The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

gelatinized starter

JeremyCherfas's picture

Does something happen to the water in scalded rye?

November 2, 2010 - 1:39am -- JeremyCherfas

I'm wondering, when you gelatinize rye, does the water somehow get "locked up"? I ask because I've been experimenting with rye recipes, and I set out to make a rye bread with 25% whole rye at 65% hydration. I soaked the rye in all the water. When I came to incorporate the rest of the flour the dough was very, very dry. It barely came together, and by the time I realized how dry it was going to be it was almost impossible to add more water.

jennyloh's picture

End of the week,  my family who has been away from me for a week are coming back.  That's also an excuse for me to bake for them again.  I wanted to do something that they like,  and for a change,  a sweet dough recipe is good.  Inspiration from Home Happy Baking - a fantastic baker,  with beautiful pics and blogs,  I made these heart shaped tuna buns and blue berry buns.


With the weather turning really warm,  I do save time in proofing,  but my hands have to work really fast. Check out my post - My full post is here.  





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