Yippee's blog

This loaf was made with CLAS, whey, mashed potatoes, lard, spices (coriander, caraway, and fennel seeds), and 100% home-milled rye flour. 

Thank you, Rus!

CLAS after refreshment, pH 3.4

I haven't refreshed my CLAS for almost a month, so this "bake" "forced" me to check on it.  Thankfully, it's doing fine in the fridge; the pH is 3.9 after a brief warm-up in the water bath. 

See my new toy? 

The old one... 

You wouldn't believe these full-flavored, cute little rolls fermented for only about two hours! Amazing CLAS thanks to Rus! 

I used my homemade red rye malt for the first time in this bake, and I'm so proud of myself! 

If you are looking for a quick and fool-proof method to create a starter that has a high concentration of lactic acid, check out Rus's CLAS procedures on YouTube and Blogger. Mind you though, the formula uses commercial yeast ("CY") to boost leavening power because CLAS is yeast-free.  If you're a hard-core purist who does not use CY,  this method is not for you.

Rus Brot's blog post about red rye malt, and Rus Brot's Youtube instructions 

Don't trust me if I tell you the statement because I'm just a novice rye baker; but if Rus says so, it's probably true! 

Freshly milled coarse rye meal.

Thanks to Brad's reminder, I saved a few hundred bucks because there's no need to buy another mill. 

 Rus's instructions on YouTube 

Below are my notes of this bake, please contact Rus directly if you need to clarify any of these steps.  

I love rye.  I love it so much that I even use it to make granola bars. 

Using pre-gelatinized flaked rye has yielded the best results. 

This is probably the easiest post I've ever written...

One for you, one for him, NONE for me 

Bye Bye babies...

Hope the uncles will treat you well...