December 12, 2021 - 12:57pm
A couple of rye mashes
Two rye mashes for upcoming Russian bread bakes. Both done together in the sous-vide bath.
First is a mash for Riga bread with homemade rye malt and T997 light rye; 2.5hrs at 66C:
Second made with Russian solod and home ground rye with the course bran sifted off; 5 hrs at 66C:
Store in the fridge. Breads to be made later in the week.
Lance