Recipe Source and/or Favorite Mash/Scald Breads
I love 100% whole-grain bread with no additives - simply flour, salt & water. No surprise, but I have found that mash/scald breads to be the best of these types of breads. I still can't believe no sweeteners have been added!
I have seen recipes scattered about, but really only two good sources for multiple mash/scald recipes:
- Peter Reinhart's book 'Whole Grain Breads' where he prefers mashes. Mash: lower-temperature water (165 F) water added to grain for three hours.
- Stanley Ginsberg's book 'The Rye Baker' where he generally uses scalds. Scald: higher-temp/boiling water added to grain for 2-24 hours.
My two favorite recipes:
- Vollkornbrot, from Reinhart's WGB book (rye mash)
- Mountain Oat Rye, from Ginsberg's RB book (oat scald)
Does anyone have any other good sources for mash/scald recipes ('good' simply defined as multiple recipes)?
Does anyone have any other good/favorite mash/scald recipes outside of the two above books?
(I did find this post, which seems to be the best of the bunch: https://www.thefreshloaf.com/node/24237/celebrating-rye-breads [1])
Thanks!