Roggenmalz redux
I’m posting again this question that's confounded me for a couple of years. Which rye malt to use?
Brewing malts are readily available here in the US. I can find diastatic, crystal/caramel, and chocolate rye malts at a local homebrew store or online. Fermented rye malt (solod) is less available, but there are eBay sellers.
Solod is used in Russian or Baltic (Estonian, Latvian, Lithuanian) breads. What about Finnish breads? The Finnish branch of Puratos Malt lists both fermented rye malt and dark rye malt (non-fermented). Which is more appropriate and will I notice the difference?
Some German rye bread recipes specify various forms of (rye) malt. Sometimes these terms are used interchangeably in the same recipe.
- Roggenmalz inaktiv
- Aromamalz
- Roggenmalz dunkel
- Roggenmalzpulver
- Farbmalz
- Röstmalz dunkel
Here are my guesses for substitutes:
- Roggenmalz inaktiv ≈ Crystal/caramel rye malt
- Aromamalz ≈ Non-diastatic barley malt
- Roggenmalz dunkel ≈ Crystal/caramel rye malt
- Roggenmalzpulver ≈ Crystal/caramel rye malt
- Farbmalz ≈ Non-diastatic barley malt
- Röstmalz dunkel ≈ Crystal/caramelrye malt (or chocolate rye malt?)
Are these good guesses? Are there any examples of fermented rye malt (solod) used in German rye breads?
Any input is most welcome. Thanks!