This is made with unsifted, organic, freshly milled Redeemer- a hard red winter variety from Serbian breeding line. Made with a corn scald (1:3 ration corn to hot water). Initial hydration of 90%, with the corn scald 120% total hydration. This grain takes water extremely well and is quite strong even with high hydration. A liquid rye levain was used for this.
by trix_the_great
4 Comments
That’s very interesting, both for the corn scald and rye levain.
Is it sweeter due to the corn? Would you recommend it?
What is the ratio of corn scald to the wheat dough?
This is absolutely perfect
that is beautiful!