Many East European rye breads are baked with fermented malt rye. It's malt rye that has been fermented and slowly dried at low temperatures, sold as flour or berries.
I haven't been able to find a US-based supplier; the only two ways of procuring it here seem to be importing from the EU (slow, expensive) or making at home from unfermented malt rye (very tedious). I'm about to start experimenting with the DIY version, but before I do - wanted to ask if anyone here by any chance came across a US maker/supplier of the stuff? (that for some reason or other does not have web presence, otherwise I guess I would have found it...)
Thank you!
P.S. In various English-speaking forums, crystal malt or chocolate malt are suggested as substitutes - they are not
