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First attempt at DIY fermented malt rye. 5 days of fermentation and slow drying at temperatures increasing from 140f to 190f, during which time the Maillard reaction transforms the grains from malt to something that looks charred, but smells caramel. Milled and scalded, it tastes like sour rye bread. Off to baking now!
First attempt at DIY fermented malt rye. 5 days of fermentation and slow drying at temperatures increasing from 140f to 190f, during which time the Maillard reaction transforms the grains from malt to result that looks charred, but smells like caramel. Milled and scalded, it tastes like sour rye bread. Off to baking now!
First attempt at DIY fermented malt rye. 5 days of fermentation and slow drying at temperatures increasing from 140f to 190f, during which time the Maillard reaction transforms the grains from malt to result that looks charred, but smells like caramel. Milled and scalded, it tastes like sour rye bread. Off to baking now!
First attempt at DIY fermented malt rye. 5 days of fermentation and slow drying at increasing temperatures from 140f to 190f, during which time the Maillard reaction transforms the grains from malt to result that looks charred, but smells like caramel. Milled and scalded, it tastes like sour rye bread. Off to baking now!
First attempt at DIY fermented malt rye. 5 days of fermentation and slow drying at increasing temperatures from 140f to 190f, during which time the Maillard reaction transforms the grains from malt to result looks burned, but smells like caramel. Milled and scalded, it tastes like sour rye bread. Off to baking now!
