Greg wrote:

> You can understand "quickly" to mean "producing more flavour", instead
> of "taking less time", if you prefer. My own baking is certainly not
> directed towards shorter elapsed times.

Yes, I understand. I was thinking of porridge as a traditional cereal
not as a specific, and apparently technical, banking term for
gelatinized starch. So my apologies for taking the thread down a back
alley.

I would imagine that bakers denatured some of their rye to keep amylase
under control if/when they were not using a souring levain. But it
seems odd to fix the starch, disable the amylase, but then add barley
malt. Counterintuitive.

One thing that comes to mind, if you are looking to build latent
starch: old bread. Works well for me in pumpernickel. I probably add
10% to my dough. It seems like it would have about the same chemical
contribution as scalded flour.
You see a lot of old bread in traditional rye formulas.