I usually use barley malt (Maris-Otter) when making Borodinsky. I
recently tried rye malt (bought at a brewery store) for the first time,
and the results were promising. While there was less malt odor during
the scald than with the maris-otter, the final loaf was moister, had a
wonderful malt flavor, and, most surprisingly, did not crumble as much
as it does when made with barley. No idea why rye malt changed the
texture compared with barley when it's only 3T out of the whole loaf.
Anyone have an theories? Or was it just "luck"?

PS: I can't seem to reply to the original thread because it's over 30
days old:
http://groups.google.com/group/rec.f...2&q=borodinsky

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ORIGINAL MESSAGE:
From: hofer - view profile
Date: Wed, Jul 20 2005 10:43 pm
Ron wrote:
> The reason I use kvas concentrate is that it is a syrup made almost
> entirely of dark rye malt and I sometimes use it instead of the dark
> rye malt grain that is specified as an ingredient for the zavarka.

I thought that there was not any reason for looking for something to
substitute rye malt when you could get rye malt. This concentrate is
obviously non-diastatic.