After baking (my version of) rye bread successfully for the past 18
months, I have now reached the point at which I stand an even chance of
making an edible Borodinsky bread.

The details of how that is done were posted to this NG several years ago
and contained the following advice:

| Add to the mixture 50g of ground rye malt and 3g freshly ground
| coriander. Rye malt is sold as a grain at homebrew stores. Ask not to
| crush: it is better to coarsely grind it before adding to flour-water
| mix.

Translating this advice to the local (Australian) scene is beyond my
abilities.

"rye malt" is not available.

"Malted barley" comes in two versions:

1. The whole grain, used by expert beer-brewers in the mashes from which
they extract a brown liquid that turns into beer after fermentation;

and

2. malt concentrate (in cans) which amateur beer-brewers mix with sugar
water and yeast and then ferment into a drinkable brew.

Neither of these sound remotely like the "rye malt" sold in (US) homebrew
stores.

All <advice | comments> will be gratefully received.

Felix Karpfen



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Felix Karpfen
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