Background
An experiment to convert staled, leftover rye bread into a sweet, fermentable base using diastatic malt powder, exploring the enzymatic breakdown of starches in a two-stage mash.
Process
Ingredients
- 400g dried rye bread (staled, leftover, and dehydrated until bone-dry)
- 1400g water
- 200g diastatic malt powder
Method
- Dehydration: Dehydrate the staled rye bread until bone-dry.
- First Mash: Combine the dried rye bread, water, and diastatic malt powder. Hold at 140°F (60°C) for 3 hours.
- Second Mash: Raise the temperature and hold at 160°F (71°C) for 1 hour.
Notes and Observations
- Tasting Notes: The resulting liquid is sweet, but finishes with a distinct sourness. Ultimately, it leans quite savory, bearing a profile somewhat reminiscent of a rye bread miso.
- Questions for Research: Curious about the mechanics behind the late-stage sour and savory development during this mash profile. Need to look into this further to understand the enzymatic or microbial activity responsible.