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Rye Bread

Rye dough plays by its own rules: there is almost no gluten in it, acidity holds the structure together, and stickiness is its normal state rather than a mistake. Everything here is about rye starters, flour grades, scalds and why the crumb turns sticky.

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A rye scald in a bowl: a dark thick paste of rye flour and malt with a spoon beside it
#Rye Bread #Ingredients and substitutions
01 Sep 2026
01 Sep 2026

What a Rye Scald Is and Why Rye Bread Needs Malt
A scald is part of the rye flour brewed with boiling water and held warm....
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