Description
Souring artisan rye bread with rye malt uses the malt’s enzymes and lactic acid bacteria to release fermentable sugars and acidify the dough, yielding a tender crumb, complex flavor, and extended shelf‑life.
Technical
The α‑amylase and β‑amylase in rye malt hydrolyze rye starch into maltose and dextrins, raising the sugar pool by 15–20 %. Lactic acid bacteria such as Lactobacillus sanfranciscensis then convert these sugars into lactic and acetic acids, lowering the dough pH to 4.0–4.5 and strengthening the crumb structure through acid‑mediated gluten modification.
Science
Primary Reaction
α‑amylase/β‑amylase hydrolysis of rye starch → maltose/dextrins; LAB fermentation of sugars → lactic acid + acetic acid, lowering pH
Sensory Profile
Aroma ()
Origin & History
Civilization
Eastern European and German