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Cereals and bread from Latvia
Dark, elastic, slightly moist sweet-and-sour rye loaf with caraway; acidity 8-14 (degrees; the spec prints 'pH 8-14', which must be acidity degrees), moisture 38-45 %. Made in 8 steps over 20 h – 39 h. The longest step, cool slowly in the tub, takes 12–24 h (EU Official Journal C 177/12 2013) and runs at 63–68 °C → 28 °C (EU Official Journal C 177/12 2013). lactic acid bacteria and yeasts; no baker's yeast allowed do most of the fermenting.
| Main step | 12–24 hSet[s1] | Cool slowly in the tub |
|---|---|---|
| Temperature | 63–68 °C → 28 °CSet[s1] | Cool slowly in the tub |
| rye flour (10 kg per batch) |
| caraway 0.08-0.1 kg |
| unfermented rye malt 0.2-0.3 kg |
| sugar 0.4-0.8 kg |
| salt 0.15-0.2 kg |
| up to 10 % wheat flour |
| Starter: backslop: 0.2-0.6 kg ferment from the previous batch plus flora kept on the unwashed wooden tub |
Total time across the recorded steps: 20 h – 39 h
What changes: Part of the rye flour is scalded with near-boiling water and caraway
Output: hot scald.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Every number is labelled with how it is known. How this atlas is made
Word salināt = to sweeten by pouring hot water on flour (Karulis 1992); described by Leiše 1931 (Praktiskā mājturība) and Čekstere 2004. TSG application published 22 June 2013.
