Red Rye Malt
"The Rye Baker" calls for this in a few of the formulas.. The book has a photo of a reddish power; a web search shows mainly bags of what look like whole dried rye berries. There are also various extracts, diastatic and non-diastatic malts, usually barley but occasionally rye.
From older TFL posts about red rye malt, I think I have the idea but I would appreciate a sanity check from people familiar with it and the breads that use it.
- Toast the whole grains of malted rye to red or black (for the black rye malt formulas)
- Grind them in a spice grinder
At the barber shop the other day, one of the barbers offered another a croissant, the discussion moved to other breads. My barber, an Asian immigrant*, said that she really liked the Finnish rye her mother-in-law had served her. When I got home, I looked up the Finnish rye in "The Rye Baker" and started researching red rye malt. I hadn't been planning to make Borodinsky but so many people here rave about it, I'll give it a try once I get red rye malt figured out.
Thanks for your help/clarifications, and any recommendations for an online source for rye malt.
* My only purpose in mentioning my barber's ethnicity is to share the "What a country!" joy about an Asian immigrant with a Finnish husband loving a rye bread in southern California (in fact, in Stanley Ginsburg's home town).