A Few Recent Bakes with Scalds
13:45 Over the past few days, I have been working on three connected articles about scalds.
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13:45 Over the past few days, I have been working on three connected articles about scalds.
A Few Recent Bakes with Scalds Rina Lysten Thu, 09/24/2026.
The topic will probably be familiar to many bakers, but I wanted to bring together things that are often discussed separately: tangzhong and yudane in wheat bread, rye scalds, and a thermophilic Delbrueckii...
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13:45 Over the past few days, I have been working on three connected articles about scalds. A Few Recent Bakes with Scalds Rina Lysten Thu, 09/24/2026. The topic will probably be familiar to many bakers, but I wanted to bring together things that are often discussed separately: tangzhong and yudane in wheat bread, rye scalds, and a thermophilic Delbrueckii starter used to acidify a saccharified scald.
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A Few Recent Bakes with Scalds Rina Lysten Thu, 09/24/2026. The topic will probably be familiar to many bakers, but I wanted to bring together things that are often discussed separately: tangzhong and yudane in wheat bread, rye scalds, and a thermophilic Delbrueckii starter used to acidify a saccharified scald. Hokkaido milk bread with tangzhong and a black sesame paste and matcha <img src="https://www.thefreshloaf.com/sites/default/files/inline-images/%D0%AF%D0%BF%D0%BE%D0%BD%D1%81%D0%BA%D0%B8%D0%B9%20%D0%BC%D0%BE%D0%BB%D0%BE%D1%87%D0...
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