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Cereals and bread from Latvia
Wholemeal rye flour and a little rye malt are scalded with near-boiling water and held while the flour's own enzymes turn starch into sugar. The sweet scald is soured for 12 to 48 hours by heat- loving Lactobacillus delbrueckii, then mixed with a rye sourdough, more flour and salt, proofed and baked long into a dense, dark, sweet-sour loaf.
| Rye wholemeal flour (scald)6.00 kg | [murniece2025] |
| Rye diastatic malt0.06 kg | [murniece2025] |
| Water at 92 °C9.00 kg | Poured over the flour and malt to make the scald[murniece2025] |
| Scald sourdough0.12 kg | A daily-renewed culture of Lactobacillus delbrueckii from a Latvian bakery[murniece2025] |
| Rye wholemeal flour (dough)8.00 kg | [murniece2025] |
| Dough sourdough0.40 kg | Rye sourdough used as the leavening agent[murniece2025] |
| Salt0.11 kg | [murniece2025] |
| Starter | backslop (scald sourdough and dough sourdough, both renewed daily) |
Total time across the recorded steps: 22 h – 2.4 days
What changes: Near-boiling water scalds rye flour and malt, and starch turns to sugar
Output: sweet rye scald.
Microbes at work in this step
scalding cuts the numbers of lactic bacteria, yeasts and moulds; flour and malt amylases make glucose, fructose and maltose
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
Wholemeal rye flour and a little rye malt are scalded with near-boiling water and held while the flour's own enzymes turn starch into sugar. The sweet scald is soured for 12 to 48 hours by heat- loving Lactobacillus delbrueckii, then mixed with a rye sourdough, more flour and salt, proofed and baked long into a dense, dark, sweet-sour loaf. Made in 6 steps over 22 h – 2.4 days. The longest step, sour the scald, takes 12 h – 2 days (Murniece R 2025) and runs at 28–32 °C (Murniece R 2025). Lactobacillus delbrueckii and Lactic acid bacteria and yeasts of the rye dough sourdough do most of the fermenting.
| Main step | 12 h – 2 daysReported[murniece2025] | Sour the scald |
|---|---|---|
| Temperature | 28–32 °CReported[murniece2025] | Sour the scald |
| Acidity | pH 6.4 → 3.59Measured[murniece2025] | Sour the scald |
The defining step is a scald soured on its own, separately from the dough, by heat-loving Lactobacillus delbrueckii, before it meets the leavening sourdough. Total fermentation time ranges from 6 to 48 h and is most often 24 h.
The scald is made with water at 92 °C. A 2025 study says scalding cuts the numbers of lactic bacteria, yeasts and moulds. The soured scald falls to about pH 3.5 before it meets the dough.
Every number is labelled with how it is known. How this atlas is made
Scalding wholemeal rye is typical of bread-making in northern and eastern Europe, including the Baltic countries. Latvian studies describe a multi-stage process of scald preparation, scald fermentation, dough preparation and dough fermentation. The EU application for Salinātā rudzu rupjmaize (2013) says the Latvian word salināt, to sweeten by pouring hot water on flour, was already in common use in western Latvia in the 18th century. It quotes the ethnographer Indra Čekstere that in Kurzeme rye bread is called salinātā when part of the flour has been scalded with hot water.
