Kai
Fermentation Assistant
- Joined
- 1/4/04
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I was wondering yesterday about using rye crispbread as an adjunct, but I'm worried about the salt quantity.
Ryvitas are 98% rye flour, with 400mg/100g salt. Rye Kavlis are 60% rye flour, 20% rye bran and 16% flaked rye, with 350mg/100g salt.
My question is, is that too much salt if I'm using the biscuits as, say, 5% of the grist? That's 250g of biscuits, or 1g/0.875g salt in a 20-22 litre batch. What about 10% of the grist?
And if I can get away with that salt quantity, would I be better off not using adelaide water?
Ryvitas are 98% rye flour, with 400mg/100g salt. Rye Kavlis are 60% rye flour, 20% rye bran and 16% flaked rye, with 350mg/100g salt.
My question is, is that too much salt if I'm using the biscuits as, say, 5% of the grist? That's 250g of biscuits, or 1g/0.875g salt in a 20-22 litre batch. What about 10% of the grist?
And if I can get away with that salt quantity, would I be better off not using adelaide water?