Bolted Flour


Joined
Jan 18, 2023
Messages
3
Reaction score
0
I have a recipe for Danish surbrod that calls for "bolted flour" (in a ratio of 3:1 to wheat flour). Is it safe to assume that this is referring to rye flour?
 
Ad

Advertisements

Joined
Jan 18, 2023
Messages
3
Reaction score
0
Thanks for the response. The recipe comes from a book originally in Danish published in 1964. These days, when you search "bolted" flour, you see many results for stone-ground wheat flour. I wonder what is the reason for making the assumption that the reader knows that this refers to rye flour. Perhaps the intended Danish readership or perhaps the time-period.

Anyways, thanks for the help.
 
Joined
Jun 23, 2017
Messages
3,934
Reaction score
1,995
I have a recipe for Danish surbrod that calls for "bolted flour" (in a ratio of 3:1 to wheat flour). Is it safe to assume that this is referring to rye flour?

Bolted flour is any sifted (high extraction) flour. It can be any grain. What matters is it cannot be wholemeal. That’s what bolted means.
 
Joined
Jan 18, 2023
Messages
3
Reaction score
0
Bolted flour is any sifted (high extraction) flour. It can be any grain. What matters is it cannot be wholemeal. That’s what bolted means.
Yes, I am not questioning the definition of bolted flour.

I was wondering why this Danish recipe suggests the reader should assume bolted flour is equivalent to rye flour, as surbrod seems to have rye as an essential ingredient.
 
Ad

Advertisements

Joined
Jan 12, 2020
Messages
813
Reaction score
170
Well its a 60 yr old recipe, bolted flour isn't sold in the average store any more.
At the time they probably sold rye flour as bolted rye.
 
Ad

Advertisements


Ask a Question

Want to reply to this thread or ask your own question?

You'll need to choose a username for the site, which only take a couple of moments. After that, you can post your question and our members will help you out.

Ask a Question

Top