home solod too light

home solod too light

This is my second attempt at home solod (unroasted this time).  

  • Soak and sprout rye until the sprout length is equal to the length of the rye berry
  • Keep solod in mini incubator at 105 F for 6 days (1st day in multi-cooker before moving to incubator)
  • Partially dry slowly on baking sheet at 115F, then overnight in strainer with fan
  • Grind with mortar and pestle

I stopped it after 6 days as the berries were plump, malty, and popped with rye goop when pinched.  I had read reports of mold and didn’t want to keep it going much longer.  This was a wild fermentation, and perhaps kickstarting it with a rye starter is necessary.  I had already started the process before reading [this] thread, that suggests kickstarting it with sourdough culture.

 

It is reddish, but not nearly as dark as the photo of solod in this [thread].  If “light roast” coffee is an option, then perhaps “light solod” is an option.