There are three most used types of scalds used in rye baking: simple, malted and self saccharinified. This post will guide you step by step through the process of creating a malted scald. This post only describes the technology behind the process, the exact ingredients and their ratios and weights will depend on a specific bread recipe.
If you want to know more about scalding, different types of scalds and why they’re used in baking, check out Scalding - what is it?.