So many "coming-togethers" in one week: A Lithuanian newsletter with a recipe for Babka in which 25% of the flour is scalded in an equal amount of milk (called plikyta). A visit to a small Russian bakery in Chester, NH, where we bought a loaf of dense and tangy rye bread - made with scalded flour. And now your blog with the how, why, and more do-it-yourself of scalding flour. I'm ready to jump right in.

• Reply