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RUSTIC SCALDED BREAD WITH CRANBERRIES SCALD (ZAVARKA): Whole-grain rye flour (or medium-milled rye flour) — 30 g Fermented rye malt — 40 g (I personally use a grain-based kvass wort concentrate) Water (boiling) — 140 g DOUGH: Water 1* — 220 g (51.2%) Wheat sourdough starter — 110 g (25.6%) High-grade wheat flour — 430 g (100%) Scald — 200 g (46.5%) Salt — 12 g (2.8%) Water 2* — 30 g (7%) Dried cranberries — 80 g (18.6%)