Rye flour
Posted: 23 November 2007 01:44 PM   [ Ignore ]
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What would be the result in rye bread or pumpernikel if one substuted either dark rye, or medium rye for whatever is called for in the recipe?

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Posted: 23 November 2007 02:03 PM   [ Ignore ]   [ # 1 ]
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A very interesting question Harold. As you know pumpernichel flour is just coarsely ground dark rye flour. When changing rye flours
you will get a slightly variance in color as well as taste in the result. I am sure you understand that the hydration amount varies as well…the darker the color you will need a bit more hydration.
  I do this between light rye & medium rye. There is no more problem than what I just mentioned Harold. Good luck in your bread baking.

  ~FRESHKID. cool hmm

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Posted: 23 November 2007 02:58 PM   [ Ignore ]   [ # 2 ]
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Thank ;you FRESHKID.  Now, does someone have a word on dark rye?

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