Rye Flour | The Fresh Loaf
Nov 4 2007 - 6:50pmgood post I think you did a good job in putting all that information together in such an organized way. Rye breads were always my main goal, when I decided to start making my own breads. My husband grew up eating them regularly and enjoys them. But so far, I have total failure with them. I have alot of trouble shaping them and do not get any ovenspring from them. I suspect that besides being an amateur, that I bought the whole rye or dark rye. It was all they had to offer and at the time, I didn't know any better. I am trying to persevere though. I have read...
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