Fermented (Red) Rye Malt in Rye Baker Recipes
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Several recipes in Stanley Ginsberg's The Rye Baker book and website use red rye malt. He uses crystal rye brewing malt in these recipes. However, there is a fermented rye malt (solod) that is darker in color than the crystal rye and has has a stronger flavor. If I use the fermented rye malt in his recipes, should the amount be reduced to account for the darker color and stronger flavor?
Also, a couple of his recipes use black rye brewing malt. Is the black rye malt correct for these recipes, or would the solod be more appropriate due to its darker color?
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