Is anyone else using buttermilk powder in rye?
Simplicity is my aim in making bread. I'm unsuited to mothering a starter. I don't knead except in the rarest of circumstances. Therefore, I am constantly tinkering to make fool-proof, easy breads that feel and taste like the real deal.
I've been working on a formula for a simple rye bread that is all dry ingredients + water. Previously, I was making rye with whey but I'd like to divorce making rye from making quark/ricotta/fresh mozzi.
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