The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

stone ground

Stephanie Brim's picture

The perfect rye for bread bowls (and spinach dip)...

December 17, 2009 - 11:07am -- Stephanie Brim

I need one. Not too heavy on the rye...maybe 20% or so. I prefer using stone ground whole rye as much as possible as it is the easiest thing for me to get where I am.

Going to search the forums and blogs, but I figured I'd ask opinions about what recipes *you'd* use before I go about choosing one.

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