The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

whole rye

Kroha's picture

Light (white) vs. dark (whole) rye flour -- what are the differences aside from nutrition?

April 23, 2010 - 5:17pm -- Kroha

I baked Dan Lepard's Whole Grain Rye today.  It includes whole-rye sourdough starter (80%), whole rye berries (160%), and light rye flour (100%).   Also, some salt and optional yeast, which I used because my starter was over-ripe.   I am not sure how it came out because it has to sit for 48 hours before I cut into it, but my question is -- how would the loaf change if I substituted whole rye flour for light rye flour? 

Thank you!


ehanner's picture

Jewish Rye re-visited

July 4, 2008 - 11:51am -- ehanner

I had promised to bring 4 loaves of Jewish Rye to a 4th of July party this weekend so I dusted off my Favorite Rye recipe. I've been thinking about Norm the last few days and thought I remembered he had made some suggestions on Deli Style NY Rye. After digging around I found his suggestion for a max 40% rye sour component and a warmer oven than I usually use for this.

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