If your only choice was white stone ground corn meal or rye flour which would you chose
I was baking all day today, I got to my last item cream cheese and blue berry braid. I was very low on flour, but had just enough for the high end of what the formula called for. Well guess what it was not coming together. I scraped every flour jar i had & even emptied my dredge. No good, so my choice was add a little bit of rye flour or corn meal. I always make to wrong choice. I used corn meal now I regret it. I don't know how it will turn out the dough is resting over night in the frig. What effect will adding about 1/4 cup of corn meal have? I don't even have to ask I should have used the rye right?