Need advice: substitute Rye Meal for flour in hot Soaker, Sour or neither? Re: Hamelman's 80% Rye
I'm not short of Rye flour, but I'd like to try using my BRM Dark Rye Meal. I don't want to ruin a wonderful recipe, however.
Thanks for any help!
I retract the question. The purpose of the hot soaker is to gelatinize the flour, and that probably wouldn't work too well with rye meal.