February 1, 2010 - 7:52pm
Is this the correct rye bread crumb?
Hi all,
I have been baking Hammelman's Sourdough Rye Walnut and Rye Walnut Raisin bread for a while. I love the flavor and look; however I wonder if my rye just isn't rising. In know rye doesn't rise like white flour, but I thought there might be a bit more air in the crumb. Any comments for the photo below?