June 2, 2010 - 3:49am
100% rye bread?
Hi all, friday a aunt will be visiting us from Italy and bring some rye flour..it's my very first experience with rye cause in Ecuador have not found so...what do you suggest: 100% rye or a mix with plain flour? How "strong" is rye bread compared with a "white bread"?
Thanks for any advice and happy baking from quito. Paolo