Adapting Home Milled Rye Flour to Recipes in The Rye Baker
I suspect the answer to my question might already be in an existing thread but I haven't found it yet. I recently acquired The Rye Baker and every single recipe is so tempting to make. However, I see almost all call for medium rye flour (among other flours). My question has to do with adapting my home milled rye flour to Ginsburg's recipes. If I use my home milled, whole grain (no sifting), finely milled rye flour instead of the medium flour that is called for, what can I expect? Will the bread be more dense? For now, my main concern is texture rather than flavor.