Fermented (Red) Rye Malt in Rye Baker Recipes
Several recipes in Stanley Ginsberg's The Rye Baker book and website use red rye malt. He uses crystal rye brewing malt in these recipes. However, there is a fermented rye malt (solod) that is darker in color than the crystal rye and has has a stronger flavor. If I use the fermented rye malt in his recipes, should the amount be reduced to account for the darker color and stronger flavor?
Also, a couple of his recipes use black rye brewing malt. Is the black rye malt correct for these recipes, or would the solod be more appropriate due to its darker color?