Thanks so much for this “Flourish”. I recently made a loaf of marbled rye bread with pumpernickel and AP ... using the KA formula. The bread got raves for taste ... thanks to the KA rye flavor additive. But, I did not stick religiously to the printed formula. I was concerned that with all the rye/pumpernickel flour, that the crumb would be soft and not what I was used to from bakery pumpernickel I was used to in my youth. So, I added two teaspoons of vital gluten. It still was not up to what I was used to. Do you think that using bread flour in the formula, instead of the AP will improve the crumb, or should I opt for HG flour?

• Reply