I have been exploring the world of rye breads, and have been bewildered/amazed at times by the influence of type of rye flour (e.g. white, light, medium, dark and pumpernickel) and amount (%) on the characteristics of the dough - most notably the hydration of the flours. Some of my loaves have been amazing, while others not so much! I would appreciate hearing your guidance on this topic. Do professional bakers have "tricks of the trade" when making rye breads that can be passed along to bakers at home?

I have also been exploring the world of sourdough breads as well. We have very much enjoyed the impact of a small percentage of pumpernickel flour on the loaves of sourdough bread.

Kindest regards.....

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