Greetings Rossi,

Thank you for publishing this blog article! Until now, I haven't found concise explanations of the various types of rye, possibly due to a lack of standardized terminology in the industry. I printed your blog article and will keep it in my folders for future reference. Might you be able to extend this article into a future article about considerations for baking with these various rye flours?

Again, a great article!!

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