Hello PJ! First, I want to say that I love reading about all of your baking experiments :) I particularly enjoyed this blog post. I’m always looking for ways to use my unfed discard. Last week, I made the Crusty European-Style rolls with my discard. The dough was a dream to work with! I’ve also been experimenting with rye flour. I enjoyed your recent blog post about substituting rye flour for part of the AP flour in recipes. How do you think using discard and 25% rye for the AP flour in the Crusty European-Style rolls would work? Too much rye? Or should I go higher for a more pronounced flavor? I know rye can make a sticky dough, which is not my favorite baking experience ;) If you have time, I’d love to hear your opinion. Again, thank you and everyone else at KA for the amazing recipes and tips!

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