Alexander at King Arthur

August 16, 2021 at 7:46pm

Hi Amy! Rye flour doesn't form gluten in the same capacity as white or even whole wheat flour and is known as a "thirstier flour" which means it does absorb morel liquid than white and also whole wheat. I would recommend increasing the water by about 15-18g to adjust for your 200g substitution of rye flour. Happy Baking!

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