Frances Freiman

April 12, 2022 at 11:38am

Hello. Martin says he throws rye into many things he bakes. Does he have any guidance about substituting rye for AP or bread flour? Just 1:1? Does anything else in the recipe need altering? More water?

I made a 100% rye loaf and it was rather flat and dense. If I substitute rye for white, am I going to get the same result?

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