Margaret Goodwin

May 10, 2023 at 2:48am

I have a recipe for a 100% rye Borodinsky bread that calls for 25g of red crystal rye malt (non-diastatic), which is about 5% of the total flour. I'd like to increase the malt flavor, but I don't want to change the hydration. If I double the amount of crystal rye malt to 10%, should I reduce the rye flour by the same amount that I increase the rye malt?
Thank you.

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