Quote:
Originally Posted by chassis
Yes, I usually use 60% whole rye and 40% unbleached white all purpose. Rye is a different animal compared with wheat. For a first time rye bake try 30% rye then increase from there. Rye is very sticky and does not develop gluten like wheat does. Dough handling with rye is challenging compared to wheat.
Rye, spelt and emmer are generally less forgiving than wheat in relation to dough handling. Wheat is less sticky and develops gluten structure which makes kneading and shaping easier.
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Thanks for the info. If my attempt goes well I'll post it
