Friday, August 15, 2008

100% rye

100 % rye with a dark rye flour because I could not source medium rye. The formulation and procedure is what I learned at the San Francisco Baking Institute - Baking and Pastry Arts School for Professionals and Enthusiasts. Upped the water to 1015 g to compensate for the added water absorbing capacity of the dark rye flour.

Still, a nice outcome. Can't wait to get some cheese.

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