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Rye versus Sprouted Rye in Bread Baking

  • Thread starter Thread starter Melissa Johnson
  • Start date Start date
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Melissa Johnson

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In this experiment we explore the characteristics of sprouted flour with some real-world baking. We made two NY Deli Rye Breads, one with regular rye flour and one with sprouted rye flour and compared their fermentation speed, oven spring, crumb, and flavor.
 
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ehaer.com is a discussion forum for people interested in skillet flatbreads and the small variables that shape them. Threads cover ingredient balance, texture trials, and recipe notebooks. Read along or add your own observations.

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