date:Oct 11, 2018
usual beige and brown, adding visual appeal to hearty baked applications.
Weve seen more interest in rye flour, which is milled from whole rye berries and is closely related to wheat flour, Mr. Trouba said. It has its own distinct flavor and is slightly darker than more traditional wheat, depending on how much of the bran stays intact.
Jewish rye and pumpernickel are the standards when it comes to rye, but more bakers are experimenting with the grain and breaking away from the familiar applica