Working with rye flour today. It’s actually quite nice for some pastries?!?
Read an article about Scandinavian baking which lead me to the usage. Not really cognizant about northern European baking so when I found a French recipe I was in more familiar territory. Made a gingerbread called nonnettes of rye and AP flour and it was pretty good.
Need to play with finishing techniques a bit (less glaze, more marmalade) but I liked the cake texture and it was simple to make once I finished grinding the spices.
This is my first attempt and sorry for the bad photo. I’m “one handed Jack” right now and it’s really difficult to take a pic
Read an article about Scandinavian baking which lead me to the usage. Not really cognizant about northern European baking so when I found a French recipe I was in more familiar territory. Made a gingerbread called nonnettes of rye and AP flour and it was pretty good.
Need to play with finishing techniques a bit (less glaze, more marmalade) but I liked the cake texture and it was simple to make once I finished grinding the spices.
This is my first attempt and sorry for the bad photo. I’m “one handed Jack” right now and it’s really difficult to take a pic