can the serving rye be substituted on equal weight for regular wholegrain rye. I buy both rye flours from Breadtopia.
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Perfino or Serafino?
Whatever the rye I don’t see why not. It’s not like wheat where the different varieties will have different qualities when it comes to gluten and hydration. I imagine all rye has similar gluten, will absorb water at similar rates (as long as they are both wholegrain), and should be used the same way. But as always hold back on some water at first, when substituting grains, which can always be added in later if the dough needs it. Aim for the same consistency.
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I might add that the taste is the same for my recipe of 1/2 bread flour and 1/2 rye. I am using Erick’s
recipe for Artisan Rye.I love that bread.
Cool. So you found the results were similar?
The crumb was not as open with the bread baked with the recipe using 500 grams of each flour.The taste was excellent.
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