Oh! The big difference between wheat and not-wheat here is that other grains will have less (or none) of a pair of proteins that combine to make gluten, the stretchy net that gives all those yeast farts someplace to go. Even another grain that can glutinize, like rye, won't have as much--so a loaf will be denser, and have far fewer holes.
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Re: Interested in the sourdough AND the rye
Date: 2009-12-08 06:24 pm (UTC)-- Lorrie