RE: LeoThread 2025-12-19 06-42

Part 8/10:

One of the most engaging aspects of the episode was Centers' demonstration of techniques, from handling delicate doughs to customizing recipes with alternative flours. She illustrated how tiny adjustments—like increasing rye content for better preservation or adding seeds for crunch—can significantly alter the baked good's character.

Furthermore, Centers addressed common misconceptions about rye: many associate it solely with the pungent flavor of caraway seed in traditional Jewish rye bread. However, pure rye grains have their own nuanced taste profile, which can be present even in lighter, less dense loaves.

The Future of Baking with Grains