The multigrain tastes a lot like mildly sweet cornbread, but it has enough wheat in it to hold together in slices for sandwiches. It's really good.
I'm still experimenting with different rye recipes, trying to get one that's just right.
I made a tasty whole wheat pizza crust over the weekend. It was stretchy enough to roll out well, but not elastic, so it kept its shape and didn't snap back after rolling the way white flour dough does. Very handy.
How are you supposed to tell? Do they look different?
Probably. I suspect there's a good chance they'd be yellow. I'd be more worried if any of my neighbors were growing corn that could spread pollen, but they aren't.
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Date: 2016-01-18 11:55 pm (UTC)The multigrain tastes a lot like mildly sweet cornbread, but it has enough wheat in it to hold together in slices for sandwiches. It's really good.
I'm still experimenting with different rye recipes, trying to get one that's just right.
I made a tasty whole wheat pizza crust over the weekend. It was stretchy enough to roll out well, but not elastic, so it kept its shape and didn't snap back after rolling the way white flour dough does. Very handy.
How are you supposed to tell? Do they look different?
Probably. I suspect there's a good chance they'd be yellow. I'd be more worried if any of my neighbors were growing corn that could spread pollen, but they aren't.