“I use Redbournbury Wholemeal Rye to make Russian sourdough rye bread. Excellent taste and texture and the bread keeps very well when wrapped in cooking foil. My recipe says to leave it until next day before slicing, which means it firms up and you can slice it thinly.
Excellent stuff!”
“This flour arrived the very next morning. Have not had time to use it yet as originally intended but can now make a lovely chocolate and almond cake when I next have time. Thank you Bakery Bits.”
