Category: Toutes les farines
My scones have never had such a lovely tender crumb—the fine grind of this organic rye flour makes all the difference. I've been using it for biscuits too, and they turn out perfectly flaky every single time.
Rye bread came out with that deep, earthy flavor I was hoping for, and the crumb was surprisingly tender. I've only baked with it twice so far, but both loaves had a great rise and the bag is a generous 1kg for the price.
The texture of my biscuits changed completely—fluffier and just slightly nutty, exactly what I wanted from an ancient grain. This 1kg bag has lasted through three baking sessions and still feels fresh. Scones came out with a lovely tender crumb that my family finished in one sitting.
