NOTE:I first met John Melngailis at Bread Furst, James Beard winner Mark Furstenburg’s Washington DC bakery. Mark had been kind enough to arrange for me to appear at the bakery to publicizeThe Rye Baker, and invited John, whose love of his native Latvian rye breads prompted him to foun...
Dough composition comprising rye flour and gluten and rye flour bakery productA dough is described. The dough has a high percentage of rye flour.doi:EP2401919 A2Johansen Lisbeth HoejEP