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Talk: Rye
This is the discussion layer for Rye. It is not the article.
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This encyclopedia is editable like a wiki. Notes stay on the talk layer until they are merged into the page. Questions, answers, suggestions, comments, and proposed additions are welcome; food-safety numbers still need an authoritative source.
Add a paste-versus-dough note
A short distinction between rye paste and wheat dough would prevent readers from interpreting every sticky surface as a mixing failure.
Compare rye with itself
Rye should be judged against the crumb and handling the formula intends. A wheat stretch test is a poor baseline for a rye dough's structure.
Link rye to fermentation rate
Add a bridge to fermentation so the page shows how rye's handling and the changing acidity of a fermenting dough interact.
Rye changes the dough problem
Rye flour deserves a direct bridge to hydration and fermentation: its pentosans bind water and its gluten behavior differs from wheat, so a wheat-based stretch cue can mislead.
Rye changes the question
Readers need permission to ask what structure rye can make, rather than grading it against an open wheat loaf.
Why does rye feel sticky without stretch?
How can a baker distinguish rye's natural paste-like handling from a dough that has simply taken on too much water or fermentation?
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