Quote:
Originally Posted by TLC  I don't really have a clue as to the rye flour 
As far as how long they should last, well, using 1 cup of flour to start isn't going to yeild too many treats, so that's good and you are not using anything that needs to be kept refrigerated so you don'y have to worry about them going ransid. They will be fine and they won't last too long, b/c they will eat them  |
they are baking now in the oven. i used 1/2 rye flour and the unbleached white flour. the white flour was on the moderate list i believe. i did a searc for low oxalate bread and it brought up a recipe for rye bread- and the ingredients were to use rye flour. hmmm... you know me...a little nervous :-)