by Valeria - Beets 'n Bones blog

 

Russian Traditional

3 comments

Kseniya A Golubeva December 28, 2017 - 5:34 pm

Do I use light or dark rye flour for Siberian cookies?

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Valeria - Beets 'n Bones blog December 30, 2017 - 7:53 pm

Hi Kseniya! I use milled whole grain, which would be considered dark. But I bet the light variety will work just the same 🙂

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Roni September 29, 2019 - 1:34 pm

Oh my, so happy I discovered this website! I love all the old type of Russian cuisine, especially the fermented recipes, huge part of the culture!

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