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Today I made Len's bread recipe again, and this time shaped it into buns. I didn't get the oven spring that I've had with the sandwich loaves, but they did rise nicely. They shriveled (the tops wrinkled) up a bit as they cooled. I had to make some substitutions: I was short of semolina, and I had used the last of the medium rye earlier, so I used pumpernickel. No more baking this good bread/buns until I make a stop at KAF for pumpernickel, medium or dark rye, and semolina.
I can buy five-pound bags of their main flours at any local grocery store for around 4.29. But I can get the specialty flours only at the KAF store, and pay the regular price, which is what you see on-line. And I have not found a local store that consistently carries any other brands of the specialty flours.
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