I am curious to know if anyone has tried using rye or wheat flour in a chocolate cake and what did they think of it?
I see Edd Kimber used it in his Sweet and Salty cake recipe and I wouldn't think that would be the best choice, maybe I am missing something here. I have only used all purpose and cake flour so I am not a professional baker and I am unfamiliar with it. As I understand it rye will make the biggest difference in both taste and texture. Whole wheat will also. Both will take more liquid and possibly leaven agents - baking soda or baking powder.
The textures will be really different.
