October 18, 2014 - 3:30pm
Rye flours question
It's been way to long since I've been here..maybe a couple years. I can't find any medium rye flour. Living in OR was I was sure I would find it at Bob's Red Mill, but no luck. I know it's not the same, but do you think I could mix 1/2 and 1/2 light and dark rye? Would that work?
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I don't think that would work. You can order from King Arthur Flour or buy Bob's Red Mill via Amazon.
1/3 dark and 2/3 light
How ya been?
MINI!! You're still here..so glad to hear from you. Been great..I slowed down on the bread..we thought we might lose some weight..Hah! So here I am back again. Recipe tester for a new book and needed to take my wheat starter and turn it to a rye.Thanks for the advice, I will give that a try. How about you?
Was wondering if you did. Stan's book? Me too! Check your email for the info. I printed out the pdf files. Have you checked into resistant starch?
http://www.bbc.co.uk/programmes/p0287yzj
Yup, Stan's book. I've printed out the PDFs too and am waiting for the supply list to see what flours I might need to order. I'll check the link on resistant starch..thanks!
dark rye flour in the bins. Just sift out the 15 off the hard bits and add some light rye to it 50-50.
Happy Baking
Strikes me more as a medium rye. It just doesn't have the high protein content or the info on the bag has been rounded down. I come out with 10% protein (3g x 3.33.) That is why I have no joy over "portion" nutrition facts like 30g or any product not including the 100g breakdown. (I saw a different flour package yesterday with 80g. Try doing the math in your head standing in a supermarket!) I just refuse and put the package back. Truly dark whole ryes can easily have a 14% protein range. So look at your packages to decide how you want to combine them to make "medium rye flour." I've sent an email to Rogers asking for more product info, the web site is no better than the package for details.
The tricky thing with longer fermentations and rye I've found is that the darker the rye, the more outside layers of rye grain in the flour, the faster the flour ferments. I also judge my flour by how fast it ferments and pay close attention. The lighter the rye the easier it is to drag out and slow down the fermentation. Hydration plays a role as well, just like wheat.
Usually the higher the protein, the more the outside bran is included in the flour and with a higher ash content to buffer the sour or fermenting. But when the high ash flour has reached it's limit of buffering it quickly falls apart. Ryes have to be watched more closely than wheat and recipes need to start off with a lower pH than wheat flours. Compare fiber content as well.
Mini