As a result of the recent rye bread test bakes for Stan's upcoming book, I'm curious about what rye flours TFL bakers are able to find in stores in their areas. For instance, in my neck of the woods:
Location - Overland Park, Kansas (a Kansas City suburb)
Flours - Hodgson Mills, a coarse stone ground whole rye flour in 5 pound bags; Bob's Red Mill, finely ground whole rye flour in 24 ounce cello bags; brand unknown in Whole Foods bulk section, finely ground whole rye flour. White rye isn't available at all; neither are various grades of rye meals.