Has anyone here had any experience (good or bad) with Bob's Red Mill Dark Rye? Through a wholesale cooperative here in Austin, I bought a 25 pound bag and have had very bad luck with it. First, I could not initiate a rye starter. My first two attempts smelled horrible and never sweetened. Thanks to some TFL advice, I attempted the pineapple juice method, and although the trash-like smell did not take over the starter, it developed no leavening power.
Bob's Red Mill
I have been shopping at Winco in the bulk section and noticed that they carry -
Whole Wheat Flour and Whole Wheat Bread Flour among many other flours. This got me wondering what exactly the difference was because had not heard of a Whole Wheat Bread Flour. Last time I was there the guy working in that department told me that if I wanted to buy a full bag next time call 2 days before shopping and they will set aside for me. So today I called and talk to them and asked them about some of their flours and this is what he told me:
I'm thinking about bulk purchasing some flour from Bob's Red Mill. Specifically, 25# of White Flour, Spelt Flour, and some odds and ends like Teff, Buckwheat, etc, in smaller quantities.
This means I'd probably be freezing a bunch of it and was wondering what experience anyone had with freezing flour for 6 months or so. Any problems with doing this?
I have been tinkering with PR's Basic Sourdough Bread recipe for a while and have come up with the following recipe, which I really enjoy baking and eating:
Five-Grain Seeded Sourdough Bread
(based on Peter Reinhart's Basic Sourdough Bread, The Bread Baker's Apprentice)
4 oz. sourdough starter
I picked up a bag of Bob's Red Mill 5-Grain Cereal (oats, wheat, barely, flaxseed, etc.) at the store today, thinking I would add it to some dough for a bit of texture and taste. Now that I have it home, I'm wondering, should I just add a bit of it as is, in place of the flour, or should I make a soaker with it? I've made one recipe with a soaker and have just begun substituting rye or whole wheat for the bread flour in recipes, so this is kind of new to me. Any thoughts?