Hi All: I read somewhere that it is advisable to add a small amount of rye flour to artesian white bread . is this true and what benefit does it add?
Rye flour seems to be the hardest to get. Around here, I can get Hodgson's Mill stone ground which is flavorful but gritty, and Arrowhead Mills organic which is a an excellent whole rye, and tiny little extremely expensive bags of Bob's Red Mill labeled dark rye which I've never tried. I have never seen anything in the supermarkets for either light or medium rye, and I've looked around a lot. I see that on Amazon, they sell 50 pound bags of Honeyville Farms medium rye for a very reasonable price. Has anyone tried this and is it any good?
Hi, can anyone tell me where to buy rye flour in franklin cnty. or immediate area of Va.?
I recently tried several bags of a local produce, stone ground Rye Flour, from a place called Trade Mill, which is in Trade Tennessee near Wautaga Lake.
Food City, a local chain of grocery stores, has this product and it's both more reasonably priced than a competitor's rye, and has a more interesting texture as far as I can tell and taste. It might be that it's more freshly ground.
They have an interesting website with videos.
I went looking for some rye flour in Chicago today so I could start one of the levains in Hamelman's book. After some searching, I finally found a tiny bag at Whole Foods.
So, where should I go for rye in Chicago?