Starting Hammelman's Ryes- which flour?
I'm baking through Hammelman's "Bread". I'm approaching the Rye chapter and I want to be prepared with the right flour and techniques. I have read many recent threads on the topic of rye, and more recently, this thread:
I too am wondering if my Hodgson Mills Rye flour will work for most of Hammelman's formulas. From what I can gather, it is whole rye flour, coursely ground and I think it would be categorized as a dark rye flour. If the formula calls for a finer grind, can I just re-mill this flour on a finer grind setting? I don't have a local source for rye flour here, or rye berries. I am thinking about making an order with King Arthur or from Azure Standard and grinding my own. Which would be better?
Any thoughts appreciated as well as any advice on working with rye. I'm also interested in hearing if anyone has baked with Hodgson Mills Rye Flour (comes in a 2lb. box in my store and the ingredients read: Whole Rye.) and if you have- did you write about it or post pictures? How did it turn out?