Problems with Dark Rye - Bob's Red Mill
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.
Finally I kick-started a rye starter with a quarter cup of a successful siff dough levain. The resulting rye starter smelled sweet, and would foam and would nearly double upon refreshment.
Two weeks ago I used the starter to bake Leader's 3-seed rye, which includes a small amount of additional rye flour (for which I used my Dark Rye) and it was horrible. It never really rose during proofing, and was flat and very odd tasting - kind of an oily, unwholesome meaty taste.
In the spirit of giving my dark rye one last attempt, tonight I tried to make Leader's Dark Silesian Rye, a recipe that calls for only one cup of Dark Rye flour as well as a rye starter. The resulting dough never rose during fermentation, nor proofing.
Is Bob's Red Mill Dark Rye difficult to work with? I know Bob's Red Mill is a quality product. Or is dark rye flour generally difficult? What else could be the problem here?