Guess what I found...(since I can only guess, myself!)
I picked up some (rather expensive) flour today, but not really sure what I should do with it. The label, in Japanese, says: "Seigle Type 130" and it's a mix of French rye flour and French wheat flour, but there's not a mention of the proportions. However, for the good 'bread detectives' out there, the info on the pack says that the protein content is 11.0% and ash is 1.3%. There is also a 'reassurance' that this flour blend will produce a bread which is 'not too sour'. Hmm! I guess it's mostly white bread flour, but you can see at a single glance that it's got a lot of "rye". I bought a finely ground rye flour today, as well—the side-by-side appearance is almost identical!
I'm planning on baking something tomorrow, late afternoon/early evening—I'm going to build a 'rye sourdough starter', as my 100% rye starter is going to 'peak' again very soon, having been fed twice today. I'd like to try this flour mix, but I don't want a disaster. Any links, formulae, or advice about a very simple pain de seigle or pain de campagne, pain a l'ancienne or just some suggested hydration to aim for, would be nice. I haven't baked anything in months and am a bit out of touch! I spent hours, today, looking in my baking books and online and they all demanded 'exotica' such as barley flour, five-seed soakers and NON-diastatic malt powder...I can save this mix from total disaster, by doing a more familiar rye bread formula with coarse rye and strong bread flour, so there's no rush to respond, but your highly-esteemed opinions are always welcome!