March 2, 2019 - 10:58am
Rye flour help w overnight country blonde
I'm starting my first levain tomorrow morning and plan to bake country blonde from Ken Forkish's FWSY. The country blonde recipe calls for rye flour. I bought 2 brands because I didn't know which would be best. King Arthur's rye flour and Bob's Red Mill Whole Grain rye flour. Both are dark rye but the King Arthur states that it is milled close to the bran. Sorry! I'm very new to making bread. Does anyone have any recommendations?
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a fine metal mesh strainer and remove the bran. Then use the sifted flour. That should work just fine.
I've used both of those flours with the same recipe (Forkish)...and it turned out just fine without sifting since it is such a small amt used HOWEVER...Hodkins Mill...absolutely must sift it for just about everything, even pumpernickel IMHO due to problems with my recipes. Bob's doesn't seem to be fine as KA and I sift it sometimes, KA never, but none are as fine as a local organic rye from Fairhaven Mill. Great River is also a good fine rye...but Fairhaven is best by a long shot...however I can't manage 25lbs at a time from the mill like I used to...and it's hard to buy any other way unless I drive out of town to a co-op for it by the open bins at hefty price. I do not sift Fairhaven or Great River for any recipes.
Use the flour as packaged/purchased. If you are new to rye, it will give you experience with the different brands and textures that are available.