Hodgson Mills Rye Flour
I want to bake with Rye flour here in Westchester County, NY. However all the stores only carry Hodgson Mills Rye flour which doesn't work for me. And none of the barkeries use rye flour. Also to order from King Arthur is too expensive on a regular and long term basis. I am looking for fine or medium ground rye flour, as recommended by Dan Leader.
So, my friendly neighborhood baker suggested I take the Hodgson Mills Rye flour and put it in my small Braun chopper and then after processing it to sift it one or two times. Then for a 2 lb loaf to add 3 tablespoons of High Gluten. Does that sound right?
I am open to everyone's guidance as to how to be able to find a source for rye flour or by making it with sifting, etc.