May 14, 2014 - 3:34pm
Rye vs Pumpernickel for starter
Since I live in a very isolated devoid of pumpernickel flour, I have access to Hodgson Mill Rye Flour. Is there any reason I couldn't use the rye instead of pumpernickel flour for creating a starter?
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Pumpernickel is just coarse ground whole Rye. So I would think Hodgson Mill Rye Flour would be even better suited for creating a starter if not a wash. Do look at the ingredient list and see if it is "whole rye" though so you know what you are actually working with.
Cheers
josh
Coarseness is the only difference between the two flours and H.M. is, indeed, a whole rye flour as stated on the label: "100% Whole Grain Stone Ground Rye Flour". I wonder the reason that many recipes call for pumpernickel as the initiator.