December 16, 2014 - 9:39pm
What kind of rye to stock?
I've tasted a bread made with rye and I fell in love with it, now I want to make breads with rye. I currently have access to Bob's red mill but they have different types and I don't know which one I'll get. For now I just want mixed wheat and rye breads, increasing the rye ratio as time goes by; but I would like to try make a 100% rye and a rye starter in the future. Also, what is the best way to store rye? Thanks in advance.
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have one get the whole rye. You can sift out some of he hard bits to make a less than whole rye extraction . If ypou bake regularly, just store in a cool dry place in an aor tight container.... if not you can freeze the flour.
Is it the same as dark rye flour? What is the best for making a starter?
I am considering to buy only one kind because I am new to rye and because it is terribly expensive here. I just want an "all-purpose" rye flour for most breads.
I use Whole Rye for my rye bread.
Only if you bake German type rye breads you need medium rye. I never use white rye, it's pretty tasteless.
Karin
just about sums it up for me. Make them all work for you for a good learning experience. Better to do it one at a time though. The others are correct, the more whole the flour the tastier it is. Also stock up on your favourite nuts and seeds which I'm sure go well with rye flours. I would say not to stock up unless you're headed to a remote place and delivery comes seldom. Store cool, dry and dark. Bag tightly and freeze if you can esp. in a tropical area. Bugs like good stuff too!
If you have to make your rye stretch before the next delivery, roast some of it or make a loaf and toast, dry it to add as a flavour ingredient for wheat breads. Keep your rye starter fed with rye, it can even eat rye bread. Look into the rye bread spices too!
If you've been bit by the rye bug you will quickly spring to the full rye breads trying to pack in as much nutty flavour as you can. A grinder is a handy tool (blender, coffee grinder, processor) for making crumbs and crunching spices. A scale, some parchment baking paper and a very sturdy stirring spoon/spatula just about covers the basic equipment. :)
For now, I'll go for the dark rye! I'll also try to make a starter out of it! I'll freeze the flour too since it's hot and humid here most of the year. I can't wait to make some rye bread!
For now, I'll go for the dark rye! I'll also try to make a starter out of it! I'll freeze the flour too since it's hot and humid here most of the year. I can't wait to make some rye bread!
Drove me crazy at my local supermarket,, little bitty two pound bag cost about twice as much as 5 pounds of wheat flour.
Finally I invested in a mill and bought a fifty pound bag of rye berries, and vacuum sealed them in two pound increments. This was in spring of 2013 and I am now down to five or six pounds of those berries. No bugs so far, and although our climate isn't tropical, Georgia bugs take pride in their ability to infest anything. My next batch of rye berries, a mere 40 pounds, is in a big sealed bucket that should stay pretty bug free even after it's opened.
Except for Stan's rye test recipes, I use whole rye flour for everything. My little mill has a flaked attachment so I can make flaked cereals as well as wheat and rye flours.
Re making a rye starter. Mix rye flour and water and jump back quick.