October 7, 2015 - 11:14am
Light Rye
I keep just one starter culture which is based on Wholemeal Rye. I went to my local supplier today for some more Wholemeal rye and all he had was 'Light Rye' - the guy stated that the wholemeal version wasn't going to be available in future. As you can imagine, I was a bit disappointed to say the least. I assume that the only difference between Wholemeal Rye and Light Rye is that the latter has some 'bits' sieved out.
So my question is:- How will my starter culture be affected by the change to Light Rye - will it really make a difference - or should I start to look for another supplier?
Thanks in advance
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whole rye berries out of the bins and grind it in a coffee grinder if you don't have a mill. All the great stuff is in the part they sift out to make light rye but in a pinch you can sub light rye to tide you over till you get some whole grain.
Happy baking
I believe Whole Foods also has dark rye already ground in the bulk section. I also get Bob's Red Mill dark rye at the grocery store.
rye too, not a problem.
been using light rye for a couple of years now. the starter is fine.
-Gordon
Check your local co-ops for rye berries if you have a mill. I've checked multiple stores around where I live and either I couldn't find any berries at all or their price was similar to the price of gold if you know what I mean. A local co-op got me organic rye berries a little under $1/lb and organic Montana white and red for about $1/lb. Cheaper than the local "health" store selling some (not Montana wheat) berries for $2.17/lb before tax. Just my two cents :)
...it isn't as big a problem as I thought then. I' ve never even seen whole rye berries for sale in the UK but it sounds like my starter won't suffer with light rye
Cheers
My local wholefoods shop sells whole grains of rye (and just about everything else). Closest I've seen online is http://www.shipton-mill.com/flour-direct/organic-chopped-rye-for-pumpernickel-607.htm
I moved to light rye (From Shipton Mill) about 2 years back - not 100% sure why but I think it was a suggestion from another baker I know...
And just to add - I also maintain wheat & spelt starters using white wheat and spelt flours without any issues.
Gordon
Although you don't say where you live, I would be surprised if every mill stops producing wholemeal rye. Here in the UK there are a good number of producers.
Their own brand wholemeal rye which isn't bad, but I prefer the Bacheldre Mill stoneground rye which they also stock. Most supermarkets will have Dove's Organic.
I buy my light rye in a Polish grocery. They can actually be cheaper on the wholemeal rye as well...
I'll keep an eye out next time I'm in Waitrose.
Cheers