November 9, 2015 - 11:58am
Milling Rye
Greetings - I recently milled my first batch of rye berries (from Whole Foods Bulk section) with my Retsel stone mill. Setting the stones fairly tight, I get a flour that is mostly very fine, but it also has these rather distinct largish hard bits (rather roundish, not like shreds of anything fibrous looking).
I haven't tried bolting yet, but am wondering if others have some insights into what is going on and how best to address it.
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I hope this helps since I have a KoMo Fidibus and can't tell you why you are getting the big hard bits. When rye or almost any other grain is milled fine it is sifted through a 30 mesh sieve then the big bits are reground and sifted again. With this method around a 95% extraction rate is achieved.
Hope you work out the problem.
Stu
I have a retsel and any grain I mill I get some hard pieces which I sift out an use in the sourdough starter...