Options and costs for alternatives to "T 1150" Rye
I move through a lot of medium rye. I primarily use KA medium rye. A discussion here showed that after my exchanges with the company this rye is closer to a T1370 than T1150, but it's great flour. $3.30 a pound at our`local stores. 3# bags.
I can get Central Millings, which appears to be perfect with ash of 1.10%, but unfortunately, they only provide 5# bags - in which the price/pound is costly, or 50# bags, where price/per pound much is much cheaper ($1.84/lb. for 50# shipped v. $3.40/lb. for a few 5# bags shipped). Beside high upfront outlay, 50 lbs. is a lot to move through in a reasonable window of time.
I can bolt. I hate it, because it's a lot of work for not enough yield. Not a bad way to go with my other flours because I will usually use those (i.e., bolted whole wheat or spelt) as secondary flours. Too much of a challenge to do this as much as I need for the rye.
Or, I can blend, to emulate any of the German rye flour types. Not optimal, but neither is bolting. I'd also have to source white rye, which may make all of this a moot point. Ardent MIlls through BA provides conventional/non-organic white rye at $1.28 bag shipped to me. It would vary depending on the blend, since the whole rye I get here is slightly more expensive than even the 50# white rye, shipped, but assuming a 50:50 white:whole rye blend, it's the cheapest option yet, $1.62. I get really nice whole, organic rye grains locally I mill at home.
The other nice thing about the blending option is the obvious flexibility it gives me - ersatz "T850" all the way up to "T1600."
Over ten years ago Hanseata did just that, a side-by-side of German-bought T1150 and a blend of white and whole rye provided by NY Baker's made to emulate a T 1150 or 1370 (not sure which). (Note: I believe, though I could be wrong, that although Hanseata bought what NYB called "Medium Rye," it actually was a blend of white and whole rye, and not a true roller-milled medium rye). She loved it.
So my question - who here bolts for their "medium" rye needs? Who blends? Who has done both? Comparative thoughts?
Thanks.
Paul
So far, I’ve only used whole rye flour; even in recipes that call for white rye or medium rye. That’s primarily because I mill my own rye flour and have not been motivated enough to set up a screening/bolting operation. Or, if you prefer, too lazy.
While I know that my breads are therefore different than they would be if I followed the recipe faithfully, they are still good breads.
I salute your dedication. And I just wanted to mention that there is an alternate approach.
Paul
I liked your solution of using only one rye flour for all rye breads. I have purchased KA medium rye from a local grocer (for less than KA list price, I might add), but I've been reluctant to buy white rye flour just for a few recipes I might like to make. It's just added cost and inventory that I need to manage.
My question is, how much do you adjust the hydration to account for the whole rye vs medium rye vs white rye? I'm too much of a rye newbie to know what I'm looking for in any given recipe. They're also so different than wheat flour doughs.
Thanks!
Wish I had a good answer to put with it.
Mostly, I wing it. As HappyCat mentions, scalds are a good tool. If a scald isn’t part of the process, I do my best to emulate whatever the recipe says about the dough consistency. Sometimes I get lucky on the first attempt; sometimes I find I need to make an adjustment in a following attempt.
Sorry not to be more specific.
Paul
I've used whole grain rye as well. For hydration, I'll zap a portion with a scald or zap the bran with a scald. The way I see it, the issue is less about increasing hydration and more about getting the hydration into more resistant parts of the grain. That being said, scalds gelatinize grains and give more leeway with increasing hydration anyway and can deliver a lovely creaminess (yudane) or fluffiness (tangzhong).
Of course some might object to the impact on crumb... but then scalding whole grain softens bran and reduces likelihood of bran ripping up gluten.
Somewhat in line with previous comments, I would only mention that from my own (limited) experience, the difference in baking properties and flavor between "average" 1150 and 1370 rye seems of similar order, or more likely smaller, than the differences mill-to-mill/farm-to-farm between flours of the same ash content. Picking a medium rye you like and is easy enough to get, and adjusting hydration and baking process to get an optimal result, may be more fruitful than trying to exactly match 1150 vs 1370.
I don't want to duplicate it, just been a bit under the weather lately and sorry for not being around guys but I wanted you to know I read and am really grateful for the thoughts. Makes perfect sense - I'm going to really enjoy trying it all out with whole grain and the methods you've mentioned (and their rationale - thank you) to make use of it, rather than trying to avoid it. Great info, thanks.
And Mike, I hear you. That too makes total sense. I'm sure I couldn't tell the difference and more your observation on the variances that have more of an impact than any presumed difference between the grade-types is again a great insight, and thanks.
I do love KA medium rye, but am trying out Central Milling's "T110" rye, in a couple of 5# bags coming. Believe it or not even with shipping, provided I can use it quickly enough, it's slightly cheaper to buy a 50# bag of this 1.10% ash rye flour from Central than it is to buy 50 lbs of local whole rye grain from my local coop and mill it, so this might become a no-brainer.