Milling Rye Berries
Being new to milling, I 'd like to ask you folks for some help.
I'm wanting to make some Rustic Rye Bread next week.
I've read about various rye flours, Rye Meal, Whole Rye, White Rye, Dark Rye, and Medium Rye flours.
I have in my arsenal of tools, a Fidibus Classic mill, a 9 stack of sifters going down to 1/100 inch. And some whole rye berries.
So how do I achieve the above mentioned different rye flours based on settings on my mill, fine/ coarse, and sifting size sifters? Is that even possible, or am I limited to just one general all purpose milled rye flour?
I should mention that my taste is for a strong robust rye bread. Am I correct in thinking that the more I sift out, the more mild a taste is the results? I'm not into all the additives such as blackstrap molasses, dill pickle juice, expresso coffee, baker's cocoa etc. in order to satisfy my taste.
So your help on how to achieve a usable milled rye flour would be greatly appreciated!