In article ,
(Bob) wrote:

On 10 Oct 2003 21:03:29 GMT, pamnone (Wcsjohn) wrote:

How much rye flour do I use per cup of KA bread flour?

For "white breads" baguettes for example I use 2% of the total flour weight
,
all of it in the starter. For bread with a proportion of wheatmeal, I will
add
5% again all in the starter.

I tried to find rye flour at two large supermarket chains that have
substantial flour sections and there was none to be found.

Can you give me a popular brand name so I can look further.


I'v been able to find rye flour by Bobs Red Mill in several supermarkets
around here. Perhaps you could find a local grocer that carries that
brand and ask them to add rye to their next order. Some grocers are
pretty nice about special orders.

marcella