Our local supermarkets seem to carry only dark rye, and only in the 2.5
Kg (~ 5 lb.) size. At the rate I use it, this could last me ~ 6 months.
Should I be concerned about dark rye flour spoiling in 6 months?

Java

Espressopithecus (Java Man) Espressopithecus wrote:
Our local supermarkets seem to carry only dark rye, and only in the 2.5
Kg (~ 5 lb.) size. At the rate I use it, this could last me ~ 6 months.
Should I be concerned about dark rye flour spoiling in 6 months?


Yes && put it in the freezer.

Also - do you know when it was milled?

Sam
Java
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Espressopithecus (Java Man) Espressopithecus wrote:
Our local supermarkets seem to carry only dark rye, and only in the 2.5
Kg (~ 5 lb.) size. At the rate I use it, this could last me ~ 6 months.
Should I be concerned about dark rye flour spoiling in 6 months?

Yes. As someone else suggested, freeze it.

However, I would be more concerned with the impact of dark rye on the
rise of your breads. When you use more than about 10% (bakers
percentage) dark rye, the rise becomes dramatically impacted. I'd hunt
around and see if you can find some medium rye. If you are friendly
with any commercial bakers or restaurateurs, ask them if they can order
some medium rye flour for you.

Mike



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Insert dynamite in drive b: and light fuse when ready...

On Tue, 11 Sep 2007 11:40:39 -0600, Sam
wrote:

Espressopithecus (Java Man) Espressopithecus wrote:
Our local supermarkets seem to carry only dark rye, and only in the 2.5
Kg (~ 5 lb.) size. At the rate I use it, this could last me ~ 6 months.
Should I be concerned about dark rye flour spoiling in 6 months?


Yes && put it in the freezer.

Also - do you know when it was milled?

Sam
Java

I've never seen a mill date on flour, myself - at least one that I can
discern. It would be a welcome addition.

No markets near me carry dark rye in such large quantities. I wish
they would as I can use up that much during a baking frenzy on a
weekend.

Perhaps just the idea that they stock it at 2.5 Kg means that it moves
off the shelves, especially if all stores carry it that way.
Perhaps....

I keep all grains and flours except AP in the freezer or fridge.

Boron

In article
mailman.21.1189532443.25616.rec.food.sourdough@ww w.mountainbitwarrior.c
om, says...
Espressopithecus (Java Man) Espressopithecus wrote:
Our local supermarkets seem to carry only dark rye, and only in the 2.5
Kg (~ 5 lb.) size. At the rate I use it, this could last me ~ 6 months.
Should I be concerned about dark rye flour spoiling in 6 months?


Yes && put it in the freezer.

Also - do you know when it was milled?

No idea. But today I bought 1 Kg of light rye flour at a specialty
store, and at least it had a "packed on" date -- September 11, 2007.
The stock must turn over fairly quickly.

Thanks,

Java

On Sep 11, 12:11 pm, Mike Avery wrote:
However, I would be more concerned with the impact of dark rye on the
rise of your breads. When you use more than about 10% (bakers
percentage) dark rye, the rise becomes dramatically impacted. I'd hunt
around and see if you can find some medium rye.

Or you can count your blessings for having a good source of one of the
world's most amazing flours: dark coarse rye!

Jonathan Kandell wrote:
On Sep 11, 12:11 pm, Mike Avery wrote:
However, I would be more concerned with the impact of dark rye on the
rise of your breads. When you use more than about 10% (bakers
percentage) dark rye, the rise becomes dramatically impacted. I'd hunt
around and see if you can find some medium rye.

Or you can count your blessings for having a good source of one of the
world's most amazing flours: dark coarse rye!


I have only found 'dark' rye flour and it has worked really well so far
for me. I am getting nice rises and good oven bounce using 60% dark rye
to 40% unbleached flour by volume. This is in both my 'basic' loaf and
my 'adulterated' with milk, egg and sugar rye loaf.

My last 'basic' loaf grew about 2X in height from panning it to oven
finish. That was over 2 times volume. One of my best of that style yet
I think.

Mike

Mike Romain wrote:
Jonathan Kandell wrote:
On Sep 11, 12:11 pm, Mike Avery wrote:
However, I would be more concerned with the impact of dark rye on the
rise of your breads. When you use more than about 10% (bakers
percentage) dark rye, the rise becomes dramatically impacted. I'd hunt
around and see if you can find some medium rye.

Or you can count your blessings for having a good source of one of the
world's most amazing flours: dark coarse rye!


I have only found 'dark' rye flour and it has worked really well so far
for me. I am getting nice rises and good oven bounce using 60% dark rye
to 40% unbleached flour by volume. This is in both my 'basic' loaf and
my 'adulterated' with milk, egg and sugar rye loaf.

My last 'basic' loaf grew about 2X in height from panning it to oven
finish. That was over 2 times volume. One of my best of that style yet
I think.

Mike
My rye flour is raw rye grain, which I grind myself in a VitaMix, and it
works just great, I just finished a cheese sandwich with bread made with
that flour!
Cheers, Doug in BC

In article , says...
Mike Romain wrote:
Jonathan Kandell wrote:
On Sep 11, 12:11 pm, Mike Avery wrote:
However, I would be more concerned with the impact of dark rye on the
rise of your breads. When you use more than about 10% (bakers
percentage) dark rye, the rise becomes dramatically impacted. I'd hunt
around and see if you can find some medium rye.

Or you can count your blessings for having a good source of one of the
world's most amazing flours: dark coarse rye!


I have only found 'dark' rye flour and it has worked really well so far
for me. I am getting nice rises and good oven bounce using 60% dark rye
to 40% unbleached flour by volume. This is in both my 'basic' loaf and
my 'adulterated' with milk, egg and sugar rye loaf.

My last 'basic' loaf grew about 2X in height from panning it to oven
finish. That was over 2 times volume. One of my best of that style yet
I think.

Mike
My rye flour is raw rye grain, which I grind myself in a VitaMix, and it
works just great, I just finished a cheese sandwich with bread made with
that flour!
Cheers, Doug in BC

It must be the water!

;-)

Java in BC