On Tue, 04 Nov 2014 10:48:57 -0800, sf > wrote:

>On Tue, 04 Nov 2014 09:33:31 -0700, Janet Bostwick
> wrote:
>
>> First Clear flour is typically used in rye bread recipes.
>> From King Arthur
>> "
>> "This is the flour New York City bakers have always used for their
>> signature Jewish-style rye breads. Use in combination with rye flour.
>> Also an ideal flour for feeding your sourdough starter.
>> High-protein, high-mineral (extra flavor) wheat flour. In a 3-pound
>> bag, recipe included."
>>
>> It is sold in small bags (3 pound) and is expensive. Not appropriate
>> for making an entire loaf with it.
>
>I didn't even realize KA sold it!
It isn't shown in the broad view of flour that you looked at. You
have to find a tab "flours" and it will be listed in there. I have
used it for making Jewish Rye and Milwaukee Rye. Nice stuff. The rye
bread -- whether sourdough or yeasted -- rises gangbusters.
At the neighborhood yard sale one year I sold Milwaukee Rye as they
came out of the over for $4.50 a loaf. This was probably 15 years
ago, so that was an excellent price. I had samples of Pane Siciliano
and Milwaukee Rye and a dish of butter. I sold every loaf and took
orders from neighbors. Of course I started baking at about 2 a.m. It
was fun.
Janet US