On Tue, 27 Nov 2018 08:59:40 -0500, songbird >
wrote:

>Julie Bove wrote:
>...
>> The bulk section had only one kind of rye flour. Medium rye. But... The bin
>> was very small and I don't think I got enough to make my bread.
>
> you can mix rye with regular flour to stretch it.
>yes, it will be a different flavor than if you
>followed the recipe exactly, but it should still be
>pretty good.
>
>
>...
>> So what is this dark rye flour good for? I see no recipes that use it but a
>> search brought up this link which told me to avoid it!
>>
>> https://www.sourdoughhome.com/index....ntent=ryetypes
>
> i've not ever used "dark rye flour" for anything, i've
>not ever seen it at the store. i'm guessing they don't
>want to use it in a sour dough recipe because of the
>compounds in a mainly bran rye flour may inhibit the
>culture from reproducing (or there may not be enough
>starches left).

I've often used dark rye flour in sourdough bread. You don't get much
rise from it, of course, but other than that it makes great bread.