"cshenk" > wrote in message
...
> Julie Bove wrote:
>
>> I am sooo confused! Tried to buy rye flour today. First store had a
>> SEM that only indicated Bob's Red Mill Rye Flour. Nothing was on the
>> shelf and when I asked if there might be any in the back, the girl
>> just laughed. Said if there was anything at all in the back, it would
>> be bulk foods. This was at Albertsons. They don't sell bulk foods.
>> They are in the process of converting to a Safeway though. Some
>> Safeways do sell bulk.
>>
>> I then went to Central Market. They used to be my go to store for
>> baking stuff but... They have remodeled many times and today was a
>> real disappointment. Looks like yet another remodel. Their once
>> beautiful and vastly varied produce dept. was about half empty. Row
>> after row of new black trays sitting empty, leaving customers to
>> wonder what is meant to be there.
>>
>> On to the baking aisle. The only rye flour there was Bob's Red Mill
>> Dark, Organic. Which according to their website, is the only rye
>> flour they sell.
>>
>> 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.
>>
>> I told my friend that I might have to use some of the dark in this
>> first batch if there isn't enough of the medium.
>>
>> She wrongly assumed that you would use the dark to make dark rye
>> bread. But in looking at recipes, the dark in dark rye bread comes
>> from coffee and/or cocoa powder.
>>
>> 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
>>
>> Help! Thanks!
>
> Humm, hadn't thought about it.
>
> "Whole Rye Flour - This is comparable to whole wheat flour. All the
> parts of the rye kernel are included in the flour. As with all whole
> grain flours, if you aren't going to use it quickly, you should
> refrigerate or freeze these flours. This has become the most available
> rye flour in the United States. It is very flavorful, but it can
> seriously impact how high your breads will rise."
>
> I use Hodgson Mills and pretty sure it falls in the above type. Note
> my recipe added 3 TB gluten flour (Gluten powder etc. names) to adjust
> for the rye flour used. It's a stone ground sort with a lot of rye
> flavor to it.
>
> BTW, if you bake with gluten powder often, it's MUCH cheaper at Amazon.
> Just like the yeast is.

I've never used that. Hmmm...