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).
>
>
> songbird

Yes, few recipes I have (and none she seems to be looking at) use 100%
rye. Generally its 66% white and 33% rye flours used. Loads of
variation of course.