Julie Bove wrote:

>
> "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...

Essential with rye if you ask me. It was in the web post you posted as
well I am pretty sure.