Julie Bove wrote:

>
> "cshenk" > wrote in message
> ...
> > 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.
>
> Maybe but it wasn't in the recipe I'm about to make.

Well, if you edit that out, do not be suprised if you get essentially a
dense flatbread.