On Thu, 29 Nov 2018 18:18:35 -0600, "cshenk" > wrote:

>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.

people made rye bread for centuries without needing vital wheat
gluten. You have to know how to handle rye dough.