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Dark rye flour
"Pamela" > wrote in message ... > On 04:02 28 Nov 2018, "Julie Bove" > wrote in > news 
>>> >> "Pamela" > wrote in message >> ... >>> On 23:43 27 Nov 2018, "Julie Bove" > wrote in >>> news
>>>>>>> >>>> "Pamela" > wrote in message >>>> ... >>>>> On 06:18 27 Nov 2018, "Julie Bove" > wrote >>>>> in news
>>>>>>>>>>> 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! >>>>> >>>>> Dark rye flour is a milled from a different part of the grain. You >>>>> can imitate it by colouring light rye but it's not the real thing. >>>>> >>>>> Dark rye has a stronger flavour. Using only light rye in a loaf >>>>> (and perhaps mixing it with wheat) is far too bland for me but many >>>>> people seem to like it. >>>> >>>> So is medium a less strongly flavored than light but less than dark? >>>> In researching, I think the fiber is more the darker it is. My >>>> friend is on a low fiber diet so light would be best from that >>>> standpoint if what I read is true. Just haven't found any. >>> >>> I've never used medium rye and imagine it's between dark and light >>> although it's anybody's guess if a given brand is closer to one than >>> the other. >>> >>> I would agree with your link that light rye is far too bland to >>> bother with, so perhaps medium is worth the experiment. If it turns >>> out too dense for your liking (rye lacks gluten) then I would add >>> wheat flour rather than light rye. >> >> My recipe has about twice as much white flour as rye. > > I like the flavour of rye, so I would reverse that ratio. Also, for me > caraway is mandatory. I made Swedish rye. |
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