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Default Dark rye flour

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!

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Default Dark rye flour

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
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Default Dark rye flour

On Tue, 27 Nov 2018 08:59:40 -0500, 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).


I've often used dark rye flour in sourdough bread. You don't get much
rise from it, of course, but other than that it makes great bread.
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Default Dark rye flour

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.
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Default Dark rye flour


"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.



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Default Dark rye flour


"songbird" > wrote in message
...
> 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


Thanks!

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Default Dark rye flour


"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...

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Default Dark rye flour

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.

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Default Dark rye flour

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.
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"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.



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"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.

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On 2018-11-28 4:17 PM, Pamela wrote:

>> 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 could spend the rest of my life without having to eat caraway, though
it is pretty good in Akvavit.



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"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.

  #14 (permalink)   Report Post  
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Default Dark rye flour

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.
  #15 (permalink)   Report Post  
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Default Dark rye flour

Julie Bove wrote:

>
> "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.


No, a medium is more strongly flavored than a light. Dark is a bit
iffy apparently from your own posted web bit but I have found it an
even better rye but that depends on how it is made. If it's just the
hulls, then it's not what I see as dark rye here.

Carol


  #16 (permalink)   Report Post  
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Default Dark rye flour

Julie Bove wrote:

>
> "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.


Then that part is right.
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Default Dark rye flour


"cshenk" > wrote in message
...
> 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.


And yet? It wasn't. It was fine.

  #18 (permalink)   Report Post  
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Default Dark rye flour

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.
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Default Dark rye flour

On Thu, 29 Nov 2018 17:44:32 -0700, U.S. Janet B. >
wrote:

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


I never add VWG to mixed flour breads, such as a Jewish style rye,
but if I am making a 100%, Finnish type, I have been known to dig the
VWG out of the freezer and add a bit.
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