December 31, 2017 - 5:33pm
light rye flour
Hi everyone. I live in rural Saskatchewan, Canada, and I am looking for light rye flour. Does anyone know of Canadian company that I could source it from that has reasonable shipping rates? Thank so much!
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https://www.daybreakmill.com/search?type=product&q=Rye+flour
Perfect .... thank you so much!
If so, Dad's Organic Market has it. That is where I got mine. I think that Nutters has it as well, and there are a number of them scattered across Saskatchewan. Try phoning first.
Dad's Organic Market, I forgot about those guys.. thank you so much. I am only 5 hours away from Saskatoon, so will go and stock up! ... thank you so much
Whoa. You are rural! But I suppose you would get out to "the city" every now and then. Dad's sells it in 650g clear plastic bags as "Organic Light Rye Flour". Can't remember how much it cost but give them a call. Again, you might want to try Nutters: they might have it in bigger bags if you need a lot.
I just bought some to use in small amounts for the starter for some recipes in the book Bien Cuit.
Yeah... living where we do poses lots of challenges! Thanks so much for the updated info on Dad's Organic, it is much appreciated....
According to Stanley Ginsberg, a frequent contributor on TFL and the blogger of theryebaker.com (and maybe "our resident rye expert"on TFL), there is no standard to classification of rye flours in the U.S. Different millers/vendors might call a product light rye but they may not be the same thing. In this post he describes the attributes of various rye flours using ash content and size of the flour grind to help bridge some of the differences. Since it would require a long trip for you to get the flour, it might be worthwhile to read before go (including the Q&A at the end).
I believe he also sells flour through his nybakers.com website.
-Brad
Hi Brad, thanks for your reply. I am excited because I have just ordered Stanley Ginsberg Rye Baker book! Living where we do, your suggestions for me sound like a further perfect option. Thank you. My history is European and rye bread has always been my favourite bread of choice, with varying degrees of success over the years. The fresh loaf and Stanley I am hoping will help me to improve on this!
Jammie
and feed the starter with the rough stuff. Save the fine light rye for the dough.
:)
Great advice. Perfect thank you!
I love the fresh loaf... thank you all so much for helping me
Jammie
It's more complicated than it sounds. Trust me.