April 26, 2020 - 8:46am
Where to get rye flour?
It seems that (to this this noob!) rye flour is quite scarce these days. I'd like to get it to use for starter but have not found ANY in many web-searches. Even Bob's Red Mill does not seem to even list it anywhere (out of stock or not!). Local groceries - no go...
Hopefully I can find a source not TOO far from New Jersey as the shipping could get out of hand quickly. Ideas?
=Alan R.
Share
clnf.org has it on their web site. 5 pound, $5 plus shipping.
But their "notice" page says things are not guaranteed to be in stock. And 3-4 week backlog in shipping.
Thanks for the link- will give them a go.
I see the 5lb bag is the dark rye. Will that work for a starter? Or should I get the sprouted white?
Dark rye will be perfect
Well that is a relief! Red Mill dark rye seems to be in fair supply. It is the white rye that seems to be so scarce. I was thinking the starter from dark rye might darken the crumb... but even if it does... So? :-)
Dark rye will super-charge your starter, so go careful.
Or, If your starter was not created with rye, it may not like to be fed rye. So go easy and slowly introduce it, mixing it with white flour.
But once you do get your starter converted to whole grain, any whole grain, it will generally be more powerful than starter fed with white flour.
(For what Bob's Red Mill charges, the CLNF rye may be cheaper per pound, even including shipping.)
I particularly love rye so I buy a lot at once, but I get it at a restaurant food supply store. A lot of folks don't seem to think of shopping there. Even during the worst of it, I could find just about everything I needed on the shelves.
I can't wait for the bulk food sections to open up at my local stores though...cuz I don't want to buy 25lb bags of some things!
Since I'm a single, lone baker - not sure if I could take advantage of buying big amounts. Amazon is about as 'restaurant supply' as I can get... LOL!
I feed my starter always part dark rye.
And even in a white bread adding a small (at least 5%) amount of rye improves the bread.
Here is a interesting read about rye in sourdough.
https://truesourdough.com/6-reasons-rye-is-popular-in-sourdough-what-to-know-before-using-it/
Edit: Also I love the flavor.
Thanks for that great link about rye! Answers a lot of my questions. I did end up order from cinf.org - the 5lb may be a bit much for a single lone baker but I'll figure something out... LOL