Hi, all,
I've been using Giusto's organic rye flour all these years, but I don't know what kind of rye it is. I've had good results with it, so I don't care. But Rus's formula calls for medium rye so it makes me wonder what if mine isn't and how it would impact the outcome. Could you share your insights? Thanks.
In the meantime, I'm going to contact Giusto to find out about the protein and ash content of my rye flour.
Yippee
for sure if you don;t use medium rye. That's about it. It should taste the same. The miller should be able to tell you what grind he uses for the rye you have,
if Moisture = 14.0% max, Ash = 1.8% max. They did not provide the protein content.
What does the moisture # represent?
Thanks.
http://theryebaker.com/
All things rye from our own Stan Ginsberg.
which classifies rye flour by its ash and protein contents. I don't know how to interpret the moisture % to classify the rye flours.
He has answered messages left on his website. Might be worth a try.