Re: Rye Flour Shelf Life?

In article <46FA8D62.6030900@xxxxxxx>, dilly@xxxxxxx says...
Mike Romain wrote:
Jonathan Kandell wrote:
On Sep 11, 12:11 pm, Mike Avery <mav...@xxxxxxxxxxxxxxxxxx> wrote:
However, I would be more concerned with the impact of dark rye on the
rise of your breads. When you use more than about 10% (bakers
percentage) dark rye, the rise becomes dramatically impacted. I'd hunt
around and see if you can find some medium rye.

Or you can count your blessings for having a good source of one of the
world's most amazing flours: dark coarse rye!


I have only found 'dark' rye flour and it has worked really well so far
for me. I am getting nice rises and good oven bounce using 60% dark rye
to 40% unbleached flour by volume. This is in both my 'basic' loaf and
my 'adulterated' with milk, egg and sugar rye loaf.

My last 'basic' loaf grew about 2X in height from panning it to oven
finish. That was over 2 times volume. One of my best of that style yet
I think.

Mike
My rye flour is raw rye grain, which I grind myself in a VitaMix, and it
works just great, I just finished a cheese sandwich with bread made with
that flour!
Cheers, Doug in BC

It must be the water!

;-)

Java in BC
.

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