Hodgson Mills is the only rye flour at any of my 3 local grocery stores, but it is a very coarse stone ground whole grain flour, in which the bran is barely pulverized, leaving large pieces of what be better described as rye meal. some in blogoland suggest sifting this flour, using the fine stuff in bread and the rough stuff as bird food. i've ordered some white and medium rye flours from King Arthur, but until they get here, i'm playing with the whole grain stuff.
as i converted the starter, the decrease in gluten level was clearly visible. the ripe starter lost its stickiness, so instead of glooping up as i mixed, i could divide it and see a cross-section of the spongy interior of the starter. i fed it twice a day, at around 100% hydration, though i haven't been weighing things, perhaps i should.
i just mixed a dough, using
- 2 c. rye starter, fed 18 hours earlier
- 1 c. water
- 3 c. all purpose flour
- 1 c. whole wheat pastry flour
- 1/4 c. wheat gluten
going to knead now, and add a couple tablespoons of salt.