T170 French rye flour — From French miller Foricher Les Moulins, Flavourful rye flour for darker loaves, sourdough builds and blending into wheat doughs.
Tip: Rye likes higher hydration and gentle mixing—build structure with fermentation rather than kneading.
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Why we like it
Flavourful rye flour for darker loaves, sourdough builds and blending into wheat doughs.
Adjust hydration by feel and use the specs tables for the full technical detail.
About Foricher Les Moulins: A family-run French mill founded in 1997 by seventh-generation miller Yvon Foricher. Foricher began milling its own flour after acquiring the Moulin des Gaults in 2000, and later expanded with additional mills to serve artisan bakers across France.
