The Priors Rye Flour from Foster's Mill is made from a variety called Ducato rye has a full-bodied nutty flavour with some truly sweet caramel hints! Try it for yourself!
Allergens including gluten in bold
Ingredients:organic rye flour
Foster's Mill Flour Specification
Name of Flour:
Prior's Stoneground Rye Flour (Wholemeal Rye)
Ingredients:
Ducato Rye Grain 2021 Harvest
Certified Organic:
Yes
Source:
% Protein:
8.16% = strong rye flour
Granularity:
Medium
Suitability:
Rye breads, sourdough levain, other breads where you want to add some flavour of rye
Baking Comments:
Rye flours are challenging to work with. Expect the dough to be sticky to work with and, as with other stoneground flours, be ready to reduce the amount of water specified in your recipe as the starch in the flour is less chopped up than in a roller milled process.
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The Priors Rye Flour from Foster's Mill is made from a variety called Ducato rye has a full-bodied nutty flavour with some truly sweet caramel hints! Try it for yourself!
Allergens including gluten in bold
Ingredients:organic rye flour
Foster's Mill Flour Specification
Name of Flour:
Prior's Stoneground Rye Flour (Wholemeal Rye)
Ingredients:
Ducato Rye Grain 2021 Harvest
Certified Organic:
Yes
Source:
% Protein:
8.16% = strong rye flour
Granularity:
Medium
Suitability:
Rye breads, sourdough levain, other breads where you want to add some flavour of rye
Baking Comments:
Rye flours are challenging to work with. Expect the dough to be sticky to work with and, as with other stoneground flours, be ready to reduce the amount of water specified in your recipe as the starch in the flour is less chopped up than in a roller milled process.
We're sometimes asked questions about rye flour, for example "what's the difference between dark rye and light rye?", and "is all rye flour wholemeal?". Hopefully we can quickly clear up any confusion you might have about rye flour and how it's sometimes labelled. Thanks to Andrew Wilkinson of Gilchester, and baking guru Dan Lepard for their input.
Like wheat flours, rye can be classified by how ... Read more
Back in 2003 when I was writing my sourdough book "The Handmade Loaf”, I travelled to Sweden to understand rye crispbreads better, making my way to the organic Roslagsbröd bakery. There, huge dimpled rollers were part of a wheel-and-belt old school apparatus – fascinating in its complex Heath Robinson ingenuity – which squished and extruded the sticky grey rye dough into pitted sheets that ... Read more
