Rye Flour

Rye is the grain of northern and eastern Europe, thriving in cold, poor soils where wheat struggles, and it makes a flour with a character all its own: dark, earthy and faintly sour, with a depth that wheat simply doesn't have.Rye behaves very differently in…Rye is the grain of northern and eastern Europe, thriving in cold, poor soils where wheat struggles, and it makes a flour with a character all its own: dark, earthy and faintly sour, with a depth that wheat simply doesn't have.Rye behaves very differently in the bowl. It has little of the stretchy gluten that lets wheat dough trap air, so rye breads are denser, moister and closer-crumbed, and they keep for days rather than going stale. That same quality makes rye the natural partner for sourdough: its sugars…Read more