Launching a loaf of bread using my 100% light rye starter that I keep in the fridge makes for great anticipation. When combined with Janie's Mill all purpose or sifted artisan flours, my bread gathers all its sour rye potential over a long rise, and then produces a lightly textured, grassy loaf that loves being toasted. That same starter provides the base for my sourdough crackers. ANY cheese is pleased to be coupled with these little snappers. And then there are light rye starter sourdough pancakes. Sometimes (AH!), with wild rice in the batter.
I have used this to make cookies that are so delicious!
But when I feed the rye to my sourdough starter, it just makes it that much stronger.
Completely what you would hope for. Wonderful texture that produces a great text. I wouldn’t change a thing.
I love trying all the flours but have learned to only order 1.5 lb bag until I've tested it out. I love, love, love the light rye. The flavor is wonderful and it combines well with other Janie's Mill flours for some wonderful sourdough loaves.
We are from New Jersey and have always had great Jewish Rye available. When our favorite bakery closed replicating their Rye bread became a mission. After a number of recipes and some guidance from Janie’s Mill. I have been able to by using Light rye and Dark rye make awesome Rye bread. I maintain a rye starter using both. It’s what make it
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