Here’s a New American Stone Mills listing from which you can check millers around your region. A reader who baked my 100% rye sourdough recipe had amazing results with rye flour from 1847 Stone Milling. Have a look through the link, keep your eyes open for “whole grain” & preferably stoneground. I’ve also found that New York bakers sell a variety of rye flours and the site has specific product descriptions. Also, Great River Organic Milling has organic stone ground medium-dark rye Flour* and it’s available in a 25-Pounds sack. In the US, many who have shared their baking process with me, have used Bob’s Red Mill Organic Rye* as a combination with another type of rye flour from some other brand. Rye is a northern grain and it may not find its way to every supermarket in South America, for example. Where to find this type of coarse rye flour is a question where you’re located. When baking 100% rye sourdough, choose labels like dark rye flour, whole rye or whole grain rye. Light rye flour has been usually sifted twice to remove the bran and germ, whole rye has all of the goodies. The difference is the amount of bran left in the flour after processing.
This may be a bit misleading to someone new to rye flour as dark rye flour is not actually “dark” in color. Usually, you come across three different kinds of rye flour: light, medium & dark rye flour. Light rye or medium rye flour will only give you a dense loaf. This type of flour does not only bring you health benefits but also builds up the texture of the rye dough a certain kind. You will notice that the whole rye flour is rather coarse and sandy. Whole rye is rich in fiber & nutrients because the whole rye kernel is used in milling. To bake a 100% rye sourdough, you need whole grain rye flour.
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