🍞
WHOLE CEREAL RYE (SECALE CEREALE) • AUDITED OPERATIONAL SPEC
Stone-Ground Whole Dark Rye Flour
⚡ FIELD SPECIFICATION SUMMARY
The premier flour for feeding active sourdough starters, packed with natural pentosan sugars that turbocharge lactic acid bacteria.
Audited Engineering & Performance Metrics
PROTEIN CONTENT11.5%
ASH CONTENT1.75%
OPTIMAL HYDRATION85% - 95%
FERMENTATION RATEUltra-Fast (High Arabinoxylans)
GLUTEN TENSILEVery Low (Clay-like Dough)
Specialist Advisory: Marcus Lindholm (Master Artisan Baker & Fermentation Chemist)
Rye contains pentosans that absorb massive water but do not form true gluten strands. Blend at 10-20% into wheat dough for flavor without sacrificing loaf height.