INGREDIENTS - Rye Flour

Next to white and whole wheat, rye is the most popular flour for bread making. Although rye flour contains some proteins, these do not form gluten. Therefore, breads made with 100% rye flour are heavy and dense.
To make a lighter rye loaf, it is necessary to use a mixture of rye and hard wheat flours. Typical formulas call for 25 to 40% rye flour and 60 to 75% hard wheat flour.
Rye flour is milled much like wheat flour.The lightest rye flours, from the inner part of the kernel, have a low extraction rate, corresponding to patent flour.

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INGREDIENTS - Hand Test for Flour Strength

A typical small bakery keeps three white wheat flours on hand: cake flour, pastry flour, and a bread flour such as patent.You should be able to identify these three by sight and touch, because sooner or later someone will dump a bag of flour into the wrong bin or label it incorrectly, and you will need to be able to recognize the problem.

Bread flour feels slightly coarse when rubbed between the fingers. If squeezed into a lump in the hand, it falls apart as soon as the hand is opened. Its color is creamy white.

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