Biologisch volkoren roggemeel

I’ve been using this rye flour for my sourdough starter and it’s noticeably darker and more fragrant than supermarket brands. The freshly milled texture is coarser than I’m used to, but it adds a nice heartiness to the bread.

The aroma when I opened the bag hit me right away—earthy and deep, like fresh-baked bread before it’s even in the oven. I used it for a sourdough starter and the loaves came out with that classic tangy rye kick I’ve been chasing, and the 2 lb bag is just right for my weekly baking.

The texture is coarser than supermarket rye, which makes heartier bread with a nice bite. You can tell it’s freshly milled because the loaf smells and tastes noticeably more wholesome. I’ve already used it twice this week and the 2 lb bag is perfect for small batches.