This probably doesn't spell success, but we'll see.
I did make waffles from the discard from much of last week. I added molasses: yum! I do wonder if i should bother trying for loaves, and just waffle the fermented rye flour.
In other challenges, I have a big container of rye flour that had been sitting in the bottom of the pantry -- think ten or fifteen pounds or so, at least. It's from a 25 pound bag from right before the pandemic. At least five gallons if not larger. Last week i opened it to decant some for use. Today when i opened it, weevils were at the top. UGH. They aren't in a clear plastic bag of flour that i filled when i filled the bucket -- i guess they got in when i opened it? I took the bucket outside and scraped off the top inch or so, hoping that the problems went with the surface layer. I'll know soon as i can check the containers i decanted into today.
And, in roasting old malted rye, i went pretty much past toasted. But, whatever.