@ josey:
I pick up my grains and wholegrain flour at Community Foods (either the 10th Ave or Chinook locations - I haven't been to the other one:
https://www.communitynaturalfoods.com/locations ). They have a great selection in their bulk bins, and are more than happy to give you the source information on any of the grains.
I hear ya on the lack of local small mills - I have heard that there used to be one in High River, but haven't seen anything that is still open and will sell smaller quantities to the public. There is always the option of ordering from Saskatoon:
https://www.daybreakmill.com/ ).
For a great selection of malts (different grains, diastatic and non-diastatic), I like Grapes to Glass:
http://grapestoglass.com/
For day-to-day use, I just pick up Roger's All Purpose or Dark Rye flour when on sale.
@ CalgaryChef:
Thank you! You are amazingly generous
I have only been working with typical home-oven recipes (using the non-traditional sourdough approach, including some rye malts and a scald, and a 16-24 hour bake at 120 deg C / 250 deg F). From the The Rye Baker and other sources, it seems like there should be no starter involved - just a long scald and a low, slow bake (traditionally, in a cooling brick oven - so starting around the 300-350ish mark and going 20-24 hours while falling to around the 200ish area???).
https://books.google.ca/books?id=Wty...nickel&f=false
I'm a total beginner with a bit of an obsession with pumpernickel (was corrupted as a kid), so would love to learn more from your experiences! I'll drop you a message later tonight. Thanks again!