HODGSON WHOLE RYE FLOUR SUBSTITUTE?

Greetings all

I would appreciate only hearing from professional bakers on this subject, especially since this is the Professional Concerns forum.

I've used Hodgson rye flour since I started baking professionally in 2010.  The entire first year all I made was Caraway Rye and sold as many as 60 loaves on any given farmer's market day.  I expanded my line with a dozen other rye breads in the first few years - to the point where I was a rye bread specialist.  Since then I've done over 60 different bread products using rye and wheat flours and 60+ pastry items using wheat.  I generally stock 500-750lbs of flour at any given time using five different flours.  All of this baking solo out of my residential kitchen with only a Hobart 20-qt mixer for commercial equipment.  The oven's a 1970's-era Whirlpool residential electric.  It's a process...especially at the age of 72.  :)

I started out doing farmer's markets and in all I tried 17 different ones in the first 5 years, sometimes as many as three per week.  They never had the traffic necessary to give me demand for what I can actually supply. I now only do a couple of farmer's markets - one in the Winter and one in the Spring.  The other nine months of the year I do 20-plus arts & crafts shows, festivals and special events throughout eastern Massachusetts.  It's a hard schedule - sometimes prepping and baking 10 days out for a single weekend event.  Off Saturdays I set up my "Roadstand" close to home to keep baking (and income) as steady as possible and recuperate.  I have never been interested in a brick and mortar retail store.  Just not in my DNA.

Now that Hodgson Mill is closed and the purchaser of the company (Hudson) has no plans to produce any flours (contrary to published information and per private information from a company employee placed high enough to know) I'd like to source another rye flour of similar composition at the same or lower price.

I've searched high and low and the only thing I've come up with so far is mixing a couple of Ardent Mills rye flours to approximate Hodgson, but it's only a substitute - not the real deal.  Hodgson's milling technique produced a flour I've never seen anywhere else - the size and shape of the granules, moisture content, etc.  Bay State Milling (headquarters about 60 miles north of me around Boston) is useless for communication.  I've tried to get their attention via email more than once with zero results (if anyone knows a direct personal contact who will actually reply I'd appreciate that information).

Are there any other professional bakers in this forum who have used Hodgson rye for years and have sourced a mill which produces anything close?  I really am only interested in 100-150lbs at a time on a regular basis with product and shipping costs in line with what I was getting (or lower) from Hodgson.  I am not interested in boutique producers who may grow or mill their own grain as a sideline - only a real, fulltime mill producing on a larger scale (so prices are within reason for a professional baker).  I want a dependable, year round, consistent supply, just like I had from Hodgson until they closed.

If anyone knows any of the actual millers from Effingham I'd love to communicate with them to determine their exact process so I can pass that information on to any prospective miller willing to try their hand at duplicating Hodgson's product.  I've reserved about 3-5 lbs. of the product (going in the freezer today, triple-bagged!) in order to supply samples to any miller willing to talk about reproducing the exact same end result.

Also, if you know of any other professional forums where I can post this information I'd appreciate a heads up.