15 flour types · kernel cross-sections

Sourdough flour reference

Exact protein percentages, absorption multipliers, and hydration ranges. Specs from King Arthur, Central Milling, Jovial Foods, Caputo, WSU Bread Lab. Illustrations show the kernel structure — bran, endosperm, germ — in proportion.

additive

Vital Wheat Gluten1.600×
Protein 75.00–80.00% · Hydration 0–0%

ancient grain

Einkorn Flour0.880×
Protein 15.00–17.00% · Hydration 55–65%
Emmer Flour (Farro)0.950×
Protein 13.00–15.00% · Hydration 65–75%
Khorasan (Kamut) Flour0.970×
Protein 13.50–15.00% · Hydration 60–70%
Spelt Flour0.960×
Protein 11.00–13.00% · Hydration 60–70%

durum

Durum Semolina1.020×
Protein 12.50–14.00% · Hydration 65–72%

high extraction

High-Extraction Flour1.030×
Protein 12.00–13.50% · Hydration 72–82%

refined wheat

All-Purpose Flour0.970×
Protein 10.50–11.70% · Hydration 60–72%
Bread Flour1.000×
Protein 12.00–13.50% · Hydration 65–78%
Italian Type 00 Flour1.010×
Protein 11.00–12.50% · Hydration 58–68%
Organic Bread Flour0.990×
Protein 11.50–13.00% · Hydration 64–77%

rye

Dark Rye Flour (Pumpernickel)1.100×
Protein 8.00–9.00% · Hydration 90–110%
Medium Rye Flour1.080×
Protein 9.00–10.50% · Hydration 80–95%

whole wheat

White Whole Wheat Flour1.060×
Protein 12.50–13.50% · Hydration 72–82%
Whole Wheat Flour1.075×
Protein 13.00–14.00% · Hydration 75–85%