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
ancient grain
durum
high extraction
refined wheat
rye
whole wheat
Related references on this site
- All 12 hydration levels — 55%-95% with crumb structure and typical styles
- All 25 recipes — see which flours combine in each named formula
- Guide: whole-grain hydration adjustments — absorption multipliers for whole-wheat, rye, spelt, einkorn
- Guide: baker's percentage explained — how protein, absorption, and hydration combine in the math
- Temperature ranges affect each flour differently — wholegrains ferment faster; matching temp to flour matters
- Reverse calculator — input flour weight + water weight, get effective hydration
- Pizza dough section — 00 flour, all-purpose, bread flour applications