17 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

durum

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

high extraction

refined wheat

rye

whole wheat

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

The gear that makes the math work

A short, honest baking kit. The scale matters most — every weight on this page is in grams. The Dutch oven is what turns a good crumb into a great crust.

Digital kitchen scale (0.1 g)
Baker's percentage is by weight, not volume — a 0.1 g scale is what makes the math on this page accurate.
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Dutch oven / combo cooker
Traps steam for the first bake phase — the single biggest factor in oven spring and a blistered, glossy crust.
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Banneton proofing basket
Wicks moisture and holds shape during the final proof, so high-hydration dough doesn't spread flat.
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Bread lame + bench scraper
A sharp lame scores clean ears; a steel bench scraper handles wet, sticky dough without tearing the gluten.
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High-protein bread flour
The math assumes ~12–14% protein. Real bread flour absorbs the hydration you calculate — all-purpose won't.
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Danish dough whisk
Mixes shaggy, high-hydration dough in seconds without the gluey mess of a spoon or your hands.
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🎧 Or learn the craft by ear

The numbers here are the what; a good baking book is the why. An Audible trial gets you any title free — Michael Pollan’s Cooked(the “Air” chapter is the best story ever told about why bread rises) is a perfect first listen.

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Gear guides — what actually matters