Pick what you have, see what to substitute and how to adjust. Every flour compared.
| Flour | Protein % | Water Absorption | Flavor | Difficulty | Best for |
|---|---|---|---|---|---|
| Bread Flour | 12-13% | 70-80% | Neutral, mild | Easy | Classic sourdough, all recipes |
| All-Purpose Flour | 10-12% | 65-75% | Neutral | Easy | Beginner loaves, discard recipes |
| Whole Wheat Flour | 13-14% | 75-85% | Nutty, earthy | Medium | Whole wheat loaves, flavor enhancement |
| Dark Rye Flour | 8-9% | 85-100% | Intense, tangy | Experienced | Rye bread, starter feeding |
| Spelt Flour | 13-15% | 70-80% | Sweet, nutty | Medium | Artisan loaves, adding sweetness |
| Einkorn Flour | 14-16% | 60-70% | Buttery, rich | Experienced | Heritage grain loaves |
| Semolina Flour | 12-13% | 65-75% | Earthy, sweet | Medium | Italian-style breads, dusting |
| High-Extraction Flour | 12-14% | 75-85% | Complex, wheaty | Medium | Artisan loaves, added complexity |