I would like to use Joshua's feeding schedule guide. The guide asks for stoneground rye flour and unbleached all purpose flour and I wondered which types of German flour I could use instead. For posterity here are my findings:
- All flours in Germany are unbleached, so that’s out of question.
- The type of German flour that comes close to the stoneground rye flour he is using for his starters seems to be Roggenmehl Typ 1150.
- American all purpose flour is closest to the German Weizenmehl Typ 550.