Starting Sourdough

Jan-Erik and "The Ultimate Sourdough Starter Guide" made me want to start... a sourdough starter.

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.