Markus Cisler

Starting Sourdough

This post is already over two years old. It may no longer be up to date. Opinions change. If you think someone or something is wrong feel free to contact me.

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.