| Strong white flour (hard wheat) |
Made from hard common wheat, meaning higher protein that ‘plain’ flour. Typically this is around 11-12.5% protein in the UK. |
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| Very strong white flour |
Made from harder wheat, typically 13%+ in the UK. |
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A higher gluten content than softer wheats can result in tougher doughs. |
| Emmer |
Ancient grain made from hard durum wheat, ~12% protein. Often used for pasta, sold as 00 (low extraction) flour. |
Earthy flavour, creamy in texture. |
Delicate gluten, but higher protein than common wheat. |
| Einkorn |
Oldest ancient grain, softer member of the wheat family. ~11% protein. |
Grassy and nutty. |
Delicate gluten structure, sticky when hydrated and quick to ferment. |
| Spelt |
Ancient grain, heirloom of wheat, ~14% protein. Easy to digest and nutritional, more vitamins than other flours. |
Milky, honey flavours |
Not great for high hydrations and long rising times (acid breaks down the gluten quickly) |
| Kamut (Khorasan) |
A type of durum wheat, used by the Egyptians. ~15% protein. |
Buttery and sweet |
Very high in protein |
| Semolina |
The flour of modern, common durum wheat, very common in pasta and pizza |
Buttery and sweet |
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| Barley |
Barley is a grain that is high in fibre and low in protein - ~8%. |
Subtle earthy flavours, sweet when roasted |
Not great for bread on its own due to low protein, could be made into a porridge and added to a dough. |
| Rye |
Rye is a blue/gray grain that has a vegetable gum in it that mimics gluten, it is very high in fibre and contains around 8% protein. Often used in scandinavian areas for dense breads. |
Tangy and grassy |
Slick, sticky and able to bind water. |
| Buckwheat |
Buckwheat is neither a wheat nor grain, it is a pseudo-cereal, related to rhubarb and sorrel! It has high levels of starch and oil, protein of around 11% and no gluten. |
Nutty |
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| Beremeal |
And ancient kind of barley that is grown in Orkney. |
Earthy, nutty |
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