Vollkorn oder Auszugsmehl, wo ist hier dert Unterschied? - Brotbacken ist keine Raketenwissenschaft

Part 2 of the series "Baking Bread Isn't Rocket Science." Here, nutritionist and bread expert Andreas Sommers once again demonstrates in a practical way how easy it is to bake a delicious sourdough loaf. But should you use whole-wheat flour or type 550 flour? Why types 405, 550, 630, 995, 1050, 1150, 1370? What does that even mean? Sommers explains it straightforwardly and shows in a practical way how it affects sourdough bread baking. He uses very simple, supermarket-standard wheat flours. On the one hand, a whole-wheat bread, and on the other, a light wheat bread made with refined flour. Naturally, only with a vital sourdough starter. This makes it easy for the aspiring bread baker to decide for themselves how much whole-wheat flour to use, or to use a light and fluffy flour instead. Recipe: 150 g vital sourdough starter (any grain) 500 g type 550 wheat flour/whole wheat flour 10 g salt Water, enough to form a dough that's easy to knead (in this case, about 180 ml) Knead all ingredients thoroughly and let it rise in a bowl (or in a proving basket, a baking pan, etc.) for up to 24 hours. Place the loaf on a baking sheet and place it in a cold oven. Set the oven to 200°C (top/bottom heat) and bake the bread for about 45 minutes. For a stronger crust, occasionally spray water into the oven with a flower sprayer. After baking, let it cool completely and enjoy!