Artisan Baker Register

Heritage Flour & Ancient Grain Specifications

A technical directory of unhybridized heritage wheat, ancient spelt, rye, and high-extraction flours categorized by enzymatic activity, gluten resilience, and water absorption capacity.

Ancient Grain Flour13.2%

Stoneground Organic Spelt (Dinkel)

Gluten Network: Fragile & Highly Extensible

Hydration Threshold: 65% - 70%

Fermentation Rate: Very Rapid (High enzymatic activity)

Baker's Note: Requires gentle coil folds instead of aggressive stretch-and-folds to preserve delicate gluten chains.

High-Strength Roller Milled14.5%

Italian Tipo 1 / Manitoba W380

Gluten Network: Tenacious & High Elasticity

Hydration Threshold: 78% - 85%

Fermentation Rate: Moderate & Steady

Baker's Note: The ultimate flour for open-crumb sourdough; tolerates 24-hour cold retardation without structural collapse.

Heritage Rye11.8%

Whole Dark Rye (Roggen)

Gluten Network: Zero Glutenin (Pentosans Rich)

Hydration Threshold: 80% - 90%

Fermentation Rate: Extremely Fast

Baker's Note: Packed with amylase enzymes; a 10% addition accelerates wild starter vigor and imparts a deep caramelized crust.

Artisan Baker Reference

Master the Fermentation Schedule & Dough Strength for Ancient Grains

Read Master Open-Crumb Guide →