Roggen Type 997 vs 1150 – Which Rye Flour for Sourdough?

Direct comparison of German rye flours Typ 997 and Typ 1150 for sourdough: differences, hydration, common mistakes and practical substitution guidance.

Quick Answer

Which should I use?

Use Typ 997 for lighter, finer rye breads or when you want a milder flavor and lower hydration. Use Typ 1150 for traditional, full-flavored sourdough rye and for easier gas retention in mixed breads. Typ 1150 is generally more forgiving for beginners working toward a stable rye structure [1][4][8].

💡 If uncertain: start with Typ 1150 for mixed or 100% rye loaves; reduce water when moving from 997 to 1150 by ~5–10% if you don’t adjust fermentation, or increase hydration when substituting 1150 for 997 by 5–10% to keep crumb open [1][2][3].

Comparison Table

Property Option A Option B Significance
Particle / Milling Typ 997 — finer Typ 1150 — coarser Finer 997 yields lighter crumb; coarser 1150 contributes texture and flavor depth [1][5].
Ash / mineral content Lower (lighter color) Higher (darker color) Higher ash in 1150 = more bran/minerals = deeper flavor and higher water binding [4][7].
Water absorption Approx. 70–80% (lower bound) Approx. 80–100% (higher bound) 1150 contains more pentosans and binds more water — expect to increase hydration with 1150 for similar dough feel [4][7][6].
Flavor Mild, light rye Full, tangy, cereal-forward 1150 produces the classic sour rye taste; 997 is subtler and suits rolls or lighter loaves [1][3].
Fermentation behavior Less enzymatic activity; can under-ferment Higher enzymatic activity; stronger acid development 1150 benefits from longer bulk or cooler retards to develop flavor without excessive acidity; 997 can overproof if hydration or timing are wrong [1][2][8].
Best use cases Light rye breads, rolls, starters Rustic sourdough rye, mixed rye-wheat loaves

When to Use Which?

Beginner making first rye loaf Typ 1150

More forgiving structure and stronger flavor development helps mask small timing mistakes [1][3][8].

Light rye rolls or delicate crumb Typ 997

Cleaner, lighter crumb and milder flavor; reduce hydration to avoid a soggy dough [2][5].

Traditional mixed rye-wheat sourdough Typ 1150

Better water uptake and pentosan content improves extensibility and oven spring in blends [4][7].

100% rye (heavy loaf) Either, leaning 1150

1150 gives fuller flavor and a more stable, moist crumb; 997 makes a milder loaf but requires careful hydration and fermentation control [1][6].

High-hydration experimental loaves Typ 1150

Handles very high hydrations (80–100%+) because of pentosan-driven water binding — autolyse longer to hydrate fully [5][7].

Can I Mix Both?

Can I mix both?

Yes. Combining Typ 997 and 1150 lets you tune flavor, hydration and crumb. Many bakers blend flours to get the texture of 997 with the flavor and water tolerance of 1150 [1][3][5].

50% Typ 997 + 50% Typ 1150
→ Balanced flavor and medium hydration requirement; an easy way to transition between types.
30% Typ 997 + 70% Typ 1150
→ Richer rye character with good gas retention; increase hydration modestly and allow longer autolyse [5][7].
20% Typ 997 + 80% Typ 1150 + 0–30% whole rye
→ Very rustic, deeply flavored loaf — expect longer fermentation and higher water uptake [3][6].

Converting Recipes

A → B

Flour: Replace Typ 997 with Typ 1150 1:1 by weight

Water: Increase hydration by 5–10% (start lower and judge dough feel)

→ Darker, more flavorful, more moisture-retentive crumb; watch fermentation time and acidity [1][4][7].

B → A

Flour: Replace Typ 1150 with Typ 997 1:1 by weight

Water: Reduce hydration by 5–10% to avoid overly slack dough

→ Lighter color and flavor; shorter bulk fermentation often sufficient [2][5].

💡 Weigh all ingredients on a [kitchen scale](https://amzn.to/4pUMVHi) and add water gradually — for sticky rye doughs use a [dough scraper](https://amzn.to/3LR1f5E) and shape in a floured [banneton proofing basket](https://amzn.to/4sNHBYO). For baking, preheat a [Dutch oven or cast iron pot](https://amzn.to/4sVhKhN) for best crust development. When trying a substitution for the first time, lower hydration and lengthen autolyse 30–60 minutes to let pentosans hydrate fully [2][5][7].

Sources

  1. [1]
    Reddit / r/germany – Roggenmehl Typ 997 vs. Typ 1150: Unterschiede und Einsatz im Sauerteigbacken (de) – Link
  2. [2]
    Chefkoch Forum – Für Sauerteig auch Roggenmehl Typ 997??? (de) – Link
  3. [3]
    Brotbackforum / Die Hobbybäckerei – Roggenmehl Typ 997 • Brotbackforum - Die Hobbybäckerei (de) – Link
  4. [4]
    T-Online – Das bedeuten die Zahlen: Welcher Roggenmehl-Typ wird wofür verwendet? (de) – Link
  5. [5]
    Brotbackforum (english thread) – German Rye Flour Types Explained: Type 997 vs 1150 for Sourdough (en) – Link
  6. [6]
    Challenger Breadware – German Sourdough Bread Recipe (With Rye) (en) – Link
  7. [7]
    Agrarzone – Rye Flour Types in Sourdough: 997 vs 1150 Comparison (en) – Link
  8. [8]
    Plötzblog / Reddit summary – Plötzblog: Roggenmehltypen im Sauerteig – 997 oder 1150? (de) – Link