Wheat Flour Type 550 vs 812 – which to choose for sourdough?

Compare German wheat flours Type 550 and 812: differences in extraction, protein, hydration, and best uses for sourdough baking.

Quick Answer

Which should I use?

Type 550 is a classic, all-purpose strong white wheat flour for open-crumb sourdough and everyday breads. Type 812 sits between white and wholemeal: it yields more flavor, a slightly denser crumb, and tolerates higher hydration — good when you want more character without full wholegrain handling.

💡 Use 550 for lighter, more extensible doughs; choose 812 when you want more flavor, fiber and slightly higher water absorption.

Comparison Table

Property Option A Option B Significance
Extraction / refinement Type 550 — higher refinement (white wheat) Type 812 — semi-whole, more bran and germ 812 includes more inner bran layers; darker color and more nutrients
Protein (typical) 10.5–12.5% 11–13% (often slightly higher) Both workable for sourdough; 812 can give slightly stronger flavors and absorb more water
Color Pale white Creamy to light brown Visual cue of extraction level
Flavor Neutral, wheaty More pronounced, nutty 812 adds complexity without full wholegrain intensity
Water absorption Standard (base hydration) Higher — add ~2–5% more water 812 needs more water because of added bran/germ
Texture/crumb Open, extensible crumb Slightly tighter crumb but still airy at good hydration 812 benefits from stronger development or autolyse
Availability Widespread (supermarkets/bakeries) Good in Europe; less common in some markets Swap with regional equivalents if needed
Typical uses Basic sourdough, sandwich loaves, baguettes Country loaves, mixed breads, flavored boules

When to Use Which?

Everyday sourdough with open crumb Type 550

Lower bran content yields extensible dough and reliable oven spring

Loaves with extra flavor but not full wholegrain Type 812

Adds nutty flavor and nutrition while remaining manageable

High-hydration breads (75%+) Start with Type 550 or a 50/50 mix

550 gives extensibility; if using 812, increase autolyse and hydration [1][2]

Wholemeal-like character without dense crumb Type 812

Semi-whole extraction provides character but keeps structure

First time experimenting with semi-whole Blend 20–40% 812 with 550

Progressive approach reduces handling issues and helps predict hydration changes [1]

Can I Mix Both?

Can I mix both?

Yes. Mixing lets you tune flavor, hydration and crumb. Use a [kitchen scale](https://amzn.to/4pUMVHi) for precise percentages and a [dough scraper](https://amzn.to/3LR1f5E) to handle tackier doughs during folds.

80% 550 + 20% 812
→ Small flavor increase; minimal change in handling
60% 550 + 40% 812
→ Noticeable nuttiness and slightly higher water need; improve dough development with longer autolyse
50% 550 + 50% 812
→ Rustic crumb and flavor; expect ~3–5% more water and firmer folding stages

Converting Recipes (hydration tips)

A → B

Flour: Replace 1:1 (550 → 812)

Water: Increase water by 2–5% and extend autolyse by 15–30 minutes

→ Darker color, more flavor, slightly denser but still open if developed properly [1][2]

B → A

Flour: Replace 1:1 (812 → 550)

Water: Reduce water by 2–5% if you want identical handling

→ Lighter crumb and cleaner fermentation profile

💡 When adjusting, weigh using a [digital kitchen scale](https://amzn.to/4pUMVHi) and proof in a [banneton proofing basket](https://amzn.to/4sNHBYO) for structure; always test a single loaf before scaling changes [1].

Sources

  1. [1]
    The Perfect Loaf – The Perfect Loaf – Link
  2. [2]
    Plötzblog – Plötzblog – Link