Rolle Mühle German Flours

About Rolle Mühle flours

Rolle Mühle flours bring German milling clarity to your baking, with well-defined Type-numbered wheat and rye flours chosen for flavour, fermentation and reliable dough handling. If you are new to Type numbers, see our glossary entry for German Flour Classification.

We list the flour Type where relevant and give a practical steer on what it is best for. Use Type as your starting point then fine-tune hydration and mixing based on dough feel, especially when moving to higher Type flours which often absorb more water.

Rolle Mühle Flours - FAQs

What do German flour Type numbers mean?

German Type numbers are based on ash (mineral) content. Lower Types are whiter and more refined, higher Types contain more of the grain which usually means deeper flavour, darker colour and higher water absorption. See German Flour Classification for a quick explainer.

Does Type tell me how strong the flour is?

Not directly. Type is about mineral content and refinement level, not protein strength. Use Type to predict colour and absorption then check the product page for intended use and any available protein information.

Will I need to change hydration when switching between Types?

Often, yes. Higher Type flours commonly take a little more water. Adjust gradually and let the dough rest before deciding you need more water, as hydration can take time to fully absorb.

Are Rolle Mühle flours suitable for sourdough and long fermentation?

Yes. Clear flour definitions and consistent milling can make fermentation easier to predict. Start with your usual timings then fine-tune based on dough temperature, strength and how your starter behaves.

Which Type should I choose for everyday baking?

As a rule of thumb, lower Type wheat flours suit lighter breads and enriched doughs, while mid to higher Types lean towards fuller flavour and a slightly more robust crumb. If you are unsure, pick the flour recommended on the product page for your style of baking and adjust from there.

How should I store flour at home?

Store flour cool and dry in a well sealed container. If you buy larger bags, decant into airtight tubs and rotate stock. Higher extraction flours can be more aromatic and may be best used sooner once opened.