Quick Answer
Which should I use?
Use Vollkorn (whole grain) when you want maximum flavor, nutrients and a denser crumb; use Auszugsmehl (extracted flour) when you need lighter texture, more predictable fermentation and stronger gluten behavior. For most sourdough bakers a mix gives best balance. [1] [2] [1]
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate measurements when adjusting hydration between whole and extracted flours
Large Mixing Bowl (LIANYU)
Roomy bowl makes high-hydration whole grain doughs easier to handle
Dough Scraper/Bench Knife (OXO)
Helps manage sticky, high-fiber dough during folding and shaping
Banneton Proofing Basket (DOYOLLA)
Supports shape for denser whole-grain loaves during final proof
As an Amazon Associate we earn from qualifying purchases. Links are affiliate links.
Comparison Table
| Property | Option A | Option B | Significance |
|---|---|---|---|
| Definition | Vollkorn: all grain components (endosperm + bran + germ) | Auszugsmehl: part of the endosperm after extraction | Whole grain contains more micronutrients and fiber |
| Extraction rate | 100% (no extraction) | Typically 60–85% depending on type | Extraction determines how much bran/germ remain |
| Nutrients & flavor | High minerals, oils, intense flavor | Lower minerals and oils, milder taste | Vollkorn gives deeper flavor and faster enzymatic activity[2] |
| Enzyme activity (amylase, phytase) | Higher (more substrate from bran/germ) | Lower | Affects fermentation speed and dough sugar availability[1] [2] |
| Water absorption | Higher — expect +5–15% hydration | Lower — more predictable | Vollkorn needs more water and longer rest to hydrate bran |
| Gluten behavior | Weaker perceived gluten, more cutting of gluten network by bran | Stronger, more extensible dough | Auszugsmehl gives better rise in high-percentage wheat loaves[1] |
| Shelf life | Shorter (oils in germ can go rancid) | Longer | Store Vollkorn cool and use faster |
| Typical use | Rustic loaves, hearty breads, whole-grain recipes | White loaves, mixed doughs, high hydration artisan breads |
When to Use Which?
Lighter crumb, predictable fermentation and structure
Maximum minerals, fiber and aroma; requires longer hydration and stronger sour flavor control[2]
Better gluten strength and gas retention
Use techniques for whole grains: longer autolyse, step feeding, and higher hydration[1] [2]
More predictable activity; whole-grain can accelerate and acidify starter quickly[1]
Lower oil content means less risk of off-flavors during long cold fermentation
Can I Mix Both?
Can I mix both?
Yes — mixing is the most practical approach for home bakers: you combine the nutrition and flavor of Vollkorn with the handling benefits of Auszugsmehl. Start by replacing 10–40% of the flour with Vollkorn and adjust hydration. Use a [kitchen scale](https://amzn.to/4pUMVHi) for accuracy when experimenting.[1] [2] [1] [2]
Converting Recipes
A → B
Flour: Replace Auszugsmehl amount with Vollkorn 1:1 by weight
Water: Increase total hydration by 5–15% depending on percentage of Vollkorn
→ Darker, denser crumb with more flavor and shorter shelf stability[1] [2]
B → A
Flour: Replace Vollkorn with Auszugsmehl 1:1
Water: Reduce hydration by 3–8% to keep similar dough feel
→ Lighter crumb, milder flavor and easier shaping
💡 When changing flour type: use a [digital kitchen scale](https://amzn.to/4pUMVHi), do a short test loaf (50–60% recipe size) and note hydration adjustments. Allow a longer autolyse for Vollkorn (30–90 minutes) to fully hydrate bran and reduce tearing during shaping.[1] [2] [1]