Hello Mark,
Thank you for your comment and your very helpful remarks. We do not have much experience with North American flours, but more detail would be a good update you are right. We also do not know much about which heritage grains are popular in the US. Here it is Einkorn, Emmer, Tritordeum (a combination of durum wheat and wild barley) and wild rye a.o.
Plus there’s the ‘pseudo grains’ like amaranth, quinoa and buckwheat that are very popular.
We will look into it 🙂

Enjoy your baking

I also found your ‘Dutch’ flour glossary incredibly helpful. As someone relatively new to baking, it’s great to have a resource that demystifies terms like “Patentbloem” and “Zeeuwse bloem.” Knowing the nuances between these flours can really elevate one’s baking game.

That being said, I did notice a slight lean towards European flour types. While the information provided on them is excellent, perhaps a bit more detail on North American flours (beyond just ‘all-purpose’ and ‘high-gluten’) could make this guide even more universally useful. For instance, mentioning the different types of all-purpose flour available (bleached vs. unbleached) and their impact on baking could be a valuable addition. Perhaps even a brief discussion on the growing popularity of heritage grains and flours in the US?

Overall, though, this is an outstanding resource. Thanks for sharing your expertise and helping us all better understand the crucial role flour plays in the art of baking!

Hello Ruth,
Can you tell us what type of noodles you are making? Just to help you better. We presume you are looking for flour make from wheat?

Greetings,
Marieke

Hello Natalia,
So glad to discovered De Zandhaas too. And great our flour type page can help you find your way. Maybe some of our recipes can inspire you too to bake bread, even without using a bread mix.

Greetings and happy baking,
Marieke

Glad you find it useful Maria! 🙂

Glad it can be of use to you and hopefully your baking results Magdalena.

Helemaal bedankt voor jouw fantastische advies.

The schedule is constructed so that people can choose the flour closest to what they need for a certain baking project, without having the ‘luxury’ in Holland to choose from the wide range of flour maybe available elsewhere. So it is suggested as a substitute.