Vetemjöl Special
Saltå Kvarn
KRAV-organic sifted strong wheat, ~12% protein, cold stone-milled with no ascorbic acid (only wheat + malted barley flour) — so it relies on the dough's own maturation for strength. Works well for sourdough and airier breads at 60-68% hydration. Without an added oxidiser the gluten is a touch less bouncy than treated supermarket flour, so give it folds and adequate proof. A clean-label choice.
Optimal hydration: 60% – 68%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 4-14 hoursat 22°C
TestedRoom temp (~22°C): 4-14h bulk, best around 8h. Comfortable everyday window; avoid over-proofing. Hydration 60-68%.
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Saltå Kvarn Vetemjöl Special is 12% protein and a recommended hydration range of 60–68%. KRAV-organic sifted strong wheat, ~12% protein, cold stone-milled with no ascorbic acid (only wheat + malted barley flour) — so it relies on the dough's own maturation for strength. Works well for sourdough and airier breads at 60-68% hydration. Without an added oxidiser the gluten is a touch less bouncy than treated supermarket flour, so give it folds and adequate proof. A clean-label choice. It ferments best over 4–14 hours at room temp (22°C). Room temp (~22°C): 4-14h bulk, best around 8h. Comfortable everyday window; avoid over-proofing. Hydration 60-68%.
swedish, organic, krav, strong, stone-milled, additive-free, sourdough, bread, all-purpose