German flours

In the U.S., I know of cake flour, all purpose flour, baking flour, and whole wheat flour.

The more protein in the flour, the more glutin you get. The more glutin you have, the chewier the finished product is. Cake flour has less; bread flour has more. Whole wheat, by virture of of the husk that's included in the flour, requires more liquid. German flours work differently in that they are gauged by their mineral content, not their protein content. But some ideas translate.

Vollkorn, for example, is whole grain. Weizenmehl is simply "wheat flour," though it's effectively "all-purpose flour."

Dinkelmehl is considered "spelt flour," though I'm not sure exactly how to use it. From what I understand, it's like whole wheat flour, but isn't quite as dry as what we have in the U.S.