06/12/2025
A frequently asked question... which flour should I use?
Dear beginners, when it comes to sourdough, your flour choice can change everything, from how easy your dough is to handle, to the flavor, to the texture of your loaf.
Let’s break it down in plain, simple terms.
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1. Bread Flour
This is the safe choice.
It has more protein (gluten) than all-purpose flour, so your dough holds its shape better and gets a nice rise. If you’re new to sourdough, bread flour will be the easiest to work with.
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2. All-Purpose Flour
It works, but has slightly less protein.
You can still make great sourdough with it, but your dough might be a little softer and harder to shape. Many bakers mix all-purpose with bread flour to get a balance between easy handling and a softer crumb.
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3. Whole Wheat Flour
This adds flavor, nutrition, and color, but also makes dough trickier.
Whole wheat soaks up more water and ferments faster, so your dough can feel drier and proof quicker. Most people mix it with white bread flour instead of going 100% whole wheat, especially at first.
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4. Rye Flour
Rye is amazing for boosting fermentation speed and adding deep flavor.
But it has very little gluten, so it’s usually used in small amounts (10–30% of the total flour). A little rye in your starter can also make it stronger and more active.
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Quick Tips:
— If you’re just starting: Use bread flour until you feel confident.
— If you want more flavor: Mix in 10–30% whole wheat or rye.
— Avoid jumping into 100% whole wheat or rye until you’ve got the basics down, they behave very differently.
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Bottom line...
Your flour is the foundation of your sourdough.
The stronger the gluten, the easier the dough is to shape and the more it will rise.
The more whole grain, the richer the flavor, but also the more attention the dough will need.
End of post.
As always, I hope this helps someone.
