"Does it matter what type of flour I use in my sourdough bread?" - a question asked by many new sourdough bakers. And a question I get asked often...
Properties of flour:
Before we can talk about which flour is best to use in sourdough, you need to understand all the different properties of flour.
Flour is formed by grinding grain into a fine powder. Typically when you hear the word "flour" it's referring to wheat flour. But flour can also be made from rice, nuts, or other grains like barley. But remember, all these different types of flour have wildly different properties.
For the sake of time...today I want to talk about the 2 main flours we hear discussed most when it comes to sourdough bread: ALL-PURPOSE and BREAD FLOUR.
What is all-purpose flour?
All purpose flour is exactly as its name suggests: a medium protein flour that is made from wheat grains. The dry wheat grains are milled and sifted very finely until the white powdery substance remains without any coarse matter.
While you can use all-purpose flour for sourdough, it has a lower protein content than other flours, so you won't always get the same result as bread flour.
What is bread flour?
Bread flour (or baker's flour) is a high protein, white flour that is milled specifically for baking bread and sourdough. It's really important to look at the nutrition facts of the bread flour you are looking at to ensure that it has a higher protein content -most brands of bread flour will have a protein content higher than 12%. Something between 12 - 14% is perfect.
You'll get the best results for your sourdough bread from using bread flour. The most popular bread flour in the US is King Arthur Bread Flour - this is the kind I've been using since becoming a sourdough baker.
Which flour to use for Sourdough?
Bread flour is the logical choice for sourdough bread. Its higher protein content means that it will give you the best results.
White bread flour will ensure that your dough easily develops a strong gluten network. It will be easy to fold and shape and give you the best oven rise because of this.
That being said, you can still use other flours, but your bread may not rise as well, and your starter may be more challenging to feed.
Happy Autumn y'all - I don't know about you, but this is my absolute FAVORITE time of the year! And to celebrate, I'm hosting a Sourdough Pumpkin Class - class will be held in-person at my house in Palm Beach Gardens, Fl. Click the photo below to register. There are only 3 spots left so sign up fast!
Comments