What I LOVE about sourdough is that is the gift that literally keeps on giving… The type of flour you use affects the flavor and texture. If you are looking to make “classic” artisan sourdough you will want to use organic non-bleached high gluten white flour. If you want to make sandwich loaves, you will want to use whole wheat bread flour. And if you are looking to add extra flavor try: oat, rye, or barley flour.

So why do we use high gluten flour for sourdough? The more gluten and protein the flour has, the better the rise will be. Whole wheat makes the bread thick and dense. My ideal ratio for baking bread is 90% white flour and 10% whole wheat flour. The whole wheat adds just enough flavor and texture without causing the loaf to turn out dense.

A recent study was done comparing flours in bread. The bakers used a variety (local, store bought, and freshly milled). They baked three different loaves and compared them. Astonishly, they all looked the same. BUT the taste varied… The loaf that was made with freshly milled flour had a deeper flavor profile than the local and store bought flours.

Each baker needs to find their “ideal” ratio and the flour that best suits their needs. Depending on your climate, how ofter you bake, and what you bake— the ratio and feeding schedule can vary. My advice to you us to use the most local and high quality flour you can find. Be consistent with your feedings and keep trying. You can always learn and grow as a baker. Enjoy the journey.

Flours I Use and Recommend: