Ingredients
Best Flour for Sourdough: What Should You Use?
Lesson 1 of 10
Flour shapes almost everything about sourdough: strength, fermentation speed, flavour, hydration and crumb.
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Ingredients
Understand flour, water, salt and the small ingredient choices that shape every sourdough loaf.
Ingredients
White vs Wholemeal Flour for Sourdough
Lesson 2 of 10
White and wholemeal flour can both make excellent sourdough, but they create very different doughs.
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Ingredients
Rye Flour for Sourdough: When and How to Use It
Lesson 3 of 10
Rye adds deep flavour and fermentation activity, but it does not behave like wheat flour.
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Ingredients
Is Organic Flour Better for Sourdough?
Lesson 4 of 10
Organic flour can be excellent, but the organic label alone does not tell you how the dough will behave.
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Ingredients
Protein Levels in Bread Flour Explained
Lesson 5 of 10
Protein percentage is useful—but it is only one clue to how flour will behave.
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Ingredients
Does Water Quality Matter for Sourdough?
Lesson 6 of 10
Most drinkable tap water works perfectly well for sourdough—but water can matter when fermentation is unusually sluggish.
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Ingredients
What Salt Should You Use for Sourdough Bread?
Lesson 7 of 10
Salt does far more than add flavour. It affects gluten, fermentation speed and the structure of the finished loaf.
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Ingredients
Sourdough Hydration Explained: A Beginner’s Guide
Lesson 8 of 10
Hydration sounds technical, but it is simply the amount of water compared with flour.
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Ingredients
Can You Use Plain Flour for Sourdough?
Lesson 9 of 10
Yes, you can make sourdough with plain flour—but the dough may need less water and gentler expectations.
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Ingredients
Can You Change the Flour You Use in Sourdough?
Lesson 10 of 10
You can change flour at any time, but the dough may change more than you expect.
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Ingredients
A Guide to Organic Flours in Sourdough Bread Making
Many people wonder how the types of flours affect the flavour and form of sourdough bread. In this exploration, we delve into the diverse world of organic flours,…
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