Hey there, sourdough lovers! If you’re ready to crack the code on the perfect flour for your starter, you’ve come to the right place. Today, we’re doing a deep dive into the topic of flour, in particular, what flour is best for a healthy sourdough starter. We will explore different flours, their benefits, downsides, and more!
What is Sourdough?
For most of your reading this, you already know what sourdough is, so feel free to skip to the next section. But for those true newbies, here is a brief overview. Sourdough is made from a simple mix of flour and water that sits a room temperature until it has cultured (fermented). These tiny microbes, floating around in the air and settling into your dough, are what gives sourdough its signature flavor and texture. They feast on the sugars in the flour, releasing carbon dioxide bubbles that create that airy, fluffy crumb we all know and love. In essence, it’s a fermented bread. Here is a tutorial on making a basic sourdough loaf!
Creating Your Sourdough Starter
Creating your own sourdough starter is like adopting a pet – it needs love, attention, and regular feedings. Here’s the brief lowdown on getting your starter started.
- Mix equal parts flour and tap water or filtered water (warm water is best) in a clean jar, put a loose cloth on top, and secure it with a rubber band
- Let it sit at room temperature, covered loosely.
- Feed your starter daily for the best results. Do this by discarding half and adding fresh flour and water at a 1:1:1 ratio.
- Watch for those bubbles and wait for the magic to happen! You’ll know it’s ready by performing a float test (drop a small amount into a jar of water, if it floats, it’s ready!)
A mature sourdough starter takes time, but it is well worth the wait.
See a more in-depth sourdough starter recipe here.
Whole Grain Flour vs. White Flour
If you’re anything like me, you might be curious about the differences between whole grain and white flour and how each is processed. I love to know exactly where my food comes from and how it’s made (with the follow-up question, “Can I make this myself?”). This section is dedicated to the basic differences between whole-grain and white flour, but note that flour blends are common where various wheat varieties are combined at specific ratios to get the texture and protein content desired.
Here’s a breakdown of the key differences between the two:
Processing
- Whole Grain Flour: Whole grain flour is made from grinding the entire grain kernel, including the bran, germ, and endosperm. This results in flour with a coarse texture and a slightly darker color due to the presence of the bran and germ.
- White Flour: White flour, on the other hand, is made from milling only the endosperm of the grain kernel. The bran and germ are removed during the milling process, resulting in a finer texture and a lighter color.
Nutritional Content
- Whole Grain Flour: Because whole grain flour retains the bran and germ, it is higher in fiber, vitamins, minerals, and phytonutrients compared to white flour. It contains nutrients such as fiber, B vitamins, iron, magnesium, and antioxidants, making it a more nutritious choice.
- White Flour: White flour is more refined and stripped of the bran and germ, resulting in a lower nutritional content. It lacks the fiber and many of the nutrients found in whole wheat flour. However, commercially, white flour is often enriched with certain nutrients, such as iron and B vitamins, to replace some of the lost nutrients during processing.
Flavor and Texture
- Whole Grain Flour: Whole grain flour has a nuttier flavor and a denser texture due to the presence of the bran and germ. Baked goods made with whole-grain flour tend to be heartier and have a more pronounced grain flavor.
- White Flour: White flour has a milder flavor and a lighter texture, resulting in baked goods with a softer crumb and a more delicate taste. It is often preferred for recipes where a lighter texture is desired, such as cakes, pastries, and some breads.
Baking Properties
- Whole Grain Flour: Due to its higher fiber and protein content, whole grain flour absorbs more liquid and requires more kneading to develop gluten. Baked goods made with whole-grain flour may have a denser texture and a shorter shelf life due to the presence of natural oils in the bran. And usually, when more oils are present, the shelf life is shorter.
- White Flour: White flour has a lower protein content and produces a lighter, more tender crumb in baked goods. It is often preferred for recipes where a softer texture and lighter color are desired, such as white bread, pastries, and cookies.
So, What Flour is Best for a Healthy Sourdough Starter?
Alright, let’s get down to business and explore the different types of flour that will give you the most active sourdough starter! Determining what flour to use for your sourdough starter will depend on several factors including your taste preferences, household temperature, gluten tolerance, and your starter’s personality (it’s a living organism, so sometimes they get sassy). I hope this article helps you select the right choice of flour for your needs. The short answer is that any of these flours can be fed to your sourdough starter. However, there are some properties about each that will help you decide which is best.
Type of Flour: What to Use for Sourdough Starter
Below are the most common flour options used in sourdough baking, along with their benefits and downsides to determine the best flour for your sourdough starter. This is not an exhaustive list.
Non-organic flours are not an ideal choice as grains are often sprayed with chemicals. Always opt for organic or if buying locally, check that the grains haven’t been sprayed.
Additionally, Hydration levels can vary when using different types of flour, so go with a pancake batter consistency, even if you have to add or reduce the amount of water.
Unbleached All-Purpose Flour
All-purpose flour is a type of white flour that undergoes a sifting process from milled wheat. It’s perfect for beginners and seasoned bakers. I often feed my starter with this and have no issues. Note that if your starter is used to feeding on a different type of flour, all-purpose might not be strong enough on its own when first introduced. My suggestion is to combine your previously used flour with all-purpose for a while and gradually use less and less of the other type of flour until you are using 100% all-purpose.
Benefits
All-purpose flour is a great option for the minimalist baker who wants an all-in-one solution. All-purpose flour can be used for just about anything, from cakes and cookies to bread and pizza dough. If you’re new to sourdough baking or want a flour that can do it all, all-purpose flour is your best bet. You’ll find all-purpose flour in practically every grocery store, making it easy to stock up on supplies. Additionally, All-purpose flour has a balance between protein and starch, providing adequate support for yeast activity and fermentation in sourdough starter and dough. While it may not have the high protein content of bread flour, it still delivers reliable results for most baking applications, including feeding your starter.
Downsides
While all-purpose flour contains enough gluten to support yeast activity and create structure in baked goods, it may produce a slightly less chewy texture compared to bread flour. If you’re aiming for an extra-tender crumb or a chewier crust in your sourdough bread, you may want to consider supplementing with bread flour or experimenting with other flour options. All-purpose flour is a jack-of-all-trades, but it doesn’t excel in any particular area. If you’re looking for specific flavor profiles or nutritional benefits, you may find that other flours, such as whole wheat or rye, offer a better fit for your needs.
If you want to dig a little deeper into all-purpose flour, here is a great article.
Unbleached Bread Flour
Bread flour is white flour with vital wheat gluten added to it to give it a higher protein content. This is what I started with and it creates a fantastic, lofty loaf. Strong white bread flour is the best option for the complete beginner who is making sourdough for the first time. You can feed your starter with this, though you may not see the same fermented enthusiasm that rye flour gives you.
Benefits
Bread flour is known for its high protein content, typically ranging from 12% to 14%. This higher protein level translates to a stronger gluten network in your dough, resulting in better rise and structure. If you want bread with a chewy crust and an open, airy crumb, bread flour is the way to go. It’s perfect for artisan-style loaves, pizza dough, and other breads where texture matters.
Downsides
While bread flour excels in bread baking, it may not be the best choice for other types of baked goods, such as cakes or pastries. Its high protein content can result in a tough, dense texture in delicate baked goods, so it’s important to use bread flour where it’s most appropriate. While bread flour is widely available in many grocery stores and specialty markets, it may not be as ubiquitous as all-purpose flour. If you’re having trouble finding bread flour in your area, you may need to explore alternative sources or consider purchasing online, like this one.
Rye Flour
Rye flour will be your best friend when your starter is sluggish. I left my starter on the counter, unfed, for a week or two last summer. It smelled like vinegar and alcohol and would NOT come back to life as I fed it my usual bread and all-purpose flour. I started using rye to revive it and it did the trick. You can combine various flours to give your starter a boost if you don’t want to feed it all rye. The one thing I noticed after this is that my starter only wanted rye for a while. So I had to do a weaning-off period where I gradually reintroduced all-purpose flour to the starter.
Benefits
Rye flour has a rich and complex flavor profile with a distinct earthiness and nuttiness. One of rye flour’s features is its ability to retain moisture during baking. If you struggle with dry or stale bread, incorporating rye flour into your sourdough recipes can help keep your loaves fresh and delicious. Rye flour is an excellent choice for feeding your sourdough starter, thanks to its natural enzymes that promote fermentation. It kickstarts the activity of wild yeast and bacteria, leading to a more active and vigorous starter. If you’re looking to supercharge your sourdough starter and speed up the fermentation process, rye flour is the way to go.
Downsides
Rye flour contains less gluten than wheat flour, which can pose challenges in bread baking. Its lower gluten content results in a denser, more compact crumb, especially when used in large quantities. If you’re aiming for an open, airy texture in your bread, you may need to supplement rye flour with another gluten-rich flour. Its sticky, tacky texture can be challenging to handle, especially for novice bakers. It may take some trial and error to find the right balance of rye flour in your sourdough recipes.
Whole Wheat Flour
Whole wheat flour is another substantial option for getting your sourdough starter going. You can feed your starter 100% whole wheat or in combination with other flour.
Benefits
Whole wheat flour is packed with nutrients, including fiber, vitamins, and minerals, that are stripped away in refined flour. By using whole wheat flour in your sourdough bread, you’re boosting its nutritional profile and making it a healthier option for you and your family. The bran and germ present in whole wheat flour add texture and structure to sourdough bread, resulting in a denser crumb and a more rustic appearance. If you prefer a heartier loaf with a chewy texture, whole wheat flour is the way to go.
Downsides
The bran present in whole wheat flour can interfere with gluten development, leading to a denser, heavier loaf if not properly balanced with other flours. It absorbs moisture and inhibits gluten formation, which can result in a tighter crumb and less rise in your bread. Whole wheat flour behaves differently than refined flour in the dough, requiring adjustments to your sourdough recipes and baking techniques. You may need to increase hydration, extend fermentation times, or incorporate vital wheat gluten to achieve the desired texture and rise in your bread.
Gluten-Free Flour
Yes, you can still join the sourdough party with gluten-free alternatives like rice flour, buckwheat flour, and other gluten-free grains. Here are a couple of resources for all of your gluten-free baking needs.
Benefits
Gluten-free flour opens the door to sourdough baking for individuals with gluten sensitivities, wheat allergies, or celiac disease. By using gluten-free flour in your sourdough recipes, you can enjoy the taste and texture of sourdough bread without the risk of adverse reactions. Gluten-free flour encompasses a wide range of grains and starches, including rice, corn, quinoa, amaranth, buckwheat, and more.
Downsides
Gluten is a protein found in wheat, barley, and rye that provides structure and elasticity to bread dough. Without gluten, bread made with gluten-free flour may lack the chewy texture and rise characteristic of traditional sourdough bread. Achieving a light and airy crumb in gluten-free sourdough bread can be challenging and may require additional ingredients or techniques. Gluten-free flours often have different textures and moisture-absorbing properties compared to wheat flour. Bread made with gluten-free flour may be denser or more prone to crumbling than traditional sourdough bread. It may take some experimentation to find the right combination of gluten-free flour and additives to achieve the desired texture and structure in your bread.
Freshly Milled Whole Grains
And then there is the ultimate homesteader’s bread quest, freshly milled grains! Here is a great resource for freshly milled baking:
Benefits
Freshly milled grains are on a whole other level when it comes to flavor. Each grain variety has its own unique taste profile, from the nuttiness of spelt to the sweetness of einkorn or the traditional flavor of hard wheat. When you grind your own grains, you retain all the nutrients present in the whole kernel. That means you’re getting maximum vitamins, minerals, and fiber in every loaf of bread. Plus, freshly milled flour is free from preservatives and additives commonly found in commercial flours. Store-bought flour can sit on the shelf for months, losing its flavor and nutritional value over time. But when you mill your own grains, you’re getting flour that’s as fresh as it gets. Experiment with different grain combinations, grind sizes, and milling techniques to create custom flour blends tailored to your taste preferences.
Downsides
Let’s be real – milling your own grains requires some upfront investment in equipment. You’ll need a grain mill or grinder capable of producing fine flour, which can range from manual hand mills to electric stone mills. You’ll need to set aside time for milling and factor in the additional steps in your baking process. However, many bakers find the process to be therapeutic and rewarding, adding an extra layer of satisfaction to their bread-making journey. Freshly milled flour has a shorter shelf life compared to store-bought flour, as it’s more prone to oxidation and rancidity. To preserve freshness, only mill the amount of flour that you need and store the whole grains in airtight containers in a cool dark place. Freshly milled flour is a whole new ballgame when it comes to sourdough and will take an adjustment period to get the perfect loaf.
Where Should I Buy High-Quality Flour?
If you’re buying from the store, King Arthur flour is a popular choice and a good option. However, I think that buying directly from the farm is best. Janies Mill is the flour I use. They grow their own crops and mill on-site. They sell locally to my area so I can avoid packaging costs, but they also sell and ship online! Buying local and as close to home is ideal.
Ready to Get Started?
Here is my in-depth tutorial on how to make a sourdough starter from scratch. You can also purchase a dehydrated starter online. Here is my basic sourdough recipe.
If you have any questions that I didn’t answer, please feel free to ask in the comments. Happy baking!
Such a great and in-depth post about flour. Thank you for the information!