When making sourdough starters and loaves of bread, using high-protein flours with strong gluten development is ideal. The two most commonly used flours for sourdough are:
Bread Flour: Bread flour is a high-protein flour, usually around 12-14% protein content. The higher protein content helps develop a strong gluten network, which is essential for structure and elasticity in sourdough bread. It results in a chewy, well-textured loaf with a good rise.
Whole Wheat Flour: Whole wheat flour contains the entire wheat kernel, including the bran and germ, making it more nutritious than all-purpose flour. It has a protein content slightly lower than bread flour but is still suitable for sourdough starters and loaves. Whole wheat flour adds a nutty flavor and a denser texture to the bread.
In many sourdough recipes, a combination of both bread flour and whole wheat flour is used to achieve a balanced texture and flavor profile. Some bakers also experiment with other types of flours, such as rye flour or spelt flour, to add variety to their sourdough creations.
Here are some common flours used in sourdough baking, along with their approximate protein content:
- Bread Flour: 12-14% protein
- Whole Wheat Flour: 11-14% protein
- All-Purpose Flour: 9-12% protein (can be used, but may yield a slightly less chewy loaf)
- Rye Flour: 7-9% protein (usually used in combination with other flours)
- Spelt Flour: 11-15% protein (similar to whole wheat flour)
Ultimately, the choice of flour depends on personal preference and the desired characteristics of the sourdough bread. Experienced sourdough bakers often experiment with different flour combinations to achieve the flavor and texture they prefer.