What Type of Flour Should You Use for Sourdough Bread?
Choosing the right flour is part science, part art — and all about flavor.
The beauty of sourdough baking lies in its versatility — and flour is where much of that creativity begins. Different flours can completely transform your bread’s flavor, texture, and rise.
So, which one should you use? The answer really comes down to personal preference. Each type brings its own character to the dough — from the hearty depth of whole grains to the soft chew of classic white flour.
Let’s explore the most common flours used in sourdough baking and how each one shapes your loaf.
1. All-Purpose Flour
Characteristics: Versatile and widely available.
Result: Produces a balanced loaf with a soft crumb and mild flavor. Great for beginners.
2. Bread Flour
Characteristics: Higher protein content (11–13%), leading to stronger gluten development.
Result: Yields a higher rise and chewier texture — perfect for a classic, bakery-style loaf.
3. Whole Wheat Flour
Characteristics: Contains the bran and germ, offering more nutrients and fiber.
Result: Adds a nutty, hearty flavor and boosts nutrition — great for rustic loaves.
4. Whole Rye Flour
Characteristics: Dense and mineral-rich with a darker hue.
Result: Adds distinct earthy flavor and helps feed your sourdough starter for better fermentation activity.
5. Spelt Flour
Characteristics: Ancient grain with a nutty, slightly sweet taste.
Result: Adds complexity and flavor; often easier to digest than modern wheat for some bakers.
6. Einkorn Flour
Characteristics: Ancient grain with a gentler gluten structure.
Result: Mild, nutty, and buttery — ideal for adding depth to your loaf while keeping it light.
7. Kamut Flour
Characteristics: Golden-hued ancient wheat with a smooth, buttery flavor.
Result: Adds a soft sweetness and rich flavor — excellent for blending into traditional doughs.
8. Emmer Flour
Characteristics: Another ancient grain, high in protein and fiber.
Result: Adds rustic depth and a hearty, earthy taste.
9. Barley Flour
Characteristics: Mildly sweet and low in gluten.
Result: Best used in small amounts alongside other flours to add subtle flavor.
10. Teff Flour
Characteristics: Tiny, nutrient-rich grain that’s naturally gluten-free.
Result: Adds mild sweetness and a hint of nuttiness — perfect for experimenting with new textures.
Blending Flours for the Perfect Loaf
Many sourdough bakers love to mix flours — combining the structure of bread flour with the flavor of whole grains.
Experiment with blends until you find what feels right for your taste and texture preferences.
Every loaf becomes its own unique expression of creativity and care.
Maker Tip
Start small — try substituting 20–30% of your main flour with an alternative grain to explore how it changes the dough and flavor without affecting rise too much.
There’s no single “right” flour for sourdough — just the one that inspires you most.
Experiment, learn, and bake with joy. After all, the best flour for your sourdough is the one that makes your bread uniquely yours.
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