Whether you’re a home cook or a professional baker, making sourdough bread is an important step away from the usual standards of other breads. In fact, sourdough goes more or less well with certain types of flour, so you may well wonder which one to choose. Between wheat and cereal flours, it can be difficult to choose! So, to guide you in your selection, BRO reveals in this article which flour to use to make sourdough bread.

Which wheat flour should I use to make sourdough bread?

When making sourdough bread, you may be tempted to turn to wheat flour, probably the type of flour you’ll most easily or abundantly have on hand in your kitchen or workshop. But which wheat flour should you use to make sourdough bread?

Before getting to the heart of the matter, it’s worth noting that the classification of wheat flours can vary from country to country in their sorting methods. Here, we’ll give you some generic advice to help you find a local equivalent.

The first thing to consider is an all-purpose flour. Less nutritionally rich than whole-wheat flours, all-purpose flours will have a more balanced gluten content, which could then improve the volume of your breads.

Another option is to use whole wheat flours, which are rich in fiber and nutrients. They will bring a complex taste profile to your bread, but may make it heavier.

Which cereal flours to consider when making sourdough bread?

If you’re wondering which flour to use to make sourdough bread, you might also consider cereal flours. If you’re looking above all for a bread that’s rich in taste and has a wide range of flavors, you’ll find the ideal formula with cereal flours.

For example, you could consider rye flour, which offers rapid fermentation thanks to its high nutrient content. Another cereal flour you can use to make sourdough bread is small spelt flour.

So, if you were wondering which flour to use to make sourdough bread, it all depends on the end result you want to achieve. If you’re looking for a well-balanced sourdough bread, you might consider an all-purpose flour. On the other hand, if your priority is to obtain a richly-flavored bread, BRO recommends a whole-wheat or cereal flour.

And if you want to go further and master the art of making sourdough bread from A to Z, don’t miss our training course reserved exclusively for professionals!