Sourdough Bread Ingredients: The Best Flour and Water to Use

Sourdough bread ingredients are essential for making a tasty loaf, and it is truly amazing how changing just flour, water, and salt can completely change the flavor and texture of your bread.

Even though the ingredients for your starter and bread are essentially the same, there's a bit of science behind choosing the right flour and water.

This post will focus on the bread ingredients, so if you are curious about flour and water for a sourdough starter, I have covered that in another post.

Important Tip: Always use a digital kitchen scale to weigh your ingredients.

Sourdough bread ingredients

Flour, water, salt. Sourdough starter.

Flour plays a big role, and not all types are the same. When choosing flour for your sourdough bread, you will probably see terms like bromated, unbromated, bleached, or unbleached.

I know it can get confusing at first, and this is where your sourdough journey begins. I want to walk you through the ingredients I use and trust in my own baking.

Flour protein content and why it matters

Flour protein content plays a big role in sourdough baking. All-purpose flour and bread flour have different protein levels, which affect the dough's texture and strength.

Check the label to find out the protein content of your flour. Then, look for the number of grams of protein per 100g of flour and convert that number into a percentage. For example, 11.7g of protein in 100g of flour equals 11.7%.

You can also calculate flour protein yourself with this formula:

Protein Content = (Protein in grams ÷ Flour in grams) × 100

For example, if your flour has 6 grams of protein in 50 grams of flour, the calculation would be:

(6 ÷ 50) × 100 = 12% protein content.

But why does this matter? Because higher-protein flours, like bread flour, usually create a chewier, stronger dough, perfect for sourdough. Lower-protein flours, like some all-purpose types, make for softer, lighter loaves.

Ash percentage in flour

The ash percentage in flour refers to the minerals left behind when the flour is burned.

What does that mean for your sourdough? Flours with higher ash content often come from whole grains. They give bread a richer flavor and a darker crumb.

On the other hand, lower-ash flours, like white flour, have fewer minerals and result in lighter-colored bread with a milder taste.

• White flour: Low ash (around 0.5%)
• Whole wheat or rye: Higher ash (1.2% or more)

It is one of those flour facts that helps you make more informed choices when building your sourdough bread formula. And once you get a feel for how ash content affects the bake, you can really start to play around with different flours and blends.

Bromated vs. Unbromated flour

Bromated flour contains potassium bromate, a chemical added to strengthen dough and improve rise and texture. It is banned or discouraged in many places, such as Europe, Canada, and some U.S. states (like California).

Other states considering similar bans include Illinois, New York, New Jersey, Missouri, Maryland, Washington, and Rhode Island. While the FDA has not issued a nationwide ban, the agency has voluntarily encouraged the baking industry to discontinue its use since the early 1990s.

Unbromated flour skips this additive and is a more traditional option for sourdough baking. Since the upfront dough mixing, stretch and folds, and coil folds during bulk fermentation strengthen gluten, there is no need for bromated flour.

Bleached vs. Unbleached flour

Bleached flour is refined wheat flour that has been chemically treated (often with benzoyl peroxide or chlorine gas) to speed up the aging process. These treatments make the flour whiter and finer in texture but affect its protein structure and behavior.

Unbleached flour, on the other hand, is naturally aged. It has a slightly off-white color and a more robust structure, exactly what you want for sourdough. It develops gluten more effectively and better supports the long fermentation process than bleached flour.

Enriched vs unenriched flour

Enriched flour is refined with nutrients, like iron and vitamins (thiamin, riboflavin, niacin, and folic acid), added back after processing. These nutrients are removed during milling, and enrichment adds some back.

Unenriched flour, on the other hand, is natural but may lack those added nutrients unless they are naturally present in the grain. Some people can't eat baked goods made with enriched flour (like white bread) in the U.S. and other countries with fortification programs. It is something to remember if you sell sourdough bread to others.

Understanding flour types

The type of flour you use greatly impacts the outcome of your sourdough bread. For example, white flour creates a milder base, making the tangy sourdough flavor stand out.

Now, let's break down the common types of flour you'll likely use:

All-purpose flour

All-purpose flour is a great place to start for sourdough beginners. It typically has 10-12% protein, which gives you a soft, tender crumb. But it doesn't absorb as much water as bread flour. If your recipe calls for a higher hydration level (say, 75%), reduce the water to about 70% when using all-purpose flour.

Some of the best all-purpose flours I've used are:

• Kirkland Signature Organic Unbleached All-Purpose Flour (11.5%)
• King Arthur Flour, Organic All Purpose Flour (11.7%)

Bread flour

Bread flour, sometimes called "strong flour," has more protein (12-14%). This higher protein level helps form a strong gluten network, which traps gases during fermentation. This makes the bread rise well and gives it a chewy texture.

For a soft crumb, use bread flour with 12-13% protein. Flour with a protein content above 13% creates a stronger dough with better elasticity, a chewier texture, and a more robust structure in the final loaf.

If you use flour with more than 15% protein, mix it with lower-protein flour to balance it out.

Some of my favorite bread flours include:

• King Arthur Baking Organic Unbleached Bread Flour (12.7%)
• Bob's Red Mill Unbleached Artisan Bread Flour (between 12.5% and 13.5%)
• Central Milling 100% Organic Artisan Bread Flour (12.5%)

Whole wheat flour

Whole-wheat flour (also known as wholemeal flour) has a very high protein content (over 13%) and absorbs more water. So, you may need to adjust the dough hydration level.

Whole wheat flour can have the same protein content as some bread flours, but that doesn't mean it behaves the same in your dough. Why? This is because whole wheat flour contains bran and germ, which give the bread a nice flavor and nutritional benefits, but also make it harder for the gluten to form a strong structure.

If you have ever tried baking 100% whole wheat sourdough, you have probably noticed it feels less light and airy and doesn't rise quite as much. Most sourdough recipes suggest using about 10-20% whole wheat flour.

To add nutty, earthy flavors to sourdough, mix whole wheat flour with strong white bread flour. This will improve the texture of the crumb and crust.

Rye flour

Rye flour adds a distinct, slightly tangy, and earthy flavor to your bread. However, due to its lower gluten content compared to wheat flour, it produces a denser, moister crumb. A typical blend ratio is 20-40% rye flour to wheat flour.

Other flours

Flours such as einkorn (14-15% protein content), emmer (12-15%), and spelt (12-14%) are high in protein but lack strong gluten-forming properties.

As a result, they don't produce visually appealing loaves when used at 100%. For improved results, blend these flours with strong bread flour. 

Flour blends

Experienced bakers feel comfortable with sourdough and mix flours to create unique flavors and textures.

For instance, adding 10-20% whole wheat or ancient grains (emmer, einkorn, or spelt) will give the bread a richer, nuttier taste and flavor.

Texture is another thing to think about. Bread flour with a higher protein content helps make a stronger gluten network and gives the bread a chewier texture.

Plus, different flours, like whole wheat and rye, absorb more water, so you may need to adjust hydration when experimenting.

Here are a few fun flour blends you can try:

• 250g white bread flour + 190g whole wheat flour + 60g rye flour
• 375g white bread flour + 125g wholegrain spelt flour
• 250g white bread flour + 190g whole wheat + 60g buckwheat
• 375g white bread flour + 125g semolina flour

When trying different flour mixes, keep track of what you use and how the dough turns out. Write it all down in your baking log, so you can figure out which blends work best for your taste and baking goals.

Water in sourdough baking

Water helps proteins in the flour form gluten. It also supports yeast fermentation and reproduction, dissolves ingredients like salt, and helps control the dough temperature. The amount of water affects the crust and the size of a sourdough loaf.

Because water contains minerals, it also impacts the flavor of sourdough bread. Different minerals encourage different bacteria.

To bake sourdough bread, use unchlorinated water, like filtered or spring water. Make sure your water filter removes chlorine and chloramine.

Use room-temperature water or adjust the water temperature based on the Desired Dough Temperature (DDT). Use this water temperature calculator to calculate what temperature your mixing water needs.

How much salt to use and why it matters

Salt adds flavor, retards the dough (the more salt, the slower the fermentation), and helps prevent a sourdough loaf from going stale.

It also strengthens the dough by tightening the gluten. However, salt inhibits new gluten bonds from forming, so it is added last to the dough.

Most sourdough recipes use around 2-2.2% salt based on the weight of the flour. Good options for salt include artisanal salts like Celtic Sea Salt, Redmond Real Salt, Himalayan Pink Salt, or French grey salt.

Kosher salt can also work, but it doesn't dissolve quickly. So, it's better to use it with water, especially for dough with less hydration.

Can you bake sourdough with regular table salt? Yes, it works as long as it is non-iodized. However, remember that refined salt lacks minerals, which is why artisanal salts are preferred.

Choose the right flour for your first sourdough

If you are a beginner, choose good-quality ingredients. Perfecting the recipe takes time, and you don't want to complicate things by switching flours.

Start with unbleached and unbromated bread flour with at least 12.5% protein for your first loaf. Some of my personal favorites for beginners are:

• Bob's Red Mill Artisan Bread Flour
• King Arthur Bread Flour

However, some flour brands don't own their own mills. Instead, they work with regional mills, which means the flour might vary slightly from batch to batch. So even if you are following a recipe to the letter, your results might still look or feel slightly different from the author's. 

Flour also acts differently depending on the season and how old it is. For example, freshly bought flour can handle 80% hydration, but that same flour, after a year in the pantry, might suddenly turn your dough into a soupy mess with the same hydration level.

Another tip. Keep an eye on the price of flour. If you see a steep discount, like 50% off a typically premium brand such as King Arthur bread flour, check the expiration date or condition of the packaging before buying.

One day, try different types of grains, experiment with locally purchased flour, or even mill your own flour. If you bake multiple loaves, purchase flour in bulk at local restaurant supply stores or wholesalers.  

One last thing. If your bread has issues with structure, it might not be the flour. It could be related to your starter issues. Try adjusting your feeding schedule or using peak-to-peak feeding. It is a simple way to track and strengthen sourdough starter so it stays active and reliable.

It could also be that your dough mixing technique or bulk fermentation needs a small adjustment.

Let's talk sourdough

I would love to hear what your go-to flour is for sourdough. Do you have a favorite brand or a special blend you like to use? Share your experience in the comments below.