Tag Archives: Sourdough Bread

The right flours can make a major difference to the quality of your bread. For a light but chewy loaf with a good crust, mix wet starter with high gluten/high protein bread flour, preferably at least 11% protein; the closer to 13% the better. You can also use part bread flour and part whole wheat or rye flour for a different flavor and texture. For especially good texture, add a couple tablespoons per loaf of gluten flour (vital gluten), a trick that makes many artisan yeast breads outstanding. Gluten flour runs as high as 70-80% protein, so just a little makes a big difference to bread texture and rise. It’s especially valuable for rye bread (yeast or sourdough), helping fragile rye flour capture and hold yeast gasses, which gives the heavy dough much better rise. Continue reading →