04/06/2026
One thing I’ve learned with experience is just how much flour matters.
People often think sourdough is all about the starter, but the flour you choose can completely change your dough. It affects fermentation, flavour, hydration, gluten development, crumb structure and even how easy the dough is to handle.
Not all flour is the same.
Different wheat varieties contain different levels of protein, minerals and nutrients. Some flours absorb much more water than others. Some develop strong gluten networks, while others create a softer, more delicate dough. Even two bread flours can behave completely differently depending on where they come from and how they’re milled.
This is why one baker’s recipe might work perfectly for them but need adjustments in your kitchen. Flour plays a huge role in how a dough behaves.
I’ve become a big fan of Wholegrain Milling Co. flour. I love the flavour it brings to my loaves, the way it ferments and how much water it can handle. Their stoneground flours especially add a depth of flavour that I really enjoy in sourdough.
If you’re struggling with a recipe, don’t always assume it’s your technique. Sometimes it’s simply a different flour behaving in a different way.
Flour isn’t just an ingredient.
It’s the foundation of the entire loaf.
What’s your favourite flour to bake with? 🍞❤️
