Can I use hard wheat flour instead of soft wheat flour for sourdough bread?
For sourdough, using hard wheat is great because it has higher protein, which helps develop a strong gluten network. This is essential for freestanding loaves. Try using 70-80% bread flour (hard wheat) and 20-30% whole wheat for a hearty flavor. Happy baking! 🍞
Besvaret af Hendrik, The Bread Code
Fra bogen
All you need to make great sourdough bread is flour, water, and salt. You can of course add additional things to your dough such as seeds. I personally enjoy the hearty taste of whole-wheat. Thus I like to add around 20 % to 30 % of whole-wheat flour to the mix. You could also make this recipe with 100 % whole-wheat flour directly. In this case, look out for strong whole-wheat flour that is made from flour with higher protein. If you don’t like whole-wheat you can omit the flour from the recipe. Simply replace the listed quantity with bread flour. One thing to consider about whole-wheat flour is its increased enzymatic activity. By adding some whole-wheat flour you will speed up the whole fermentation process.
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The Perfect Whole Wheat Sourdough Bread | Full MasterclassRelaterede spørgsmål
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