Flour Matters: How Different Flours Change Your Sourdough
At Boulangerie La Vendéenne,
we believe that great bread starts with great ingredients. And when it comes to sourdough, flour is everything. The type of flour used in a loaf can completely transform its flavor, texture, and even how it rises. Whether you prefer a light, airy crumb or a dense, hearty bite, it all comes down to the grain. Let’s explore how different flours shape the sourdough you love.
White Flour: The Classic Choice
Most traditional sourdough starts with unbleached white flour, usually made from hard wheat. It produces a light, open crumb and mild flavor, making it a great base for any sourdough. Because it has a high gluten content, it creates strong, elastic dough that rises well and develops a chewy texture. Best for: *Classic sourdough, sandwich loaves, and baguettes.
Whole Wheat: Deep Flavor, Extra Nutrition
Whole wheat flour contains the entire wheat kernel—bran, germ, and endosperm—resulting in a loaf that’s more nutrient-dense and flavorful. It gives sourdough a darker color, a slightly nutty taste, and a denser crumb due to its lower gluten content. While whole wheat loaves don’t rise as high as white flour ones, they offer a richer, more complex bite. Best for: Rustic sourdough, hearty breakfast toasts, and fiber-rich diets.
The crust gets extra crispy due to long fermentation.
Sourdough stays fresh longer naturally.
Rye Flour: Earthy and Complex
Rye flour is a game-changer for sourdough lovers. It has less gluten than wheat, creating a tighter, more compact crumb. Rye adds a distinct *earthy, slightly tangy flavor* and enhances the fermentation process, leading to a more pronounced sourness. It also retains moisture well, keeping your bread fresh for longer. Best for: Dense, flavorful loaves, traditional European-style sourdough, and rye lovers.
Spelt Flour: Ancient Grain, Modern Appeal
Spelt, an ancient grain, has been used in bread for thousands of years. It has a mildly sweet, nutty flavor and is easier to digest than modern wheat. Spelt flour makes a softer dough with a delicate texture, though it requires careful handling due to its weaker gluten structure. Best for: Lighter whole grain loaves, nutty-flavored sourdough, and those seeking a wheat alternative.
Mixing Flours: The Best of Both Worlds
Many of our favorite sourdough loaves use a blend of flours to balance texture and taste. A mix of white and whole wheat gives structure while maintaining a lighter crumb. Adding a touch of rye can deepen the sour flavor, while spelt brings a subtle sweetness. At our bakery, we experiment with different flours to create loaves that are both delicious and unique.
Whether you’re a fan of the airy crunch of white sourdough or the deep, hearty bite of whole grain, there’s a flour—and a loaf—for everyone.
What’s Your Favorite Flour? Next time you take a bite of one of our sourdough loaves, think about the flour that made it possible. Have a favorite? Let us know—we love hearing what our customers enjoy most!