Category: Flour and Ingredients

Understand the chemistry behind your sourdough bakes. Deep dive into protein percentages, bread flour vs. all-purpose, whole wheat, diastatic and non-diastatic malt powders, and alternative grains to build the ultimate open crumb.

Best Flour for Sourdough Bread — A Beginner’s Complete Guide

bread flour and all purpose flour bags on kitchen counter for sourdough baking

The best flour for sourdough bread as a beginner is bread flour with 11–13% protein content. It gives you the strongest gluten network, the best oven spring, and the most forgiving dough to work with. All-purpose flour works too and is a perfectly acceptable starting point — but bread flour gives beginners a meaningful head […]

Sourdough Starter Problems — The Complete Fix Guide

sourdough starter problems — troubleshooting guide for sick or inactive sourdough starter

Updated: April 29, 2026 Sourdough starters are more resilient than most bakers realize — but they do send distress signals when something is off. This guide covers every common sourdough starter problem in one place, with fast, specific fixes for each one. Find your symptom in the table below and jump straight to the solution. […]

Sourdough Flour and Ingredients — Complete Guide

sourdough flour guide — different types of flour for sourdough bread in small bowls including bread flour whole wheat and rye

Choosing the right flour is the single most important decisionyou make before your sourdough loaf even begins. This guidecovers every flour and ingredient question sourdough bakersask — from which flour to buy first to what happens when youswitch brands mid-recipe. Find your specific question below and get a clear, practical answer. More guides being added […]