Flour
Discover the fascinating world of flours and their significant role in creating the perfect sourdough bread! Understanding the different types of flour is essential for achieving that ideal balance of flavour, texture, and structure in your sourdough loaves.
Barley
Its distinctive nutty taste and slightly sweet aroma contribute to a delightful complexity in bread. While barley flour does not provide enough gluten for bread structure on its own, using it as a partial substitute can enrich the nutritional profile and add an earthy character to the final product.
Rye
Rye has a distinctive, deep earthy flavour. Sourdough breads made with rye are more compact and dense as they have lower gluten content. It also usually retains more nutrients, including higher amounts of fibre and phytonutrients, than wheat.
Buckwheat
Though often mistaken as a cereal grain, is actually a nutritious and gluten-free pseudo-cereal. Its distinct earthy flavor lends a delightful complexity to baked goods and pancakes. Buckwheat flour is a popular choice for those with gluten intolerance, as it contains no gluten proteins.
Spelt
Spelt is an ancient grain with a delicate nutty flavor. It contains lower levels of gluten and higher levels of solublre fibres and therefore is often better tolerated by those with wheat sensitivities. HIgh in vitamin K and various minerals, making it more nutritious than wheat.
Einkorn
Einkorn is one of the oldest cultivated forms of wheat. It boasts a rich nutty flavor and is packed with nutrients, including protein, vitamins, and minerals. Its low gluten content makes it more digestible for some individuals with mild gluten sensitivities.
Wheat
Wheat flour is the primary and traditional foundation for breadmaking, and its versatility makes it an indispensable ingredient. Bread flour, with higher protein levels, creates excellent gluten formation, resulting in a chewy and well-structured crumb.