The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


flourchef's picture

Blending flours for sourdough

September 18, 2012 - 5:35pm -- flourchef

Hi everyone,

I'm a chef, passionate about bread, doing my best to offer real good bread to the our clients in the restaurant.

I had a couple of questions I was hoping someone could answer.

Are there any advantages/disadvantages of maintaining a sourdough with a blend of flours? For example feeding a sourdough a mixture of wheat and rye flour - and I mean continuously feeding it this mix of flours.

Mark W's picture

Blending Bread Flours

October 7, 2011 - 5:24am -- Mark W

As a keen bread baker I often blend my flours a little.  I buy an incredibly strong Canadian white flour and will sometimes use some of this (1/3 to 2/3) with a weaker but tasty flour, such as the Malted Grain I use.

Right at the moment I'm running a bit short on flour and won't be able to get to my supplier, 30+ miles away, for a week at least.  Yesterday I needed to make a loaf so decided to try using some fine oatmeal I'd got - about a 50/50 split with my white.  It took literally hours!

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