The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


andrew_l's picture


Has anyone tried making sourdough bread using a lower protein flour - I've accidentally bought the wrong sort of flour in France for breadmaking! A combination of not having specs with me and not having good french...

The flour I've bought is 10% protein and the flour I normally use is about 12 / 13 %. Any idea what will happen if I use it?


luc's picture

I haven't got a direct answer to your question but I've often wondered just how big a difference a few percentage points can make in regards to protein content in flours and the outcome of baked goods.

Obviously the best way to figure out would to be bake two loaves side by side with the same starter and ingredients - the only difference being the percentage of proteins in teh the flours you mention. Two loaves is a fairly common amount... worth a test run I'd say.

Good luck.

Best regards,

SourdoLady's picture

Yes, I have used it before. It will work. Your bread will have a finer crumb and a less chewy texture--more like a dinner roll would be. I don't mind it at all.

manxman's picture

I assume you have type 55,which will make reasonable bread, more soft like french, rather than the uk sandwich bread. If it is type 45 then use it for cakes Next time look for FRANCINE flour in the supermarkets they have got wise that there is a lot of bread machines in France and now produce bags of white, campagne, rye(seigle) and a light wholemeal flour for breads.
If I want UK type loaves I sometimes add a little gluten powder
Most french bakers sell flour their which is about 10.5-11 protein
Get your fresh yeast at the same time.
Type 55 makes a great Poolish for blending with stronger flours

braber's picture

Can bread flour be substituted for AP flour when making sourdough bread and in the starter?

Antilope's picture

in my starter and sourdough bread. Depending of how much of each I have on hand. Sometimes I will mix half AP and half Bread flour.