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?


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.

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.