How All-Purpose Flour Can Make a Difference

Although bread flour is typically considered the best choice for sourdough bread due to its higher protein content, adding some all-purpose flour to your sourdough recipe can bring unique benefits to both texture and taste.

→ Texture: All-purpose flour has less protein than bread flour, resulting in a softer, lighter crumb. This means your bread will be less chewy and have a more tender crust compared to bread made solely with high- protein flours.

→ Taste: All-purpose flour has a neutral flavor, which can lead to a milder taste in your finished bread. It may also impart a slightly sweeter flavor because it lacks the strong wheat taste found in bread flour.

► Rise and Structure: While all-purpose flour may not provide as much rise as bread flour due to its lower protein content, it can still yield an open crumb structure if handled properly during fermentation.

→ Ease of Use: Dough made with all-purpose flour is easier to handle because it has less gluten, making it more forgiving for beginners or in less controlled baking environments. It's a versatile option that balances texture, taste, and ease of handling.