Everything flour in sourdough baking — protein content, handling notes, where it comes from, and where to get it.
Flour is the ingredient with the most variables and the least plain-language documentation. Bags are labeled in different systems, protein percentages aren't always printed, and "strong flour" means something different in the UK than it does in the US.
This compendium works through each flour one at a time: what it is, how it behaves, what to watch out for, and which brands are worth buying. Starting with the flours most home bakers actually use, then moving into the more interesting corners.
| Flour | Protein | Gluten | Typical Hydration | Best Used As | Difficulty |
|---|---|---|---|---|---|
| White Bread Flour | 11–14% | Strong / elastic | 68–85% | Base flour | Beginner |
| Whole Wheat | 13–15% | Strong, bran disrupts | 72–82% | Blend 20–50% | Intermediate |
| Rye | ~13%* | Weak / sticky | 70–80% | Blend 5–20% | Intermediate |
| Spelt | 10–12% | Fragile / extensible | 68–76% | Blend 20–30% | Intermediate |
| All-Purpose | 10–12% | Moderate | 65–75% | Base (budget option) | Beginner |
| Einkorn | ~10% | Weak, unique structure | 60–70% | Blend 25–40% | Advanced |
| Khorasan | 14–15% | High but extensible | 68–78% | Blend 20–30% | Intermediate |
| Tipo 00 (Manitoba) | 11–13% | Strong / fine | 72–85% | Base or blend | Intermediate |
| T65 French | 11–12% | Moderate / mineral | 70–78% | Base flour | Intermediate |
Each entry covers one flour in full: what it is, how its protein and gluten behave, how it handles in a real sourdough process, which brands are worth buying (with links where possible), and how it's classified across different countries.
Where a flour is available on Amazon, you'll find an affiliate link — it's how the site sustains itself. Every recommendation is based on what actually gets used here. No sponsored placements. If a flour doesn't show up in these entries, it either hasn't been tested enough to write about honestly, or it's coming in a future update.
The table above is a quick lookup. The individual entries are where the real explanation lives. Start with White Bread Flour if you're new to this.