These Australian bread flours are suitable for making sourdough bread and are grown here in Australia. Many of them have been a regular part of my kitchen for more than a decade! None of my recommendations are sponsored.
BREAD FLOURS suitable for sourdough
High protein Australian flours.
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WHITE: Organic Premium Bakers Flour NOTE: Boost protein by replacing 50g of water in the dough with 1 large egg or adding Vital Wheat Gluten (16g/kg) Regularly out of stock. Use Unbleached Bakers Flour. | WHITE: Organic Unbleached Bakers Flour Makes 10 loaves (5kg) NOTE: Boost protein by replacing 50g of water in the dough with 1 large egg or adding Vital Wheat Gluten (16g/kg) Buttery aroma during fermentation. White, silky dough. Buttery, everyday sourdough. | WHITE: Sustainable Stoneground White Flour (behaves like wholemeal) NOTE: Add 20% more water if following white sourdough recipes. Stoneground keeps the nutritional characteristics. Unbleached. Chemical-free. ASP Certified sustainable grain and farming practices. Beautiful colour. |
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WHITE: Heritage* Stoneground Heritage Flour Makes 10 loaves (5kg) NOTE: Add 20% extra water if following white sourdough recipes. Wheat type prior 1960. Pale pink flour; honey-coloured bread. Contains fine bran. Listing shows the wholewheat image but you will receive the 'white'. Exceptional with tomato, eggs and basil. 😊 | WHOLEMEAL: Organic* Wholewheat Bakers Flour NOTE: Add 20% extra water if following white sourdough recipes. I recommend adding Vital Wheat Gluten (16g per kilo) OR replacing 50g of water in the bread dough with 1 large egg. Wholegrain and fibre are retained in milling. Soft and delicate wholemeal sourdough. | WHOLEMEAL: Heritage* Stoneground Wholewheat NOTE: Add 20% extra water if following white sourdough recipes. Unmodified wheat type from prior1960. Contains endosperm, germ and bran. ASP Certified sustainable farming. Unbleached & chemical-free. See note* Great tasting wholemeal sourdough. |
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RYE: Wholemeal Organic Rye Flour Rye loaves are naturally smaller, flatter and denser due to less gluten. The dough tends to be wetter and slower to rise when used at 100%. Sharp, earthy flavour. I recommend mixing rye with white bread flour for more rise and lighter flavour. To start, try 80% white & 20% rye. Great nutrient boost for sourdough starter! Great with cream cheese and salmon. | SPELT: White Organic White Spelt Flour Naturally high in protein but doesn't rise 'as' much as wheat and needs much less water. Try 58% hydration. Soft interior, gentle nutty flavour. See my 100% spelt recipe here. Spelt can be mixed with white bread flour if you want more rise. Spelt can be used for almost all other baking, in place of white bread flour. Makes great toast. Good with cheese. | SPELT: Wholemeal Organic Wholemeal Spelt High in protein but doesn't rise as much as wheat or it's counterpart white spelt It needs more water than white spelt and less than white wheat. Try 65% hydration. Semi-dense interior with deep nutty flavour. See my 100% spelt recipe here. Can be mixed with white spelt or bread flour for rise and lighter flavour. Like regular wholemeal but without the bitterness. |
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SPELT: White Approx Price: $12.09 This brand is lower in protein than most other spelt flours, however spelt is naturally high in protein but doesn't rise as much as wheat since it has less gluten. It will produce a soft interior, with gentle nutty flavour and can be mixed with wheat bread flours for more rise. This is a much smaller quantity if want to try spelt before committing to 5kg. See my 100% spelt recipe here. Great easy recipe! | SPELT: Wholemeal Approx Price: $12.49 This brand is lower in protein than most other spelt flours, however spelt is naturally high in protein. Being wholemeal, it would benefit from some Vital Wheat Gluten. You can also mix with white spelt or any wheat bread flour. This is a much smaller quantity if want to try whole grain spelt before committing to 5kg. See my 100% spelt recipe here. It's fabulous - very close to wheat results! | Vital Wheat Gluten Approx Price: $8.99 This little gem also known as VWG strengthens the gluten bonds in your sourdough improving structure and rise. Add to bread flours that are low in protein, or sourdough breads that have a lot of add-ins like fruit, nuts, seeds, fats or tea bases. A little goes a long way. Don't know how to use Vital Wheat Gluten? Read my article on how to use it here. If you're using the same flour for starter and bread dough, use the per/kg measurement. |
Chloe
April 12, 2023Hi 👋
I just placed an order sourdough starter kit
I did bought some high protein flour like organic stoneground white bakers flour from wholegrain millingco which is 12 percent protein can i use this flour to feed my starter? After i finish this flour can i swap to the flour that you recommend?
I found out stoneground flour are pretty corse will this cause the bread to be dense?
Mary-Jane
April 13, 2023Hi Chloe,
Thank you for your order! It’s packed and I’ll drop it at the Post Office this morning for you.
Yes you can use the stone ground flour from Wholegrain Milling. It’s not their best one for sourdough but it will work. You will notice a slight improvement next time when you use something with 12.5% or more. It won’t hurt the sourdough starter, but again it will improve with higher protein flours.
If you like the organic flours, try the same brand in their premium version of white flour: https://amzn.to/3EXvr6S
As for stone ground flours being course, I haven’t found they make much difference to the loaf. Wholegrain flours do since the large particles from the grain are not sifted out and they act like little shards that interrupt/cut the gluten strands into shorter pieces that don’t stretch as far. Hence the loaves are slightly more compact, but there are some ways of getting a good loaf from wholemeal flours too: Use 20% more water and rise the dough at a cooler temperature for longer so that the flour hydrates as much as it can
Hope this helps!