Bread Flour, My Favourite Things,

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recommened flour and equiment for making sourdough bread2

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.

13% Protein Flours - Strong bakers bread flour for sourdough bread (Australia)
13% Protein Flours - Strong bakers bread flour for sourdough bread (Australia)
13% Protein Flours - Strong bakers bread flour for sourdough bread (Australia)

WHITE ~ Organic

Premium Bakers Flour
Approx Price: $24.95
Makes 10 loaves (5kg)
Protein: 12.7%

Buttery, everyday sourdough.

WHITE ~ Organic

Unbleached Bakers Flour
Approx Price: $24.95

Makes 10 loaves (5kg)
Protein: 12.5%

Buttery aroma during fermentation. White, silky dough. Great on its own, or you can add Vital Wheat Gluten (3g per loaf

Buttery, everyday sourdough.

WHITE ~ Sustainable

Stoneground White Flour
Approx Price: $19.50
Makes 10 loaves (5kg)
Protein: 13%

Stoneground keeps the nutritional characteristics. Unbleached. Chemical-free. ASP Certified for sustainable grain and farming practices.

Beautiful colour.

13% Protein Flours - Strong bakers bread flour for sourdough bread (Australia)
13% Protein Flours - Strong bakers bread flour for sourdough bread (Australia)
13% Protein Flours - Strong bakers bread flour for sourdough bread (Australia)

WHITE ~ Heritage*

Stoneground Heritage Flour
Approx Price: $21.50

Makes 10 loaves (5kg)
Protein: 13.2%

Contains fine bran. See note* Listing shows the wholewheat image but you receive the 'white'. Wheat type prior 1960. Pale pink flour, deep honey-coloured bread.

Exceptional with tomato, eggs and basil. 😊

WHOLEMEAL ~ Organic*

Wholewheat Bakers Flour
Approx Price: $19.50
Makes 10 loaves (5kg)
Protein: 12%

I recommend adding Vital Wheat Gluten (16g per kilo) OR mixing with high protein white bread flour. Wholegrain and fibre are retained in milling. See note* 

Soft and delicate wholemeal sourdough.

WHOLEMEAL ~ Heritage*

Stoneground Wholewheat
Approx Price: $20.95
Makes 10 loaves (5kg)
Protein: 13.2%

Unmodified wheat type from prior1960. Contains endosperm, germ and bran. ASP Certified sustainable farming. Unbleached & chemical-free. See note* 

Great tasting wholemeal sourdough.



13% Protein Flours - Strong bakers bread flour for sourdough bread (Australia)
13% Protein Flours - Strong bakers bread flour for sourdough bread (Australia)
13% Protein Flours - Strong bakers bread flour for sourdough bread (Australia)

RYE ~ Wholemeal

Organic Rye Flour (5kg)
Approx Price: $23.95
Makes 10 loaves
Protein: 12.4%

Rye loaves are naturally smaller, flatter and denser due to less gluten. The dough tends to be wetter and slower to rise. Sharp, earthy flavour. I recommend mixing with white bread flour for more rise and lighter flavour. To start, try 80% white & 20% rye. Great nutrient boost for starter!

Great with cream cheese and salmon.

SPELT ~ White

Organic White Spelt Flour (5kg)
Approx Price: $44.50
Makes 10 loaves
Protein: 14%

Amazon listing shows wholemeal image. Naturally high in protein but doesn't rise as much as wheat and needs less water. Soft interior, gentle nutty flavour. See my 100% spelt recipe here. Spelt can be mixed with white bread flour for more rise. Can be used for other baking..

Makes great toast. Good with cheese.

SPELT ~ Wholemeal

Organic Wholemeal Spelt (5kg)
Approx Price: $43.50
Makes 10 loaves
Protein: 14.2%

Amazon listing shows white flour image. High in protein but doesn't rise as much as wheat. Semi-dense interior and deep nutty flavour. See my 100% spelt leaves here. Spelt can be mixed with white bread flour for more rise and lighter flavour. To start, try 80% white and 20% wholemeal spelt.

Like regular wholemeal but without the bitterness.

SPELT ~ White (1kg)

Vital Wheat Gluten (0.5kg)
Approx Price: $12.09
Makes 2 loaves
Protein: 13.3%

High in protein but doesn't rise as much as wheat since it has less gluten. It will give you a soft interior, 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 leaves here.

SPELT ~ Wholemeal (1kg)

Vital Wheat Gluten (0.5kg)
Approx Price: $12.49
Makes 2 loaves
Protein: 12%

This brand is lower in protein than some others and being wholemeal, it would benefit from some Vital Wheat Gluten. You can also mix with white spelt or wheat bread flour. This is a much smaller quantity if want to try spelt before committing to 5kg. See my 100% spelt leaves here.

VITAL WHEAT GLUTEN

Vital Wheat Gluten (0.5kg)
Approx Price: $8.99
Protein: 75%

This little gem strengthens the gluten bonds in your sourdough improving structure and rise. Add to flours that are low in protein or sourdough breads that have a lot of add-ins like fruit, nuts, seeds, fats or teas. A little goes a long way. How to use Vital Wheat Gluten? Read my article on how to use it here.

02 comments

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2 Comments

Chloe

Hi 👋
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?

Reply

Mary-Jane

Hi 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!

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