10/08/2026
Everyone says bread flour is best for sourdough. True. But I'd pick all-purpose flour over it, every time. ๐
Bread flour has more protein, and it's good โ I started there myself. But all-purpose has won me over, for two reasons:
๐๐ค๐๐ฉ๐๐ง, ๐จ๐ฉ๐๐ก๐ก ๐๐๐๐ฌ๐ฎ. With proper fermentation, all-purpose gives a tender crumb without losing that sourdough chew. Bread flour bakes firmer; this one's gentler.
๐๐ค๐ง๐ ๐ซ๐๐ง๐จ๐๐ฉ๐๐ก๐. Laminated pastry, sourdough brioche, scones, biscuits, pie crust โ all-purpose handles all of it. Bread flour is more one-note.
๐ท All photos here are my bakes using all-purpose flour. Some originally posted in my store page Valviejas Homemade.
Note: all-purpose isn't friends with high hydration, especially those with lower protein content. Mine is at 11.7 protein, which is slightly higher than most APF. ๐ I've pushed it to 80%+ for pizza and focaccia, but for loaves, 76-77% is my ceiling. Sweet spot is 68-70%, especially if you're just starting out.
Whether breadflour or all purpose flour, key is testing the limits of your particular flour. Not all flours perform the same. Some all purpose flours are weaker. Get used to one flour and work with different hydration till you hit the sweet spot.
Happy baking! ๐ช๐ฅฃโ๏ธ
