Sourdough Home

“The universe of bread is made up of a nostalgia for one’s childhood the hard work of farmers, miller and bakers and the distinctive pleasure given by something ‘authentic and flavorful.'”

— Jerome Assire


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Flour is grain that has been ground, or milled, into a powder of a desired consistency.  In the United States, flour is usually ground wheat, however, it may be almost any grain ground into a light powder.

The most commonly used grains include wheat, rye, barley, rice, spelt (a primitive wheat), kamut (another primitive wheat), and oats. Wheat is the most commonly used bread flour at this time because it provides the best rise due of the quantity and type of gluten in the grain.

If someone specifies "flour" in a recipe, without other qualifications, this is usually a white wheat flour. However, this has tremendous variation from one part of the United States to another, and even wider variation from one country to another.

French and Italian breads are usually made with flours that have between 7 and 9% protein. Most all purpose flours in the United States have around 10% protein. And bread flours have around 14%. As a result, experimentation with a recipe may be necessary to get the results you want.

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