Best Flours for High Hydration Sourdough

High hydration sourdough requires flours that can absorb more water and provide good gluten structure. Here are the best options:

1. Bread Flour

High in protein (12-14%), bread flour offers strong gluten development, making it ideal for high hydration doughs.

2. All-Purpose Flour

With moderate protein (10-12%), all-purpose flour can work well, especially when combined with bread flour for balance.

3. Whole Wheat Flour

This flour adds flavor and nutrition, but it absorbs more water than white flour, so adjust hydration accordingly.

4. Spelt Flour

Spelt flour has a unique flavor and can absorb more water, but it requires careful handling due to its weaker gluten structure.

5. Rye Flour

Rye flour is excellent for flavor and fermentation, but it can make the dough sticky, so use it in moderation.

Pro tip: Experiment with blending different flours to achieve the desired flavor and texture in your sourdough.