Learn how to make incredible sourdough bread with just all-purpose flour and your starter! The rise is that of any loaf made with bread flour, and the crumb is super fluffy, the crust crisp and flaky.
If you want to start your own sourdough journey, you canBUY MY SOURDOUGH STARTER HERE! – and I will ship it you in the mail, with instructions for feeding and maintaining it so you can bake all the amazing bread you dream of. Cost is $12.
We’re all trying to bake sourdough right now, but finding bread flour right now is almost impossible! Unless you have access to a local mill.
Amazing Sourdough Discard Recipes (tried & True!)
Many of you told me that you’ve had to use all-purpose flour for sourdough recipes, because that’s all you can find, but the results have not been great. Which makes sense, because all-purpose flour and bread flour are not interchangeable.
All-purpose flour has a lower protein percentage than bread flour (AP usually around 11.8% and bread flour around 13.2%), simply meaning it’s NOT as strong. So your loaves have fallen flatter than you’d like, and don’t have the oven spring you’re used to.
This led me to testing different methods, hydration levels, and brands of flours over the last few weeks, to develop a simple sourdough bread recipe for you, that uses 100% all-purpose flour.
Simple Sourdough Bread With All Purpose Flour
With a lower protein percentage in the flour, using the right amount of water is critical for success. If you use the same amount of water that a recipe for bread flour calls for, the dough will be extremely wet and sticky, because it cannot absorb water the same way.
I played with different amounts of water, and really found the sweet spot to be between 275 and 290 grams water to 400 grams flour, depending on the brand of flour you’re using.
If you look at the nutrition label of the unbleached all-purpose flour you have on hand, you’ll notice that the ingredient list is either:
Sourdough Starter Recipe
Hard Wheat Flour PLUS, Malted Barley Flour. And if enriched, will have Niacin (vitamin B3), Reduced Iron, Thiamin Mononitrate (vitamin B1), Riboflavin (vitamin B2), Folic Acid) added.
The vitamins/minerals are added to “enrich” the flour with nutrients. They do not affect the bread’s outcome. The really important ingredient that just change the outcome is Malted Barley Flour.
Malted barley flour aids in a more golden brown end result, and because of its lower gluten, it causes the dough to be softer, more relaxed and gives a softer crumb texture.
How To Make A Sourdough Bread Loaf Recipe
A basic sourdough bread recipe made with 100% all-purpose flour, naturally leavened with sourdough starter. It has a soft and light crumb, with golden crust. Perfect recipe for when you don't have bread flour.
*Look at the ingredient list on the back of your bag of all-purpose flour to see if yours is just one ingredient, hard wheat, or if it has malted barley flour added.
I'm Amanda, founder and creator of Heartbeet Kitchen. I'm a home cook, just like you, who particularly loves baking sourdough bread and dishing up modern, gluten-free food.Simple sourdough bread with all-purpose flour is made only with all-purpose flour, water and salt and active starter. Great chewy interior with crusty top.
Crusty Artisan Bread
If you are out of the flour and not able to find anything else other than all-purpose flour and you want to make simple sourdough bread with it. Yes, here is the recipe for you made with 16-day old starter. This Simple sourdough bread with all-purpose flour is made only with all-purpose flour, water and salt.
Nowadays when you visit the grocery store flour aisle is empty and sometimes you may find unbleached all-purpose flour. Then you can make this Simple Sourdough with All-purpose flour alone. These are delicious and easy to make if you have active starter is in hand. I have made a 50:50 all-purpose and whole wheat flour starter, and I used it for this recipe. I want to bake this bread because one of my friends also asked, “you have bread recipe just with all-purpose flour”?
First, I made levain with starter, which I then added to the dough and let it bulk ferment at room temperature and shaped and baked. It took around 16 hours from start to finish. But does not use proofing in the cold temperature.
German Sourdough Bread Recipe (with Rye)
A levain may be just a portion of your starter, and therefore the same, or it may be quite different. It can be dryer, or it can be wetter than your starter. It can have different flours, or other ingredients that you do not want in your starter. Basically, your starter is meant to be kept stable, while the levain may go through some wild changes in order to produce a particular result in the bread.
At times, huge differences. To keep it as simple as possible, the starter is the part you keep and feed and otherwise maintain. The levain happens when you take part of your starter and do something with it to make it comply with the recipe you are using. Also, a levainis sometimesmade from a bit of commercial yeast added to flour and water, and could have nothing to do with a starter, although the yeast init is doing the same job.
According to me young levain is always great to make sourdough. This will also help me to check the activity of starter. If it doubles in 5-6 hours then it is good to go into the recipe.
Basic Sourdough Bread Recipe
Keep the hydration around 67 % (means if you use 500g flour which is 100%, then water becomes 335 g water). If the dough feels too wet (and this can happen depending on the brand of flour), add 1 tbsp. of flour. Mix thoroughly by hand, adding more flour as needed. If it is too dry, add 1 tbsp. of water and see how you go.
Calories: 458 kcal | Carbohydrates: 96 g | Protein: 13 g | Fat: 1 g | Saturated Fat: 1 g | Sodium: 879 mg | Potassium: 134 mg | Fiber: 3 g | Sugar: 1 g | Calcium: 17 mg | Iron: 6 mg
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.No bread flour? No problem! Learn how to make artisan sourdough bread with all purpose flour instead, naturally leavened with active sourdough starter. This post includes a practical, no-nonsense guide with step-by-step photos, instructions and baking schedule.
Buy 'simple Sourdough' Cookbook
Bakers all over the world insist on using bread flour to create incredible homemade sourdough bread. It’s prized for its high protein and gluten content, which typically gives sourdough bread recipes a lofty, high rise. But what if you don’t have any bread flour? Can you make crusty, artisan sourdough with all purpose flour instead?
The answer is yes, you most certainly can! But in my experience, you’ll have to make additional adjustments as you go along- you can’t just swap one flour for another.
In this post, I’ll explain the process step-by-step. You’ll gain the tools and confidence you need to make incredible sourdough bread with all purpose flour (and for my UK & Aussie readers that’s “plain flour” for you!).
Easy Dutch Oven Sourdough Bread
I typically use King Arthur flour for bread baking. Their bread flour contains 12.7% protein, and their all purpose flour contains 11.7%.
This recipe was formulated to work with KAF all purpose flour and Trader Joe’s all purpose flour (which in my opinion, is comparable). I talk more about flour in this post.
TIP: Protein content will vary across the board. This means you’ll get different results from brand to brand. I highly recommend sticking with ONE BRAND at first. This way, you’ll get a feel for how that specific flour performs; it will be your reference point for future adjustments.
The Best Beginner Sourdough Bread Recipe • The Prairie Homestead
You’ll have to play around with the texture of the dough, adjusting the flour/water until it “feels right, ” which can be frustrating if you just don’t have the experience.
A Few Notes: This recipe makes a small sourdough loaf, perfect for 2-4 people. I prefer smaller loaves for beginners as they are more manageable to handle.Instructions for a larger, standard size are included in the recipe at the end of this post. For baking tools, please visit my shop. You will need a digital kitchen scale to weigh your ingredients (for accuracy and best results) and a Dutch oven for baking (or another oven-safe pot with lid).
Heads up: this is your last chance to significantly adjust the texture of the dough. So take note of how it feels!
Soft Sourdough Sandwich Bread
TIP: If the dough feels too wet (and this can happen depending on the brand of flour you’re using), add 1 tbsp. of flour after the first 30 minute rest. Mix thoroughly by hand, adding more flour as needed. If you think it’s too dry, add 1 tbsp. of water and see how you go. Not so bad right? Just
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