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.
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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.
Super Amazing Easiest Bread Recipe Ever!
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:
Homemade French Bread
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.
Artisan White Bread 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.If you want to make great sourdough bread with all purpose flour, rather than bread flour, then this recipe and all purpose flour sourdough baking guide is for you!
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While I will always advocate for bread flour, sometimes it can be difficult to get hold of, I wanted to tweak my simple sourdough bread recipe to help people bake successful sourdough using all purpose flour. Wild yeast can be tricky to work with - and even more so with a lower protein flour, so I've aimed to include all the tips, tricks and handy how to's to ensure you get a loaf of incredible sourdough bread.
This easy recipe has been developed without using vital wheat gluten, so you can make sourdough bread using just all purpose flour, water and salt ... and of course your active sourdough starter (if you don't have one, you'll find instructions to make your own homemade sourdough starter here). This all purpose flour sourdough bread has great oven spring, a thin, crunchy crust and a light, airy soft crumb. It's the perfect loaf of sourdough ... just with all purpose flour!
If you're looking for other sourdough recipes using just all purpose flour, then you might like to try making sourdough muffins, sourdough zucchini fritters or this sourdough banana bread.
No Knead Sourdough Bread With All Purpose Flour
While I've included as much detail as I can in this post, you might also find these sourdough resources useful when using all purpose flour:
The main difference between all purpose flour and bread flour are their protein contents. Bread flour has a higher protein content, allowing gluten to form more easily. All purpose flour (also known as plain flour in the UK and Australia) has a lower protein content and is used in more all purpose baking. After doing a lot of research into flours across the globe, your location will dictate the protein content in the flour you're buying.
All purpose flour and bread flour are both considered white flour (as opposed to whole wheat flour). Ideally you should use unbleached flour for best results, no matter what your choice of flours for sourdough bread recipes.
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In Australia, all purpose flour tends to be much lower in protein than in the US for example. These differences can produce a huge difference in the outcome of your sourdough bakes. For example, King Arthur Flour (All Purpose) in the US has a protein content of 11.7% vs White Wings All Purpose Flour in Australia which is only 9.7% protein.
It's really important to learn how to read the nutritional panel of the flours you buy and how to calculate the protein content in grams. I've written a full guide to bread flour vs all purpose flour here, including instructions on how to calculate protein in any flour you purchase.
When baking sourdough bread with any flour, you can go as fancy or as basic as you like. If you really don't want to buy any new equipment, you might find this post on sourdough on a budget handy.
Bread Flour Vs. All Purpose Flour: Is There A Difference?
When using all purpose flour to bake sourdough bread, there are a few things that you can do to make sure you achieve sourdough success!
This great recipe for making a loaf of sourdough bread with all purpose flour is based on my simple sourdough bread recipe (and full beginner's guide to sourdough). It has been adjusted to suit a lower protein flour, with the main difference being the hydration of the loaf.
You may find that you need to use different amounts of water for your particular brand of all purpose flour. The biggest tip I can give you when working with all purpose flour is to add the water cautiously - especially if it's your first loaf of all purpose flour sourdough.
Simple Sourdough Bread With All Purpose Flour
This recipe has a hydration level of 63% which is quite low, but it will facilitate the fermentation process without making the dough sticky or hard to handle. You can learn more about baker's percentages in sourdough here.
Mix the water and starter together briefly. Then add your flour and salt and mix whole lot together to form a shaggy dough.
After the dough has been through autolyse you need to bring it together into a ball. Work your way around the bowl, grabbing the dough from the outside, stretching it up and over itself, into the centre, until a smooth ball is formed. You shouldn't need more than about 20-30 stretches to form the ball.
No Knead Whole Wheat Bread
You'll notice that the dough is fully hydrated after soaking all the water up. It will be fairly sticky but as you bring it into a ball, it will become smoother and shinier.
Once the dough has formed into a smooth ball, pop the cling film back on and let it rest for 30 minutes.
For each set, stretch the dough up and over itself 4 times. Leave around 15 minutes in between each set. Again you do not have to be exact with time, but you need to do at least 4 sets over 2 hours.
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Let your dough rest and ferment at room temperature (a plastic cover is a better option for this stage). This step is often called the bulk rise or bulk fermentation.
You'll need to flour your counter top with rice flour for this (we use rice flour because it has no gluten). Try to be quite sparing with the rice flour, you only need a very lightly floured surface (and as you get better, you won't need any flour at all!).
Use a silicone dough scraper to gently ease the dough out of the bowl. You want it to land upside down on your counter so that the smooth top of the dough is on the countertop and the sticky underside is facing up. This will make it easier to shape.
How To Make Bread Flour
You can either shape your dough into a batard (oblong) or a boule (round). You'll find instructions for shaping your dough in the notes section on the recipe card or you can find a shaping video here.
You will need a banneton to put your dough into. If you do not have a banneton, then a
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