00 Flour Used in Sourdough Bread recipe (2024)

FAQs

Can I use 00 flour to make sourdough bread? ›

00 flour is finely ground flour with a slightly lower gluten content than other flour types. While this is perfect for baking an Italian pizza crust, it's not so great for sourdough.

Different flour bakes different bread.

Bake the same recipe in the same way with 00 flour and with stong white flour and you will see that the 00 loaf is flatter and the crumb has holes that are different sizes and are not evenly distributed.

The best flour blend for creating a new sourdough starter is 50% whole-meal flour (whole wheat or whole rye) and 50% bread flour or all-purpose flour. I recommend a 50/50 mix of whole wheat flour and bread flour.

Grano tenero flours are generally used in Italy to make both bread and pastries.

Grano duro is slightly yellow, more granular, and more commonly used for pasta and some breads in the south of Italy. It's also knows as durum wheat flour. Grano tenero is generally what we think of as white flour, and is more broadly used in bread, pizza, and pastry, and northern pasta doughs.

Yes you can mix the flours in your sourdough starter. This can be an economical way to add some whole grains or rye. So you might want to feed 25% rye and 75% all purpose for example. There's really no hard and fast rules for what ratio of flour you use.

The flour that you want to use from Germany is typically a T550, or a T405 for white style bread. But - as mentioned before, it's not as high in protein content as a similar flour from Italy for instance.

Substituting all purpose flour in a sourdough recipe that specifically calls for bread flour is not always an even swap. You'll need to REDUCE the total amount of water first. All purpose flour absorbs less water than bread flour, which can make the dough too sticky to work with otherwise.

Whole Grain and Rye Flours. Whole grain and rye flours provide minerals and enzymes that can influence acid production in sourdoughs. The higher mineral content of whole grains acts as a buffer in the dough so that more acid can be produced during extended fermentation.

Before you begin making the sourdough, you must feed the starter. Remove the starter from the refrigerator and loosen the lid. When your starter has reached room temperature, it is time to feed. Take 150g active starter, 150g Caputo "00" Chef's Flour, and 125g of 85-degree water.

What is the difference between Type 0 and Type 00 flour? ›

0: Type 0 flour is slightly less sifted than 00 flour and retains a small amount of bran. 00: The most sifted type of Italian flour, 00 flour is made only from the endosperm. The transformation process of 00 flour is a separation between the husk and endosperm.

Strong flour

You'll need a strong flour that's high in gluten. We get ours from Marriage's Milliers, but any high-gluten or '00' flour would work well. The strength of the gluten is required to form the lovely big air bubbles in the bread – it's essential for the dough to develop properly.

Unfortunately, 00 flour does not create a good loaf of bread. Your loaf will turn out flat and will not look or taste like the fresh-baked bread you expect. It could be a better pastry flour substitution.

This soft, powder-like flour is perfect for creating that irresistibly airy, crispy crust. So while you can use type 00 flour for coatings, breadings, pasta and baked goods, type 00 flour really shines in the pizzeria as the foundation for superior pizzas, calzones and focaccia breads.

short answer, yes, though it takes far longer for AP flour to go bad. I've had dull Bob's Red Mill Dark Rye that smelled fine and was still long before its 'use-by' date screw up my starter (fortunately, the switch to a fresher local brand led to a full recovery.)