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Beer and buckwheat bread
Hie
I’ve looked for bread flour and wheat flour but to no avail. I’m only finding all purpose wheat flour which is a refined flour that is made from the endosperm of the wheat kernel, with the bran and germ remove.
Can l still make my sourdough with the flour and still come up ok?
Also when making the bread, will the bread have the correct texture if I only add the all purpose wheat flour in place of the 86% extraction wheat flour and bread flour?
May you kindly help in adjusting the recipe with what l have
I have to make buckwheat bread and if I nail it, I’ll get a contract to make the bread and Supply a school.
I’ll greatly appreciate the help
Kind regards
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1 Responder
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Level:
Scoolinary Team
Hi Shanon,
Thank you for your message and for sharing your situation.Let me explain:
Yes, you can make your sourdough starter with regular wheat flour (refined flour). In fact, I bake sourdough bread myself, and I often feed my starter with low-protein flour since I don’t always have bread flour on hand and I’ve had great results. (I’m attaching some photos of my breads so you can see the outcome.)
Ideally, when making a sourdough starter, it’s best to work with less refined flours because they provide more nutrients and natural microorganisms that help the starter develop better. But if all you have is regular flour, you can definitely use it. Just keep in mind that it might take a little longer to become active, and you may need to refresh it a few more times to strengthen it.
As for the bread itself, if you use only all-purpose flour (regular wheat flour) instead of bread flour or 86% extraction flour, the texture will be a bit different. Bread flour has a higher protein (gluten) content, which helps develop a better structure and elasticity in the dough, resulting in a bread with more volume and an airy crumb. With regular flour, the bread will be denser and have a tighter crumb but it can still taste great.To adjust the recipe, I suggest:
-Use your regular wheat flour for both the sourdough starter and the bread dough.
-Increase the kneading time a little to develop the available gluten as much as possible.
-Slightly reduce the hydration (amount of water) if you notice the dough is too soft, since regular flour absorbs less water than bread flour.
-Do longer, well-controlled fermentations to improve the texture.And in the case of buckwheat bread, since it doesn’t contain gluten, you’ll need to rely more on fermentation and shaping technique to get a good result.
I’d recommend starting with a small test batch of your breads using the flours you have available , that way you’ll see if you can achieve the result you’re looking for.I hope this information is helpful, and if you have any other questions, I’m here to help.
Best regards.
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