Blending Flours for Sourdough Bread
Welcome to another step-by-step guide from BreadClub20 . Why not drop by our main Facebook page by clicking here... . If you like what you see and enjoy the recipe, we hope you join us by 'Liking' and 'Subscribing'. I often get asked: " What's the perfect flour blend for an open sourdough crumb using wholemeal(wholegrain) and strong white flours?" But, it need not stop there. As well as wholegrain/wholemeal, there's also Spelt, Khorosan, Rye and Malted flours with which to experiment. So, I thought I'd run through flour blending and proportions to still maintain a nice, open crumb, where possible. What is the aim? To achieve an open crumb while still getting the flavour and attributes of the flour. A. Wholegrain / Wholemeal Let's consider a flour base of 500 gms, but of course, you could adjust proportionally by scaling up or down. For a very open crumb with a mild wholegrain addition: 425 gms strong white (85%) 75 gms wholegrain (15%)...
