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So if you’re in a pinch, or on a budget, don’t worry too much. The truth is, a strong, mature sourdough starter will still bake good bread even if using a non-organic flour. So, when it is fermented, it gives a more natural and diverse range of flavors than standard non-organic wheat flour. The theory is, that using organic flour contains a slightly different profile of mineral content, and doesn’t contain the added chemicals in it. sourdough starter became very active and gave good riseīoth organic AND non-organic flours produced results for my bread, but going with organic tended to give me much better flavor.gave a much more complex flavor profile.My sourdough starter smelled more like ‘baked bread’ or ‘fruity beer’.made my sourdough starter smell much more acidic and ‘chemically’ (rather like nail varnish).still gave a good rise and structure to the bread.I have used both organic AND non-organic flours to bake sourdough bread before, and here’s what I found: What Happens if I use non-organic flour to bake sourdough bread? Organic flour tends to have a higher mineral content and so sourdough starter is better able to utilise the minerals from the flour without the interference of added chemicals. Non-organic flours are often bleached, which means they are chemically treated to whiten and age the flour. Therefore, it is logical to choose organic flour whenever possible to bake sourdough bread, as it is natural and chemical free. When it comes to sourdough bread, we are counting on natural organic wild caught yeasts. Organic Flour vs Non-Organic Flour for Sourdough Bread Here’s my complete guide to different flours, their properties, their pros and cons, and how/why to use each of them in a sourdough bake. This knowledge will help the sourdough baker really stretch their baking skills and produce a variety of different types of bread. give you the easiest and strongest gluten developmentīut learning about different flours and their properties is very useful.What type of flour is best to use for sourdough bread? If you’re a complete beginner, organic strong white bread flour made from hard wheat is the best option. And I love even more, experimenting with different flours to see what happens to my bake.

Now, I love mixing up different types of flours knowing the potential results and flavors it will bring. All I knew back then was ‘white flour’ and ‘whole wheat flour’. You might notice a subtle flavor difference (I didn’t), but more likely you’ll just notice the brown flecks, which makes your baked goods look wholesome and rustic.When I first started learning to bake sourdough bread, I had no idea that using a different flour for the same recipe could give me such a different bread result. If you’re still nervous about going off-recipe with your spelt flour, do like Claire Saffitz does in her spelt croissant recipe in Dessert Person and swap in a small amount of spelt flour, keeping the majority of the recipe AP (say, 25 percent spelt, 75 AP). It’s not gluten-free, though, which is why it works so well to create a fluffy, tender crumb. In buns, pretzels, and breads, however, you’ll have to play around, balancing it with all-purpose, to get the right rise and texture because spelt forms less gluten than white flour. Use it as a direct 1:1 substitute for all-purpose flour in cakes, muffins, and cookies, as well as fruit desserts like crumbles and crisps. A little bit more texture, but also a little bit more dimension to your baking.” You’ll get very similar results as baking with all-purpose flour but spelt adds more oomph-I want to say body. “It’s very compatible with an array of flavors, from blueberries and peaches to brownies. “Spelt adds a pleasant grainful flavor” to whatever you’re baking, said Jullapat.