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From choosing your new flour through to adjusting your ratios, this video guide can help you reduce the guesswork and make your sourdough bakes even better! Covering wholegrain/wholemeal flours, as well as working with Spelt Flour, this video is packed with fantastic tips to help you make your next loaf the best it can be!

Scroll down to watch the full video walkthrough, and master adding different flours to your sourdough today!

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Adding Different Flours To Elaine's Sourdough Master Recipe

Name: Adding Different Flours To Elaine's Sourdough Master Recipe
Ingredients: 50g starter; 350g water (watch the video for advice on this - more flours of different types may require more/less water); 7g salt, or to taste; 500g of your chosen flour mixed in line with Elaine's advice (more wholegrain likely to produce a denser loaf - Elaine suggests 100g Wholegrain Spelt to 400g Strong White/Churchill in her first example - watch for more!)

Elaine Boddy (@foodbodSourdough) explains how she adds different flours to her Sourdough Master Recipe! Moving from Strong White Bread Flour to other types can be a challenge for new sourdough bakers. Elaine has learned from a lot of trial and error, so that you don't have to!

Ingredients

50g starter
350g water (watch the video for advice on this – more flours of different types may require more/less water)
7g salt, or to taste
500g of your chosen flour mixed in line with Elaine's advice (more wholegrain likely to produce a denser loaf – Elaine suggests 100g Wholegrain Spelt to 400g Strong White/Churchill in her first example – watch for more!)

Ingredients

1/4 cup [1.75 oz] starter
1 1/2 cups water (see video for guidance; more wholegrain flours may need more or less water)
1 1/4 tsp [0.25 oz] salt, or to taste
4 cups [17.6 oz] of your chosen flour, mixed as per Elaine's advice (e.g., 3/4 cup [3.5 oz] Wholegrain Spelt + 3 1/4 cups [14.1 oz] Strong White/Churchill)