The Weekly Rise — Issue No. 008

September 20, 2026

It’s More Than Flour

A closer look at how different flours affect your sourdough—from hydration and strength to fermentation, texture, and flavor.

FROM MY KITCHEN

It’s More Than Flour

One of the things I’ve been learning as I spend more time baking—and helping other bakers troubleshoot—is that the recipe is only part of the story.

Sometimes you can follow the same recipe, use the same starter, and make the same adjustments you’ve always made, yet the dough behaves differently. It might feel stickier, take longer to come together, spread more than expected, or need a little more time before it’s ready.

And sometimes, the difference is the flour.

I used to think of flour mostly as an ingredient to measure and add. But the more I pay attention, the more I realize that flour has a much bigger role in the process. It affects how much water the dough can hold, how it develops strength, how fermentation progresses, and what the finished bread feels and tastes like.

That doesn’t mean one flour is always better than another. It means they aren’t all interchangeable—and learning that has made me more curious about what’s happening in the bowl.

This week, we’re taking a closer look at flour: what makes different types behave differently, why a familiar recipe may need adjustments, and how to start paying attention to the flour you already have in your kitchen.

Because becoming a better baker isn’t always about finding a new recipe.

Sometimes, it’s about understanding the ingredients you’re already using.

BAKER'S BENCH

Flour: The Ingredient That Changes the Whole Bake

Flour does more than provide structure. It affects how much water your dough absorbs, how it develops strength, how fermentation progresses, and what the finished bread feels and tastes like.

Flour may be the focus of this issue, but it never works alone.

Water determines how the flour hydrates, starter drives fermentation, and salt helps shape the dough’s strength and flavor.

When one ingredient changes, the others still matter. That’s why understanding flour is really about understanding how the whole dough works together.

All-Purpose vs. Bread Flour

Bread flour generally has more protein-forming potential, which can help dough develop strength and hold its shape. All-purpose flour varies by brand, but many all-purpose flours work beautifully for sourdough.

Practical takeaway: If you switch flours, expect the dough to feel a little different. Pay attention before automatically changing the recipe.

Protein Is a Clue

The protein percentage on a flour bag gives you a clue about its gluten-forming potential. In general, higher-protein flour can develop more strength and structure, while lower-protein flour tends to produce softer dough.

Bread flour is usually higher in protein than all-purpose flour, which is one reason it works well for stronger sourdough doughs.

Practical takeaway: Protein percentage is helpful when comparing flours, but it's not the whole story. Let your dough show you how the flour performs.

Whole Wheat and Rye

Whole wheat and rye bring different characteristics to a dough.

Whole wheat contains more of the grain, including bran and germ, while rye develops structure differently from wheat.

Practical takeaway: When adding whole grains or changing the flour blend, expect differences in hydration, handling, and fermentation. Start with a partial substitution if you’re experimenting.

Hydration Isn’t One-Size-Fits-All

Different flours absorb water differently. A recipe’s hydration is a starting point—not a guarantee that every flour will produce the same dough.

Practical takeaway: When trying a new flour, hold back a little water if needed. Let the flour hydrate, then decide whether the dough needs more.

Read the Dough, Not Just the Recipe

A flour change can affect how quickly dough develops and how it behaves during fermentation.

Practical takeaway: Use the clock as a guide but also watch the dough. Notice its texture, strength, bubbles, and expansion.

The next time your dough behaves differently, don’t assume you’ve done something wrong. Ask whether the flour might be part of the story.

YOU ASKED . . .

Community Question

Why does changing one ingredient change my sourdough?

Have you ever changed one ingredient in a familiar sourdough recipe and suddenly wondered what happened?

Maybe you added more water, used a different flour, reduced the salt, or mixed in a handful of cheese or dried fruit. The recipe may look almost the same, but the dough can behave differently.

That’s because sourdough is a system. Each ingredient has a role, and changing one can affect how the others work.

Flour provides the structure and absorbs the water. Different flours can change the dough’s strength, texture, and hydration needs.

Water hydrates the flour and helps determine how the dough comes together. More water generally creates a wetter dough, but how much water the dough can comfortably hold depends on the flour and the rest of the recipe.

Starter brings the microorganisms responsible for fermentation. Its amount, strength, and maturity can influence how quickly the dough develops and how much fermentation time it needs.

Salt adds flavor, but it also affects dough strength and helps regulate fermentation. Changing the salt can change more than the taste.

Inclusions—such as cheese, herbs, olives, nuts, seeds, dried fruit, or chocolate—can change the dough, too. They may add moisture, absorb water, contribute weight, or make the dough more difficult to handle.

What This Means for Your Next Bake

When a dough behaves differently, ask:

- What changed?
- What role does that ingredient play?
- Does the dough need a different amount of water, more time, or a different handling approach?

You don’t always need to change the recipe. Sometimes the best adjustment is simply to recognize that the dough is behaving differently and work with it.

The more you understand each ingredient’s role, the easier it becomes to make thoughtful adjustments instead of guessing.

THE BAKER'S CHALLENGE

Try Something Different

Ready to see what happens when you change the flour?

For your next bake, try a different flour or a simple flour blend.

You might swap some all-purpose for whole wheat, add a little rye, or experiment with einkorn.

Before and during your bake:

1. Check the flour. Write down the type, brand, and protein percentage, if listed.
2. Notice the dough. As you mix and fold, pay attention to how it feels. Is it dry, sticky, slack, strong, or different from usual?
3. Watch fermentation. Does the dough rise and develop at about the same pace as your usual recipe, or does it seem different?
4. Record the result. What worked? What would you change for next time?

When experimenting with different flours or blends, be sure to keep the rest of the recipe consistent so you can better understand what changed.

REFERENCE CORNER

Your Printable: The Baker’s Flour Guide

Not sure which flour to reach for—or what will happen when you change it?

This issue’s free printable, The Baker’s Flour Guide, gives you a quick reference for five common sourdough flours:

🌾 All-purpose
🥖 Bread flour
🌾 Whole wheat
🌱 Rye
🌾 Einkorn

You’ll find what each flour is best for, what to expect in your dough and starter, simple starting ratios, substitution tips, hydration guidance, and what to look for when choosing unbleached flour.

Keep it handy the next time you’re standing in the flour aisle—or wondering why your dough suddenly feels different.

Download your free Baker's Flour Guide and keep it handy for your next bake.

COMMUNITY CRUMB

Fresh-Milled Flour: Let’s Learn Together

Freshly milled and ready to bake. A little peek at the tools behind the flour we’re learning about this week.

I’ll be honest: fresh-milled flour is something I want to understand better myself.

I’ve been hearing more about it, seeing bakers use it in their everyday baking, and becoming curious about what changes when flour goes from whole grain to freshly milled. What makes it different? Why do some bakers prefer it? And what should someone know before trying it?

So rather than pretending I have all the answers, I thought we could explore it together.

What Makes Fresh-Milled Flour Different?

Fresh-milled flour is made by milling whole grains, which means it includes the bran, germ, and endosperm. That makes it different from many refined flours, where some of those components have been removed.

The bran and germ bring more than just nutrition. They also affect how the flour behaves in dough. Whole-grain flour can absorb water differently, and the presence of bran can influence gluten development and dough texture.

That means fresh-milled flour isn’t simply a direct substitute for every recipe. The grain, how finely it is milled, and how the dough is handled can all matter.

Why Are Bakers Interested in It?

For many bakers, the appeal is a combination of flavor, freshness, and curiosity.

Freshly milled flour can have a different aroma and flavor from flour that has been sitting on a shelf. Milling at home also opens the door to experimenting with different grains and varieties that may not be available as everyday flour.

And there’s something appealing about knowing more about the grain itself—where it comes from, what it contributes, and how it changes the bread.

What Changes in the Dough?

This is where I’m especially interested.

Fresh-milled flour can behave differently from refined flour because of its composition and the way it absorbs water. Whole-grain particles can also affect how gluten develops and how the dough feels during mixing and fermentation.

But I’m learning that there isn’t one universal rule for fresh-milled flour. Different grains can behave differently, and the same grain can produce different results depending on how it is milled and used.

A practical place to start: If you’re curious, try incorporating a small amount of fresh-milled flour into a familiar recipe rather than changing the entire flour blend at once. Keep the rest of the recipe consistent and observe what changes.

What About Storage?

Fresh-milled flour deserves attention beyond the mixing bowl.

Because it contains the bran and germ, it has different storage considerations from refined white flour. Freshness, temperature, and storage conditions can all matter.

That’s another area I want to learn more about—especially how bakers store freshly milled flour, how they decide when to use it, and what changes over time.

What I’m Still Exploring

I’m still learning about:

- Which grains are good starting points for a beginner.
- How different grains affect hydration and dough strength.
- How to adapt a familiar sourdough recipe.
- What equipment is actually useful for home milling.
- How to store fresh-milled flour and whole grains.
- What experienced fresh-milled bakers wish they had known sooner.

If you already use fresh-milled flour, I’d love to hear what you’ve learned. What surprised you? What do you wish you knew before you started?

And if you’re curious like I am, we’ll keep learning together.

There’s no requirement to mill your own flour to be a good baker. But understanding what changes when we do can make us more thoughtful—and more confident—in the kitchen.

FRESH FROM CLEAR CREEK

The Five Flours: A Simple Amazon Shopping List

After putting together this week’s Baker’s Flour Guide, I wanted to make it a little easier to actually try the flours we talked about.

So, I created a curated Amazon list featuring basic options for each of the five flours in this issue:

🌾 Unbleached All-Purpose Flour — a great everyday choice and an easy place to start

🥖 Unbleached Bread Flour — for stronger dough and classic sourdough loaves

🌾 Whole Wheat Flour — for adding whole-grain flavor and nutrition

🌱 Rye Flour — for distinctive flavor and active fermentation

🌾 Einkorn Flour — for exploring an ancient grain with a unique flavor and texture

I’m keeping this list intentionally simple. You don’t need five different bags of flour sitting in your pantry to be a good baker.

Start with the flour that fits the bread you want to make, and experiment from there.

I’ve also prioritized unbleached options when choosing white flour.

👉 Browse the Five Flours Amazon List

Some links in this issue are affiliate links, which means I may earn a small commission if you make a purchase through them, at no additional cost to you. I’ll continue updating the list as I find useful options for the Clear Creek baking community.

Photo Credit: Southern Living

COMING OUT OF THE OVEN

Next Week: Beyond Wheat

Next week, we’re stepping beyond traditional wheat flour and exploring gluten-free sourdough.

If you’ve ever wondered whether you can simply swap wheat flour for a gluten-free alternative, the answer is: not quite.

Gluten-free sourdough is a different kind of dough, with different ingredients, structure, and techniques. We’ll look at what makes it different, what to consider when choosing gluten-free flours, and where to begin - including what makes a gluten-free sourdough starter different from a traditional wheat starter.

Whether you’re already baking gluten-free or simply want to understand it better, I hope you’ll join me as we explore Beyond Wheat.

Until then, keep baking, keep noticing, and keep learning from your dough.

UNTIL NEXT TIME. . .

Thanks for spending a little time with me this week. I hope you learned something new and found a bit of inspiration for your next bake.

See you next week!

Happy Baking!

Alice Wilson

Liked this week's issue? Know someone who loves Sourdough?

Forward them this issue and invite them to join The Weekly Rise.