If you’ve ever baked a loaf that fell flat or struggled with sticky dough that just wouldn’t hold its shape,, your flour might be the reason. The secret to great sourdough isn’t just in the starter, it starts with high-quality flour, and protein content plays a big role.
Here’s why it matters, what to look for, and how we make sure your flour always sets you up for success.
Our Commitment to Sourcing the Best Flour
We go to great lengths to find the right flour because not all flour is created equal.
- We work with Flinders Ranges Premium Grain, a South Australian miller known for consistency and exceptional grain quality.
- Their flour has been recognised internationally and is ideal for sourdough baking, with strong gluten performance and a flavour that shines through every loaf.
The result? Flour that supports structure, rise, and taste every time.
The Protein Content of Our Flours
Here’s what you can expect from our core range:
-
White Bread Flour – 12.5% protein
✔ Stable and strong, perfect for airy sourdough with chewy texture -
Rye Flour – 12–15% protein (seasonally variable)
✔ Great for flavour and fermentation, but lower gluten strength -
Wholemeal Flour – 13–15% protein (naturally varies)
✔ Hearty, fibre-rich, and great for mixed-dough bakes
These flours are batch-tested and labelled, so you always know what you're working with.
Why Protein Content Matters for Sourdough
In sourdough, protein equals strength. It builds gluten, those magical strands that trap gas, create rise, and give your loaf structure.
- More protein = stronger dough and better rise
- It also leads to better oven spring, crumb texture, and a crispy crust
- Low-protein flour = sticky, slack dough that collapses before it can shine
Especially for beginners, starting with a strong, high-protein flour can make all the difference.
How to Choose Flour if Buying Your Own
When your kit runs out and you’re shopping around, keep this in mind:
- ✅ Look for 12% or higher protein on the nutrition label (per 100g)
- ✅ Choose bread flour, stone-milled, or unbleached where possible
- ❌ Avoid flours that don’t list protein content (they're likely too low for sourdough)
- ❌ Steer clear of bleached, cake, or “plain” flours without structure
Not sure? Our flour is available for reorder, so you always have a reliable option ready.
Want to Keep Getting Great Results?
Many of our customers reorder flour through our store after their first few loaves and with good reason.
- It delivers reliable, repeatable results
- We label all bags with batch-specific protein content
- If you need extra details or help choosing, we’re happy to guide you
Bake Better with Every Loaf
We source the best flour so you can bake your best bread. Whether you’re brand new or deep in your sourdough journey, using the right flour makes a huge difference.
Need to check a protein value or want advice on mixing flours?
📧 Email: Reach out to us HERE