If your sourdough starter feels weak, your dough won’t hold its shape, or your bread just isn’t rising the way you expect, this episode is for you

In this podcast, we’re talking about why flour matters so much in sourdough baking, especially the difference between all-purpose flour and bread flour, and how protein content affects gluten development, fermentation, and rise.

You’ll learn:

• The typical protein content of all-purpose vs bread flour

• Why higher protein can improve structure and oven spring

• How flour choice affects your starter and your dough

• When all-purpose flour works beautifully

• When switching to bread flour can make a real difference

• How whole wheat and rye behave differently in sourdough

• Why flour can be the missing piece when sourdough feels hard

Sourdough should not feel frustrating or unpredictable. Often, it’s not your technique, it’s your flour.

If you want to go deeper, you’ll find more sourdough recipes, tips, how-to guides, and tools at https://SourdoughSorcery.com, all designed to help you bake with more confidence and a lot less stress.

If this episode helped you, be sure to like, subscribe, and share it with someone who’s struggling with sourdough. More sourdough goodness is coming.

Happy baking 🥖✨