Hi, I hope you all good. This is my sourdough. I have been making it now for a month or a living over. I have used two type of flour so far. One from Prisma was good actually but not very good and one from Citymarket. The one from Citymarket was rich of fiber and more protein but my bread never go like swells.

So plz for people who been making sourdough for a longer period than me could you plz recommend me the best flour you have tried and you think it work perfect for making sourdough ( not Rye sourdough).

Note: there is a picture of the flour I have used so far. Ofc I add also Myllärin Luomu vehnäjauho ane I use it to make the starter.

by Common_Statement7771

10 comments

  1. > One from Prisma was good actually but not very good

    You’re making sense but not really

  2. I used mostly puolikarkea (maybe 90-95%) and some graham flour (maybe 5-10%). More graham for the feeding than the actual baking (edit: seems like I used 1/3 graham and 2/3 puolikarkea for feeding according to my scribbling). But I am a regular old boring dude, you can make sourdough with many different combos. You just have to adjust and trial to make it work. I also don’t bake sourdough anymore because it takes so much time.

  3. Just use organic wholewheat flour for sourdough. That has the nutrients the microbes need.

  6. I get my flour from the miller (Strömsbergin mylly), and it works pretty good. Mostly I use a mix of standard wheat flour and hiivaleipäjauho.
    There is this “lähiruokarengas”, where local farmers etc can sell their products. It is called Reko, and works like this:
    They have Facebook groups for different districts. Sellers offer their goods in the group, and you can order from them.
    Every second week they have a pickup window, where you can then get your pre-ordered things.
    I’d say that the prices for flour are similar to what you get in the shop.

  7. I s market, there are these pinkish bags with Manitoba flour. Pretty darn good

  8. i made sourdough 4 years ago. The puolikarkea is the white bleached flour, and so back then, it wasn’t very good at feeding the starter. I switched to the luomu one and it was much better, but since it was quite expensive, I used also the hiivaleipä flour for feeding.

  9. Hiivaleipäjauho doesn’t have much viscosity. Doesn’t make for a good sourdough bread. Viscosity is generally a problem with Finnish flours, but puolikarkea is the best option out of the basic options.

    Try something like Ramlösa Kvarn Manitoba Cream. Some supermarkets have it in stock.

  10. You should use regular white flour (puolikarkea) and organic if you want. “Whole grain flour” can be used to create the sourdough starter, but not necessary for feeding it. I’m not sure about the hiivaleipä flour contents

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