Can I use Whole Wheat Flour (75%) + Bread Flour (25%) instead of Bread Flour in Sourdough Bread?

This blend adds flavor and nutrition while retaining enough gluten for structure, but expect a denser crumb and earthier taste. Use a ratio of For every 1 cup bread flour, use 3/4 cup whole wheat flour + 1/4 cup bread flour.

Best Bread Flour Substitute in Sourdough Bread

5 tested options with exact ratios, science-backed explanations, and tips for success.

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Quick Answer

The best substitute for Bread Flour in Sourdough Bread is All-Purpose Flour with added Vital Wheat Gluten because it closely replicates the higher protein content and gluten structure necessary for proper dough elasticity and crumb development.

Top 5 Bread Flour Substitutes for Sourdough Bread

Substitute	Ratio	Notes	Dietary
⭐ All-Purpose Flour with Vital Wheat Gluten (Best)	For every 1 cup bread flour, use 1 cup all-purpose flour + 1 tablespoon vital wheat gluten	This combination mimics bread flour’s protein content, maintaining dough strength and chewiness with minimal flavor change.	Vegan Dairy-Free Fat-Free Nut-Free
High-Gluten Flour	Use 1:1 substitution for bread flour	High-gluten flour has even more protein than bread flour, which can create a very strong dough but may require slight hydration adjustments.	Vegan Dairy-Free Fat-Free Nut-Free
Whole Wheat Flour (75%) + Bread Flour (25%)	For every 1 cup bread flour, use 3/4 cup whole wheat flour + 1/4 cup bread flour	This blend adds flavor and nutrition while retaining enough gluten for structure, but expect a denser crumb and earthier taste.	Vegan Dairy-Free Fat-Free Nut-Free
All-Purpose Flour Alone	Use 1:1 substitution for bread flour	Using all-purpose flour alone results in a softer, less chewy crumb and a slightly lower rise in sourdough bread.	Vegan Dairy-Free Fat-Free Nut-Free
Spelt Flour (Light)	Use 1:1 substitution for bread flour	Spelt flour produces a more fragile dough that ferments faster and yields a lighter, more delicate crumb with a nutty flavor.	Vegan Dairy-Free Fat-Free Nut-Free

Detailed Guide: Each Bread Flour Substitute in Sourdough Bread

All-Purpose Flour with Vital Wheat Gluten (Best Option)

For every 1 cup bread flour, use 1 cup all-purpose flour + 1 tablespoon vital wheat gluten

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Quick tip: This combination mimics bread flour’s protein content, maintaining dough strength and chewiness with minimal flavor change.

Bread flour typically contains 12-14% protein, which is essential for gluten network formation in sourdough bread. All-purpose flour usually has 9-11% protein, so adding vital wheat gluten (which is nearly pure gluten protein) compensates for this deficit, ensuring the dough develops sufficient elasticity and gas retention.

To succeed, mix the vital wheat gluten thoroughly with the all-purpose flour before combining with other ingredients. Watch hydration levels as the added gluten can absorb more water, so slight adjustments to water content may be necessary.

The final loaf will have a similar rise, crumb structure, and chew to one made with bread flour, making this the closest practical substitute in home baking.

High-Gluten Flour

Use 1:1 substitution for bread flour

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Quick tip: High-gluten flour has even more protein than bread flour, which can create a very strong dough but may require slight hydration adjustments.

High-gluten flour contains 14-15% protein, providing excellent gluten development for sourdough bread. This results in a very elastic dough that traps fermentation gases well, producing a good rise and chewy texture.

Because of the higher protein, the dough may feel stiffer and require slightly more water or longer fermentation to fully hydrate the flour. Monitor dough consistency closely.

The final bread may have a slightly firmer chew and more open crumb compared to bread flour, which some bakers prefer for artisanal sourdough styles.

Whole Wheat Flour (75%) + Bread Flour (25%)

For every 1 cup bread flour, use 3/4 cup whole wheat flour + 1/4 cup bread flour

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Quick tip: This blend adds flavor and nutrition while retaining enough gluten for structure, but expect a denser crumb and earthier taste.

Whole wheat flour contains bran and germ which can interfere with gluten development and absorb more water, reducing dough extensibility. Mixing it mostly with bread flour balances flavor and nutrition with gluten strength.

Hydration should be increased by about 5-10% to accommodate the bran’s water absorption. Kneading and fermentation times may need to be extended to develop gluten fully.

The resulting sourdough will be heartier and denser than pure bread flour but still maintain good rise and chew, suitable for those seeking a more rustic loaf.

All-Purpose Flour Alone

Use 1:1 substitution for bread flour

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Quick tip: Using all-purpose flour alone results in a softer, less chewy crumb and a slightly lower rise in sourdough bread.

All-purpose flour has lower protein content than bread flour, so gluten networks formed are weaker. This leads to doughs that are less elastic and less able to trap fermentation gases effectively.

To improve results, increase kneading time and consider slightly reducing hydration to compensate for weaker gluten. The sourdough starter activity remains unchanged.

The final bread will be softer with a tighter crumb and less characteristic chew, but still acceptable for many home bakers.

Spelt Flour (Light)

Use 1:1 substitution for bread flour

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Quick tip: Spelt flour produces a more fragile dough that ferments faster and yields a lighter, more delicate crumb with a nutty flavor.

Spelt contains gluten but with a different protein structure that is more soluble and less elastic than wheat gluten. This causes doughs to be softer and more extensible but less strong.

Because spelt ferments quickly, reduce fermentation times and handle the dough gently to avoid over-proofing or collapse.

The final sourdough will be lighter and less chewy, with a distinct flavor profile, making it a unique but less traditional substitute.

Vegan Bread Flour Substitutes for Sourdough Bread

Full Vegan guide →

All-Purpose Flour with Vital Wheat Gluten

Ratio: For every 1 cup bread flour, use 1 cup all-purpose flour + 1 tablespoon vital wheat gluten

This combination mimics bread flour’s protein content, maintaining dough strength and chewiness with minimal flavor change.

High-Gluten Flour

Ratio: Use 1:1 substitution for bread flour

High-gluten flour has even more protein than bread flour, which can create a very strong dough but may require slight hydration adjustments.

Whole Wheat Flour (75%) + Bread Flour (25%)

Ratio: For every 1 cup bread flour, use 3/4 cup whole wheat flour + 1/4 cup bread flour

This blend adds flavor and nutrition while retaining enough gluten for structure, but expect a denser crumb and earthier taste.

All-Purpose Flour Alone

Ratio: Use 1:1 substitution for bread flour

Using all-purpose flour alone results in a softer, less chewy crumb and a slightly lower rise in sourdough bread.

Spelt Flour (Light)

Ratio: Use 1:1 substitution for bread flour

Spelt flour produces a more fragile dough that ferments faster and yields a lighter, more delicate crumb with a nutty flavor.

Dairy-Free Bread Flour Substitutes for Sourdough Bread

Full Dairy-Free guide →

All-Purpose Flour with Vital Wheat Gluten

Ratio: For every 1 cup bread flour, use 1 cup all-purpose flour + 1 tablespoon vital wheat gluten

This combination mimics bread flour’s protein content, maintaining dough strength and chewiness with minimal flavor change.

High-Gluten Flour

Ratio: Use 1:1 substitution for bread flour

High-gluten flour has even more protein than bread flour, which can create a very strong dough but may require slight hydration adjustments.

Whole Wheat Flour (75%) + Bread Flour (25%)

Ratio: For every 1 cup bread flour, use 3/4 cup whole wheat flour + 1/4 cup bread flour

This blend adds flavor and nutrition while retaining enough gluten for structure, but expect a denser crumb and earthier taste.

All-Purpose Flour Alone

Ratio: Use 1:1 substitution for bread flour

Using all-purpose flour alone results in a softer, less chewy crumb and a slightly lower rise in sourdough bread.

Spelt Flour (Light)

Ratio: Use 1:1 substitution for bread flour

Spelt flour produces a more fragile dough that ferments faster and yields a lighter, more delicate crumb with a nutty flavor.

❌ What NOT to Use as a Bread Flour Substitute in Sourdough Bread

Cake Flour

Cake flour has a low protein content which results in weak gluten formation, leading to a dense, crumbly sourdough loaf that lacks the characteristic chew and rise.

Whole Wheat Flour (100%)

While whole wheat flour adds flavor and nutrition, using it as a sole substitute reduces gluten strength and hydration capacity, causing a heavier, denser sourdough that may not rise properly.

Gluten-Free Flour Blends

Gluten-free blends lack the gluten proteins necessary for the dough’s structure and elasticity, making them unsuitable for traditional sourdough bread without extensive recipe modifications.

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