Sourdough Flour Blends: 8 Combinations Worth Trying

If you've been baking with one flour, you're missing out. Mixing flours unlocks flavors and textures that single-flour breads can't reach. Here are eight combinations worth trying.

The principles

Most blended sourdoughs follow these guidelines:

• 50–80% bread flour as the base (for structure)
• 20–50% specialty flour (for flavor and character)
• Adjust hydration (whole grains absorb more water)
• Adjust fermentation (whole grains ferment faster)

1. The classic 80/20 country loaf

• 400g bread flour
• 100g whole wheat flour
• Increase hydration by 5%

A reliable, flavorful everyday bread. The whole wheat adds depth without compromising structure. This is most bakers' default once they move past pure white flour.

Best for: everyday loaves, sandwiches, toast.

2. Three-flour rustic blend

• 350g bread flour
• 100g whole wheat
• 50g rye
• Increase hydration by 7%

A more complex flavor than 80/20. The rye adds tang and a slight sticky chew.

Best for: country loaves with maximum flavor.

3. Spelt blend

• 350g bread flour
• 150g spelt flour
• Standard hydration (spelt absorbs less than wheat)

Spelt has nutty, slightly sweet flavor and produces a softer crumb. Easier to digest for some.

Best for: dinner loaves, sandwich bread.

4. Khorasan (Kamut) blend

• 400g bread flour
• 100g kamut flour
• Increase hydration by 3%

Kamut has a rich, buttery flavor and golden color. Higher protein than regular wheat.

Best for: specialty loaves, gift breads.

5. Einkorn blend

• 350g bread flour
• 150g einkorn flour
• Decrease hydration by 5%

Einkorn is an ancient wheat with a delicate, almost custardy crumb. Doesn't develop strong gluten on its own, so blend with bread flour.

Best for: tender sandwich loaves, brunch breads.

6. Heavy rye blend (for rye bread)

• 250g bread flour
• 250g whole rye
• Increase hydration by 10%

A serious rye loaf. Dense, dark, and intensely flavored. Keeps for a week.

Best for: rye bread for sandwiches, smørrebrød, with cheese and sausage.

7. Mediterranean blend

• 350g bread flour
• 100g semolina (durum wheat)
• 50g whole wheat
• Standard hydration

The semolina adds golden color and slightly chewy texture, reminiscent of Italian country loaves.

Best for: olive bread, focaccia, pasta-paired meals.

8. Whole grain heavy

• 250g bread flour
• 200g whole wheat
• 50g rolled oats (soaked)
• Increase hydration by 12%

A nearly all-whole-grain loaf with the texture benefit of soaked oats. Hearty, dense, sliceable.

Best for: morning toast, peanut butter sandwiches, cheese boards.

How to soak grains for blends

For oats, cracked wheat, or other whole grains:

• Mix grains with equal weight of boiling water
• Cover and rest 4–8 hours
• Add to dough at the same time as starter

Soaking softens the grain, prevents it from absorbing dough water, and adds gentle sweetness.

Hydration rules of thumb

When swapping flours:

• Add 1–2% water for every 10% of whole wheat substitution
• Add 3–5% water for every 10% of rye substitution
• Subtract 1% water for every 10% of spelt or einkorn substitution

Adjust by feel, not just math. The dough tells you when it's right.

Fermentation adjustments

Whole grain doughs ferment faster:

• 10% whole grain → no major change
• 25% whole grain → 10% shorter bulk
• 50% whole grain → 20% shorter bulk
• 75%+ whole grain → 30% shorter bulk

Watch the dough, not the clock.

The taste test

The fastest way to develop flavor preferences: bake the same recipe with three different flour blends in one weekend.

Set up three doughs:

• Loaf A: 100% bread flour
• Loaf B: 80/20 bread/whole wheat
• Loaf C: 70/20/10 bread/whole wheat/rye

Same other ingredients, same process. Compare the bakes.

Most bakers immediately prefer the blended versions. The flavor difference is dramatic.

Single-origin specialty flours

Once you're comfortable with blends, try single-origin or heritage flours:

• Red Fife wheat (Canadian heritage)
• Turkey Red wheat (American heritage)
• Sonora wheat (Sonoran Desert heritage)
• Local mill direct-purchase

These flours have stronger personalities than commercial bread flour and often lower protein. They make distinctive breads that taste of their place.

A note on "ancient" grains

"Ancient" is marketing language for older wheat varieties (einkorn, emmer, spelt, khorasan). They're not necessarily more nutritious than modern wheat, but they have:

• Different flavors
• Different gluten structures
• Different protein content
• Different textures

Try them for variety and interest, not because they're "healthier."

Storage of multiple flours

If you start blending, you'll have multiple flour types. Storage:

• Bread flour: pantry shelf
• Whole wheat: pantry shelf, use within 3 months
• Rye: pantry shelf, use within 3 months
• Specialty (spelt, einkorn, etc.): freezer if not using often (oils go rancid faster)

Whole-grain flours have shorter shelf lives than refined flours because the bran contains oils.

The gateway blend

If you're nervous about experimenting, start with the 80/20 (#1 above). It's the safest, most reliable upgrade from pure bread flour.

After a few bakes, try adding rye (3-flour blend, #2). Then explore further.

Within a few months, you'll have favorite blends and a feel for what each flour contributes.

Why bother

A bread baked from a single bag of generic bread flour is fine. A bread baked from a thoughtful blend of three flours has character — a story, a place, a voice.

Bread blending is one of the cheapest ways to elevate your sourdough. A small bag of specialty flour costs $5–10 and changes a hundred loaves.