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Barley Flour

Malty, slightly sweet flour with high fiber. Adds tenderness and a distinctive malt flavor to blends.

maltysweetearthy
8.7g
Protein / 100g
68–80%
Hydration Range
weak
Gluten Strength
30%
Max in Blend

Nutrition Facts (per 100g)

Calories357 kcal
Protein8.7g
Carbohydrates77.4g
Dietary Fiber12.8g
Total Fat2.45g
Iron3.30mg

Source: USDA FoodData Central (FDC #2512376) — Foundation data

Sourdough Baking Guide

Hydration

High fiber absorbs extra water. Increase hydration 3–5% when blending.

Recommended range: 68–80%

Gluten

Weak — blend with bread flour for best results

Fermentation Speed

Ferments faster than white flour — shorten your bulk fermentation time.

Tips

  • 1.Contains some gluten but very weak — cannot support a loaf alone.
  • 2.Best at 10–25% blended with bread flour for malty complexity.
  • 3.High beta-glucan fiber creates a slightly gummy texture at high percentages.
  • 4.Ferments faster than white flour due to high enzyme activity.

Related Flours

Dark Rye Flour

15.9g protein

Light Rye Flour

9.8g protein

Spelt Flour

14.5g protein

Semolina Flour

13.3g protein

Try a Recipe

500g at 75% → 1000g at 70% → ← All flours

Sources