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Cake Flour

Low-protein, finely milled flour. Not ideal for sourdough but sometimes used in small amounts for tenderness.

mildneutralsoft
8.2g
Protein / 100g
55–65%
Hydration Range
weak
Gluten Strength
20%
Max in Blend

Nutrition Facts (per 100g)

Calories362 kcal
Protein8.2g
Carbohydrates78.8g
Dietary Fiber1.7g
Total Fat0.97g
Iron5.39mg

Source: USDA FoodData Central (FDC #169723) — SR Legacy data

Sourdough Baking Guide

Hydration

Reduce hydration significantly — low protein means very little water absorption.

Recommended range: 55–65%

Gluten

Weak — blend with bread flour for best results

Fermentation Speed

Ferments at standard speed, similar to bread flour.

Tips

  • 1.Not recommended as a primary sourdough flour — too little gluten for structure.
  • 2.Can be used at 10–20% to soften the crumb in sandwich-style sourdough.
  • 3.The iron content (5.39mg) is from enrichment, not inherent to the flour.
  • 4.If your recipe calls for cake flour, consider AP flour as a better sourdough substitute.

Related Flours

Dark Rye Flour

15.9g protein

Light Rye Flour

9.8g protein

Spelt Flour

14.5g protein

White Rice Flour

6.9g protein

Try a Recipe

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

Sources