Whole Wheat Flour
Nutty, fiber-rich flour milled from the entire wheat kernel. Adds depth of flavor and nutrition to sourdough.
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15.1g
Protein / 100g
68–85%
Hydration Range
medium
Gluten Strength
100%
Max in Blend
Nutrition Facts (per 100g)
Calories370 kcal
Protein15.1g
Carbohydrates71.2g
Dietary Fiber10.6g
Total Fat2.73g
Iron3.86mg
Source: USDA FoodData Central (FDC #790085) — Foundation data
Sourdough Baking Guide
Hydration
Increase hydration 3–5% over bread flour — bran absorbs extra moisture.
Recommended range: 68–85%
Gluten
Medium — good for sourdough with careful handling
Fermentation Speed
Ferments faster than white flour — shorten your bulk fermentation time.
Tips
- 1.High protein but weaker gluten — bran particles cut gluten strands during mixing.
- 2.Ferments faster than white flour due to higher mineral and enzyme content.
- 3.Start with 20–30% whole wheat blended with bread flour, then increase as you gain experience.
- 4.A 75% hydration whole wheat dough handles like a 65% white flour dough.
Related Flours
Try a Recipe
Sources
- Nutrition data: https://fdc.nal.usda.gov/food-details/790085/nutrients
- Hydration adjustment: https://flourwise.com/blog/sourdough-hydration-chart/
- Handling notes: https://www.theperfectloaf.com/fifty-fifty-whole-wheat-sourdough-bread/