Basic Ingredients:
You can use whatever brands you want in your bread, these are just some of my favorites. I decided early in my Sourdough journey that I was going to prioritize local ingredients as much as possible. As an Amazon Associate I earn from qualifying purchases.
I use Dakota Maid Flour for all of my baking. It is milled in Grand Forks, ND, which makes it local to me. The link takes you to the North Dakota Mill website, but I buy it at Hugos or Sams Club.
All Purpose Flour–I use this to feed my starter and for baking pretty much everything except sourdough bread.
Bread Flour–Sourdough bread needs a stronger, higher protein flour.
Whole Wheat Flour–10% of the flour in my sourdough recipe is Whole Wheat Flour. This adds texture and helps add to the sour flavor during fermentation.
Rice Flour–I prefer this Thai rice flour to anything else I’ve tried. It’s texture is much finer, more like powdered sugar or cornstarch. Rice Flour is used for dusting the loaf right before you score it. It helps the scoring design stick out more.
Salt–literally any salt will do. If I’m feeling fancy, I’ll use this Diamond Crystal Kosher salt, but I usually just use the cheap Iodized Salt from the grocery store.
Preferred Inclusion ingredients:
I always use American Crystal Sugar in all of my baking. It’s grown and processed locally and I can buy it at most grocery stores. This link takes you to the factory website. They sell regular Granulated Sugar, Powdered Sugar and Brown Sugar and I use it all.
Dried blueberries–this is what I use in my Blueberry Lemon bread instead of fresh or frozen blueberries. You can also buy them at Walmart or grocery stores.
What The Huck! 