One of the most beautiful things about baking sourdough is how little you need to create something nourishing, delicious, and deeply satisfying. Just flour, water, salt, and time that’s it. But the quality of each of those simple ingredients truly matters. Whether you’re new to sourdough or a seasoned baker, choosing the right ingredients can transform your bread from basic to bakery-quality.

In this guide, I’ll walk you through exactly what to look for when choosing ingredients for your sourdough bread, based on what I use and trust in my own kitchen at The Sourdough Way.

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🌾 Flour: The Foundation of Your Loaf

Best flour for sourdough? Start with a strong unbleached, organic bread flour with a protein content of around 12.5% or higher. High-protein flours give your dough strength, structure, and that beautiful open crumb.

🔸 I use stone-ground, Australian-grown bread flour from the Flinders Ranges in South Australia, it’s fresh, minimally processed, and free from additives.
🔸 For beginners: Stick to white bread flour while learning. It’s more forgiving and helps build confidence.
🔸 As you grow more confident, you can experiment with whole wheat, rye, spelt, and even specialty blends.

💡 Pro Tip: Always check the ingredients list! Choose flours that are unbleached, free from anti-caking agents, and as fresh as possible.

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💧 Water: The Secret Ingredient You Might Overlook

Yes, even your water matters in sourdough baking. If your tap water is heavily chlorinated, it could slow down or weaken your wild yeast and good bacteria.

✅ Use filtered or rested tap water (just let it sit uncovered overnight).
✅ Always use lukewarm water unless your recipe specifies otherwise.

If you’re struggling with sluggish starter activity or poor dough rise, your water might be the hidden culprit.

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🧂 Salt: Small but Mighty

Salt brings out flavor and strengthens gluten. I always use non-iodized Celtic sea salt because it’s clean, mineral-rich, and won’t interfere with fermentation like iodized table salt can.

Avoid salts that contain anti-caking agents or additives. They can alter the texture and even slow down the natural fermentation process.

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🧈 Optional Add-ins: When You’re Ready to Get Creative

From seeds and spices to cheese, fruit, olives, and even herbs, sourdough is the perfect canvas once you’ve mastered the basics.

🌻 Start simple, then gradually experiment.
🌿 Add-ins can impact hydration, fermentation time, and shaping, so less is more in the beginning.

I always say: Build confidence with your dough first, then explore the fun extras.

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📝 A Gentle Reminder for Bakers

Don’t stress over perfection. If you need to swap an ingredient, I always offer notes in my recipes when it truly matters. Trust your kitchen, trust your hands, and enjoy the slow, beautiful rhythm of baking with sourdough.

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🥖 Key Takeaways for Better Sourdough Baking
    •    Choose high-protein, unbleached, stone-ground flour for best structure
    •    Use filtered or dechlorinated water to keep your wild yeast happy
    •    Stick to non-iodized salt to support fermentation
    •    Keep it simple while you’re learning, then get creative!

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🍞 Ready to Bake?

Now that you’ve got the best ingredients sorted, you’re ready to mix, fold, ferment, and bake a loaf that’s both nourishing and deeply satisfying. Check out my Soft Sourdough Sandwich Loaf Recipe or grab your copy of my recipe eBook for more beginner-friendly inspiration.