Sourdough baking has spiked to popularity over the past ten years, but the new trend we’re headed toward in 2025 is baking with the finest quality ingredients for better nutrition, fermentation, and digestibility. The kind of flour you use to feed your starter and bake is one of the most important decisions for any sourdough baker. Enter organic flour: a champion when it comes to fermentation efficiency and overall health benefits.
Sourdough Science Feeding Flour — Certified Organic Sourdough Starter Blend for Maximizing Gluten Breakdown and Maintaining a Happy, Healthy, Resilient Sourdough Culture. So why is organic flour such a deal? Let’s dive in.
The Importance of Organic Flour in Sourdough Baking
1. Free from Chemicals & Additives
Certified organic flour is free from pesticides, synthetic fertilizers, and chemical additives that can hinder the natural fermentation process. This keeps your sourdough starter bubbling along, packed with good bacteria.
2. Enhanced Fermentation & Gluten Breakdown
My day to day sourdough bread that I make from scratch has been going strong now for a while and for the most part is kept alive by the organic flours that I use to give it life, specifically high-extraction bakers flour and wholegrain bakers flour, which amply feed your sourdough starter with certain key nutrients. Feeding Flour balances these two flours in a way to optimize the fermentation process, leading to a better nutrient absorption and digestibility of the final product.
3. Improved Microbial Diversity
It is microbial diversity that makes a good sourdough starter. It is due to the fact that organic flours retain a lot more of their natural yeast and bacteria, creating an optimal fermentation environment and producing a henceforth better performance from your sourdough starter
4. Better Flavor & Texture
Organic flour makes a difference Having gut-health benefits to your sourdough bread, they lend a deeper, more complex flavor since been naturally fermented using organic grains during milling.
What Makes Feeding Flour the Best Choice for Your Sourdough Starter?
Equal parts of 50% Organic High Extraction Bakers Flour and 50% Organic Wholegrain Bakers Flour from Kialla Pure Foods, our Feeding Flour — Certified Organic Sourdough Starter Blend is designed to produce the best sourdough starters. Here’s what makes it the right choice for sourdough bakers:
✔️ Certified Organic & Additive-Free
We only use the highest quality organic flours with no preservatives or artificial enhancers to disrupt your fermentation.
✔️ Optimized for Gluten Breakdown & Yeast Activity
The combination is intentionally designed to promote yeast activity, and to breakdown gluten which makes sourdough digest more easily.
✔️ Balanced Nutrition for a Thriving Starter
The combination of high-extraction and wholegrain flours provides essential nutrients, ensuring a healthy and resilient sourdough culture.
✔️ Maximum Bacterial Activity
Improves microbial diversity so your sourdough starter is consistently more than strong and bubbly.
✔️ Versatile & Reliable
Whether your baking involves artisan bread, pizza, or pastries, Feeding Flour guarantees a steady, well-fed sourdough starter.
How to Use Feeding Flour for the Best Sourdough Starter
Here are simple steps to keep your sourdough starter going strong and active.
1️⃣ Combine Feeding Flour with water and your sourdough starter at your desired hydration.
2️⃣ Combine and let it sit at room temperature to ferment.
3️⃣ Maintain a simple feeding practice by feeding your starter just once a week with this premium flour.
💡 Pro Tip: When feeding with Feeding Flour, using it with The Sourdough Science Academy Mix will provide increased fermentation and will cause further gluten breakdown, producing the ultimate sourdough product.
The Best Organic Flour for Sourdough Starter.
Good flour should be organically certified, high in natural yeast and nutrient dense to fuel fermentation. Ferment Right — Feeding Flour is Your Best Bet for a Robust Starter
How to Keep a Sourdough Starter Healthy and Active?
Regularly feed your starter good-quality organic flour. Feed regularly, about once every week, with Feeding Flour. Store at room temperature for use daily or refrigerate for minimal feeding.
Which flour is best for sourdough fermentation?
Mixing high-extraction with wholegrain flours, for example, Feeding Flour, creates the right nutrient profile for fermentation to take place optimally.
How do you make a sourdough starter dropping a week?
Feeding Flour: Feeding Flour allows you to feed your starter only once a week, making maintenance easy and low-maintenance.
What Makes an Organic Flour Blend Ideal for Your Fermentation?
Natural yeast and bacteria will be encouraged to flourish, leading to improved fermentation qualities and ultimately better digestibility of sourdough..
Final Thoughts: Make the Switch to Organic for Better Sourdough
As sourdough baking continues to evolve in 2025, the demand for higher-quality, organic, and scientifically formulated flours is greater than ever. The Sourdough Science’s Feeding Flour — Certified Organic Sourdough Starter Blend offers the best solution for bakers who want to maintain a healthy, active, and resilient sourdough culture with minimal effort.
🔥 Available in 1kg and 2kg packs, this premium organic flour blend is the key to unlocking better fermentation, improved gluten breakdown, and consistently perfect sourdough bread.
Start your journey towards healthier and more flavorful sourdough today with Feeding Flour!