What Is Refined Flour?
The Definition
Refined Flour (often labelled as White Bread Flour) has had the bran and germ mechanically removed, leaving only the starchy endosperm. While this creates a flour that produces high volume and airy bread (due to strong, uninterrupted gluten), it is a biological "desert."
The Deficit
Refined flour lacks the minerals (ash) and vitamins required for optimal bacterial health. To maintain a healthy starter on refined flour, it is often necessary to "spike" the feed with a portion of whole grain (rye or wheat) to prevent the culture from becoming sluggish.
Last updated: 6 January, 2026
Featured
Pre-shaping is an intermediate step between bulk fermentation and final shaping. The dough is divided and loosely formed into rounds, then left to rest (bench rest) for 15–30 minutes. This step reorganises the gluten network after the division and creates a smooth "skin" on the dough.