What is absorption in sourdough and how does it affect sourdough bread texture and hydration?
Absorption refers to the measure of the amount of water that the flour can soak up or absorb, in order to achieve a desired dough consistency. Something I am passionate about and teach at The Sourdough School and Club is the importance of understanding the flour you use and how this impacts the bread you produce. Different flours absorb water differently, depending on their protein content, how finely they are milled, and even the climate where the grain was grown. These factors all affect how much water the flour can handle and, consequently, how much you should add during mixing.
Each flour has its own properties. Whole grain flours, for instance, absorb more water than white flours because they contain the bran and germ, which soak up more moisture. If you’re using whole wheat, rye, or spelt, you’ll likely need to increase the hydration level to get the right dough consistency. On the other hand, refined white flours, like all-purpose or bread flour, absorb less water and produce a softer, more elastic dough.
Another factor to consider is the age of your flour. Freshly milled flour behaves differently from flour that’s been sitting on the shelf for a while. Fresh flour might be more absorbent and require a bit more water, while older flour may not need as much.
This is also paramount to understand for the sourdough making process, during the autolyse phase. Where the dough will rest and absorb the water. And can be adjusted to produce the desired affect.
