Sourdough Substitutions Guide
Ran out of something mid-mix, or baking around an allergy? Here's what actually works, what changes when you swap it, and what I wouldn't risk.
As an Amazon Associate, I earn from qualifying purchases — full disclosureWhen in doubt, the Sourdough Calculator will help you recheck your ratios after any flour swap.
Flour
Works in most recipes — expect a slightly softer crumb since AP flour has less protein. If you’re swapping regularly, recheck your hydration with the Sourdough Calculator.
Swap up to 50% before you’ll need to adjust hydration upward — whole wheat drinks more water.
Sourdough structure depends on gluten, so a true gluten-free loaf needs a different recipe and blend, not a substitution in a standard one.
Fat & Dairy
Fine in enriched doughs; texture shifts slightly softer with oil.
Usually works well — oat and soy hold up better than almond in enriched doughs.
Regular milk plus a splash of lemon juice or vinegar, rested 5 minutes.
Sweeteners
Use about ¾ the amount and reduce another liquid slightly — honey adds moisture.
Same idea as honey; adds a distinct flavor, so it’s best in recipes where that fits.
Salt
Reduce the volume slightly (table salt is denser) — go by weight when you can.
Starter & Discard
Only when a recipe specifically calls for either — they behave differently, and discard won’t leaven a loaf on its own. New to feeding and discard? Start with Starter 101 or track it with the Feeding & Discard Log.
Pantry Staples I Keep Stocked
The flours and salt I always have on hand.
King Arthur Bread Flour, 5lb
The protein content that gives sourdough its structure — I keep this stocked at all times.
Whole Rye Flour (for feeding starters)
A spoonful in your feeding routine gives a sluggish starter a real boost of activity.
Fine Sea Salt (Baker’s Salt)
Fine grain dissolves evenly into dough — no gritty pockets of salt in your crumb.
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Want to know what else belongs in your kitchen? See our Equipment Guide, browse the full Shop, or troubleshoot a swap gone sideways in Sourdough Troubleshooting.