What Ancient Grain Flours Does Sourdough.com Sell and How Are They Used?

Updated

Sourdough.com sells a single freshly milled ancient grain flour blend under the name "Ancient Grain Flour," described as organic and including spelt, rye, khorasan, and moltema, priced from $8.00. It is sold as a standalone product and also bundled into the Ancient Grain Sourdough Baking Kit (Basic, $56.00), the Ancient Grain Sourdough Starter Kit ($61.00), and the Ancient Grain Sourdough Baking Kit – Large ($118.00). The site positions these grains within a broader argument about sourdough and carbohydrates: that ancient grains, combined with long fermentation, can lower a bread's glycemic and FODMAP impact compared with fast-fermented modern wheat bread. If you are choosing a flour for a specific dietary goal, the grain choice and fermentation time matter more than the label "ancient grain" alone.

What is actually in the Ancient Grain Flour

The product listing names four grains:

Grain Typical character in sourdough
Spelt Nutty, slightly sweet; extensible gluten that ferments quickly and can over-proof
Rye Dense, malty, low gluten; adds sourness and keeps bread moist for days
Khorasan (Kamut) Buttery, golden crumb; large grains, moderate gluten strength
Moltema A wheat variety; contributes structure and a milder flavor than rye

The listing does not state the proportion of each grain, so you cannot assume a fixed ratio when substituting. Treat the blend as a single ingredient unless you buy the grains separately.

Why ancient grains are used in sourdough

The site's article "Sourdough and Carbohydrates" (October 13, 2025) frames the choice around two mechanisms:

  • Grain choice. Ancient grains are presented as having a different carbohydrate profile and, in some cases, lower FODMAP potential than modern wheat.
  • Long fermentation. A slow, sourdough fermentation is described as naturally lowering bread's potential glycemic and FODMAP impacts.

The practical takeaway is that ancient grain flour is not a shortcut on its own. The fermentation time is doing part of the work, so a fast rise with ancient grain flour gives you the flavor but not necessarily the effect the article describes.

How to substitute these flours in sourdough recipes

Ancient grain flours behave differently from strong white bread flour, so substitute by feel and time rather than by a straight 1:1 swap.

  1. Start at 20–30% of total flour. Replace part of your white flour with the ancient grain blend and keep the rest as bread flour. This preserves enough gluten structure for an open crumb.
  2. Increase hydration slightly. Spelt and rye absorb water differently and can make dough feel sticky or stiff. Add water in small amounts until the dough feels like your usual dough, not wetter.
  3. Shorten bulk fermentation. Spelt in particular ferments fast. Check the dough earlier than you would for an all-white loaf and shape before it goes slack.
  4. Expect a denser crumb at higher percentages. Above roughly 50% ancient grain, the loaf will be tighter and heavier. That is normal, not a failure.
  5. Bake to internal temperature, not just time. Dense, high-moisture loaves benefit from reaching about 96–99°C (205–210°F) internally.

Verification: after baking, note the rise height, crumb openness, and how the loaf holds up on day two. Adjust the substitution percentage and fermentation length on the next bake based on those observations.

Common sticking points

  • The blend ratio is unknown. You cannot reproduce a specific flavor or texture unless you buy individual grains. If consistency matters, buy the grains separately.
  • "Ancient grain" is not a health guarantee. The site's own framing ties the benefit to long fermentation and food pairing, not to the grain label alone.
  • Rye and spelt over-ferment quickly. If your dough collapses during shaping, your bulk went too long.
  • Kits vs. flour. If you want the flour plus the tools and starter, the kits ($56–$118) bundle it. If you already have equipment, the flour from $8.00 is the cheaper entry point.

Choosing between the flour and the kits

Option Price Best if
Ancient Grain Flour From $8.00 You have your own starter, banneton, and tools
Ancient Grain Sourdough Baking Kit – Basic $56.00 You want flour plus basic equipment
Ancient Grain Sourdough Starter Kit $61.00 You need a starter and flour to begin
Ancient Grain Sourdough Baking Kit – Large $118.00 You bake often or want the full setup

Prices are as listed on the site and may change. The site also offers a newsletter signup for product and tutorial updates if you want to track new grains or kits.