Sourdough Boule

Sourdough starter is a natural leavening agent made from fermented flour and water. It contains beneficial bacteria and yeast that can improve gut health. The fermentation process may also enhance nutrient absorption.

Warm water is used to activate yeast and facilitate dough mixing. It does not contribute any nutritional value or health risks. Its primary role is functional in the bread-making process.

Active dry yeast is a leavening agent that helps dough rise by producing carbon dioxide. It is a processed ingredient but generally considered safe for consumption. Yeast can also provide some B vitamins and minerals.

Bread flour is a high-protein flour that contributes to the structure and texture of bread. It is refined and lacks the fiber and nutrients found in whole grains. Its primary function is to provide gluten for elasticity in dough.

Whole wheat flour is made from the entire wheat kernel, retaining fiber and nutrients. It is less processed than white flour and can support digestive health. Its inclusion in bread can enhance nutritional value.

All purpose flour is a versatile refined flour used in various baking applications. It lacks the fiber and nutrients of whole grain flours. Its primary role is to provide structure and volume in baked goods.

Kosher salt is a coarse-grained salt used for seasoning and enhancing flavor. It is minimally processed and free from additives. Its primary function is to enhance the taste of food.