Sourdough

Flour is a staple ingredient in bread, providing structure and texture. Enriched flour includes added vitamins and minerals like niacin and iron. However, it is a refined carbohydrate, which may impact blood sugar levels.

Water is a fundamental ingredient in bread, necessary for hydration and dough formation. It acts as a solvent for other ingredients and aids in gluten development. It is a natural and unprocessed component.

Rye sourdough is a fermented ingredient that enhances flavor and digestibility. The fermentation process can increase the availability of nutrients and improve gut health. It also contributes to the bread's unique texture and taste.

Unrefined sea salt — a minimally processed, natural source of sodium and essential trace minerals, and a legitimate whole-food seasoning. Treated as a positive ingredient.

Cultured wheat flour is used as a natural mold inhibitor in bread. It is produced by fermenting wheat flour with specific cultures. This ingredient helps extend shelf life without synthetic preservatives.

Yeast is a microorganism used to leaven bread, creating a light and airy texture. It ferments sugars in the dough, producing carbon dioxide and alcohol. Yeast is a natural ingredient with a long history of use in baking.

Cornmeal is used as a topping to add texture and flavor to bread. It is a whole grain product that provides fiber and nutrients. However, it is typically used in small quantities in this context.