Sourdough bread

Bread flour is a refined flour that provides structure and texture to baked goods. It is typically enriched with vitamins and minerals but lacks the fiber found in whole grain flours. While it is a staple in baking, it does not offer significant nutritional benefits beyond its carbohydrate content.

Rye flour is a whole grain flour that retains more nutrients and fiber compared to refined flours. It contributes to a denser texture and a distinct flavor in bread. The presence of fiber aids in digestion and provides a slower release of energy.

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.

Filtered water is used as a solvent and to hydrate ingredients in bread making. It ensures that no impurities or contaminants affect the fermentation process. Water is essential for activating yeast and developing gluten structure.

Active sourdough starter is a natural leavening agent that contains beneficial bacteria and yeast. It enhances the flavor and nutritional profile of bread by increasing the bioavailability of nutrients. The fermentation process can improve digestion and reduce gluten content.

Olive oil is a high-quality monounsaturated fat with anti-inflammatory properties. It contains antioxidants that support heart health and is often cold-pressed to preserve beneficial compounds. Olive oil is a healthier alternative to seed oils, providing essential fatty acids.