Jalapeño Sourdough

Enriched unbleached wheat flour is a common ingredient in bread products, providing structure and texture. It is enriched with vitamins and minerals like niacin and iron to replace nutrients lost during processing. However, it lacks the fiber and nutrients found in whole grain flour.

Water is a fundamental ingredient in bread making, hydrating the flour and activating yeast. It plays a crucial role in dough formation and texture. There are no health concerns associated with water in this context.

Diced jalapeno peppers add flavor and a spicy kick to the bread. They are preserved with acetic acid and sodium benzoate, which are common food preservatives. While they enhance taste, the preservatives may be a concern for some consumers.

Vital wheat gluten is used to improve the elasticity and rise of the dough. It is a concentrated form of gluten protein, enhancing the bread's texture. While beneficial for bread structure, it may pose issues for those with gluten sensitivities.

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.

Yeast is a crucial ingredient for leavening bread, contributing to its rise and texture. It ferments sugars, producing carbon dioxide and alcohol. There are no significant health concerns associated with yeast in bread.

Cane sugar is used to enhance sweetness and feed yeast in bread. It is a refined sugar, which can contribute to health issues when consumed in excess. Its presence in bread is generally minimal but still noteworthy for those monitoring sugar intake.

Soybean oil is a seed oil high in omega-6 fatty acids, which can promote inflammation when consumed in excess. It is often highly processed, which may reduce its nutritional quality. Its use in bread is concerning due to potential health impacts.

Ascorbic acid, also known as vitamin C, is used as a dough conditioner to improve bread texture. It is a natural antioxidant that can enhance dough strength. There are no significant health concerns associated with its use in bread.

Cultured wheat flour is used as a natural preservative in bread. It is made by fermenting wheat flour with specific bacteria. While it helps extend shelf life, it does not significantly impact nutritional value.

Dehydrated garlic is used to add flavor to the bread. It retains the beneficial compounds of fresh garlic, such as allicin. While it enhances taste, its nutritional impact is minimal in small quantities.

Dehydrated onion is used for flavor enhancement in bread. It retains some of the beneficial compounds found in fresh onions. Its nutritional contribution is minimal due to the small quantity used.

Dehydrated red bell pepper adds color and flavor to the bread. It retains some vitamins and antioxidants found in fresh peppers. Its nutritional impact is limited due to the small amount used.

Chipotle pepper is used to add a smoky, spicy flavor to the bread. It contains capsaicin, which may have metabolism-boosting properties. Its nutritional impact is minimal due to the small quantity used.

Spices are used to enhance the flavor profile of the bread. They can include a variety of herbs and spices, each contributing unique flavors. The nutritional impact is minimal due to the small quantities used.

Calcium sulfate is used as a dough conditioner and firming agent in bread. It is generally recognized as safe and does not significantly impact nutritional value. Its primary role is to improve dough texture.

Potassium sorbate is used as a mold inhibitor in bread. It is a common food preservative that extends shelf life. While generally safe, some individuals may experience allergic reactions.

Enzymes are used to improve dough handling and bread quality. They are naturally occurring proteins that catalyze biochemical reactions. There are no significant health concerns associated with their use in bread.