Jalapeño Sourdough

Jalapeno peppers add flavor and a source of vitamins A and C. They contain capsaicin, which may have anti-inflammatory properties. The peppers are preserved with acetic acid and sodium benzoate, which are common food preservatives.

Sea salt is a natural source of sodium and trace minerals. It enhances flavor and acts as a preservative. Unlike refined salt, it retains some beneficial minerals.

Vitamin C — beneficial even when serving as a preservative.

Dehydrated garlic adds flavor and potential health benefits, such as supporting immune function. It retains many of the beneficial compounds found in fresh garlic. It is a natural ingredient with antioxidant properties.

Dehydrated onion provides flavor and some nutritional benefits, including antioxidants. It is a natural ingredient that retains many of the beneficial compounds found in fresh onions. It enhances the overall flavor profile of the bread.

Dehydrated red bell pepper adds color and flavor, along with vitamins A and C. It is a natural ingredient that retains many of the beneficial compounds found in fresh peppers. It enhances the visual and nutritional appeal of the bread.

Chipotle pepper adds a smoky flavor and contains capsaicin, which may have anti-inflammatory properties. It is a natural ingredient that enhances the flavor profile of the bread. It provides a unique taste experience.

Whole-food seasonings, antioxidant-bearing.

Enriched unbleached wheat flour is a common base for bread products, providing carbohydrates and some vitamins. The enrichment process adds nutrients like niacin and folic acid, which are beneficial. However, it lacks the fiber and nutrients found in whole grain flour.

Water is a fundamental ingredient in bread making, providing moisture and aiding in the mixing process. It is essential for activating yeast and gluten development. It has no nutritional value but is crucial for texture.

Vital wheat gluten is used to improve the texture and elasticity of bread. It is a concentrated protein derived from wheat. While it enhances bread structure, it may not be suitable for those with gluten sensitivities.

Yeast is a microorganism used to ferment dough, causing it to rise. It is essential for bread texture and flavor development. It is a natural ingredient with no significant health concerns.

Cultured wheat flour is used as a natural preservative to extend shelf life. It is made by fermenting wheat flour with bacteria. It is a clean label alternative to chemical preservatives.

Calcium sulfate is used as a dough conditioner and source of calcium. It is a common additive in bread making. It does not significantly impact the nutritional profile of the bread.

Enzymes are used to improve dough handling and bread quality. They are natural proteins that catalyze biochemical reactions. Their use is common in bread making to enhance texture and volume.

Processed additive flagged under Scout's ingredient doctrine.

Potassium sorbate is a preservative used to inhibit mold growth. It is a synthetic additive that can cause allergic reactions in some individuals. Its use is generally safe but not ideal for those seeking natural products.

Soybean oil is a seed oil high in omega-6 fatty acids, which can promote inflammation. It is often highly processed and refined. Its use is discouraged due to potential health concerns.