Artisan Cheddar Sourdough Bread

Enriched wheat flour is refined flour with added vitamins and minerals. It lacks the fiber and nutrients found in whole grain flour. The enrichment process aims to replace some nutrients lost during refining.

Water is a fundamental ingredient used to hydrate and bind ingredients in bread. It plays a crucial role in the dough formation and fermentation process. It is a natural and essential component with no processing concerns.

Durum wheat flour is a high-protein flour that contributes to the bread's structure and texture. It is less refined than all-purpose flour, retaining more nutrients. Often used in artisan breads for its robust flavor and nutritional profile.

Cheddar cheese adds flavor and richness to the bread, providing protein and calcium. It is a natural dairy product with beneficial fats and nutrients. The cheese undergoes minimal processing, retaining its nutritional benefits.

Salt is used to enhance flavor and control yeast activity in bread. It is a common culinary ingredient with no significant processing concerns. While essential in small amounts, excessive intake can lead to health issues.

Yeast is a natural leavening agent that ferments sugars to produce carbon dioxide, causing the dough to rise. It is a key ingredient in bread-making with minimal processing. Yeast contributes to the bread's texture and flavor development.

Vinegar is used to enhance flavor and improve the shelf life of bread. It is a natural preservative with minimal processing. Vinegar can also contribute to the bread's acidity, affecting texture and taste.

Sugar is added to enhance flavor and aid in yeast fermentation. It is a refined carbohydrate with minimal nutritional value. Excessive consumption of sugar can lead to health issues such as obesity and diabetes.

Enzymes are added to improve dough handling and bread quality. They are naturally occurring proteins that catalyze biochemical reactions. Enzymes are used in small amounts and are generally recognized as safe.