Miche sourdough bread

Organic wheat flour is a staple ingredient in bread, providing structure and texture. Being organic, it is free from synthetic pesticides and fertilizers, which enhances its nutritional profile. It is a source of carbohydrates and some protein, contributing to energy and satiety.

Water is a fundamental ingredient in bread making, hydrating the flour and activating yeast. It is a neutral ingredient with no direct nutritional value. Its primary role is to facilitate the dough formation and fermentation process.

Organic whole wheat flour retains the bran and germ, providing more fiber and nutrients than refined flour. Being organic, it avoids synthetic chemicals, enhancing its health benefits. It supports digestive health and provides a more complex flavor profile.

Salt is used in bread to enhance flavor and control yeast activity. It is a necessary component for taste and texture but should be consumed in moderation. Excessive intake can lead to health issues like hypertension.

Organic malt is used to enhance flavor and color in bread, providing a subtle sweetness. Being organic, it is free from synthetic additives, which is beneficial for health. It also aids in the fermentation process, improving bread texture.

Organic white rye flour adds a distinct flavor and texture to bread, with a lower gluten content than wheat. Its organic nature ensures it is free from harmful chemicals. It contributes to a denser texture and unique taste profile.

Ascorbic acid, or vitamin C, is used as a dough conditioner to improve bread volume and texture. It is a natural antioxidant but is used in small amounts in baking. Its primary role is functional rather than nutritional in this context.

Microbial enzymes are used to enhance dough handling and improve bread texture. They are derived from natural sources and are generally recognized as safe. Their role is primarily functional, aiding in the baking process.