Sourdough

Enriched wheat flour is a refined flour that has been fortified with vitamins and minerals. It lacks the fiber and nutrients found in whole grain flour. The enrichment process adds back some nutrients lost during refining, but it is still less nutritious than whole grain alternatives.

Water is a fundamental ingredient used to hydrate and activate yeast in bread making. It is essential for the dough formation and fermentation process. Water itself does not provide any nutritional value.

Yeast is a microorganism used in baking to ferment sugars, producing carbon dioxide and causing dough to rise. It is a natural leavening agent that contributes to the texture and flavor of bread. Yeast itself is a source of B vitamins and protein.

Sourdough is a fermented dough that uses naturally occurring lactobacilli and yeast. It imparts a tangy flavor and can improve the digestibility of bread. The fermentation process may enhance nutrient absorption and reduce phytic acid content.

Grain vinegar is used as a flavor enhancer and preservative in bread. It is made from fermented grains and adds acidity to the dough. The acidity can help extend shelf life and improve the texture of the bread.