Pinsa romana

Soft wheat flour is a common base for many baked goods, providing structure and texture. It is typically refined, which removes some nutrients and fiber. While it is a staple ingredient, it lacks significant nutritional benefits compared to whole grain alternatives.

Rice flour is often used in gluten-free baking and adds a light texture to baked goods. It is typically low in nutrients compared to whole grain flours. While it is a versatile ingredient, it does not offer significant health benefits.

Soya flour is a high-protein flour that can enhance the nutritional profile of baked goods. It is derived from soybeans and can be a good source of plant-based protein. However, it may not be suitable for those with soy allergies.

Salt is used to enhance flavor and control yeast activity in baking. While essential in small amounts, excessive consumption can lead to health issues. It is a necessary ingredient in moderation for flavor and preservation.

Extra virgin olive oil is a high-quality monounsaturated fat with anti-inflammatory properties. It contains antioxidants that support heart health. Cold-pressed extraction preserves beneficial compounds.

Dried sourdough is used to enhance flavor and improve the texture of bread. It can aid in the fermentation process, which may improve digestibility. The fermentation process can also increase the availability of certain nutrients.

Yeast is a crucial ingredient in bread-making, responsible for fermentation and leavening. It helps dough rise and contributes to the bread's texture. While essential for baking, it does not provide significant nutritional benefits.