collection crafted white sourdough

Wheatflour is a staple ingredient in bread, providing structure and texture. It is often enriched with vitamins and minerals like calcium carbonate, iron, niacin, and thiamin to enhance nutritional value. However, it is a refined flour, which may lack the fiber and nutrients found in whole grains.

Water is a fundamental ingredient in bread making, hydrating the flour and activating yeast. It plays a crucial role in dough formation and texture. As a natural and essential component, it poses no health risks.

Durum wheat semolina is a coarsely ground wheat product known for its high protein content. It contributes to the bread's texture and nutritional profile. Its use in bread can enhance the protein content and provide a firmer texture.

Corn grits are coarsely ground corn used to add texture and flavor to bread. They are a source of carbohydrates and provide a unique taste. However, they are not a significant source of nutrients compared to whole grains.

Rye flour is a whole grain flour that adds a distinct flavor and nutritional benefits to bread. It is rich in fiber and nutrients, supporting digestive health. Its inclusion can enhance the bread's nutritional profile compared to refined flours.

Sea salt is a natural source of sodium and trace minerals, used to enhance flavor. It is less processed than table salt, retaining more minerals. Its use in moderation can contribute to electrolyte balance.

Malted barley flour is used to enhance flavor and improve the texture of bread. It contains enzymes that help break down starches into sugars, aiding fermentation. While it adds flavor, it is not a significant source of nutrients.

Barley malt extract is a sweetener derived from barley, used to enhance flavor and color in bread. It is a natural alternative to refined sugars. However, it should be consumed in moderation due to its sugar content.

Wholemeal wheatflour is a whole grain flour that retains the bran and germ, providing more fiber and nutrients. It supports digestive health and offers a more complex flavor. Its inclusion improves the nutritional profile of the bread.

Wheatflakes are flattened wheat grains used to add texture and flavor to bread. They provide some fiber and nutrients but are not as nutrient-dense as whole grains. Their inclusion adds a rustic texture to the bread.