SOURDOUGH BREAD

This flour is organic and unbleached, indicating minimal processing and absence of harmful bleaching agents. Organic certification ensures no synthetic pesticides or fertilizers were used. It provides essential carbohydrates and some protein, making it a staple ingredient in bread.

Water is a neutral ingredient used as a solvent and to hydrate the dough. It plays a crucial role in the baking process by activating yeast and helping to form gluten. It does not contribute any calories or nutrients.

This flour is organic, unbleached, and stone-milled, preserving more nutrients and fiber compared to refined flours. The stone-milling process retains the bran and germ, enhancing the nutritional profile. It is a rich source of dietary fiber and essential nutrients.

This flour is organic and stone-ground, which helps retain more nutrients and fiber. Rye flour adds a distinct flavor and nutritional benefits to the bread. It is known for its high fiber content and ability to improve digestive health.

Unrefined sea salt — a minimally processed, natural source of sodium and essential trace minerals, and a legitimate whole-food seasoning. Treated as a positive ingredient.

Cultured wheat is used as a natural preservative to extend shelf life. It is created by fermenting wheat with specific bacteria, producing natural acids. It is considered a clean-label alternative to synthetic preservatives.

Plant-based enzymes are used to improve dough handling and bread texture. They are derived from natural sources and help in breaking down starches and proteins. These enzymes are considered safe and effective in baking.