Sourdough Bread

Organic wheat flour is a staple ingredient in bread, providing essential carbohydrates and proteins. Being organic, it is free from synthetic pesticides and fertilizers, which enhances its nutritional profile. It serves as a primary source of energy and supports the structure of the bread.

Water is a fundamental ingredient in bread making, necessary for hydrating the flour and activating yeast. It does not contribute any calories or nutrients but is essential for the dough's texture and rise. Its role is purely functional in the bread-making process.

Organic whole wheat flour is rich in fiber, vitamins, and minerals, offering more nutrients than refined flour. The organic certification ensures it is free from synthetic chemicals, enhancing its health benefits. It contributes to digestive health and provides sustained energy.

Salt is used in bread to enhance flavor and control yeast activity. It is a common culinary ingredient with no significant nutritional benefits. Excessive consumption can lead to health issues, but in moderate amounts, it is safe.

Organic malted barley flour is used to improve the flavor and texture of bread. It contains enzymes that help break down starches into sugars, aiding in fermentation and browning. Being organic, it is free from synthetic additives, enhancing its nutritional value.