Roasted Garlic

Wheat flour is a staple ingredient in many baked goods, providing structure and texture. It is a refined carbohydrate, which can lead to rapid spikes in blood sugar levels. The lack of whole grain components means it lacks fiber and some nutrients found in whole wheat flour.

Malted barley flour is used to enhance flavor and improve the texture of baked goods. It contains enzymes that can help break down starches into sugars, aiding in fermentation. However, it is typically used in small amounts and does not significantly impact nutritional value.

Sourdough culture is a natural leavening agent that can improve the digestibility of bread. The fermentation process can increase the availability of nutrients and reduce phytic acid content. It also contributes to a unique flavor profile and may have probiotic benefits.

Water is a fundamental ingredient in baking, providing moisture and aiding in the mixing process. It is essential for activating yeast and other leavening agents. Water itself does not contribute any calories or nutrients.

Garlic is known for its potential health benefits, including antimicrobial and anti-inflammatory properties. It contains compounds like allicin, which may support heart health and immune function. Garlic also adds a distinct flavor to foods.

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.

Enzymes are used in baking to improve dough handling and texture. They can break down starches and proteins, aiding in fermentation and extending shelf life. The specific enzymes used are typically not detailed, but they are generally considered safe.