Sourdough

Wheat flour is a staple ingredient in bread-making, providing structure and texture. It is a refined grain, which means it lacks some nutrients found in whole grains. However, it is essential for the traditional texture of sourdough bread.

Water is a fundamental ingredient in bread, necessary for hydrating the flour and activating yeast. It is a natural, unprocessed component with no additives. Water plays a crucial role in the fermentation process of sourdough.

Sourdough culture is a natural leavening agent that enhances flavor and texture. It involves a fermentation process that can improve digestibility and nutrient absorption. The culture contributes beneficial bacteria and yeast, promoting gut health.

Whole wheat flour is a whole grain, retaining all parts of the grain, including the bran and germ. It is rich in fiber, vitamins, and minerals, offering more nutritional benefits than refined flour. Whole wheat flour contributes to a denser texture and richer flavor in bread.

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.

Malted barley flour is used to enhance flavor and improve the browning of bread crust. It contains enzymes that aid in the fermentation process. This ingredient is minimally processed and adds a subtle sweetness to the bread.

Enzymes are added to improve dough handling and bread quality. They are naturally occurring proteins that facilitate biochemical reactions. Enzymes help in breaking down starches and proteins, enhancing the bread's texture and shelf life.