Slowrise Sourdough

Beneficial ingredient — whole-food or functional value in this product class.

Essential B vitamin — beneficial micronutrient.

Ripe sourdough leaven is a natural fermentation starter used in bread making. It contributes to the bread's flavor and texture through natural fermentation. It is a traditional ingredient with no significant processing concerns.

Water is a basic ingredient used to hydrate the flour and activate the yeast in bread making. It is essential for the dough formation and fermentation process. Water is a neutral ingredient with no health concerns.

Strong white bread flour is a refined flour with high gluten content, ideal for bread making. It provides structure and elasticity to the dough. While it is a staple in bread, it lacks the fiber and nutrients found in whole grain flours.

Malted brown bread flour is a blend that includes malted grains, enhancing flavor and color. It adds a subtle sweetness and depth to the bread. This ingredient is minimally processed and generally considered neutral.

Salt is used to enhance flavor and control yeast activity in bread. It is a common culinary ingredient with no significant processing. While essential in moderation, excessive salt intake can lead to health issues.

Active sourdough starter is a fermented mixture of flour and water that leavens bread naturally. It contributes to the bread's flavor and nutritional profile. This traditional ingredient is minimally processed.

All-purpose flour is a versatile refined flour used in various baking applications. It provides a balanced protein content suitable for many recipes. However, it lacks the fiber and nutrients of whole grain flours.

This flour is enriched with vitamins and minerals, providing some nutritional benefits. It is unbleached and unbromated, indicating minimal chemical processing. Despite enrichment, it remains a refined flour with limited fiber.

Malted barley flour is used to enhance flavor and improve dough fermentation. It contains enzymes that aid in breaking down starches. This ingredient is minimally processed and generally considered neutral.

Reduced iron is added to enriched flours to prevent iron deficiency. It is a common fortification in processed foods. While beneficial for preventing anemia, it is a neutral ingredient in terms of processing.

Thiamin mononitrate is a form of vitamin B1 used to fortify enriched flours. It is essential for carbohydrate metabolism and nerve function. As a fortification, it is generally considered neutral.

Folic acid is a synthetic form of folate used to fortify enriched flours. It is crucial for DNA synthesis and cell division. While beneficial for preventing neural tube defects, it is a neutral ingredient in terms of processing.