Coastal Sourdough

Whole wheat flour is made from the entire wheat kernel, retaining all the nutrients and fiber. It is minimally processed, making it a healthier alternative to refined flours. It supports digestive health and provides essential vitamins and minerals.

Whole wheat white flour is a refined flour that retains some of the bran and germ, offering more nutrients than regular white flour. It is less processed than all-purpose flour but still lacks the full nutritional profile of whole grain flour. It provides a balance between texture and nutrition, making it a common choice in baking.

Water is a fundamental ingredient in bread making, providing moisture and activating yeast. It is a natural, unprocessed ingredient with no nutritional value. Its role is primarily functional in the dough formation process.

Bread flour is a high-protein flour that enhances gluten development, ideal for bread making. It is more processed than whole grain flours but provides a desirable texture in baked goods. It is commonly used for its functional properties in baking.

Standard formulation ingredient — neither beneficial nor harmful at typical use.

Salt is used in bread making to enhance flavor and control yeast activity. It is a processed ingredient but essential for taste and texture in baked goods. It does not provide significant nutritional benefits but is crucial for culinary purposes.