Iggy’s bread of the world

Unbleached and unbromated wheat flour is a common base for bread, providing structure and texture. It is less processed than bleached flour, retaining more natural nutrients. However, it lacks the nutritional benefits of whole grain flours.

Malted barley flour is used to enhance flavor and improve the fermentation process in bread. It contains enzymes that help break down starches into sugars, aiding yeast activity. This ingredient can improve the texture and taste of the bread.

Poolish is a pre-ferment used in bread making to improve flavor and texture. It involves a mixture of flour, water, and yeast that ferments before being added to the final dough. This method enhances the bread's aroma and crumb structure.

Filtered water is used in bread making to hydrate the dough and activate yeast. It is free from impurities that could affect the fermentation process. While essential, it does not contribute additional nutrients.

Fresh yeast is a natural leavening agent that helps the dough rise by producing carbon dioxide. It contributes to the bread's texture and flavor. Fresh yeast is less processed than dry yeast, offering a more robust fermentation.

Sea salt is a minimally processed salt that contains trace minerals. It enhances flavor and strengthens gluten structure in bread. Unlike refined table salt, it provides additional minerals.

Organic whole wheat flour is a nutrient-rich flour that retains the bran and germ of the wheat. It provides fiber, vitamins, and minerals, contributing to a healthier bread option. Being organic, it is free from synthetic pesticides and fertilizers.

Natural sourdough starter is a fermented mixture of flour and water that contains wild yeast and lactic acid bacteria. It enhances the bread's flavor and digestibility. The fermentation process can increase nutrient availability and reduce phytic acid.