La Farm Signature Sourdough

Bread flour is a refined flour used for its high gluten content, which provides structure to baked goods. It is typically made from hard wheat and is not whole grain, lacking the fiber and nutrients found in whole wheat flour. While it is essential for texture in bread, it does not offer significant nutritional benefits.

Water is a fundamental ingredient in bread making, hydrating the flour and activating gluten formation. It is essential for the dough's consistency and fermentation process. Water itself does not provide nutritional benefits but is crucial for the bread's texture and rise.

Whole wheat flour is made from the entire wheat kernel, retaining its bran, germ, and endosperm. This provides more fiber, vitamins, and minerals compared to refined flour. It contributes to a more nutritious bread with a denser texture and richer flavor.

Salt is used in bread to enhance flavor and control yeast activity during fermentation. It is a necessary component for taste and texture but should be consumed in moderation. Excessive salt intake can lead to health issues such as hypertension.

Diastatic malt is a natural ingredient that contains enzymes to break down starches into sugars, aiding in fermentation and browning. It improves the texture and flavor of bread by enhancing yeast activity. This ingredient is minimally processed and adds nutritional value through its enzyme content.

Natural enzymes are used to improve dough handling and bread quality by breaking down complex carbohydrates. They are derived from natural sources and help in extending shelf life without artificial additives. These enzymes are beneficial for enhancing the bread's texture and nutritional profile.