Sourdough Bread

Sea salt is a minimally processed source of sodium and trace minerals. It is considered a healthier alternative to refined table salt due to its mineral content. Its use in moderation can enhance flavor without significant health risks.

Flour is a staple ingredient in bread, providing structure and carbohydrates. It is typically refined, which reduces its nutritional content compared to whole grain options. The inclusion of malted barley flour can enhance flavor and fermentation.

Water is essential for the hydration of flour and activation of yeast in bread making. It is a basic, unprocessed ingredient with no nutritional content. Its role is primarily functional in the dough formation process.

Yeast is a microorganism used in bread making to ferment sugars, producing carbon dioxide and causing the dough to rise. It is a natural ingredient with no significant nutritional content. Its primary role is functional, contributing to the bread's texture and flavor.

Cultured wheat flour is used to enhance flavor and extend shelf life through natural fermentation. It contains citric acid, which acts as a preservative. While it is a processed ingredient, it is generally considered safe and functional.

Enzymes are added to improve dough handling and bread quality. They are naturally occurring proteins that catalyze biochemical reactions. Their use is common in bread making to enhance texture and shelf life.

Canola oil is a seed oil high in omega-6 fatty acids, which can promote inflammation when consumed in excess. It is often highly processed, involving chemical extraction and refining. Compared to healthier fats like olive oil, it lacks beneficial monounsaturated fats.