Tuscan White

Wheat flour is a staple ingredient in bread, providing structure and texture. It is enriched with vitamins and minerals like niacin and iron to enhance nutritional value. However, it is a refined carbohydrate, which may impact blood sugar levels.

Water is a fundamental ingredient in bread, essential for dough formation and yeast activation. It is a natural, unprocessed component with no additives. Water contributes to the hydration and texture of the final product.

Unrefined sea salt — a minimally processed, natural source of sodium and essential trace minerals, and a legitimate whole-food seasoning. Treated as a positive ingredient.

Ascorbic acid, also known as vitamin C, is used as a dough conditioner to improve bread texture. It acts as an antioxidant, which can help preserve the freshness of the bread. Its use in small amounts is generally considered safe and beneficial.

Cultured wheat flour is used as a natural preservative, enhancing the shelf life of bread without synthetic additives. It is produced through fermentation, which can improve digestibility and flavor. This ingredient is a cleaner alternative to chemical preservatives.

Malted barley flour is used to enhance flavor and improve the fermentation process in bread. It contains enzymes that help break down starches, contributing to a better rise and texture. This ingredient can add a subtle sweetness and nutritional benefits.

Yeast is a crucial ingredient for leavening bread, providing volume and texture. It is a natural microorganism that ferments sugars to produce carbon dioxide. Yeast contributes to the characteristic flavor and aroma of bread.