FARMHOUSE WHITE

Unbleached white flour is a refined carbohydrate that provides energy but lacks fiber and nutrients found in whole grains. It is processed to remove the bran and germ, which reduces its nutritional value. While it is a staple in many baked goods, it does not offer significant health benefits.

Water is a fundamental ingredient in bread-making, providing moisture and aiding in the activation of yeast. It is essential for the dough's consistency and texture. Water itself does not contribute any calories or nutrients.

Sugar is a refined carbohydrate that provides sweetness and aids in yeast fermentation. However, it is associated with negative health impacts when consumed in excess, such as increased risk of obesity and dental cavities. In bread, it is often used in small amounts, but it still contributes to overall sugar intake.

Yeast is a microorganism used in bread-making to ferment sugars, producing carbon dioxide that helps the dough rise. It is a natural leavening agent that contributes to the bread's texture and flavor. Yeast itself does not provide significant nutritional benefits.

Salt is used in bread to enhance flavor and control yeast activity. It plays a crucial role in strengthening gluten structure and improving dough texture. While necessary in small amounts, excessive salt intake can lead to health issues.