STONE BAKED SOURDOUGH

Wheat flour is a staple ingredient in bread, providing structure and texture. It is a refined carbohydrate, which can lead to rapid spikes in blood sugar levels. Whole grain alternatives offer more fiber and nutrients compared to refined wheat flour.

Water is a fundamental ingredient in bread, hydrating the flour and activating gluten formation. It is essential for the dough's consistency and texture. Water quality can affect the final product, but it generally poses no health risks.

Sourdough is a natural leavening agent that enhances flavor and texture. It involves fermentation, which can improve digestibility and nutrient absorption. The fermentation process can also reduce phytic acid, enhancing mineral bioavailability.

Iodised salt provides essential iodine, which is crucial for thyroid function. It enhances flavor and acts as a preservative in bread. Regular consumption helps prevent iodine deficiency, which can lead to thyroid issues.

Malt powder is used to enhance flavor and color in bread. It is derived from barley and can add a slight sweetness. While it contributes to the bread's taste, it does not offer significant nutritional benefits.

Wheat bran is a rich source of dietary fiber, promoting digestive health. It adds texture and nutritional value to bread. The fiber content can aid in maintaining healthy cholesterol levels and support weight management.

Yeast is a leavening agent that helps bread rise by producing carbon dioxide. It is a natural ingredient that contributes to the bread's texture and flavor. While essential for bread making, it does not provide significant nutritional benefits.

Vitamins such as thiamin and folic acid are added to enhance nutritional value. They are essential for energy metabolism and cell function. Fortification helps prevent deficiencies, particularly in populations with limited dietary variety.