Ace Sourdough Bistro

Sunflower oil and soybean oil are seed oils high in omega-6 fatty acids, which can promote inflammation when consumed in excess. They are often highly processed and lack nutritional benefits. Their use in bread is discouraged due to potential health concerns.

Refined grain flour stripped of bran and germ.

Cane sugar is a refined sweetener that can contribute to increased calorie intake and blood sugar levels. It lacks nutritional benefits and is often associated with negative health impacts when consumed in excess. Its presence in bread should be minimized.

Water is a fundamental ingredient used in bread making to hydrate flour and activate yeast. It is essential for the dough formation process. It does not provide any nutritional value but is crucial for texture and consistency.

Standard formulation ingredient — neither beneficial nor harmful at typical use.

Wheat gluten is a protein derived from wheat that provides elasticity and structure to bread. It is essential for the texture of many baked goods. While it is beneficial for bread quality, it may cause issues for those with gluten sensitivities.

Salt is used in bread to enhance flavor and control yeast activity. It is essential for the taste and texture of baked goods. While necessary in small amounts, excessive consumption can lead to health issues.

Cultured wheat flour is treated with bacterial cultures to enhance flavor and shelf life. It is a natural preservative alternative. While it does not provide significant nutritional benefits, it is a cleaner option compared to artificial preservatives.

Yeast is a microorganism used in bread making to ferment sugars and produce carbon dioxide, which leavens the dough. It is essential for the texture and rise of bread. While it does not provide significant nutritional benefits, it is crucial for bread production.

Lactic acid is used in bread to enhance flavor and act as a preservative. It is naturally occurring and contributes to the sourdough flavor profile. While it does not provide significant nutritional benefits, it is a natural and safe additive.

Malted barley flour is used in bread to enhance flavor and improve fermentation. It contains enzymes that break down starches into sugars, aiding yeast activity. While it does not provide significant nutritional benefits, it is beneficial for bread quality.

Enzymes are used in bread making to improve dough handling and texture. They are naturally occurring proteins that aid in the breakdown of starches and proteins. While they do not provide nutritional benefits, they enhance the quality of the bread.

Millet is a whole grain that is rich in fiber and essential nutrients. It is gluten-free and provides a good source of magnesium and phosphorus. Its inclusion in bread adds nutritional diversity and benefits.

Sunflower seeds are a good source of healthy fats, protein, and vitamin E. They provide antioxidants and support heart health. Their inclusion adds nutritional value and texture to the bread.

Amaranth is a nutrient-dense grain that is high in protein and fiber. It contains essential amino acids and is gluten-free. Its inclusion enhances the nutritional profile of the bread.

Flaxseeds are rich in omega-3 fatty acids and fiber. They support digestive health and may reduce inflammation. Their inclusion in bread adds nutritional benefits and texture.

Whole wheat flour is a whole grain that retains the bran and germ, providing fiber and essential nutrients. It supports digestive health and offers a more complete nutritional profile than refined flour. Its use in bread enhances its nutritional value.

Traditional whole-food sweetener with trace enzymes and antioxidants.

Vitamin C — beneficial even when serving as a preservative.