Essential Baking San Francisco Style Sourdough, Artisan Bread

Beneficial ingredient — whole-food or functional value in this product class.

Essential B vitamin — beneficial micronutrient.

Vitamin C — beneficial even when serving as a preservative.

Enriched unbleached wheat flour is a refined flour that has been fortified with vitamins and minerals. It lacks the fiber and nutrients found in whole grain flour. The enrichment process adds back some nutrients lost during processing.

Malted barley flour is used to enhance flavor and improve the texture of baked goods. It contains enzymes that help break down starches into sugars. This ingredient is minimally processed and adds a slight sweetness.

Iron is an essential mineral added to enriched flours to prevent anemia. It is crucial for oxygen transport in the blood. The form used in enrichment is typically well-absorbed.

Thiamine mononitrate is a form of vitamin B1 added to enriched flours. It is essential for carbohydrate metabolism and nerve function. This synthetic form is used to replace nutrients lost during flour processing.

Folic acid is a synthetic form of vitamin B9 added to enriched flours to prevent neural tube defects. It is crucial for DNA synthesis and cell division. This fortification helps prevent deficiencies in the general population.

Water is a basic ingredient used to hydrate flour and activate yeast in bread making. It is essential for the dough formation and baking process. Water quality can affect the final product's texture and taste.

Salt is used to enhance flavor and control yeast activity in bread. It is a common ingredient in baking that also strengthens gluten structure. Regular table salt lacks the trace minerals found in unrefined salts.

Wheat gluten is added to improve the elasticity and chewiness of bread. It is a protein that helps trap air bubbles, giving bread its structure. This ingredient is particularly useful in bread with lower protein flours.

Fumaric acid is used as a dough conditioner and acidity regulator in baking. It helps improve the texture and shelf life of baked goods. This ingredient is generally recognized as safe when used in food.

Acetic acid is used as a preservative and flavoring agent in bread. It helps inhibit mold growth and adds a tangy flavor. This ingredient is naturally found in vinegar and is safe for consumption.

Lactic acid is used to enhance flavor and act as a preservative in bread. It is produced by fermentation and contributes to the sour taste in sourdough. This ingredient is generally recognized as safe and beneficial for gut health.

Enzymes are added to improve dough handling and bread quality. They help break down starches and proteins, enhancing texture and shelf life. These are naturally occurring proteins that are safe for consumption.

Yeast is a microorganism used to ferment sugars and produce carbon dioxide, which leavens bread. It is a natural ingredient essential for bread making. Yeast also contributes to the flavor and aroma of bread.

Palm oil is a saturated fat used to enhance texture and shelf life in baked goods. It is often criticized for its environmental impact and high saturated fat content. The refining process can strip beneficial nutrients.

Canola oil is a seed oil high in omega-6 fatty acids, which can promote inflammation. It is heavily processed and often genetically modified. The refining process can involve high heat and chemicals, reducing nutritional quality.