Category: Bread baking

While often mislabeled, 70% hydration is not typically considered 'high,' but rather a balanced and versatile moderate level in bread baking. This sweet spot is beloved by many for producing a beautiful, open crumb without the extreme stickiness associated with wetter doughs.

A slice of plain white sourdough bread can contain less than 1 gram of sugar, according to USDA data. Contrary to common misconception, true homemade sourdough does not have a lot of sugar because its natural, wild yeast consumes the carbohydrates during the long fermentation process, resulting in a naturally low-sugar final product.

According to one 2018 study, fructans in wheat, not gluten, are the likely trigger for digestive symptoms in many people who believe they are gluten sensitive. So, does ciabatta make you gassy, or is its unique crafting process the key to easier digestion?

Bread recipes that specify 75% hydration mean that for every 100 grams of flour, 75 grams of water are used, according to baker's percentage. This ratio significantly changes the dough's texture, influencing fermentation and the final loaf's crust and crumb.

While the basic ingredients of bread—flour, water, yeast, and salt—are inherently plant-based, a study by The Vegetarian Resource Group found that many commercial breads contain hidden animal-derived additives. The answer to whether vegetarians can eat regular bread depends entirely on the specific loaf and its ingredients.

Most people are surprised to learn that authentic sourdough bread is made from just three core ingredients and a natural leavening agent. This simplicity is the foundation of its depth of flavor and unique texture, defining what ingredients does sourdough bread contain and setting it apart from standard commercial loaves.