Tag: Flour choice

While standard white bread has a lower protein count, the unique properties of sourdough fermentation can result in a more protein-rich and easily digestible final product. The reasons for its higher protein content are rooted in the natural process of baking with a sourdough starter.

Since 1998, folic acid fortification has been mandatory for enriched flour in the U.S. to combat neural tube defects, a key distinction in the long-standing debate: is organic flour better than enriched flour? This comparison explores more than just added nutrients to help you decide.