I'm not ready to embark on this journey,yet, but I have been thinking about how to prepare for it.I know there are many people from all over the world on this forum who have many different experiences.Perhaps someone can offer me some perspective on this project.
I think everyone will agree that home baked bread isn't even in the same category as store bought. How is store bought 100% WW bread so soft and bland (i.e. does not taste like the WW bread I make)? I've come to 2 conclusions;
1. they are lying. maybe its ok to say 100% WW if they leave a small percentage of the germ and bran in.
2. The High Fructose Corn Syrup overwhelms the WW taste (and nutrition).
Does anyone have any data on how much sourdough starter changes nutrition in bread? I'm curious to know how much the starter converts carbs to amino acids and other nutrients. I guess it would be very difficult to calculate because it would depend on length of fermentation, original quantity of starter, number of yeasties and other buglets in the starter. But, just wondering if anyone has done any sort of research/calculations of this sort?
I couldn't find anything on this when I did a web search.
Can a home baker work up their own Nutritonal Fact Sheet for a given bread formula by taking the information available on the ' Nutrition Facts ' panel that is included with each ingredient? Or does this information change with fermentation and baking.
It would be great to consider this info as part of the larger picture when deciding whether enriching a loaf with something like Soy Flour or Powdered Milk, etc is a good choice. Especially when such additions may effect the enjoyment of the Bread.
I just thought some of you would want to know this.
This post is a bit off topic as it's really about nutritional quality of the ingredients rather than baking quality.
A recent post on trans fats got me thinking about good ole lard. I've never cooked or baked with it, but I understand it is available for purchase in many places now. My addled brain says that it is in fact less of a health problem than the hydrogenated vegetable shortening which replaced it.
I cook and bake with butter - OK, sometimes way too much butter. From a nutrition standpoint is lard really any different?