The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


Alvaremj's picture

Store bought 100% Whole Wheat Bread Really?

April 3, 2012 - 11:32am -- Alvaremj

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).

tssaweber's picture

Yesterday my bread baking world got a strong hit! My wife dragged me in a nutritional health presentation. With most of the advice and recommendations presented I have no issue and I'm ok to eat raw vegetables, fruit, add parsley and cilantro to everything and drink green smoothies.

What really bothers me was that the presenter said that wheat is an extremely harsh food and the gluten in wheat is very bad for your health. Even my beloved sourdough multigrain rolls and bread she considers as bad.

I would be interested in what we as artisan bread bakers should answer to such an opinion.



Doc Tracy's picture

Sourdough Nutrition

April 26, 2010 - 9:56am -- Doc Tracy

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.

Thanks, Tracy

ein's picture

Nutritional Facts Question

January 8, 2009 - 4:11pm -- ein

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. 


thx!  Dave

KipperCat's picture

lard - healthier than shortening? how unhealthy?

September 2, 2007 - 1:01am -- KipperCat

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?

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