La Baguetterie Miche Sourdough Levain
Lab tested
No
Sugar type
No Added Sugar
Oil type
No Added Oil
Wheat source
Conventional
Flour type
Unbleached All Purpose
Unbleached Wheat Flour
Good source of carbohydrates and plant protein (gluten), essential for dough elasticity and structure in baking
Water
Necessary for hydration, universal solvent in food preparation
Cultured Wheat Starch
Acts as a natural preservative, may improve texture and shelf-life in products
Sour starter
Improves digestibility, enhances flavor, potential probiotic effects, may lower glycemic index
Cultured Wheat Flour
May have improved digestibility and flavor due to fermentation, can support leavening in baking
Yeast
Fermentation agent, improves dough texture and flavor, source of B vitamins
Lactic Acid
Controls pH in dairy products, inhibits microbial growth, enhances flavor stability
Malted Barley Flour
Provides enzymatic activity for starch breakdown, contributes flavor and color in baking, source of nutrients
Amylase
Enhances starch digestion, beneficial in food processing and dietary supplementation
Salt
Essential electrolyte, supports nerve transmission, aids fluid balance
Ground Wheat
Rich in dietary fiber, source of essential nutrients like magnesium and iron, contains B vitamins
7
0g
Yes
Unknown
Serving size: 56 g
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