Bread 1 article

At its simplest, bread combines flour and water in a baked staple that is often leavened with yeast or a sourdough culture. Grocery shelves range from white sandwich loaves to whole-grain, sourdough and artisan breads, with differences in grain type, texture, sodium, fiber and added ingredients. Slices may anchor sandwiches, toast or meal sides, while loaves vary in density and crust. Whole-grain labeling and the ingredient list help distinguish breads made primarily with whole grains from those using mostly refined flour.