Hey /ck/, how do you figure out the nutritional value of home baked bread?
For example, I'm making pumpernickel with the following:
50g rye sourdough starter
1000g cracked rye
200g rye berries
120g maple syrup
How do the nutritional values change as the bread gets baked?
>How do the nutritional values change as the bread gets baked?
probably not by much... maybe everything is a little more concentrated since you lose some moisture to the baking process