I’m under the impression that some sort of chemical change occurs to grain as it consumed by the yeasts, but haven’t been unable to find any resources discussing this topic. From a nutritional tracking perspective simply logging the flour blend seems inadequate. Has anyone come across any resources or have firsthand knowledge on this topic?
You are going to burn more calories doing the chemical analysis of the metabolism of yeast in sourdough bread than the actual difference.
It’s a marginal difference and not worth optimizing for calorie counting purposes.