Sourdough Bread
Summary
This sourdough bread is made with simple, recognizable ingredients like untreated unbleached wheat flour, water, and sea salt, which contribute to its relatively clean label. The use of sourdough as a natural leavening agent enhances nutrient absorption and gut health. However, as a processed food, its score is limited by its processing level, despite the absence of harmful additives or seed oils.
At a glance
Key ingredients 6
Untreated unbleached wheat flourNeutral
Untreated unbleached wheat flour is a basic ingredient in bread-making, providing structure and texture. It is less processed than bleached flour, retaining more natural nutrients. However, it lacks the nutritional density of whole grain flours.
Risks
Potential gluten sensitivity or allergy concerns for some individuals.
Benefits
Provides essential carbohydrates and some protein, contributing to energy and satiety.
WaterNeutral
Water is a fundamental ingredient in bread, necessary for dough formation and yeast activation. It is a natural, unprocessed component with no additives. Its role is primarily functional, aiding in the mixing and baking process.
Benefits
Essential for hydration and dough consistency, enabling proper fermentation and texture.
SourdoughGood
Sourdough is a fermented mixture of flour and water that acts as a natural leavening agent. The fermentation process enhances nutrient absorption and can improve gut health. It also imparts a distinct flavor and texture to the bread.
Benefits
Contains beneficial probiotics and can lower the glycemic index of the bread, aiding in digestion and blood sugar control.
Sea saltGood
Unrefined sea salt — a minimally processed, natural source of sodium and essential trace minerals, and a legitimate whole-food seasoning. Treated as a positive ingredient.
Risks
Excessive consumption can contribute to high blood pressure.
Benefits
Provides essential sodium for electrolyte balance and enhances the overall flavor profile of the bread.
YeastGood
Yeast is a natural leavening agent that ferments sugars to produce carbon dioxide, causing dough to rise. It is a key ingredient in bread-making, contributing to texture and flavor. Yeast also provides some B vitamins and minerals.
Benefits
Enhances the nutritional profile of bread by adding B vitamins and improving digestibility.
Malted barley flourNeutral
Malted barley flour is used to enhance flavor and improve the browning of bread crust. It contains enzymes that aid in the fermentation process. However, it is used in small amounts and does not significantly alter the nutritional profile.
Risks
Potential gluten sensitivity or allergy concerns for some individuals.
Benefits
Contributes to the flavor and texture of the bread, enhancing its overall quality.
Processing
Processed Foods
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