SAN FRANCISCO STYLE SOURDOUGH TAKE & BAKE BREAD
Summary
This sourdough bread features high-quality ingredients such as whole grain flours and a natural sourdough culture, which enhance its nutritional profile and digestibility. The absence of harmful additives and the use of sea salt contribute to its clean label. Despite being processed, the bread's ingredient quality allows it to achieve a high score within its category constraints.
At a glance
Key ingredients 6
Wheat flourNeutral
Wheat flour is a staple ingredient in bread, providing structure and texture. It is typically refined, which removes some nutrients and fiber. While it is a common ingredient, it lacks the nutritional benefits of whole grain flours.
Risks
Refined wheat flour can contribute to blood sugar spikes and lacks fiber.
Benefits
Provides essential carbohydrates and energy for daily activities.
WaterNeutral
Water is a fundamental ingredient in bread making, hydrating the flour and activating yeast. It is essential for the dough formation and fermentation process. Water itself does not provide nutritional benefits but is crucial for the bread's texture.
Benefits
Essential for hydration and dough formation in bread making.
Whole grain floursVery Good
Whole grain flours, such as whole wheat and rye, are rich in fiber and nutrients. They provide more vitamins, minerals, and antioxidants compared to refined flours. Using whole grains can improve the nutritional profile of the bread.
Benefits
Rich in dietary fiber, which supports digestive health and provides sustained energy.
Sourdough cultureVery Good
Sourdough culture is a natural leavening agent that enhances flavor and digestibility. It involves fermentation, which can increase the bioavailability of nutrients. Sourdough fermentation may also lower the glycemic index of bread.
Benefits
Improves digestibility and nutrient absorption due to fermentation.
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 salt intake can contribute to high blood pressure.
Benefits
Provides essential sodium and trace minerals.
Malted barley flourGood
Malted barley flour is used to enhance flavor and improve the texture of bread. It contains enzymes that help break down starches into sugars, aiding fermentation. This ingredient can improve the nutritional profile by adding some vitamins and minerals.
Benefits
Enhances flavor and provides enzymes that aid in fermentation.
Processing
Processed Foods
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