OLD FASHIONED SOURDOUGH BREAD
Summary
This sourdough bread is made with a relatively clean ingredient list, featuring unbleached wheat flour and a naturally aged sourdough starter, which are positive aspects. However, it is classified as ultra-processed due to the inclusion of wheat gluten and ascorbic acid, which limits its potential score. Despite the absence of harmful additives like artificial colors or high-fructose corn syrup, the processing level prevents it from achieving a higher rating.
At a glance
Key ingredients 7
Unbleached Unenriched Wheat FlourNeutral
Unbleached unenriched wheat flour is a basic ingredient in bread-making, providing structure and texture. It is less processed than enriched flour, retaining more of its natural nutrients. However, it lacks the added vitamins and minerals found in enriched flours.
Risks
Potential gluten sensitivity or allergy concerns for individuals with celiac disease or gluten intolerance.
Benefits
Provides essential carbohydrates and some protein, contributing to energy and satiety.
Filtered WaterNeutral
Filtered water is used as a solvent and to hydrate the dough, essential for the bread-making process. It is free from impurities and contaminants that could affect the quality of the bread. Its role is primarily functional, with no direct nutritional impact.
Benefits
Ensures the dough is hydrated properly, contributing to the texture and consistency of the bread.
Naturally Aged Sourdough StarterGood
Naturally aged sourdough starter is a fermented mixture of flour and water that acts as a leavening agent. It enhances the flavor and nutritional profile of the bread by promoting beneficial bacteria and yeast. The fermentation process can improve digestibility and nutrient absorption.
Benefits
Contains probiotics that may support gut health and improve digestion.
Unprocessed 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
High sodium intake can contribute to increased blood pressure and cardiovascular risk.
Benefits
Provides essential sodium and trace minerals that are important for bodily functions.
Wheat GlutenNeutral
Wheat gluten is added to improve the elasticity and chewiness of the bread. It is a concentrated form of protein derived from wheat, enhancing the bread's texture. However, it is a concern for those with gluten intolerance or celiac disease.
Risks
May cause adverse reactions in individuals with gluten sensitivity or celiac disease.
Benefits
Enhances the protein content and structural integrity of the bread.
Ascorbic AcidNeutral
Ascorbic acid, also known as vitamin C, is used as a dough conditioner to improve the volume and texture of bread. It acts as an antioxidant, preventing dough oxidation. Its presence in small amounts is generally considered safe and beneficial.
Benefits
Acts as an antioxidant and can improve the quality of the bread dough.
Natural EnzymeNeutral
Natural enzymes are used to enhance the fermentation process and improve dough handling. They help break down starches and proteins, contributing to the bread's texture and flavor. These enzymes are naturally occurring and generally considered safe.
Benefits
Improves dough quality and enhances the flavor profile of the bread.
Processing
Ultra-Processed Foods
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