At a glance
Summary
This sourdough bread is made with a relatively clean ingredient list, featuring unbleached flour, water, and wheat sourdough, which are beneficial for flavor and nutrient availability. However, it includes several additives like ascorbic acid, lipase, xylanase, and amylase, which contribute to its processed nature. While the bread avoids harmful ingredients like seed oils and artificial additives, its processing level limits its score.
Key ingredients 9
Wheat sourdoughGood
Wheat sourdough is a fermented ingredient that enhances flavor and digestibility. The fermentation process can increase nutrient availability and reduce phytic acid. It also contributes beneficial probiotics to the diet.
Benefits
Improves digestibility and nutrient absorption, and may support gut health due to probiotic content.
Sea saltGood
Sea salt is a minimally processed salt that contains trace minerals. It enhances flavor and acts as a natural preservative. Unlike refined salt, it retains beneficial minerals like magnesium and calcium.
Risks
Excessive sodium intake can lead to high blood pressure and cardiovascular issues.
Benefits
Provides essential sodium and trace minerals, enhancing flavor and supporting electrolyte balance.
Ascorbic acidGood
Vitamin C — beneficial even when serving as a preservative.
Benefits
Improves dough quality and acts as an antioxidant, though it does not significantly contribute to vitamin C intake.
Unbleached flourNeutral
Unbleached flour is a common ingredient in bread, providing structure and texture. It is less processed than bleached flour, retaining more nutrients. However, it is still a refined carbohydrate with limited nutritional benefits.
Risks
Excessive consumption of refined carbohydrates can contribute to weight gain and blood sugar spikes.
Benefits
Provides essential carbohydrates for energy, though it lacks the fiber and nutrients found in whole grains.
WaterNeutral
Water is a fundamental ingredient in bread, necessary for hydration and dough formation. It is a neutral ingredient with no direct nutritional impact. Its quality can affect the final product's texture and taste.
Benefits
Essential for hydration and dough consistency, contributing to the bread's texture.
YeastNeutral
Yeast is used in bread making to leaven the dough, creating a light and airy texture. It is a natural ingredient with no significant health concerns. Yeast fermentation can also enhance flavor and aroma.
Benefits
Contributes to the bread's texture and flavor through natural fermentation.
LipaseNeutral
Lipase is an enzyme used to enhance flavor and improve dough handling. It breaks down fats into free fatty acids, contributing to the bread's aroma. Its use is primarily functional, with no direct nutritional impact.
Benefits
Enhances flavor and dough quality through enzymatic activity.
XylanaseNeutral
Xylanase is an enzyme that improves dough handling and volume. It breaks down hemicellulose, enhancing dough elasticity. Its use is functional, with no direct nutritional benefits.
Benefits
Improves dough texture and volume, contributing to a better bread structure.
AmylaseNeutral
Amylase is an enzyme that breaks down starches into sugars, aiding fermentation and browning. It enhances bread texture and shelf life. Its role is primarily functional, with no direct health benefits.
Benefits
Improves fermentation and texture, contributing to a better crust and crumb.
Processing
Processed Foods
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