California Sourdough Bread
Summary
California Sourdough Bread is made with simple ingredients like unbleached wheat flour, water, sea salt, and barley malt, which contribute to its relatively clean label. The absence of harmful additives such as artificial colors, flavors, or seed oils is a positive aspect. However, as a processed food, it is subject to a processing score cap, which limits its maximum potential rating despite its clean ingredient list.
At a glance
Key ingredients 5
Unbleached wheat flourNeutral
Unbleached wheat flour is a common base for bread, providing structure and texture. It is less processed than bleached flour, retaining more natural nutrients. However, it is still a refined flour, lacking the fiber and nutrients found in whole grain alternatives.
Risks
May contribute to blood sugar spikes due to its refined nature and lack of fiber.
Benefits
Provides essential carbohydrates for energy and is a staple ingredient in many baked goods.
WaterNeutral
Water is a fundamental ingredient in bread making, hydrating the flour and activating yeast. It is a natural and unprocessed component. There are no health concerns associated with water in this context.
Benefits
Essential for hydration and necessary for the chemical reactions in bread making.
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 intake may contribute to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and plays a role in the fermentation process of bread.
Barley maltNeutral
Barley malt is used as a natural sweetener and to enhance the flavor and color of bread. It is derived from sprouted barley grains and is less processed than refined sugars. However, it still contributes sugars to the diet.
Risks
May contribute to increased blood sugar levels if consumed in large amounts.
Benefits
Adds a rich flavor and aids in the browning of the bread crust.
Vitamin CNeutral
Vitamin C is often added to bread as an improver to strengthen the dough and improve volume. It is a natural antioxidant and is generally considered safe. In bread, it is used in small amounts and does not significantly impact nutritional intake.
Benefits
Acts as a dough conditioner, improving the texture and rise of the bread.
Processing
Processed Foods
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