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SLICED SOURDOUGH

Common questions

Is SLICED SOURDOUGH healthy?

SLICED SOURDOUGH scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This sliced sourdough bread is made with unbleached enriched wheat flour and a sourdough starter, which provides some nutritional benefits and improved digestibility.

How processed is SLICED SOURDOUGH?

SLICED SOURDOUGH is NOVA Group 3: Processed Foods.

Which ingredients drive SLICED SOURDOUGH's score?

In Scout's ingredient-by-ingredient analysis, Sourdough starter, Ascorbic acid count in its favor; Unbleached enriched wheat flour is flagged as an ingredient of concern. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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SLICED SOURDOUGH

Franco Baking Company
75 Good

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 1
Owned by Roundabout
Category Bread
Summary

This sliced sourdough bread is made with unbleached enriched wheat flour and a sourdough starter, which provides some nutritional benefits and improved digestibility. However, the presence of enriched flour and the use of a dough conditioner indicate a moderate level of processing. While it lacks harmful additives like high-fructose corn syrup or artificial dyes, the processing level limits its score.

Key ingredients 5

Sourdough starter
Good

Sourdough starter is a natural leavening agent that enhances the flavor and texture of bread. It contains beneficial bacteria and yeast that can improve gut health and nutrient absorption. The fermentation process may also reduce gluten content, making it easier to digest for some individuals.

Benefits

Contains beneficial bacteria and yeast that support gut health and improve nutrient absorption.

See more about Sourdough starter →
Ascorbic acid
Good

Vitamin C — beneficial even when serving as a preservative.

Benefits

Acts as an antioxidant and improves dough texture, though it does not significantly contribute to dietary vitamin C intake.

See more about Ascorbic acid →
Water
Neutral

Water is a fundamental ingredient in bread making, providing moisture and aiding in the activation of yeast. It is a neutral ingredient with no direct nutritional benefits or risks. Its primary role is functional, contributing to the dough's consistency and texture.

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Salt
Neutral

Salt is used to enhance flavor and control yeast activity in bread. It is a neutral ingredient with no significant health benefits. Excessive consumption can lead to health issues such as high blood pressure.

Risks

Excessive salt intake can contribute to high blood pressure and cardiovascular issues.

See more about Salt →
Unbleached enriched wheat flour
Bad

Processed additive flagged under Scout's ingredient doctrine.

Risks

Refined flour can contribute to blood sugar spikes and lacks the fiber necessary for digestive health.

Benefits

Provides essential nutrients such as iron and B vitamins due to fortification, supporting overall health.

See more about Unbleached enriched wheat flour →

Processing

Group 3 · Processed

Processed Foods

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