Shop Map Research Get the app
FISHERMAN'S WHARF STYLE EXTRA SOURDOUGH BREAD

Common questions

Is FISHERMAN'S WHARF STYLE EXTRA SOURDOUGH BREAD healthy?

FISHERMAN'S WHARF STYLE EXTRA SOURDOUGH BREAD scores 65/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This sourdough bread is made with enriched wheat flour and a sourdough starter, which are common ingredients in bread but indicate a moderate level of processing.

How processed is FISHERMAN'S WHARF STYLE EXTRA SOURDOUGH BREAD?

FISHERMAN'S WHARF STYLE EXTRA SOURDOUGH BREAD is NOVA Group 3: Processed Foods.

Which ingredients drive FISHERMAN'S WHARF STYLE EXTRA SOURDOUGH BREAD's score?

In Scout's ingredient-by-ingredient analysis, 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.

You might also like

95
Base Culture Classic sourdough bread
Base Culture
87
Sourdough Bread
Olivier's
85
Sprouts Organic sourdough bread
Sprouts
85
Crafted Signature Sourdough Bread
Marks & Spencer

See more

FISHERMAN'S WHARF STYLE EXTRA SOURDOUGH BREAD

Redding french bakery
65 Fair

Analysis updated July 2026 · How Scout scores

View on Amazon

At a glance

Beneficial ingredients 0
Harmful ingredients 1
Owned by Bimbo Bakeries USA, Inc.
Category Bread
Summary

This sourdough bread is made with enriched wheat flour and a sourdough starter, which are common ingredients in bread but indicate a moderate level of processing. The absence of harmful additives like artificial colors, flavors, or seed oils is a positive aspect, contributing to a cleaner label. However, the use of enriched flour and the processed nature of the product limit its score, as it does not reach the quality of minimally processed or whole food options.

Key ingredients 5

Water
Neutral

Water is a fundamental ingredient in bread making, hydrating the flour and activating yeast. It plays a crucial role in the dough's consistency and texture. There are no health concerns associated with water in this context.

Benefits

Essential for dough formation and yeast activation in bread making.

See more about Water →
Sourdough starter
Neutral

Sourdough starter is a natural leavening agent made from fermented flour and water. It contributes to the bread's flavor and texture through natural fermentation. While it can improve digestibility, its benefits depend on fermentation time and conditions.

Benefits

May improve digestibility and nutrient absorption due to fermentation.

See more about Sourdough starter →
Salt
Neutral

Salt is used in bread to enhance flavor and control yeast activity. It is a necessary component for proper dough development and taste. However, excessive consumption of salt can lead to health issues such as hypertension.

Risks

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

Benefits

Enhances flavor and controls yeast activity in bread making.

See more about Salt →
Cultured wheat flour
Neutral

Cultured wheat flour is used as a natural preservative to extend shelf life by inhibiting mold growth. It is created by fermenting wheat flour with specific bacteria. While it serves a functional purpose, it does not add significant nutritional value.

Benefits

Acts as a natural preservative, extending the product's shelf life.

See more about Cultured wheat flour →
Unbleached enriched wheat flour
Bad

Processed additive flagged under Scout's ingredient doctrine.

Risks

May contribute to blood sugar spikes due to its refined nature and lack of fiber.

Benefits

Provides essential vitamins and minerals such as iron and B vitamins due to enrichment.

See more about Unbleached enriched wheat flour →

Processing

Group 3 · Processed

Processed Foods

Get the full breakdown in the Scout appTake Scout shopping

Scan any product to see lab results, healthy alternatives, and your personalized analysis.

Download on theApp Store GET IT ONGoogle Play

More in Bread