San Francisco Sourdough Sliced Bread
Sprouts Farmers MarketAnalysis updated September 2026 · How Scout scores
At a glance
Summary
This sourdough bread features a relatively clean ingredient list with wheat flour, water, sea salt, and sourdough culture, which are minimally processed compared to many commercial breads. The use of sourdough culture provides natural leavening and potential gut health benefits. However, as a processed food, it is subject to a processing level cap, preventing it from achieving the highest possible score.
Key ingredients 6
Sea SaltGood
Sea salt is a natural source of sodium and trace minerals, enhancing flavor and preserving the bread. It is less processed than table salt, retaining beneficial minerals. Its use in moderation can contribute to a balanced diet.
Risks
Excessive consumption of salt can lead to high blood pressure and cardiovascular issues.
Benefits
Provides essential sodium and trace minerals, enhancing flavor and aiding in preservation.
Sourdough CultureGood
Sourdough culture is a natural leavening agent that enhances flavor and digestibility. It contains beneficial bacteria and yeast that can improve gut health. The fermentation process can also reduce phytic acid, improving mineral absorption.
Benefits
Improves flavor and digestibility, and may enhance gut health through beneficial bacteria.
Malted Barley FlourNeutral
Malted barley flour is used to enhance flavor and aid in the fermentation process. It contains enzymes that help break down starches into sugars, improving dough rise. While it adds flavor, it does not significantly contribute to nutritional value.
Benefits
Enhances flavor and aids in fermentation, contributing to the bread's texture.
WaterNeutral
Water is a fundamental ingredient in bread, hydrating the flour and activating gluten. It is essential for the dough formation and fermentation process. As a basic component, it does not provide additional nutritional benefits.
Benefits
Essential for dough formation and fermentation, contributing to the bread's texture.
EnzymesNeutral
Enzymes are used to improve dough handling and bread texture. They are naturally occurring proteins that aid in breaking down starches and proteins. While they enhance the baking process, they do not contribute to nutritional value.
Benefits
Enhances dough handling and bread texture, contributing to a better baking process.
Wheat FlourBad
Refined grain flour stripped of bran and germ.
Risks
Refined wheat flour can contribute to blood sugar spikes and lacks the fiber of whole grains.
Benefits
Provides essential carbohydrates for energy and is a key component in traditional bread making.
Processing
Processed Foods
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