San Francisco Sourdough Bread
Summary
San Francisco Sourdough Bread is made with a relatively simple ingredient list, including unbleached wheat flour, water, and barley flour, which are generally considered wholesome. However, it is classified as a processed food due to the inclusion of yeast and malted barley flour, which limits its score. The bread does not contain harmful additives or seed oils, but its processing level prevents it from achieving a higher rating.
At a glance
Key ingredients 6
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 nutrients. However, it lacks the fiber and nutrients found in whole grain flours.
Risks
May cause gluten-related issues for individuals with celiac disease or gluten sensitivity.
Benefits
Provides carbohydrates for energy and some protein, though it is not a significant source of vitamins or minerals.
WaterNeutral
Water is a fundamental ingredient in bread, necessary for dough formation and yeast activation. It is a natural, unprocessed ingredient with no additives. Water contributes to the hydration and texture of the bread.
Benefits
Essential for hydration and dough consistency, but does not provide nutritional benefits.
Barley flourNeutral
Barley flour is used to enhance the flavor and texture of bread. It contains more fiber than wheat flour, which can aid digestion. However, it is not gluten-free and may not be suitable for those with gluten intolerance.
Risks
Contains gluten, which can be problematic for those with celiac disease or gluten sensitivity.
Benefits
Provides dietary fiber and some vitamins and minerals, contributing to a more nutritious bread.
SaltNeutral
Salt is used in bread to enhance flavor and control yeast fermentation. It is a natural ingredient but should be consumed in moderation. Excessive salt intake can lead to health issues such as hypertension.
Risks
High sodium intake can increase the risk of high blood pressure and cardiovascular disease.
Benefits
Enhances flavor and helps regulate yeast activity in bread making.
YeastNeutral
Yeast is a crucial ingredient for leavening bread, providing rise and texture. It is a natural microorganism used in fermentation. Yeast contributes to the development of flavor and aroma in bread.
Benefits
Facilitates the fermentation process, improving bread texture and flavor.
Malted barley flourNeutral
Malted barley flour is used to enhance the flavor and color of bread. It contains enzymes that help break down starches into sugars, aiding fermentation. While it adds some nutritional value, it is not a significant source of nutrients.
Risks
Contains gluten, which may be an issue for those with gluten intolerance.
Benefits
Improves flavor and color of bread, and aids in the fermentation process.
Processing
Processed Foods
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