Whole Foods Market San Francisco Sourdough Boule
Whole Foods MarketAnalysis updated August 2026 · How Scout scores
At a glance
Summary
The San Francisco Sourdough Boule is made with a relatively simple ingredient list, featuring whole wheat flour which adds fiber and nutrients. However, it includes enriched wheat flour, which is more processed and less nutritious than whole grain options. The bread is moderately processed, which limits its score, but it avoids harmful additives and seed oils, making it a healthier choice compared to many other processed breads.
Key ingredients 6
Whole wheat flourGood
Whole wheat flour is a whole grain that retains the bran, germ, and endosperm, providing fiber and essential nutrients. It supports digestive health and offers a more complete nutrient profile compared to refined flour. Its inclusion in bread contributes to a healthier product with more fiber and micronutrients.
Benefits
Rich in dietary fiber, vitamins, and minerals, supporting digestive health and providing sustained energy.
WaterNeutral
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 impact. Its role is primarily functional in the dough formation process.
See more about Water →SaltNeutral
Salt is used to enhance flavor and control yeast activity in bread. It is a refined ingredient without the trace minerals found in unrefined salts. While necessary in small amounts, excessive consumption can lead to health issues.
Risks
Excessive salt intake can contribute to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and helps regulate yeast activity in bread making.
YeastNeutral
Yeast is a microorganism used in bread making to ferment sugars and produce carbon dioxide, which leavens the dough. It is a natural ingredient with no direct nutritional impact. Its primary role is functional, contributing to the texture and rise of the bread.
See more about Yeast →EnzymesNeutral
Enzymes are used in bread making to improve dough handling and enhance texture. They are naturally occurring proteins that catalyze biochemical reactions. Their use in bread is primarily functional, with no direct nutritional impact.
See more about Enzymes →Unbleached enriched wheat flourBad
Processed additive flagged under Scout's ingredient doctrine.
Risks
Refined grains may contribute to blood sugar spikes and lack the fiber necessary for digestive health.
Benefits
Fortification adds essential nutrients such as iron and B vitamins, which are important for energy metabolism and red blood cell production.
Processing
Processed Foods
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