Kingsmill great white bloomer with sourdough
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This bread is moderately processed and contains a relatively clean ingredient list with no harmful additives or seed oils. The inclusion of sourdough enhances its nutritional profile by improving digestibility and lowering the glycemic index. However, the presence of enriched wheat flour and the processing level limit its score compared to less processed, whole-grain options.
Key ingredients 6
Wheat And Rye SourdoughGood
Sourdough is a fermented dough that enhances flavor and digestibility of bread. The fermentation process can increase the bioavailability of nutrients and improve gut health. It also contributes to a lower glycemic index compared to non-fermented bread.
Benefits
May improve digestion and nutrient absorption due to fermentation.
WaterNeutral
Water is a fundamental ingredient in bread making, providing moisture and aiding in the activation of yeast. It is a natural, unprocessed component with no direct health impacts. Its role is primarily functional in the dough formation process.
Benefits
Essential for hydration and dough consistency.
YeastNeutral
Yeast is a microorganism used in bread to facilitate fermentation and leavening. It contributes to the bread's texture and flavor profile. As a natural ingredient, it is generally considered safe and beneficial for bread production.
Benefits
Helps in the fermentation process, improving bread texture and flavor.
Wheat ProteinNeutral
Wheat protein is added to improve the bread's texture and protein content. It is a plant-based protein source that can enhance the nutritional profile of bread. However, it may not provide a complete amino acid profile compared to animal-based proteins.
Risks
May cause allergic reactions in individuals with wheat or gluten sensitivities.
Benefits
Increases protein content, contributing to the nutritional value of the bread.
Fermented Wheat FlourNeutral
Fermented wheat flour is used to enhance flavor and improve the bread's texture. The fermentation process can aid in digestibility and nutrient absorption. It is a natural ingredient that contributes to the overall quality of the bread.
Benefits
Enhances flavor and may improve digestibility due to fermentation.
Wheat FlourBad
Refined grain flour stripped of bran and germ.
Risks
Refined wheat flour can contribute to spikes in blood sugar and may lack fiber compared to whole grain alternatives.
Benefits
Enrichment with vitamins and minerals can help meet daily nutritional requirements.
Processing
Processed Foods
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