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AUTHENTIC SOURDOUGH

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Common questions

Is AUTHENTIC SOURDOUGH healthy?

AUTHENTIC SOURDOUGH 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 a relatively simple ingredient list, primarily consisting of wheat flour and water, which is a positive aspect.

How processed is AUTHENTIC SOURDOUGH?

AUTHENTIC SOURDOUGH is NOVA Group 3: Processed Foods.

Which ingredients drive AUTHENTIC SOURDOUGH's score?

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

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AUTHENTIC SOURDOUGH

A. Wilson's
65 Fair

Analysis updated July 2026 · How Scout scores

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At a glance

Beneficial ingredients 0
Harmful ingredients 1
Owned by Amer Sports
Category Bread
Summary

This sourdough bread is made with a relatively simple ingredient list, primarily consisting of wheat flour and water, which is a positive aspect. However, it is classified as a processed food due to the inclusion of enriched flour and the fermentation process, which limits its score potential. The absence of harmful additives or seed oils is commendable, but the processing level prevents it from achieving a higher rating.

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

Water is essential for hydration and helps in the formation of gluten, contributing to the bread's structure.

See more about Water →
Rye Flour
Neutral

Rye flour is used to add flavor and density to bread. It contains more fiber than wheat flour, which can aid digestion. However, it also contains gluten, which may not be suitable for those with celiac disease.

Risks

Contains gluten, which can be problematic for individuals with celiac disease or gluten sensitivity.

Benefits

Rye flour is higher in fiber compared to wheat flour, which can support digestive health.

See more about Rye Flour →
Salt
Neutral

Salt is used in bread to enhance flavor and control yeast activity. It is a common ingredient in baking and helps strengthen the dough. Excessive consumption of salt can lead to health issues such as high blood pressure.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Salt enhances flavor and helps regulate yeast fermentation in bread-making.

See more about Salt →
Fermented Wheat Flour
Neutral

Fermented wheat flour is used to improve the flavor and digestibility of bread. The fermentation process can increase the availability of nutrients and reduce phytic acid. It still contains gluten, which may be a concern for some individuals.

Risks

Contains gluten, which may not be suitable for those with gluten intolerance.

Benefits

Fermentation can enhance nutrient absorption and improve gut health by promoting beneficial bacteria.

See more about Fermented Wheat Flour →
Wheat Flour
Bad

Refined grain flour stripped of bran and germ.

Risks

Refined wheat flour can contribute to blood sugar spikes and may not be suitable for those with gluten intolerance.

Benefits

Enriched wheat flour provides essential nutrients like iron and B vitamins, which are important for overall health.

See more about Wheat Flour →

Processing

Group 3 · Processed

Processed Foods

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