Shop Map Research Get the app
Jason’s sourdough Bread

Image: Open Food Facts (CC BY-SA 3.0)

Common questions

Is Jason’s sourdough Bread healthy?

Jason’s sourdough Bread scores 80/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. Jason’s sourdough bread is made with a simple ingredient list of wheat flour, water, salt, and fermented wheat flour, which contributes to its relatively clean label.

How processed is Jason’s sourdough Bread?

Jason’s sourdough Bread is NOVA Group 3: Processed Foods.

Which ingredients drive Jason’s sourdough Bread'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.

You might also like

95
Base Culture Classic sourdough bread
Base Culture
87
Sourdough Bread
Olivier's
85
Stone House Bread SOURDOUGH BREAD
Stone House Bread
$49.99
85
Organic Sliced Sourdough Bread
Sprouts Farmers Market

See more

Jason’s sourdough Bread

Jason's Sourdough
80 Good

Analysis updated August 2026 · How Scout scores

View on Amazon

At a glance

Beneficial ingredients 0
Harmful ingredients 1
Owned by Geary's Bakeries Ltd
Category Bread
Summary

Jason’s sourdough bread is made with a simple ingredient list of wheat flour, water, salt, and fermented wheat flour, which contributes to its relatively clean label. The bread is processed, but it avoids the use of harmful additives such as seed oils, artificial colors, or preservatives, which are common in more heavily processed breads. Its processing level limits the maximum score, but the absence of major red flags allows it to score well within its category.

Key ingredients 4

Water
Neutral

Water is a fundamental ingredient in bread, necessary for hydration and gluten development. It is a natural and unprocessed component with no direct health impacts. Its role is primarily functional in the dough-making process.

Benefits

Essential for hydration and gluten formation in bread dough.

See more about Water →
Salt
Neutral

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. Excessive consumption can contribute to high blood pressure.

Risks

High sodium intake can lead to increased blood pressure and cardiovascular issues.

Benefits

Enhances flavor and helps regulate yeast fermentation in bread.

See more about Salt →
Fermented wheat flour
Neutral

Fermented wheat flour is used in sourdough bread to develop flavor and improve digestibility. The fermentation process can reduce phytic acid, enhancing mineral absorption. It is a traditional method that adds complexity to the bread's taste.

Benefits

May improve mineral absorption and adds a unique flavor profile to the bread.

See more about Fermented wheat flour →
Wheat flour
Bad

Refined grain flour stripped of bran and germ.

Risks

May cause blood sugar spikes and is a common allergen for those with gluten sensitivity or celiac disease.

Benefits

Provides essential carbohydrates for energy and is a key component in traditional bread making.

See more about Wheat flour →

Processing

Group 3 · Processed

Processed Foods

Get the full breakdown in the Scout appTake Scout shopping

Scan any product to see lab results, healthy alternatives, and your personalized analysis.

Download on theApp Store GET IT ONGoogle Play

More in Bread