Sourdough
Summary
This sourdough bread is made with a simple ingredient list, including untreated bread flour, water, sea salt, cultured wheat, yeast, and enzyme, which indicates a relatively clean label. The absence of harmful additives such as seed oils, artificial colors, or high-fructose corn syrup contributes positively to its rating. However, as a processed food, its score is capped due to its processing level, despite the overall quality of the ingredients.
At a glance
Key ingredients 6
Untreated bread flourNeutral
Untreated bread flour is a basic ingredient in bread-making, providing structure and texture. It is not enriched or bleached, which maintains its natural state. However, it lacks the nutritional benefits of whole grain flours.
Benefits
Provides essential carbohydrates and proteins necessary for energy and muscle maintenance.
WaterNeutral
Water is a fundamental component in bread-making, hydrating the flour and activating yeast. It is a natural, unprocessed ingredient with no additives. Its role is primarily functional, contributing to dough consistency.
Benefits
Essential for hydration and activating yeast in the dough.
Sea saltGood
Sea salt is a minimally processed source of sodium and trace minerals. It enhances flavor and helps control yeast activity in bread. Unlike refined salt, it retains beneficial minerals.
Risks
Excessive consumption of sodium can lead to health issues such as hypertension.
Benefits
Provides essential sodium and trace minerals, enhancing flavor and dough structure.
Cultured wheatNeutral
Cultured wheat is used as a natural preservative in bread products. It is created through fermentation, which can enhance flavor and shelf life. It is generally considered safe and natural.
Benefits
May improve shelf life and flavor through natural fermentation processes.
YeastNeutral
Yeast is a microorganism used to ferment sugars, producing carbon dioxide and alcohol, which leavens bread. It is a natural ingredient essential for bread's texture and flavor. Yeast also contributes to the nutritional profile by providing B vitamins.
Benefits
Contributes to bread's leavening and flavor, and provides B vitamins.
EnzymeNeutral
Enzymes are added to improve dough handling and bread quality. They are naturally occurring proteins that catalyze biochemical reactions. Their use in bread is generally considered safe and beneficial for texture.
Benefits
Enhances dough handling and bread texture without adding chemical additives.
Processing
Processed Foods
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