At a glance
Summary
This sourdough bread contains mostly simple ingredients like unbleached flour, water, and sea salt, which are generally considered wholesome. However, the presence of sorbitan monostearate, a synthetic emulsifier, indicates a moderate level of processing. While the bread does not contain any major harmful ingredients, the inclusion of this additive and the processed nature of the product limit its score.
Key ingredients 10
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 natural minerals that can be beneficial.
Risks
Excessive sodium intake can lead to health issues such as hypertension.
Benefits
Provides essential sodium and trace minerals, enhancing flavor and dough texture.
Ascorbic AcidGood
Vitamin C — beneficial even when serving as a preservative.
Benefits
Improves dough strength and elasticity in bread making.
Unbleached FlourNeutral
Unbleached flour is a common base for bread, providing structure and texture. It is less processed than bleached flour, retaining more natural nutrients. However, it is still a refined carbohydrate with limited nutritional benefits.
Risks
May contribute to blood sugar spikes due to its refined carbohydrate content.
Benefits
Provides essential structure to baked goods and is less processed than bleached flour.
WaterNeutral
Water is a fundamental ingredient in bread, hydrating the flour and activating yeast. It is essential for the dough formation and fermentation process. Water itself does not provide nutritional value but is crucial for texture and consistency.
Benefits
Essential for dough hydration and yeast activation in bread making.
Malt PowderNeutral
Malt powder is used to enhance flavor and improve the browning of bread crust. It is derived from malted grains and adds a subtle sweetness. While it contributes to flavor, it does not offer significant nutritional benefits.
Benefits
Enhances flavor and crust color in baked goods.
Malted Barley FlourNeutral
Malted barley flour is used to improve dough fermentation and flavor. It contains enzymes that help break down starches into sugars, aiding yeast activity. It is a natural ingredient but does not provide substantial nutritional benefits.
Benefits
Improves fermentation and flavor in bread making.
YeastNeutral
Baker's/nutritional yeast in standard use — benign.
Benefits
Essential for leavening and flavor development in bread.
Wheat FlourBad
Refined grain flour stripped of bran and germ.
Risks
May contribute to blood sugar spikes and lacks fiber.
Benefits
Provides structure and texture to baked goods.
DextroseBad
Refined added sugar.
Risks
May lead to blood sugar spikes if consumed in excess.
Benefits
Aids in yeast fermentation and provides a quick energy source.
Sorbitan MonostearateBad
Sorbitan monostearate is an emulsifier used to improve texture and shelf life. It is a synthetic additive that can be found in processed foods. While generally recognized as safe, it is not a natural ingredient.
Risks
May cause digestive discomfort in sensitive individuals.
Benefits
Improves texture and extends shelf life of baked goods.
Processing
Processed Foods
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