Organic Sourdough
Summary
This organic sourdough bread features a clean ingredient list with organic wheat flour, sourdough culture, and sea salt, which are minimally processed and free from harmful additives. The use of organic ingredients and natural fermentation processes enhances its nutritional profile and digestibility. However, as a processed food, its score is capped due to its processing level, despite the high quality of its ingredients.
At a glance
Key ingredients 5
Organic Wheat FlourGood
Organic wheat flour is a staple ingredient in bread, providing essential carbohydrates and some protein. Being organic, it is free from synthetic pesticides and fertilizers, which can be beneficial for health and the environment. It serves as a primary source of energy and is minimally processed.
Risks
Potential gluten intolerance or allergy concerns for sensitive individuals.
Benefits
Provides carbohydrates for energy and contains some protein and fiber, contributing to a balanced diet.
Organic Sourdough CultureVery Good
Organic sourdough culture is a natural leavening agent that enhances the flavor and texture of bread. It promotes the growth of beneficial bacteria and yeast, which can improve gut health. The fermentation process can also increase the bioavailability of nutrients.
Benefits
Enhances flavor and texture while promoting gut health through beneficial bacteria.
WaterNeutral
Water is a fundamental ingredient in bread making, necessary for hydration and dough formation. It acts as a solvent for other ingredients and aids in the fermentation process. It is a neutral ingredient with no direct health benefits or risks.
Benefits
Essential for hydration and dough formation in bread making.
Sea SaltGood
Unrefined sea salt — a minimally processed, natural source of sodium and essential trace minerals, and a legitimate whole-food seasoning. Treated as a positive ingredient.
Risks
Excessive consumption can lead to high blood pressure and other cardiovascular issues.
Benefits
Enhances flavor and provides trace minerals.
EnzymesGood
Enzymes are added to improve dough handling and bread quality, enhancing texture and shelf life. They are naturally occurring proteins that catalyze biochemical reactions. In bread, they help break down starches and proteins, improving digestibility.
Benefits
Improve dough handling and bread quality, enhancing texture and shelf life.
Processing
Processed Foods
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