SAN FRANCISCO STYLE SOURDOUGH BOULE
Summary
This sourdough bread features a clean ingredient list with beneficial components like sourdough culture and malted barley flour, which enhance flavor and nutritional value. The bread is processed but lacks harmful additives such as artificial colors, flavors, or preservatives, making it a healthier choice within its category. The processing level limits its maximum score, but the absence of problematic ingredients allows it to achieve a high rating.
At a glance
Key ingredients 6
Wheat FlourNeutral
Wheat flour is a staple ingredient in bread, providing structure and texture. It is a refined carbohydrate, which means it lacks the fiber and nutrients found in whole grain flour. While it is a common ingredient, it does not offer significant health benefits compared to whole grain alternatives.
Risks
Refined wheat flour can contribute to blood sugar spikes and lacks the fiber content of whole grains.
Benefits
Provides essential carbohydrates for energy and is a key component in traditional bread-making.
Malted Barley FlourGood
Malted barley flour is used to enhance the flavor and color of bread. It contains enzymes that help break down starches into sugars, aiding in fermentation. This ingredient can improve the texture and taste of the bread.
Benefits
Enhances flavor and aids in the fermentation process, contributing to a better texture and taste.
WaterNeutral
Water is a fundamental ingredient in bread-making, hydrating the flour and activating yeast. It is essential for the dough formation and fermentation process. Water itself does not provide nutritional benefits but is crucial for the bread's texture.
Benefits
Essential for dough formation and fermentation, contributing to the bread's texture.
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 salt intake can contribute to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and contains trace minerals that may offer slight nutritional benefits.
Sourdough CultureVery Good
Sourdough culture is a natural leavening agent that enhances the flavor and nutritional profile of bread. It contains beneficial bacteria and yeast that can improve gut health. The fermentation process can also increase the bioavailability of nutrients.
Benefits
Contains probiotics that support gut health and can enhance nutrient absorption.
EnzymesGood
Enzymes are added to improve the dough's texture and shelf life. They help break down starches and proteins, enhancing the bread's softness and volume. Enzymes are naturally occurring and generally considered safe.
Benefits
Improve dough texture and extend shelf life without the need for artificial additives.
Processing
Processed Foods
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