Izzio Artisan Bakery SAN FRANCISCO STYLE SOURDOUGH BOULE
Analysis updated September 2026 · How Scout scores
At a glance
Summary
This sourdough bread features a clean ingredient list with wheat flour, malted barley flour, water, sea salt, sourdough culture, and enzymes, which are all recognizable and minimally processed. The use of sourdough culture enhances flavor and digestibility, while sea salt provides natural minerals. Despite its processed nature, the absence of harmful additives or seed oils supports a high score within the processing level cap.
Key ingredients 6
Sea SaltGood
Sea salt is a minimally processed source of sodium and trace minerals. It enhances flavor and acts as a natural preservative in bread. Unlike refined table salt, it retains beneficial minerals.
Risks
Excessive sodium intake can lead to high blood pressure and other cardiovascular issues.
Benefits
Provides essential sodium and trace minerals, enhancing flavor and acting as a natural preservative.
Sourdough CultureGood
Sourdough culture is a natural leavening agent that enhances flavor and digestibility. It contains beneficial bacteria and yeast that can improve gut health. The fermentation process can also reduce gluten content, making it easier to digest for some individuals.
Benefits
Contains beneficial bacteria and yeast that support gut health and enhance flavor.
Malted Barley FlourNeutral
Malted barley flour is used to enhance flavor and improve the texture of baked goods. It contains enzymes that help break down starches into sugars, aiding fermentation. It is typically used in small amounts and does not significantly impact nutritional value.
Benefits
Enhances flavor and texture in baked goods, contributing to a more complex taste profile.
WaterNeutral
Water is a fundamental ingredient in bread, necessary for dough formation and yeast activation. It is a neutral ingredient with no direct nutritional impact. The quality of water can affect the final product's taste and texture.
Benefits
Essential for dough formation and yeast activation, contributing to the bread's texture and rise.
EnzymesNeutral
Enzymes are used in bread-making to improve dough handling and extend shelf life. They are naturally occurring proteins that catalyze biochemical reactions. Typically used in small amounts, they do not significantly alter the nutritional profile.
Benefits
Improve dough handling and extend shelf life without altering the nutritional profile.
Wheat FlourBad
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.
Processing
Processed Foods
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