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Sourdough Bread

Image: Open Food Facts (CC BY-SA 3.0)

Common questions

Is Sourdough Bread healthy?

Sourdough Bread scores 75/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This sourdough bread is made with simple, recognizable ingredients such as wheat flour, sourdough culture, water, sea salt, and enzymes, which contribute to its clean label.

How processed is Sourdough Bread?

Sourdough Bread is NOVA Group 3: Processed Foods.

Which ingredients drive Sourdough Bread's score?

In Scout's ingredient-by-ingredient analysis, Sourdough culture, Sea salt count in its favor; Wheat flour is flagged as an ingredient of concern. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Sourdough Bread

Nature's Promise
75 Good

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 1
Owned by Ahold Delhaize
Category Bread
Summary

This sourdough bread is made with simple, recognizable ingredients such as wheat flour, sourdough culture, water, sea salt, and enzymes, which contribute to its clean label. The use of sourdough culture is beneficial as it enhances flavor and digestibility through fermentation. However, as a processed food, its score is capped, reflecting its processing level despite the absence of harmful additives.

Key ingredients 5

Sourdough culture
Good

Sourdough culture is a natural leavening agent that enhances the flavor and texture of bread. It involves fermentation, which can improve digestibility and nutrient absorption. The fermentation process may also reduce phytate content, enhancing mineral bioavailability.

Benefits

Improves digestibility and nutrient absorption due to fermentation. May enhance flavor and texture of the bread.

See more about Sourdough culture →
Sea salt
Good

Sea salt is a natural source of sodium and trace minerals, enhancing flavor and preserving the bread. It is less processed than table salt, retaining more minerals. Moderation is key to avoid excessive sodium intake.

Risks

Excessive consumption 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.

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Water
Neutral

Water is a fundamental ingredient in bread making, hydrating the flour and activating gluten formation. It is essential for the dough's consistency and texture. Water itself does not provide nutritional value but is crucial for the baking process.

Benefits

Essential for dough formation and texture, though it does not provide direct nutritional benefits.

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Enzymes
Neutral

Enzymes are used in bread making to improve dough handling and extend shelf life. They are naturally occurring proteins that catalyze biochemical reactions. The specific enzymes used are not detailed, but they generally aid in the baking process.

Benefits

Enhances dough handling and shelf life, contributing to the bread's quality.

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Wheat flour
Bad

Refined grain flour stripped of bran and germ.

Risks

Consumption of refined wheat flour can contribute to blood sugar spikes and may lack essential nutrients found in whole grains.

Benefits

Provides essential carbohydrates for energy, though whole grain options are more nutrient-dense.

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Processing

Group 3 · Processed

Processed Foods

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