Signature Sourdough
Summary
This sourdough bread is made with enriched flour and contains a moderate level of processing. It benefits from the inclusion of sourdough, which can enhance digestibility and nutrient absorption, and sea salt, which provides trace minerals. However, the use of enriched flour and the processed nature of the product limit its score, despite the absence of harmful additives or seed oils.
At a glance
Key ingredients 7
Enriched flourNeutral
Enriched flour is refined wheat flour with added vitamins and minerals. It lacks the fiber and nutrients found in whole grain flour. The enrichment process adds back some nutrients lost during refining, but it is still less nutritious than whole grain alternatives.
Risks
May contribute to blood sugar spikes due to its refined nature.
Benefits
Provides essential vitamins and minerals like iron and B vitamins due to enrichment.
SourdoughGood
Sourdough is a fermented dough that can improve digestibility and nutrient absorption. The fermentation process can enhance the bioavailability of minerals. It also contributes to a unique flavor profile and may have probiotic benefits.
Benefits
May aid in digestion and improve gut health due to natural fermentation.
WaterNeutral
Water is a basic ingredient used in the dough-making process. It acts as a solvent and helps in the mixing of ingredients. It is essential for the hydration of flour and activation of yeast.
Benefits
Essential for hydration and dough consistency.
YeastNeutral
Yeast is a microorganism used to ferment sugars in the dough, producing carbon dioxide and causing the dough to rise. It is a natural leavening agent. Yeast contributes to the texture and flavor of the bread.
Benefits
Contributes to the leavening and flavor of the bread.
Sea saltGood
Sea salt is a minimally processed salt that contains trace minerals. It enhances flavor and acts as a preservative. Unlike refined table salt, it retains natural minerals.
Risks
Excessive consumption may contribute to high blood pressure.
Benefits
Provides essential minerals and enhances flavor.
Enzyme preparationNeutral
Enzyme preparations are used to improve dough handling and bread quality. They are typically derived from natural sources. Enzymes can enhance the texture and shelf life of bread.
Benefits
Improves dough consistency and bread quality.
Cultured wheat flourNeutral
Cultured wheat flour is treated with bacterial cultures to enhance flavor and shelf life. It is a natural preservative alternative. The fermentation process can improve the flavor profile of the bread.
Benefits
May improve flavor and extend shelf life naturally.
Processing
Processed Foods
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