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country wheat sourdough

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country wheat sourdough

75 Good
$6.99 · 21.6 g
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Summary

This sourdough bread is made with unbleached unbromated wheat flour and a sourdough starter, which are both beneficial ingredients that enhance nutrient retention and digestibility. The product is processed but contains no harmful additives or seed oils, maintaining a clean ingredient list. Its processing level limits the score, but the absence of artificial additives and the use of natural leavening agents contribute positively to its rating.

At a glance

Beneficial ingredients 2
Harmful ingredients 0
Category Bread

Key ingredients 4

Unbleached Unbromated Wheat Flour
Good

Unbleached unbromated wheat flour is a less processed form of flour that retains more nutrients compared to bleached flour. It avoids chemical bleaching agents and bromates, which are often used to improve flour texture and color. This type of flour is a good source of carbohydrates and provides some protein and fiber.

Benefits

Provides essential carbohydrates for energy and contains some protein and fiber, contributing to a balanced diet.

Water
Neutral

Water is a neutral ingredient used as a solvent and to provide moisture in the dough. It plays a crucial role in the fermentation process of sourdough. Water itself does not provide any nutritional benefits but is essential for hydration.

Benefits

Essential for hydration and necessary for the fermentation process in sourdough.

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Sourdough Starter
Good

Sourdough starter is a natural leavening agent that contains beneficial bacteria and yeast. It enhances the flavor and texture of the bread while also improving its digestibility. The fermentation process can increase the availability of nutrients and reduce phytic acid content.

Benefits

Contains beneficial bacteria that can aid digestion and improve nutrient absorption.

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Malted Barley Flour
Neutral

Malted barley flour is used to enhance the flavor and color of baked goods. It contains enzymes that help break down starches into sugars, aiding in fermentation. While it adds flavor, it does not significantly alter the nutritional profile of the bread.

Benefits

Enhances flavor and aids in the fermentation process, contributing to the bread's texture and taste.

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Processing

Group 3 · Processed

Processed Foods

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