Inked Organics Rosie's San Francisco Bay Sourdough Bread 22.5 oz., 2 pk.
Summary
This sourdough bread features a clean ingredient list with organic unbleached wheat flour, naturally aged sourdough starter, and organic whole wheat flour, which contribute to its nutritional value and digestibility. The use of organic ingredients ensures the absence of synthetic pesticides and additives, enhancing its health profile. Despite being processed, the absence of harmful additives and the inclusion of beneficial components allow it to achieve a high score within its category.
At a glance
Key ingredients 9
Organic Unbleached Wheat FlourGood
Organic unbleached wheat flour is a staple ingredient in bread-making, providing structure and texture. Being organic, it is free from synthetic pesticides and fertilizers, which is beneficial for health and the environment. It is less processed than bleached flour, retaining more nutrients.
Risks
Contains gluten, which may cause issues for individuals with celiac disease or gluten sensitivity.
Benefits
Provides essential carbohydrates for energy and some protein. The organic nature ensures fewer chemical residues.
Filtered WaterNeutral
Filtered water is used to hydrate the flour and activate yeast in bread-making. It is free from impurities and contaminants that might affect the taste or safety of the bread. It plays a crucial role in the dough's consistency and fermentation process.
Benefits
Ensures the bread is free from potential contaminants found in unfiltered water.
Organic Naturally Aged Sourdough StarterVery Good
A naturally aged sourdough starter enhances the bread's flavor and nutritional profile. The fermentation process increases the bioavailability of nutrients and can improve digestion. Being organic, it avoids synthetic additives and preservatives.
Benefits
Promotes gut health through beneficial bacteria and enhances nutrient absorption.
Organic Vital Wheat GlutenGood
Vital wheat gluten is added to improve the bread's texture and elasticity. Being organic, it is produced without synthetic chemicals, aligning with cleaner production practices. It enhances the protein content of the bread.
Risks
Contains gluten, which may cause issues for individuals with celiac disease or gluten sensitivity.
Benefits
Improves bread structure and increases protein content, beneficial for texture and nutritional value.
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 consumption can lead to high blood pressure and other cardiovascular issues.
Benefits
Provides essential sodium and trace minerals, enhancing flavor naturally.
Organic Whole Wheat FlourVery Good
Organic whole wheat flour is rich in fiber and nutrients, supporting digestive health. It is less processed than white flour, retaining the bran and germ. Being organic, it is free from synthetic pesticides and fertilizers.
Risks
Contains gluten, which may cause issues for individuals with celiac disease or gluten sensitivity.
Benefits
High in fiber and nutrients, supporting heart health and digestion.
Cultured Organic Wheat FlourGood
Cultured organic wheat flour is used to enhance flavor and shelf life naturally. The culturing process can improve digestibility and nutrient absorption. Being organic, it avoids synthetic additives.
Risks
Contains gluten, which may cause issues for individuals with celiac disease or gluten sensitivity.
Benefits
Enhances flavor and shelf life naturally, supporting better digestion.
Natural EnzymesNeutral
Natural enzymes are used to improve dough handling and bread texture. They are derived from natural sources and help in breaking down starches and proteins. Their use is common in bread-making to enhance quality.
Benefits
Improves dough handling and bread texture naturally.
Ascorbic AcidNeutral
Ascorbic acid is used as a dough conditioner to improve bread volume and texture. It is a form of vitamin C and acts as an antioxidant. Its use in small amounts is common in bread-making.
Benefits
Acts as an antioxidant and improves bread quality.
Processing
Processed Foods
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