Ace Bakery Sourdough Bistro Extra Sour Loaf
Analysis updated September 2026 · How Scout scores
At a glance
Summary
This sourdough bread features a relatively clean ingredient list with beneficial components like rye flour, whole grain rye flour, and extra virgin olive oil, which contribute to its nutritional value. The bread is processed, but it avoids harmful additives and seed oils, making it a healthier option compared to many other processed breads. The presence of enriched wheat flour and the processing level slightly limit its score, but overall, it remains a nutritious choice.
Key ingredients 10
Extra virgin olive oilVery Good
Extra virgin olive oil is a high-quality monounsaturated fat with anti-inflammatory properties. It contains antioxidants that support heart health. Cold-pressed extraction preserves beneficial compounds.
Benefits
Rich in monounsaturated fats that support heart health and provide anti-inflammatory properties. Contains antioxidants like vitamin E and polyphenols that may reduce oxidative stress.
Whole grain rye flourGood
Whole grain rye flour retains all parts of the grain, offering more fiber and nutrients than refined flours. It supports heart health and aids in digestion. Its complex carbohydrates provide sustained energy release.
Risks
Not suitable for individuals with celiac disease or severe gluten intolerance.
Benefits
High in fiber and nutrients, supporting heart health and digestion.
WaterNeutral
Water is a fundamental ingredient in bread making, providing moisture and aiding in the mixing process. It has no nutritional value but is essential for dough formation. It does not contribute any calories or nutrients.
Benefits
Essential for dough formation and hydration in bread making.
Rye flourNeutral
Standard formulation ingredient — neither beneficial nor harmful at typical use.
Risks
May not be suitable for individuals with celiac disease or severe gluten intolerance.
Benefits
Rich in fiber and nutrients, supporting digestive health and providing a unique flavor.
Cultured wheat flourNeutral
Cultured wheat flour is treated with natural cultures to enhance flavor and shelf life. It is similar to regular wheat flour but may have improved digestibility. It does not significantly differ in nutritional content from regular wheat flour.
Benefits
May improve flavor and shelf life of the product.
SaltNeutral
Salt is used to enhance flavor and control yeast activity in bread. It is essential for taste but should be consumed in moderation. Excessive intake can lead to health issues like hypertension.
Risks
Excessive salt intake can lead to hypertension and cardiovascular issues.
Benefits
Enhances flavor and controls yeast activity in bread making.
YeastNeutral
Yeast is a microorganism used in bread making to ferment sugars and produce carbon dioxide, causing the dough to rise. It is a natural ingredient with no significant health concerns. It contributes to the texture and flavor of bread.
Benefits
Essential for fermentation, contributing to the texture and flavor of bread.
Lactic acidNeutral
Lactic acid is a natural acid that can enhance flavor and act as a preservative in bread. It is produced by fermentation and is generally recognized as safe. It does not provide significant nutritional benefits.
Benefits
Enhances flavor and acts as a natural preservative.
EnzymesNeutral
Enzymes are used in bread making to improve dough handling and texture. They are naturally occurring proteins that catalyze biochemical reactions. They do not contribute to the nutritional value of the bread.
Benefits
Improve dough handling and texture in bread making.
Enriched wheat flourBad
Refined grain flour stripped of bran and germ.
Risks
May contribute to blood sugar spikes and lacks the fiber of whole grains.
Benefits
Provides essential nutrients like iron and B vitamins due to enrichment.
Processing
Processed Foods
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