Woolworths Bakery 35hr Sourdough Loaf White
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This sourdough loaf is made with simple, high-quality ingredients such as wheat flour, water, and sourdough culture, which are minimally processed. The use of sourdough culture enhances flavor and digestibility while improving nutrient absorption. The absence of harmful additives or seed oils contributes to its high rating, reflecting its wholesome and nutritious profile.
Key ingredients 8
Sourdough CultureGood
Sourdough culture is a natural leavening agent that enhances flavor and digestibility. It involves fermentation, which can increase the bioavailability of nutrients and improve gut health. The fermentation process also reduces phytic acid, enhancing mineral absorption.
Benefits
Improves digestibility and nutrient absorption due to fermentation. Contributes to the characteristic tangy flavor of sourdough bread.
WaterNeutral
Water is a fundamental ingredient in bread, necessary for dough formation and yeast activation. It is a neutral ingredient with no direct nutritional impact. Its quality can affect the final texture and rise of the bread.
Benefits
Essential for dough hydration and yeast fermentation, contributing to bread texture.
Whole Wheat FlourNeutral
Whole wheat flour is less refined than white flour, retaining more fiber and nutrients. It provides a denser texture and richer flavor. However, it may not be suitable for those with gluten sensitivities.
Risks
May cause digestive issues for individuals with gluten intolerance or celiac disease.
Benefits
Higher in fiber and nutrients compared to refined flour, supporting digestive health.
Iodised SaltNeutral
Iodised salt is used to enhance flavor and provide iodine, an essential nutrient. It is a refined form of salt, lacking the trace minerals found in unrefined salts. Excessive consumption can contribute to high blood pressure.
Risks
Excessive intake can lead to hypertension and other cardiovascular issues.
Benefits
Provides iodine, which is essential for thyroid function and metabolic regulation.
Malted Wheat FlourNeutral
Malted wheat flour is used to enhance flavor and improve dough fermentation. It contains enzymes that break down starches into sugars, aiding yeast activity. It is typically used in small amounts and does not significantly alter nutritional content.
Benefits
Enhances flavor and fermentation, contributing to bread texture and taste.
YeastNeutral
Yeast is a leavening agent that helps bread rise by producing carbon dioxide. It is a natural ingredient with no significant nutritional impact. Yeast fermentation can improve the flavor and texture of bread.
Benefits
Essential for leavening, contributing to the light and airy texture of bread.
Vitamins (Thiamin, Folic Acid)Neutral
Thiamin and folic acid are added to enrich the nutritional profile of the bread. They are essential B vitamins that support energy metabolism and cell function. The addition of synthetic vitamins does not significantly alter the overall health impact of the bread.
Benefits
Supports energy metabolism and cell function, contributing to overall health.
Wheat FlourBad
Refined grain flour stripped of bran and germ.
Risks
Refined wheat flour can contribute to blood sugar spikes and lacks the fiber found in whole grains.
Benefits
Provides essential carbohydrates for energy and is a key component in traditional bread-making.
Processing
Unprocessed or Minimally Processed Foods
Get the full breakdown in the Scout appTake Scout shopping
Scan any product to see lab results, healthy alternatives, and your personalized analysis.
Download on theApp Store GET IT ONGoogle Play