Pepperidge Farm Farmhouse SOURDOUGH BREAD

Soybean oil is a seed oil high in omega-6 fatty acids, which can promote inflammation when consumed in excess. It is often highly processed and refined. This oil is not recommended due to its potential health risks.

Enriched wheat flour is refined and lacks the fiber and nutrients found in whole grains. It is often fortified with synthetic vitamins to replace lost nutrients. This processing can lead to rapid spikes in blood sugar levels.

Refined grain flour stripped of bran and germ.

Sugar is a refined carbohydrate that can contribute to increased blood sugar levels. It is often added to enhance flavor and aid in yeast fermentation. Excessive consumption can lead to health issues such as obesity and diabetes.

Monoglycerides are emulsifiers used to improve texture and shelf life in processed foods. They are synthetic and can contribute to the ultra-processed nature of foods. Their long-term health effects are not well understood.

Sodium stearoyl lactylate is an emulsifier used to improve dough strength and texture. It is a synthetic additive and contributes to the ultra-processed nature of foods. Its long-term health effects are not well understood.

Calcium propionate and sorbic acid are preservatives used to prevent mold and extend shelf life. They are synthetic and contribute to the ultra-processed nature of foods. Some individuals may experience allergic reactions or sensitivities.

Soy lecithin is an emulsifier used to improve texture and shelf life in processed foods. It is derived from soybeans and can be highly processed. Some individuals may have concerns about soy allergies or sensitivities.

Water is a neutral ingredient used as a solvent and to provide moisture. It does not contribute any calories or nutrients. It is essential for the dough formation in bread making.

Yeast is a microorganism used to ferment sugars, producing carbon dioxide and alcohol, which helps bread rise. It is a natural ingredient in bread making. Yeast can also contribute to the flavor and texture of the bread.

Rye flour is a type of flour that can add flavor and texture to bread. It contains more fiber than refined wheat flour but less than whole grain flour. Rye flour can contribute to a denser bread texture.

Salt is used to enhance flavor and control yeast activity in bread. It is a necessary ingredient in small amounts. Excessive consumption can lead to health issues such as hypertension.

Potato flour is used to improve moisture retention and texture in bread. It is gluten-free and can add a slight sweetness. It is not a significant source of nutrients.

Wheat gluten is added to improve the elasticity and structure of bread dough. It is a protein found in wheat that helps bread rise and maintain its shape. It is essential for the texture of many bread products.

Lactic acid is a natural acid used to enhance flavor and preserve food. It is produced by fermentation and is generally recognized as safe. It can contribute to the sour flavor in sourdough bread.

Whey is a byproduct of cheese production and is used to enhance protein content. It is a high-quality protein source but is present in small amounts in this product. It may not significantly impact the nutritional profile of the bread.

Malted barley flour is used to enhance flavor and improve fermentation in bread. It contains enzymes that help break down starches into sugars. It is generally recognized as safe and contributes to the flavor profile.

Citric acid is a natural acid used to enhance flavor and preserve food. It is widely used in the food industry and is generally recognized as safe. It can contribute to the tartness in sourdough bread.