The processing score reflects 41 ingredients, including preservatives, corn syrup, enriched flour or grain, plus 1 more we flag. The nutrition score reflects high sodium.
Nutrition Highlights
Nutrient Alerts

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* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
19 listed · 10 flagged for reviewWATER, OAT FIBER, ENRICHED WHEAT FLOUR ( [WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], MALTED BARLEY FLOUR), SOY FLOUR, WHEAT GLUTEN, SOURDOUGH BLEND (ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC, ACID), SALT, FUMARIC ACID, MALTED BARLEY FLOUR, MALT POWDER (DRIED CORN SYRUP, BARLEY MALT EXTRACT), ACETIC ACID, LACTIC ACID), CALCIUM PROPIONATE, CANOLA OIL, SOY LECITHIN, MONO & DIGLYCERIDES (PALM OIL), BAKING POWDER (SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, CORN STARCH, MONOCALCIUM PHOSPHATE), SALT, POTASSIUM SORBATE, FUMARIC ACID, XANTHAN GUM, GUAR GUM, SODIUM BICARBONATE, ENZYME (SODIUM CHLORIDE, WHEAT STARCH, MALTODEXTRIN, PALM OLEIN), SODIUM METABISULFITE.
Listed in source order (heaviest first). Select any ingredient to see its category bucket and other products that contain it.
Why Does This Score Ultra-Processed?
In our analysis, Classic Sourdough, Classic scores Ultra-Processed. That classification is shaped by ingredients commonly associated with ultra-processed foods:
- Chemical Preservatives (Potassium Sorbate): Synthetic preservatives are UPF indicators.
- Emulsifiers (Soy Lecithin, Mono & Diglycerides (Palm Oil)): Industrial emulsifiers indicate UPF.
- Stabilizers & Gums (Xanthan Gum, Guar Gum): Industrial stabilizers common in UPF.
- Industrial Enzymes (Enzyme (Sodium Chloride, Wheat Starch, Maltodextrin, Palm Olein)): Industrial enzyme use indicates significant processing.
Within Bread, this product is more processed than about 48% of the 11,494 products we've analyzed.
Processing classification reflects ingredient and additive analysis, not a judgment of any product's safety, quality, or healthfulness.
What These Ingredients Tell Us
We group Classic Sourdough, Classic's ingredients into ingredient categories and note how each relates to food processing. The notes below describe the category, not this specific product's formulation.
- Synthetic VitaminsProcessing indicator
In this product: Sourdough Blend (Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic, Acid), Salt, Fumaric Acid, Malted Barley Flour, Malt Powder (Dried Corn Syrup, Barley Malt Extract), Acetic Acid, Lactic Acid).
Fortification often compensates for processing losses.
- Natural PreservativesProcessing indicator
In this product: Calcium Propionate, Sodium Metabisulfite.
Natural sources but industrial application.
- Vegetable OilsProcessing indicator
In this product: Canola Oil.
Natural oils are minimally processed, hydrogenated oils indicate UPF.
- Food Bases & AlkalisProcessing indicator
In this product: Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate), Sodium Bicarbonate.
Common in baking, excessive use indicates processing.
- Salt & SodiumProcessing indicator
In this product: Salt.
Basic preservative, but high amounts indicate processing.
- Food AcidsProcessing indicator
In this product: Fumaric Acid.
Common in both traditional and industrial foods.
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Less Processed Alternatives
Same category, with lower Processing Scores.
Similar Products
Same category, at a similar Processing level.
About our scores and this content
Processing and Nutrition Scores reflect the ingredient lists and nutrient data we observe; they are our analysis, not absolute measures of health. Read the full methodology. This information is provided for general nutrition education and is not medical, health, or dietary advice. Product formulations change often, so check the actual label before purchasing, and consult a registered dietitian or your physician for personal guidance.
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