Sourdough Starter
Prefix 025: restricted in-store use.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 245 kcal | 12% |
| Total fat | 0.00 g | 0% |
| Saturated fat | 0.00 g | 0% |
| Total carbohydrate | 47.2 g | 17% |
| Total sugars | 1.9 g | — |
| Dietary fiber | 1.9 g | 7% |
| Protein | 11.3 g | 23% |
| Sodium | 0.38 g | 16% |
Open Food Facts, ODbL, record updated February 26, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
WHEAT FLOUR, WATER, SOURDOUGH STARTER (BACTERIAL CULTURE, WHEATFLOUR, WATER, VITAL WHEAT GLUTEN), SEA SALT, OXIDIZING AGENT BLEND (ORGANICWHOLE WHEAT FLOUR, ASCORBIC ACID, AMYLASE)
- E1100Alpha-Amylase
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
25% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Breads” →
Shelfpedia calculation from Open Food Facts (ODbL) and USDA FoodData Central (CC0) records in the same category sold in the United States, values per 100 g.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily Values: 21 CFR 101.9 (FDA).
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.
How to store it
USDA FoodKeeper guidance for Commercial bread products (including pan breads, flat breads, rolls, and buns) (Bakery).
| Where | How long | Note |
|---|---|---|
| Pantry · from date of purchase | 14–18 days | |
| Refrigerator · after opening | 2–3 weeks | |
| Freezer · from date of purchase | 3–5 months |
Storage times: USDA FoodKeeper (Food Safety and Inspection Service), public domain. Matched by product category.
Better options in this category
Same kind of product with less sugar, salt or saturated fat per 100 g, no more additives, no added allergen.
