When choosing sourdough bread, start by looking at the type of flour and when you want to eat it, rather than focusing only on the word ‘sourdough’. Wholemeal sourdough is an obvious choice if fibre is your priority; white sourdough may suit you if flavour and texture matter more, while part-baked bread still needs to be finished off at home. Check the ingredients, allergens and salt used in the bread you choose: sourdough does not automatically mean wholemeal, gluten-free or made with iodised baker’s salt.
If sourdough is going to be your regular breakfast or lunch bread, check whether it’s made with wholemeal flour and how much fibre it contains per 100 g. This lets you assess the type of flour separately from the way the bread is made.
White sourdough may also appeal if you enjoy a slightly tangy flavour or a rustic crust. Check the flour type separately: according to the Netherlands Nutrition Centre, wholemeal bread contains more fibre than white bread.
If you’d rather finish baking the bread at home, check that the preparation time and the specified oven or air fryer suit your plans. PLUS provides separate baking instructions for its white sourdough baguette.
First decide whether flour type, flavour or when you’ll eat the bread will guide your choice. Then check the details for that particular bread, as ‘sourdough’ alone tells you nothing about whether it’s made with wholemeal flour, which allergens it contains or what salt has been used.
| What to consider | What to check before buying | Who it matters to |
|---|---|---|
| Wholemeal flour and fibre | Read the product description and ingredients list; compare fibre per 100 g. | If I eat this bread often for breakfast or lunch, I want to know whether it’s genuinely wholemeal. Around 36% of consumers prioritise this type of flour and its fibre content. |
| Flavour and type of bread | Check whether the bread is white or wholemeal and which grains are listed in the ingredients. | For my bread-based meal, I’m mainly looking for a slightly tangy sourdough flavour and a crust I enjoy. Around 29% of consumers prioritise this preference. |
| Ready to eat straight away | Check whether the bread is ready to eat and whether it’s available at your chosen shop. | If I need bread today, I don’t want to have to bake it at home first. For around 21% of consumers, being able to eat it straight away is the main consideration. |
| Finishing the bake at home | Read the storage instructions and check the specified preparation time and temperature. | I’d rather bake the bread at home when I’m ready to eat it, so I need to have the time and equipment. Around 14% of consumers prioritise this option. |
Both white and wholemeal bread can be made with sourdough. According to the Netherlands Nutrition Centre, wholemeal bread contains more fibre than white bread.
Look for ‘wholemeal’ in the product description, check which type of flour is used and, if needed, compare fibre per 100 g.
The word ‘sourdough’ doesn’t rule out grains that contain gluten. The PLUS sourdough breads mentioned here contain wheat or rye, among other ingredients.
Check the allergen information for the exact bread you’re choosing; don’t assume it’s suitable for a particular diet based on how it’s made.
According to the Netherlands Nutrition Centre, using baker’s salt when baking bread isn’t compulsory. So don’t assume that every sourdough bread is made with it.
For packaged bread, check the ingredients. If you’re buying unpackaged bread and the type of salt matters to you, ask which salt has been used.
Part-baked bread needs to be finished off at home. The time and temperature required vary by product and appliance.
Read the instructions before buying and check that you can use the specified oven or air fryer.
Albert Heijn explains sourdough and how to bake bread at home.
Jumbo describes rustic sourdough breads available in its shops.
Lidl describes, among other products, a rustic wholemeal wheat sourdough and a white spelt sourdough.
PLUS publishes product information for different types of sourdough bread, including white bread, wholemeal bread and a part-baked baguette.
Dirk lists sourdough varieties among its fresh breads and also sells a separate sourdough bread mix.
No. Sourdough and wholemeal describe different properties of bread. For example, PLUS lists both white wheat and rye sourdough bread and wholemeal sourdough bread. If you’re specifically looking for wholemeal bread, check the product description and ingredients list.
Not automatically: sourdough bread can contain grains that contain gluten. The PLUS products mentioned here contain wheat or rye, among other ingredients. So check the allergen information for the exact product rather than relying on the word ‘sourdough’.
No. According to the Netherlands Nutrition Centre, using baker’s salt isn’t compulsory. For packaged bread, check the ingredients for baker’s salt or iodised salt. If you’re buying unpackaged bread, ask which salt has been used.
Part-baked bread is a good choice if you want to finish baking it at home and have the time and equipment you need. Fresh bread from a shop is better if you want to eat it straight away. PLUS recommends baking its white sourdough baguette for 8–10 minutes at 220 °C in the oven, or for 4 minutes at 200 °C in the air fryer. Always follow the instructions for the bread you buy.
