Who is this choice relevant to?

Fans of a hearty soup meal

You want bread to dip, share or top alongside your pea soup. In that case, the shape and the crust and texture described by the seller are useful things to consider.

Shoppers keeping an eye on fibre

You’re comparing wholemeal and white sourdough bread, and checking the type of bread and fibre content per 100 g.

Readers who check labels carefully

You want to check the salt used, as well as the ingredients and allergens listed, for a particular loaf.

What should you look for when choosing?

First, decide what matters most for this pea soup meal: texture, type of bread, label information or when you plan to serve it. Then check the details of the loaf you want to buy.

What to consider What to check Who is it important to?
Crust and texture Read the product description for details about the crust and crumb. Choose a shape that’s easy to slice or share. I want bread I can dip or top to eat with my soup, without texture being an afterthought; around 40% of consumers prioritise taste and texture.
Wholemeal and fibre Look for ‘wholemeal’ in the bread description and compare the fibre content per 100 g on the label. If the type of bread matters more to me than a particular white sourdough profile, I want to be able to identify wholemeal bread; this is a key consideration for around 30% of consumers.
Salt and allergens Check the ingredients for ‘baker’s salt’ or ‘iodised salt’ and read the allergen information. Ask for product details if the bread is sold unwrapped. I need to know what ingredients are in the bread and what salt has been used before serving it; checking the label is the main concern for around 20% of consumers.
Preparation and quantity Check whether the bread is ready to serve or needs baking. Choose the number of loaves or weight to suit your meal. If I want to serve the bread warm at a particular time or avoid leftovers, I plan the preparation and portions; around 10% of consumers prioritise this convenience.

Common mistakes

  • Assuming sourdough means wholemeal

    Bread can be made with sourdough starter and still be white wheat bread. The colour of the crust doesn’t tell you which flour has been used either.

    Look for the explicit ‘wholemeal’ label and, if needed, compare the fibre content per 100 g. The Netherlands Nutrition Centre distinguishes between wholemeal bread and other types of bread based on their composition.

  • Assuming all sourdough bread contains baker’s salt

    The Netherlands Nutrition Centre says that bread doesn’t have to be baked with baker’s salt. So even if a bread is described as artisan, you can’t tell what salt it contains from its name alone.

    Check the ingredients for ‘baker’s salt’ or ‘iodised salt’. If the bread is sold unwrapped, ask what salt has been used.

  • Treating ordinary sourdough bread as gluten-free

    Sourdough doesn’t change which grains are used to make a loaf. The white wheat sourdough breads described by Albert Heijn and Jumbo contain gluten.

    If the bread needs to be gluten-free, choose a product explicitly labelled gluten-free and check the other ingredients and the risk of cross-contamination when serving it.

  • Buying more fresh bread than you’ll serve

    A whole loaf may be more than you need for a small soup meal. The Netherlands Nutrition Centre says bread is one of the foods that is often wasted.

    Choose a suitable loaf size or freeze fresh bread in portions after buying it. Follow the storage and baking instructions on the packaging for bake-at-home bread.

Comparing brands and shops

These examples show which product details are useful for each loaf. A shop’s name alone tells you nothing about the composition of the bread you’re buying.

Albert Heijn

AH Liefde & Passie OerDesem San Francisco is a 600 g white wheat sourdough loaf for anyone looking for a whole loaf to serve with soup.

  • Albert Heijn describes this bread as having a satisfying bite and a soft, moist crumb; the product information lists iodised salt.
  • It isn’t wholemeal: Albert Heijn lists 2,4 g of fibre per 100 g. The bread contains gluten; check the current packaging.

Jumbo

Jumbo describes its rustic sourdough loaves as being made in its in-store bakery and also sells a white sourdough tear-and-share loaf.

  • Jumbo says its rustic sourdough loaves are baked in store. For its white sourdough tear-and-share loaf, Jumbo lists baker’s salt and 3,4 g of fibre per 100 g.
  • Jumbo says its rustic loaves baked in store aren’t available to order online. The tear-and-share loaf mentioned is white wheat bread and contains gluten.

Lidl

Lidl explicitly describes one rustic loaf as ‘wholemeal wheat sourdough bread’. This product description is useful if wholemeal is a must for you.

  • The ‘wholemeal’ label makes it clear what type of bread Lidl is describing.
  • Check the current label for ingredients, nutritional information and the salt used before comparing it with another loaf.

ALDI

ALDI offers bread and bake-at-home bread products as practical options for a soup meal.

  • If you want to serve warm bread, compare the preparation instructions for a bake-at-home product with your plans.
  • If you’re specifically looking for sourdough bread, check that the product description mentions ‘sourdough’ and read the ingredients on the label.

PLUS

PLUS lists Korenlanders sourdough loaves that are baked in store, as well as a white bake-at-home baguette made with sourdough.

  • The bake-at-home baguette is an option if you want to prepare warm bread just before your meal; PLUS gives an oven time of 8–10 minutes at 220 °C.
  • The baguette mentioned is white wheat bread, contains gluten and still needs to be baked. Check the packaging for the instructions for the product you buy.

Dirk

Dirk may be a shop where you can compare bread for your pea soup meal.

  • In store, compare the shape and quantity of the bread with what you want to serve at the table.
  • Only choose a loaf if the product description actually says ‘sourdough’ and the label meets your requirements for ingredients and nutritional information.

Related products at Joybuy

Related products coming soon.

Frequently asked questions

Is sourdough bread traditionally served with pea soup?

Rye bread is a classic accompaniment to pea soup, as Albert Heijn describes; sourdough bread is another option if that’s the flavour and texture you’re after. When choosing, consider the shape and how you want to serve it.

Is sourdough bread always wholemeal?

No, sourdough doesn’t automatically make bread wholemeal. Check the bread description for ‘wholemeal’ and compare the fibre content per 100 g if you like; white wheat sourdough is a different type of bread.

Does all sourdough bread contain iodine from baker’s salt?

No, the Netherlands Nutrition Centre says that bread doesn’t have to be baked with baker’s salt. For packaged bread, check whether the ingredients list ‘baker’s salt’ or ‘iodised salt’; if the bread is sold unwrapped, ask the seller.

Can I consider ordinary wheat sourdough bread gluten-free?

No, ordinary wheat sourdough bread isn’t gluten-free just because it’s made with sourdough. If you need to avoid gluten, check for an explicit gluten-free label, read the ingredients and find out how the bread is served.

What should I do with bread left over after a pea soup meal?

You can freeze fresh bread in portions and take only what you need out of the freezer later, as the Netherlands Nutrition Centre advises. For bake-at-home bread, check the storage and preparation instructions on the packaging.