Choose white sourdough if you’re looking for a light crumb and a sourdough flavour; sourdough does not automatically mean that bread is wholemeal. If the type of grain and fibre content are your priorities, look for bread explicitly labelled as wholemeal. For your lunch, also compare the nutritional information, ingredients and allergens of the specific product.
If the type of grain matters more to you than a light white crumb, compare wholemeal sourdough with white varieties specifically. According to the Voedingscentrum, wholegrain products contain more fibre and other important nutrients than white products made with flour.
If you’re after the flavour, crust and texture of white sourdough, you can choose from a range of white breads. Just check the product description: ‘sourdough’ doesn’t tell you whether the bread is white or wholemeal.
Individual bake-at-home rolls make it easy to plan one roll at a time. Alongside the cooking and storage instructions, check the portion size and nutritional information per 100 g and per portion.
First decide whether you’re looking for a white crumb or a wholemeal grain base. Then compare the label information on the breads that match your choice.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Wholemeal and fibre | Look for ‘wholemeal’ in the product description and compare fibre per 100 g. | At lunchtime, I prioritise the type of grain over a light white crumb. For around 36% of consumers, wholemeal and fibre matter most. |
| White crumb and sourdough flavour | Check that the bread is described as white, and look at the ingredients and fibre per 100 g. | The flavour and texture of white sourdough determine my choice, even if that means I don’t choose wholemeal. Around 29% of consumers prioritise white bread. |
| Salt, iodine and allergens | Read the salt content per 100 g and per portion, check the type of salt in the ingredients list and read the allergen information. | Before choosing bread for my lunch, I need to know which ingredients and allergens it contains. For around 21% of consumers, checking this information on the label comes first. |
| Baking and portioning | Check the weight of each roll and the cooking and storage instructions. | I want to plan my lunch one roll at a time and bake the bread myself. For around 14% of consumers, this convenience is the main consideration. |
Sourdough refers to how the bread is made, not the type of grain used. White sourdough products can be made mainly with wheat flour. According to the Voedingscentrum, wholegrain products contain more fibre than white products made with flour.
If you want wholemeal bread, look for the explicit ‘wholemeal’ label and compare the fibre per 100 g.
The figure per 100 g doesn’t tell you how much salt is in the portion you eat. Jumbo lists 1,03 g of salt per 100 g and 0,77 g per 75 g roll for its Desem Broodjes Wit.
Check the figure per roll or planned lunch portion too, and take your filling into account.
The fact that iodine can be added to bread through bakers’ salt doesn’t mean that every individual loaf contains iodised salt.
Check the current ingredients list for terms such as ‘iodised salt’ or ‘bakers’ salt’. If you’re buying unpackaged bread, ask for the product information if needed.
The white sourdough products mentioned from Jumbo and PLUS contain wheat or other gluten-containing ingredients. The way the bread is made doesn’t change that information.
Check the current ingredients and allergen information for the specific bread, even if you’ve bought it before.
Albert Heijn lists both white and wholemeal sourdough varieties, so you can compare the grain base across its range.
Jumbo sells white sourdough products in different shapes, including tear-and-share bread and bake-at-home rolls.
PLUS Korenlanders Desem Wit is a white wheat and rye variety that you can compare with other white sourdough breads.
Lidl lists Rustic white sourdough bread and Rustic wholemeal sourdough bread separately.
Dirk lists white, wholemeal, multigrain and sourdough breads in its range.
This wholemeal bread suits a wholemeal lunch base, rather than a preference for a white crumb. Compare its packaging with that of white sourdough if flavour, nutritional information or preparation method is important to you.
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For anyone who prefers wholemeal bread to white bread at lunchtime. This loaf has a stated weight of 550 g; check the packaging for cooking instructions, nutritional information per 100 g and allergens before choosing it.
No. Sourdough doesn’t automatically make white bread wholemeal. If the type of grain and fibre are your priorities, look for bread explicitly labelled as wholemeal and compare the fibre per 100 g. According to the Voedingscentrum, wholegrain products contain more fibre than white products made with flour.
Look for ‘wholemeal’ in the product name or legal description, and check the ingredients list. For example, AH Liefde & Passie Nederlands desem volkoren is described as wholemeal wheat sourdough bread, with wholemeal wheat flour as its first ingredient.
White sourdough products made with wheat contain gluten; the Jumbo and PLUS examples mentioned list gluten-containing ingredients. Don’t rely on the word ‘sourdough’: check the allergen information for the bread you’re buying.
Check the ingredients list for the specific bread for terms such as ‘iodised salt’ or ‘bakers’ salt’. Don’t assume every sourdough bread uses the same type of salt; for the amount of salt, also check the nutritional information per 100 g and per portion.
Follow the storage instructions on the packaging. Jumbo says its Desem Broodjes Wit should be stored in a cool, dry, dark place and, once opened, kept in the fridge for up to two days at a maximum of 7 °C; don’t assume the same instructions apply to other rolls without checking.
