Bakery
How to label sourdough bread to sell
Sourdough microbakeries are booming, and their labels are refreshingly simple (flour, water, salt) until you add inclusions or sell at retail.
What sourdough bread labels get wrong
- A starter is flour and water. Declare it as its components, not as “starter”.
- “Sourdough” is a process, not an ingredient, so it never appears in the statement. List the actual flours, water, and salt in descending order by weight.
- Wheat must be declared even though it's obvious. “Contains: Wheat” is the cleanest route.
- Inclusions (cheese, walnuts, seeds) each bring allergen duties; jalapeño-cheddar means a milk declaration.
Serving size
Bread uses a 50 g RACC, one to two slices depending on your loaf. See the RACC lookup for how the FDA sets serving sizes.
Make your sourdough bread label
The free cottage label maker builds the ingredient statement (auto-ordered by weight), detects the Big-9 allergens, including the ones hiding in sub-ingredients, and adds your state's required home-kitchen disclosure. Scaling into retail? The nutrition label maker computes the FDA panel from the same recipe for $9.
Sourdough Bread labeling FAQ
Do I have to list water on a bread label?
Yes. Water is an ingredient and is listed in descending order by weight like everything else (it's often second in a sourdough).
Can I sell sourdough as cottage food?
In most states yes. Plain breads are classic non-potentially-hazardous cottage foods. Check your state page for its sales cap and disclosure wording.
More product labeling guides
Verify before selling
Product rules vary by state (especially for sourdough bread) and change over time. Confirm with your state's program and official sources. Panelry is not affiliated with any government agency and does not provide legal advice. See our disclaimer.