Try this Nancy Silvertons Overnight Yeast Batter recipe, or contribute your own.
Suggest a better descriptionCrumble or sprinkle the yeast over the water in the measure, whisk in the sugar, and let rise for several minutes until it begins to foam. Whisk it again, then scrape into a 2 quart glass or plastic container. Whisk in the cup of flour, then the water, to make a mixture the consistency of pancake batter. Set uncovered at room temperature for several hours, until it foams and produces bit heavy bubbles. Stir it up, and leave overnight. May be used in place of the Silverton starter in any of her recipes. AHEAD OF TIME NOTE: If not to be used the next day, cover and refrigerate. The batter will gradually turn into a sourdough; feed it and treat it in the same way as the finished Silverton starter. From: Richard Taylor
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Serving Size: 1 Serving (365g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 455 | ||
Calories from Fat: 11 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 1597mg | 55 % | |
Potassium 155.1mg | 4 % | |
Total Carbohydrate 95.9g | 28 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 92.5g | ||
Protein 12.4g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 455
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