Bread Starter
by Tyler_Recipe_Book
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INGREDIENTS
- 1/2 teaspoon Yeast active dry yeast
- 70 grams Flour ; Day One
- 60 ml Water ; Day One
- 70 grams Flour ; Day Two
- 60 ml Water ; Day Two
- 70 grams Flour ; Day Three
- 60 ml Water ; Day Three
- 140 grams Flour ; Bread Sponge
- 125 ml Water ; Bread Sponge
- 1 1/2 kg Flour ; Dough
- 2 tablespoons Salt ; Dough
- 2 teaspoons Salt ; Dough
- 900 ml Water ; Dough
INSTRUCTIONS
Day One: Combine flour, yeast and water (105 degrees F).
Day Two: Combine flour and water (105 degrees F) plus 1/2 of Day One mixture.
Day Three: Combine flour and water (105 degrees F) plus 1/2 of Day Two mixture.
Bread Sponge: Combine 115 grams of Bread Starter with flour and water (105 degrees F).
Dough: Combine flour, salt, and water.
Preheat oven to 500 degrees F (260 degrees C) for 30 minutes before baking.
Reduce to 450 degrees F and put the loaves in the oven for 15 minutes.
Reduce to 400 degrees F and continue to bake for 25 minutes more.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (2456g) | ||
| Recipe Makes: Servings | ||
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| Calories: 7086 | ||
| Calories from Fat: 32 (0%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 3.5g | 5 % | |
| Saturated Fat 0.6g | 3 % | |
| Monounsaturated Fat 0.4g | ||
| Polyunsanturated Fat 1.5g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 26.3mg | 1 % | |
| Potassium 457.3mg | 12 % | |
| Total Carbohydrate 1767.9g | 520 % | |
| Dietary Fiber 10g | 40 % | |
| Sugars, other 1757.9g | ||
| Protein 37g | 53 % | |
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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. |
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Calories per serving: 7086
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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