Wet starter: After proofing yeast, remove the starter that you are using for your recipe. Add the flour and water. Fill a 1 pint jar half full with starter, place on cover and immediately put in the refrigerator. Every 2 weeks "feed" the starter with more water and flour if it has not been used.
Dried starter: Use this to preserve your starter and as a backup in case something happens to your wet starter. Pour the refreshed starter on waxed paper. Let dry overnight. Crumble the starter and place the flakes into a ziplock type bag and keep in the refrigerator for up to 6 months. Add equal amounts of water and flour (about 1 cup each) and allow it to set for 12 hours when you are ready to use it.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (38g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 4 (25%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0g|
|Cholesterol 1.6mg||1 %|
|Sodium 1397.9mg||48 %|
|Potassium 82.3mg||2 %|
|Total Carbohydrate 1.6g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1.6g|
|Protein 1.6g||2 %|
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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: 16
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