To keep sourdough starter.... both as a preserved dried starter and as a wet starter.
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.
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Serving Size: 1 Serving (38g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 16 | ||
Calories from Fat: 4 (25%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 16
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