Try this Ny Sourdough Rye Bread Starter recipe, or contribute your own.
Suggest a better descriptionDissolve the yeast in 2 C. water, then beat in 2 C. flour beating till there are no lumps. Add the onion, cover loosely with a cloth and let stand at room temp. for 24 hours. Remove the onion, beat in 1 C. tepid water, then 1 1/2 C. flour. Cover again and let sit 24 hours longer. The starter should now be pleasantly sour-smelling, almost beery + bubbly. Depending upon the room temp. a slightly shorter or longer period of fermentation may produce this result. The starter is now ready and can be refrigerated for up to 24 hrs. before use, without further feeding. If you must hold it longer, the night before you plan to use it add 1/2 C. tepid water and 3/4 C. flour and let stand overnight. You should feed the starter every 2 weeks or so, using 3 parts flour to 2 parts water. Let it stand overnight as before. Or freeze for future use. Just remember to thaw it, and let it ferment at room temp, before use. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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Serving Size: 1 Serving (7g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 21 | ||
Calories from Fat: 3 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.5mg | 0 % | |
Potassium 140mg | 4 % | |
Total Carbohydrate 2.7g | 1 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 1.2g | ||
Protein 2.7g | 4 % | |
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: 21
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