Try this Sourdough Rye Bread Starter recipe, or contribute your own.
Suggest a better descriptionTo prepare starter: sprinkle yeast over warm water and stir until dissolved; then stir in the rye flour. Cover and let stand at room temperature for 3 days, stirring once a day. Use the entire starter in your Sourdough Rye Bread recipe. Posted to MC-Recipe Digest V1 #291 Date: Sun, 10 Nov 1996 15:14:05 -0700 (MST) From: "lcrouch@ccit.arizona.edu"
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Serving Size: 1 Serving (525g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1671 | ||
Calories from Fat: 86 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.6g | 13 % | |
Saturated Fat 1.7g | 9 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 4.9mg | 2 % | |
Sodium 41.4mg | 1 % | |
Potassium 1758.5mg | 46 % | |
Total Carbohydrate 360.6g | 106 % | |
Dietary Fiber 68.1g | 273 % | |
Sugars, other 292.4g | ||
Protein 47.2g | 67 % | |
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: 1671
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