To 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: "email@example.com"
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|Serving Size: 1 Serving (525g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 86 (5%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 1671
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