Try this Sourdough Rye Starter recipe, or contribute your own.
Suggest a better descriptionCombine all ingredients in large bowl and beat until well blended. Cover and let stand @ room temp for 24 hours. For the next three days add to the above mixture 1 cup rye flour, 2 Tbs. brown sugar dissolved in 3/4 cup warm water, allowing to stand at room temp. It is then ready to use. For each cup of starter that you use, replenish with 3/4 cup warm water and 2 Tbs. brown sugar. >From: RVLowe@aol.com Recipe by: leeson@admin.fhda.edu Posted to MC-Recipe Digest by Nuey2@aol.com on Feb 3, 1998
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Serving Size: 1 Serving (660g) | ||
Recipe Makes: 1 | ||
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Calories: 1386 | ||
Calories from Fat: 57 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.3g | 8 % | |
Saturated Fat 2.3g | 11 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 9.8mg | 3 % | |
Sodium 157.7mg | 5 % | |
Potassium 1071.3mg | 28 % | |
Total Carbohydrate 281.3g | 83 % | |
Dietary Fiber 11.2g | 45 % | |
Sugars, other 270.1g | ||
Protein 46.6g | 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: 1386
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