Sourdough Starter (Ee)
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INGREDIENTS
- 1/2 c Whole-grain rye flour
- 1 c water ; Bottled
- 1 c Unbleached flour
INSTRUCTIONS
Recipe by: ESSENCE OF EMERIL SHOW #EE2134 In a large glass bowl stir flours and water together with a spoon. Cover with a kitchen towel . Set aside to ferment at room temperature for 2 to 3 days. It will begin to smell sour but not in an unpleasant way. Stir in 2/3 cup flour and 1/2 cup water, cover and continue to ferment at room temperature. Refresh starter in this way every day for 3 days. It will become sharper and more pungent as it sits. When it is sharp enough for you, begin using it to bake with. After using the amount of starter you need, the remaining starter should be refrigerated. Let it come to room temperature each time before use Posted to MC-Recipe Digest V1 #613 by thelma@pipeline.com on May 16, 1997
NOTES
Nutrition
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| Serving Size: 1 Batch (300g) | ||
| Recipe Makes: 1 | ||
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| Calories: 636 | ||
| Calories from Fat: 25 (4%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 2.7g | 4 % | |
| Saturated Fat 0.4g | 2 % | |
| Monounsaturated Fat 0.3g | ||
| Polyunsanturated Fat 1.2g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 6.6mg | 0 % | |
| Potassium 543.7mg | 14 % | |
| Total Carbohydrate 133.9g | 39 % | |
| Dietary Fiber 16g | 64 % | |
| Sugars, other 117.9g | ||
| Protein 20.8g | 30 % | |
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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. |
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Calories per serving: 636
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