Combine all ingredients in a glass bowl and allow to stand in a warm place for a few days (or maybe a week). The starter will smell wonderfully sour and be about the consistancy of pancake batter when the fermentation gets going. To feed my starter, I always add equal parts of milk and flour along with a "scoop" of sugar (about 1/4 cup per cup of milk and flour). I find that it is the sugar that really determines how quickly the starter recovers after a feeding. >From: JOEL MOZER
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (344g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 13 (2%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 6.6mg||0 %|
|Potassium 163.2mg||4 %|
|Total Carbohydrate 189.4g||56 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 185.4g|
|Protein 15.5g||22 %|
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: 836
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!