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Suggest a better description*Once a week feed*
Take out of the fridge, leave on the bench
Feed: equal weight water and flour (100g of each)
*To prove*
In large ceramic glass (not metal) bowl:
Add:
* 500g flour
*10g salt
*200g starter
*325g luke-warm water
Pour liquid into the flour
Mix with spoon
Cover bowl with a large plastic bag
Prove all day (8-12 hours)
*To bake*
Flour surface
Tip the dough onto surface and stretch out into a rectangle
Fold over into thirds then half
Put on baking paper into the bowl of the same size as the baking dish - cover with a tea towel
Pre-heat baking dish in over 220 degrees for 30 minutes
Put dough and paper into the dish, cover with lid. Slash top, spray water.
Bake 30 minutes with the lid on.
Take the lid off, rotate 180 degrees, bake for further 20 minutes till nicely browned.
Cool on rack at least 1hour before slicing.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (610g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2210 | ||
Calories from Fat: 56 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.2g | 8 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 16.4mg | 1 % | |
Potassium 767.9mg | 20 % | |
Total Carbohydrate 464.3g | 137 % | |
Dietary Fiber 18.9g | 75 % | |
Sugars, other 445.5g | ||
Protein 63.1g | 90 % | |
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: 2210
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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