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Bread Sourdough Starter
Composed of fermented flour and water, a sourdough starter is a leavening agent that uses naturally occurring yeasts and bacteria to make baked goods rise. After mixing it is allowed to ferment for a period of time, and then is added to bread dough as a substitute for, or in addition to more yeast.
Servings: 1 Loaf
- Medium Sized Mason Jar
- Basic Kitchen Equipment
- 50 g Rye Flour
- 60 g Water
- Use a big container to allow room for expansion for the starter. To the water, add the flour and mix well for a smooth texture.
- In the same jar repeat this process for 4-6 days until the starter is completely fermented. If the sourdough starter is stored at room temperature it will require to be fed every day.
- Whatever weight of sourdough starter you have add the same weight of flour and the same weight of water. For example, to 200g of sourdough starter add 200g of flour and 200g water. Stir everything together.
- If using the starter from the fridge:Take the starter out of the fridge the day before you plan to bake. The night before you plan to bake, feed your starter as per the instructions above. Leave the sourdough starter at room temperature overnight. The next morning the starter should be active and full of bubbles and ready to bake with.
Serving: 150g | Calories: 175kcal | Carbohydrates: 38g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 187mg | Fiber: 6g | Sugar: 1g | Calcium: 14mg | Iron: 1mg