Nutrition balance score
Good
Glycemic Index
72
High
Glycemic Load
135
High
Nutrition per serving
Calories924.5 kcal (46%)
Total Fat3.4 g (5%)
Carbs185.8 g (71%)
Sugars5.4 g (6%)
Protein29.3 g (59%)
Sodium2531 mg (127%)
Fiber16 g (57%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Bring 1 cup Sourdough Starter to room tem-
perature. Dissolve 1 package active dry yeast
in 112 cups warm water (110° to 115°). Stir in
212 cups all-purpose flour, 2 teaspoons salt, 2
teaspoons sugar, and the Sourdough Starter.
Combine 212 cups all-purpose flour and %2
teaspoon baking soda; stir into sourdough mix-
ture. Stir in as much of 12 to 1 cup all-purpose
flour as you can mix in with a spoon. On a
lightly floured surface knead in enough of the
remaining lour to make a moderately stiff
dough that is smooth and elastic (6 to 8 min-
utes total). Shape into a ball in a greased bowl;
tum once. Cover; let rise in a warm place till
double (1 to 1'2 hours).
Punch down; divide in half, Cover; let rest
10 minutes. Shape each half into a 6-inch
round or 9x4-inch oblong loaf on a greased
baking sheet. With a sharp knife, make criss-
cross slashes across tops. Cover; let rise till
nearly double (about 1 hour). Bake in a 400° oven 35 to 40 min. Cool. Makes 2.
