By Zvonko Cerkezovic
Sourdough Starter Recipe
This is a simple sourdough starter recipe for all kind of breads.
The longer preparation time breaks down the gluten into amino acids and eases again the digestion.
Sourdough delivers a much higher amount vitamin E, several types of vitamin B, selenium, iron, calcium, magnesium, fatty acids calcium, magnesium, proteins and fatty acids than common industrial bread.
Updated at: Thu, 17 Aug 2023 12:34:49 GMT
Nutrition balance score
Great
Glycemic Index
70
High
Glycemic Load
2
Low
Nutrition per serving
Calories13.1 kcal (1%)
Total Fat0.1 g (0%)
Carbs2.8 g (1%)
Sugars0 g (0%)
Protein0.4 g (1%)
Sodium0.1 mg (0%)
Fiber0.4 g (2%)
% Daily Values based on a 2,000 calorie diet
Instructions
Step 1
1st day: mix 20 g Rye Flour + 40 g lukewarm water. Cover and store at warm place (25-30 degrees) for 24 hrs.
Step 2
2nd day: add another 20 g Rye Flour + 40 g lukewarm water. Cover and store at warm place (25-30 degrees) for 24 hrs.
Step 3
3rd day: add another 20 g Rye Flour + 40 g lukewarm water. Cover and store at warm place (25-30 degrees) for 24 hrs.
Step 4
4th day: add another 20 g Rye Flour + 40 g lukewarm water. Cover and store at warm place (25-30 degrees) for 24 hrs.
Step 5
5th day: add 10g Rye Flour, no water! Cover and store at warm place (25-30 degrees) for 24 hrs.
Step 6
You can store your starter in the fridge for at least 10-14 days. Just "feed" the starter with 20 g Rye Flour and 20 g lukewarm water. Cover and store at warm place (25-30 degrees) for 24 hrs and put it back in to the fridge.
