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Ingredientes
Direcciones
- Sprinkle yeast over tepid water. Beat in flour until no lumps remain. Peel and halve onion; add in to starter. Cover loosely with cloth & let stand at room temp for 24 hours.
- Remove onion. Beat in tepid water & flour. Cover with cloth and let stand for 24 hours more. The starter should now be pleasingly sour-smelling, almost beery and bubbly.
- Feed once a week with 1/2 c tepid water & 3/4 c rye flour and leave out overnight. Otherwise keep in fridge. (Good idea to feed the day before you're going to use it.)
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1141g | |
| Calories 1318 | |
| Calories from Fat 57 | 4% |
| Total Fat 6.84g | 9% |
| Saturated Fat 0.8g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 47mg | 2% |
| Potassium 1506mg | 43% |
| Total Carbs 286.34g | 76% |
| Dietary Fiber 55.3g | 184% |
| Sugars 6.38g | 4% |
| Protein 38.05g | 61% |
