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Ingredientes
- 1 c. Unbleached flour, plus more For feeding
- 1/2 c. Whole grain rye flour
- 1 c. Bottled still water, plus More for feeding
Direcciones
- In a large glass bowl stir flours and water together with a spoon. Cover with a kitchen towel. Set aside to ferment at room temp for 2 to 3 days. It will begin to smell sour, but not in an unpleasant way. Stir in 2/3 c. flour and 1/2 c. water, cover and continue to ferment at room temp.
- Refresh starter in this way every day for 3 days. It will become sharper and more pungent as it sits. When it is sharp sufficient for you, begin using it to bake with. After using the amount of starter you need, the remaining starter should be refrigerated. Let it come to room temp each time you use it.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 125g | |
| Calories 455 | |
| Calories from Fat 10 | 2% |
| Total Fat 1.23g | 2% |
| Saturated Fat 0.2g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 134mg | 4% |
| Total Carbs 95.39g | 25% |
| Dietary Fiber 3.4g | 11% |
| Sugars 0.34g | 0% |
| Protein 12.91g | 21% |
