Slices of Sourdough
(0 votes)
(0 votes)
Health Score:
29 / 100
Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
ready in 3 d. 8 h. 45 min.
Ready in
Calories:
6586
calories
Calories
Nutritional values
1 loaf contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 6,586 cal. | (314 %) | ||
| Protein | 193 g | (197 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 1,389 g | (926 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 52.8 g | (176 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 2 mg | (200 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 47.4 mg | (395 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 192 μg | (64 %) | ||
| Pantothenic acid | 4 mg | (67 %) | ||
| Biotin | 38.4 μg | (85 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 3,226 mg | (81 %) | ||
| Calcium | 96 mg | (10 %) | ||
| Magnesium | 269 mg | (90 %) | ||
| Iron | 10.9 mg | (73 %) | ||
| Iodine | 142 μg | (71 %) | ||
| Zinc | 9.8 mg | (123 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 768 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- For the sourdough starter
- 1 cup white Bread flour
- ⅜ cup lukewarm water
- To ‘feed’
- 2 ½ cups white Bread flour
- lukewarm water
- For the dough
- 4 ½ cups white Bread flour
- 1 tsp salt
- 1 cup lukewarm water
How healthy are the main ingredients?
saltPreparation
Kitchen utensils
1 Paper towel, 1 Fine grater, 1 Citrus juicer, 1 Kitchen scale, 1 Teaspoon, 3 Bowls (davon 1 aus Metall), 1 Wooden spoon, 1 Measuring cups, 1 Tablespoon, 1 Hand mixer, 1 Muffin tin (mit 6 Mulden in Herzform; je 60 ml Inhalt), 1 Pastry brush, 1 Baking sheet, 1 Wire rack, 1 Cutting board, 3 Knives, 1 deep bowl, 1 Immersion blender, 2 Pots, 1 kleiner Dough scraper, 8 frozen pop sticks aus Holz
Preparation steps
1.
For the sourdough starter: stir the flour and water together in a bowl to make a sticky paste. Cover with a damp tea towel and leave at room temperature for 2 days, keeping the tea towel moistened. After 2 days the mixture should be bubbly and have a milky odour. If it looks mouldy or smells sour or bad, throw it away and start again with a new batch of starter.
2.
To feed: stir in 100 g flour and enough lukewarm water to make a soft dough. Cover the bowl as before and leave at room temperature for 24 hours. It should look very bubbly. Stir well, then discard half the starter. Add another 100 g flour and enough lukewarm water to make a dough, as before. Cover again and leave for 12 hours. It should now be very bubbly. If only slightly bubbly, give it another feed and leave for 6 hours.
3.
For the dough: mix the flour with the salt in a mixing bowl and make a well in the centre. Weigh out 200 g of the sourdough starter and mix it with the water, then pour it into the well in the flour. Gradually work the flour into the liquid mixture to make a soft dough. You may need to add a little more water if the dough feels dry, or more flour if it is sticky.
4.
Turn out the dough onto a floured surface and knead for about 10 minutes or until very pliable. Return it to the cleaned mixing bowl, cover with a damp tea towel and leave in a warm place to rise until doubled in size; 3–8 hours.
5.
Turn out the risen dough onto a floured surface and knock it back with your knuckles to its original size. Shape the dough into a ball and place in a bowl. Cover with a damp tea towel and leave in a warm place to rise until doubled in size; 2–6 hours.
6.
Heat the oven to 220°C (200° fan) 425°F gas 7. Grease a large baking tray.
7.
Place the dough on the baking tray and slash the top with a sharp knife. Bake for about 35 minutes or until the bread sounds hollow when tapped on the base. Place on a wire rack to cool completely.
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