Sourdough

0
Average: 0 (0 votes)
(0 votes)
Sourdough
share Share
print
bookmark_border Copy URL
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 3 d. 15 min.
Ready in
Calories:
454
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie454 cal.(22 %)
Protein15 g(15 %)
Fat3 g(3 %)
Carbohydrates91 g(61 %)
Sugar added0 g(0 %)
Roughage20.1 g(67 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E2 mg(17 %)
Vitamin K0 μg(0 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.3 mg(27 %)
Niacin5.2 mg(43 %)
Vitamin B₆0.4 mg(29 %)
Folate215 μg(72 %)
Pantothenic acid2.3 mg(38 %)
Biotin7.7 μg(17 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C0 mg(0 %)
Potassium780 mg(20 %)
Calcium66 mg(7 %)
Magnesium138 mg(46 %)
Iron4.2 mg(28 %)
Iodine11 μg(6 %)
Zinc4.2 mg(53 %)
Saturated fatty acids0.4 g
Uric acid77 mg
Cholesterol0 mg
Complete sugar2 g

Ingredients

for
1
Ingredients
150 grams Whole Grain Rye Flour
150 milliliters water
1 Tbsp Buttermilk

Preparation steps

1.

Add 75 grams (approximately ¼ - ½ cup) of rye flour in a small bowl and stir until smooth with 75 ml (approximately ¼ - ½ cup) of warm water and the buttermilk. Cover the bowl and allow to ferment for about 24 hours in a warm place (such as over the heater).

2.

The next day, open the bowl and stir the flour mixture well. Again cover the bowl and let stand in a warm place for about 24 hours more.

3.

The next day, add the rest of the rye flour and remaining lukewarm water to the flour mixture and mix well. Cover the bowl and leave again for 24 hours in a warm place.

4.

Thereafter, the sourdough starter for further use is ready.

Fall Favorites

Get Fit!

Simple, But Good

Weeknight Dinners