Basic Healthy Recipe

Sourdough Starter

(Basic Recipe)
3
Average: 3 (2 votes)
(2 votes)
Sourdough Starter

Sourdough Starter - Indispensable basis for hearty bread and rolls from rye flour

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Health Score:
7,1 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 3 d.
Ready in
Calories:
116
calories
Calories

Healthy, because

Even smarter

Nutritional values

Today, as thousands of years ago, nothing loosens up heavy bread dough as healthily and effectively as the addition of sourdough. Here, pure nature is at work: Lactic acid bacteria ensure fermentation, which produces lactic and acetic acid, which then serve as a raising agent.

Sourdough works best next to the heater (at 20-25 °C); on the windowsill above the heater it quickly gets too warm. To bake, always take off only the amount needed, put the rest in a closed plastic bowl in the refrigerator (if you want to bake again in a few days) or freeze it.

1 gram contains
(Percentage of daily recommendation)
Calorie116 kcal(6 %)
Protein3 g(3 %)
Fat1 g(1 %)
Carbohydrates24 g(16 %)
Sugar added1 g(4 %)
Roughage5.5 g(18 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E0.7 mg(6 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.2 mg(10 %)
Vitamin B₆0.1 mg(7 %)
Folate21 μg(7 %)
Pantothenic acid0.6 mg(10 %)
Biotin1.9 μg(4 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C0 mg(0 %)
Potassium192 mg(5 %)
Calcium24 mg(2 %)
Magnesium45 mg(15 %)
Iron1.8 mg(12 %)
Iodine2 μg(1 %)
Zinc1.5 mg(19 %)
Saturated fatty acids0.1 g
Uric acid26 mg
Cholesterol0 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
400
Ingredients
1 teaspoon honey
5 ounces Whole Grain Rye Flour
How healthy are the main ingredients?
honey
Preparation

Kitchen utensils

1 large Bowl (with matching lid), 1 Teaspoon, 1 Wooden spoon, 1 Measuring cups

Preparation steps

1.
Sourdough Starter preparation step 1

In a large bowl, mix 250 ml (approximately 1 cup) of warm water with the honey until the honey has dissolved.

2.
Sourdough Starter preparation step 2

Stir in the rye flour with a wooden spoon until smooth. Cover the bowl and let stand in a warm place (at least 20°C) (at least approximately 68°F) for 3 days, stirring vigorously each morning and evening. 

3.
Sourdough Starter preparation step 3

Let stand until the starter doubles in volume and fermentation bubbles are visible on the surface. Stirring vigorously allows the dough to collapse repeatedly to produce a dense dough. The starter will keep in the refrigerator, covered, for up to 1 week.