Sourdough Starter
Sourdough Starter - Indispensable basis for hearty bread and rolls from rye flour
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.
(Percentage of daily recommendation)
| Calorie | 116 cal. | (6 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 21 μg | (7 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 1.9 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 192 mg | (5 %) | ||
| Calcium | 24 mg | (2 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 26 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 1 tsp honey
- 5 ozs Whole Grain Rye Flour
Kitchen utensils
Preparation steps
In a large bowl, mix 250 ml (approximately 1 cup) of warm water with the honey until the honey has dissolved.
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.
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.
