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Sourdough
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Preparation:
15 min.
Preparation
ready in 3 days 15 mins
Calories:
454
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 454 cal. | (22 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 91 g | (61 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 20.1 g | (67 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 215 μg | (72 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 7.7 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 780 mg | (20 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 138 mg | (46 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 0.4 g | |||
| Uric acid | 77 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
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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.
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