Step-by-step Rye Sourdough Starter
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Nutritional values
The basis of every sourdough bread is the hired goods. This is a mixture of rye flour and water, which is fed for several days. This allows lactic acid bacteria and yeasts to multiply optimally. These micro-organisms produce lactic and acetic acid, carbon dioxide and aromatic substances. In addition, the phytic acid is broken down from the grain. Phytic acid is indispensable and binds valuable minerals, which cannot be absorbed by the human body.
To prepare sourdough, all you need is flour, water, time and heat. The ideal temperature is around 75 degrees.
(Percentage of daily recommendation)
| Calorie | 84 cal. | (4 %) | ||
| Protein | 3.43 g | (4 %) | ||
| Fat | 0.57 g | (0 %) | ||
| Carbohydrates | 18.44 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0 mg | (0 %) | ||
| Vitamin B₁ | 0.03 mg | (3 %) | ||
| Vitamin B₂ | 0.01 mg | (1 %) | ||
| Niacin | 0.12 mg | (1 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 5.85 μg | (2 %) | ||
| Pantothenic acid | 0.03 mg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 2.39 mg | (0 %) | ||
| Calcium | 11.19 mg | (1 %) | ||
| Magnesium | 0.14 mg | (0 %) | ||
| Iron | 1.01 mg | (7 %) | ||
| Zinc | 0.02 mg | (0 %) | ||
| Saturated fatty acids | 0 g | |||
| Cholesterol | 0 mg |
Ingredients
Preparation steps
Step 1
Pour 7 ounces lukewarm water in a bowl. Crumble the yeast into water and stir until dissolved.
Step 2
Add rye flour to yeast mixture.
Step 3
Stir mixture well.
Step 4
Cover bowl with a tea towel and let stand in a cool place 3-4 days to ferment.
Step 5
Sourdough starter can now be used (figure 5). This recipe yields enough starter for a bread recipe using about 1 kg /10 cups rye flour.
