Directions:
- Dissolve yeast in 1/4 cup warm water. Add sugar vinegar, salt and flour. Add remaining water until a creamy batter is formed. Pour in a large (1 litre), sterilized mason jar.
- Cover loosely with a paper towel and let sit at room temperature until it starts to ferment, about three days.
- The batter will take on a powerful boozy smell. Stir again until creamy and measure out what is called for in the recipe.
- Replenish starter with equal amounts of white flour and water and let sit out overnight before refrigerating.
- Store in the refrigerator and bring to room temperature before using.
- The starter is ready to use again in a week.
- The starter develops a beery layer that gets darker as the weeks go on. This is what gives the sourdough it's sour taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 487.46 Kcal (2041 kJ) | ||
| Calories from fat | 11.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.25g | 2% | |
|---|---|---|---|
| Sodium | 1170.88mg | 49% | |
| Potassium | 134.3mg | 3% | |
| Total Carbs | 103g | 34% | |
| Sugars | 7.84g | 31% | |
| Dietary Fiber | 3.75g | 15% | |
| Protein | 12.5g | 25% | |
| Iron | 1.3mg | 7% | |
| Calcium | 46.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 118.87 Kcal (498 kJ) | ||
| Calories from fat | 2.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.3g | 2% | |
|---|---|---|---|
| Sodium | 285.53mg | 49% | |
| Potassium | 32.75mg | 3% | |
| Total Carbs | 25.12g | 34% | |
| Sugars | 1.91g | 31% | |
| Dietary Fiber | 0.91g | 15% | |
| Protein | 3.05g | 25% | |
| Iron | 0.3mg | 7% | |
| Calcium | 11.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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