Directions:
- Dissolve yeast in 1 cup warm water, set aside.
- In large bowl; mix starter and tomato juice. Add yeast mixture, salt, sugar and stir well.
- Add 1 cup of flour at a time and beat well to develop the gluten. When a stiff dough forms, turn out onto a floured surface and knead until smooth and elastic, adding the last 1 cup of flour as you go.
- Turn into greased bowl and lightly grease top, cover with towel and place in draft free area for 2 hours. Will double in bulk.
- Punch down and divide dough in two, form into rounds and place each on a baking sheet that has been sprinkled generously with cornmeal.
- Let rise 1/2 hour, rub top lightly with flour and slash with sharp knife. Bake at 350 degrees F (175 degrees C ) for 45-60 minutes or until bottoms are lightly browned when checked.
- For a soft crust, cool under a clean dishtowel. For a harder European type crust, cool without.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2147.41 Kcal (8991 kJ) | ||
| Calories from fat | 73.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.21g | 13% | |
|---|---|---|---|
| Sodium | 2098.21mg | 87% | |
| Potassium | 1008.17mg | 21% | |
| Total Carbs | 440.71g | 147% | |
| Sugars | 12.63g | 51% | |
| Dietary Fiber | 17.65g | 71% | |
| Protein | 67.7g | 135% | |
| Vitamin C | 21.9mg | 36% | |
| Iron | 11.5mg | 64% | |
| Calcium | 169.5mg | 17% | |
| Amount Per 100 g | |||
| Calories | 248.53 Kcal (1041 kJ) | ||
| Calories from fat | 8.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.95g | 13% | |
|---|---|---|---|
| Sodium | 242.83mg | 87% | |
| Potassium | 116.68mg | 21% | |
| Total Carbs | 51g | 147% | |
| Sugars | 1.46g | 51% | |
| Dietary Fiber | 2.04g | 71% | |
| Protein | 7.84g | 135% | |
| Vitamin C | 2.5mg | 36% | |
| Iron | 1.3mg | 64% | |
| Calcium | 19.6mg | 17% | |
* 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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