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Sourdough Starter Recipe
|Whole wheat flour||1 Cup (16 tbs)|
|Dry yeast||1 Teaspoon|
|Warm water||1 1⁄2 Cup (24 tbs)|
Serving size: Complete recipe
Calories 475 Calories from Fat 22
% Daily Value*
Total Fat 3 g4.1%
Saturated Fat 0.45 g2.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 27 mg1.1%
Total Carbohydrates 101 g33.8%
Dietary Fiber 16.9 g67.6%
Sugars 5.5 g
Protein 20 g39.4%
Vitamin A 0.2% Vitamin C 0.02%
Calcium 5.8% Iron 32.6%
*Based on a 2000 Calorie diet
2. In the morning, add 1 cup flour and enough water to make a thick batter.
3. Repeat second step for 2 or 3 days.
4. Allow the starter to sit for 1 to 3 days until it becomes active and bubbly.
5. It is now ready to use or to cover and store in the refrigerator.
6. To replenish: Each time you use your starter, replenish it with a mixture of equal parts of milk and flour (i.e. 1/2 cup flour and 1/2 cup milk). Leave it at room temperature several hours or overnight, until it again becomes full of bubbles, then cover and store in the refrigerator.
7. The starter is best if used at least once a week. If not used for 2 or 3 weeks, it may become too sour. Freshen it with a small amount of baking soda OR discard half of the starter and replenish it with 1 cup water and 1 cup flour.
8. You may freeze a good starter and allow it to stand at room temperature for 24 hours after it has thawed.