Gnom-Gnom · by Paola van der Hulst
How to make a sourdough starter
NUTRITION · PER SERVING90M COOK
CAL 9%·PRO 13%
CARBS 37G80% OF CAL
2G FIBER0G ADDED0G INTRINSIC35G OTHER0G TOTAL SUGAR
FAT 0G0% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple fermented culture of flour and water that serves as the leavening agent for sourdough breads. This starter develops over several days and is used to inoculate dough with wild yeast and bacteria.
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Nutrition & ingredients
Ingredients
serves 1- 50 g spring water
- 50 g (unbleached) strong bread flour (*)
At a glance
PER SERVING · TIME 90M
CAL 9%·PRO 13%
CARBS 37G80% OF CAL
2G FIBER0G ADDED0G INTRINSIC35G OTHER0G TOTAL SUGAR
FAT 0G0% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 1h
- Sodium
- 1mg
- Total sugar
- 0g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 0.00mg
- Calcium
- 5mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.