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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 141
% Daily Value**
Total Fat 1g
1%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 5mg
0%
Total Carbohydrate 29g
10%
Dietary Fiber 1g
4%
Sugars 4g
Protein 4g
Vitamin A  0%Vitamin C  0%
Calcium  1%Iron  1%
Potassium  1%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Sourdough Starter

Date Added: July 17, 2009

Ingredients:

2 Tablespoons Honey Or Maple Syrup
1 Tablespoon Yeast active dry
2 Cups Water warm
1 Cup Flour whole wheat
1 Cup Flour A/P
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Directions:

1. In med.

2. nonreactive bowl, combine warm water, yeast and honey.

3. Let stand about 10 minutes, or until it becomes foamy.

4. Using wooden spoon, stir in all-purpose flour and whole-wheat flour until smooth.

5. Transfer mixture to nonreactive container, large enough to allow starter to double in bulk.

6. Cover and let stand in warm place 3 to 5 days, stirring mixture at least 3 times daily.

7. It will rise and fall, remain bubbly and have pleasant sour smell.

8. When starter develops flavor and aroma that are pleasing to you, it is ready to use.

9. Starter will keep indefinitely if stored, tightly covered, in refrigerator.

10. It it develops orange or pink color, discard it.

11. Once starter is made, it must be replenished at least once every 2-3 weeks.

12. to keep it alive. To replenish, remove 1 c.

13. starter and discard. Add 1 c. flour and 1 c.

14. tepid water to remaining starter, stirring until smooth.

15. Cover and let stand in warm place 8-10 hrs. before refrigerating it again.

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Dietary Notes:
This recipe is low-sodium with 4.5mg per serving, low-fat with 0.5g per serving, low-saturated fat with 0g per serving and low-cholesterol with 0mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Yeast, Gluten, Natural Sweeteners, Fructose Malabsorption allergies.
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