Sourdough Starter *See Description first

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Nutritional Info

Servings Per Recipe: 1
Amount Per Serving
Calories: 173.3

Total Fat: 1.4 g
Cholesterol: 0.0 mg
Sodium: 2.4 mg
Total Carbs: 34.6 g
Dietary Fiber: 1.6 g
Protein: 5.7 g

View full nutritional breakdown of Sourdough Starter *See Description first calories by ingredient

Introduction

The problem with using sourdough starter as an ingredient in baking recipes is that you can't really find a starter with nutritional facts. I have included two items here to approximate real sourdough nutrients. *The probiotics and nutritional yeast. But sourdough starter is actually a symbiotic culture of yeast and lactic acid bacteria similar to those in probiotics. The only food items that are used to make a sourdough starter are flour (which includes the wild yeasts and bacteria present) and water bottled or tap, and time to grow the culture. The reason this is listed under Vegetarian is that there is not a category for bread - at least not yet.

If you want to know more about sourdough baking I recommend the following sites:

The Sourdough Companion - includes a starter blog and lots of how to - site is in Australia - members are Worldwide:
http://sourdough.com/
>The Fresh Loaf - both sourdough and other baking - great site! The following articles are very technical but also help to understand the mechanics and chemistry of sourdough, and a special way to supercharge creating your own starter:

The Pinapple solution part I -
http://www.thefreshloaf.com/node/10856
/
Also part II -
http://www.thefreshloaf.com/node/1090
1/pineapple-juice-solution-part-2 The problem with using sourdough starter as an ingredient in baking recipes is that you can't really find a starter with nutritional facts. I have included two items here to approximate real sourdough nutrients. *The probiotics and nutritional yeast. But sourdough starter is actually a symbiotic culture of yeast and lactic acid bacteria similar to those in probiotics. The only food items that are used to make a sourdough starter are flour (which includes the wild yeasts and bacteria present) and water bottled or tap, and time to grow the culture. The reason this is listed under Vegetarian is that there is not a category for bread - at least not yet.

If you want to know more about sourdough baking I recommend the following sites:

The Sourdough Companion - includes a starter blog and lots of how to - site is in Australia - members are Worldwide:
http://sourdough.com/
>The Fresh Loaf - both sourdough and other baking - great site! The following articles are very technical but also help to understand the mechanics and chemistry of sourdough, and a special way to supercharge creating your own starter:

The Pinapple solution part I -
http://www.thefreshloaf.com/node/10856
/
Also part II -
http://www.thefreshloaf.com/node/1090
1/pineapple-juice-solution-part-2

Minutes to Prepare: 5

Number of Servings: 1

Ingredients

Organic Unbleached Flour

Organic Dark Rye Flour

Water

Natural occuring wild yeast

Lactic Acid (probiotic) bacteria

Time

Directions

1 cup or approximately 238g