Natural Sourdough Levain Starter

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 70.1
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 155.6 mg
  • Total Carbs: 15.3 g
  • Dietary Fiber: 2.3 g
  • Protein: 1.7 g

View full nutritional breakdown of Natural Sourdough Levain Starter calories by ingredient
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Introduction

This is a basic recipe for a sourdough starter that is made from the yeast that naturally occurs on grains. You can always buy or obtain natural starter from the web or your friends, but with patience you can create your own. You will need to let your starter develop for at least 7-10 days before you plan to bake. There are many health benefits to eating natural Sourdough breads or even breads with a longer fermentation. The yeast and lactic bacteria present in the dough break down starches and allow us to get more of the goodness from the grain. Sourdough bread is lower on the Glycemic index and possibly easier to digest for people with a low gluten tolerance. It is easier to develop a starter with flour that has had the least amount of processing. So using an organic unbleached or whole grain flour should work best. This is a basic recipe for a sourdough starter that is made from the yeast that naturally occurs on grains. You can always buy or obtain natural starter from the web or your friends, but with patience you can create your own. You will need to let your starter develop for at least 7-10 days before you plan to bake. There are many health benefits to eating natural Sourdough breads or even breads with a longer fermentation. The yeast and lactic bacteria present in the dough break down starches and allow us to get more of the goodness from the grain. Sourdough bread is lower on the Glycemic index and possibly easier to digest for people with a low gluten tolerance. It is easier to develop a starter with flour that has had the least amount of processing. So using an organic unbleached or whole grain flour should work best.
Number of Servings: 1

Ingredients

    Day 1

    salt - tiny pinch or dash
    30g water- filtered tap or bottled by weight
    15g rye flour - light or Dark, organic if available
    15g white organic all purpose unbleached flour

    Day 2
    Add
    25g water- filtered tap or bottled by weight
    30g white organic all purpose unbleached flou


    Day 3 - Discard half of starter
    Add
    25g water- filtered tap or bottled by weight
    25g white organic all purpose unbleached flour

    Day 4 - Discard half of starter
    Add
    30g water- filtered tap or bottled by weight
    30g white organic all purpose unbleached flour

    Day 5 - Discard half of starter
    Add
    30g water- filtered tap or bottled by weight
    30g white organic all purpose unbleached flour

Directions

stir together ingredients in a small clear glass jar that has been sterilized - we only want sourdough beasties or microbes to grow here, yeast and lactic acid bacteria.

Cover loosely with a lid or a cloth with rubberband. Place somewhere where it will be at least 72F but not hotter than about 76F for the 1st day. Stir at least 3-4 times periodically for best results.

Number of Servings: 1

Recipe submitted by SparkPeople user MILLCITY2.

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