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- Dissolve the yeast in 2 C. water, then beat in 2 C. flour beating until there are no lumps. Add in the onion, cover loosely with a cloth and let stand at room temp. for 24 hrs.
- Remove the onion, beat in 1 C. tepid water, then 1 1/2 C. flour. Cover again and let sit 24 hrs longer. The starter should now be pleasantly sour-smelling, almost beery + bubbly. Depending upon the room temp. a slightly shorter or possibly longer period of fermentation may produce this result.
- The starter is now ready and can be refrigerated for up to 24 hours.
- before use, without further feeding. If you must hold it longer, the night before you plan to use it add in 1/2 C. tepid water and 3/4 C. flour and let stand overnight. You should feed the starter every 2 weeks or possibly so, using 3 parts flour to 2 parts water. Let it stand overnight as before. Or possibly freeze for future use. Just remember to thaw it, and let it ferment at room temp, before use.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 70g | |
| Calories 46 | |
| Calories from Fat 3 | 7% |
| Total Fat 0.38g | 0% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 232mg | 7% |
| Total Carbs 8.56g | 2% |
| Dietary Fiber 2.5g | 8% |
| Sugars 2.67g | 2% |
| Protein 3.37g | 5% |
