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4 Serves
121 Mins
In a large mixing bowl, combine the sourdough starter with warm water and flour to create a thin, pourable batter.
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JapaneseVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
146 µg / 400 µgCalcium
147 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
105 mg / 420 mgPhosphorus
112 mg / 1,250 mgPotassium
446 mg / 4,700 mgSodium
496 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
18 µg / 55 µgFiber
6 g / 28 gSugar
3 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
84 gAlcohol
0 g
Cover the bowl and let the batter ferment at room temperature until it becomes bubbly and light.
Heat a non-stick skillet over medium heat and pour a ladle of batter into the center, spreading it slightly.
Cook the bread without flipping until the top is set and full of small holes, then remove from the skillet.
18
g52
g38
g
Dutch