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Ingredients
Juice of 2 oranges
½ cup stone-ground whole wheat flour
3 cups unbleached all-purpose or bread flour
Nutritional analysis per serving
62 grams carbs; 302 calories; 1 gram polyunsaturated fat; 1 gram fat; 4 grams fiber; 2 milligrams sodium; 10 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small bowl, mix the orange juice with the whole wheat flour. Transfer to a 2-quart plastic container, and set aside, covered, for 12 to 24 hours. A few bubbles will begin to form on the surface.
- Step 2
Add 1 cup all-purpose or bread flour and 1 cup water that is 75 degrees; stir well. Cover, and set aside 12 hours at room temperature. It should become fairly bubbly.
- Step 3
Measure the mixture, and discard half. Add ½ cup more flour and ¼ cup 75-degree water. Cover, and let stand for another 12 hours, or until the surface is bubbly. Transfer to a larger container, and repeat the feedings twice more: ½ cup flour and ¼ cup water every 12 hours.
- Step 4
Then discard ⅓ of the mixture and add another ½ cup flour and ¼ cup water. Allow to ferment another 12 to 24 hours. The starter is ready to use.
The starter can be stored in the refrigerator and fed regularly to keep it alive. For more information, you can consult this book, ''Breads from La Brea Bakery'' or ''Amy's Bread.''
Private Notes