Rye-Oat Sourdough for Polish Żurek
Time to prepare sourdough for sour soup. Very popular during Easter and Christmas eve, however we make Zurek at least once every other month. Good to have the sourdough in your refrigerator whenever you have a taste for it and ready homemade.
Servings: 1 soup
Calories: 32kcal
Ingredients
- 150 g rye flour
- 3-4 tbsp oat flakes
- 800 ml water (boiled and cooled)
- 3 cloves garlic
- 3 bay leaves
- 5 grains allspice
- 8 grains black pepper
Instructions
- Grind oat flakes in a blender. Place rye and oat flour in to large jar. Pour some water and stir with a wooden spoon. Add remaining water and spices. Cut garlic cloves in halves. Stir everything together and cover with cloth. Let stand 4-5 days in warm place until desired sourness is reached. Mix the sourdough once every day with a wooden spoon. When ready refrigerate.
Notes
| Nutrition Facts | |
|---|---|
| Serving size: sourdough for soup | |
| Servings: 1 | |
| Amount per serving | |
| Calories | 32 |
| % Daily Value* | |
| Total Fat 0.4g | 1% |
| Saturated Fat 0.1g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 30mg | 1% |
| Total Carbohydrate 7.1g | 3% |
| Dietary Fiber 1.5g | 5% |
| Total Sugars 0.2g | |
| Protein 1.2g | |
| Vitamin D 0mcg | 0% |
| Calcium 68mg | 5% |
| Iron 1mg | 7% |
| Potassium 88mg | 2% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutrition advice. |
|