Sourdough bread starter
A sourdough bread starter is a living culture of wild yeast and beneficial bacteria, typically made from just flour and water that is fermented over several days. It originates from ancient baking traditions, with evidence of its use in ancient Egypt, and serves as the natural leavening agent for sourdough bread.
🍽️ Nutrition at a glance
As a fermented mixture of flour and water, the starter is primarily a source of carbohydrates from the flour, with a small amount of plant-based protein. A typical serving (about 1/4 cup or 60g) contains roughly 50-70 calories.
Nutrition breakdown
| Calories | 60 kcal |
| Protein | 2 g |
| Carbs | 12 g |
| Fat | 0 g |
| Fiber | 1 g |
| Sugar | 0 g |
| Sodium | 5 mg |
| Selenium | 6 mcg |
| Thiamin (B1) | 0.1 mg |
| Folate | 15 mcg |
| Iron | 0.7 mg |
| Manganese | 0.2 mg |
| Phosphorus | 30 mg |
| Magnesium | 8 mg |
| Niacin (B3) | 0.9 mg |
Per 1/4 cup (60 g) · estimated, varies by recipe
💡 What's interesting
What makes a sourdough starter unique is its symbiotic ecosystem of wild yeast and lactic acid bacteria, which not only leavens the bread but also contributes to its characteristic tangy flavor and may improve digestibility by breaking down some gluten and phytic acid.
