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Fig and Fennel Sourdough Bread
KAREN'S KITCHEN STORIES11Ingredients
90Minutes
240Calories
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Ingredients
US|METRIC
20 SERVINGS
- 100 grams flour (King Arthur, or Bob's Red Mill whole wheat flour)
- 100 grams liquid (active, starter, 100 percent hydration)
- 65 grams water
- 800 grams bread flour (King Arthur Flour)
- 150 grams unbleached all purpose flour (King Arthur Flour)
- 2 tsp. barley malt (diastatic, optional)
- 850 grams water (lukewarm, 80 degrees F, divided)
- 20 grams salt
- levain (All of the stiff)
- 400 grams dried figs
- 5 grams fennel seeds (ground)
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NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories240Calories from Fat10 |
| % DAILY VALUE |
| Total Fat1g2% |
| Saturated Fat |
| Trans Fat |
| Cholesterol |
| Sodium390mg16% |
| Potassium190mg5% |
| Protein7g |
| Calories from Fat10 |
| % DAILY VALUE |
| Total Carbohydrate52g17% |
| Dietary Fiber3g12% |
| Sugars10g |
| Vitamin A0% |
| Vitamin C0% |
| Calcium6% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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