Sunday, October 6, 2013

Gluten Free Sourdough Part III (Storing and Care)

Storing Starter in the Refrigerator:

Once your starter is up can working (takes anywhere from 3-4 weeks) it may be stored in the refrigerator.  To do so, measure 1 cup of starter and feed with ½ cup brown rice flour and ¼ cup water, follow FEEDING STEPS.  Let sit up to one week.  Brown rice often needs more frequent feedings.  If it isn’t doing well, feed every 3 days (1/4 cup brown rice and ¼ cup water.) Maximum time without feeding is about 7 days.

To begin using again:
Bring to room temperature.  Feed using Day 4 ratios and times.  Needs a few days before ready to use.  Slowly work up to amount needed.  Discard along the way as needed.  The reason for removing starter is so that it doesn’t over grow the bowl.  It will double and triple in size!

Always feed your starter 8-12 hours before using it.

If your weather is hot, your starter will need more frequent feedings.

Next post:  PANCAKES!

USING SOURDOUGH STARTER in Regular Recipes (adapting)
Option 1:
Substitute 1/2 cup starter for 1/2 cup of the flour and 1/4 cup of the liquid called for in the recipe.  Reduce in half baking soda and/or baking powder.


Option 2:
For yeast breads, try using 1 cup starter in place of 1/2 cup water and 1 cup flour.  Keeping half of the yeast called for.

No comments:

Post a Comment