Gluten Free Sourdough Starter Part II

To create Sourdough Starter

Ingredients and supplies:

Authentic Foods Superfine Brown Rice

Water

Large Glass bowl

Clean flour or sack cloth

Rubber band

Rubber Spatula

Optional:  water kefir or unflavored Kombucha

Day 1:

Combine ½ cup Brown Rice Flour, ½ cup of water, pinch of sugar

(Note: if starting in the AM, feed that night ½ cup Brown Rice Flour, ½ cup of water)

Day 2:

Feed 3 times, ½ cup Brown Rice Flour, ½ cup of water, (bubbles appearing)

Day 3:

Measure 1 cup of starter into clean bowl (discard rest OR make pancakes)

Feed 3 times ~¼ cup brown rice flour, scant ¼ cup water (optional: addition to water~ 1 tsp. of kefir)

Day 4:

Begin feeding 2 times a day

 ¼ cup brown rice flour and scant ¼ water

Day 5-15

Continue with the day 4 pattern (feed 2x a day ~ ¼ cup brown rice flour and scant ¼ water)

Every third day measure 1 cup of starter into a clean bowl.  Use that to continue the ferment.  Discard** leftover starter.  Or use discard starter for pancake recipe.

At about day 10-15 your starter will begin to smell “yeasty,” double in size, and begin to dome.  Starter is ready when it domes after 2-3 hours of feeding or for 3 successive feedings it doubles or triples in size, can take up to three weeks from the time starter was begun.

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Feeding Steps:

Add water, add flour, and mix with energy (until smooth)

Scrape down sides so there isn’t any starter left on sides of bowl

Cover loosely with flour/sack cloth and rubber band

Put in a warm place

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**Note:  If making a recipe that calls for more starter, don’t discard as much.

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FOR LESS “SOUR” Sourdough

Pour off hooch (liquid that can accumulate on top of starter)

Use more starter in recipes

Let recipe have a shorter rising time

Use some baking soda in recipe