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Feb 8, 2009 
Gluten Free Bread: Sourdough Starter
Combine the following in a 4 cup glass container.
Ingredients:
1 cup water (105-110 degrees F.)
2 1/2 tsp yeast
1 1/2 cups rice flour (white or Brown).
Stir together, this will be a thick paste. Cover loosely with plastic wrap and let stand in a warm place. Stir 2-3 times daily and it will be ready to use in 3-4 days. You will notice that the mixture will rise and fall throughout the
day. The starter will often have a clear liquid on the top of it. Stir this into the mixture thoroughly before using in a recipe.
Always be sure to leave at least 1 cup of the starter as the basis for your next batch. Add 1 cup of warm water and 1 1/2 cups of rice flour. Cover loosely and let sit for at least 1 day before using in a recipe again. Starter can be placed in the refrigerator to use at a later time.
I must admit that I am a huge fan of sourdough. I add it periodically to just about everything. I love the texture that is derived from using it and I like the tangy taste. Sometimes, it works out, sometimes it doesn’t. I keep it in the fridge until I want to bake with it. I take it out of the fridge. Let it sit for a few hours. Replenish the flour and water and leave it sit overnight. The next day it is ready to bake with.
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Gluten Free Bread: Sourdough Starter
One Comments to “Gluten Free Bread:Sourdough Starter”
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