Gluten Free Bread:Sourdough Starter

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