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Gluten-free Sourdough Starter

Cuisine Vegan
Keyword Gluten-free Sourdough Starter
Author Melinda

Instructions

Day 1

  1. Add ½ cup of brown rice flour and ½ cup of water to a clean glass jar and stir thoroughly. Cover the jar with a paper towel (held in place by a rubber band) or cheesecloth, and let the mixture sit for 24 hours at room temp. The mixture should be thick, but nice and smooth. Add a splash more water if necessary.

Day 2

  1. 1. Add in another ½ cup of brown rice flour and ½ cup of water and stir well. Cover again and let sit quietly at room temp. There probably won't be much of a difference at this point in the appearance (or smell) of your starter.

  2. 2. Repeat the above instructions 12 hours after the first feeding on day 2.

Day 3

  1. 1. Add in another ½ cup of brown rice flour and ½ cup of water and stir well. Cover again and let the starter sit undisturbed at room temp. At this point your starter may have doubled in size, there may be some foam and numerous bubbles visible through the glass, and it might have a light yeasty odor.

  2. 2. Repeat the above instructions 12 hours after the first feeding on day 3.

Day 4

  1. 1. Add in another ½ cup of brown rice flour and ½ cup of water and stir well. Cover and let sit undisturbed at room temp.

    2. At this point, if your sourdough starter smells yeasty, there are numerous air bubbles, some foam or a dome-shaped top, then the starter is ready for baking. If none of the above signs have yet appeared, or they seem very weak, continue feeding your started as outlined above until the yeast colony shows signs of vigorous activity.