Gluten Free Sourdough Starter
I am happy to report I have a successful sd starter and bread that my daughter Loves. All the research I did on this type of bread, and to make it... I felt like I needed my own commercial kitchen. So I took to creating my own recipes, I just altered my original recipe. Success! Hope you enjoy!
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- 1 c
- warm water (110 degrees f)
- 2 1/4 tsp
- active dry yeast
- 1 Tbsp
- 1 c
- rice flour
- 1/2 c
- tapioca flour
1If you have worked with a regular sourdough starter, this recipe is quite similar. Once made, you can leave in the refrigerator and feed once every two weeks. You can remove what you need, allow it to come to room temp., feed it, use what's needed for the recipe and feed what is in the refrigerator with remaining batter. It's pretty simple. I label mine with the date it goes into the refrigerator to make sure I keep up with regular feedings.
Use a large glass container, at least 2-4 quarts. This starter rises much faster & higher than a traditional sourdough starter. (I woke up one morning to 1/3 of my starter blown over on the counter. Quite impressive really.)
To cover your starter, use a towel, cheesecloth, or unbleached coffee filter, held in place with a rubber band. This allows the wild yeasts to pass through and feed your starter and keep it going.
Remember, if you are going to leave this sit out on the counter, it does require daily feedings. I have used mine twice since I started it, & I am experimenting with new recipes. Posting the first today, which was a tremendous hit!
2Begin with gathering ingredients.
NOTE: when doing my research, several people said they used different types of GF flour. I started off with Rice & Tapioca. And fed an all purpose GF flour, Tapioca, Coconut, etc. Just experimenting along the way. The starter thrived and our bread was fabulous. So use what you have on hand. Try different flours. Just let me know how it turns out in the comments below. I'd love to hear how your experimentation goes!
Also, make sure your water is filtered. Before using water for any yeast recipe, I allow mine to sit out overnight allowing the chlorine to evaporate. Chlorine can kill the yeast and possibly keep your bread from rising. You can use bottled water, filtered, or Spring water. But don't waste the money on store bough water (unless you have really bad well water, I know some people that do).
I know some people are sensitive to sugar. I used sugar in this starter, I am sure that using honey as a substitute would work just as well. I did use honey in my bread recipe using this batter with no flops.
3In a large glass mixing bowl, add warm water, dry yeast, and one teaspoon sugar. Mix together until yeast is dissolved. Cover and allow to sit for 5-10 minutes, proofing the yeast. (yeast will bubble up, this lets you know your yeast is good and activated. If no proofing occurs, dump & start over. Proofing is essential to a good starter batter.)
Then add your flours and mix in with a rubber spatula, rubber whisk, or wooden spoon. Do not use metal during the feeding process.
4Cover with dishtowel, cheesecloth, or unbleached coffee filter and hold in place with a rubber band. Allow to stand in a warm draft free place for 2-4 days. Stir once daily.
The starter will rise and fall during this process, this is the fermentation process.
Much like a regular sourdough starter, your batter may develop some "hooch" on the top of the batter. This is a liquid, the alcoholic by product. You can mix this back in or pour off. If your batter seems dry, mix back in, if it seems too wet, pour it off.
My batter has not formed much of this "hooch" as of yet.
6To feed your starter:
If storing your batter on the counter, feed daily.
Remove one cup of batter, use in your favorite recipe, give to a friend along with a copy of this recipe (they will have to feed on day one), freeze it for further use to restart your starter, or toss it.
Rule of thumb is: replace with what you removed. Replacing one cup of starter requires one cup of GF flour, and one cup of warm water (110 degrees F). Mix into batter well. Cover and allow to ferment. If a recipe calls for 1 1/2 cups, replace with the same amount of each, GF flour and warm water.
Whenever possible you want to double your batter.
7You can store your batter in the refrigerator Cover with plastic wrap. Do not put an air tight lid on your starter. It will continue to ferment in the fridge, and can cause a glass jar to shatter if a tight lid is in place.
If storing in refrigerator, every two weeks, remove from refrigerator. Allow to sit out to come to room temp, about 4-6 hours. Remove one cup of batter and feed with one cup of GF flour and one cup of warm water (110 degrees F)
NOTE: If keeping batter in refrigerator and you plan to use, remove from refrigerator the night before. Allow to sit out overnight, feed starter (remove one cup, replace with one cup GF flour & one cup warm water). Allow to ferment about 8-12 hours, then it is ready to use in your recipe.
Because GF products are expensive, & I prefer not to waste. I store mine in the refrigerator and remove when I want to use. Otherwise you are removing batter and replacing daily. The first week I removed one cup and froze for future starter batter use.
8If at any time you notice your batter has an off color, pinkish etc. Toss your starter and start over. This is an indication that some unwanted bacteria has invaded your batter.