Search This Blog

Wednesday, October 30, 2013

Sourdough Starter

I've been baking for a really long time--close to 30 years I guess, since I started as a teen.  When I used to bake with gluten I always had a dream of learning how to do sourdough breads, etc.  I never actually got around to it.  But now, as a gluten free baker, I am delving into the world of sourdough.   I am very excited about this.  The older your starter is the more flavor your bread will have.  I did already make a loaf of sourdough bread & it didn't have a lot of sourdough flavor, but I will keep my starter going & aging. 

Having a starter in the house feels a little like having a pet (we already have a dog & a bunch of fish!!).  It's a living thing, you have to care for it & feed it.  You 'should' keep it at room temperature as much as you can.  But if you aren't using it or are going on vacation you can refrigerate or even freeze it.  And you should feed it each time you use it or at least once a week to keep it alive & thriving.

I found this sourdough starter recipe in "The Gluten Free Gourmet Bakes Bread" by Bette Hagman. 

So your first step is to get the starter started.....


2 1/4 teaspoons (or 1 packet) dry yeast granules
1 Cup lukewarm potato water (left-over water after boiling potatoes)
1 teaspoon sugar
1 1/2 Cups white rice flour

*in a 1 quart glass container (never metal or plastic--I use a mason jar) dissolve the yeast in the water
*add the sugar & rice flour & mix in
*cover & let sit at room temperature until fermented (1-3 days), stirring every few hours at first
*it will bubble up & ferment & then die down with a skim of liquid on top
*be sure to stir well before using--the consistency should be like pancake batter
*replenish by feeding with 1/2 Cup lukewarm water & 3/4 Cup white rice flour each time you bake or once a week if you haven't baked in that time
*if your container becomes too full, discard all but about 3/4 Cup of the starter & add the 1/2 Cup lukewarm water & 3/4 Cup white rice flour to what is left.

No comments: