Dry Sourdough Starter (Gluten Free)

I’m unsure how to not sound like a weirdo when talking about fermentation so I’m just going to go right into it. To me, bread’s just not worth it unless it’s got that slightly rotted taste. Some people call it bitter, sour, moldy I call it: YUM! And you should too!

Along with flavor, simply adding something fermented to food makes its nutritional value go WAY up. And sourdough starter is exactly that, (and a little scientific). For the next few days you’re going to be catching yeast with nothing but water, flour and a container. Crazy right? But trust me, it works. Soon your starter will be rising and talking and smelling like delicious wet paint. It will become part of you and it’ll be around forever. I named mine George 🙂

Gross lookin' huh?

Gross lookin’ huh?

Ingredients

filtered water

rice flour

jar or container

kitchen scale

Directions

Before you do anything, you have to make sure that everything you’re about to use is CLEAN. If you don’t your starter might mold and then you’ll have to start all over again and that’s sad.

I recommend washing your jar, whisk and lid in really hot water or washing them and then boiling them. You can’t be too careful with bacteria.

This is the part where you use the scale. I know weighing ingredients may be a little foreign to a lot of bakers but it’s important that you don’t measure it by volume because water is heavier than flour. It’s really important to make sure they’re being added in equal parts.

Day one: Place the jar you plan to use on the scale and add 60 grams of water and 60 grams of flour. It should be very thick and chunky when you whisk them together. Leave it on the counter with a lid placed loosely on top.

Day Two: There should be little to no change in the starter at this point.

Day Three: This is the day you’ll have to resist the urge to shout: “It’s alive!” The starter should have begun to smell a little sour by this point and little bubbles should be forming. Throw out half the starter and add 80 grams of water and 80 grams of flour.

Day Four: The starter should now be starting to expand. So once again, throw out half of the starter and add 80 grams of water and 80 grams of flour.

Day Five: Once again, throw out half the starter and add 80 grams of flour and 80 grams of water.

Congratulations! Your starter, (insert name here), is now mature and you can begin expanding it. Stop throwing out half of it and continue adding flour and water until it becomes as large as you’d like it. After that, refrigerate it and only feed it once a week. Make sure to always let it come to room temperature before feeding. And don’t put it back in the fridge for 4-24 hours.

Now you can conquer the world with sourdough bread, bagels, biscuits, waffles, pancakes, crackers! Everything! Enjoy 🙂

The Great Hole!

The Great Hole!

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One Response to Dry Sourdough Starter (Gluten Free)

  1. Pingback: Sourdough Biscuits (Gluten Free) | Kompromised Kitchen

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