Saturday, December 19, 2009

Boosted Brown Rice Starter Gluten free, Casein free

Prep time: 5 minutes
Fermentation time: 3-4 days

Start with one cup of brown rice flour and put it in a ceramic or glass bowl
Pour in slightly less than one cup of water and whisk smooth
Add 1-2 tablespoons of water kefir and whisk again
Cover with a cloth or paper towel and secure with a rubber band
Leave it on the counter away from drafts or extreme temperatures

Feed the starter, with 1/3-1/2 cup of flour and little less water, roughly every 8 hours, 3 times a day, for a total of four days, whisking smooth and covering. If you know you won't be able to feed it after 8 hours, put it in the refrigerator after feeding. You won't have to feed it for another 12 hours if it's in the fridge.

After two days put the starter in a clean bowl and continue feeding. (change the bowl so that the dried out starter that clings to the sides of the bowl stays out of the living starter)

After about 48 hours the starter should show signs of viability.
If you don’t see any bubbles or hilling you can add another tablespoon of water kefir

By the third day you should see small bubbles especially during stirring

By the fourth day you may see bubbles of different sizes and there may be a hissing, bubbling sound when they come up from the bottom of the bowl

It should take about 4 days for a brand new starter to be ready for cooking. It may take less time in warm weather and more time in cold weather. With a little practice you will get to know when your starter is ready.

You can store a small amount of starter, ¼ - ½ cup, in the refrigerator for next time. Feed it every 2 weeks by taking it out of the refrigerator, letting it come to room temperature, feed it with a small amount of flour and water, whisk and refrigerate again.

If you plan to make sourdough products a few times a week you may want to use an ongoing starter kept at room temperature on the counter. When you’re ready to cook/bake, remove a small amount ¼ - ½ cup of starter and put it in a clean bowl. Feed 2-3 times a day with roughly equal amounts of flour and water and whisk smooth. Cover and set it aside to continue fermenting. This will be your starter for your next batch. Proceed with your recipe with the remaining starter.

Free Starter Recipe Download! 

4 comments:

  1. How do you reactivate the sourdough after you take it out of the fridge? I've bee told you let it come to room temperature feed it once.....then what? is it ready to use or do I have to continue to feed it for 8 to 12 hours for a few days again?

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  2. I freeze my gluten-free sourdough starters in small as well as large amounts, 1/4 cup to 4 cups. I thaw it and feed it when I can stir in the flour and water, about 4 hours. I will feed it again before using, usually about twice, 7-8 hours apart, so that the activity gets very strong.

    I usually allow 2 days before using a frozen starter. In summer time it can go much faster!

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  3. how do you get/make water keifer?

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  4. You must acquire a water kefir culture. You can get one from www.culturesforhealth.com.

    You can also use dehydrated starter to boost the starter which I now sell on my website. I make it in my dedicated gluten-free commercial kitchen.Check it out: http://www.glutenfreesourdough.com/bread-starter-shipping.php#starter

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