Friday, 16 January 2009
The gluten free sourdough starter recipe
For those of you who would like to follow in my gluten free footsteps, here is the recipe I have been following, slightly amended from Bread Matters book:
Mix 30g brown rice flour with 40g body temperature water in a plastic tub and cover with a tea towel or polythene bag in a warm room.
Day 2Add another 30g brown rice flour and 40g water to the starter from day 1 and mix well. Cover and leave in the same place.
Mix in another batch of the 30g rice flour and 40g water to the now 14og of starter. The mixture should be rising like a dough with bubbles and a yeasty aroma. Stir well and cover for another day.
Add 45g brown rice flour and 50g water to the starter, and after 24hours you should have a sourdough to get baking with.
This is where I had problems...I ran out of brown rice flour. To compensate for this, I have repeated day 3 and will do day 4 on day 5 at home where the rice flour is, then get baking!