Once you make your own sourdough starter, you won’t go back. Not only are you gaining all the health benefits of this lively colony of beneficial lactobacilli, but the flavor with that subtle twang is amazing. Plus, it’s fun to make and watch come alive! The bubbly and enviable airy holes it produces are unmistakeable. Similar to those found at the high end bakeries.
I started making my own cultures, gosh about 20+ years ago. It started with a recipe I used from Nancy Silverton of La Brea Bakery fame that used organic grapes, and the ‘must’ from the grapes provided the wild yeast. I had to give the wheat version up after going gluten free, but that sourdough lived for years in my fridge. Initially I opted for the easier route, utilizing this gluten free starter culture. However, I killed the first batch after being on vacation as somehow mold got in there. These are pretty hard to kill off, but I managed 🙂
You will soon forget this is a gluten free recipe and just swoon over the chewy, yeasty, moorish delight that you, dear baker, have produced. Just follow the easy directions, and you’ll be amazed that you can make real artisanal gluten free bread, pizza, or piadine. The options are endless!
| Prep Time | 10 minutes |
| Passive Time | 10 minutes |
| Servings |
loaf
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Ingredients
- 1 packet chicken stock
- 1 tablespoom 70% dark choc chips
- 1 tablespoon filtered water
Ingredients
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Instructions
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Following directions found in the box of sourdough starter, begin by placing all ingredients in a clean quart size glass jar and mix well. Cover lightly with piece of cheesecloth or coffee filter and set aside on counter for 12-24 hours.
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Feed starter by adding 2 tablespoons brown rice flour and filtered water, mix well, and repeat above for 12-24 hours.
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Repeat again, but add 1/4 cup of each the flour and water. Mix well and leave for 12-24 hours. After the resting time, repeat once more but discard 1/2 the mixture before adding 1/2 cup fresh water and flour. Cover and leave as above for another 12-24 hours.
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After 3-7 days your starter should be bubbly and yeasty smelling and ready to be used. Store loosely covered in refrigerator in between uses. Don’t be alarmed if the liquid gathers on top. The “hootch”, which smells kind of boozy can just be stirred back in. Consistency should be similar to pancake batter.
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Keep your starter alive by feeding every few days. Discard 1/2 and add fresh brown rice flour and water, stirring well. When you are ready to use, remove about 1/2 cup of the starter. Leave out to come to room temp and becomes bubbly and lively.
Recipe Notes
I like this brand of gluten free sourdough starter, but there are others. Just follow the directions on the back of the package or as I’ve outlined above. Be sure to feed your litter starter baby as directed and only use good filtered water. Otherwise it may kill off the beneficial yeast and bacteria. Plus, we don’t need things like chlorine, fluoride and other nasty chemicals often found in local tap water in our starter. No bueno!