Brown Rice Sourdough Starter
20gms Dried- packaged in an envelope:
Grown with organic brown rice flour and filtered water
A sourdough starter is a Symbiotic Community Of Bacteria and Yeats a SCOBY. This is a gluten free starter to use in baked goods. My book does not have a GF bread recipe but there are many others that do.This package is more than enough to make up your wet starter and have some to keep as back up and then use eternally.Store airtight, at cool room temperature until ready to make up a sourdough starter.
Information when receiving by mail. How to restore to an active starter.
Crush or grind the dried starter you received and add 1 teaspoon to a clean bowl. Add… 75g tepid filtered water and 50gms rice flour
Weigh the water into a clean bowl
Add the dried starter to the water and stir well
Soak for 1 hour
Add the fresh fine ground rice flour and stir well and transfer to a clean glass jar
Place a rubber band around the jar at the level of the mix, Cover the jar with a cloth which, will allow air but not critters into the mix. Secure the cloth over the jar with a second rubber band. Leave on the bench at room temperature for 6-10 hours. Take one tablespoon of this mix and repeat adding the tablespoon to 75g water and 50gms rice flour, discard the remaining starter- really
Leave the newly refreshed mix 6-10 hours and repeat this process using only 1 tablespoon of active starter in each refreshment until the starter is very bubbly in the time between refreshments (6-10hrs)
When baking daily keep in an open container at ambient temperature and maintain 1-2 times a day. In-between baking, store your starter in an airtight container in the fridge and maintain once a week.
More information can be found in my book Ferment. Read Leaven page 169