If you are on a gluten-free diet, you can prepare a sourdough starter mixture that uses a variety of gluten-free flours. This sourdough starter mixture will need approximately three days of rest time before you can use it to prepare savory gluten-free sourdough bread recipes.
The dry ingredients in this recipe are measured by weight (grams), not volume (cups and tablespoons). Gluten-free flours are all different weights, so if you substitute one flour for another, cup for cup, you’ll run into trouble. For example, a cup of wheat all-purpose flour weighs 125 grams, but a cup of sweet rice flour weighs 155 grams. So, if you replace one cup of wheat flour with a cup of sweet rice flour, you’ll be adding 30 grams of extra flour( 155 grams – 125 grams), resulting in a dry, heavy baked good. Always try to substitute by weight, using a food scale.
Förberedelsetid: 10 minuter, plus vilotid
Utbyte: 2 koppar
583 gram brunt rismjöl
583 gram durramjöl
583 gram hirsmjöl
290 gram sött rismjöl
74 gram garfavamjöl
155 gram vitt bönmjöl
För denna startmix, kombinera alla ingredienser och blanda ihop dem tills blandningen är enfärgad.
Förvara denna blandning i en lufttät behållare och använd den för att göra surdegsstarten.
För surdegsstarter, kombinera lika vikter av startblandningen och vatten.
Du kan till exempel använda 1 kopp Starter Mix och 1 kopp vatten.
Låt stå utan lock på en varm plats i köket i tre dagar, rör om blandningen en gång om dagen.
You’re trying to capture yeast spores that are naturally occurring in the air in your kitchen. You’ll have more success with this process if you bake some yeast breads in the days before you create a Starter. The Starter is ready when it bubbles and it smells like bread baking.
When the Starter starts bubbling, hopefully by the third day, feed it with 1 cup Sourdough Starter and 1 cup water.
Let it grow for a day and then feed it again. Repeat once more and the Starter is ready to use.
Some experienced cooks use unwashed organic grapes in the Starter to give it a boost, but this can add chlorophyll to your Starter. Try capturing wild yeast first by using just this flour mixture and water.