Gluten Free Sourdough Starter Culture

Gluten Free (Brown Rice) Sourdough Starter -

Make your own delicious Gluten Free Sourdough bread! Sourdough is one of the easiest of the ferments and can be used for more than just bread. Our starter culture is made of brown rice flour, and can be used with brown rice as well as other gluten free flours. Reusable- by reserving a bit from each batch, you can continue to make Gluten Free sourdough over & over!

You will receive:

1 packet dehydrated Gluten Free Sourdough starter and instructions.

You will need:

• one quart canning jar or other glass jar
• reusable jar cover and elastic band (included with kit)
• wooden or plastic spoon
• 1/4 cup gluten-free flour (any kind, be sure there are no unwanted additives)
• 1/4 cup lukewarm water (filtered, spring or well water is ideal)
• 1 packet Gluten-Free sourdough starter culture

Activate your starter culture:

1. Put 1/4 cup water into jar. Sprinkle starter culture over the water, and allow to sit for a few minutes to soften. Stir until well mixed. Stir in the 1/4 cup flour, mixing well to incorporate. Cover the jar & secure with elastic band.
2. Allow to culture at room temperature (68 to 78 degrees is ideal) for 24 hours. Choose a draft-free spot, out of direct sunlight, where your sourdough won't be disturbed. Stirring again once or twice during this 24 hours will help get things going.
3. After 24 hours, "feed" your starter with 1/8 flour and roughly 1/8 cup water (enough to make a thick pancake batter-like consistency). Stir well to incorporate. Allow to culture as before. Continue to feed 1/8 cup flour & water daily (feeding can be divided into two 1/16 cup feedings to help encourage activity & avoid stagnation). In a few days you should start to see tiny bubbles on the surface. This means your culture is "waking up". Soon after you should see more activity, especially when stirred. This can take several days, depending on the temp and density of flour used. Once you've got some bubbles, you're ready for action!
4. When your starter is activated, continue with once or twice daily feedings of roughly equal parts flour & water. Frequent feedings will keep your starter active and will increase volume more quickly for baking (amounts needed depend on your recipe). As you use your starter in recipes, always remember to reserve some back for your continuing starter. If you plan to use it frequently, keep it in a warm place and continue with daily feedings. If it will be awhile until you use it, store it in the refrigerator in a covered jar or container. This will put your starter to "sleep", requiring less attention until you're ready to use it again. While refrigerated, feed your starter weekly to keep it happy.

Reviving refrigerated starter:

1. Remove sourdough starter from refrigerator. Feed the starter with roughly equal parts flour & water (about 1/3 of the volume of your starter). Mix well to incorporate. Cover with coffee filter & secure with elastic band.
2. Place in a warm spot for 12 to 24 hours. During this time you should begin to see bubbles, as your starter awakens.
3. Feed the starter again, and let sit for 6 to 12 hours. You should now have a lively starter again. All that is left to do is build it up to the quantity you want for your recipes with once or twice daily feedings.

Ingredients:

organic brown rice flour, sourdough bacteria

Made in a facility that also processes wheat, soy, and dairy products.

gluten free, non-GMO, vegan, reusable, organic, vegetarian