How To Make A Gluten Free Sourdough Starter
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Equipment: scales and a glass container for the starter
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ingredients: 50g per feed of a gluten free flour of choice (I used white rice) & filtered water
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Add 50g of white rice flour (WRF) or flour of choice (no blends) to the glass vessel
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Tare the scales off (reduce them back to 0)
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Add the water (amount depends on the flour, WRF needs about 70g to make a thick paste consistency)
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70g of water for WRF, may be more or less for other varieties. Thick paste consistency is the aim
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Stir to combine (ideally with a non metallic spoon but I forgot this tip halfway through the video)
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Cover to stop bugs getting in and too much airflow (you can use a lidded jar)
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Nighttime feed! Feed the starter the same 50g flour and water morning and night
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Two feeds a day will help the starter gain strength.
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This needs to be done every day until the starter reaches maturity and is ready for use
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Remember: thick paste like consistency is more important than following recipe weight blindly
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The next day: time for another feed. Repeat feeding schedule as normal
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Always stir after every feed
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Until you get the thick paste consistency
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Around day 2: it’s time for a discard. Discarding means removing around half the starter to refresh
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pour approx 1/2 the starter out. You can use it for pancakes, cakes etc. It’s perfectly fine to eat!
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You can also make delicious starter crackers with it
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Repeat the feeding and discarding process every day for 7-12 days. Feed after discard, not before.
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When your starter is mature, it should be thick and bubbly and smell pleasant.
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The liquid can sink to the bottom as the starter rises. Stir it back in.
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Starter should be rising 2-3 hours after feeding and falling when it has eaten all the flour
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Starters thrive in heat, so they’re easier/quicker to get started in summer. Be patient!
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You’re ready to bake bread! Check the starter guide on my website for any questions. Happy baking!
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