Sourdough Starter Recipe

SHOPPING LIST

Brown Rice Flour

Water

Ingredients

5 + Cups Brown Rice Flour

4 + Cups Water

Directions

Day 1:

1 Cup Flour (140 g)

¾ Cup Water (190g) room temperature 

In a medium glass or ceramic bowl, whisk the flour and water until it forms a paste. Cover the bowl with a clean towel or plate and set aside at room temperature for 24 hours. Ideally the room temperature should be between 70-75 degrees F.

Day 2:

½  Cup Flour (45 g)

¼ Cup Water (60g) room temperature 

Whisk the starter. Add the flour and water and whisk to combine. Cover again and let sit for 24 hours.

Day 3:

1/3  Cup Flour (45g)

¼ Cup Water (60g) room temperature 

By now the starter should be bubbling slightly and smell sour. Whisk the starter and add the flour , whisk, and cover and let sit another 24 horus.

Day 4:

1/3  Flour (45 g)

¼ Cup Water (60g) room temperature 

Once again whisk the starter, mix in the new flour and water, cover and set aside for 24 hours.

Day 5:

1 Cup Flour (140 g)

¾ Cup Water (190g) room temperature 

The starter should be bubbly and almost ready to use. Whisk the starter. Add the flour and water and transfer to a 2 quart glass container with an airtight lid. Let the starter ferment, uncovered, at room temp for 24 hours. The starter is now ready to use, but if you’re not going to use it right away, seal the jar and store in the refrigerator.

Recipe from: Cannille Et Vanille By Aran Goyoaga