Sourdough Starter (GF)

By kelseyll

Watch video: http://www.youtube.com/watch?v=OCgpw3ji4wM (this is video 2 of 5 in a series of making healthier breads with a better, natural yeast.)

This has both regular wheat and gluten free sourdough starter options. The pineapple juice creates the proper pH balance for the starter to begin sooner than some other starter recipes. You can have sourdough starter ready to use in as little as 3 days when made in the proper environment.

www.dieteasily.com (coming soon)

Ingredients

• Rice Flour (or wheat for regular starter)
• Pineapple Juice (For Days 1 to 3)
• Water (For Days 4+)
• Clean canning jar or glass

Details

Adapted from youtube.com

Preparation

Step 1

Day 1: Mix together 2 Tbsp. rice flour and 2 Tbsp pineapple juice. Should have the consistency of thick paste. Leave jar open to capture yeast particles in the air. A warm environment is best. If air is chilly in your home, turn your oven on just until you hear the click for light heat. Fill a pan with boiling water and place in the oven. Place starter mixture inside.

Day 2: Add 2 Tbsp rice flour and 2 Tbsp pineapple juice. Stir. Put a breathable cover (like cheesecloth) with a rubber band over jar opening.

Day 3: (repeat day 2) Add 2 Tbsp rice flour and 2 Tbsp pineapple juice. Stir. Put a breathable cover (like cheesecloth) with a rubber band over jar opening. Yeast smell develops and will get light and airy (either on day 3 or day 4 depending on your home climate). It is ready to use when it smells yeasty and has the light bubbly texture.

--From Day 4 on, replace pineapple juice with water--

Day 4: Need to "feed" your starter daily with equal amounts of flour and water. Whatever you take out (1/2 cup, 1 cup, etc.) replace that amount into your starter.

Stores easily in a ceramic jar with lid. If you will not be baking right away the starter will "sleep" if place in the fridge. Just pull out and warm up to room temp. before using.