Ms Kim’s starter
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HERE'S WHAT YOU'LL NEED
- A medium bowl
- A small jar for storing starter, preferably one with a wide lid
- Gluten free flour (NOT a blend). I’ll explain more on this later.
- Water
Of note, there won't be the same kind of stretch in this gluten free sourdough starter as there is in a regular (gluten/wheat) starter. In fact, sometimes the top of the starter looks like cracked leather a little bit, and in order to see the bubbles you may need to agitate the jar (or even stir it gently).
- In a medium bowl, add 50 grams of brown rice flour (or your gf flour of choice--see below) and 60 grams of water. Stir until well combined. It should look like a thick pancake batter. Cover loosely and leave on the counter for 24 hours. I use a paper plate to cover my bowl.
- The next day, feed the starter with 30 grams of your gf flour of choice and 40 grams of water. Cover loosely and leave for 24 hours.
- Continue this method until you get to day 5.
- On day 5, remove the cover and discard roughly half of the starter and feed again with 30 grams of your gf flour of choice and 40 grams of water.
- Day 6, do not discard anything and feed with 30 grams of your gf flour of choice and 40 grams of water.
- Day 7, discard half and then feed as per usual.
- Day 8, feed as per usual.
- Day 9, discard half and feed as per usual.
- Day 10, look for signs of plenty of bubbles, expansion of the starter, and a sour smell in the bowl. If you don't see these signs, continue with the status quo until you do see them. If you DO see these signs, you can now put it in a wide-mouthed jar (affiliate link) with a tight fitting lid and place it in the fridge, where it will stay until you’re ready to use it.
WHAT FLOURS ARE OKAY TO USE?
From what I've researched about sourdough starters, the best flour type to begin with is a wholegrain variety. Here are some examples:
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