Homemade Wild Yeast
A sourdough starter is homemade wild yeast
(natural leavening) cultivated with the microorganisms (yeast and bacteria) in the flour, the air in your kitchen, and even your skin.
Gluten-Free Flour (Pick 1):
Brown rice, sorghum, light buckwheat, millet, teff and cassava flour are examples.
Filtered or spring water.
GET THE DETAILS!
- Glass jar or bowl - Chopstick to stir - Soft spatula - Cover & elastic
Combine and mix
1/4 to 1/2 cup flour with enough water to easily stir.
Mix flour and water. Cover. Place somewhere warm.
Feed your starter with more flour and water. Cover.
Discard and feed. This process creates a pleasant-smelling starter.
DAYS 4 TO 7
Day 4 to 6
Your starter is fermenting into natural yeast. Keep discarding and feeding.
Day 6 to 7
The starter comes to life. It's bubbly and lively and has a pleasant yeasty aroma. If ready, use some!
Not lively on Day 7?
Continue the process for a few extra days.
Is your starter slow to start?
Add a piece of organic fruit (apple, grapes, pineapple) to your starter and mix. Remove fruit after 1-2 days.
BROWN RICE STARTER
SMALLER PORTION BROWN RICE STARTER
More Starter Recipes
Find more plant-based & allergen-friendly recipes (including many GF
on the blog!