Brown rice flour is the perfect gluten-free alternative to creating a normal flour starter.
Bread leaveners are commonly created out of wheat itself, being the basis for sourdough breads or other raised baked goods. Although this standard leavener is cultured from white or whole wheat flour, for those that have celiac disease or are allergic to wheat, this can be a problem. Using a brown rice flour culture allows for leavened rice sourdoughs to be made or other raised breads to be created without the necessity of a wheat culture. Add this to my Recipe Box.
Instructions
1. Pour the water in to the large plastic bowl. Sprinkle the rice flour evenly over the surface of the water.
2. Whisk the water and flour together in the bowl until it is foamy and combined. Allow all the bubbles to pop and the mixture to be completely clear.
3. Cover the mixture with plastic wrap. Allow it to sit for six hours or more or until bubbles begin to appear on the surface.
4. Remove 1/2 cup of the mixture and discard it. Place another 1/2 cup flour and 1/2 cup water in the bowl.
5. Whisk the added ingredients in to the mixture. Cover it again with plastic wrap.
6. Repeat steps four and five for three days, removing mixture and adding more as soon as the starter begins to ferment and bubble again.
7. Pour the starter in to a large sealable container. Place it in the refrigerator and use it as needed to raise bread.
Tags: other raised, plastic wrap, rice flour, with plastic, with plastic wrap