| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Breads, Sourdough | 1 | Servings | ||
INGREDIENTS
| Pinch sugar | ||
| 1 | c | Lukewarm water |
| 1 | tb | Yeast granules |
| 1 1/2 | c | White rice flour |
INSTRUCTIONS
This recipe is intended for people who are allergic to gluten and cannot make starter with wheat flour. In a quart glass container or crock, add the sugar to the warm water. Dissolve the yeast in the mixture. Add the flour, stirring well. Let sit in a warm place until fermented and bubbly, 2 to 3 hours. When bubbly and risen a little, cover and refrigerate. Starter is ready to be used. At each using, the cookbook author finds it works best if taken from the fridge and allowed to warm about 1 hour before putting into the dough mixture. After each use, replenish the started by mixing in 1/2 cup lukewarm water and 3/4 cup rice flour. Adapted from More from the Gluten-Free Gourmet by Bette Hagman 1993 ISBN 0-8050-2324-0 Shared but not tested by Elizabeth Rodier Feb 94 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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