INGREDIENTS

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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