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Gf Starter for Sourdough

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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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