Gluten free sourdough starter | for glutenfree bread

What is sourdough

Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast. Sourdough bread has a more sour taste and better inherent keeping qualities than breads made with baker’s yeast, due to the lactic acid produced by the lactobacilli.

About our gluten free sourdough starter

Our organic gluten-free sourdough starter is based on brown rice flour. Baking gluten-free bread is still relatively new, and gluten-free sourdough bread is all that! To make the starter yourself. Phew. Luckily we have it for you!

Here are some recipes:

https://www.kingarthurflour.com/recipes/gluten-free-sourdough-flatbread-recipe

https://www.kingarthurflour.com/recipes/gluten-free-sourdough-english-muffins-recipe

Content

• 5 grams of dried organic gluten-free rice sourdough
• Dried sourdough starter is in a resting state, making it easy to store until you want to activate it. It only takes about 1 week to activate once you start!

Why a dried starter?

• A dried starter has a long shelf life
• easy to ship / take with you, also abroad
• do not deteriorate due to transportation
• light in weight (shipping)
• you can buy it even if you do not plan to make sourdough bread that week
• you can keep some in hand in case your sourdough dies
• after activation, the operation of the sourdough is identical to fresh sourdough

Activating your gluten free sourdough starter

Get a container that can be closed with a lid (glass jar, Tupperware, etc.). Wash it out well with hot water and a little soap. Allow the container to cool down if it is hot, then add your Sourdough.

DAY 1

Mix 75g of flour and 75g of water (weigh the water) into your starter and stir well. Seal the lid on the jar. Remember, the starter will produce CO2 so pressure will build up in the container if closed tightly, so watch out when you open it again. Leave the Sourdough at room temperature for 24 hours.

DAY 2 – 7

Feed the Sourdough again with 75g of flour and 75g of water on the second day  and leave it for another 24 hours.

Your starter could be ready (showing bubbles). If not, we recommend discarding 150g of the starter and feeding once again with 75g of flour and 75g. Repeat until you see bubbles.

After this, the Sourdough is activated and ready for use.

Fermentation process

As a rule of thumb, each time you want to feed the starter. weigh it and double its weight with 50% flour and 50% water. For example, if your starter weighs 300g you would discard 150g so that you are left with 150g. Now feed with 75g flour and 75g water so that your total starter is 300g again.

Sourdough is a very hardy culture. As long as you feed it water and flour on a regular basis it will survive. If you overfeed, underfeed or even forget to feed your sourdough. Don’t panic, it will be fine.

It can feel wasteful discarding so much sourdough. However, if you don’t discard any prior to feeding you will have to give it much more flour and water with each feed. This is because the volume of starter is increased with every feed which results in more yeast cells requiring more food. For example you take your 300g starter and don’t discard 150g, you will need to then double the amount of water and flour. So instead on 75g of each you would need to increase that to 150g of each. Over time, you will work out a regime that best suits your baking needs.

For the best success baking with sourdough, feed the starter at least 3-4 hours before working with it. Ideally, feed it once the night before and again 3-4 hours before using it.

Online English spoken workshop ‘how to make your own miso’

During this online master class, Dutch foodwriter and fermentation expert ‘Meneer Wateetons’ will teach you how to make your own miso. Thanks to a special form of fermentation, two very modest and rather boring ingredients come together to form one of the most beautiful, complex substances on earth. Mister Wateetons tells you exactly how that fermentation works and what you need for it, how you can make miso at home from now on, how you can speed up the process of making miso, how you can vary endlessly on these two basic ingredients and what kind of cool things you can do with miso. Click here for more info.