Gluten-free sourdough starter

Gluten-free sourdough starter

By
From
The Yoga Kitchen
Photographer
Lisa Cohen

Ingredients

Quantity Ingredient
15g buckwheat flour
15g brown rice flour
2 tablespoons filtered water
10g grated apple
2 tablespoons kefir water or previously made sourdough starter

Method

  1. Mix all the ingredients in a large, clean glass jar, cover with a muslin cloth and seal it with a rubber band. Place in a dry cupboard away from drafts. Feed the dough 2–3 times a day with 15g buckwheat flour, 15g brown rice flour and 2 tablespoons water for 7 days. (If the jar gets too full just throw away some of the starter or transfer to a bigger jar. If the sourdough starter separates and liquid starts to form at the top of the starter, pour out the liquid and some of the starter.)
  2. After 7 days, it is ready to use. Store any unused sourdough starter in the refrigerator with the lid on and feed it once a week with the same quantities as before. Remember to feed the dough every time you’ve used it for baking. For some recipes it can be used cold from the refrigerator (as opposite) but if the recipe calls for an active sourdough starter, remove from the refrigerator and leave it at room temperature for 12 hours before use.
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