- 1). Make the sourdough starter several days before the bread is to be made. Mix 1 cup of gluten-free flour with 1 cup of water in a plastic or glass bowl. Stir thoroughly with a plastic spoon.
- 2). Cover the bowl with a cotton cloth. Place the bowl in a warm place to let the fermenting process begin. The starter will bubble and grow in size over the next few days.
- 3). Stir the starter every 12 hours. This allows even and continuous growth of flora throughout the starter.
- 4). Feed the starter once a day. This takes just a minute of time and is necessary to continue the growth of the sourdough flora. Remove 1/2 cup of starter and replace with 1/4 cup gluten-free flour and 1/4 cup water. Mix well.
- 5). Check the starter after the first two days. If the starter smells sour and has gone through a rise and fall, where it becomes bubbly, doubles in size and falls again, it is ready for use. You can also now store it in the refrigerator.
- 6). Use the sourdough starter in your favorite gluten-free bread recipe. Sourdough starter can be converted into a yeast bread by replacing the yeast with 1 cup of starter. Reduce 1/2 cup liquid and 1/2 cup of flour from the original recipe. All other steps of the recipe can be followed without alteration.
- 7). Be prepared to increase the rising time. Sourdough rises slower than yeast and may even take twice as long. Keep the dough in a warm place to decrease rise time.
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