Lifestyle Coaching

Feeding a Gluten-free Sourdough Starter

By on Dec 16, 2016 in Recipes | 0 comments

If you received a Sourdough Culture from me -(or someone else)- The starter must be fed at regular intervals in order to ensure a vigorous, healthy leavening agent.
(keep in refrigerator, when not needed, see below for maintenance)
When maintained at room temperature, the starter will always be fresh and ready to use for baking within a few hours of feeding.
1. Measure room temperature starter or remove ¼ cup starter from refrigerator.
2. Feed starter with GF flour and water every 4 hours by using one of the following methods: If using a scale to measure ingredients, combine equal amounts by weight of starter, water, and GF flour. For instance, 3 ounces of starter, 3 ounces of water, 3 ounces of GF flour. If using measuring cups, combine 1 part starter, 1 part water, and a little less than 1 part GF flour. For instance, ¼ cup starter, ¼ cup water, slightly less than ¼ cup GF flour.
3. Cover; place in a warm area, 70°-85°F, for 4 hours.
4. Repeat previous two steps until you have enough starter for your recipe. When preparing to bake, use the fresh starter within 3-4 hours of being fed, to ensure the starter is at its peak of activity.
If you are keeping it in the Refrigerator-
Because of the nature of gluten-free sourdough, the maintenance of this starter must be performed more frequently – approximately every 3-4 days. Maintenance of the starter is performed as follows:
1. Remove at least ¼ cup starter from refrigerator. (Use remaining starter to make Vegan Sourdough Pizza, Crackers, Muffins, Cake, Pasta etc. Use this link for : Other Recipe Ideas
2. Feed starter with GF flour and water by using one of two methods: If using a scale to measure ingredients, combine equal amounts by weight of starter, water, and GF flour. For instance, 50 grams starter, 50 grams water, 50 grams GF flour. If using measuring cups, combine 1 part starter, 1 part water, and a little less than 1 part GF flour. For instance, ¼ cup starter, ¼ cup water, slightly less than ¼ cup flour.
3. Cover; let starter sit for 2-3 hours, until light and bubbly.
4. Put a tight lid on jar and return to refrigerator.
Extra starter may be discarded, stored in the refrigerator or kept at room temperature and fed again as above. Always retain at least ¼ cup starter to begin your next project.
Extra fresh starter from room temperature maintenance may be added to refrigerated starter for feedings, instead of performing steps 1-2.
Remember, when stored in the refrigerator, the starter should be brought to room temperature and fed at least 3 times before being used for baking.
I’ve been having fun keeping my culture alive and using it in various recipes!

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