brown rice and teff sourdough starter
From Aran Goyoaga's "The Art of Gluten Free Bread"
Makes enough starter for 1 Loaf, plus more to keep going 119% hydration
Instructions
- 70 grams superfine brown rice flour
- 10 grams ivory teff flour
- 95 grams filtered water, at around 80°F (27°C)
Instructions
Feeding 1: In a medium bowl, whisk together the brown rice flour, teff flour, and water until you have a paste that has the consistency of hummus. If your paste is thicker, add a very small amount of water and whisk. Make sure to incorporate air into it. Cover the bowl with a kitchen towel and let it ferment for about 12 hours or until the sponge has a mousse-like texture when you run a spoon through it. It might not be very bubbly after the first feeding.
Feeding 2: Measure 75 grams of the starter into a medium bowl. Discard the rest. Whisk in the same amount of brown rice flour, teff flour, and water as in the first feeding. Cover the bowl with a kitchen towel and ferment for about 12 hours or until it has a mousse-like texture. Again, depending on your flour, you might not see many bubbles after this second feeding and that is okay. Continue with the remaining feedings.
Feedings 3 through 10: Repeat the process as stated above every 12 hours for a total of 10 feedings (5 days). By day 3, you should see bubbles and aeration after 12 hours. Right after the tenth feeding, transfer the starter to a mason jar (anything from a 12-ounce/340 ml to a 1-quart/1 L jar will work well) and let it ferment there for up to 12 hours or until it is bubbly. The starter is ready to be used.”