For the past year or so I have been attempting to make sourdough bread, and while I have successfully made several batches of starter, nothing has “wowed” my daughter. In fact, all of them have been met with screams of “Mom, it’s too sour!” After lots of research and the combination of a few recipes, I have finally made the perfect starter and the perfect “sigh of contentment and joy” bread.
Here it is; my notes are in italics:
Gluten-free Sourdough Bread Starter
This recipe makes “extra sour sourdough” bread, if you do not care for extra sour sourdough add a 1/2 tsp of baking soda to the starter that has been removed for your recipe (Day 4). The addition of baking soda will cause an eruption of bubbles in your jar/bowl; this is okay. Let it sit for 15-30 minutes, or until the bubbles have settled down, then add it to your bread recipe.
1 Tbsp active dry yeast + 2 Tbsp more (to be added at another time)
1 cup water + 2 cups more (to be added at another time)
1 cup Sorghum flour + 2 cups more (to be added at another time)
1 tsp sugar + 2 tsp more (to be added at another time)
In a large glass jar add all the ingredients together starting with the flour and ending with the water. Stir all the ingredients together with a wooden spoon. The mixture will begin to bubble.
Cover with a small piece of cheese cloth, or a cheese cloth like cloth – this mixture needs to breathe to help the natural yeast in the air and the yeast in the jar to mix.
Let the jar rest at room temperature overnight.
If you have awoken to a thin layer of liquid on top of your starter, don’t fret, this is okay. Give it a good stir, again with a wooden spoon, and add another cup of Sorghum flour, a Tbsp of yeast, a tsp of sugar and a cup of water. Stir with a wooden spoon until thoroughly combine. Recover with cheese cloth and let it sit overnight
If you didn’t have any liquid on Day 2, I am sure you are seeing it now. Stir it in, and feed your starter (cup of Sorghum flour, a Tbsp of yeast, a tsp of sugar and a cup of water). Stir well to incorporate and recover. This will be the last day!!
Stir well and remove a cup and a half for baking, or the amount you recipe recommends.
Store the remaining starter in a glass jar, covered, in the fridge.
To use stored starter* remove from the fridge, uncover it and stir until smooth. Remove 1 cup of starter and add it to a new jar – you can also donate it, or discard it, but we prefer keeping it.
Add a 1/2 a cup of warm water (no hotter than 100*) and a cup of sorghum flour. Stir well to combine. Cover with cheese cloth and let it sit for 24 hours.
Use the amount needed for your recipe, then replenish the starter by feeding it with 1/2 cup warm water and 1 cup sorghum flour. Stir well to combine, cover and return to the fridge.
*Feeding instructions provided by Living Without Sourdough Starter Recipe