2/3 c sourdough starter
3 c warm water
1/2 t sea salt
1 T honey or maple syrup (optional)
1 T coconut oil (optional)
3 c Pillsbury gluten-free multi-purpose flour
1 c ground flax seed
2 t dry yeast (optional)
The yeast in a sourdough starter can replace dry yeast, but the starter yeast works much slower & is typically a three-step method, taking 6-24 hours for the dough to rise. Using both gives the flavor of the starter & speeds up the process from the dry yeast.
Sourdough Starter Recipe:
2 c spring water
1 T honey or maple syrup (optional)
2 c Pillsbury gluten-free multi-purpose flour
1 T yeast
Beat all starter ingredients together in a 2-quart bowl.
Cover the bowl with a towel and place somewhere warm. Use a towel, not plastic wrap, to allow airborne wild yeast to enter - it will contribute to the unique character and flavor of your starter.
The mixture will begin to bubble. Initially, it will double in bulk, but as it ferments, it will settle down.
Let mixture sit in a warm place, stirring in any liquid that separates out once a day for 2-5 days. When the bubbling diminishes, and it has a sour, yeasty aroma, it is ready to use.
Stir the mixture before measuring out the amount you need. It will be about the consistency of pancake batter.
To keep your starter going:
Store the finished product in a sealed jar in the refrigerator.
Each time you remove some starter to bake, "feed" it with equal parts of flour and spring water. (If you use 1/2 cup starter, stir in 1/2 cup each of gluten-free flour & water.) Then let the starter sit in a warm place for 12 hours and let the yeast bubble and grow again before returning it to the refrigerator.
A starter can be kept indefinitely - just stir and feed it every week or two. Stirring, removing, & replenishing your starter serves to feed the remaining batter.
