This robust gluten-free starter combines white rice flour for its mild flavor and bouncy texture, which adapts well to many gluten-free bread recipes, and teff flour, which brings an earthy, almost wheat-like flavor to doughs, and a high protein content that helps build structure in bread. It needs a full week of feeding to become active before it will properly leaven bread.
Ingredients
- 4 ½ cups white rice flour (about 18 3/4 ounces), divided
- 2 ¾ cups plus 1 tablespoon cool water (about 68°f), divided
- 7 ½ tablespoons teff flour (about 1 7/8 ounces), divided
Instruction
- Stir together 1/4 cup white rice flour, 3 tablespoons cool water, and 1 1/2 teaspoons teff flour in a small (about 8-ounce) jar. Cover and let stand at room temperature 12 hours.
- To feed the starter, discard all but 1 1/2 tablespoons (about 7/8 ounce) starter in jar. Stir in 1/4 cup white rice flour, 3 table- spoons cool water, and 1 1/2 teaspoons teff flour. Cover and let stand at room temperature 12 hours.
- Repeat step 2 (feeding the starter) twice a day (morning and evening) for 7 days before baking with it. The starter will feel sandy when freshly mixed and will crack on top when ready.
