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Potato Sourdough Starter GF Recipe

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This recipe for Potato Sourdough Starter GF, by , is from Eating Gluten Free with the Seitz Clan, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dee Seitz
Added: Friday, December 28, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 1/4 teaspoon dry yeast granules
1 cup lukewarm potato water or water with 1 teaspoon instant potato flakes
1 teaspoon sugar
1 cup rice flour

Directions:
Directions:
In a quart jar dissolve the yeast in the potato water. Stir in the sugar and rice flour. Cover and let the jar sit out until fermented (1-3 days), stirring every few hours at first. The mixture will bubble and ferment and then die down with a liquid on the top. Be sure to stir well before using. The consistency should be about that of pancake batter.

REPLINISH: After use, feed the remaining starter with 1/2 c. lukewarm water and 1/2 c. rice flour, 1/4 c. potato flakes, and 1/4 c. sugar.

Personal Notes:
Personal Notes:
Sourdough breads are well worth making the starter, keeping it, and baking bread either from a bean flour or riceflour mix. The starter is made, fermented, and then replenished each time it is sued. The older the starter, the tastier the bread.

If you are making new starter, prepare it at least the day before you plan to bake. Three days is better. Store it in it jar on the kitchen counter or in the refrigerator. If refrigerated, pull it out at least 10 hours before baking or the night before.

Rice flour works well for a starter for both rice and bean based breads.

 

 

 

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