Day 10 - Brown Rice Sourdough Starter
Day 10 on our Brown Rice Sourdough Starter journey, we should be seeing lots of positive signs of activity in our starter at this point. Bubbles, rise, smell & taste!
MORNING - Day 10
This mornings video includes some information that will give us a better understanding of the “WHY” things happen as they do with our sourdough starter! I believe that KNOWLEDGE IS POWER, and we will build on this knowledge in the next few days as we prepare to make our 1st gluten free sourdough loaf!
Please watch the whole video (about 10 mins of education, with feeding at the end), you won’t regret it I promise! It’s only 10 mins of your time which will give you a lifetime of better sourdough! I will share with you what I know and we will gain some education from another home baker whom I admire, Hendrik, from “The Bread Code“. He is a self proclaimed science geek (like I am) so I think we are kindred spirits 🙂
On Day 11, we only have to feed our starters 1 x and we have no educational material, so its a quickie! So think of it as using your time from tomorrow, today! Enjoy!
SUMMARY
Starter (S)
Discard
Keep 30g
30g
FLOUR (F)
Brown Rice
50g
50g
LIQUID (L)
0g Juice
50g Water
50g
RATIO (TOTAL)
3 : 5 : 5
S : F : L
130g
EVENING - Day 10
You should be getting excellent activity with your starter now! If you are not, please watch the below video👇🏻 for tips on what to do to remedy it! If you are still having problems, please feel free to comment below and we can try to figure it out together as a community :)
Take a step back & leave more starter (more microorganisms) in comparison to food. So take your ratio back to closer to 1 : 1 : 1 (Starter : Flour : Liquid)
If you’re not having activity yet, please watch the below video for more tips! 👇🏻
I am travelling home tomorrow morning, bright & early, from my families cottage, so I needed to feed my starter 1x/day so I wouldn’t have to worry about dealing with it early in the morning. If this is ever the case for you, please follow the directions in my Day 10 evening video.
I’d like you to try doing this 1 FEED / DAY tonight so that you can practice & see what happens to your starter! YAY right? Only 1 feed in 24 hours! YIPPEE!!! We will learn in the next few days how to increase the ratio of feed to starter even more!
We will feed our starters again Day 11, in the evening! Remember though to check on your starter in the morning to see what happens, make observations, & learn more about your starter! After all, you’re now committed to loving it, and taking care of it like you would a child right? ♥︎
SUMMARY
Starter (S)
Discard
Keep 30g
30g
FLOUR (F)
Brown Rice
100g
100g
LIQUID (L)
0g Juice
100g Water
100g
RATIO (TOTAL)
3 : 5 : 5
S : F : L
230g
I know you’ll just love this easy to follow daily video series to help you make your own sourdough starter from scratch! If you try it, please add a rating onto the recipe above or at the top of the post as it helps Google recognize the recipe & my website which will help show it to more people. In turn, this will help me create more videos like these! I’d love to see our community grow! ♡
How to make a Sourdough Starter Gluten Free (Brown Rice Flour)
Equipment
- 2 Glass Jars (I use Bernardin 750mL Mason Jars)
- 2 Lids for Glass Jars (I use Ball spill proof lids)
- 1 Piece of cloth
- 2 Elastic bands (or can use tape)
- 1 Kitchen Scale (I love my mini digital scale from Lee Valley)
- 1 Wooden spoon or Chopstick (or non-reactive metal spoon)
Materials
- 600-1000 g Brown Rice Flour (total amount depends on how quickly your starter grows)
- Water (either filtered or rested on countertop)
- 120 mL Pineapple Juice (make sure it's pure with no additives)
- 1 Glass writing pen (optional - can use tape with regular pen)
- 1 Notebook
Instructions
DAY 1 - AM
- Mix 30g brown rice flour + 15g pineapple juice + 15g water
DAY 1 - PM
- Mix. Add 30g brown rice flour + 15g pineapple juice + 15g water
DAY 2 - AM
- Give your starter a good mix! Do not feed.
DAY 2 - PM
- Mix. Then discard 1/2, keep 60g of starter. feed 40g flour, 20g pineapple juice, 20g water. Then Mix.
DAY 3 -AM
- Give your starter a good mix! Do not feed.
DAY 3 - PM
- Discard most & keep only 30g. Feed 50g flour, 25g pineapple juice, 25g water. Then mix.
DAY 4 - AM
- Give your starter a good mix! Do not feed.
DAY 4 - PM
- Discard most & keep only 60g. Feed 60g flour, 10g pineapple juice, 40g water. Then mix. If your starter is the correct consistency of a thick paste, then add 50g Flour instead. Mix.
DAY 5 - AM
- Discard about 1/2 & keep only 60g. Feed 60g flour, 60g water. Then mix.
DAY 5 - PM
- Discard about 1/2 & keep only 60g. Feed 60g flour, 60g water. Then mix. You can now bake with your discard! See above post for some ideas!
DAY 6 - AM
- Discard about 1/2 & keep only 55g. Feed 60g flour, 60g water. Then mix. Try baking with your discard! See above post for some ideas!
DAY 6 - PM
- Discard all but 40g. Feed 50g flour, 50g water. Mix.
DAY 7 - AM
- Discard all but 30g. Feed 50g flour, 50g water. Mix.
DAY 7 - PM
- Discard all but 30g. Feed 50g flour, 50g water. Mix.
DAY 8 - 14
- Discard all but 30g. Feed 50g flour, 50g water. Mix. See my videos for how to adapt if your starter has trouble.
IN A HURRY DAY (see Day 10 evening video)
- If you are having a crazy day & can't find the time to feed your starter, follow these instructions. Discard all but 30g. Feed 100g flour, 100g water. Mix. No need to feed for 24 hours or until reaches peak rise again.
Video
Notes
- This is a video series. These written instructions are meant only to be an adjunct to the daily videos.
- On Day 4-5 you can start to bake with your discard! I've posted a bunch of ideas in the post above. If your starter is very active, you can try baking a loaf of sourdough at this point, but I find the starter just doesn't quite have the strength to give a good rise until the full 2 weeks. However, it still tastes great when used to bake a loaf after DAY 6. So the choice is yours!
