Day 12 - Brown Rice Sourdough Starter
Day 12 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 12
This morning I want you to try & figure out what ratio you need to feed your starter based on how it is responding! Don’t worry, I’ll walk you through it, you’ve got this!
Below is a complete materials list of absolutely everything that you’ll need to bake your 1st loaf of Gluten Free Sourdough with me on Day 14-15! 👇🏻
SUMMARY
Remember, it was EXTREMELY COLD for me on Day 12! I couldn’t very easily keep my starters at the optimal temperature, so I decided to change the feed decrease the Feed : Starter Ratio! Use what you’ve learn’t so far and do the same! You’ve got this! Your starter is resilient so have no fear, it’ll bounce back if you make a mistake!
Starter (S)
Discard
Keep 30g
30g
FLOUR (F)
Brown Rice
Feed 30g
30g
LIQUID (L)
0g Juice
30g Water
30g
RATIO (TOTAL)
1 : 1 : 1
S : F : L
90g
EVENING - Day 12
Due to the extreme cold we experienced on Day 12, I decided to decrease the ratio of FEED : STARTER for the evening feed. Think about the questions we discussed this morning to decide what to feed your starter!
- What is the temperature of your starters environment?
- How has your starter been responding to the previous feeds?
- What is your starters appearance? Hooch present? Rise? Surface appearance? Bubbles?
SUMMARY
Starter (S)
Discard
Keep 30g
30g
FLOUR (F)
Brown Rice
Feed 30g
30g
LIQUID (L)
0g Juice
30g Water
30g
RATIO (TOTAL)
1 : 1 : 1
S : F : L
90g
Materials you'll need to bake gluten free sourdough bread!
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!
