Day 13 - Brown Rice Sourdough Starter
Day 13 on our Brown Rice Sourdough Starter journey, we should be seeing lots of positive signs of activity in our starter at this point. Today we prep our starter to make our 1st loaf of Gluten Free Sourdough Bread!
MORNING - Day 13
STARTER READINESS CHECKLIST
Follow this checklist to make sure your starter is in good shape to make your 1st leaven tomorrow! See the video below for all of the details! 👇🏻
SUMMARY
Starter (S)
Discard
Keep 30g
30g
FLOUR (F)
Brown Rice
Feed 50g
50g
LIQUID (L)
0g Juice
50g Water
50g
RATIO (TOTAL)
3 : 5 : 5
S : F : L
130g
EVENING - Day 13
Tonight we will feed our starters to prepare it to make a leaven on Day 14! If you don’t quite want to bake yet with your starter…no problem. Just feed as we do, and tomorrow I’ll show you exactly what to do to maintain your starter in the refrigerator.
HOW MUCH SHOULD I FEED MY SOURDOUGH STARTER?
- What is the temperature of your starters environment?
- How has your starter been responding to the previous feeds & ratios?
- What is your starters appearance? Hooch present? Rise? Surface appearance? Bubbles?
SUMMARY
Starter (S)
Discard most
Keep 20g
20g
FLOUR (F)
Brown Rice
Feed 100g
100g
LIQUID (L)
Feed
100g Water
50g
RATIO (TOTAL)
1 : 5 : 5
S : F : L
220g
Materials you'll need to bake gluten free sourdough bread!
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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!
