Day 4 - Brown Rice Sourdough Starter
Day 4 on our Brown Rice Sourdough Starter journey where we hope to see some signs of activity!
MORNING - Day 4
If your starter is more active than mine, please skip ahead to the next video to decide what to do!
SUMMARY
Starter (S)
Just mix
Keep all
130g
FLOUR (F)
Brown Rice
0g
0g
LIQUID (L)
0g Juice
0g Water
0g
RATIO (TOTAL)
No Feed
S : F : L
130g
EVENING - Day 4
If you’re having trouble like I am with my brown rice gluten free sourdough starter, watch the below video👇🏻 for tips on what to do to remedy it!
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).
My starter was to “runny” in its consistency so I added 10g more flour than liquid! Do this if your starter is to not thick enough! It will pass the “jiggle test”.
If you’re not having activity yet, please watch the below video for more tips! 👇🏻
SUMMARY
Starter (S)
Discard
Keep 60g
60g
FLOUR (F)
Feed
60g
60g
LIQUID (L)
10g Juice
40g Water
50g
RATIO (TOTAL)
6 : 6 : 5
S : F : L
170g
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!
