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Prep1 hr 40 mins
From Red Star Yeast. I have not tried this, but with the interest in gluten-free recipes, I thought this would be of interest. The Red Star Yeast people say you must use active dry yeast - instant yeast apparently does not work in gluten-free recipes. They state that this will get tangier as it gets older.
- Combine all ingredients in a 4-cup container. It will be thick.
- Cover loosely with plastic wrap or foil and let stand for one to three days in a warm place, stirring 2 or 3 times daily.
- The starter will rise and fall during the fermentation process.When it is developed it will be bubbly and may have developed a layer of hooch - a liquid on top of the starter, which can be stirred back in..
- Use or refrigerate.
- Replenishing: Always have at least one cup of starter left over. Add 1 cup water and 1 1/2 cup white rice flour. Cover loosely and let stand in a warm place for 12 hours. Use or refrigerate.
yep its sour,and does get tangier as it ages , i tried it in just regular pancakes ,cause i make sourdough pancakes normally .and it was just as fluffy as my normal recipe. it is a very happy little starter