Easiest Way to Make Gluten Free Sourdough Bread Recipe With Starter

Sourdough Starter Iv

Breaking down whole grain flours so that they become lighter and stickier.

Recipe Summary Sourdough Starter Iv

A sourdough starter that uses the liquid from boiled potatoes to attract wild yeast.

Ingredients | Gluten Free Sourdough Bread Recipe With Starter

4 russet potatoes, peeled

4 ½ cups water

1 cup unbleached all-purpose flour

1 ½ teaspoons white sugar

½ teaspoon salt

Directions

Combine potatoes and water in a small stock pot or medium saucepan. Cover and boil until potatoes are tender, about 35 minutes. Drain cooking liquid into a large glass measuring cup. Reserve potatoes for another use.

Transfer 1 1/4 cups of potato liquid to large ceramic or glass bowl. Add flour, sugar and salt to bowl; stir to combine. Cover bowl with cheesecloth and let stand at room temperature until starter begins to ferment and bubble, about 4 days. Starter is now ready to use.

Storage and feeding of starter: Transfer to covered plastic container and store in refrigerator. Feed starter every 2 weeks. Begin each feeding by discarding all but 1 cup. Mix 1 cup flour and 1 cup warm water (105 to 115 degrees F) into remaining mixture. Cover with plastic; let stand at room temperature overnight. Replace lid; return to refrigerator.

Info | Gluten Free Sourdough Bread Recipe With Starter

prep: 35 mins additional: 3 days total: 3 days Servings: 8 Yield: 2 cups

TAG : Sourdough Starter Iv

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