“I do not know much about sourdough starters, I tried to make my own but it didn’t work, this did. I have had it going for a few weeks now. We have made pancakes, waffles, crepes with the extra sourdough and 2 batches of bread with the starter. The bread was pretty flat because it was gluten free, it tasted good though. I used superfine brown rice flour to feed it, then ran out and have used other flours, it is still doing well.” -Sue
Today we are going to take a closer look at Brown Rice Sourdough Starter.
Gluten-free sourdough bread and other wonderful baked goods are within reach! Use our gluten-free Brown Rice Sourdough Starter today and enjoy gluten-free bread, rolls, muffins, and more!
Your Gluten-free Brown Rice Sourdough Starter: What’s in the Box?
- Each box contains 1 packet of dehydrated Brown Rice Sourdough Starter Culture
- Store in a cool, dry place until ready to activate.
- Activate using brown rice flour and unchlorinated, unfluoridated water.
- Our Brown Rice Sourdough Starter is easy to use and maintain.
- Learn more about gluten-free sourdough baking.
Brown Rice Sourdough Starter Ingredients:
- Organic brown rice flour, live active cultures
Brown Rice Sourdough Instructions and Troubleshooting:
- Dried sourdough starter cultures can be ready to create baked goods within 3-5 days.
- Sourdough starters culture at room temperature, 70-85ºF.
- Instructions for using this starter are included and can be found here.
- Having trouble activating your gluten-free sourdough starter? Browse our Sourdough Troubleshooting Articles or contact us for assistance.
Q. Is there any chance that the brown rice sourdough starter could be contaminated with dairy or wheat? Asking because of severe casein and gluten intolerance in my family.
A. The Brown Rice Sourdough Starter is produced in a facility that also produces wheat and dairy products, so there is a chance of cross-contamination issues for those with severe food sensitivities.
Q. Can i use a gf sourdough starter for both gf and wheat breads. Our home needs both gf and wheat bread and i am hoping that i can just use the one starter for both, keeping the starter gf by feeding it with gf flour.
A. You should be able to use a GF starter with a gluten flour to make bread. The GF flour in the starter is primarily just to feed the yeast and give it somewhere to live.
Q. Once the starter arrives, how soon do I have to use it for the first time? Also, can you summarize for me what I have to do to keep the starter going so that I have an idea of what I am getting into if I want to make my own homemade sourdough bread versus buying it at my local gluten free store?
A. The starter can be stored safely in the refrigerator or freezer for a year. Basically, you use brown rice flour and water to activate the starter by feeding it a few times a day. Once it is active, you can keep it on the counter and keep feeding it daily, or put it in the refrigerator and feeding it twice a week, then taking it out and feeding it to wake it up before you bake.
Q. Does the starter have to be fed only with brown rice flour? Could other flours, like white rice flour be used?
A. You could use a white rice flour. The best bet when changing flour is to make sure you keep some of your original starter as a back up. Just feed some and set it aside in the fridge as a back up and begin to change your other starter over. You will find instructions here: http://www.culturesforhealth.com/how-switch-sourdough-new-type-flour/
You can read more Reviews and Q&A for the Brown Rice Sourdough Starter here.