Pinch sugar
1 c Lukewarm water
1 tb Yeast granules
1 1/2 c White rice flour
This recipe is intended for people who are allergic to gluten and cannot
make starter with wheat flour.
In a quart glass container or crock, add the sugar to the warm water.
Dissolve the yeast in the mixture. Add the flour, stirring well. Let sit in
a warm place until fermented and bubbly, 2 to 3 hours. When bubbly and
risen a little, cover and refrigerate. Starter is ready to be used.
At each using, the cookbook author finds it works best if taken from the
fridge and allowed to warm about 1 hour before putting into the dough
mixture.
After each use, replenish the started by mixing in 1/2 cup lukewarm water
and 3/4 cup rice flour.
Yields
1 Servings