· Mix 50 grams QUeen Milling Gluten Free Superfine Wholegrain Brown Rice Flour with 60 grams of filtered room temperature water in a clean glass jar.
· Stir until no dry flour remains – you’re incorporating oxygen that helps kickstart the fermentation.
· Cover with a lid (a breathable lid was suggested. We used a lid that was not breathable) and place in a warm spot – around 70-75°F is ideal.
Day 2 (Daily feeding and discarding routine)
After the first 24 hours, you’ll begin the feeding schedule.
· Discard all but 50 grams of your starter
· Add 50 grams of fresh flour and 50 grams of water to what remains
· Stir until all combined and place in warm spot.
Day 3 (and onwards)
Repeat day 2’s feeding process at roughly the same time each day.
By day three or four, you might notice small bubbles forming – that’s the wild yeast coming to life.
Don’t worry if your starter smells funky at this point; it give off odours similar to overripe fruit or fermenting wine. This is completely normal as the bacterial balance established itself.
Starter will be ready when it doubles in size. Usually happens between 7-14 days depending on your environment.
If you see a layer of liquid forming on top (bakers call this “hooch”), that’s just alcohol from fermentation. It’s a sign your starter is hungry. Simply stir it back in before feeding.
Happy Baking!