Harriet Sourdough Starter Culture
Make your own Gluten Free Sourdough!
Harriet Sourdough Culture is a dried portion of our very successful heritage live culture, and with this starter you can get ready to bake your own brilliant gluten free sourdough bread, pizzas, crackers, waffles and rolls in a just few days. In the sachet you will find 7 grams of dried starter and detailed instructions how to simply rehydrate it, take care of it easily, and you will have your own heritage starter forever!
Organic brown rice flour
Start with mixing half a teaspoon (3 grams) of the flakes with a tablespoon of mineral water to dissolve. Add a tablespoon of brown rice flour and mix. Leave in a warm place overnight. When the first bubbles appear (it’s alive!) add 30 grams of brown rice flour and 30 grams of lukewarm mineral water, and the next day 60 grams of brown rice flour and 60 grams of mineral water. Keep feeding it like this until your starter doubles after every feed, within a few days you will be ready to bake! In between baking sessions you can refrigerate your starter which means you only have to feed it occasionally.
This starter can be used with any type of GF flour like almond flour, chickpea flour, amaranth, buckwheat etc. for all your bakes.