*  Exported from  MasterCook  *

                         GF STARTER FOR SOURDOUGH

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads                           Sourdough

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        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. Adapted
  from More from the Gluten-Free Gourmet by Bette Hagman
  1993 ISBN 0-8050-2324-0 Shared but not tested by
  Elizabeth Rodier Feb 94
 


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