Buckwheat and rice sourdough starter
This is the buckwheat and rice flour sourdough starter I started last Thursday and here it is Monday and it is all bubbly and beautiful so I was able to make bread this morning out of it. This morning I should have taken a photo of it because after mixing in the flours 2 hours later my son came to tell me it had bubbled up and over and had gone all over the window sill. Sure enough..… I had a mess to clean up!
Mix in glass bowl:
1 Tblsp rice flour
1 Tblsp buckwheat flour
2 Tblsps boiled cooled water (so no unwanted bacteria is cultured). Use enough water to be able to stir easily.
Place a saucer over and leave at an open window till same time next day.
Mix it down next day with plastic spoon (not metal so I'm told)
Add same as above. And leave till next day.
3rd day I begin to feed morning and night with same ratio of flours and water. And fourth day it was ready to use (it is summer at the moment. Takes longer with cooler weather)
If bread is to be made the next day stir into sourdough starter 1 cup rice flour, 1 cup buckwheat flour and 2 cups water (or as much water as needed to stir easily) so next day there will be enough sourdough to use for batch of bread and some left over to place in fridge for next time. Same procedure for next time bread is made. Take out of fridge the night before and place in as much as needed for bread the next day.