Rice starter (gluten-free)

The most important thing is that I urge you not to let the leaven get acidified !!!! If you suddenly smell of acetone - remove to a teaspoon and feed. Refrigerate for 2 days. Then repeat three times until the bad smell disappears.
Now I bake everything on it - bread, rolls, pancakes to keep.

Well, if you did everything right, then don't worry. everything will work out. the smell is really sour. After all, the rice sours. do you like whipping today? take a picture of the bank

Hello, I recently visited this site, everything is great, room for experimentation. I made the sourdough and sang it simply: 300g of different seeds, salt, sugar, flour, water, rice sourdough, it’s overnight. I bake it in the morning. It turned out very good: I like it to rubberize the bread, well, so that not cotton wool, but elastic spring, so that there is something to chew, about the smell and I'm not saying it was awesome! So I put the fed leaven in the refrigerator, and every day it grows in volume again, so it should be, or is it already a marriage? I stir it, but it grows back.

Hello, I recently visited this site, everything is great, room for experimentation. I made the sourdough and sang it simply: 300g of different seeds, salt, sugar, flour, water, rice sourdough, it’s overnight. I bake it in the morning. It turned out very good: I like it to rubberize the bread, well, so that not cotton wool, but elastic spring, so that there is something to chew, about the smell and I'm not saying it was awesome! So I put the fed leaven in the refrigerator, and every day it grows in volume again, so it should be, or is it already a marriage? I stir it, but it grows back.

Good day. Of course the leaven is growing. This is normal. It is advisable to divide and feed it every three days. Get comfortable

Thank you for your answer, I experimented a little without waiting, on the fifth day the leaven stopped its rapid growth and I baked bread, and fed it according to your scheme and ... everything is fine: the bread is wonderful again and the leaven grows again, and it's all thanks to you THANKS, we love this bread very much and are grateful for the recipe found on the bread maker.

Thank you for your answer, I experimented a little without waiting, on the fifth day the leaven stopped its rapid growth and I baked bread, and fed it according to your scheme and ... everything is fine: the bread is wonderful again and the leaven grows again, and it's all thanks to you THANKS, we love this bread very much and are grateful for the recipe found on the bread maker.

you're welcome. be healthy!

Tumanchik, can I have a question? I have been working with hop sourdough for a very long time. Now life is made to do gluten-free. I didn't quite understand how to use it. So I take my leaven out of the refrigerator and immediately add it to the bread. And I feed the leftovers and back to the refrigerator. I bake it somewhere every other day. Therefore, it turns out that I use a leaven that is at least 2 days old. How about rice? Does it need to be fed before use? Or can you add it right away?

Tumanchik, can I have a question? I have been working with hop sourdough for a very long time. Now life is made to do gluten-free. I didn't quite understand how to use it. So I take my leaven out of the refrigerator and immediately add it to the bread. And I feed the leftovers and back to the refrigerator. I bake it somewhere every other day. Therefore, it turns out that I use a leaven that is at least 2 days old. How about rice? Does it need to be fed before use? Or can you add it right away?

if you have already worked with leaven, you will quickly figure it out.
use it in the same way as usual - as used to. look to be active. I also add directly from the refrigerator. because I know what the dough should be.the recipe is written as easily as possible so that a beginner can handle it. if you are used to using it right away, please. if you are used to getting it out, warming it up and updating it, you can too. in the refrigerator it behaves exactly the same. if you are interested in my opinion, then I always add from the refrigerator (as I said). it is always at its peak in my refrigerator. since I also bake every two or three days. does not overstep and has time to ripen. worth a hat.
and so, took as much as necessary. the rest was diluted with water and fed. stood on the table for 30-40 minutes, depending on the temperature in the kitchen. I don’t allow to rise strongly. just warm up and get comfortable. and then into the refrigerator. there she rises. and so on ... forever!
I answered your question?

if you have already worked with leaven, you will quickly figure it out.
use it in the same way as usual - as used to. look to be active. I also add directly from the refrigerator. because I know what the dough should be. the recipe is written as easily as possible so that a beginner can handle it. if you are used to using it right away, please. if you are used to getting it out, warming it up and updating it, you can too. in the refrigerator it behaves exactly the same. if you are interested in my opinion, then I always add from the refrigerator (as I said). it is always at its peak in my refrigerator. since I also bake every two or three days. does not overstep and has time to ripen. worth a hat.
and so, took as much as necessary. the rest was diluted with water and fed. stood on the table for 30-40 minutes, depending on the temperature in the kitchen. I don’t allow to rise strongly. just warm up and get comfortable. and then into the refrigerator. there she rises. and so on ... forever!
I answered your question?

Tumanchik, thank you very much! I will try. If anything, I will ask if you don't mind. Health to you and your child!

Tumanchik, thank you very much! I will try. If anything, I will ask if you don't mind. Health to you and your child!

of course. what I can - I will help

Mist! You said that you can apply. Here I am doing. Today is day 4, but I don't see the leaven bubbling too much. Barely there is something. The smell is pleasant. Honestly, I did it by eye. I have no scales. And the temperature in the apartment is about 20 degrees. What to do? Add more recipes, or wait?

I already had a lot to say, but after the words

done by eye. I have no scales.

confused.
I don't even know now.
You seem to have worked with leavens, you know their "nature". So we must cope. If the smell is pleasant, continue. There is nothing to lose.

And the temperature in the apartment is about 20 degrees.

cool. but it's only a matter of time. overheating is always worse.

You seem to have worked with leavens, you know their "nature".

I made my starter about 6 years ago and now I use it all the time. I don't remember the process anymore. I'll try to leave it that way until tomorrow. We'll see.

Added Wednesday 15 Feb 2017 8:57 PM

Added Wednesday 15 Feb 2017 8:58 PM

How is your child? Are you still on a gluten-free diet? Is this your for life?

We'll see.

IN! What are the actual problems?

Day 5: silence in the bank.

calmly feed on and raise the animal!

How is your child? Are you still on a gluten-free diet? Is this your for life?

This is the girl Sasha - my friend. Now friends. I just helped them. The girl spent the whole summer with her mother in a remote village. Almost a farm, with a great-grandmother. Where even there is no sensible TV. She ate and drank everything exclusively from the garden and her well. By September, the girl was already eating POTATO on the sly !!! and ... attention ... great-grandmother's wheat bread. In the fall, they were forced to return home. Now they eat everything from the diet again. Mom gives her forbidden foods a little bit. There are reactions.

Are waiting for a brother

calmly feed on and raise the animal!

Hurray! The leaven turned out.The truth is not at all prescription. On the 5th day, she began to smell unpleasant for me. I just sloshed water there, added sugar and flour so that it was not thick. The next day, the bubbles went. I added more sugar and flour and it came up today.
I just kneaded something in between pancakes and buns on kefir and water. If possible, I will take a picture and post it.
Mist, and store it in the refrigerator with a lid in holes too?


Here's what I did. It came much faster than I thought while we walked on the street. The view is not very beautiful, this is my oven. But it came up well and tasty. My daughter came running with her mouth full, so I liked it. Thank you very much, Tumanchik! You are our savior.

[Yana magician]

Yana magician, I am very happy! Just very much!
Now take care of the animal. Do not allow to acidify. If acetone notes appear in the smell, update immediately.

My daughter came running with her mouth full, so I liked it

it is most important! I'm just happy to tears!

and store in the refrigerator, too, with a lid in holes?

I store it so that I don't choke.

adjust it so that it is exactly 100%, that is, equal amounts of flour and water. Then you can easily translate any recipe into your own sourdough.

Good afternoon, tell me pzh. Today, the third day, I added 35g of flour and 4g of sugar to the sourdough. Don't you need to add water? It just became very thick and should it be?

[Betty]

Betty, do exactly according to the recipe. It is immediately thick, then softens

Betty, just follow the recipe. It is immediately thick, then softens

I added a little bit of water, otherwise the spoon was standing))) I do everything according to the recipe, it just seems to me that each flour has a different moisture content, you write 1.5 tbsp. l with a slide is 35 g of flour, and if 35 g of flour is about 3 tbsp. l it turns out, I weigh everything on electronic scales. In general, today is the fourth day, the leaven has bubbled and has risen, the smell has become a little sour, or even something like yeast, is it normal or is it over-acidified? sorry for so many questions, this is just the first time I am making a leaven and I have no idea how it should smell and look. Today I added 45 g of water and 11 g of flour, I'm waiting for what will happen next ... Four years already on a gluten-free diet, I accidentally stumbled upon your recipe, I didn't bake it before, just decided to try it all the same, Yesterday I baked pancakes according to you The recipe was very good, the daughter was very happy))) Thank you!

Yesterday I baked pancakes according to your recipe, very much nothing happened. Docha was very happy))) Thank you!

oh and about this please in the recipe for the pancakes themselves. I will be very grateful!

sorry for so many questions, this is just the first time I am making a leaven and I have no idea how it should smell and look.

everything is fine. I understand you

In general, today is the fourth day, the leaven has bubbled and has risen, the smell has become a little sour, or even something like yeast, is it normal or is it over-acidified?

everything is fine. move on. if you are making a leaven for the first time, then you are not familiar with its smells. it would be nice to take a photo of her

Good afternoon, today is the fifth day, the leaven has risen, took 60 g of it for the dough, but what about the rest of it, I got confused, just put it in the refrigerator or feed and then put it away?

today is the fifth day leaven

here ... on the fifth day we still feed her. so as not to violate the percentage of flour / liquid

here ... on the fifth day we still feed her. so as not to violate the percentage of flour / liquid

I have about 210 g of sourdough left in the jar, add 100 g of flour and 100 g. water? It turns out a lot of leaven, it will come out of the jar.

[Betty]

Betty, excuse me, but either you cook according to a recipe or you have your own recipe and, accordingly, your results and risks.

Betty, I'm sorry, but either you cook with a prescription or you have your own recipe and, accordingly, your results and risks.

I do everything according to the recipe, I just never worked with sourdough and I don't know what to do with it, I took 60 g for dough and about 200 gr remained. Shouldn't it be? How much should it stay?

I do everything according to the recipe, I just never worked with sourdough and I don't know what to do with it, I took 60 g for dough and about 200 gr remained. Shouldn't it be? How much should it stay?

so stop! let's first. write in more detail please.

Day 5: silence in the bank. whisk the entire contents with an immersion blender in mashed potatoes (DO NOT Pour out!),

add 0.5 tsp. (4 gr.) sugar and 2 tbsp. l. (50 gr.) With a slide of rice flour. It turns out immediately very thick, then softens.

When softened, beat well with a fork.

it's done? after all, it is only the morning of the fifth day. Or I don't understand something?

Day 5: silence in the bank. whisk the entire contents with an immersion blender in mashed potatoes (DO NOT Pour out!),

add 0.5 tsp. (4 gr.) sugar and 2 tbsp. l. (50 gr.) With a slide of rice flour. It turns out immediately very thick, then softens.

When softened, beat well with a fork.
it's done? after all, it is only the morning of the fifth day. Or I don't understand something?

Yes, all this is done and she got up and bubbled, took from it into a dough and left about 200 grams and I don't know what to do with it next

Yes, all this is done and she got up and bubbled, took from it into a dough and left about 200 grams and I don't know what to do with it next

she is still quite young. still have to feed. can of 500 ml?

she is still quite young. still have to feed. can of 500 ml?

yes 500 ml.

yes 500 ml.

ideally, bake more pancakes. this recipe

Pancakes Gluten Free Egg Free (Tumanchik)

plus sourdough 100 grams. let stand to become yeast dough and bake pancakes.
if not at all, then at least 50 + 50. then 30 minutes on the table and in the refrigerator.
try to generate more no more than 3 days before a complete update. those. to change everything to a new one.
do I explain clearly?

do I explain clearly?

Well, now it is more or less clear, explain in more detail about pancakes according to what recipe?

what recipe?

my laptop slows down terribly. added a comment with a link. there are pancakes. add the leaven and let the dough come up. fry. you get pancakes. the recipe can be simplified by the availability of products. the main thing is to give the test, but not to peroxide. at the same time practice with the leaven

well, now it's more or less clear

and I finally understood what you are asking
this is what the internet means: no eyes, no facial expressions

and I finally understood what you are asking
this is what the internet means: no eyes, no facial expressions

Thank you very much, I will try to bake pancakes

Can you please tell me if you need to feed her before putting her in the refrigerator or after we get her out of there?) I just can't understand ...
that is, they took out the starter - let it stand - the leaven rose - took half into bread - fed the other half and put it in the refrigerator ... Or:
took out a starter - fed it - the leaven rose (after a while there it was warm) - took half of it into bread - put the rest in the refrigerator ...
Thank you

[Maria]

Maria, I will answer with pleasure. Since this question is periodically repeated. And it's clear why.
about feeding. both are correct. You need to choose a convenient one for yourself.
what is important: do not allow the leaven to oxyderate !!!!
what does it depend on: from the temperature in the kitchen, in the refrigerator - this time. from the activity of the leaven is two. on the frequency of its use.
try each of the suggested methods and find your own.
I cannot advise, so as not to harm. I will tell you how I do it. I wrote about this in recipes.
my nuances: the heat in the kitchen - a temperature of 26 and above. I bake every three to four days. active leaven - 30 minutes is enough for it to grow.
so, I took it out of the fridge. on the table is 20-30 minutes. not more. some sent to bread.part fed. let it stand for 30 minutes on the table and put it in the refrigerator.
I cook the dough with sourdough right out of the refrigerator. still wander to put. I feed the rest, 30 minutes on the table and in the refrigerator.
good luck! write if that.

good day! girls who bake such bread, you can buy from you for a test, someone from Moscow, please respond;)). Spas
for!

Good day! In your recipe for 64 grams of wet rice 56 grams. water. But in the photo, in the jar, the water seems to be much more at least twice. My water barely covers the rice (60 grams of wet rice and 60 ml of water). What's wrong? And I understand correctly, on the 5th day, half the mass, discard or bake half, feed the second 1: 1 water / rice, depending on the weight of the leaven?

Hello. I recently baked here on eternal wheat leaven, I did not bring it out myself, my sister shared. Now I want to try to remove rice, it's already the third day, I did everything according to the recipe, but the bubbles are still not visible. Wait more or add flour? Can you replace chickpea broth with an egg in a bread recipe?

Thanks for the recipe. We will definitely try.

Today is the first attempt at making sourdough. 70 grams of water barely covered 50 grams of rice. Is that how it should be? Rice will absorb all the water and swell. There will be no liquid left. Something I'm at a loss ... Tell me.
In the first photo, it seems like there is much more water than rice.

brown rice and flour from it are fermented well, even if ground in a coffee grinder. on the second day there are already small bubbles.

Good evening!
I used a sourdough recipe and baked bread. I have a mixture of rice flour, chestnut flour and a little starch. The bread turned out to be sour, but tasty. Probably stayed longer, I think so, another time I will give less time.
I also baked rye bread with this sourdough, I haven't tried it yet, it's hot))))
Thank you very much for the recipe!
I wanted to insert photos, but did not figure out how to do it here
I look, the topic is not very active, I hope because everyone recovered

I have had many attempts to take rice sourdough from scratch in 5-6 days. the mass was thrown away. after one experiment, continue feeding - on the 8th day, the leaven was obtained.

what i want to say

sourdough rice bread tastes the same as rye bread with rye sourdough, if you close your eyes, no one can tell.

the composition is as follows (approximate weight): sourdough (3-4 tablespoons), flour (2 cups of 200-gram rice, for example), water (until thick sour cream, so that it is not liquid, but also that the "crumb" does not form). everything is mixed and left for fermentation (I mix it in the morning - I bake it in the evening, it is better to ferment for no longer than 8 hours in a warm place, after 12 hours, well, almost all the mass of lactic acid bacteria is processed, and the yeast does not have enough sugar). after fermentation, add salt (a teaspoon), sugar (table so that the yeast feeds and streaks the dough in the mold), a little flour (a spoon or two, since the fermented mass becomes a little thinner), mix well and put it in the mold for about an hour to let the yeast work a little. I bake at 220-250 degrees for 15 minutes, lower to 200 degrees - another 15 minutes, and 20 minutes can be reduced to 170. (once it was not possible to reduce the heat and baked for half an hour at 250-220 degrees, then it decreased to 150 and everything worked out , apparently you need an initial temperature of 220-250 degrees)

I suppose that the fermented milk colony ferments any dough to the formation of amino acids and acidifies the mass. bread baked from it is a well-digestible product. it is better to use after the even distribution of moisture in the crust from the inside, otherwise it is too hard, just the next day the bread stops and sticks strongly to the knife, so the baked bread is wrapped in a cloth, and it is better not to put it in a plastic bag, too much water will condense on the walls bag, the surface of the bread gets wet.

the leaven is stored well both on the window and in the refrigerator (I have 7-10 degrees), at low temperatures lactic acid bacteria multiply more, in the heat there is more yeast (it is they who foamed the leavened dough to form a porous structure), I feed it every day or two, I do not throw anything away, because the portion is small, a third of a half-liter can, is enough for a new batch.

of course, such bread cannot be compared with any "loaves" obtained in the process of baking various dough foamed with yeast, which can only be used with the addition of spices, by the way, completely useless: wheat-rye rolls clog the guts, rice rolls - like baked foamed rice porridge, solid carbohydrate, add milk and in the morning a clogged nose is provided.

Respect for Tumanchik for tirelessness.

p.s. bubbles in water with rice grains in a few days - this is the air coming out of the rice, fermentation is not there yet and will not be soon.

So I put the fed leaven in the refrigerator, and every day it grows in volume again, so it should be, or is it already a marriage? I stir it, but it grows back.

Dd! I know that the discussion is already long ago, hardly anyone will answer. Unfortunately, I faced the need to bake gluten-free bread for the child. I have been trying to make this leaven for the 5th time already ... I do everything with the scales and in steps, but the last time it only increased in volume by 1.5 times on the 5th day. In this case, continue to feed until it increases more? I was just afraid to overexpose and put it in the refrigerator. After that, she stood there for 3 days, there is no unpleasant smell, it looks more like thick white yonurt with bubbles. Bubbles appear but it doesn't grow when you feed it. Something went wrong?

Hello. Basically, if you pour the starter culture into a stationary blender, beat it, and then back into a jar? There is no submersible ((. And if a simple fork or broom?