Growing starter in the refrigerator is said to minimize the sour taste of sourdough. It also enables us to reduce the feedings from 3 times a day to twice. I find my starters ferment very quickly these days making me wonder if I have enormous invisible colonies of yeast and bacteria in my kitchen. I also ferment water kefir, milk kefir, and kombucha so I assume there is quite a bit of activity going on.

A friend of mine, Peggy, likes to tinker in the kitchen. She experiments with many recipes and techniques and documents them in great detail. She tried growing a starter in the refrigerator, something I haven’t had time to see all the way through.

Here are her notes:

“I decided to go with a simple loaf of bread using quinoa and sorghum flours.

I had a small amount of rice-sorghum-teff starter left over from making multigrain bread and fed it for four days with alternating and equal amounts of quinoa flour and sorghum flour. I chose to use these because they were what I had on hand. I also was going for a lighter colored bread.

I gave it a little boost with 1 tablespoon of water kefir to perk it up on the second day.

After 24 hours of feedings I put it in the fridge because it was very bubbly and soupy! I didn’t want a strong sourdough flavor this time as I just baked two batches that were strongly fermented.

I continued to feed it 3 times a day continuing to keep it in the fridge.

36 hours later, I removed it from the fridge because it looked flat and dead But four hours later, when I next looked at it, it was furiously bubbling away!!! I had been deceived by the chilled mixture. I fed it and returned it to the fridge.

8 hours later when I took it out to feed it, it was actively bubbling even though it was so cold. I think it liked the fact that I had taken it out that first time for a few hours.”

She said that the finished bread had just enough sour taste to let you know you were eating sourdough. Not overpowering at all!

After nearly 4 years of gluten free sourdough experimentation and observation I can now intuitively work with the never ending variations that emerge during the sourdough process. Much like people, every gluten free sourdough starter is unique. They respond to temperature, humidity, air flow, and miniscule differences in measurements.

Lately, I’ve become so adept at this kind of baking that I can “correct’ the starter or bread dough as I move through the tasks rather than dutifully following the recipe and ending up with a brick.

I can tell by the smell of the starter if it’s fermenting too quickly and needs to be fed more often. I can tell by the density if more flour blending is necessary. In a heat wave I can correct before over-fermentation sets in. The way the pizza dough comes together tells me if I need more arrowroot flour to attain that stretchy doughy quality. The quality of sponginess of the nearly finished bread batter tells me if it needs more ground flax seed.

My hope is that people who bake my bread will get a feel for working with a gluten free starter and the resulting dough so that they can correct as they go. My other hope is that they will be brave enough to try variations so that they can turn my bread recipes into their favorite breads. I love when people tell me they experimented with dried cherries instead of raisins and sage rather than coriander or used mini loaf pans instead of muffin tins.

My new motto is “Go forth and bravely bake!”

www.food-medicine.com

http://glutenfreesourdough.blogspot.com

I see a lot of sourdough starter recipes that call for commercial or dried yeast. For those of us who chose not to use yeast it is possible to create a starter without it. Before the invention of commercial yeast all sourdough starters and breads relied on the natural yeast in the air for leavening. I’ve made many successful wheat and rye starters with just flour and water. They fermented easily and made wonderful breads. After I learned I was gluten (and dairy) intolerant I tried to make gluten free starters using the same technique I had grown accustomed to for the wheat and rye breads: a 7 day sourdough starter. With gluten free flours 7 days did not work well. The starter turned a moldy shade of bluish green. I experimented, searched the webs and learned that gluten free sourdough needs to be fed 2-3 times a day unlike wheat/rye starter which can be fed as little as once a day.

I was able to create a brown rice starter in about 4-5 days using only brown rice flour and water but it smelled almost spoiled and the bread was unpleasantly sour. (one wonders why I would go forward and bake something that smelled almost spoiled, but I was determined to follow through so I could learn all the ins and outs of this) Someone suggested that I try a small amount of Water Kefir, a non-dairy fermented drink, to give the starter a boost. This made all the difference for me because it cut the fermenting time down to 3-4 days and never moldered. I have come to greatly depend on this success-every-time starter.

Fermented drinks are an important part of my diet. They have helped me repopulate my digestive system with probiotics and enzymes enabling me to fully recover from health challenges. Water Kefir culture is a colony of bacteria and yeast that, when fed sugar, creates lactobacillus into the liquid which then becomes available to us in the form of a drink. It can also be used to soak grains and beans before cooking. It then boosts the predigestion process that happens when grains and beans are soaked. It does the same for the flour in the starter making the finished bread more digestible. It also speeds the fermentation process.

Kombucha Tea is another fermented drink I make at home, that can be used to boost a starter, although I find the fermentation time to be slower than with the water kefir. For people able to eat dairy products, Milk Kefir or active Yoghurt could be used to boost a gluten free starter. Just add 2 tablespoons of any of these fermented products to your starter when first mixing it up. I save a bit of this starter to start the next batch and store it in the refrigerator. If I haven’t used it after 2 weeks I take it out, let it come to room temperature, feed it with rice flour and water, let it sit (and ferment) for 4 hours and store it back in the fridge. Creating a new starter with this bit of previously fermented starter cuts the fermentation time from 4 days to about 2 days!

I make a quart of water kefir at a time and use it to soak grains and beans before cooking. I also drink it in small amounts as a digestive aid before meals. It becomes effervescent and is very refreshing. I bought my first batch of water kefir culture for under $30 including shipping. With care these can last indefinitely and as they add probiotics into my diet I save money as I no longer need to buy bottles of probiotics.

Here are very succinct directions for making Water Kefir:

Nearly fill a wide mouth quart jar with water.

Add 2 tablespoons sugar, stirring to dissolve, 20 raisins and a slice of lemon or lime.

Add the contents of your bottle of water kefir grains into the quart jar.

Cover with a paper towel or cloth and secure with a rubber band. 

When raisins float to the top, scoop them and the lemon slice out and discard.

Ferment the water kefir for 6 more hours on the counter with the paper towel.

Then store in fridge and use as needed.

When you have used the liquid down to about an inch in the jar start a new batch in a new jar and pour the water kefir grains plus the liquid their in right into the new jar, cover and ferment.

You can order water kefir culture (as well as kombucha and kefir culture)  at www.anahatabalance.com and type in “new_customer_10” for a 10% discount. I’ve been very happy with this company’s products. They send the water kefir grains in a little bottle with liquid which you use in entirety when you make your first batch.

I created these breads and bread recipes to cope with my own multiple food allergies and sensitivities. After mastering and enjoying old fashioned sourdough rye bread I learned I was gluten intolerant and could no longer eat rye. I learned I was also allergic to eggs and dairy products.

Wanting to continue eating bread, I looked at the ingredients in retail gluten free breads and found there was at least one ingredient I needed to avoid in each one. If I was going to be able to eat bread I needed to be able to control the ingredients.
I began experimenting with the sourdough techniques I had mastered for the rye bread.

Sourdough baking is a time tested bread baking technique that was used exclusively until the discovery of modern commercial yeast. It utilizes the natural yeasts and bacteria present on the grain and in the air to leaven bread. Sourdough bread becomes highly digestible because the flours are "soaked" in the starter and in the long rise period. Some people may remember their grandparents soaking oatmeal the night before cooking it for breakfast. Soaking neutralizes natural enzyme inhibitors in the grain, begins breaking down the tough cellulose fibers, fosters the formation of probiotics and enzymes and releases vitamins. All this makes for a more nutritious finished product that is easy on the digestion with many nutrients available for assimilation. Sourdough breads have a robust taste, long shelf life and freeze well.

For those of us who are gluten intolerant and have other food allergies these sourdough bread recipes can be a welcome addition to our diets.
The recipes in my gluten free recipe package are free of gluten, dairy, eggs, corn, soy, yeast, sugar, baking powder/soda, and xanthan and guar gums.
It can be purchased at: www.food-medicine.com

Free starter recipes on my personal blog: glutenfreesourdough.blogspot.com