Whole-Grain Brown Rice–Teff Sourdough Starter
This sourdough starter has become my go-to since I started developing gluten-free bread recipes. The teff adds a very nuanced earthiness that balances the sweetness of the brown rice. I use ivory teff, but you can use dark teff, which will result in a darker starter.MAKES ENOUGH STARTER FOR 1 BOULE, PLUS MORE TO KEEP GOING
Ingredients
- 70 grams superfine brown rice flour
- 10 grams ivory teff flour
- 95 grams filtered water at around 80°F (27°C)
Instructions
First Feeding
- In a medium bowl, whisk together the brown rice flour, teff flour, and water until you have a paste that has the consistency of hummus. If your paste is thicker, add a very small amount of water and whisk. Make sure to incorporate air into it. Cover the bowl with a kitchen towel and let it ferment for about 12 hours or until the sponge has a mousse-like texture when you run a spoon through it. It might not be very bubbly after the first feeding.
Feeding 2
- Measure 75 grams of the starter into a medium bowl. Discard the rest. Whisk in the same amount of brown rice flour, teff flour, and water as in the first feeding. Cover the bowl with a kitchen towel and ferment for about 12 hours or until it has a mousse-like texture. Again, depending on your flour, you might not see many bubbles after this second feeding and that is okay. Continue with the remaining feedings.
Feedings 3 through 10
- Repeat the process as stated above every 12 hours for a total of 10 feedings (5 days). By day 3, you should see bubbles and aeration after 12 hours. Right after the tenth feeding, transfer the starter to a mason jar (anything from a 12-ounce (340 ml) to a 1-quart (1 L) jar will work well) and let it ferment there for up to 12 hours or until it is bubbly. The starter is ready to be used.
Notes
Excerpted from The Art of Gluten-Free Bread by Aran Goyoaga (Artisan Books). Copyright © 2025. Photographs by Aran Goyoaga.