Page 66 - Summer2009

DPRXQWV VXFK DV RQH TXDUWHU RU RQH WKLUG FXS ÀRXU DQG ZDWHU HDFK IRU from the bottom of the bowl. Sometimes the
subsequent feeding. starter will become spongy like a wheat or rye
If you miss a feeding check to see whether the starter seems less potent starter, but is almost always a viable starter even
RU WRR DFLGLF ,I LW¶V OHVV SRWHQW LW PD\ VWLOO EH MXVW ¿QH IRU SDQFDNHV ,I LW¶V if it doesn’t produce this effect.
WRR DFLGLF WKH ¿QLVKHG SURGXFWV PD\ EH XQSOHDVDQWO\ VRXU ,W PD\ EH EHVW
to discard it and start over. BOOSTED BROWN RICE STARTER
, ¿QG WKH EHVW VWDUWHU FRQVLVWHQF\ LV QRW WRR VRXS\ DQG QRW WRR WKLFN 6WDUW ZLWK RQH FXS EURZQ ULFH ÀRXU DQG SXW
8VLQJ URXJKO\ HTXDO DPRXQWV RI ÀRXU DQG ZDWHU ZLWK D OLWWOH OHVV ZDWHU it in a ceramic or glass bowl. Pour in slightly less
WKDQ ÀRXU JLYHV D QLFH EDODQFH ,I WKH VWDUWHU LV YHU\ VRXS\ ULJKW EHIRUH than one cup water and whisk smooth. Add one to
FRRNLQJ \RX FDQ XVH MXVW ÀRXU DQG QR ZDWHU IRU WKH ODVW IHHGLQJ RU WZR ,I WZR WDEOHVSRRQV RI ZDWHU NH¿U GDLU\ NH¿U NH¿U
right before cooking the texture seems too thick you can always add a little whey or kombucha and whisk again. Cover with
water, a tablespoon at a time, whisking as you go until you get the right a cloth or paper towel and secure with a rubber
consistency. band. Leave it on the counter away from drafts
or extreme temperatures.
VISIBLE STAGES OF A NEW GLUTEN-FREE STARTER Feed the starter every eight to twelve hours,
These stages are approximations of the actual time. The stages may take or two to three times a day, for a total of four
a total of two to four days depending on season, climate and temperature GD\V ZLWK QHDUO\ HTXDO DPRXQWV RI ULFH ÀRXU DQG
of kitchen. water, a bit less on the water, whisking smooth
each time and covering.
DAY 1: 0L[ ÀRXU DQG ZDWHU 6RPHWLPHV VROLG VLQNV WR WKH ERWWRP OLTXLG After two days put the starter in a clean bowl
stays on top. This is okay. and continue feeding. (Change the bowl so that
the dried out starter that clings to the sides of the
DAY 2: Small bubbles come up when the starter is moved or stirred. bowl stays out of the living starter.) After about
forty-eight hours the starter should show signs of
DAY 3: “Hill stage.” The solid part forms a soft hill at the top of the water viability. If you don’t see any bubbles or “hilling”
level (this stage doesn’t always happen). \RX FDQ DGG DQRWKHU WDEOHVSRRQ RI ZDWHU NH¿U
GDLU\ NH¿U NH¿U ZKH\ RU NRPEXFKD
'$< Bubbles of different sizes come up when the starter is moved or By the third day you should see small bub-
stirred. Sometimes there is a hissing or burbling sound when they come bles, especially while stirring. By the fourth day

GLUTEN-FREE SOURDOUGH PANCAKES: BASIC RECIPE

These gluten-free pancakes are different from most people’s experience of regular pancakes. It’s important to keep
an open mind about what this particular food tastes and feels like rather than comparing it to wheat pancakes. These
pancakes are nutrient dense and very satisfying. They can be used for sweet as well as savory meals. With a little practice
one can master the subtleties of working with this gluten-free starter.
For pancakes, prior to cooking, use 1/2 cup of buckwheat or gluten-free oat flour for the last feeding. A pure rice
flour starter tends to be on the thin, soupy side add buckwheat or oat flour; this will give the pancakes some needed
density. For four pancakes:
1 cup mature brown rice flour sourdough starter (in the bubbling stage)
1 tablespoon oil, melted butter or fat
large pinch of salt
1-2 tablespoons freshly ground flax seed (grind in a coffee grinder dedicated to this purpose)
Mix oil, salt and ground flax seed into starter and let sit for at least fifteen minutes to allow the flax to thicken the
batter. The batter should be like a thick cake batter. If the batter is too thick whisk in a little water, one tablespoon at
a time, until you get the desired consistency. (The batter can also sit for up to 24 hours in the refrigerator. The finished
pancakes will be thinner and lighter.)
Grease the pan or griddle and heat to fairly hot. Spoon or ladle out the batter onto the pan. These pancakes will
take longer to cook than wheat pancakes so flip well after bubbles show up or the edges start to dry out. Cook another
one to two minutes and serve.
You can also cool the pancakes on a rack and refrigerate them in a covered container for three to five days. Just
reheat them in the toaster.
64 Wise Traditions SUMMER 2009