How to start GLUTEN-FREE YEAST

Day 1 - put 50 g of rice flour in a glass bowl. Add 50 ml of warm water to make a thicker dough. Cover the bowl with foil and let it sit at room temperature until the next day. If water remains on the surface the next day - pour it off, or add 1-2 tablespoons of rice flour.

2nd day - mix. The smell should be slightly sour. Add 2 tablespoons of rice flour and warm water according to the consistency of the dough. Mix well and let it sit at room temperature until the next day. If water forms again - pour it out or thicken it with rice flour. We feed the yeast by adding flour.

Day 3 - fine bubbles begin to form in the yeast. Mix the yeast, add 2 tablespoons of rice flour and enough warm water to make the mixture medium thick. Leave at room temperature until the next day or in the evening, add 1 tablespoon of flour.

Day 4 - the yeast should be ready. It has bubbles, it smells sour, it has the right bacteria. On observation, we find that the yeast is growing, which means that the bacteria are processing the flour and creating carbon dioxide.

If it seems to you that the leaven is not yet ready, you can continue the mentioned procedure for another 3 days. It should show bubbling action and slight growth. Do not compare it with classic gluten yeast ! It has a different consistency, smell and taste.

When starting the sourdough, let's keep it at room temperature, ideally in a closed space - we can also in a closed oven. If we would like to help the yeast, we can occasionally heat the oven to 40°C.

Place the yeast in the refrigerator in a separate sealable glass. Store 2-3 tablespoons of yeast in this glass. If we are going to bake, we take the yeast out of the refrigerator and take as much as indicated in the recipe. Put it in a bowl with flour and water and prepare the starter. Next, we proceed according to the recipe. To the yeast that we took from the refrigerator, we add what we took from it. Mix 1 tablespoon of flour and 1 tablespoon of water. Mix with a clean spoon! and leave the yeast with a loose lid to ferment at room temperature for 9-12 hours. After the time has passed, close the lid completely and put the yeast back in the refrigerator.

If we do not have time to use the yeast within 7 days, we take it out of the refrigerator and feed it with 1 tbsp of flour and 1 tbsp of water. Stir again with a clean spoon and let it ferment on the kitchen counter for 9-12 hours with the lid loosely placed. After 9-12 hours, close the lid and put it in the refrigerator for another 7 days. If we take 2 tablespoons of yeast, add 2 tablespoons of flour and 2 tablespoons of water!!

GLUTEN-FREE YEAST FROM BREAD MIX WHITE LIANA

1st day - add 2 tablespoons of Bread mix white and 4-6 tablespoons of lukewarm water to a clean jar. Mix to a medium-thick slurry (similar to pancake batter). Cover with foil so that there is an air supply to the sourdough - do not seal. Let it ferment at room temperature on the kitchen counter until the next day.

2nd day - bubbles form in the yeast and it starts to smell sour. From this day on, we can feed the yeast in the morning and in the evening. Add 1 tablespoon of Bread mix white and 2-3 tablespoons of lukewarm water (depending on thickness). Mix well and lightly cover with foil. Let the yeast work.

3. - 7. day - we repeat the feeding procedure every day 1 to 2 times a day using the same procedure as on the 2nd day.

Day 7 - the yeast should be ready. We can tell by the fact that it has grown, it has fine bubbles inside and it smells sour.

Important info:

• let the yeast work at a room temperature of 25 - 30°C,
• leave the yeast to air - do not seal it. Therefore, we are careful that insects do not spoil the fermentation with unnecessary bacteria. We can cover the yeast with a mesh blanket for food,
• we only use clean objects so that bacteria that damage the yeast do not get into the yeast,
• mix thoroughly after each addition of yeast,
• if we are not working with yeast, we put it in the refrigerator and take it out the 1st day before preparing the leaven,
• yeast should not change color to yellow or brown and should not smell unpleasant. If this has happened, the yeast is spoiled by harmful bacteria and it is necessary to start a new one