Brown Rice Sourdough Starter

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$12.99

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Brown Rice Sourdough Starter

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Our Brown Rice Sourdough Starter is shipped in a dehydrated shelf-stable format and can be ready to create baked goods in 3 to 5 days.

Detailed instructions will be included with your order, and can be viewed here

Click here to view a recipe for gluten-free sourdough bread. See below for more gluten-free sourdough recipes.

**Please Note: This starter culture is produced in a facility that also produces wheat and dairy products.**

Click here to compare our sourdough starters.


Gluten-Free Sourdough Recipes:

Questions on Brown Rice Sourdough Starter

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  • From Amy at 4/3/14 11:08 PM
    • Would a person need to use egg in the sourdough bread recipe? When baking to meet all the needs of my family can be tricky - we are gluten free, dairy free, nut free, soy free and egg free.
    • While most of the recipes currently in the gluten free sourdough section of our website (http://www.culturesforhealth.com/sourdough) use eggs, it is possible to make great sourdough without eggs, dairy and nuts. We highly recommend The Art Of Gluten Free Sourdough Baking (http://www.culturesforhealth.com/the-art-of-gluten-free-sourdough-baking.html) which contains instructions for egg, gum, and dairy free sourdough.
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  • From Sirpa Kaajakari at 2/13/14 8:38 PM
    • Hello! What is the benefit of using a starter like this versus making your own starter - except the obvious of course that it is faster?
      Thanks!
    • It is much faster, of course!
      Using a starter like this is also more of a "sure thing." Catching a wild yeast starter can take a few failures before getting a blend of yeast and bacteria that make a great loaf of bread. And while you can start sourdough with kefir, not everyone wants to maintain kefir in addition to the sourdough. Our Brown Rice Starter is one we have perpetuated for the best success and easiest use in your home kitchen.
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  • From kristy at 1/11/14 7:06 AM
    • How often does this starter need to be fed?
    • During activation, the starter is fed more frequently, every 4-8 hours. Once the starter is active, it can be stored in the refrigerator and fed weekly until preparing to bake. Detailed instructions are included with the starter culture.
    • Do you find this question helpful?  Yes   No
  • From Dara at 12/22/13 4:22 PM
    • Is the GF starter made on the exact same equipment as gluten containing products?
    • Each of our starter cultures, including the Brown Rice Sourdough Starter, is cultured on dedicated equipment, and even prepared at different times, to avoid cross-contamination.
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  • From Jessie at 12/7/13 3:37 PM
  • From Ape at 10/1/13 5:28 PM
  • From Sherri at 9/11/12 9:55 PM
    • I have been hesitant to start a GF sourdough starter because I don't have a GF mill to grind the flour. How important is freshly ground flour going to be in using in this starter?
    • It's not necessary to use freshly-ground flour with this starter. In fact, for feeding a sourdough starter, freshly ground flour is not recommended. For feeding the starter, an aged flour is best. You can use brown rice flour from any source, including freshly milled flour, as the ingredient in your recipe.
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  • From Greg at 7/19/12 5:18 PM
    • I recently purchased some of your San Francisco sourdough starter with the intent of getting that culture to aerobically invade a gluten free flour and water mix. Do you think this would work? Is this brown rice sourdough starter as sour as your SF sourdough starter?
    • We recommend feeding your San Francicso starter with white flour. Once the starter is going strong and active, you can attempt to use a portion with a different type of flour. Always keep some of the original as a backup.

      Though the San Francisco will be a bit more sour than the Brown Rice Sourdough Starter, there are things you can do to any sourdough starter to make it more sour. For more information:

      http://www.culturesforhealth.com/how-to-make-truly-sour-sourdough-bread
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  • From Kate at 5/7/12 7:46 PM
    • Does the starter have to be fed only with brown rice flour? Could other flours, like white rice flour be used?
    • You could use a white rice flour. The best bet when changing flour is to make sure you keep some of your original starter as a back up. Just feed some and set it aside in the fridge as a back up and begin to change your other starter over. You will find instructions here: http://www.culturesforhealth.com/how-switch-sourdough-new-type-flour/
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  • From Kimberley at 3/8/12 7:25 PM
    • Once the starter arrives, how soon do I have to use it for the first time? Also, can you summarize for me what I have to do to keep the starter going so that I have an idea of what I am getting into if I want to make my own homemade sourdough bread versus buying it at my local gluten free store?
    • The starter can be stored safely in the refrigerator or freezer for a year. Basically, you use brown rice flour and water to activate the starter by feeding it a few times a day. Once it is active, you can keep it on the counter and keep feeding it daily, or put it in the refrigerator and feeding it twice a week, then taking it out and feeding it to wake it up before you bake.
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Customer Reviews

Great bread, but too time consuming. Review by Erica
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Lovely product...If you want another pet! I had to feed the starter every 4 hours for 3 days. Then have the combined flours/ingredients rise for 4 hours. That is a lot of time. Plus, when it is stored in the fridge before using it again, it has to be "awakened" which also takes several feedings of flour, over a couple days.

The resulting bread was pretty good, but I used up the starter and decided to call it a "fun experiment".

The nice thing about any products you get here at Cultures For Health is the awesome customer service! The live chat feature is SO appreciated! (Posted on March 14, 2014)
Great product Review by nana
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My brown rice culture for sour dough is working very well. I am pleased with the taste, as well as how quickly the culture was ready to use. (Posted on February 23, 2014)
very pleased with results Review by mg
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Very pleased with results. Would order this again and will recommend it to others. (Posted on February 21, 2014)
A lot of work to keep alive Review by Heidi
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I was really excited to get going with sourdough gluten free bread, but did not realize that with gluten free starter it needs to be fed every 4-8 hours, and even in the refridgerator it needs to be fed every couple of days. I was not prepared to have it be this much work! I was looking forward to saving money with starter, but have actually lost about $40 in the process because of having to buy the starter, pay for shipping, and then buy all the flours, only to find that the bread was not very good.

Response from CFH: Please contact customer support for troubleshooting advice before discarding product. Many cultures can be saved with minor adjustments. (Posted on February 15, 2014)
Very good Review by Sue
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I do not know much about sourdough starters, I tried to make my own but it didn't work, this did. I have had it going for a few weeks now. We have made pancakes, waffles, crepes with the extra sourdough and 2 batches of bread with the starter. The bread was pretty flat because it was gluten free, it tasted good though. I used superfine brown rice flour to feed it, then ran out and have used other flours, it is still doing well. (Posted on December 10, 2013)
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