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KOMBUCHA SOURDOUGH BREAD STARTER

Place 1 cup of any gluten-free, whole-grain flour (brown rice, millet, sorghum, quinoa, amaranth, buckwheat, teff) and 1 cup of plain kombucha into a widemouthed, 1-quart jar and whisk together. Place a clean dishtowel over the jar and secure with a rubber band. Let the jar rest on your kitchen countertop away from direct sunlight for about 24 hours. After 24 hours, add ¼ cup of gluten-free flour and ¼ cup of water and whisk together.

You will keep feeding your starter like this about twice a day, or every time you see a dark layer of liquid form at the top of the starter. This layer means that your starter is starving and needs to be fed. As your starter grows, you will need to start adding more flour and water at each feeding. By day 3 or 4 begin using ½ cup of flour and ½ cup of water. You will need to transfer your starter to a larger jar. I like to use a 2½-quart mason jar or a 1-gallon glass jar.

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Lastly

By day 5 or 6 you should have an active bubbly starter. You can use it at this point to make injera or pancakes, but wait until it is more mature for bread baking. I like to wait until mine is at least 2 to 3 weeks old before baking bread. If you don’t begin using it, you will need to increase the amount of flour and water at each feeding to 1 cup of each—your growing starter requires more food to keep it alive! If you go on vacation, or don’t plan on using your starter for a while, place it your refrigerator with a lid and feed it every 2 to 3 weeks.

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