I used to make a fabulous sourdough starter with potato water! However, I am off potatoes at the moment and needed to find an alternative. I knew my friend Andrea from It Takes Time created a rather popular recipe and I decided to play around with it.
Affiliate links forthcoming…
Andrea’s base flour choices are probably more recognizable than mine but I have such a love affair with Tigernut flour that I decided to give it a whirl!
The results were fantastic! This starter was full of bubbly, fermented goodness. It was easy to make, easy to feed, and grew like a weed.
If you are looking for a gluten free, grain free sourdough starter, give this one a try. I think you will like it a lot!
Stay tuned…my sourdough recipe is coming in one week!
- 1. In a large jar (quart size or larger), combine the tigernut flour with the kombucha and water.
- 2. Stir well.
- 3. Cover with tight fitting lid place away from sunlight. A pantry or kitchen cabinet works well.
- 4. Every day, repeat with the above quantities of flour, kombucha, and water until you reach your desired volume.
- • The starter should get bubbly and maybe even slightly foamy. The starter will smell sour. It is normal for the flour to sink to the bottom of the jar and separate a bit from the liquids.
- • When you use your starter, be sure to save at least ¼ cup to help feed the replacement ingredients with.
- • If your starter looks off or smells odd, discard and begin again. Trust your gut!