This is a step-by-step tutorial on how to make a yeastless gluten-free sourdough starter. These sums serve as a starting point for the mother dough. To keep the starter alive, you will need to keep more flour mix on hand to keep feeding it. It is ready to use when it starts to resemble a sponge, at which point it should be refrigerated to prevent it from spreading out of control all over the counter. For a distinctive flavor and texture, add a little starter to your favorite recipes that call for yeast or baking powder.
| Prep Time: | 10 mins |
| Additional Time: | 1 day |
| Total Time: | 1 day 10 mins |
| Servings: | 48 |
| Yield: | 48 servings |
Ingredients
- 4 bunches ramps leaves, rinsed and dried
- ½ cup sea salt
Instructions
- Line a baking sheet with parchment paper.
- Chop ramp leaves roughly and place them in the bowl of a food processor. Process until finely chopped, then transfer to a bowl. Add salt and mix very well.
- Spread the green, wet salt thinly on the prepared baking sheet. Allow to air dry, stirring a turning occasionally with clean hands or a spoon. Depending on the humidity it may take up to 24 hours. Once salt is completely dry, store in an airtight container.
Reviews
Easy (foolproof really). Tasty. I used this recipe when I found myself with more leaves than I could use in the dish they were intended for, so it was a handy way to utilize ‘leftovers’. I didn’t use a food processor, but instead chopped them by hand with a cleaver (cut into thin strips & then rock the blade until there’s a green paste) — less cleanup. I used kosher salt because I had it on hand, but any salt would do including (prescribed) sea salt. I only used leaves; not the bulbs so as to let the wild plants live; so I presumed two-three leaves equaled one “bunch” and it seems to be very … ‘rampy?’