This tart, tasty and easy-to-make sourdough starter is designed to be a commercial yeast replacement for most savory applications. It requires only occasional feeding, if refrigerated, and adds a pretty lavender color to breads, rolls, buns, pancakes
To make coarse black rice flour, place 1/4 cup of black forbidden rice or black sweet rice into a spice or coffee grinder. Run grinder for 30 seconds, shake vigorously, then run another 30 seconds. Empty grinder and repeat until the needed amount of coarse flour is made.
1) Place 1/2 tablespoon teff flour, 1/2 Tablespoon coarse black rice flour (see below) and 2 teaspoons water in a small plastic bowl with a lid. Stir well and loosely attach the lid. Set in a warm dry place.
2) 24 hours later, add 1 Tablespoon teff flour, 1 Tablespoon coarse black rice flour and 1 1'2 Tablespoons water to the mixture, stir and replace the lid.
3) 24 hours later, add 2 Tablespoons teff flour, 2 Tablespoons coarse black rice flour, and 3 Tablespoons water, stir and replace the lid.
4) 12 hours later, (Notice the shortened time) add 4 Tablespoons teff flour, 4 Tablespoons coarse black rice flour, and 6 Tablespoons water, stir and replace the lid.
5) 12 hours later, add 8 Tablespoons teff flour, 8 Tablespoons coarse black rice flour, and 12 Tablespoons water, stir and replace the lid.
6) 12 hours into Day 5 the starter should be ready. It may have formed a dome and then collapsed, or it may still be domed (both are good signs). Add 15 Tablespoons teff flour and 15 Tablespoons coarse black rice flour (NO water) and stir, using a power mixer or stand mixer, until the results resemble damp sand. Cover and store in the refrigerator.
7) To feed: Place 2 Tablespoons of refrigerated starter into a medium bowl. Add 2 Tablespoons teff flour, 2 Tablespoons coarse black rice flour and 3 tablespoons water. Stir thoroughly, loosely cover the bowl and allow to stand - at room temperature - until the mixture swells, or begins to bubble, or both, and smells beer-like and sour (6 - 14 hours). Add 2 more Tablespoons teff flour and 2 more Tablespoons coarse black rice flour, stir with a power mixer until mixture resembles coarse sand, then cover tightly and refrigerate. Discard any un-fed starter