Whole-grain brown rice-teff sourdough starter from The Art of Gluten-Free Bread: Groundbreaking Recipes for Artisanal Breads and Pastries (page 48) by Aran Goyoaga

  • superfine brown rice flour
  • ivory teff flour

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • zachariah_cp5xhu on June 08, 2026

    Highly recommend! If you already have a brown rice starter you can easily convert it. The book mainly uses a brown rice and teff starter that is 119% hydration. So with some math I was able to create a new one. My original starter is 100% hydration. So the math goes as follows: • 30 g of your brown rice starter (contains 15 g flour + 15 g water) • Add 55 g brown rice flour, 10 g teff flour, and 80 g water Check the math: • Total flour = 15 + 55 + 10 = 80 g • Total water = 15 + 80 = 95 g • Hydration = 95 ÷ 80 = 119%

  • mmdiablotine on March 26, 2026

    I love this starter!

  • dsbingham on February 09, 2026

    I’m using all brown rice flour for now and it works very well!

  • rmardel on December 31, 2025

    Although my first batch of this failed, probably because my house was cold (60°) and my patience thin, my second batch has been a raging success. Love this starter and the things I have been making with it.

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