The Baker's Hotline

April 10, 2017 at 4:35pm

Wendy, the night before you'd like to bake, you can mix 4 ounces of Gluten-Free Flour and 4 ounces of water together with a very small pinch of yeast. Cover it loosely with plastic wrap and let it rest at room temperature. The next day, you can use this mixture (which should be slightly bubbly) in place of the starter. Happy baking! Kye@KAF
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