So, today I separated the fruit out of the kefir starter and added it to my mixture of brown basmati rice flour and and water. I covered it with a paper towel anchored with an elastic band and left it on the counter, feeding it again at around 9pm (8-12 hours, 2-3X a day for 4 days). I have to say, the kitchen smells marvellous! You know how basmati rice smells, right? Well, this is that particular pleasant fragrance, but more pervasive in a sort of mellower way-- (yeah, I know, doesn't make any sense). I will likely make pancakes out of this first go since pancakes are a good way to learn about the texture and other things, according to Sharon A. Kane who wrote The Art of Gluten Free Sourdough Baking (now in hard copy, available at her site). It is nice to know that I am actually making the pancake batter right now-- that there are no complicated steps, just feeding the stuff everyday with rice flour and water. After the starter is established it is a much quicker process.
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