Gluten-free yeast from rice flour

1st day - put 50 g of rice flour in a glass container, add 50 ml of water, mix with a clean spoon. We clean the spoon with another clean spoon, not with our hands, so as not to introduce unwanted bacteria. We do not close the container, but put a lid or foil on it and store it in a warm place (approx. 22 °C).

2nd day - if excess water has formed on the surface, we can pour it off. Add 2 tablespoons of rice flour, add 50 ml of water, mix. If the yeast dough is thin, add rice flour as needed. We clean the spoon with another clean spoon, not with our hands, so as not to introduce unwanted bacteria. We do not close the container, but put a lid or foil on it and store it in a warm place (approx. 22°C).

3rd day - we should see fine bubbles, it can even double its volume. If water has formed on the surface, we can but do not have to pour it off. Add 2-3 tablespoons of rice flour, add 50 ml of water, mix. If the yeast dough is thin, add rice flour as needed. We clean the spoon with another clean spoon, not with our hands, so as not to introduce unwanted bacteria. We do not close the container, but put a lid or foil on it and store it in a warm place (approx. 22°C).

4th day - if excess water has formed on the surface, we can but do not have to drain it. Add 2-3 tablespoons of rice flour, add 50 ml of water, mix. The yeast dough should have a thicker rather than a thin consistency. If the yeast dough is thin, add rice flour as needed. We clean the spoon with another clean spoon, not with our hands, so as not to introduce unwanted bacteria. We do not close the container, but put a lid or foil on it and store it in a warm place (approx. 22°C).

5th day - if excess water has formed on the surface, we can but do not have to drain it. Add 2-3 tablespoons of rice flour, add 50 ml of water, mix. We clean the spoon with another clean spoon, not with our hands, so as not to introduce unwanted bacteria. We do not close the container, but put a lid or foil on it and store it in a warm place (approx. 22°C).

6th day - if excess water has formed on the surface, we can but do not have to drain it. Add 2-3 tablespoons of rice flour, add 50 ml of water, mix. If the yeast dough is thin, add rice flour as needed. We clean the spoon with another clean spoon, not with our hands, so as not to introduce unwanted bacteria. We do not close the container, but put a lid or foil on it and store it in a warm place (approx. 22°C).

7th day - the yeast is ready for sourdough baking.