Ingredients
- 60 g brown rice flour (or sorghum flour, or a mix)
- 60 g cup filtered or dechlorinated water
Instructions
- Mix 60g flour with 60g water in a clean jar. Stir well until smooth.
- Scrape down the sides, cover loosely (lid or cloth), and let sit at room temperature (70–75°F / 21–24°C) for 24 hours.
- Check for bubbles (it’s okay if you don’t see any yet).
- Discard half of the mixture. Add 60g fresh flour + 60g water. Stir, cover, and rest 24 hours.
- Repeat the process daily: discard half, feed with fresh flour + water.
- By Day 3 or 4, you should notice bubbles, tangy smell, and rising activity.
- Continue daily feedings. When your starter doubles in size within 4–6 hours of feeding and smells pleasantly sour, it’s ready to bake with!
Frequently Asked Questions
Q: How long does Gluten Free Sourdough Starter stay fresh?
You can store Gluten Free Sourdough Starter in an airtight container at room temperature for up to 3 days. For longer storage, freeze it in an airtight bag for up to 3 months. Thaw at room temperature before serving.
Q: Can I use active dry yeast instead of sourdough starter for Gluten Free Sourdough Starter?
This recipe is specifically developed to utilize the natural wild yeast in a sourdough starter. While you can technically substitute commercial yeast, it requires drastically altering the hydration levels and proofing times, which changes the authentic flavor profile.
Q: Why is my dough too sticky or hard to handle?
Sticky dough is incredibly common in sourdough baking. It is usually caused by either over-hydration (adding too much water for your flour's absorption capacity) or over-fermentation. If the dough is unmanageable, try reducing the liquid by 5-10% on your next bake, or perform an extra set of stretch and folds to build gluten strength.