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!
Fermentation Matrix
Use our free interactive calculator to find the perfect timings for your starter and bulk fermentation.
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.