Gluten-Free Sourdough Starters, Part 2 of 2 

Welcome to part 2 of Making a gluten free sourdough starter.
Here’s where to continue after you Day 1:
🩷On Day 2, weigh the starter. Add an equal amount of flour and a bit more water.
EX: Starter: 50 grams, then add 50 grams flour, 55-60 grams water.
🩷Stir well, and scape the sides.
🩷Cover loosely and set on room temperature counter.
🩷Use a rubberband to indicate height, so you can see if the starter is rising yet (it won’t likely for a few more days)
🩷Day 3: repeat above.
🩷Day 4: (or whenever the starter gets about about 100ish grams, discard starter to reach 100ish grams. Then add an equal amount of flour and a bit more water.
EX: Starter 110 grams, then add 110 grams flour, 125 grams water.
Stir well, and then scrape the sides.
Cover loosely and set on a room temperature counter.
Use a rubberband to indicate height, so you can see if the starter is rising yet
🩷Day 5-7 or so: Repeat above.
Eventually you will have a starter that is bubbling, smells like sourdough, and rises after each feeding.
Important things to note:
🥖Your GF sourdough starter won’t rise as vigorously as a typical starter. That is okay. 🙂
🥖If when you go to feed the starter there is liquid on top, that is okay! Pour off the liquid and feed a little more-the liquid means it is hungry. So feed at a 1 starter to 1.5 flour, etc. rate.
🥖If you see mold at any time, discard it and start over. I know this is sad, but you won’t want to get sick.
🥖You will know when it is ready to use when it is bubbly, makes bit of noise, looks sort of like a sponge, and smells like a sweet/sour sourdough smell.