As someone who is gluten intolerant, I am excited to learn how to make my own gluten-free sourdough starter, as so many of my girlfriends are doing so. My question is, the discard that you have during the first two weeks… Do you just chuck that? can you do anything with that? This is new to me so I'm excited to learn!
The discard is 50% flour and 50% water, so you can use it in any recipe for example, look at my GF pizza episode and recipe, toy can add the discard and then subtract that amount flour and water from the recipe ☺️☺️
I have a video for you that will answer this question for you :) here's the link ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE--69yKF2P3zw.htmlsi=fhOOCdN8UyV4BGIk
