Day 4 of my gluten free sourdough starter!

Day 1: 1 cup of flour to one cup water. Don’t make it soupy, you’re looking for a thick batter consistency. Mix and cover with a tea towel or something breathable. Store at room temp. (I use the back corner of a countertop) Days 2-7: depending how large your container is, discard half and mix in another cup of water and flour to feed starter. (Discard, Water, mix, Flour, mix) Repeat.

There’s a lot of recipes and instructions online on how to do this, but if anyone is scared of fermenting, this is pretty fun and you can make several things with the starter to help liven up your baked goods.

Thanks to the Courtesy of :

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