Sourdough Starter

For my Gluten Free Sourdough Starter, I used someone else’s recipe. This was the recipe I used. So, instead of taking this recipe as my own, I am going to suggest that you follow this recipe. I do have some suggestions, though.

Sourdough Starter Tips:

Container: Use a Mason Jar or other glass/see-through container. I ended up making this recipe twice. The first time, I used a regular white bowl. Not once did my starter look like her starter on top and all of her photos are of the starter from the top. The second time I made this starter, I used a pint-size mason jar. Again, not once did the top of my starter match her starter, BUT this time I could see from the sides how active my starter was. So use a glass or see-through container.

Brown Rice Flour: I used Anthony’s brand Brown Rice Flour. (Not an Affiliate Link).

Lemon: Read her notes on the lemon. I used it and the recipe turned out great. Now that I’m just maintaining the starter, I’m not inclined to experiment to find something different. It works.

Instructions: On the same page of this starter, she offers printable instructions. Print it off and use that for your instructions. That way, you can mark off each step as you do it, so you don’t lose track. Also, I really fucking hate adds all that shit that people put on their recipe pages. I get it. That’s how they make money. BUT it’s sloppy, annoying, and causes the page the jump around.

Storing your Starter: You can choose to store your starter in the refrigerator or on the counter in whatever jar/chosen container you’re using with the lid.

Maintaining a Starter (when you’re not making bread): In order to keep your starter going, you need to feed the starter. Again, if you are storing your starter in the fridge, then you can feed it roughly once a week (I cheat sometimes and go extra). If you are storing your starter on the counter top, then you’ll need to feed it once every day.

To feed the starter, I would take out a spoonful of the starter (this is the discard). Add in a spoonful of the brown rice flour and a spoonful of filtered water into the jar with the starter. Stir until it is combined. Cover it back up. Repeat steps each feeding.

If you find you have a lot of starter, then discard extra.

Maintaining a Starter (when you’re making bread): A starter isn’t just a one time deal. When you go to make a sourdough recipe, you need to feed the starter to get it super active prior to baking. I usually take the starter out of the fridge about 2 days before I’m going to make the bread recipe. I feed the starter right after I take it out of the fridge. If you’re not keeping your starter in the fridge, then just feed the starter the extra you need for your recipe plus extra for keeping the starter going. (see below)

To feed it, you add filtered water and brown rice flour. At this point, you’ll want to add enough brown rice flour and filtered water that you get close to having enough for your recipe. After I feed the starter, I leave it room temperature.

The next day, I feed the starter again with brown rice flour and filtered water. Make sure you have more starter than what you need for your recipe. If you need to measure it out, measure it out. I have a tendency to eyeball it. Let the start sit at room temperature for a couple hours until it gets really active. After a couple hours, measure out what you need for the recipe and make the dough. With the remaining sourdough starter, I would feed it again. Let it rest on the counter for a couple hours, then stick it back in the fridge.

Repeat this process every time you use the starter.