Gluten-free Sourdough Starter - Getting Stared!

Science, discounts, and tips below!
First, let me answer one of the most common questions I get when it comes to gluten-free baking in general, "where do you get your flour?"
I am using brown rice flour for my starter currently, and I purchase my flour from Azure Standard. They offer high-quality ingredients at an affordable price!
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Now let's dive into the science of sourdough a bit so you can better understand how you need to feed your starter for the long haul.
"Wild" yeast are what are going to get into your starter and eat the sugars (your flour) to produce gas that make your starter bubble and bread rise! These yeast multiply as long as you continue to feed your starter and thus creates a stronger and more robust ferment.
When your starter is brand new, there are not many yeast, so the flour isn't getting "spent" as quickly, which is why you may not need to feed it as much right away. The more active your starter becomes, the hungrier those yeast get!
While a typical wheat starter is often fed at a 2:1:1 ratio of starter:flour:water, feeding a gluten-free starter often performs best at a 1:1:1 ratio. The main thing is that you're feeding with a 1:1ratio of flour:water (approximately). As I stated in the video, I typically give my starter a few more grams of water than flour to maintain a thick batter consistency.
Digital Kitchen Scale: amzn.to/4hzT87N
Because gluten-free starters can get sour quite quickly, for a less "sour" bread, you can try feeding at a 1:2:2 ratio, meaning you're using half as much starter as flour and water. I wouldn't do this consistently, but it will help bring the flavor profile back down (less sour).
When to discard? You don't truly need to discard right away. You want to build your starter up to an amount that works for the bread recipes you're hoping to make. If your starter is getting quite large, by all means feel free to discard as much as you need to maintain a healthy feeding and not use a ton of flour. That discard can be used for making crackers, pizza crust, tortillas, and so much more (see other videos of mine).
The goal? That you are getting a nice bubbly starter than can double in size when you want to bake bread!
TIP: If you want to speed up the process of getting started, you can always purchase a dried sourdough starter to add to yours, just make sure it is gluten-free! I purchased one from Azure Standard and had great success!
Hi friend! I'm LaNay, a gluten-free homesteader! I love to cook and bake with my kiddos and share our favorite gluten-free recipes so you can make them too. When we aren't baking, we are aroud the farm & in the garden.
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