7 Day Gluten Free Sourdough Starter Recipe & Method

This is the *brown rice flour* and *spring water* that I use.

Day 1:

1. Morning (Start):

   • Mix 100 grams of brown rice flour with 100 grams of room-temperature spring water in a clean glass or plastic container.

   • Stir well to ensure there are no dry pockets of flour.

   • Cover the container loosely with a lid/cloth/towel/kitchen towelling (I used kitchen towelling with an elastic band around a glass jar).

Day 2:

1. Morning:

   • Discard any fluid (hooch) on top of the mixture and the top layer of the mixture that has been against the hooch

   • Add 100 grams of brown rice flour and 100 grams of room-temperature spring water to the remaining mixture.

   • Mix well and cover loosely.

Day 3-7:

1. Morning:

   • If you see bubbles and can smell a slightly sour/tangy aroma then your starter is healthy and progressing.

   • If there's no activity, be patient and continue the feeding process.

   • Discard any fluid (hooch) on top of the mixture and the top layer of the mixture that has been against the hooch, and feed with 100 grams of brown rice flour and 100 grams of room-temperature spring water.

   • Mix well and cover loosely.

Day 8 and Beyond:

1. Morning:

   • Your starter should now be active, bubbly, and have a pleasant, tangy aroma.

   • Once it's active, you can transition to using it in your sourdough recipes. If you are planning on keeping this starter long term (an older starter is always a better starter for sourdough recipes) be sure to maintain it with daily feedings if you have any of the starter left for future recipes.

Maintaining Your Starter:

• Continue to feed your starter daily.

• Store the starter in the refrigerator if you don't plan to use it daily. Feed it at least once a week to keep it active and healthy.

Remember, creating a sourdough starter can vary based on factors like temperature, humidity, and the specific flour you use. It's important to observe the signs of a healthy starter, including bubbles, rise, and a pleasant sour smell, to gauge its progress.

Checklist for your starter making days:

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