Building a Gluten-Free Sourdough Starter
1. Boil water and pour into your jar all the way to the top to sterilize. Pour it out. Any jar will do. I usually use a 12 oz mason jar.
2. Add 1 Cup Raisins to the jar and add water. Fill water to at least 2 inches above the raisins. The raisins will soak up water and you want to have at least 1 cup of extra water in the jar. Seal the jar and let sit for 5 days or until bubbles start to form at the water line. Do not open the jar until the 5th day or until you see bubbles beginning to form. When you do finally open your jar, watch out, there may be a loud pop! That’s great news! That means you have succeeded in creating the yeast cultures needed to move on to step two of your journey.
TIP: give the jar a gentle shake each day to mix it up and avoid mold from forming. If you use a jar that isn’t sterile, the chances of mold are higher. If you see mold, toss and start over
Step 2: CREATE STARTER (5 Days)
Choose a container to house your starter. I use a Cambro plastic container, but any clear container with a lid and wide mouth top for stirring will do.
DAY 1
1 Cup Strained Wild Yeast Water
2 tsp Honey
1 Cup Measure for Measure Gluten-Free Flour
Mix ingredients well. Cover and let sit.
DAY 2
ADD:
1 1/2 tsp. Honey
1 Cup Measure for Measure Gluten-Free Flour
3/4 Cup Warm Water
Mix well, cover, let sit.
DAY 3
ADD:
2 Cups Measure for Measure Gluten-Free Flour
1 1/2 Cups Warm Water
1 tsp Honey
Mix, cover, let sit.
DAY 4
DISCARD HALF & ADD:
2 Cups Measure for Measure Gluten-Free Flour
1 1/2 Cups Warm Water
1 tsp Honey
Mix, cover, let sit.
DAY 5 and on
Repeat Day 4.
After the 5th day, your starter should be strong enough to use in a sourdough recipe. If you find this is too much starter to keep on hand, you can discard most of it and add less flour + water. The ratio of flour:water to add it 1: 3/4 for every cup of flour you add, add 3/4 cup water. Over time, you will find the right amount for your personal baking needs and get into a groove. Please reach out if you need support!
You will need to feed your starter daily in order to keep it alive. If you don’t bake everyday, you can feed your starter, refrigerate it, and feed it weekly to keep it going. Just remember to feed it before refrigerating because the cold temp slows its growth and keeps it in a bit of a hibernation mode. Once you pull it out and bring it back up to room temp, it will liven up after another feeding. This Gluten-Free starter is very similar to a traditional sourdough starter, but I have found that the starter remains nice and strong when a dash of honey is added to each feeding.
TIP: do not over-feed your starter. If you add too much flour + water to too little starter, then it can suffocate and die. So the amount of food you give it must be in harmony with the amount of starter you have. I once learned this the hard way by adding 2 cups of flour plus water to only about 1/4 cup of starter. It died and I had to restart my yeast water.
Overall, this Gluten-Free sourdough starter is a relationship of trial and error. Don’t be afraid to try some different methods and see what works best for you! These are the methods I have found work well for me in my kitchen in California’s Central Valley. Cooler climate bakers may have a different process that works better for their region.
Don’t hesitate to reach out and we can brainstorm together!
~Be Kind & Be Yourself~
