Yes, Yes I know I fed into the sourdough craze of quarantine. At the beginning of quarantine I could not find yeast anywhere so I thought “screw it why not sourdough?” Funny enough I still can’t find yeast at any store. My sourdough has been going strong for the last couple months even when I totally forget to feed it for 3 weeks (like i just did whoops). It is truly a labor of love and takes about a week to get started. The nice thing is that you can store it in your fridge once it is active and feed it once a week.
Gluten Free Sourdough Starter
Prep Time: 7 days
Servings: Makes about 1 ½ cups
1 Cup Gluten Free Flour Blend ( I used Bob’s Redmill 1:1 flour)
¾ Cup Distilled Water (or filtered)
Day 1: Mix ingredients and cover with a clean cloth. Set in a warm place.
Day 2: Discard ½ cup, add ½ cup flour and 3/8th cup distilled water.
Day 3: Repeat Step
Day 4: Repeat Step (at this point you should be able to use the discard in a recipe)
Day 5: Repeat feeding step from day 1
Day 6: Repeat feeding step from day 1
Day 7: Repeat feeding, use discard in my Gluten Free Sourdough Cinnamon Roll recipe.
Put the active sourdough starter in your fridge in a clean glass jar. Once a week take it out and feed it! If you want to use it before then just take it out, feed it, and bring it to room temperature.
If you forget to feed it for a while and it develops a colored liquid that’s ok. That is called the hooch, if it is not moldy, dump off the hooch and discard the top ¾ of the starter. Feed the bottom ¼ of the starter to start anew.