Gluten-Free Sourdough Starter
This Gluten-Free Sourdough Starter recipe couldn't be easier to make! Learn how to make a natural yeast starter that can be used for any sourdough recipes you would like with this fool-proof method.
Day 3-Until Ready
On day 3, place 2 tablespoons of the sourdough starter into another clean glass jar or bowl. To this add all-purpose flour and water. Stir well with a wooden or plastic spoon. Cover loosely and let sit for 12 hours. After this, check your starter for signs of being active and ready. If it has doubled in size, has nice air pockets throughout and has a pleasant sour aroma, it is probably ready to go. Otherwise, repeat the steps for Day 3 until the starter is ready. (See post above for lots of tips, tricks, signs to look for, as well as ways to use the the starter portions you discarded).
Once your starter is ready you can use it right away in any sourdough recipes you would like or you can store it in the fridge in an airtight container until ready to use. If storing, refresh your starter before use by repeating the steps for Day 3 one time before use. (Learn more in the FAQs section in this post). Enjoy!
Please refer to the FAQs section in this post for clarification on all steps of this how-to process and to help ensure you see success!
My Gluten-Free Sourdough Bread recipe.
Serving: 0.75cup | Calories: 353kcal | Carbohydrates: 76g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 209mg | Fiber: 7g | Sugar: 2g | Calcium: 20mg | Iron: 3mg