Comment on Gluten-Free Sourdough Starter by Mahshid.
Hello and thank you for this recipe.
My starter is now on its 6th day and I have noticed that 3 hours after this mornings feeding (in a warm place) it started to divide into two sections. Top section is active and bubbly and bottom section is like wet batter. I used white rice flour and buckwheat flour throughout the procedure.
Should I be worried?
I wish I could send a picture but I can’t do it here.
