Comment on Gluten-Free Sourdough Starter by Chantal.
First off, if you have a good starter, you won’t have to discard (unless your jar gets too full)! I never do! I always leave just enough (about 1 cup) in my glass jar until the next feeding. I feed my GF starter(s) every week or so. Once you pull it out of the fridge to use it, feed it a little water and flour (1/2 cup of each is great, 1/4 of each will work too), leave it on your counter for a few hours until it gets active and bubbly! The key is to feed it enough food (water + flour) to create enough starter for your recipe and have some leftover for the next feeding. I hope this makes sense.
Chantal Also Commented
Gluten-Free Sourdough Starter
Hi! A GF flour blend will work, but using one without xanthan gum or other gums to make a GF sourdough starter is probably best. Try a smaller portion starter with the flour you have. That way, you don’t waste any 😉 Recipe: https://www.freshisreal.com/easiest-gf-sourdough-starter/
Gluten-Free Sourdough Starter
A few things you could try is to use warm water (90-90°F) when you’re feeding your starter. When you’re in the kitchen cooking, place the starter near the warmth. Also, if you have a microwave and after you warm up foods and the inside is still warm, move your starter there to keep it cozy.
Gluten-Free Sourdough Starter
Hi Jimmy! You actually don’t need grape juice or fresh citrus juice. It will work without them. Alternatives are placing a piece of fruit in the starter (organic apple or pineapple). If you try with fruit, remove it after 24/48 hours. Also, adding a tiny bit of pure maple syrup works well too. I did not try apple cider vinegar, but it could help boost the activity if you want to try it. Consider placing two small jars side by side and experiment with a smaller portion, like in my experiment. https://youtu.be/QuHSndIBMQI It’s fun, and you’ll see what works better with your ingredients and environment.
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