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Sourdough starter, take 2

The first sourdough starter just wasn’t smelling any better at all, so I’ve restarted it, this time using less volume.  I’ll keep it smaller than the recipe I found recommended, as I think it was getting a little out of hand (and also expensive, since brown rice flour isn’t cheap!).

I, well, started the starter with 100g each of brown rice flour and room-temperature, previously Brita’d water.

We’ll see how it goes.

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