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Sourdough starter

It’s been ridiculously difficult to find information about gluten-free sourdough starters on the web.  I’m not sure why, but I was researching this for a while before diving in.

I found one recipe at Ginger Lemon Girl, which seemed easy enough that the only thing I’d lose if it didn’t work was a couple of cups of brown rice flour.  So I started it yesterday, and it had its first feeding tonight. I wanted 100% hydration by weight instead of by volume, since most of the other starters I saw did it this way, so I dutifully measured out 6 5/8 ounces of flour (the weight of a cup of brown rice flour) and 6 5/8 ounces of water each time.

How is it going so far?  It looks like wet brown rice flour.  It smells like wet brown rice flour.  The recipe says to be patient, but I am not a patient woman.  I want bubbles, dammit!

I’ll keep you posted on how it turns out…

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