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Restarted the sourdough starter using 100g brown rice flour and 100g room temperature Brita’d water.  I’ve been tossing half of it and feeding it 50g each of flour and water ever day for the past three or four days, and was a little worried yesterday that it hadn’t started bubbling yet.

But today?  SUCCESS!!!  It’s bubbling, it smells like yeast, it’s AWESOME.  I can’t wait to bake sourdough with it!

WOO HOO!!! 😀


  1. karen says:

    Thanks for the info, Sharon. I’ve got my first batch of sourdough rising as I type this, hopefully it will be good!

  2. Hi Karen,
    Forgive me if I’ve written to you before. If you have trouble with your successful starter or subsequent recipes check out my blog. I have developed gluten free sourdough recipes around my own food allergies. I have combined old fashioned sourdough techniques with gluten free seed and grain flours and have come up with excellent, delicious breads, muffins and pancakes. They are also free of dairy, eggs, soy, yeast, sweeteners, gums and baking powder. Very suitable for sensitive digestions.

    I have posted the starter recipe and my first successful loaf of bread on my blog,

    I also teach gf sourdough bread baking classes in Ashland, MA, near framingham. My experience is that gf sourdough must be treated somewhat differently than wheat sourdough thus the many failures I have learned from.

    Good Luck,
    Sharon A. Kane

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