DAY 13
SORGHUM GF SOURDOUGH STARTER
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You can also find the entire VIDEO SERIES on my YOUTUBE CHANNEL! Check it out HERE!
STARTER READINESS CHECKLIST
Follow this checklist to make sure your starter is in good shape to make your 1st leaven tomorrow! See the video below for all of the details!
Starter (S)
Discard most
Keep 30g
30g
Flour (F)
Sorghum
50g
50g
Liquid (L)
Water
60g
60g
Ratio (Total)
3 : 5 : 6
S : F : L
140g
REACTIVATE STARTER – PREP FOR BAKING!
Tonight we will feed our starters to prepare it to make a leaven on Day 14! I call this REACTIVATING OUR STARTERS! If you don’t quite want to bake yet with your starter…no problem. Just feed as we do, and tomorrow I’ll show you exactly what to do to maintain your starter in the refrigerator.
HOW MUCH SHOULD I FEED MY SOURDOUGH STARTER?
- What is the temperature of your starters environment?
- How has your starter been responding to the previous feeds & ratios?
- What is your starters appearance? Hooch present? Rise? Surface appearance? Bubbles?
SUMMARY
Starter (S)
Discard most
Keep 20g
20g
Flour (F)
Sorghum
100g
100g
Liquid (L)
Water
110-120g
110-120g
Ratio (Total)
1 : 5 : 6
S : F : L
240g
* Remember always add as much water as needed to achieve the “jiggle test”
FREE SOURDOUGH BAKING TIMELINE!
Bake on YOUR schedule, not your sourdough starters!
Wanting to bake Gluten Free Sourdough but struggling with figuring out the timeline? I’ve got a lovely cheat sheet for you that will take all of the confusion away. My Gluten Free Sourdough Baking Timeline will guide you through planning your sourdough bakes, whether you want to mix and bake the same day, the next day or even while working full time!
Click the link for instant access to your FREE gluten free sourdough timeline!
SOURDOUGH DISCARD IDEAS
You can find TONS of ideas online for what to do with your sourdough discard! I believe in having as little waste as possible, so I’ll show you my zero waste method that will allow you to have NO waste at all!
CLICK for more information about your gluten free sourdough starter discard & how you can use it to have zero waste!
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Thanks in advance for your kind reviews!
How to make a Sorghum Sourdough Starter – Gluten Free
Equipment
- 2 Glass Jars (I use Bernardin 750mL Mason Jars)
- 2 Lids for Glass Jars (I use Ball spill proof lids)
- 1 Piece of cloth
- 2 Elastic bands (or can use tape)
- 1 Kitchen Scale (I love my mini digital scale from Lee Valley)
- 1 Wooden spoon or Chopstick (or non-reactive metal spoon)
Materials
- 600-1000 g Sorghum Flour (total amount depends on how quickly your starter grows)
- Water (either filtered or rested on countertop)
- 120 mL Pineapple Juice (make sure it's pure with no additives)
- 1 Glass writing pen (optional – can use tape with regular pen)
- 1 Notebook
Instructions
DAY 1 – AM
- Mix 30g sorghum flour + 15g pineapple juice + 15g water
DAY 1 – PM
- Add 30g sorghum flour + 15g pineapple juice + 15g water
DAY 2 – AM
- Give starter a good mix. Do not feed.
DAY 2 – PM
- Mix. Discard 1/2 keep 60g. Feed 40g Flour, 20g pineapple juice, 20g water. Mix.
DAY 3 – AM
- Give starter a good mix. Do not feed.
DAY 3 – PM
- Mix. Discard most & keep 30g. Feed 50g flour, 25g pineapple juice, 25g water. Mix.
DAY 4 – AM
- Give starter a good mix. Do not feed.
DAY 4 – PM
- Mix. Discard most & keep 30g. Feed 50g flour, 50g water. Mix.
DAY 5 – DAY 14
- Mix. Discard all but 30g. Feed 50g flour, 60g water. Mix. You can now bake with the discard!
Video
Notes
- This is a video series. These written instructions are meant only to be an adjunct to the daily videos.
- See my post for ideas on what to do with the discard starting Day 5!
- Day 14 videos will walk you through making your 1st Gluten Free Loaf (including the recipe details!)
32 Responses
Thank you so much for your step-by-step guidance; it is just what I needed, and truly an answer to prayer. I purchased a GF Sourdough Cookbook but it provided only a fraction of what you offer online. I had already begun building my starter when I switched to your site, and so I missed using the pineapple juice at the start. However, with your directions, I kept going and I experienced success – thanks to you! My first loaf was beautiful and tasty. I hadn’t been able to eat bread since 2019 and now I have to keep it out of sight so as not to overindulge. I so appreciate the science lessons you provide; now I have a response when others ask me why I have to do what I do to make GF Sourdough. I know this is just the beginning and I look forward to many more success stories! With sincere appreciation, Vicki
Oh Vicki, you have just brought me to tears! This is the reason I started all of this, to genuinely help people. I am so thrilled that I could help bring the joy of baking AND eating 🤪 bread back into your life. You are so very welcome. Thank you so very much for your kind words and for taking the time to comment.
Love and hugs,
♡ Trish
I’m mixing my dough! My leaven looks so big! I’m so excited! I’ve been dying to mix!
I’m SO excited for you Shanley! Please share a picture of your beautiful loaf when your done!
Here’s a picture of Sally Day 13! I’m so excited to mix my dough.
Very happy Sally! Thanks Trish!
Oh good! I’m SO happy to hear this. I’m still working on why the photos won’t load. I hope to figure it out soon!
Here is a picture of my starter today! It’s so happy!
WOW! That’s great Shanley. Thanks so very much for sharing the picture with us. I can’t wait to hear all about your gluten free sourdough baking journey! Glad we are in this together 🙂
I’m SO sorry everyone. We are having technical difficulties with uploading photos! I’ll do my best to get this remedied ASAP!
Day 6 of my starter!!! Looks so strong! Thank you Trish!
You are most welcome Shanley! Can’t wait to see the picture! I’m so sorry you’re having difficulty posting the picture. I appreciate you trying 🙏🏻. It is SO nice to hear feedback and see everyone’s starters taking off!
Here is my pic!
I’m so sorry you’re not able to post the picture 🙁 If you email it to me, I can try & post it directly for you. Thank you so much for trying. I’m hoping to figure out what the issue is asap! Hugs 🙂
Here is the picture!
Day 6! Looking very strong! I’m very very excited about this Trish! Thank you!
Oh you are very welcome! I’m SO very pleased to hear this! Thanks so much for letting me know.
Nice clear instructions! I liked the video supplements that show you how things look at each step. Made it easy!
Love the sourdough bread!
I’m so glad it is helpful Richard and thank you for the comment! Let me know if you have any questions as you progress through the days!
My starter is very bubbly. Thanks for the awesome guide! Here’s a picture.
WOW! Tons of activity! Way to go! It almost looks like a sponge from this view! Thank you ever so much for sharing the picture with us 🙏🏻.
Gluten free! I am so excited to be able to make an option for family members and friends that can’t have gluten. Nothing like fresh baked break when visitors come over! And bread 🍞 that is gluten free!! Thanks for the recipe.
You’re most welcome Jenny! I couldn’t agree more, nothing like fresh baked artisan sourdough right?
This is amazing! Thank you for sharing!
You are most welcome Shanley! I’m so very happy you love it!
Wow! I never knew I could make this!
I know right! It’s so easy to do as well. I think you’ll enjoy it!
This is so comprehensive! Thank you so much for sharing!
Thank you so much for noticing. I am so happy you like it! I hope you enjoy making your starter.
Will you post videos every morning & evening?
I sure will! I’ll have the videos for the next day up by 12am mountain time the evening before.
Can’t wait for you to join me in making a Gluten Free Sourdough Starter!