The Ultimate Sourdough Starter Quick Video How to Guide!

DAY 2

SORGHUM SOURDOUGH STARTER

BROWN RICE SOURDOUGH STARTER

WHEAT SOURDOUGH STARTER

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5 from 14 votes

How to make a Sorghum Sourdough Starter – Gluten Free

In this series I hope to impart the knowledge necessary to give you all the tools you’ll ever need to make incredible sourdough intuitively! Whether your gluten-free or not! This incredibly easy to follow video series is a daily follow along that will show you how to make a gluten free sourdough starter from scratch! With this starter, you can create all sorts of incredible sourdough bakes!

Total Time14 days d

Course: Baking, Fermented Foods, Sourdough, Vegetarian

Cuisine: ANY, Canadian

Diet: Gluten Free, Vegan, Vegetarian

Keyword: Fermented Foods, How To Gluten-Free Series, how to make a sourdough starter, How to make a sourdough starter gluten free, sourdough cultures, Sourdough Recipe, Sourdough Starter Recipe

Dietary Needs: Corn Free, Dairy Free, Egg Free, Gluten Free, Gluten Free & Vegan, Gluten, Dairy, Egg & Corn Free, Gluten, Egg & Corn Free, Nut Free, Rice Free, Soy Free, Vegan

Seasonal: All Seasons

How to Guide: How to Food Guides, How to Sourdough

Yield: 0

Author: Trish

Cost: $5-20

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!)

WHICH TYPE OF SOURDOUGH CULTURE WILL YOU MAKE?

PLEASE SHARE THIS HOW TO MAKE A GLUTEN FREE STARTER!