This incredibly easy to follow video series will show you how to maintain & care for a gluten free sourdough starter. With this starter, you can create all sorts of incredible bakes that are vegan (no eggs, no dairy), allergen-friendly, refined sugar-free, oat-free, gum-free, soy-free, and nut-free! Please follow along with me as I share with you my intuitive approach to building & maintaining a sourdough starter, whether it's gluten free or not!
Discard all but 10g. Feed 50g flour, 50g water. Mix well.
Let starter rest on countertop for 1 hour, then refrigerate until it reaches peak activity (it usually takes about 7-10 days for starter to reach peak activity while in the refrigerator). Once starter reaches peak activity, remove from the fridge & replenish as above again. Then you can place your replenished starter (what I call the "mother starter") back into the fridge.
REACTIVATE A SOURDOUGH STARTER
Discard all but 20g. Feed 100g water, 100g flour. Feed Ratio 1:5:5. Once starter peaks, mix leaven (aka preferment or active starter).
Yields 220g active starter. Then replenish 10-20g as above and refrigerate. This leaves 200g of active starter to create a leaven (aka preferment).