GLUTEN FREE SOURDOUGH STARTER

In my eagerness to look up for a healthy natural leavening

for gluten free bakes

I come across bakingmagique.com

Gluten Free Sourdough Starter

shared by Laurie Smith

After 1 week!

Both pictures do not show much activities -
some big bubbles that easily burst when bottle is moved
and
a reasonable amount of bubbles seen at the side of the bottle.

I kept it in the fridge until my next baking day
then only I will remove it from fridge
and leave on counter for 12 hours before use

Gluten Free Sourdough Starter 

I cut down the volume in her recipe

20g buckwheat flour

20g brown rice flour

40g apple yeast water

2 Tbsp Kefir water 

1) mix all ingredients in a glass jar, cover with muslin cloth & secure with a rubber band

2) let sit on counter top

3) feed everyday with 10g buckwheat flour

                                    10g brown rice flour

                                    20g water 

4) transfer to a bigger jar if necessary, feed for 7 days

5) after 1 week store sourdough in fridge with lid on. 

Feeding a matured Gluten Free Sourdough

a) feed once a week

b) if liquid starts to form at the top of the starter, pour away the liquid & some starter

    continue feeding

c) feed whenever you have used for baking

To Use for baking

a) take out starter from fridge & leave at room temperature for 12 hours