METHOD
1. In a jar, stir together 50g of lukewarm water & all of the Gluten-Free Sourdough Starter Flakes. Let this soak for 2 minutes to help the flakes soften before adding flour.
2. Add 50g of White Gluten-Free Bread Flour. Using a spoon or jar spatula, mix well until there are no more dry lumps. Take note of the consistency in the video above.
3. Let the jar sit in a warm room for upto 24 hours or until you see air bubbles on the side walls of the jar. Unlike wheat (gluten flours) starters, these will not double in size but will show air bubbles similar to the ones shown in the video above or image below.
It should smell mildly sweet/sour but not acidic. Your starter is now active.
Note: If you’re unable to start baking at this point, you can pop the starter in the fridge in an air tight jar. It can be stored for up to 2 weeks before needing another feed.
5. Proceed to Part 2 of the Gluten-Free Bread Kit Guide.
IMPORTANT NOTES
FlourFor best results we recommend feeding your starter with our White Gluten-Free Bread Flour.
Room Temperature
Keeping your starter at the optimal temperature of 24 degrees Celsius will help it grow according to our instructions below. If your room temperature is below 20 degrees, this can significantly slow down activity, in which case it can take up to 48 hours before it will show any activity, so be patient. We understand sometimes it is difficult to maintain these temperatures in your own kitchens during winter/overnight, so we recommend resting your starters in the oven with just the light on & a bowl of hot water.
Continuous Fermentation
When using your active starter for baking, always leave some behind (a tablespoon is sufficient) to maintain a continuous fermentation cycle. Replace what you’ve used by feeding what’s left with equal parts flour & water.