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Sourdough Starter

Are you looking for an alternative to homemade gluten-containing foods? Make a sourdough starter to use in place of dough. There are so many uses


  • 1 cup (113g) (Usually use King Arthurs gluten-free 1:1 flour)

  • 1/2 cup (113g) water, cool

Day 1-Start: 

  • 1 cup, level topped  (113g) King Arthur's 1:1 gluten-free flour (or another 1:1 gluten-free flour)

  • 1/2 cup (113g) water, lukewarm water 

Combine the ingredients and place them into a glass jar you like, with room for growth. 

Day 2-

There may not be much activity for the first 24 hours, or you may see some bubbling or a little growth. Regardless of what happens, discard half of what is in the jar and add a topped-off 1 cup (113g) of gluten-free flour (1:1), or unbleached all-purpose flour and 1/2 cup (113g) of lukewarm water. Cover for 24 hours and let it rest at room temperature. 

Day 3-

By day three there will likely be some activity-you will potentially see a bubbling, fruity, or yeasty smell. At this time it is the time to start to feed your dough daily. Stir down your dough, discard half (approximately 1 cup or 113g), and discard. Add  1 cup of 1:1 flour (113g), and half a cup of lukewarm water. Wait at least 12 hours before feeding again. 

Day 4-

Repeat step day three. 

Day 5-

Repeat day three

​Your start should have at least doubled by this time. There should be lots of bubbles and a yeasty smell (may even smell tangy/alcohol. There may be some "houch" which just needs to be stirred in). If your starter hasn't risen much and isn't showing lots of bubbles, repeat discarding and feeding every 12 hours on day 6, and day 7, if necessary — as long as it takes to create a vigorous (risen, bubbly) starter. 


​Once the starter is ready, give it one last feeding. Discard all but 113 grams (a generous 1/2 cup). Feed as usual. Let the starter rest at room temperature for 6 to 8 hours; it should be active, with bubbles breaking the surface. You can use your discard in recipes that you can find all over the place. Take what you need to back with, usually not more than 227 grams (about 1 cup). If your recipe calls for more than 1 cup of starter, give it a couple of feedings without discarding, it until you've made enough for your recipe plus 113 grams to keep and feed again.

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