gluten free sourdough, day one! 🍞🍋🫶

Creating a gluten free sourdough starter requires some special ingredients including brown rice flour and sugar. This combination not only enhances the flavor but also improves the fermentation process. To start, mix equal parts of brown rice flour and water in a clean jar. Stir well and let it sit in a warm place for 24 hours, covered with a cloth to allow air circulation. On the second day, you'll want to feed your starter with more flour and water, maintaining the same ratio. This process encourages the growth of wild yeast and good bacteria essential for a successful sourdough. Remember, patience is key as it can take several days for your starter to become bubbly and active. Commonly, bakers advise keeping the starter at a consistent temperature and feeding it regularly to develop its flavor profile and rising capability. Also, monitor its appearance and smell; an active starter will have a pleasant tangy aroma and will start to form bubbles as fermentation takes place. If you're following this journey, keep track of your starter’s progress and feel free to share your results! Happy baking! 🍞