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Starter Guide

Build a resilient gluten-free sourdough starter in five calm days

Follow our gentle home-kitchen approach—equal parts science, sensory cues, and patience.

Why gluten-free starters behave differently

Without gluten strands, structure comes from thoughtful flour blends, gentle stirring, and consistent hydration. We lean on whole-grain flours for flavor and starches for body—then let time and temperature do the heavy lifting.

Expect subtle aromas, silky textures, and a culture that thrives on attention. Feed it, taste it, listen for the quiet fizz.

Step-by-step

Five days to a lively starter

1

Gather Your Supplies

You'll need a clean jar, gluten-free flour blend, filtered water, and a kitchen scale.

  • Glass or ceramic jar (1-2 quart capacity)
  • High-quality gluten-free flour blend
  • Filtered or spring water (chlorine-free)
  • Digital kitchen scale
  • Spoon for stirring
  • Loose-fitting lid or cloth cover
2

Day 1: Create Your Starter

Mix equal parts flour and water to begin the fermentation process.

  • Measure 50g gluten-free flour
  • Measure 50g filtered water (room temperature)
  • Mix thoroughly in your jar
  • Cover loosely and let sit at room temperature (70-75°F)
3

Daily Feedings (Days 2-5)

Feed your starter daily to build up the wild yeast and bacteria.

  • Discard half the starter (or use in baking)
  • Add 50g flour and 50g water
  • Stir well and cover loosely
  • Look for bubbles and increased volume as signs of activity
4

Monitor Activity

Your starter is ready when it's consistently doubling in size within 4-6 hours.

  • Bubbles should appear within 24-48 hours
  • Starter should double in size after feeding
  • Slight sour smell indicates healthy fermentation
  • Ready for baking when consistently active
5

Maintenance

Once established, maintain your starter with regular feedings.

  • Feed daily if baking frequently
  • Store in refrigerator for less frequent use
  • Feed once weekly when refrigerated
  • Always use at room temperature before baking

Pro Tips

What we watch for

Use Quality Ingredients

The better your flour and water, the better your starter will be.

Be Patient

Gluten-free starters can take longer to become active than wheat-based starters.

Watch the Temperature

Keep your starter between 70-75°F for optimal fermentation.

Clean Equipment

Use clean tools to avoid introducing unwanted bacteria.

Troubleshooting

If something feels off

Starter not bubbling?

  • • Keep it warmer: 72-75°F is ideal
  • • Switch to filtered water
  • • Try a different whole-grain flour
  • • Give it time—up to 5 days is normal

Unpleasant odor?

  • • Tangy is good, rotten is not
  • • Clean jars between feedings
  • • Refresh with brown rice or sorghum flour
  • • Restart if mold appears

Ready for your first bake?

When the starter doubles in 4-6 hours and smells like yogurt meets green apple, she's ready.

Classic House Loaf