How to Make Gluten-Free Sourdough Starter
The Wrote Oat
November 26, 2023
Hello and happy Saturday! Primary to baking sourdough bread and other sourdough bakes is sourdough starter and how to make it! You’ve come to the right place for concise, easy to follow instructions with corresponding pictures on how to make gluten-free sourdough starter from scratch. Necessary for this process is a kitchen scale so you can accurately measure the ingredients.
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Ingredients
Adjust Servings
| 50 grams buckwheat flour or brown rice flour | |
| 50 grams filtered water unchlorinated water. Not distilled water. |
Kitchen Equipment
| 1 wide-mouth mason jar | |
| 1 kitchen scale |
Directions
1.
Zero Out The Scale
Place the kitchen scale on the counter and place the empty wide-mouth mason jar on the scale. Turn on the scale and take note of the weight of your jar. This will be useful later. Zero out the scale with the jar on the scale.
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2.
Weigh Out the Flour
Weigh out 50 grams of buckwheat flour (or brown rice flour) into the jar.
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3.
Weigh Out/Add the Filtered Water
Pour 50 grams of filtered water into the jar with the flour. This will equal 100 grams total with the 50 grams of flour and 50 grams of water.
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4.
Mix Thoroughly
Using a small wooden spoon or the handle of a larger wooden spoon, stir to combine the flour and water until completely smooth. This allows the starter to have enough oxygen mixed into it for healthy culture development.
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5.
Scrape Down the Sides of the Jar
Scrape down the sides of the jar with a spatula to ensure the sides of the jar remain clean. With too much build up on the sides of the jar, it may grow mold so this is an important step.
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6.
Cover & Set Aside
Cover the jar loosely with the lid or with a tea towel or cheese cloth held fast with a rubber band and set aside.
Keep the jar of starter in a warm place. During cool months and cold weather, I keep my starter in a cold oven with the oven light on to create a warm space. In warm months I keep it on the counter. If I'm not going to be baking with it and it is matured enough, I keep it in the refrigerator.
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7.
Feeding Schedule
Days 1 - 14, using the kitchen scale to measure, discard (throw away) half of the starter and feed it with 25 grams buckwheat or brown rice flour and 25 grams filtered water every 12 hours.
Days 15 - 40, discard half and feed as normally, but do so every 24 hours.
Days 41 and on: store in the refrigerator and discard half & feed once a week.
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8.
Make Sure the Starter is Ready to Bake With
You'll know the starter is ready to bake with when it is bubbling and rising 4-6 hours after being fed. I measure this by keeping a rubber band at the level of the start once I have fed it and as it rises over the hours, the level of the starter goes higher than the rubber band.
This could be by day 14 or up to day 40. Allow the starter to mature before baking with it. Don't bake with it before day 14 as the starter needs to mature and develop good cultures.
Mark as complete
Notes
Make sure to keep in mind the weight of your jar so you can know the weight of your starter when you are discarding and feeding the starter.
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