Gluten-Free Sourdough Starter

Ingredients

• 4 oz. of buckwheat flour
• 5 oz. of warm water (85F)

Instructions

1. 1

   Day 1• Put buckwheat flour in a deep...: Day 1• Put buckwheat flour in a deep bowl and add warm water (about 85°F).• Mix thoroughly to remove lumps.• Pour the mixture into a small glass container.• Cover with a lid and leave at room temperature overnight.

2. 2

   Day 2• Stir the contents of the jar.•...: Day 2• Stir the contents of the jar.• Leave it at room temperature for another day.• If liquid appears, either drain it or mix it back in.

3. 3

   Day 3• A layer of liquid may appear...: Day 3• A layer of liquid may appear on top; there will likely be more than before.• Air bubbles should be visible inside the starter, indicating fermentation.• The smell should be slightly sour but not unpleasant.• If black mold appears, discard the starter and start over.• If the starter grows too large, use a bigger jar or discard some.• Feed the starter by mixing 2 oz. of buckwheat flour and 2 oz. of warm water, then adding it to the jar.• Stir and leave it for another day.

4. 4

   Day 4• The yeast reaction continues, and the...: Day 4• The yeast reaction continues, and the smell remains slightly sour.• Discard half of the starter.• Add 2 oz. of flour and 2 oz. of water, mix well, and leave it for another day.

5. 5

   Day 5• The sourdough should be bubbling, meaning...: Day 5• The sourdough should be bubbling, meaning it is fully active and ready for use.• Use it for baking, crepes, bread, or pancakes.• If not using immediately, either discard some or share with a friend.• Feed the starter and store it in the refrigerator.

6. 6

   Day 6 and Beyond• In the fridge, feeding...: Day 6 and Beyond• In the fridge, feeding is only needed once every 10–14 days.