Gluten-Free Sourdough Starter
When not being used, your starter will need to be maintained. To feed: allow the starter to reach room temperature. Take out 1/2 cup of starter (use in a recipe, freeze, or discard) and add 1/2 cup of flour mix combined with 1/3 cup of water. Allow the starter to reach room temperature and allow to rest until the starter has begun to foam and bubble. Cover and put back in the fridge.
Every time you use your starter, add back the same amount that you use. For example, if you use 1/2 cup for a recipe, add 1/2 cup of mixture to replace the same amount.
Using brown rice flour alone will result in a weak yeast. Teff, quinoa, and sorghum flours are very nice and add unique flavors to the final starter. Tap water contains chlorine and can kill off the wild yeast. For this reason, it is best to use filtered water.