3. 1. Introduction

Warmest sourdough greetings,

I’m so excited you want to make your first gluten-free sourdough starter. Let me show you how simple this can be. 

You’ll learn what utensils you need. What the characteristics of gluten-free flours are, and which one is the fastest to start. What the right temperature is and what kind of water you need to use. 

When your starter is ready. What kind of smell, flavor, and texture your starter needs to have when it’s in perfect shape.

Plus I share with you my famous SOS-step that can solve any sourtastic challenges, well almost. And why it is important to name your starter,

And how to save it for later. How much you need to leave behind in the jar before you feed them 

And how much of your starter you need to use in a recipe.

So let’s get start(er)ed.

FERMENTED NOTE: In the case of celiac disease, use labeled gluten-free ingredients and be mindful of cross-contamination with foods, and ingredients containing gluten. 

*No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.

@The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2024. All rights reserved.