4. 1. Day 1 (RT)

In a clean jar, mix 10 g of water, and 15 g of millet flour. Mix with the handle, and make sure it’s thick. If needed, adjust the flour/water ratio. Clean the sides of the jar. Then cover and leave at room temperature.

FERMENTED TIP #1: The amounts given are just approximates. Keep an eye on the structure. Start with a small amount of flour. Gluten-free flour tends to be on the more expensive side compared to gluten flour. Thus we use small amounts at the beginning. And we almost don’t discard during the making of a gf starter. Only if mold forms on top or the starter smells really unpleasantly and foul (like something rotten, old cheese, fungus, rotten eggs etc.)

FERMENTED NOTE #2: Different flours soak up different amounts of water. 

The rice and millet starter structure will resemble more quick sand. Rice flour soaks up more water than millet for example. 

Buckwheat starter will resemble a semi-soft pate. Buckwheat flour doesn’t soak up as much water as millet flour.

*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.