REACTIVATING YOUR DRIED GLUTEN-FREE SOURDOUGH STARTER

PHASE 1: THE AWAKENING (Day 1)

• SOAK: 1 tsp dried GF starter + 1.5 tbsp lukewarm filtered water. Let sit for 30 minutes to soften.

• INITIAL FEED: Stir in 1 tbsp gluten-free flour (brown rice or sorghum preferred).

• CONSISTENCY: Aim for a thick, peanut-butter-like paste.

• REST: Cover jar loosely with lid for 24 hours.

PHASE 2: ENCOURAGING ACTIVITY (Days 2-3)

• SECOND FEED: 1 tbsp GF flour + 2 tsp water.

• OBSERVE: Look for tiny bubbles. GF starters are "thirstier," so if it looks like dry dough, add a few drops of water until it's a thick batter.

PHASE 3: BUILDING STRENGTH (Days 3-5+)

• THE BOOST: Add 1/3 cup GF flour + 1/4 cup water.

• DAILY MAINTENANCE: Feed once daily. GF starters are ready when they consistently double in size and look spongy.

• PRO-TIP: Use a kitchen scale. A 1:1 ratio by weight (e.g., 50g flour + 50g water) is best for GF success.

PHASE 4: LONG-TERM STORAGE

• READY FOR THE "LONG HAUL"!

• STORAGE: Glass jar with tight-fitting lid in the fridge.

• MAINTENANCE: Feed every 3-4 days. GF cultures often need more frequent feedings than wheat-based starters to stay active.

QUICK TIPS & TROUBLESHOOTING

• FLOUR CHOICE: Avoid flour blends with xanthan gum during reactivation; single-grain flours (rice, buckwheat, or sorghum) work best.

• DON’T SUFFOCATE: Keep the lid loose during Phases 1-3 so gases can escape.

• AROMA CHECK:

  • Healthy: Sour, yeasty, fruity, or like vinegar.

  • Discard: Smells like "rotting food" or shows pink/orange/fuzzy mold.