Gluten-free sourdough starter from Liana Bread Mix White

Day 1
In a perfectly clean glass jar, pour 2 tablespoons of flour and add about 4-6 tablespoons of water to make the mixture the consistency of pancake batter. Cover the jar with a lid (do not seal it) and let the sourdough stand at room temperature - for example, on the kitchen counter or on a shelf. This step is the basis for the formation of active gluten-free sourdough , which we will later use to bake homemade gluten-free bread .

Days 2–7
Every day, add 1 tablespoon of flour and about 2 tablespoons of water to the yeast, mix and let it rest again. Repeat this process every 12 or 24 hours - 12-hour intervals have worked well for us.

We never touch the sourdough with our hands, we always use 100% clean tools to add it so as not to spoil it with unwanted bacteria. After a few days, we will start to smell a pleasant sour smell, reminiscent of pizza dough - that's when we know that our gluten-free sourdough is working properly.

After 7 days
Seal the sourdough tightly and place it in the refrigerator. It will last for several weeks in the refrigerator – just “feed” it occasionally. The gluten-free sourdough prepared in this way can be used as a base for various types of homemade gluten-free sweet and savory pastries.