by 
Have you always wanted to make your own gluten-free sourdough bread? First, you’ll need to learn How to Make a Gluten-Free Sourdough Starter! All it takes is gluten-free flour, water, and time.
So you want to make gluten-free sourdough bread? And all sorts of gluten-free sourdough discard treats?? Well, before you start, you’ll need your very own gluten-free sourdough starter! Though creating a sourdough starter from scratch takes about one to two weeks with daily maintenance, it is super easy and only takes a few minutes each day.
What is sourdough? Is all sourdough gluten-free?
Sourdough bread is a type of bread that is made with a sourdough starter, which is a combination of flour, water, and naturally-harnessed wild yeasts. Creating the sourdough starter culture is done through a process of fermentation, and that sourdough starter is used as the leaver for our gluten-free sourdough bread! Not all sourdough is gluten-free though, so it’s important to make sure you use gluten-free flours to create a gluten-free sourdough bread.
Not all sourdough is necessarily super sour! You can make it have a more sour flavor with a longer ferment, but if you do a short ferment, you can also make it taste not very sour. It’s up to your personal preference! A major plus of eating sourdough is the health benefits. Because sourdough is a fermented food, many people find it helps their gut health by improving their gut flora and microbiome. It’s also easier to digest than other breads, which can have a lot of additives.
The Science of a Sourdough Starter
As I mentioned above, a sourdough starter is made up of flour and water – that’s all. So how exactly does that mixture turn into a living thing that will help your bread rise? Through a process of fermentation, and harnessing the wild yeast and beneficial microbes that are in the air and all around us.
The yeast and microbes in your starter feed on flour, which then turns the starch and sugars in the flour into lactic acid and acetic acid, which is what gives the “sour” to your sourdough bread. It also improves the shelf life and the texture of the bread! The yeasts and microbes also create carbon dioxide. Those carbon dioxide bubbles are what helps your starter to bubble and grow, and gives your sourdough bread a light, fluffy crumb.1
This process works the same way for a traditional gluten-filled sourdough starter and a gluten-free sourdough starter, but they don’t look or feel quite the same.
Ingredients & Supplies for your Gluten-Free Sourdough Starter
This process is pretty simple, but it does require one to two weeks of feeding and nurturing to get to a point where you’re ready to bake! There are only two (well, three) ingredients needed for your gluten-free sourdough starter. Since they’re so few, each one is important.
- Flour: since this is our only true “ingredient”, it’s important! You’ll want to use whole grain gluten-free flour – something like brown rice flour, buckwheat flour, sorghum flour, or millet flour. Do NOT use a gluten-free flour blend, which can contain starches, gums, and other additives that you don’t want in your starter. You’ll want to have about 3 lbs. of flour on hand to get your starter going. For some reason, quinoa flour acted oddly for me and created a very runny starter. I wouldn’t recommend it based on my experience.
- Water: I recommend always using filtered water for feeding your starter, as water that is high in chlorine (which a lot of city tap water is) can impede the growth of the bacteria, and therefore impede your starter’s growth.
- Air/Time in a Warm Location: the ambient air in your house is what will feed your starter and give it the bacteria it needs to grow. As your starter ferments, it will collect “wild yeast” from the air. It’s best to keep your starter relatively warm to help it grow.
- Glass Container/Jar: mine is about a quart. I find that to be a pretty perfect size for a mature starter. Make sure it’s not too small, or your starter may expand past the top and make a mess. You’ll need a lid for your jar, or a clean tea towel, and a rubber band.
- Kitchen Scale: you’ll need a scale for all of your bread-making, including weighing out your starter feeds.
- Wooden Spoon or Whisk
Items you’ll need for Gluten-Free Sourdough Starter
Buy Now → 
Buy Now → 
Buy Now → 
How to Make A Gluten-Free Sourdough Starter
Full instructions are listed in the recipe card below, but here’s a run down to get extra familiar with the process.
Days One and Two: twice a day feedings
In the morning, combine 50g flour and 50g room temperature water in your clean jar. If you’re using an absorbent type of flour, you may need a little bit more water. You’re looking for a thick paste-like consistency. Scrape down the sides of the jar and close lightly, not fully sealed but covered. You can also cover it with a tea towel and a rubber band to hold it in place. Leave in a slightly warm place overnight. I keep mine on the counter, but don’t place next to a drafty window or anything! I also like to put a rubber band on the jar at the line where the starter is so I can track any rise.
Repeat at night before you go to bed (about 12 hours later), adding 50g more of each flour and water to the jar. Stir, and scrape down. We’re doing twice a day feedings in the beginning to help strengthen the starter quickly.
Repeat this process morning and night for two full days, or four total feedings. You should be noticing some bubbles by now, and maybe some odd smells!
Days Three through Seven:
Time to start discarding! The morning of day three you’ll want to remove all but 100g to 120g of the starter. Later on in the process, you can keep the starter to use for other recipes. But at this point, you’ve still got bad bacteria in the mix, so I recommend throwing it away or putting it into your compost.
For the next five days, you’ll want to discard all but 100g of starter every feed. Keep feeding 50g each of flour and water. We’ll up this to 100g for maintenance when we start baking with it. For now, we don’t want to create any extra waste! You may notice your starter gets less active when you start discarding it. Don’t worry – that’s normal, and your starter is just gaining strength.
Keep feeding twice a day until you start seeing good bubbles. Once you’re seeing good bubbling and a decent rise, you can switch to once-a-day feeds and increase your feedings to 100% hydration.
100% hydration feeding means a 1:1:1 ratio of starter:flour:water. This can vary slightly based on the absorbency of your flour, but it will be about equal. For my brown rice flour starter, it ends up being pretty even. With my sorghum starter, I find I only need about 80g of sorghum flour to 100g each of starter and water. We’re looking for a thick, pasty consistency, so add a little extra water if your starter gets too thick.
Week 2
Around this time is when I generally start having a nice bubbly starter with a pleasant, yeasty smell. However, everyone’s conditions are different, so don’t worry if you’re not there yet! Just continue on with feedings. If your starter is smelling good (a sour sweet aroma, like a good sourdough) at this point with good bubbles, you can start using the discard for sourdough discard recipes.
Once you switch to the 100% hydration feeding, you will start seeing good growth and should notice that your starter will double (or come close) sometime between three to five hours after feeding. When it’s at its highest, that’s what we call peak activity. Peak activity is when you’ll want to mix up your preferment for your sourdough bread.
Remember! As your starter matures, it will make better bread, so if your first loaf comes out a little flatter than you’d like, don’t fret – as the starter strengthens through feedings, you’ll get bigger bubbles and a better rise.
Gluten-Free Sourdough Starter Maintenance
Where to store your starter: I store mine on the counter and it does well. In cooler climates, some people prefer to keep it in a warm area, such as on a fireplace mantle, the microwave, or in an oven with the oven light on. If you choose to risk it with the oven, I recommend place a post-it note over the “on” button so you don’t preheat your oven with the starter in it! Once established, you can store your starter in the refrigerator.
Regular Feeding Instructions: if your starter is at room temperature, you will want to feed it every day so it doesn’t get too hungry. You will continue with the 100% hydration feedings. This means you will discard down to 100g of starter every day, then feed it with 100g room temperature filtered water and 80-100g gluten-free whole grain flour. Mix well and cover lightly.
Storing your starter in the refrigerator? you will only need to feed once a week, following the same instructions as above.
- If you are feeding for maintenance: you can feed and return straight to the refrigerator.
- Feeding to prepare for a bake: remove from the refrigerator, feed as normal, and bake at peak rise. Sometimes, two feedings are needed to help the starter come back from its dormancy in the fridge.
Frequently Asked Questions
My gluten-free sourdough starter isn’t bubbling yet.
Usually, a little more time, patience, and nurturing will help your starter along! Harnessing wild yeast for a sourdough starter is so conditional, and sometimes it just takes longer than other times. This depends on things like the climate, temperature, time of year, and many other factors, such as which strains of wild yeast are in the air around you!
If you want to help give it a boost, placing it in a warm place can help. Also, adding an apple slice or a few raisins can help give it a boost. I’ve personally never needed to use this, but you can do outside research if you’re having a difficult time getting it started.
If it’s been three to five days and NOTHING is happening, it may be time to start over!
My starter isn’t doubling.
It’s best to wait to start baking bread until your starter is doubling, or close. But catching it right at the doubling point can be tricky! Even while I was trying to catch the precise doubling time in these photos, it started to fall.
You’ll want to keep a close eye on your starter in the beginning so you can notice how long it takes to reach peak rise in your conditions. As you get to know the timing better, you can check on your starter to catch it at peak rise to make your preferment. I find that it doubles faster on hot, humid days, and takes longer on cooler days.
There is mold/colored slime on my starter 😬
This isn’t a great sign and if your instincts tell you something is off, it’s time to start over. This shouldn’t happen if you’re keeping your starter happy and fed, but occasionally something can contaminate your starter to cause this and you don’t want to risk your health with anything that seems off.
What’s the alcoholic smelling liquid on top of my starter?
That’s called hooch, and it’s an alcoholic byproduct of the fermentation process. You can stir it in and continue, or you can drain it off. I find it makes the starter a bit more sour if you stir it in, so keep that in mind depending if you want a more or less sour starter.
Once established, do I need to feed my starter every day?
No, you don’t! You can keep it in the fridge and feed it about once a week if you prefer. But if you prefer to bake often, you should keep it at room temperature and feed it every day. If you forget and miss a day, it’s not the end of the world, and your starter isn’t ruined.
You can also dehydrate your starter if you don’t plan on using it for a long time but want to hold on to it. The dehydrated starter will rehydrate in water.
Can I use gluten-free all-purpose flour?
I don’t recommend it, as it often contains many starches and gums, neither of which are great for your starter. Whole-grain flours create the best starters because they contain natural strains of yeast.
Do I need to use the same flour to feed my starter forever?
Nope! You can switch flours if you need to. It’s best to be relatively consistent with your flour initially, but after your starter is established, you can switch your flours. Try not to switch every time, though.
Can I feed my starter with a combination of flours?
You can! Many people find success with a combination of flours, such as brown rice flour and buckwheat flour or sorghum flour and brown rice flour. If you’re having a hard time getting your starter going with just one flour, combining flours can help give it a kick-start.
What should I do with the discard? I don’t like throwing it away!
You certainly don’t have to, and I rarely throw mine away. Thankfully, I’ve got a few recipes using gluten-free sourdough discard. Here they are:
- Gluten-Free Sourdough Scones
- Gluten-Free Sourdough Chocolate Chip Cookies
- Easy Gluten-Free Sourdough Pizza Crust
- Gluten-Free Sourdough Cinnamon Sugar Crackers
How to Make a Gluten-Free Sourdough Starter
Ingredients
- Gluten-Free Whole Grain Flour, I recommend brown rice flour, sorghum flour, buckwheat flour, or millet flour, or a combination. I’d start with about 3 lbs – you’ll need more for maintenance but this will be a good starting amount!
- Room Temperature Filtered Water
Instructions
- How to Prep for Your Starter
- Clean your jar well with soap and hot water. It doesn’t need to be sanitized in a hot water bath like canning, but it needs to be clean to make sure there are no bacteria lurking around that will harm your starter and hinder its growth.
- Weigh your jar on your scale. Using a label or piece of tape, mark your jar with how much it weighs. This will help you to know exactly how much starter you have left in your jar when you’re feeding.
- Days One and Two: twice a day feedings
- In the morning, combine 50g flour and 50g room temperature water in your clean jar using a non-reactive spoon, like stainless steel or wood. If you're using an absorbent type of flour, you may need a little bit more water. You're looking for a thick paste-like consistency. Scrape down the sides of the jar and close lightly, not fully sealed but covered. You can also cover it with a tea towel and a rubber band to hold it in place.
- Leave in a slightly warm place all day. Repeat at night before you go to bed (about 12 hours later), adding 50g more of each flour and water to the jar. Stir, and scrape down. We’re doing twice a day feedings in the beginning to help strengthen the starter quickly.
- Repeat this process morning and night for two full days, or four total feedings. You should be noticing some bubbles by now, and maybe some odd smells! Persevere through any bad smells, they should go away in a few days.
Days Three through Seven:
- First Discard:If you see bubbles and have a sour smell, you're ready to discard. On day three, you'll want to remove all but 100g of the starter. Later in the process, you can keep the starter for other recipes. But at this point, you've still got harmful bacteria in the mix, so I recommend throwing it away or putting it into your compost.
- For the next five days, you'll want to discard all but 100g of starter every feed. Keep feeding 50g each of flour and water. We'll up this to 100g for maintenance when we start baking with it, but for now, we don't want to create any extra waste! You may notice your starter gets less active when you start discarding it. Don't worry—that's normal, and your starter is just gaining strength.
- Keep feeding twice a day until you start seeing good bubbles. You can switch to once-a-day feeds once you’re seeing good bubbling and rise.
Week 2
- Around this time, I generally start having a nice bubbly starter with a pleasant, yeasty smell. However, everyone's conditions are different, so don't worry if you're not there yet! Just continue with feedings. If your starter smells good at this point and has good bubbles, you can start using the discard for sourdough discard recipes.
- Once you start seeing good bubbles and having a pleasant smell, which is usually sometime during the second week, increase your feedings to 100% hydration with 100g of flour.
- 100% hydration feeding means a 1:1:1 ratio of starter:flour:water. This can vary slightly based on the absorbency of your flour, but it will be about equal. For my brown rice flour starter, it ends up being pretty even, but with my sorghum starter, I find I only need about 80g of sorghum flour to 100g each of starter and water. We’re looking for a thick, pasty consistency, so add a little extra water if your starter gets too thick.
- Once you switch to the 100% hydration feeding, you will start seeing good growth and should notice that your starter will double (or come close) sometime between three to five hours after feeding. When it's at its highest, that's what we call peak activity. Peak activity is when you'll want to mix up your preferment for your sourdough bread.
- Starter Maintenance
- Where to store your starter: I store mine on the counter and it does well. In cooler climates, some people prefer to keep it in a warm area, such as on a fireplace mantle, the microwave, or in an oven with the oven light on. If you choose to risk it with the oven, I recommend place a post-it note over the "on" button so you don't preheat your oven with the starter in it! Once established, you can store your starter in the refrigerator.
- Regular Feeding Instructions: if your starter is at room temperature, you will want to feed it every day so it doesn't get too "hungry" and create a lot of "hooch", the alcoholic liquid that can form on top of a hungry starter. You will continue with the 100% hydration feedings, meaning you will discard down to 100g of starter every day, and feed it with 100g room temperature filtered water and 80-100g gluten-free whole grain flour. Mix well and cover lightly.
- If you are storing your starter in the refrigerator: you will only need to feed once a week, following the same instructions as above.
- If you are feeding for maintenance: you can feed and return straight to the refrigerator.
- If you are feeding to prepare for a bake: remove from the refrigerator, feed as normal, and make your preferment when the starter is at peak rise. Sometimes, two feedings are needed to help the starter come back from its dormancy in the fridge and get to a good, bubbly rise.
What an amazing, comprehensive guide! I knew nothing about baking or sourdough starters and these instructions are super easy and not intimidating! Following along her Instagram stories helps too, so you can see visuals. My starter lives in my fridge now for the week and I take him out Thursday night and after two feeds I’m baking all weekend again!! Obsessed!!
Thank you for the comment, Vanessa!! So happy I could help you make a bubbly and happy sourdough starter :)
Rachel I’m in love with your gluten and started recipes. I wasn’t I cooker but your blog and your recipes has just changed the way I used to look at the cooking and kitchen tasks lol.
If I’m storing my starter in the refrigerator. Should I feed it and immediately put it in the refrigerator or should I wait a little bit?
Thanks
a week ago, I began this starter….as I have had very poor results with yeast GF bread….the Bakerita method appeared to be good, so I began my starter….with brown rice flour & filtered water……everything was going well….on Day 5, I was ready to do the feed…and found black mold on the inside of the rim to my jar. I threw it away…..I have a healthy SD Starter….which is about 7 months old and does well…..I expected the same results with the GF SD Starter…..Perhaps I will give it a go again….NOTE: my jar had been hand cleaned and after having gone through the dishwasher
Hi Kay! Mold is not good, especially so early on. I’d make sure you’re always using a clean spoon as well. If the mold was just on the side of the jar, not actually the starter, you could have tried to move it to a new jar and continued on. If the mold reappeared, time to restart, but alas – you’ve already thrown it out! But just a tip for if you decide to try again :) which I hope you will!! Let me know if there are any questions I can answer for your next try.
Thank YOU . I shall try again !
The gluten free flour I have is all purpose but contains- brown rice, golden flaxseed, quinoa, buckwheat, amaranth, arrowroot, tapioca flour and xanthan gum. I’m concerned about the xanthan gum, is it still okay to use for starting starter?
I wouldn’t recommend using an all-purpose blend because starches and xantham gum aren’t great for starters!
RE: First discard — “…But at this point, you’ve still got bad bacteria in the mix, ….”
Can you expand on this some more ..??.. What is the ‘bad bacteria’ ..??…. and how does throwing out 1/2 the starter get rid of the bad bacteria ..??…
First few days had a great response… did the first ‘discard’ … now have a liquid on top…
☼ Not really sure what this ‘discard’ process actually accomplishes ???
Hi Jann, this article from Epicurious does a better job explaining it than I could in a comment – I recommend you give that a read for a good explanation of why we discard.
Total win! I’ve attempted a GF starter before and it was a flop. THIS WORKS!!! =D
Woohoo!!! Thanks for the feedback, Misty! I hope I’m hearing about your beautiful bread next!
I’m thoroughly enjoying your guide and the sourdough process! My brown rice starter is on day 10 with good bubbles and decent rise (some days are better than others). On day 3, I had a delicious sour smell. Unfortunately, after that, it started smelling like alcohol. I realized I wasn’t discarding enough, which explained the alcohol smell (too much starter and not enough food). I fixed the problem about three days about. I’m now discarding down to 100g and doing one feed a day at 1:1:1. Still, my starter has a hint of alcohol, even if it is starting to smell more yeasty. So here are my questions:
1) Can I use the starter yet, or should I wait longer?
2) Can I use the discard, even if it smells like alcohol?
3) How do I get the starter to smell sour/yeasty again?
Thank you!
So glad the guide has been helpful, Bethany! I would wait until the starter is pleasantly yeasty smelling at peak rise – it can smell like alcohol even at full maturity when it’s hungry. You could use the discard, but the flavor might be off, so maybe do a small test batch of something before using a ton of ingredients on it to see if it comes through. Just keep feeding and it will smell yeasty and lovely again soon! This is all part of the process and the bad bacteria are being purged through each discard — soon the good bacteria will reign supreme and it will smell lovely and be ready to bake with :)
I appreciate the feedback! I guess I’m just confused when to start using the discard. What should I be looking for as signs that it’s safe to use the discard?
Hi Bethany, it’s safe to use but the flavor might be off, which is why I recommend waiting to use it until it smells pleasant to you.
Newbie here! I used brown rice flour and sweet white rice flour for my starter.
But I fear it was too runny! I definitely did not create a paste. I’m going to leave it and see what happens. But curious on necessary consistency and if I can alter the ratio and or just add more necessary ingredient. Then, resume the recipe for feeding days ?? Or better yet, what’s wrong with my rice flours ??
Do you think using white rice flour would be just as effective as brown rice?
Hi Elizabeth, it’s best to start with brown rice flour if you can, but white rice flour should work as well, it just may take a bit longer. Totally fine to start with brown rice flour though and then maintain with white rice flour!
When I say this changed my life, I’m not being overly dramatic. I have been gluten free for nine years, and the thing I missed most was good bread and specifically sourdough. This made the process so much less intimidating and set me up for success from the start. I also highly suggest you follow her on instagram, she has so much helpful info in her story highlights as well. I will forever be grateful I found Bakerita Blog!!!
Woohoo, so happy I could help bring good bread back into your life, BreAnna! Thanks so much for the lovely feedback.
If I am keeping my sourdough starter in the fridge, do I need to keep discarding once a week when I feed it? Thank you!!!
Hi Jenny, yes you’ll want to keep discarding to keep it a manageable size! But I recommend using the discard to make something delicious :)
I am using my starter at least weekly and I’m loving bread again! I’d like to create a backup starter in case it ever goes bad. You mention dehydrating. Do you have any specific instructions for this? Or is freezing a viable option? I saw some references to this online. Thanks!
Hi Karin, yes freezing is definitely a viable option! You can dehydrate by spreading some starter thin on a clean baking sheet (or parchment) and letting it dry at room temperature for a day or two – it will crack as it dries out. Just let it dry out completely and you can blend into a powder or just leave it as little bits which you can then rehydrate with water!
Hi! Can you give instructions on how to rehydrate and then use in your recipe pls?
Hi Lisa, here’s a guide on rehydrating your starter! Hope this helps :)
DAY 1: Combine 5 grams dried sourdough starter in a small glass jar. Add 25 grams room temperature filtered water. Stir until the dry starter is completely submerged in the water.
Cover loosely and allow mixture to sit for about 2 hours at room temperature. This helps rehydrate the starter and initiates the first bit of yeast activity.
After a few hours, add 20 grams brown rice flour or sorghum flour (or whichever flour you’d like your starter to be) and stir until thoroughly combined.
Note: We’re using slightly more water than flour in this first feeding – a thinner, more hydrated starter allows for increased activity for yeast and bacteria.
Cover with a lid and store at 76°F/24°C (or room temperature) for 24 hours if desired.
FEED 2: After 24 hours, the mixture will look smooth and likely not too lively – you likely won’t notice too many bubbles. Add 25g water and 25g flour to the mixture. Stir until completely combined and let rest, covered, for another 24 hours.
FEED 3: At this point, you should notice some activity and bubbles! Now we’re going to continue building up the starter so you have enough to bake with, while continuing to build the strength of the starter. Repeat the same steps as day 2, adding 25g each flour and water to the mixture and let rest for 12-24 hours. At 12 hours, you can feed again to help speed up the process.
FEED 4: at this point, you should have about 155g of pretty active starter! You’re going to start the discard process here. Remove all but 100g of the starter from the jar, and feed with 50g each flour and water. Let rest and rise for 24 more hours and you should see it grow in size.
FEED 5: for the next feed, we’ll switch to a 1:1:1 feed, which means you’ll discard all but 100g of the starter, and feed with 100g each of water and flour. Use the extra sourdough starter in a discard recipe! From here on it, this is how you will maintain your starter. You’ll hopefully see good growth from this feed, but sometimes it takes a few 1:1:1 feeds to get your starter to peak activity. However, unlike starting from scratch, you’ll be able to use the discarded starter in discard recipes right away!
Your starter can be stored at room temperature with daily feeds, or you can store it in the refrigerator and do weekly feeds.
Do you use all that you dehydrated or just a piece?
Thanks!
Hi Lisa, I usually do about 20g dehydrated starter :)
Hi Rachel! I am new to the sourdough world. I bought my starter (100g + first feed) from a friend. I have made two loaves and they have been great. BUT I haven’t discarded yet and I have had it for 5 days. Her and I didn’t talk about discard and I didn’t realize I had to do anything. I have been feeding my starter (kept on counter) 1-2 times a day and have made the two loaves mentioned above. I realized my first jar got really full so I transferred some to a different jar and fed that one. Am I supposed to be discarding this? Do I just put the discard in a jar in the fridge and use it in recipes you provide? I am confused on why discard, etc once I have a started established.
Thank you for any help!
Hi Nicole, yes you can transfer for your extra discard (I like to feed 100:100:100 of starter/flour/water, so discard is anything over 100g of starter) into a jar and store in the fridge to use in discard recipes. You don’t need to feed it. If you’re baking bread a ton and/or storing in the fridge, you may not have much discard.
Hi Rachel,
I’m a total newbie to sourdough, and hope to give it a go!
I live in Australia, and my kitchen gets very warm during the day in Summer(ie now) It’s about the coolest place if I’m not at home. I have a fan in the kitchen, but not one that I can leave on all day. It can easily reach 25° degrees or more during a hot day. Would this environment be too hot for making sourdough, especially if I have to leave it on the bench between feeds etc?
Thanks
Sourdough loves warmth, so it should be quite happy in the warmth of your kitchen! You’ll likely notice it rising more quickly, so just keep a closer eye on things to get a rhythm for how quickly it grows and falls.
Hi Rachel,
Can I use my regular all purpose flour starter n convert it by feeding 1:1:1 ration twice everyday from day 1. Will it give me same result… if yes then for how many days should I feed my starter before baking..
Do get back, thankyou romaverma
Hi Roma, theoretically you can, but it will never be 100% gluten-free and wouldn’t be suitable for anyone with gluten allergies or celiac disease!
Oh, ok, not even after 10-20 feeds??
Is the process correct…
Yes, the process is correct. It will never be 100% gluten-free because there will always be traces of the original starter remaining. To make it 100% gluten-free, you’ll need to start it from scratch with only gluten-free flour.
I’ve been having a lot of fun with my starter and about to make my second loaf soon. Just a couple questions….
1. When I take my starter out to make the preferment do I feed the original starter too or leave it til the next day?
2. How long does the discard last in the fridge before I should toss?
Hi Heather, I usually feed my starter right away after removing some for the preferment just to replenish, but I’ve also left it until the next day and it’s been totally alright. As for discard, I usually try to use it within a week, but I recommend going by smell. If it’s smelling strong/sour, you probably won’t want to use it because that flavor will transfer to the recipe you’re using it in. You can also freeze the starter discard if you won’t be using it for a while! Hope this helps :)