How to Make a Gluten Free Sourdough Starter (Step-by-Step Day 1-9)

Описание: Is your gluten-free sourdough starter bubbling like crazy on Day 2, but completely flat on Day 4? Do not throw it away! This is the #1 error most beginners make.

In this video, I track the entire beginner friendly process of creating a strong GF Sourdough Starter from Day 1 to Day 9. You will see the "bad bacteria bloom" (the smelly phase), the common "quiet phase" (where the yeast is actually taking over), and finally, the predictable rise of a mature starter ready to bake delicious gluten-free bread.

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====================⏰TIMESTAMPS⏰=========================
00:00 - Intro: The 9-Day Experiment
00:45 - Day 1: Mixing the Base (Flour + Water)
02:15 - Day 2-3: The "False Rise" (It smells bad!)
04:30 - The Error (Day 4-5): Why activity stops & what to do
06:10 - Day 6-8: The Comeback (Yeast establishment)
08:20 - Day 9: The Growth Test & Ready to Bake

=========================== ❓FAQ❓ ==========================

❓Q: Why does my starter smell like vomit/cheese? This is normal in the first few days! Keep feeding, and the acidity will kill it off, replacing the smell with a sweet/sour yeasty aroma.

❓Q: Can I use white rice flour? It is much harder. Sorghum (or Brown rice flour/Buckwheat) has more wild yeast since part of the hull is included in the final milled flour.

❓Q: What if I miss a feeding? Don't panic. Just feed it as soon as you remember. Sourdough is resilient!

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