So Easy Gluten Free Sourdough Starter | Easy to maintain with no daily feedings or discard!

No daily feedings or discard? That’s right! This Easy Gluten Free Sourdough Starter will have you in the sourdough game in no time. Once you build your starter, it rests in the fridge until you're ready to use it. You'll never need to discard again and you'll only feed it when you use it!
Starter recipe: www.letthemeatgfcake.com/glut...
Sourdough bread recipe: www.letthemeatgfcake.com/glut...
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[@lovesouldeep]

1 50g whole grain flour 60g water (Thick pancake-like batter)breathable cover (24hrs - always 24hrs) 2 add 30g flour 40g H2O mix cover 3 add 30g flour 40g H2O mix cover 4 add 30g flour 40g H2O mix cover 5 Discard 1/2 mixture. add 30g flour 40g H2O mix cover 6 Bubbles. add 30g flour 40g H2O mix cover 7 Discard 1/2 mixture. add 30g flour 40g H2O mix cover 8 add 30g flour 40g H2O mix cover 9 Discard 1/2 mixture. add 30g flour 40g H2O mix cover 10 looking for bubbles & sour smell. Put in jar & into fridge. When ready to use, add 50g flour 60g water. Mix. Put lid on. Let sit at room temp until doubled in size. Now ready to use for gf recipes.

[@vs-cr9lv]

Absolute legend 🤗

[@RyouNoMegami]

Really excited to try this with your artisan bread recipe from your blog ❤

[@dbartz5510]

Thanks. I will love to try this!

[@yoginimichelleh]

Oh man! I’ve been looking for a good sourdough starter! Thank you soooo much!

[@LishaTodayRecipes]

Thank you dear for this fabulous and useful gluten-free recipe ♥

[@Willup69]

SO grateful for all your recipes, esp the bread ones!! I love baking but recently figured out gluten doesn't agree with me anymore, so all your ideas are really inspiring. I'd buy your cookbook in a heartbeat if you ever wrote one :)

[@jessykaiser6373]

This is wonderful! Thank you for sharing this marvelous recipe.

[@LetThemEatGlutenFreeCake]

My pleasure 😊

[@slbiehler]

can't wait to try this. Thank you for all you do for us

[@LetThemEatGlutenFreeCake]

You are so welcome!

[@djoseph9377]

Thank you for this. I’m starting to get back into bread making as someone who is now gluten-free and your channel and recipes have reignited that love that I thought I had lost 🙏🏾❤

[@user-qg2wv7pf2r]

Do you save any discard sour dough. Or you tosss it. I am on day 4. Or can i get it in the fridge and feed it one aweek . I hate to waste

[@cre8iveconnexionz]

excited to get started on my homemade breadmaking journey for my family, thank you so much for sharing

[@LetThemEatGlutenFreeCake]

Hope you enjoy it!

[@TheShadowMan.]

Thank you for using metric measurements . I live in New Zealand and was diagnosed with Coeliac Disease in 1996. Bit of an OG I suppose

[@glutenfreeguys]

Awesome!!

[@user-ev6it2we8s]

Wow!! Ten day's? This sounds very interesting.

[@danielarenno201]

I’m very lucky to have no allergies but a wonderful friend is gluten intolerant. I have and trialled making a homemade gf flour blend which made for a lovely tasty pastry. I am newish to sourdough baking but have had amazing bread results with non gf flour. Immediately after seeing your video, I just had to have a go at making your gf starter, in an attempt to be able to make her some bread when ready as it is so expensive in the shops. Thank you for inspiring me🌷

[@LetThemEatGlutenFreeCake]

Wonderful!

[@mbs7078]

Ok. Just went into the kitchen and it's day one for my new GF sourdough starter...

[@g-bgcg]

Does the ambient temperature have to be a certain temp? I have made non gluten free sourdough starters, and it said it had to be a certain temperature in the kitchen. Plus I have granite countertops so that makes it colder and we keep our AC very cold. Thank you!

[@RyouNoMegami]

I wanna try this for next fall when I'll be making bread more often. How would you substitute this for the yeast in your other recipe

[@TheHanaAnah]

If I want to use it immediately after day 10, can I just feed it and let it rise instead of putting it in the refrigerator? Thank you. Just subscribed and printed your recipe :)

[@farzanalaher2435]

Hi sorry New to sour dough Want to know when you say discard can’t you use the discarded batch. Or do we throw it away Thanks

[@KarleeSteel]

Can you start another starter with the discard

[@TwinkieReid]

yes.

[@LivingForJesusMennoniteMom]

I've been looking for a good GF Sourdough starer and recipe

[@shadevrutaal]

Hello, how is it suppose to smell? Mine had activity at dat 1. Is that normal? What did i do wrong? I live in a hot climate but where i left it was cool🤷🏽‍♀️

[@sandradepew3817]

Thank you so much for all of your recipes! Your flour blends are all I use now! I am on day 9 of making this starter…once the starter is established are we able to feed it with your other flour blends or do we need to continue to only feed it with brown rice flour?

[@LetThemEatGlutenFreeCake]

Continue feeding it with brown rice flour or another whole grain flour and not the flour blends. I found that the extra flours and ingredients in my flour blends don't allow it to get the proper rise.

[@sandradepew3817]

@@LetThemEatGlutenFreeCake thank you!

[@saltlight2438]

Im going to try this thank you! Can I use can I use my Bobs One to One baking gluten free flour?? The ingredients are sweet white rice, whole grain brown rice, potato starch, whole grain sorghum, tapioca flour and xantham gum. Thank you!

[@MashVB]

What do you do with the discarded parts ?

[@theArtofLiving888]

Hi Kim! I am on day 2 of my starter using brown rice flour. Today when I went to feed, I saw a little bit of mold on the side of the bowl (blueish grey) color. I used a spoon and scooped it out and continue with the feeding. Is that alright? I put it in a glass Nobel covered with a paper plate like you did. Do I need to trash and start again?

[@ceciliaaguiar]

Day 6 you measure with spoon inside the bowl.Is raise not affect the weight?

[@danielagentile8049]

I have white rice I would like to try this with. Would this potentially work? I am brand new to this and have never tried, so I am hesitant to try. What is the point in the discarding of dough?

[@katygardner2741]

Thank you for the video. I have a question though. Are you storing the mix in the fridge or on the counter at room temperature? Thanks

[@LetThemEatGlutenFreeCake]

In the fridge.

[@noblefir9106]

Hi! Can you feed the starter with Bob’s 1:1 Gluten free flour once it’s ready??

[@dranam7908]

Can i use pearl millet flour

[@jillsmith5864]

Thank You for sharing do you have a chart for what the grams equals out to cups and tsp and tbsp don't understand grams Thank you so very much

[@LetThemEatGlutenFreeCake]

I'm sorry, I don't. I strongly recommend using grams when baking any kind of gluten free bread and making this starter as it is most accurate. However, if you google grams to cups/tsp/tbsp, you should get a little calculator of sorts that you can put the grams in and they will calculate it for you (although I don't recommend this). Scales are super cheap (I got mine at Lidl for under $10).

[@smflyboy]

This is great! My wife is gluten free and the poor thing has to eat this tiny little, hard, gluten-free bread from TJoe’s when she eats a sandwich. I can’t wait to make this for her. I watched both videos and read both blogs with the recipes. One question I have is that it looked like you stopped saying to feed whole grain flour on Day 5 of the starter. So, you can start using regular white gluten free flour at that point? But then I saw on the day you make your dough that the first step is to feed your starter with whole grain flour again. So, does the starter ALWAYS get feed with whole grain? Thx!

[@smflyboy]

Nevermind, I just re-read and realized that you have your own flour blend that needs to be used for the dough. So, my only question is should whole grain ALWAYS, every time, be used to feed the starter?

[@LetThemEatGlutenFreeCake]

Yes, the starter should only be fed with wholegrain flour every time. If you read through my post on the starter, you'll find a bunch of options for that flour choice 😋

[@laurasimmons7098]

Can you make sourdough waffles with this starter?thank you so much for this recipe

[@LetThemEatGlutenFreeCake]

I've never tried it, but I don't see why not.

[@karenpayette3069]

Thank you what did you do with the discard of the sourdough? Did you throw the discard do away or did you use it?

[@randiparis6712]

I was wondering the same... are you using the discard? Before finding out about my gluten allergy, I was using sourdough discard in crackers. So good.

[@TJPoppy]

Thank you for sharing! I have been so intimidated about making sourdough bread, I started right away my starter, but I noticed you mix look very smooth, then I noticed my brown rice is stone ground, will this affect the results? Should I buy fine ground BR? Thank you again, subscribed.

[@LetThemEatGlutenFreeCake]

It may, especially if your starter looks like it's not coming together very well. I would use superfine or ultrafine rice flour, or you could use one of the many other whole grain flours I mention in the recipe.

[@yeganamammadova2574]

Thank you❤ What do you do with the portion that you discard? Do you trow it away or is it being reused? Thanks a lot 😊

[@LetThemEatGlutenFreeCake]

Because it's such a small amount, I would normally just throw it away. The only reason I didn't in the video is because I already had a starter going when I created the video, so I just decided to add it to that one.

[@Dimlap]

What is the reason to discard?

[@manishalath5831]

Hi, thank you for posting this video. It is really helpful. My sorghum starter is troubling me quite a bit. I have now started white rice starter following your video. I am on day 2 and it is 23 degrees here and the starter is starting to smell, the kind that makes you move away from it. Is it normal? Shall i feed it more like in 12 hours or so... I fear it will get rotten

[@LetThemEatGlutenFreeCake]

Is that 23 C or F? I assume C. The starter should smell a little boozy almost. I personally like the smell. But some people don't. If you see any kind of pink mold or smell something that smells more rotten than sour, then you will need to start over.

[@danielagentile8049]

Did you continue to feed it? I would like to try with white rice as well. Never made it before. Did it come out ok? Did you do 10 days as well?

[@elisabethrajesh3688]

Can you start another batch with half the discard? That’s one thing of not quite gotten.

[@anniecounie2386]

Hi, I started with the brown rice flour and was wondering if I could use sorghum flour half way thru or always have to stick with the same type of flour you started with?

[@LetThemEatGlutenFreeCake]

Yes, you should be able to change flour types halfway through.

[@ely42609]

Thank you! Can sorghum be used?I believe it's a bit more sticky than others.

[@LetThemEatGlutenFreeCake]

Yes it can! I have a list of all the flours I have tried within the blog post for this recipe on my website. There are numerous and they all work great!

[@nancybrowning3380]

thank you. I was looking at your gluten free flour mix and the subs for the whey protein isolate. I live in Canada and all the proteins are very expensive. I am no bread baker, could I just add egg white to my batter when I go to make bread?

[@LetThemEatGlutenFreeCake]

That will change everything about the recipe, unfortunately.

[@rbaker8812]

What can you do with the discard from the first few days before it’s “ready”? Pancakes??

[@LetThemEatGlutenFreeCake]

I always just toss it because it's not enough for me to worry about, but there are sourdough discard recipes out there that you could probably use it for.

[@robynboling9833]

Woo Hoo!

[@r.culver6885]

In the video, it shows you putting the discard into another jar. Are you keeping the discard to have two starters? Or are you going to use the discard for other recipes?

[@johnsonc117]

I was wondering the same thing! What do people do with the discard?!?

[@LetThemEatGlutenFreeCake]

I believe there are only 2 times you need to discard in my starter recipe so it's not much, but I already had a starter going in the fridge so I just added it to that. You can literally just throw it away, though.

[@olusialovesgod9724]

Hello there can I feed it a different flour whenever I want or do I have to stick with the original flour I start with for every day ?

[@LetThemEatGlutenFreeCake]

Yes, you can! I've done it before with great results (although it might stall it for a little bit, which is okay--just keep going).

[@slr4172]

If you are not feeding the starter, how do you keep from running out of starter and having to begin making starter all over? Thank you.

[@LetThemEatGlutenFreeCake]

You keep just over what you need for a recipe and that little bit leftover is all that's needed to keep it going. I'll show more on how to use it when I release my new sourdough bread video, hopefully next week!

[@SAM57119]

Hi. Thank you! Have you ever experimented using coconut flour? I can't eat grains or nuts(flour).

[@LetThemEatGlutenFreeCake]

I haven't, I'm sorry.

[@mero9711]

Make sure you have no allergy to coconut cuz it is nuts too 😅

[@ginanottingham2438]

Lookingto try this. I undertand everything exept once i use what is in the jar in the fridge to make bread how do i keep it goingso i dont have to make starter ftom beginning again?

[@LetThemEatGlutenFreeCake]

You always leave a little bit in the jar. So for instance, if you need 60 grams for my sourdough bread, feed your starter with at least 30 grams of whole grain flour and 30-40 grams of water. When you do that, you'll have the new 60 grams, plus what was already in the jar. So there will always be a little left over in the jar, which you just put back in the fridge until the next time. You only need a very small amount to start another recipe.

[@tammyellis8064]

Hi! I am a beginner. Can I add to the starter at t rent time of the day? or does it have to be the same time each day?

[@LetThemEatGlutenFreeCake]

It needs to be close to the same time. Within an hour is okay.

[@simransekhri370]

Hello! I have been feeding my brown rice starter since 10 days. It shows signs of activity like bubbles but doesn’t double up at all. What do you suggest I do?

[@LetThemEatGlutenFreeCake]

It probably won't double up right away and that's okay. As long as there are bubbles and activity, it's ready. You can either put it in the fridge and store it for when you're ready to bake or go ahead and feed it and bake!

[@Thehungrytravelers]

Wow, a lot longer of a process than I realized. Is it a longer process for GF bread vs regular?

[@LetThemEatGlutenFreeCake]

Probably easier than regular bread honestly.

[@rawdates]

What do you do with the discard? Trash?

[@loracorwyn3713]

So I’m day 4 and the hooch is like 1/2 an inch on top of the started. I mixed it in and it was super wet so I added my flour but didn’t add any water and it seems to be closer to the consistency you have now. Do you think that’s fine?

[@LetThemEatGlutenFreeCake]

Yes, definitely. If you have a lot of hooch and mix it in, you won't need to add as much water.

[@loracorwyn3713]

@@LetThemEatGlutenFreeCake thank you I’m day 8 now and seeing activity. So exciting

[@christinag9671]

Are you able to use the initial discard to make goods? I’ve read mixed reviews saying that you shouldn’t use it until the starter is fully ready. I just don’t want anything to go to waste

[@LetThemEatGlutenFreeCake]

I've never tried it myself (I usually just throw it away because it's such a minimal amt), but there are recipes using sourdough discard all over the internet.

[@FrogMama58]

When you stir up your gf starter you can use metal spoons?

[@LetThemEatGlutenFreeCake]

I've always used metal spoons with no consequences.

[@kristinparks148]

Okay I'm new to all this... what do you do with the discarded stuff?

[@LetThemEatGlutenFreeCake]

Because there are only a couple of days of discarding, I just toss it in the trash. However, there are many recipes out there using sourdough discard. I don't have any, unfortunately.

[@msjr1765]

Question: I started my starter with brown rice flour and water. But when I used it, it didn't play nice with my bread flour. So I started feeding it with half brown rice and half my bread flour blend. Now, my starter is super active. It will triple in about 6hrs. Even if it's unfed and I take it out of the fridge, within a few hours it has doubled and has run over (unfed!). So, someone just told me that I shouldn't use any starches in my starter because it's all show and doesn't perform well. I would love some input. Thank you!!!!

[@LetThemEatGlutenFreeCake]

I've only tried my own gf bread flour blend and it didn't work. The different ingredients (probably the starches and whey protein) made it mold quickly.

[@DraconianRain]

I have to ask, did you have any mold issues? It's been my biggest issue with gluten free starter. I did read if it's too hungry it gets moldy fast and where I live is quite hot.

[@LetThemEatGlutenFreeCake]

I live in a pretty hot climate as well and I've never had issues with mold. Storing this in the fridge will really help with any mold issues.

[@DraconianRain]

@@LetThemEatGlutenFreeCake Thank you so much for replying. I’m going to try your method and storing in the fridge when it’s mature enough. I must admit I did not store mine in the fridge. Sourdough has been the most difficult so far but I’m determined to make it work.

[@avg1712]

Was wondering, What about using Oat Flour?

[@LetThemEatGlutenFreeCake]

Yes! I forgot about oat flour when making my video, but yes, I've used oat flour in the past and it's worked wonderfully!

[@laurieperry8519]

Does discard mean throw it out?

[@Jackofallzebras]

Mine stopped growing when I feed it 😅 I’m not sure what to do about that. It still smells quite sour 🤷🏻‍♀️

[@tammyellis8064]

Also, When feedfing it does it have to be the same kind of flour each time?

[@LetThemEatGlutenFreeCake]

No, it doesn't need to be the same kind of flour, but if you switch flours while building it, it may stall for a few feedings until it's used to the new flour.

[@laceepreuit4596]

Hello! Can you use the discard for anything?

[@LetThemEatGlutenFreeCake]

I never have, but there are recipes out there on the internet for sourdough discard use.

[@friendalways9140]

I'm useing buckwheat flour. It's day 3 and it smells pretty bad. Am I doing something wrong? Day 2 I could sense a tiny bit of something off.

[@LetThemEatGlutenFreeCake]

It is supposed to smell a little boozy. If it smells moldy or you see mold, toss it and start over.

[@keishaforbes8164]

Ideas for the discards?

[@LetThemEatGlutenFreeCake]

There are really only a couple of discard times so it's not like normal, but you could check this site for discard options: www.kingarthurbaking.com/recipes/collections/sourdough-discard-recipes

[@twiglegg508]

Is it required to leave it for so many days? My main goal is to collect enough yeast to use for bread.

[@LetThemEatGlutenFreeCake]

Yes, to get a nice strong starter you need to allow it time to develop.

[@wellnessgardencoach2178]

My first time making a sourdough starter and I am using King Arthur gluten-free bread flour and filtered water. I'm on Day 6 and the dough has taken on a light pink color and of course smells like it's souring. Should I be concerned about the pink color? 😬

[@LetThemEatGlutenFreeCake]

Ooooh, that might actually be mold. To be on the safe side, I would start over. Pink can sometimes mean mold, but without seeing it myself I wouldn't know. Maybe there is something in the KA flour that would cause that? I don't know.

[@madisenbackus]

Are you using spring water? That prevents mold.

[@Kobayashi360]

Do you use any starter cultures?

[@LetThemEatGlutenFreeCake]

No, just water, wholegrain flour, and time.

[@lindapittsonberger1874]

Can you make anything with the discard?

[@jesusmywholehaschanged]

Yes. Pancakes, crepes, cookies, anything you would use flour for. The young discard may or may not be strong enough for a loaf of bread yet.

[@camrynballestrazze3881]

Do we have to put it in the fridge day 10, if we are ready to use it?

[@LetThemEatGlutenFreeCake]

Not at all. You can use it right away!

[@laurelcook9078]

Mine was bubbly after day 2 but I think it’s because I gave it that biologist’s magic (I have a BS in biology and the yeast recognize my degree & stepped up 😂 no I think it’s because I live in Texas and it’s warm here.)

[@LetThemEatGlutenFreeCake]

Hahaha! This literally made me laugh out loud 🤣😂🤣😂

[@edwienawyatt6892]

What do u do with ur discard u take out?

[@LetThemEatGlutenFreeCake]

You can trash it or put it in another jar to start another starter. I don't have any recipes for discard because once you make the starter, you won't be discarding anymore like you normally would with other sourdough starters. But if you want to use it in recipes, check out Google for sourdough discard recipes. There are plenty :)

[@dmlinares]

Hi, could Quinoa flour work?

[@LetThemEatGlutenFreeCake]

Yes, I think so! I haven't tried it, so I'll have to put that on my list of things to try!!

[@danielagentile8049]

Have you tried quinoa flour? Would love to hear how it came out. Did you do 10 days of feeding?🙏🏼

[@freetigerschannel]

Can you use oat flour?

[@LetThemEatGlutenFreeCake]

Yep!

[@liveronander4837]

What do you do with the discharge?

[@LetThemEatGlutenFreeCake]

I throw it away, but you could use it to start another starter as well. There are also several recipes on the internet using sourdough discard.

[@lydiawall4018]

Can you use whole grain einkorn flour?

[@LetThemEatGlutenFreeCake]

Einkorn is still wheat, so if you have celiac like I do, you can't have it.

[@lydiawall4018]

@@LetThemEatGlutenFreeCake I’m aware. And so grateful that I do not have celiac. Not gluten intolerant at all❣️😊 Our son is intolerant. Interesting how when he goes to the U.K. he can eat gluten with no issues. Is it the gluten or the glyphosate??? Also have heard that einkorn has much less gluten and often does not bother before gluten intolerant people. I just think there is something to be researched about the gluten subject.

[@sarahjohnson2364]

Do you leave it out every day or in the fridge?

[@LetThemEatGlutenFreeCake]

Only when it's being created, then it stays in the fridge until I'm ready to use it.

[@mamawlife7852]

What do you do with discard?

[@LetThemEatGlutenFreeCake]

Because I only discard a little bit twice, I just toss it.

[@clairepaul3573]

How long does this take to make when it is hot weather?

[@LetThemEatGlutenFreeCake]

It really depends on your particular climate so I can't give exact time frames, but it will definitely be a shorter time frame than in colder months.

[@clairepaul3573]

@@LetThemEatGlutenFreeCake thanks heaps… I will look again and see what it most looks like to I can try and know What is the main thing to look for when it is ready? Australian summer (highs of anything from 30-45 degree C)

[@TheBabyjode]

What do you do with the discard?

[@LetThemEatGlutenFreeCake]

I added it to a starter I already had going, but you can trash it or there are plenty of recipes on the internet for sourdough discard uses.

[@anitaquinley4860]

Can you give the discard away to someone ho can feed it and make bread?

[@LetThemEatGlutenFreeCake]

They'd need to continue building the starter first, but yes, you could do that. At the point the discard is discarded, the starter isn't strong enough yet to be used.

[@lindapittsonberger1874]

? ? What do you do with it if you aren’t ready to make bread that day?

[@LetThemEatGlutenFreeCake]

Just store it in the fridge until you're ready. That's it! It's so, so easy 😊

[@valemerine3676]

what to cover with if you live in climate with many insects?

[@valemerine3676]

how to keep insects out?

[@LetThemEatGlutenFreeCake]

You can cover it with a linen type cloth and a rubber band so air can still get to it, but no bugs!

[@riannaonos7714]

Mine is on day 6 and is starting to go moldy! Help! Is this normal??

[@LetThemEatGlutenFreeCake]

Oh no! It's not normal per se, but it does happen from time to time from a few different variables (contaminated container or flour perhaps). Unfortunately, the only thing to do is trash the whole thing and start over.

[@LAKSHMIANGELES]

GRAMS? HOW ABOUT TEASPONS P OR TABLESPOONS? 🌺✌🏾💚🌺

[@LetThemEatGlutenFreeCake]

Grams are more precise.

[@grantfulghum2925]

Nice Starter! A little misleading on the "no feeding and discarding" when you feed and discard basically every day.

[@LetThemEatGlutenFreeCake]

What I mean by that is once you have created the starter, there's no need to feed it or discard from it daily. You put it in the fridge, where it stays until you're ready to use it. Very different from a normal sourdough starter.

[@tonykatieherres9991]

Yes I think the title is deliberately misleading.

[@jillsmith5864]

What do with the discard?

[@LetThemEatGlutenFreeCake]

I either toss it or put it in a jar and pop it in the fridge to start another starter one day.

[@jillsmith5864]

Thank you

[@manishalath5831]

Hi

[@TheSpanner75]

The starter you put in a jar, is that kept in fridge or out of fridge?

[@LetThemEatGlutenFreeCake]

I already had one started when I made this video, so I just added that discard to it and all of my starters are kept in the fridge until I'm ready to make bread.

[@isuggsy]

How long can the starter be kept in the fridge for until used?

[@RyouNoMegami]

I did exactly the same thing as you but with buckwheat flour and on the 9th day there was à layer of mold on top......had to discard the whole thing....lots of money and time wasted

[@sdfhftjdygk]

Has anyone tried baking GF sourdough bread in a bread machine?

[@LetThemEatGlutenFreeCake]

I don't own a bread machine so I can't answer this question myself.

[@sr9643]

Now how do we make a loaf with it? Step by step show me and explain to me like I’m 5 😅

[@LetThemEatGlutenFreeCake]

Haha! I have a video for sourdough bread right here on youtube. Let me know if it makes sense to you 😊

[@tylerl4472]

So… it was very bubbly on day 3,4, and 5. On day 6 and 7 it isn’t nearly as bubbly as before though

[@LetThemEatGlutenFreeCake]

That is normal. Just keep going.

[@TheBabyjode]

No yeast??

[@LetThemEatGlutenFreeCake]

Sourdough is a wild yeast.

[@beaz.c.5172]

Why discarding?

[@LetThemEatGlutenFreeCake]

Just while getting it established, none for maintenance.

[@tylerl4472]

50 grams of brown rice flour and 60 grams of water creates a liquidier consistency than in your video. 50 grams and 50 grams is too thick like when you added 50 but it doesn’t seem to mix as cohesively as yours.

[@LetThemEatGlutenFreeCake]

It probably depends on what type of brown rice flour you are using. If it's super gritty, then it won't absorb as much of the water and will be extra liquidy. You don't have to be precise. Just add a tiny bit of water until you get a very thick pancake batter-like consistency.

[@MyTubeofYouChannel]

"No daily feedings or discard!" Proceeds to make an 8 minute video of only daily feedings and discard.

[@LetThemEatGlutenFreeCake]

Once the starter has been made, there are no daily feedings or discards. My title says "easy to MAINTAIN with no daily feedings or discards." Watch the video and you'll see for yourself.

[@iriskoomi2857]

Your video title says no feedings or discarding, but in your video, you're doing feedings and discarding.

[@LetThemEatGlutenFreeCake]

My video title says no DAILY feedings or discards. Initially creating the starter, you must feed and discard for the first 7-10 days, until the starter is strong enough. After that, you will not have to ever discard again, and you'll only feed it when you use it in a recipe.

[@iriskoomi2857]

@LetThemEatGlutenFreeCake Why do you discard, if you're just going to add more anyways? (Im honestly trying to understand and learn how to do this. And i also appreciate your response since this video is months old).

[@LetThemEatGlutenFreeCake]

No problem! If you don't discard (at first), your starter will grow so much and may even grow out of your container (when you really don't need that much). When you store it in the fridge, it basically goes dormant until you revive it again with a new dose of flour.

[@mikhailvershinin2292]

Kind of a click bait because you fed it for 4 days….

[@LetThemEatGlutenFreeCake]

Not click bait at all. The problem is that people don't actually read. If you read the title, you'd see that it says easy to MAINTAIN with no daily feedings. Obviously you're gonna have to create it by feeding it at first.