Can I use the same ratios with gluten free flour? This is my first time making a sourdough bread, so any advice would be welcome. I am looking to make a baguette style, like cheese cake factory. When starting my bread, can I use a greased wood bowl, or possibly a plastic big bowl? What's my best option. I love a strong sour, and any of the gf sourdoughs I've bought, have zero flavor. Any advice on a nice bitter bite? Thanks!!

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