Hi I live in Melb Australia,
I'm nilly on day 3 of my sourdough starter,
I started with 1/4 cup flour gluten free and 1/4 cup of tempered boiling
water, as it's been quite cold here 10 Degrees, and I've been discarding
1/4 cup of the sourdough in 24 hours is that correct, and then putting
a 1/4 cup flour back in and the same with water, and each time putting
in a teaspoon of xanthan gum is right, and it's really think batter is that
correct, there no bubbles yet its 1:00 am on 1/05/20 I should feed it
every 12 hrs tomorrow right, if there is anything else I need to know
please let me know its harder to be gluten free, I've been celiac
for 10yrs now, on the 15 may will be my 50 birthday and I was
diagnosed on my 40th birthday so with it being my 50 will I be
told I'm cured Ha Ha.
hope you guy are all safe and well in America take care.

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