We haven't done much experimenting with this for ourselves, Nancy. We did some research and found that there are ways to make a sourdough starter from grains like quinoa flour, but the process is different than what is shown on our blog. You might want to take a look at some other articles online that give alternate instructions. If you're looking to simply feed your already existing starter with ancient grains, you could try alternating feedings between all-purpose flour and ancient grains to give it a bit of extra vitamins and minerals. Watch to see how it responds--you might need to adjust your ratios as needed. Give us a call if you have any trouble: 855-371-BAKE(2253). Kye@KAF

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