Hi Barbara! I responded to your earlier question as well, so I think I would go with the same advice, which is to reduce the starter to a version of our Smaller Starter recipe, which fits nicely in an 8-ounce canning jar. For your feeding routine, I would go with 20g starter + 40g water + 20g GF Bread Flour. Feed once a day when you have your starter out at room temperature, or you can leave it out for 2-4 hours to start bubbling, and then store it in the fridge for up to a week. Note that it will likely take several days for your starter to adjust to the new flour source, so I would recommend keeping it out at room temperature and feeding it once a day until it is rising well and has a good aroma.

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