I’ve been making a sourdough, yeast free starter for my daughter who is allergic to commercial yeast and sensitive to wheat. It works well and gives her a bread she can eat after going 10 years without bread! I can’t call it gluten free as I use a mix of 1/3 rye with 2/3 gluten free 1:1 flour and add rye flour to the bread dough in same proportions so I don’t have to add extra gums. She is so happy! I hope to get her to try a bread made of wheat with the entire dough left to rise for 8 hours for the first rise and after salt and butter added, another rise for the shaped dough which I am hoping will break down the wheat enough she won’t get a stomach ache from it. I use a wheat sourdough starter with a thick pancake batter consistency for my own bread. I got started with both sourdoughs through the King Arthur instructions! Yay King Arthur for all the help.

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