Amanda

May 1, 2020 at 10:51am

So I've been trying to find a good way to make a gluten free sourdough starter with low waste, and this seems like a good experiment! However, if you make the starter out of the yeast water, can you then switch to regular sourdough upkeep/feedings? As in, just using the yeast water as a springboard for regular starter? I wanted to give some discard to friends/bake with it.

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