Living Dough Gluten Free Sourdough Starter – Active Organic, Live Culture for Artisanal Baking: Bread, Pizza, Waffles, Pancakes & More

A: Living Dough Gluten-Free Sourdough Starter is an active, living culture that needs immediate feeding upon arrival to recover, using a 1:1:1 ratio (starter:flour:water by weight). It requires consistent feedings (every 12-24 hours) with gluten-free flour and filtered water to become bubbly and active before baking.

A: To keep your Living Dough sourdough starter gluten-free, feed it with gluten-free flours that do not contain xanthan gum, such as brown rice flour, buckwheat flour, sorghum flour, or millet flour. Brown rice flour is often considered best for daily feedings, and it is essential to use filtered, bottled, or spring water.

A: Brown rice flour and buckwheat flour would be the best option for this starter. Other excellent options include sorghum, millet, or high-quality 1-to-1 gluten-free blends. For the best results, use fresh, whole-grain flour to establish a strong, active starter

A: This is Gluten Free.

A: Organic Brown Rice Flour, Spring Water are the primarily ingredient

A: If you were able to open the starter today and simply add 2 oz water and 1-2 oz flour into the same container and close it back up then you can definitely can keep in the refrigerator over the week no problem.. it would just need a small feeding to last the week in the refrigerator. If you can't for a couple days, then we recommend keeping it in the refrigerator. Any longer than that, like 1 week, then we recommend keeping in the freezer. Starters can survive indefinitely in the freezer... then begin feeding once returns to room temperature.

A: Right away. If you can't for a couple days, then we recommend keeping it in the refrigerator. Any longer than that, like 1 week, then we recommend keeping in the freezer. Starters can survive indefinitely in the freezer then begin feeding once returns to room temperature.