Prep the Jar:

• Wash the jar with hot soapy water and dry it thoroughly with a clean towel. Using a clean jar is crucial to avoid any potential bacteria from contaminating the starter during its initial development.
• Next, weigh the jar on a kitchen scale. Attach a label or a piece of tape to the jar and write the weight in grams on it. Alternatively, you can make a note of the weight on your phone for reference.

Days One and Two: Twice a Day Feedings

In the morning:

• Add 50 grams of gluten-free flour and 50 grams of water to the clean jar. Stir well with a non-reactive spoon (wood, stainless steel, or silicone). The mixture should be thick and pasty when stirred, but smooth out to a flat surface when at rest. You can gently wiggle the jar to help it settle.

  If it remains lumpy and doesn’t flatten, add 5–10 grams more water. If it’s too runny, add a bit more flour.

  Be sure to adjust the water amount in your next feed to maintain your starter at the desired weight.
• Scrape down the inside walls of the jar with a small spatula to clean them. Wipe the mouth of the jar and the area under the rim with a clean towel.

  Cover the jar with a piece of cloth secured with a rubber band, or loosely place a lid on top to allow air circulation inside.
• Place the jar in a slightly warm spot, away from the sink or any air vents.

At night (about 12 hours later):

• Repeat: Feed the starter with 50g of flour and 50g of water, stir thoroughly, and scrape down the sides of the jar.

Days Three Through Seven: Discarding Starter Down to 50g and 1:1:1 Feeds

• By now, your starter should have some bubbles and may have a yeasty, alcoholic, or sour smell. During this phase, the beneficial bacteria are fighting off the harmful ones, so you might experience "false starts", periods of rising followed by reduced activity. This is completely normal as the starter continues to strengthen.
• Each morning, discard the starter down to 50g. Then, add 50g of flour and 50g of water, stir, scrape the sides, and cover loosely. We'll increase to 100g next week, but for now, stick with 50g to minimize waste. Important: Until your starter consistently has a pleasant smell and bubbles (usually around days 10-14), it's best to compost or dispose of the discard. It’s not safe to consume yet, as it may still contain harmful bacteria.
• Place the jar in a slightly warm spot, away from the sink or any air vents.
• *If you don’t see any bubbles by day three or if your home is warm and humid, I recommend feeding your starter every 12 hours (twice a day).

Days Eight Through Fourteen: Discarding Starter Down to 100g and 1:1:1 Feeds

• Your starter should now be active with large craters and small pinprick bubbles. If it rises well, has lots of bubbles, and smells pleasant, you can use the discard in recipes. If it’s not rising or bubbling, continue feeding it consistently. Adding a teaspoon of honey per feeding and increasing to 100g should help boost growth.
• Each morning, discard the starter down to 100g. Then, add 100g of flour and 100g of water (or slightly less if using sorghum flour, as it absorbs water differently). Stir well, scrape the sides clean, and cover loosely.
• Place the jar in a slightly warm spot, away from the sink or any air vents. Watch for peak activity, which typically occurs 3 to 5 hours after feeding.

Onward:

• By the second week, your starter should be bubbly, lively, and have a pleasant yeasty smell. You can keep it at your preferred amount (e.g., 100g, or smaller like 50g or 30g). If you bake often, store it at room temperature and feed it equal parts starter, flour, and water twice a day. If you bake less frequently, refrigerate it and feed or discard once a week. Before baking, give it two substantial feedings (about 150g of starter, 150g of flour, and 150g of water each time).
• If you're still having trouble with your starter after two weeks, check out my troubleshooting tips or leave a comment with your questions.
• Happy baking!