Flour
We recommend using our White Gluten-Free Bread Flour to feed & maintain your starter.
Feeding Schedule
Maintaining a healthy & active starter means that you will produce delicious bread every time. It also means your starter will grow more predictably which will allow you to better plan when your bread will be ready. You only need to keep as little as 1 tablespoon of starter to continue feeding & keep for your next bake.
If your starter is stored at room temperature, you will need to feed it once daily or every second day. This is because at warmer temperatures the yeast activity accelerates & can make your starter go sour, when this happens it means it will require a refresh (aka feed).
If storing your starter in the fridge, this slows down yeast activity so we recommend feeding or using your starter atleast once a week to ensure it stays healthy. This ensures optimal performance & avoids your starter going into “dormant mode”, which can take longer to revive. In our experience, if you are using our GF White flour to feed & maintain your starter, it can be stored in the fridge in an airtight container for up to 3 weeks. Provided it has not gone off or smelling funky, which in this case you will need to throw out.
Is it ok to keep my starter in the fridge for more than 1 week without feeding it?
Yes, however your starter will go into “dormant mode” which means it is still alive but will take longer to be revived. To store your starter for long periods, use an airtight container & pop it into the fridge. It can be stored up to 3 weeks before needing a feed. It will be sluggish to grow after the first feed so be patient!
When Using from Fridge
Take your starter from the fridge & let it come to room temperature. If it has been in the fridge for a while it may smell a little sour, if this happens than discard all but 1 tablespoon & feed it 5 tablespoons of White Gluten-Free Bread Flour & 5 tablespoons of water. Mix well, until smooth dough. Let it double before using it.