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December 23, 2025
By Jennifer Roberts
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Megan B
2 months ago
Just a quick note for anyone trying to find something other than rice flour to use. I am using somewhat fresh ground sorghum and millet (50/50 blend). I grind a bunch every week or two and keep most in freezer except what I'm using to keep my starter going. The first few days of developing my starter, 1/2 flour 1/2 water was great. But once it got going it kept getting realky active but too acidic super fast and had lots of liquid sitting on top within an hour or feeding, even with mire frequent feedings. I followed Jen's recommendation to go more by look instead of exact measurements and tried reducing the water by half. It worked great and solved the issue! It finally peaked and stays looking great! So now whatever amount of flour I use I add half the volume in water (currently 1/2 cup flour to 1/4 cup water added to about 1 1/4 cup starter). Thought this may help someone else. Im getting great results from the discard but have not tried a loaf bread yet. Hoping to soon and will report back.
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Ashleigh
4 months ago
Has anyone ever had the top layer show signs of mould? furry layer and small white mould dots forming? im on day 10. really would like to just scrape off top and keep feeding but not sure if that will work?
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Farm Fresh Family
4 months ago
Sourdough starter that begins to mold is usually due to an environmental shift or lack of consistent feedings. If you see mold, throw your starter away and start over. For this reason, I always keep a backup starter in my refrigerator. If it's your only starter, start 2 jars at the same time so you have a back up on hand.
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Samantha W
5 months ago
Haw you used Caputo gf flour? I have heard it works great and was wondering if this starter would work well with it!
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Farm Fresh Family
5 months ago
Caputo GF Flour Contains: Gluten free wheat starch (meets the FDA requirements for Gluten Free products), dextrose, maize starch, buckwheat flour, rice starch, psyllium seed fibre, guar, flavoring. I am unable to have wheat so I don't use it. But my question for anyone who has celiac is - if there is something called silent celiac where people can have celiac disease and not know it because the symptoms are so masked (until their gut has been broken down and it no longer is), then how is gluten "removed form wheat" or wheat starch with "FDA requirements" not still causing micro exposures that can build up over time to the lining of the gut? I have no idea if I'm reading too much into it, but that's the thought I've been having about the product in general Based on what I know about gluten free starters, I'm sure it would work, but not sure long game how well it would hold up because it is cut with extras that a starter does not need like maze startch and guar and flavorings. I have seen beautiful results from others baking with it as an add in but I don't have much data with it as an actual starter. Single flours are the strongest for starters for the long haul.
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Cam S
5 months ago
what other options are there to use in place of rice flour for a starter? especially if i want it more "soudoughy" ?
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Farm Fresh Family
5 months ago
You can use millet, buckwheat, sorghum (any single grain flour will do the best!)
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Kelly W
8 months ago
Can I use white rice flour? I couldn’t find brown rice flour
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Farm Fresh Family
8 months ago
Could you, yes. Would it work the same, no. The single flours all operate differently. If you cannot find a flour locally, could you order one on amazon?
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