Gluten-free sourdough - Starter Culture

Gluten-free sourdough - Starter Culture 

PLEASE NOTE:

The gluten-free sourdough starter culture is only available as a live culture (not dried). Therefore it will be couriered out on Mondays & Tuesdays only to avoid delays. 

What is a gluten-free sourdough starter?

Gluten-free sourdough starter is a combination of gluten-free flour, water, and a friendly bacteria known as a “starter culture” that helps to create a leavening agent. It is used to make gluten-free sourdough bread and other baked goods. The starter culture helps to break down the starches in the flour, creating a dough that is easier to digest and more flavorful than just using gluten-free flour alone. It also provides a unique flavor and texture to the finished product.

How do I make GF sourdough bread?

Gluten-free sourdough bread is made with a combination of gluten-free flours, such as brown rice, sorghum, millet, buckwheat, potato starch etc, and a sourdough starter. The starter is a combination of activated yeast and bacteria that help to leaven the bread and give it that signature sour flavor.

Symbiota's gluten-free starter is several years old and continuously nurtured for the best GF sourdough bread outcome. This means it is diverse in probiotic bacteria and resilient. When receiving your live sourdough starter, you will need to feed it and it will be ready to bake with within 1-3 days. 

We feed our GF sourdough starter a combination of brown rice flour, buckwheat, and potato starch so it is already used to a variety of GF flours; making it quick to adapt to its new environment in your house. 

What do I receive in my purchase?

3-6 tablespoons of GF sourdough starter 

Recipe and instructions

 Alternatively, you can see our GF sourdough starter kit

PLEASE NOTE:

Please use an urban address where possible.

Live cultures are couriered out on Mondays & Tuesdays to avoid delays.