Millet Flour Sourdough Starter
This is a super easy low-discard gluten-free sourdough starter recipe! This recipe is specifically designed to be made with millet flour. You can also check out my starter recipe with brown rice flour.
Ingredients
- 1 lb millet flour the exact amount depends on the number of days you will be feeding it.
- 1 lb water room-temperature
- 1 teaspoon honey/maple syrup/sugar optional
Instructions
Day 1
- In a clean glass jar mix 20 grams of millet flour and 20 grams of water (the mixture should look like a thick paste) . Stir well and slightly scrape the walls of the jar to not leave much starter left on the jar walls. Cover the jar with cheesecloth or with a lid (loosely). Let the mixture sit for 24 hours.
Day 2
- Check your starter for activity. If it has bubbles that means bacteria started doing its job! In that case, proceed to the next step. If you don't see bubbles at all, stir the starter once again without adding anything and leave for another 24 hours.
Day 3
- By now you should see little air pockets in the starter (this is why it is important to use a glass jar). This means that bacteria are activated and they are ready for a new feeding. Take about half of the starter and place it into another clean glass jar. This will be your discard jar you can keep in the refrigerator and use the discard later in recipes. Now, add 20 grams of millet flour and 20 grams of water to the remaining starter, stir well, cover it with a lid or cheesecloth, and leave the mixture to ferment for 24 hours.
Day 4-14
- From now on you will need to continue discarding half of your starter and adding 20 grams of millet flour and 20 grams (or more) of room-temperature water daily. To give an extra boost to your millet starter you can start discarding and feeding it twice a day in the morning and in the evening. To give an even stronger boost, you can add a teaspoon of honey or sugar to it but don't do it every day. Adding a sweetener once is enough!
Notes
- Don't get discouraged if your starter stops showing activity after day 2. It is totally normal and it will come back to life. Keep feeding and discarding it!
- You can add other gluten-free flours to your millet starter once it is established. Keep in mind that the best gluten-free flours for starters are sorghum, buckwheat, chickpea, brown rice, teff, and millet.
- It is normal for a starter to smell like vinegar or have another type of strange smell. Don't throw away a starter based on smell alone. Your starter only needs to be thrown out if it is covered in mold!
For storage options read the directions in the post above!
Nutrition
Serving: 96gCalories: 224kcalCarbohydrates: 44.7gProtein: 6.9gFat: 2.6gPotassium: 258mgFiber: 5.2gIron: 5mg
Tried this recipe?Let us know how it was!