Sourdough Mumma Sourdough Starter Gluten Free 20g

This little packet is the golden ticket to creating amazing gluten free sourdough bread, focaccia and more.

What you will need:

• Filtered water
• 1 packet of our ‘GF feed my starter’ mix

Vegan and Gluten Free

No: Wheat, eggs, nuts, soy, sugar, corn, GMO's, gums or instant yeasts.

As sourdough starter is a real living thing, like the seasons, the way it activates and feeds changes especially in different climates. Continue reading for everything you'll need to know about feeding your starter in these cooler months.

Hey there, sourdough superstars! Let's get Oscar’s party started!

1. Grab your 1.5L glass or plastic clean jar – we're talking squeaky clean! – and follow the instructions on your little packet of Oscar. Mix him up well with no dry lumps and not too watery.
2. Now, let him soak up some warmth in a cozy room, preferably around 24-25C. After about 12-24 hours, keep your peepers peeled for those tiny air bubbles starting to dance at the bottom of your jar. Remember, temperature is key here – warmer means faster bubbles (summer is ideal), while chilly temps will slow things down. Anything below 24C Patience is key!

SIDE NOTE: So, your starter's not exactly jumping for joy after 24 hours? Don't sweat it, babe! Sometimes those little yeasties just need a little extra time to stretch their legs and get the party started.

The best way I have found to activate Oscar when he is cold is to put him in a small insulated bag with a hot water bottle. 8-10 hrs later he should be bubbly and active. It's a great idea to check that the inside of the bag is warm half way through the timing and if you think you should reheat the water bottle-do it!

Then let's regroup for step 3. And if after that, your starter's still playing hard to get, don't hesitate to slide into our instagram DM's.

sourdoughmumma_

We've got your back, and we'll help you whip that starter into shape!

Remember, slow and steady wins the race. Once that starter gets its groove on, he will cruise along nicely. So keep the sourdough faith!

3. It's feedin' time again! Follow the instructions on the packet. When he is bubbly and smelling sweet and yeasty – that's when you know he’s alive and kickin'! A good indicator is bubbles on the side of the jar and when you drag a corn through the top of the mixture it is bubbly and active. It might not necessarily double in size but you will notice a huge change in the texture and activity in the starter. This might take around 12-24 hours, but hey, good things come to those who wait. If you are in the cold I would put him in the insulated bag again with the hot water bottle for 8-10 hrs. If you are nervous because this is your first time owning a starter, you can split the starter in half. Put half in fridge and other half in the insulated bag. That way you still have some left over if something goes awry.

Cold Snap Conundrum: Winter got your starter feeling frosty? Oscar can be very dramatic in the cold.

*Choose a few warm days coming up in your area to activate him for his best chance of coming alive.

*Use tepid water with every feed.

*I find the hot water bottle and insulated bag method above works the best and is easy. But here's a few other ideas below:

*Pop him in the oven with light on and a hot water bottle/wheat bag/bowl of hot water to try and keep that 24-25C temp he loves. Check it every 2hrs and re heat if needed to keep that temp up.

*If you have a seedling mat or reptile mat that works amazingly well.  Or if you have a dehydrator. Just don’t crank it up over 28C. We are going for fermentation not incineration! 24-25C is best.

Picture this: a jar full of bubbling, active starter, just waiting to be transformed into the gluten-free loaf of your dreams. Keep that golden standard going by giving it regular feeds to strengthen him up. Remember, maintaining your starter is like nurturing a tiny, delicious ecosystem. The more he is fed and used the more robust Oscar becomes.

Let's dive into some sourdough savvy, shall we?

Maintenance Magic: Treat your starter like the King he is with regular feeds. Ideally feed him every 7-10 days to keep him happy and healthy! Gluten free starters can be are a bit more fragile that a wheat starter and you want to avoid mould growing with the regular feeds.

Mould: If mould rears its ugly head, it might be time to bid Oscar adieu and start fresh. But hey, we're all about second chances, right?

H2-Oh Yeah: Filtered water is the name of the game here. The chlorine and fluoride in tap water can really P him off and he won’t perform.

Cold Snap Conundrum: Winter got your starter feeling frosty? Oscar can be very dramatic in the cold.

*Choose a few warm days coming to activate him for his best chance of coming alive.

*Use tepid water with every feed.

*I find the hot water bottle and insulated bag method above works the best and is easy. But here's a few other ideas below:

*Pop him in the oven with light on and a hot water bottle/wheat bag/bowl of hot water to try and keep that 24-25C temp he loves.

*If you have a seedling mat or reptile mat that works amazingly well.  Or if you have a dehydrator. Just don’t crank it up over 28C. We are going for fermentation not incineration!

So there you have it, gluten-free pals and gals! Get ready to rock your sourdough world with these tips, tricks, and a whole lotta love. Let's bake some magic together!