In a nonreactive container like a glass or ceramic jar, place ½ cup (about 60 grams) whole grain gluten free flour(s) and ½ cup (4 fluid ounces) spring or distilled water.

Using a nonreactive mixing spoon (like a wooden or silicone spoon), mix to combine well.

Cover the container loosely, and allow to sit on the counter at room temperature for 8 to 12 hours.

Remove the cover of the container, and add another ½ cup (about 60 grams) whole grain gluten free flour(s) and ½ cup (4 fluid ounces) spring or distilled water.

Using a nonreactive mixing spoon (like a wooden or silicone spoon), mix to combine well.

Cover the container loosely, and allow to sit on the counter at room temperature for 8 to 12 hours.

Remove the cover of the container, and add another ½ cup (about 60 grams) whole grain gluten free flour(s) and ½ cup (4 fluid ounces) spring or distilled water.

Using a nonreactive mixing spoon (like a wooden or silicone spoon), mix to combine well.

Cover the container loosely, and allow to sit on the counter at room temperature for 8 to 12 hours.

Remove the cover of the container, and add another ½ cup (about 60 grams) whole grain gluten free flour(s) and ½ cup (4 fluid ounces) spring or distilled water.

Using a nonreactive mixing spoon (like a wooden or silicone spoon), mix to combine well.

Cover the container loosely, and allow to sit on the counter at room temperature for 8 to 12 hours.

Remove the cover of the container, and inspect the contents by tapping the jar on the counter to see if bubbles begin to break the surface of the mixture, and smelling it to see if it has any sour odor at all.

If it does bubble and have an odor, discard any relatively clear liquid that has accumulated on top (called “hooch”) + about ⅓ of the volume.

Then feed it: Add another ½ cup (about 70 grams) gum-free gluten free flour and ½ cup (4 fluid ounces) spring or distilled water.

Using a nonreactive mixing spoon (like a wooden or silicone spoon), mix to combine well.

If it doesn’t bubble and have an odor, do not discard but feed with ½ cup whole grain flour and ½ cup water as directed above.

Cover the container loosely, and allow to sit on the counter at room temperature for 8 to 12 hours.

The starter is ready to use once it has ever doubled in size, and you have been feeding and discarding for at least one whole day.

The doubling is easily disturbed, though, and typically won’t last for very long. It just has to have occurred for you to confidently use it in a bread-baking recipe.

Before using the starter, you should have "fed" or refreshed it within approximately the previous 12 hours.

After using the properly fed starter, refresh it (see the next step for instructions), allow it to sit covered on the counter for about 12 hours, and then refrigerate it until it’s ready to be refreshed or used.

An active starter can be used for baking, then refreshed and stored, covered, in your refrigerator for about a week.

After about a week, you should refresh it. Here's how you do that.

Refresh your mature starter by removing it from the refrigerator and discarding about ⅓ of the volume (including any clear liquid or hooch from the top).

Next, add ½ cup (70 grams) gum-free gluten free flour and ½ cup (4 fluid ounces) spring water or distilled water. Mix with a nonreactive spoon.

Cover the starter and allow it to sit on the counter for about 12 hours before returning it to the refrigerator.

Repeat the process every week for the life of the starter.