Gluten-Free Sourdough Starter
excerpted and adapted from an article by Sharon Kane
*A few definitions:*
STARTER: A culture of wild yeast and lactobacilli in a flour-and-water medium used for leavening bread products.
PLAIN STARTER: Simply brown rice flour and water (not as potent or dependable as a boosted starter).
BOOSTED STARTER: Brown rice flour and water boosted with one to two tablespoons of water kefir, dairy kefir, kefir whey or kombucha.
FRESHLY MADE STARTER: A new starter made without any previously fermented starter.