Raising gluten-free sourdough

Preparation

• Root awakening
• Take 10 g of dried sour root from the bag and put it in a clean and odourless container.
• Add about 10g of warm water (not hot) and mix well.
• Then add about 10g of your chosen gluten-free flour.
• Mix well, protect with a cloth or plastic wrap and let the root rest for about 3 to 4 hours.
• Root feeding
• The root should be fed at least 3 times a day, for 3-4 days.
• Feeding is done in a 1:1:1 ratio, i.e. 1 part root, 1 part water and 1 part flour.
• After a few feedings, you can discard some of the root or save it for use in, for example, lettuce dough. The root starts to bubble and smell sour as the feedings progress.
• Keep the root emergence and feeding area warm, but not hot, around 22-25°C.
• It's just about ready when you see the air bubbles in the picture and it smells pleasantly acidic.

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• Between baking, the prepared root should be stored in the fridge in a closed, clean container, where a protective layer of vinegar-scented protection should form on top of the root.