Creating A New Culture From Sourdough Discard

On day 7, place the sourdough discard in a new jar and set it aside.

Whisk the brown rice flour and millet flour in a medium bowl until combined. This is the flour you will use to feed your starter.

Add 60 grams of flour and 60 mL of water to the discard and stir to combine. Cover it with a cheesecloth and secure it with a rubber band. Let it sit for 12-24 hours until it is active.

Remove a spoonful of the starter and discard it.

Add 60 grams of flour and 60 mL of filtered water to the discard and stir to combine. Cover it with a cheesecloth and secure it with a rubber band. Let it sit overnight until it is active.

Remove a spoonful of the starter and discard it.

Next, add 60 grams of flour and 60 mL of water to the discard and stir to combine. Cover it with a cheesecloth and secure it with a rubber band. Let it sit overnight until it is active.

You can store this starter in the fridge if you are not going to make more bread right away. But remember to remove it from the fridge, let it come to room temperature, and feed it once a week so it remains healthy.