My roommate and I have been successful at keeping our gluten free sourdough alive but we’ve got a few questions about what we could be doing better. Do you discard every time you feed and if so how much should you have left? Is developing hooch okay and how can we prevent it? Is it normal that gluten free starter doesn’t really rise? It bubbles a lot and smells good but doesn’t go above our rubber band when fed. I am hoping to share the starter with someone who will need to drive 17 hours with it, any tips on transportation?

What has everyone been doing with the GF Sourdough? We have been using the Namaste flour blend every time and it has worked wonderfully! We usually do the regular sourdough recipe for measurements but then I also include 2 eggs because that seemed like the right thing to do! We have done bread, pizza crusts, and a cinnamon roll bread with icing! 🤤 Any other successful attempts?