Gluten-free sourdough starter can act like a volcano

Do not be scared away by the long list of directions, I had to make them precise, because one time, I checked on my sourdough starter to see that the lid, (I had the ring on,) had been completely blown off, and sourdough starter was everywhere. These careful directions should stop the same thing from happening to you, but please tell me if anything unexpected happens, I would be pleased to make some changes. The blown-off-lid incident may have been caused by our high elevation, and may not happen to you. As it is, this starter is a MUST TRY! It is easy, and it makes your breads rise sky high, like they have never done before!

2 ¼ teaspoons dry yeast granules

1 cup water

1 teaspoon tapioca flour

1 teaspoon sugar

1 cup rice flour, brown or white

Use a regular one quart jar for this, place all ingredients in jar, stir well, and sit out until fermented, (1-3 days,) Stir every few hours at first, or whenever mixture rises too high. Do not place ring around lid of jar, just the top part, so if mixture blows up, nothing will happen. I also advice you place jar in a bowl, so that your cupboard or shelf doesn’t get covered with sourdough starter. Every time this starter starts to lift off the lid, stir, and it will die down again. After the first six hours or so, it will stop altogether, and sit still for a bit. Stir well before using, and consistency should be like a pancake batter. Replenish starter after using with ½ cup or 1 cup lukewarm water and ¾ cup or 1 ½ cups rice flour, as needed, each time you bake. I would advise you did not use the higher quantity, even if the amount of starter looks low, because the second time you use the starter, it will rise a little bit, at which point you should stir it. After the first replenish, when it seems to have died down, it is safe to put the ring on the jar, but put it on loosely, just in case.