gluten-free sourdough starter

Creating a sourdough starter from scratch with da Carla's pure wholegrain flours is the ultimate way to discover the power of natural fermentation. By using our teff, durra, bovete and hirs flours, you get a living culture that gives your bread a fantastic lift, deeper flavour and better digestibility.

Here we'll walk you through how to bring your starter to life in just a few days.

Ingredients:

DAY 1
50 g da Carla flour
50 g lukewarm water (approx. 28 °C)
optional: 1 msk grated organic apple.

DAY 3-7
50 g da Carla flour
50 g lukewarm water (approx. 28 °C)

Bovete

Behaviour: This is the most active and fastest-growing starter. It often gets going quickest of them all, but is also extremely absorbent.

Water requirement: Highest. We've noticed that bovete soaks up liquid quickly. If the mixture becomes too firm, the bubbles won't manage to expand and lift the dough. Feel free to add 5–10 g extra water when feeding to keep the consistency creamy.

Teff

Behaviour: A very reliable flour with stable rising power. It's with teff that we most clearly see the starter build a domed shape on top when it's ready to use.

Water requirement: Normal. Here a 1:1 ratio (equal parts flour and water) usually works best. Aim for a consistency similar to a really thick sponge cake batter.

Durra

Behaviour: Often starts off a little calmer than bovete and teff, but builds up a strong and stable culture over time. It stands out with a very mild and pleasant scent reminiscent of flowers.

Water requirement: Medium. Durra is easy to work with and keeps the moisture balanced without needing major adjustments.

Hirs

Behaviour: Can be a bit trickier to get started, which makes the grated apple extra important here. We noted that hirs starter can often look a little watery at first before fermentation has properly taken off – that's completely normal and settles after a few feedings.

Water requirement: Low to medium. Be careful not to let it become too runny later on; it needs a certain firmness to be able to hold onto the air and rise from the marking.

Method:

Day 1: Activation

Mix flour and grated apple (optional) in the jar. Add the water in stages. Different flours soak up different amounts of liquid, so start carefully. The goal is a thick, even porridge. Stir, place the lid loosely ajar, mark the level on the surface with an elastic band or a chalk marker and place the jar somewhere warm (24–26 °C), for example on top of the fridge.

Day 2: Oxygenation & Observation

Today you don't add anything new. Open the jar and stir to introduce oxygen. The scent is still neutral and floury at this point. Do you see a layer of liquid on top? That's called hooch and is completely harmless. It just means the starter is hungry or that the flour has separated. Don't pour it away – simply stir it back in for extra flavour.

Day 3: Assess the activity

Look for small bubbles. If your starter is bubbling, it's time for the first feeding (see below).

If you don't see any bubbles yet – take it easy! Some flour types need 6–24 hours extra to wake up. Let it sit for another day and stir now and then before starting the feeding.

Day 3 (or 4): First feeding

When it's bubbling, it's time for the first feeding:

• Pour out half the contents (discard – save it for pancakes or muffins!).
• Add 50 g new flour.
• Add approx. 50 g water in stages. The consistency should be creamy but stable.
• Mark the jar (with an elastic band or marker) level with the surface to track the progress.

Day 4 onwards:

Repeat the feeding once a day. When the starter consistently bubbles and smells good approx. 6–12 hours after a feeding, it's time to bake your first bread!

When is the starter ready to use?

It normally takes 5–7 days before the starter has built up enough strength to bake bread, but don't rely blindly on the calendar. Look for these three signs that your da Carla starter is thriving:

• The scent: This is your most important evidence! The neutral floury smell has now been replaced by a pleasant, fresh and tangy scent – think yeast, tart fruit or soured milk. It should smell inviting and fresh.
• The bubbles: You can clearly see small bubbles through the glass and on the surface.
• The shape: Instead of just lying flat, you can see that the starter has risen slightly. Some flours form a small dome on top. It doesn't need to double in size (which gluten-free starters rarely do), as long as it feels lively and airy and rises from your original marking.

Timing and planning

Once the starter is established, it usually reaches its peak (when it's most active and ready for baking) after approx. 6–12 hours at room temperature.

• For evening baking: Feed your starter in the morning (approx. 7:00 am).
• For morning baking: Feed your starter late the evening before.

Storing in the fridge

When you're not baking every day, the starter can be kept in the fridge with a tight-fitting lid. We've found it copes well unfed for 1–2 weeks. When it's time to bake again, take it out and feed it once at room temperature so it comes back to life.

The same principle applies to your discard (the surplus). Collect it in a jar in the fridge; it works brilliantly as a flavour booster in pancakes or muffins even after sitting unfed for a while.

Important about hygiene

Gluten-free starters are more delicate than those with gluten and can easily go mouldy.

• Always work with thoroughly cleaned jars and utensils.
• We strongly recommend steam-sterilising the glass jar (or rinsing with boiling water or heating it in the oven at 100 °C) to give the starter a safe environment.