Choosing a Sourdough Starter that's right for you!

Choosing Your Sourdough Starter: Regular vs. Gluten-Free

When signing up for class, you'll have the option to choose between a traditional sourdough starter (made with wheat flour) and a gluten-free sourdough starter (made with gluten-free flour). Here's a quick breakdown to help you decide:

🍞 Traditional Sourdough Starter (Regular) – Recommended for Most

✔ Easier to maintain & highly active – Ferments faster and strengthens over time.
✔ More forgiving – Less prone to spoilage or inactivity.
✔ Better structure & texture – Creates beautifully risen, chewy bread.
✔ Classic sourdough experience – If you don’t have a dietary restriction, this is the best option for learning the craft!

🌾 Gluten-Free Sourdough Starter – For Those Who Truly Need It

✔ Great for gluten-sensitive individuals – Uses gluten-free flour for a fully wheat-free starter.
✔ More delicate to maintain – Takes longer to ferment, needs precise hydration, and requires more attention.
✔ Bakes differently – Without gluten, bread lacks the same chew and rise as traditional sourdough.
✔ Can be trickier to troubleshoot – Not as resilient as a wheat-based starter.

👉 Recommendation: If you don’t have a gluten intolerance or sensitivity, I strongly encourage starting with the traditional sourdough starter—it’s easier to maintain, more reliable, and gives the best baking results. However, if you absolutely need a gluten-free option, I’m happy to guide you through the process!