Sourdough Starter - Complete Gluten-free Cookbook

• 3 cup warm water
• 2 tbsp granulated sugar
• 2 tbsp instant yeast
• 3 cup sorghum flour

1. In a very large glass bowl, combine water and sugar.
2. Sprinkle with yeast, gently stir to moisten and let stand for 10 minutes.
3. Add sorghum flour and whisk until smooth.
4. Cover with a double layer of cheesecloth or a loose-fitting lid.
5. Secure so that it is not touching the starter.
6. Let stand at room temperature for 2 to 4 days, stirring 2 to 3 times a day.
7. When ready to use, starter has as our smell, with small bubbles rising to the surface.
8. Store, loosely covered, in refrigerator until needed.
9. If not used regularly, stir in 1 tsp granulated sugar every 10 days.

water, sugar, yeast, sorghum flour

Taken from cookpad.com/us/recipes/334539-sourdough-starter-complete-gluten-free-cookbook (may not work)