This is a starter-making recipe that uses a small amount of dry starter from a store-bought gluten-free starter packet, or some dry starter that you have saved/received from someone else. See Baking Tips below for using wet/hydrated starter to get one going.
This is a recipe using a wine-making technique—mashing grapes—to cultivate a vibrant sourdough starter. This starter may take a few days longer than our Brown Rice Sourdough Starter, but we recommend trying it as it makes a strong, delicious starter you can rely on for years.
These crisps are a great way to use up sourdough starter discard. Enjoy them for snacking on as is, or for adding crunch to salads and soups, or for dipping into all sorts of sauces, hummus, and dips.