Has anyone heard about creating a starter with just yeast and water? I remember reading about a method to do this approx 25 years ago. I don't remember where I read it and now that I'm gluten intolerant I was wanting to still make a type of sourdough, or a better flavored gluten free bread. I'm not talking about raisin or fruit/yeast water.
From what I remember the yeast and water were allowed to sit for a day or so to develop then added to the recipe. I don't know if some sugar was added, too. Anyway if anyone has heard of this could you please let me know? I'm looking for depth of flavor not yeast activity. I'm sure I would need to add extra yeast when mixing up the dough.
Thanks in advance,