The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hello from Texas

crust4u's picture

Hello from Texas


My name is Jack and I live in Austin, Texas. I've been baking bread off and on for many years. Traditionally I make a rosemary/olive oil bread from a recipe that got out of Food and Wine magazine over 20 years ago. I usually bake it around the holidays and give away a dozen or so loaves.

Longer ago than that, a friend of mine with roots in Germany gave me a sourdough starter that she got from her mom who lived in Germany and she got it from her mom and etc, etc. As best my friend knew, the starter was somewhere around 150 years old. It had the most wonderfully sweet/sour aroma. When I divorced, my ex cleaned out the fridge along with the bank accounts and threw the starter in the trash. Money is replaceable. The starter was not.

My new wife and I have only been married for 22 years but I think this one's going to last. We just discovered that she is gluten intolerant. We don't think she has celiacs but she definitely can't handle gluten in her diet. I've been on Mike's Sourdough board for a few months looking for gluten free recipes and it seems that it's pretty hard for the starter to work without wheat flour.

I can use any help, especially if it's the result of experience with sourdough and gluten free.

If anyone has a starter that sounds like what I lost, I'd be glad to pay for a start of it and to pay the postage.

I'm glad to be here and look forward to sharing what I have with what you have.


JoeV's picture

Sorry to hear about the loss of your starter. She must have been really upset to destroy a living, breathing creature. LOL

Starters that are passed from friend to friend do not remain the same for very long. The "yeast beasties" in starter have a relatively short life cycle, and are quickly replaced with new beasties that reside in the air around us. Every city and town has these present, and each imparts a unique flavor to that locale. The best known variety, San Francisco sourdough starter, when removed from SF, quickly loses its unique flavor, and takes on the "local flavor" of where it is relocated. That said, ANY starter you would get would quickly become just like the previous one of 22 years ago, provided you live in the same locale.

I made my starter back in 2008, and it has lived in my fridge since then. I made it from a recipe online, and was virtually foolproof. In a couple of days I had a starter and the rest is history. Here's the link:

If that fails you, drop me an e-mail and I'd be happy to send you some of mine. KD8PFB at Gmail dot com


David in Austin's picture
David in Austin

I'm here in Austin and have a thriving starter that I use for Pain au Levain, you're welcome to grab some. You can shoot me a note at bread at centraltime dot org. Also, for gluten-free, if you haven't tried it, Brazilian pao de queijo is quite delicious.

<sorry, just read your post more carefully - my starter is wheat-based - but let me know if you're wanting a recipe for Pao de Queijo>


ladyfish's picture

I too have gluten problems, really bad for a bread maker. 

this site "Menonite Girls Can Cook" has been wonderful.  Go to the Gluten free set of

recipies.  this one is a great place to start.

It actually tastes like real bread.

good luck.


Gluten-free Gourmand's picture
Gluten-free Gourmand

Jack, I am new here to the Fresh Loaf but I've been reading lots of the threads over the last few months while creating new gluten-free bread recipes.  I have sucessfully made a gluten-free sourdough starter using a recipe similar to the breadtopia starter referenced in Joe's comment.  I started it pretty easily with teff flour, but it's tricky to feed because each type of GF flour needs to take a different amount of water to make the right consistency.  I once killed a batch by using potato starch, which sucked up all the liquid and made the starter too dry.  It never recovered.  Since then I've developed a great GF bread floru blend.  I now sell some bread mixes online at  I've found that my new gluten-free bread flour blend is better than any single flour for feeding the starter because it's a little more balanced.  I am considering selling a "gluten-free starter kit" but don't have all the details worked out yet.  I know starter can be dried but I haven't done all the testing yet to make sure I can do it correctly.  If you would like to be on my list of testers, drop me an email at gina(at) and when I'm farther along in the process we can set something up.  It's good to connect with other GF bakers!

Mini Oven's picture
Mini Oven

A while back, there was a discussion on GF starters and several being made by various members.  A search might turn up a more recent discussion. Anyway, the thread was erased but not really.   If you click on my name and run down my favorite list, near the bottom is simply a thread called "deleted."  Click on it and read thru it. It will give you some ideas as to the "feel" of gluten free starters.  Cut and paste to retain any information.  It is too bad the other information and photos were deleted but the point is, it can be done.  Rice flour, amaranth, millet and buckwheat flours are all mentioned as feeding starters.  If you look up Amaranth starter you may end up in my blog posting.  Nico has a posting under rice starters.  The site search is your friend, don't be afraid to use it.  :)

You might find also interesting Sharon's blog: