Starting sourdough

This might look like a chipped bowl containing undercooked porage but it is in fact an attempt at making sourdough.

It is because I heard a podcast where a woman I have never heard of said that sourdough bread can be tolerated by the gluten-intolerant. So I thought I would give it a bash.  I think the reasoning is that it is that it has already been partly digested during the fermentation and so your own digestive system has a better chance with it.

And importantly, you can keep the starter in the fridge for a week or even freeze it between bakings as I really do not intend to hand bake bread every couple of days, even if I do like it.

So in a weeks time, if it doesn't kill us I will let you know!