Sourdough starter

When I made this starter, I ised the recipe as I found it in a gf bread machine cook book (125 Best Gluten Free Bread Machine Recipes):

3 Cups warm water

2 Tbsp granulated sugar 

2 Tbsp instant yeast 

3 Cups sorghum flour 

1. In a large glass bowl, combine water and sugar. Sprinkle with yeast, gently stir to moisten and let stand for 10 minutes 

2. Add sorghum flour and whisk until smooth. 

(Or combine steps 1 & 2 and just dump it all in at once and whisk together!  That is what I did, lol!)

3. Cover with cheese cloth or loose-fitting lid. Secure so that it is not touching the starter. Let stand at room temperature for 2-4 days, stirring 2-3 times a day. When ready to use, starter has sour smell, with small bubbles 

4. Store, loosely covered, in the refrigerator until needed. If not used regularly, stir in 1 tsp of granulated sugar every 10 days. 

Then as I have used the starter instead of going out and getting more sorghum flour, I have been adding whatever gluten free flour or gluten free flour mixture I have handy. 

Feeding the starter :

To replace each cup of starter used in a recipe, add 3/4 Cup water, 3/4 Cup gluten free flour (so far it doesn't seem to matter) and 1 Tbs of sugar to the remaining starter. Stir well, cover loosely and let stand at room temperature for at least 24 hours.