Bringing Starter To Life

Why You Need to Choose Your Ingredient Combination First

Before bringing your low-carb dehydrated starter to life, decide which ingredient combination you prefer based on the low-carb sourdough recipes you want to bake.

If you plan to try all the recipes, you will need 2 Sinless Sourdough dehydrated starters:

• One for Fibre Flora recipes
• Another for Lifestyle Lina and Discard Diva recipes

Your Two Main Options

1. Fibre Flora (for low-carb sourdough with high fibre)
   • Uses oat fibre + vital wheat gluten
   • Creates delicious and dense bread and baked goods
2. Lifestyle Lina/Discard Diva
   • Uses almond flour + coconut flour
   • Produces lighter style sourdough + low-carb high-protein sourdough discard recipes

Basic Starter Creation Steps

Equipment You’ll Need:

• Glass jar with lid
• Spatula or chopstick for stirring
• Elastic band (to mark growth)
• Measuring spoons

Getting Started:

1. Add your low carb dehydrated starter to your glass jar
2. Add 1 tbsp each of oat fiber + vital wheat gluten OR 1 tbsp each of almond flour + coconut flour in the jar
3. Add 3 tbsp room temperature spring water
4. Mix and add 1 tbsp spring water more until mixture reaches pancake batter consistency
5. Cover loosely and keep at room temperature
6. Feed every 12 hours by adding more 1 tbsp each of your low carb flour combination
7. Continue for 3-7 days until starter is active

Your Starter is Ready When:

• It rises to the top of the jar
• Has a spongy texture with air bubbles
• Smells tangy and fresh

Important Tips

• Always stick with the same low carb flour combination throughout
• Use 1:1 ratio of ingredients (equal parts of each low carb flour)
• Use spring water (pH 7) for best results
• Keep at 20-21°C for optimal growth
• Low-carb starters behave differently than traditional wheat starters
• For best results, use your starter in recipes with the same flours

FYI: Sourdough Starter Feeding Test: 12 vs 24 Hours

The Experiment I tested how feeding schedule affects reactivating a dehydrated 1849 San Francisco sourdough starter using oat fibre and vital wheat gluten.

What I Compared

• Silver Lid: Fed every 12 hours for 6 days
• Red Lid: Fed every 24 hours for 10 days

Smart Starter Feeding Schedule

Week 1-2: Building Strength (Every 12 Hours) Feed your starter every 12 hours during the first few batches to establish a strong, active culture. This frequent feeding builds the microbial community your starter needs to thrive.

Week 3+: Maintenance Mode (Every 24 Hours) Once your starter is bubbling vigorously and doubling in size predictably, switch to feeding every 24 hours. This slower pace gives you better control over fermentation timing and prevents your starter from outgrowing its container.

Why This Matters:

• Prevents starter overflow 2-3 times per week
• Matches your actual baking schedule (most people bake weekly, not daily)
• Reduces waste from excess starter buildup
• Keeps your starter ready when you are, not constantly demanding attention

The Result: A perfectly timed starter that’s ready for your weekly baking sessions without the stress of constant maintenance or guilt over discarded starter.