Sourdough
Before we had our first child and found out about her food sensitivities I became pretty good at making sourdough bread. After going gluten free I made a gluten-free sourdough starter using teff flour and many loaves. I used the guide from Gluten-Free Girl American Classics Reinvented. This turned out well, although it would sometimes be a little sticky in the center. I believe it had more of a beer bread taste than a traditional sourdough.
Teff Starter
For the teff starter, I started with about 56 g teff and 44 g water (I played around with different ratios if I felt it was too thick or thin). I would feed it roughly every 12 hours with that same amount until my container got too full. Then I would make pancakes with the excess. It usually smelled pretty gross for several days then moved to more of a beer-like smell. It usually took about a week to establish. After doing that for a while, I decided to move it to the fridge. I would only take it out and feed it the night before or several hours before I wanted to use it for something. I would feed it the amount I was going to use. Then, after I got what I needed for making bread or whatever, I would put it back in the fridge.
