Gluten Free Sourdough take 2

The first attempt at making sourdough was a bit of a hockey-puck and honestly I was a bit dissuaded to go back and figure this out. So I started out with a ball jar, water and flour.

Day 1
1 cup brown rice flour
1 cup water

Day 2
I shook the jar and forgot to feed it

Day 3
1 cup tapioca starch
1 cup water

Here is what it looked like on day 4:

BUBBLES!
Day 4 bread making

1 1/2 cup of starter (poured the hooch off first)
1 tsp honey
2/3 cup millet flour
2/3 cup potato starch
1 1/2 tsp xanthan gum
1/2 tsp psyllium husk
1 tsp baking powder
1 egg
2 tsp canola oil
1/2 tsp kosher salt
1 tsp apple cider vinegar
2-3 tbsp hooch

1. Mix everything really well, paddle attachment.
2. Spread into a well greased baking dish.
3. Put in a warm oven (turned it on to 200F for 5 minutes, shut it off, put in pan) to proof.



2 hours, no movement.
5 hours, it was time for bed and I left the damn thing in the oven with a damp paper towel over the top
next morning, running late, pull the loaf out of the oven and it FINALLY rose. Cover in plastic wrap and throw it in the fridge.

Day 5
Baking
350F for 40 minutes.

Texture - pretty good, a little dense, but an even crumb for sure.
Taste - a little sweet, but a nice fermented flavor. It really lacked salt though. Even with toasting a slice and sprinkling salt atop it, it still wasn't something I was jazzed to eat. So I turned it into breadcrumbs. Delicious breadcrumbs.