Stir your starter, and discard or set aside all but 25 grams of it. Add in 75 grams of gluten free flour and 75 grams of bottled water. Stir well to combine. 

Cover starter and set back on the counter. Discard or use the discard in other recipes. Repeat in 20-24 hours.

Remove the starter from the fridge. There may be some liquid on the top. This is called “hooch” and is the byproduct of fermented yeast-  which is completely normal. You can stir this in or pour it out – I stir it in. Either way, give the whole thing a good stir, making sure to scrape anything off the sides of the jar. 

Discard or set aside all but 25 grams of it. Add in 75 grams of gluten free flour and 75 grams of bottled water. Stir well to combine and cover. 

Let the container sit at room temperature for about 2 hours, letting the contents warm up and start to “feed”. After about 2 hours return it to the fridge. Repeat once a week for the best health of the starter.