It is a bit of a procedure though. You start with flour (she uses sorghum), water and red cabbage leaves. The leaves provide the yeast. You stir and add additional flour and water every 12 hours to develop the starter. Mine took 5 days. I used my favorite GF flour blend to complete it. The bread was a little too sour for my taste so next time I would pour off the hooch that develops to cut back the sourness. The texture and crumb were good though. My kitchen is starting to look like a laboratory....brewing kombucha, kefir and now sour dough.
