Sourdough Bread Recipe Wanted in Gluten-Free Recipes & Cooking Tips Posted September 13, 2007 · Report to Admin I make my starter with just plain old white rice flour and water (2 cups flour, 1 1/4 cups cold water). After 2 days, bubbles and hooch (that clear liquid on the top) form. I feed it every 2 days by removing 1 cup of mixture and replacin it with one cup flour and 2/3 cup of water. After about a week (up to two weeks in winter) it's ready for the fridge. The starter will last forever if you bake regularly, replenishing the starter.