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  1. Due to a number of ongoing health issues one of the things I have had to do is cut gluten out of my diet. Now, I don't know what it is like where you live, but the texture of gluten-free bread that is made here is a cross between cardboard and rubber. When I was in England I bought some wonderful GF bread which was almost like normal bread and although we can buy the same brand here, it is AUD8 per 350gm (12.3oz) loaf and because it is imported, it has been frozen. However, one of the features of this bread is that it is made with sourdough, so I have done some research and I am now attempting to make my own sourdough starter so I can have a go at making my own GF bread. The sourdough method involves 'catching' natural airborne yeast and using that to make your bread so you don't have to use commercial yeast. I was wondering if anyone here has done this themselves and has any hints or tips as I am very new to this and it can be a bit hit and miss initially.

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