I do ferment all my milk, either with heated Greek Yogurt starter or room temperature Filmjolk starter.
The heated Greek Yogurt is made in a covered container, but the Filmjolk is only covered by a paper towel.
Is there such a thing as a good gluten free sour dough starter, and will I be able to culture it without cross contamination with the Filmyolk?
Thanks and welcome,
Nat Slade
