Gluten-free sourdough starter

1. Put the ingredients from day 1 in a bowl, mix with a wooden spoon, cover with cling film and leave to rest for 15 hours. The yeast should double in volume.
2. In a food processor, mix the yeast with the ingredients from day 2 and make the dough.
3. Turn out onto a floured work surface, mix and make a loaf.
4. Place in a bowl, cover and leave to rise for 3 hours.
5. In the meantime, prepare the bryndza spread. Mix the bryndza with sour cream and add a little milk. The consistency of the spread should be such that it can be spread well on the dough.
6. Flip the risen dough again onto a floured board and roll it out into a flat cake with a thickness of approx. 1.5 cm.
7. Line the tray with baking paper and press the dough into the corners with your hands.
8. Spread with the prepared spread and cover to taste.
9. If we still have the spread, put it on top with a spoon.
10. Let it rise for 1 hour.
11. Bake in a heated oven at 200°C for about 35 minutes.