Hi, I wonder if anyone can help me please. I have a starter that I usually feed with a wheat/rye combo, and as I am making (a very good) gluten free bread for friends, I thought I would see if anything happened if I fed some leftover starter with soy flour. Well all I can say is that it went ballistic. I repeated it again over a few days with the same result. I figured that if I did this for a couple of weeks there would be so little gluten left in it that it would be of no consequence. It does not smell like normal starter in fact it is a bit unpleasant. Does anyone know if this would work as a rising agent with corn and buckwheat flour? That is my normal method with yeast as the rising agent.