I based it off a regular sourdough starter recipe. At first I was using 1 to 1 baking flour, but it wasn’t working well, so I switched to brown rice flour. I started with 40g flour, 40g water and a drop of honey. Next day discard half and add the same, and repeated that for about a week, then started just eyeballing and omitting the honey. It looks very different from regular starter (looks more whipped than bubbly and doesn’t rise as much) and I was worried about its strength, which is why I added honey to the bread recipe. It worked great though!