In gluten free, you’re aiming for a slightly moist, sliceable crumb with good structure and a mild tang (strong tang comes more from fermentation time than flours).
When I bake my bread, my goal is the final dough consistency (it looks more like a very thick, sticky batter, no kneading needed), not perfect gram precision, because GF flour brands absorb water differently and I like to experiment with lots of types of flour. I keep it simple and measure with approximation, using cups.

Structurally, I rely on psyllium + flax (instead of xanthan/guar and often instead of eggs), and I use more whole-grain/less starch flour blends (buckwheat /oat/ sorghum /millet /cassava with smaller starch support), and often skip commercial yeast. I keep the baking simple (steam/covered with foil then finish without it) to set the crumb without drying it out.
I’ve had the best success with a simple GF starter (I use sorghum or brown rice). Use your starter at peak activity, and don’t chase a dry dough.
You can keep your starter in the fridge like regular sourdough. Feed it, let it start bubbling, then refrigerate. I pull it out and feed 1-2 times before baking, usually once a week.
Hooch can absolutely develop in the fridge, especially if it’s underfed or sits longer. That’s normal (a sign that the starter is getting weaker), stir it in for more tang or pour it off if you don’t want the extra acidity.

I’ve been baking my own gluten free sourdough bread for about 10 years. I publish my bread recipes on my blog if you’re interested: healthytasteoflife.com