rice flour starter for sourdough

I’d asked mixer-owners for a rice flour starter, and someone posted this:

Rice flour can be used to make the slightly sour flavor popular in sourdough breads. The starter serves as the leavening so no additional yeast needs to be added in your bread recipe. To make starter: In a 4-cup container, combine 1 cup warm (110-115ºF) water, 2¼ tsp active yeast, & 1½ cups white rice flour (mixture will be thick). Cover loosely with plastic wrap; let stand 1-3 days in warm place, stirring 2-3X/day. As it ferments, the starter will “rise & fall”; get thinner; once ready it will be bubbly & may have a liquid layer on top (blend if so before use). The starter can be used over and over again; the flavor will get tangier as it ages. Store unused portion in the refrigerator. To nourish the yeast & keep the starter alive, replenish the starter as needed with 3 cups rice flour, 2 cups water and 1 tsp sugar. Stir until blended and let stand 10-12 hrs in warm place before use.