This post will teach you how to make a beginner sourdough starter at home, step-by-step. All you need is flour, water and a little bit of patience. Before you know it, you’ll have your very own bubbly, active sourdough starter ready to make THE BEST sourdough bread, sourdough focaccia, homemade sourdough pizza crust and more! Download your personal sourdough starter feeding chart here.
Looking to bake sourdough bread? First: you’ll need a sourdough starter. Without it, your bread won’t rise. It’s the absolute heart and soul of sourdough baking. Creating a sourdough starter from scratch is not hard to do. However, the process is intimidating, especially for beginners. Let’s change that.
Adapted from my bestselling book Artisan Sourdough Made Simple, I will demystify and simplify the process with step-by-step recipe instructions. In approximately 7+ days (yes, it takes that long- there are no shortcuts) you’ll get approximately 1 cup of bubbly, active sourdough starter which is more than enough to make a variety of sourdough creations including my best sourdough bread recipe with olive oil, which is the most popular recipe on my blog.
Sourdough is more than just a recipe; it’s an understanding. So before we dive in, let’s define.
What Is Sourdough Starter?
A sourdough starter is a live, fermented culture of flour and water filled with wild yeast and bacteria from our environment. A small portion is added to sourdough bread dough to make it rise. Commercial yeast IS NOT required.
Sounds a bit weird, right? Of course it does. Know this: natural “wild” yeast is all around us. It can be found in a bag of flour, in the air, on your hands etc. Just because you can’t see it, doesn’t mean it’s not there and doing its thing. It’s like magic.
How Long Will It Take?
To create a sourdough starter from scratch, the overall process will take 7 days (or more) from start to finish. It’s not instant. First, you’ll create the starter with whole wheat flour to jumpstart fermentation. Then, you’ll continue to feed it with regular all purpose flour or bread flour to cultivate the wild yeasts and friendly bacteria. Once it’s created, you’ll keep it alive with ongoing feedings and care, which you can read about here.
When Will It Be Ready To Use?
Your starter is ready to use when it has doubled in size, with plenty of bubbles on the surface and throughout the culture.
NOTE: It’s not uncommon for it to take up to two weeks or more for the starter to become active. It all depends. I know this timeframe sounds a bit vague, but growing yeast in a jar (that’s basically what you’re doing) can be unpredictable at times. Please be patient if the process takes time for you- it’s normal.
Is It Difficult To Do?
Absolutely not! In short: you’re basically adding flour and water to a jar, feeding it with more flour and water and waiting for it to become bubbly, active and double in size. That’s it. Most of your time involvement is hands-off. Can I ask you a favor though? Don’t overthink it. There’s a ton of sourdough information out there, and you will fall down a major rabbit hole if you start poking around. Just stick to this tutorial for now, follow the steps as written and just go for it.
Beginner Sourdough Starter Recipe {Step-By-Step}
You Will Need:
Supplies
- 3/4 L jar (I use this one)
- Digital scale
- Small rubber spatula
Ingredients
To create the sourdough starter on Day 1:
- 60 g (1/2 cup) whole wheat flour
- 60 g (1/4 cup) water
To feed the sourdough starter each day (Days 3-7):
- 60 g (1/2 cup) unbleached all purpose flour or bread flour
- 60 g (1/4 cup) water
NOTE: Use regular, unbleached all purpose flour or bread flour for best results. I use flour from KAF, Trader Joe’s or Whole Foods. As for organic flour, I first learned that it wasn’t always successful when first creating a sourdough starter (sourdough can be finicky). However, due to the widespread use of glyphosate, I’ve been inspired to re-test with organic flour. The results were good. Please experiment with what resonates. For the water, filtered or tap water is fine. Use the latter if you know it’s mostly chemical/chlorine free.
Day 1: Make The Sourdough Starter
- First, download and print out this chart. It’s your daily “at a glance” feeding schedule to keep you on track.
- Add 60 g (1⁄2 cup) of whole wheat flour and 60 g (1⁄4 cup) of water to your sourdough starter jar. Total yield: 120 g sourdough starter.
- Mix with a fork until smooth; the consistency will be thick and pasty.
- Cover with plastic wrap or a lid, and let rest in a warm spot, about 75 F for 24 hours.
Temperature Tips: Temperature is very important. If it’s too cold, your starter won’t rise and the process will take longer. Consider the following tips if you’re looking for a warm, 75 F spot. Place your starter on a cookie sheet inside the oven (turned off) with the light on for a only few hours to give it a boost (please don’t leave it there overnight- the environment will become too warm). Monitor the temperature with an oven thermometer. You can also use a proofing box set to your desired temperature, or a microwave with the door ajar and the light on.
Day 2: Got Bubbles?
- Today, you’re going to check if any small bubbles have appeared on the surface.
- Bubbles indicate fermentation, which is what you want. However, it’s okay if you don’t see anything right away; the bubbles might have appeared and dissolved overnight while you were sleeping. This happens quite often.
- You do not have to do anything else on Day 2. Just let it rest in your warm spot for another 24 hours. Feel free to stir once or twice to oxygenate the mixture.
Tip: What’s That Brown Liquid? During the creation process, and even after your starter has been established, a dark liquid might appear on the surface (the image below shows the liquid in the middle of the starter). This liquid is called “hooch” and is an indication that your starter is hungry. It also has a very distinct smell, similar to rubbing alcohol or gym socks. This is normal. Don’t freak out. Any time you see this liquid, it’s best to pour it off before feeding it with fresh flour and water.
Days 3-7: Feed Your Sourdough Starter
Whether bubbles are visible or not, it’s time to start the ongoing feeding process. As the natural yeasts begin to develop, your starter will rise. Bubbles will form on the surface. Eventually, your starter will fall back down or “collapse” indicating that it’s time to feed it again. The goal: is to increase the total quantity to about 236 g (1 cup) following the specific feeding ratio outlined below on each day.
Before you begin, a few tips for success:
- Establish a feeding schedule. Feed your starter at the same time each day. This will train your starter to rise and fall predictably, which is what you want. Consider feeding your starter in the morning when you wake up.
- Track the growth. Place a rubber band or piece of masking tape around the jar to measure the starter as it rises. When it falls, you’ll see streaks of starter on the sides of the jar.
- Keep your jar clean: Use a small rubber spatula to scrape down the sides of the jar to prevent mold growing up the sides.
- Be patient. This is a slow, gradual process. Remember: temperature (75 F) and consistency (daily feedings @ approximately the same time each day) is key.
Day 3:
- Remove and discard half (60g) of your sourdough starter from the jar. To do so: use a spoon to scoop it out, or pour the starter directly into a bowl to weigh (you can also just eyeball it- the amount doesn’t have to be exact). The texture will be very stretchy.
- To the jar: Add 60 g (1⁄2 cup) of all-purpose flour + 60 g (1/4 cup) of water. Mix with a fork until smooth. Scrape down the sides with a small rubber spatular. The texture should resemble thick pancake batter or plain yogurt at this point.
- Cover and let rest in a warm spot, 70-75 F for 24 hours.
- Total yield: 180 g starter.
Day 4:
- Remove and discard half (90 g) of the sourdough starter.
- To the jar: Add 60 g (1⁄2 cup) of all-purpose flour + 60 g (1/4 cup) of water to the jar. Mix well and scrape down the sides.
- Cover and let rest in a warm spot for 24 hours.
- Total yield: 210 g starter.
- Note: The growth of your starter might appear to slow down on Days 3-4, after switching to all purpose or bread flour for the ongoing feedings. This is normal. Your starter needs more time to adjust. Be patient.
Day 5:
- Remove and discard half (105 g) of the sourdough starter.
- To the jar: Add 60 g (1⁄2 cup) of all-purpose flour + 60 g (1/4 cup) of water. Mix well.
- Cover and let rest in a warm spot for 24 hours.
- Total yield: 225 g starter
Day 6:
- Remove and discard half (112 g) of the starter.
- To the jar: Add 60 g (1⁄2 cup) of all-purpose flour + 60 g (1/4 cup) of water. Mix well and scrape down the sides.
- Cover and let rest in a warm spot for 24 hours.
- Total yield: 232.5 g starter
Day 7:
- Remove and discard half (116.25) of the sourdough starter.
- To the jar: Add 60 g (1⁄2 cup) of all-purpose flour + 60 g (1/4 cup) of water. Mix well, and scrape down the sides.
- Cover and let rest in a warm spot for 24 hours.
- Total yield: 236 g starter
Day 7-8: A Sourdough Starter Is Born!
- By now, your sourdough starter should have doubled in size. You should see plenty of bubbles, both large and small. The texture will now be spongy, fluffy, and similar to roasted marshmallows (think: s’mores). It should also smell pleasant and not like stinky gym socks. If these conditions are met, your starter is now active.
- The very last step is to transfer your sourdough starter to a nice, clean jar. Do this only if your current jar needs a good scrub. Otherwise, leave it as is.
- In keeping with tradition, you can also name your sourdough starter (and please do). My starter is called Dillon after my oldest boy. It’s bright and bubbly, just like him ;)
- Now you’re ready to bake. Start with my beginner sourdough bread recipe- you’re going to love it!
What’s Next? Let’s Make Sourdough Bread!
- Sourdough Bread Recipe (reader favorite!)
- Beginner’s Guide to Sourdough Focaccia
- Best Sourdough Pizza Crust (No steel or stone!)
- Feeding Sourdough Starter: My Best Tips & Tricks
- Troubleshooting Your Sourdough Starter
PS: A Few Tips for Ongoing Care…
So you’ve created a sourdough starter! Now what? Just like any living creature, it must be kept alive with regular feedings and proper storage to maintain its strength. If your starter is not strong, your bread will not rise. Caring for your starter is much easier than you’d think, and certainly won’t take hours of your time. Please read this article on how to feed your sourdough starter for ongoing care.
Note: You will need to feed your starter every time prior to making bread dough and to maintain it (keep it alive).
How To Store Sourdough Starter
At Room Temperature: If you bake often—let’s say a few times a week—store your starter at room temperature. This will speed up fermentation, making the starter bubbly, active, and ready to use faster. Room temperature starters should be fed one to two times a day, depending on how quickly they rise and fall.
In the Fridge: If you don’t bake that often, store your starter in the fridge covered with a lid. You’ll only need to feed it about once a week or so to maintain its strength when not in use (you can just feed it cold and then pop it back in the fridge right afterwards; no need to warm it up first). When you are ready to make dough, feed your starter at room temperature as needed, to wake it back up.
More Helpful Info:
1.) Can this sourdough starter be made with all purpose flour only?
Yes. The process might take a little longer.
2.) Can sourdough starter be made with bread flour only?
Yes. Because it’s more “thirsty” than AP flour, add more water if the texture is too thick.
3.) Can this sourdough starter be made with whole wheat, spelt flour or rye flour only?
Yes. Like bread flour, whole grain flour absorbs more water than all purpose flour, so adjust the texture with additional water your starter is too thick.
4.) Can sourdough starter be made with bleached flour?
Yes. But it’s not recommended. The chemicals can throw off the fermentation process. Some readers have reported success, however. Your choice!
5.) Why do you use whole wheat flour in the beginning of the recipe? And then switch to all purpose flour for the ongoing feedings?
Whole wheat flour is used to jumpstart the fermentation process. All purpose flour or bread flour is used for the ongoing feedings because it’s inexpensive, practical and suitable for everyday baking.
6.) On Days 3 & 4, my starter is not as bubbly compared to Days 1 & 2. Growth is slowing down. Why?
As mentioned in question #5, whole wheat flour is used in the beginning to jumpstart fermentation. This is why you saw bubbles right away. When you switch to all purpose or bread flour for the ongoing feedings, growth will inevitably slow down on Days 3-4, as your starter needs time to adjust to the new flour. This is normal. Growth is still happening.
7.) For the daily feedings, you mention to feed your starter “equal parts” flour and water. For example: 60 g (1⁄2 cup) flour + 60 g (1⁄4 cup). But the volume conversions (measuring cups) are not equal. Is this a typo?
No. It’s not a typo. “Equal parts” refers to feeding by weight only. Not measuring cups. Here’s why: different ingredients weigh different amounts based on density. For example 1 cup of flour can weigh anywhere from 125-150 g depending on how it was packed into the measuring cup. 1 cup of water can weigh anywhere between 236-250 g. Because weights are constant, it streamlines the process for accuracy. It is the preferred measuring unit in bread baking. The volume approximates are listed for convenience because not everyone has a scale.
8.) Can I use the sourdough discard from Day 1-7 for something else?
In the beginning, I typically don’t recommend using the discard (it’s usually really smelly and discolored). I recommend using the discard after the starter has been established. However, everyone will have a different experience with this. If it looks good- use it! And yes, you can save it to create a new, separate sourdough starter if you’d like. For more info please read Sourdough Discard 101: Recipes & Faqs Answered.
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Beginner Sourdough Starter Recipe
- Yield: appx. 236 g (1 cup)
- Category: Sourdough Starter
- Method: 1-Bowl
- Cuisine: American
- Diet: Vegan
Description
Looking for an easy, sourdough starter recipe for beginners? Adapted from my bestselling book Artisan Sourdough Made Simple, follow my no-nonsense, step-by-step guide for practical tips, tricks, and ongoing care- anyone can do it. Use it to make my famous golden, crusty sourdough bread recipe.
Please read my notes & tips below before you begin.
Notes & Tips:
- Download & print out your personal sourdough starter feeding chart. This will keep you on track.
- The overall process typically takes approximately 7 days, if the temperature is warm enough, ideally 70-75 F. However, it can take up to 2 weeks or more for a strong starter to become established. Note: growth will seem to slow down on Day 3-4 when you switch to AP flour or bread flour for the ongoing feedings. This is normal. Please be patient.
- You will need one large 3/4 L jar, or something of similar size (I use this one).
- Place a rubber band or piece of masking tape around the jar to measure the starter’s growth as it rises.
Ingredients
Note: Once your starter is established, use it to make my sourdough bread.
- 1x (5lb) bag all purpose flour or bread flour (I use either KAF, Trader Joe’s, or Whole Foods)
- 1/2 cup (60g) whole wheat flour (I use KAF whole wheat)
- Water (preferably warm around 85 F )
Instructions
Before you begin: Establish a feeding schedule. Meaning, feed your starter at the same time each day. This will establish consistency, which sourdough starters love. Consider feeding your starter in the morning when you wake up.
Day 1:
- Combine 60 g (1⁄2 cup) of whole wheat flour + 60 g (1⁄4 cup) of warm water in a large jar. Mix with a fork until smooth; the consistency will be thick and pasty.
- Cover with plastic wrap, reusable wax wrap, or a lid and let rest in a warm spot, about 70-75 F for 24 hours. Temperature is important.
- Total approximate yield: 120 g starter
TIP: Looking for a warm, 75 F spot? Place your starter on a cookie sheet inside the oven (turned off) with the light on for only 1-2 hours (it can get hot in there, so keep you eye on it!). Center rack is best. You can also use a proofing box set to your desired temperature, or a microwave with the door ajar and light on.
Day 2:
Check to see if any bubbles have appeared on the surface. If you don’t see anything, it’s okay. The bubbles might have appeared and dissolved overnight while you were sleeping. Feel free to stir once or twice to oxygenate the mixture. Otherwise, you don’t have to do anything else now. Rest the starter for another 24 hours.
TIP: During the creation process, and even after your starter has been established, a dark liquid might appear on the surface and throughout the culture. It has a very stinky smell, similar to rubbing alcohol or gym socks. This liquid is called “hooch” and is an indication that your starter needs to be fed. It’s normal. Any time you see this liquid, it’s best to remove it along with any discolored starter present.
Day 3:
- Remove and discard half (60g) of your sourdough starter from the jar. To do so: use a spoon to scoop it out, or pour it directly into a bowl to weigh (you can also just eyeball the amount- it doesn’t have to be exact). The texture will be very stretchy.
- To the jar: Add 60 g (1⁄2 cup) of all-purpose flour + 60 g (1/4 cup) of water. Mix with a fork until smooth. Scrape down the sides with a small rubber spatular. The texture should resemble thick pancake batter or plain yogurt at this point.
- Cover and let rest in a warm spot, 70-75 F for 24 hours.
- Total yield: 180 g starter
Day 4:
- Remove and discard half (90 g) of the sourdough starter.
- To the jar: Add 60 g (1⁄2 cup) of all-purpose flour + 60 g (1/4 cup) of water to the jar. Mix well. Scrape down the sides.
- Cover and let rest in a warm spot, 70-75 F for 24 hours.
- Total yield: 210 g starter
Note: The growth of your starter might appear to slow down on Days 3-4, after switching to all purpose or bread flour for the ongoing feedings. This is normal. Your starter needs more time to adjust. Be patient.
Day 5:
- Remove and discard half (105 g) of the sourdough starter.
- To the jar: Add 60 g (1⁄2 cup) of all-purpose flour + 60 g (1/4 cup) of water. Mix well. Scrape down the sides.
- Cover and let rest in a warm spot, 70-75 F for 24 hours.
- Total yield: 225 g starter
Day 6:
- Remove and discard half (112 g) of the sourdough starter.
- To the jar: Add 60 g (1⁄2 cup) of all-purpose flour + 60 g (1/4 cup) of water. Mix well. Scrape down the sides.
- Cover and let rest in a warm spot, 70-75 F for 24 hours.
- Total yield: 232.5 g starter
Day 7:
- Remove and discard half (116.25) of the sourdough starter.
- To the jar: Add 60 g (1⁄2 cup) of all-purpose flour + 60 g (1/4 cup) of water. Mix well. Scrape down the sides.
- Cover and let rest in a warm spot, 70-75 F for 24 hours.
- Total yield: 236 g starter
Day 8:
When your starter is fully active, do the float test. Feed your starter, wait for it to double in size, and then drop a teaspoon of bubbly starter into a jar of water; if it floats to the top it’s ready to use.
Storage Options
If you bake often, store your starter at room temperature (feed it 1x-2x a day to keep it active). If you plan to bake only once in a while, store it in the fridge to preserve its strength (feed it 1x a week). When storing your starter in the fridge, there’s no need to bring it to room temperature first before feeding it. Just give it some flour and water and pop it back in the fridge.
Comments
Jean says
Can sourdough be made gluten free?
Amber says
Hi there, im making the starter and do bake often. When you say feed your starter a few times a day or every day, do you subtract any during this time?
Thanks
Anna says
Hi Emilie!
Thanks for the great instructions! Was wondering how exactly should I maintain the starter once it’s finished? Do I discard anything? How many grams of flour and water should I then be adding weekly if stored in the fridge? Also, if I used say 100g of the starter for a recipe and have 136g left, how much should I add to keep it going while stored in the fridge? Thanks in advance :)
Kate M says
Hello! I am so excited to create my first starter. The store substituted KAF Golden Wheat whole grain flour instead of regular whole wheat flour.
Can I still make a starter with this? Are adjustments required?
Many thanks!
Jody Yunetz says
This might be a silly question, but do you stir the starter before discarding and before feeding? I know you pour off the Hooch, but then do you stir it before the discard? I started to make sourdough bread last year, and was somewhat successful; but, this part has always confused me.
Csenge Matyus says
Hello :)
I am new to making sourdough, and of course I made my first mistake in the process.
On day 4 and day 5, instead of the 90 g starter + 60 g water + 60 g flower, I used the 1:1:1 ratio.
Yesss, I know…not great!👀
The question is, can I still save my sourdough somehow, or shall I start again from the beginning?
I am really grateful for your page, everything is clearly explained. Thank you so much for your answer! 🫶
Hillary Rocklin-Deaton says
Can you double the starter measurements if you have a larger container?
Emilie Raffa says
Yes, you can do that if you’d like!
Audrina says
Hi there, I noticed your recipe doesn’t follow the 1:1:1 ratio, for example if we’re discarding half of the starter (90g) and then feeding it with 60g of water and flour, there’s still 90g of starter left, will this ratio effect the starter in a negative way and are we feeding it enough?
Emilie Raffa says
Hi Audrina! That’s correct. When creating a starter from scratch, you don’t follow the 1:1:1 ratio. You follow a different ratio to incrementally build up the total quantity to ~ 1 cup. Once that’s done, you’ll never do that ratio again. It’s over. You’ll then switch to 1:1:1 or 1:2:2 etc. for ongoing feeding, maintenance and care.
Chloe says
Can I use strong wholemeal wheat flour to start and then strong white bread flour for the other feeds?
Ejz says
When stoting in the fridge, do u need to discard?
Nora says
Hi! I wanted to make sure my starter hasn’t failed before I keep going. I’m on day 7, there’s a small amount of bubbles every day, but since day 4 I haven’t really gotten any growth and it’s pretty liquidy every time I go to feed it (thick smoothie-like) I’ve been using a scale so the measurements have been accurate. On the first feeding I had to use bleached flour, but then bought bleached and have used that for the rest of the days. Should I keep going or should I start over? Thanks!
Amy says
I’m trying to research this before I commit. Anyone can respond if they know the answer! Is there anything that I can do with the discarded starter?? I don’t like the sound of literally wasting it down the drain or in the trash… That sounds silly to me; why wouldn’t we somehow use it?
Tyia, Amy
Emilie Raffa says
Hi Amy! When first creating a sourdough starter from scratch, the discard is not good to use. The bacteria is not ideal. Your starter will smell like gym socks or rotten cheese. It might even be discolored. While this sounds overly dramatic, it’s a very normal part of the process.
As your starter becomes more acidic however, the bacteria will balance out and the aroma will become more fruity or vinegary (my starter smells like toasted almonds sometimes). That’s why the discard is not used during the creation process. But don’t let this confuse you—once your starter is stablished, the discard is typically of better quality and can be used (or saved) for a variety of sweet and savory applications like pancakes, waffles, crackers and more. You can find more info and tips in this article. Hope this helps.
Eve says
I purchased 7 Grain flour. Is it ok to use 1/2 of 7 grain flour and 1/2 regular flour?
Amy says
Oh my goodness! My mama brain goofed. I just finished my day 7 feed snd just realized I’ve been only discarding 60g every day lol. I have nice bubbles and rise but what should I do for tomorrow’s feed? Hahah
Amber says
Oh my gosh, I just came here to look this up because I did the same exact thing! Except mine doesn’t seem particularly bubbly. Hoping I don’t have to toss it all and start over, but I’m afraid that might be the case.
Amy says
I discarded half the next few feeds and it’s rising better now! Hoping I only need one more feed to get it to double :)
Laura says
Hi. I’m a sourdough virgin working on my first ever started. My starter doubles easily when I feed it but then deflates to where it started from before the next feeding. Is that right? I notice you say above that the starter should have doubled by now and I unsure if this qualifies. Thank you!
Sam Crawford says
If my starter isn’t ready by day 8, how much do I remove each day before adding the 60g of flour and 60g of water?
Kimberly says
Following I Jane the same question
Dee says
What do you do with the discard dough every day ?
Kayla Pratson says
Hi there! Am i doing something wrong with the initial starter? i followed measurements exactly with a scale but when i mix the flour and water its super dry and cant even mix all the way it becomes more of a clump than anything else…
Emilie Raffa says
Hi Kayla! Your starter is supposed to be thick and pasty on Day 1 as mentioned. However, if it’s so dry that you can’t incorporate all of the flour, then the measurements are off somehow. This is not a problem. Just add a splash of water to loosen it up.
Martine says
I’m on day 9th of my starter. When it mentionned that it has to double in size does it mean it has to double the grams. I started with 120 g and now it’s ar 240g or it has to rise again like in day 3. My house temperaturw ia at 20°C.is it too cold? Should I put it in the oven with the light on for 1 or 2 hrs to help it? Thanks
Brian says
Hello, I used 150g of starter for bread. What weights of flour and water should I use to replenish/feed the starter for the next batch? Thank you very much for this recipe. I am really enjoying this.
Emilie Raffa says
Hi Brian! There are a few different feeding ratios you can follow—the 1:1:1 is the most common. For example: if you have 50 g starter leftover in the jar, feed it with 50 g flour and 50 g of water. Another example: if you have 75 g starter in the jar, feed it with 75 g flour and 75 g water. Does that make sense? There are exceptions to this. But it’s enough info to get started.
Note: if you don’t how much starter is in your jar, weigh the whole thing first, then subtract the weight of the jar to find your starter weight (I usually weigh my jar when it’s empty and write the amount down somewhere for quick reference).
Maria says
I have a question. Do I go by grams or cup? 60 grams of flour is a quarter cup ( I weighed it).
I’m on day 3 with 1/4 cup of flour and a 1/4 cup of water. It seems to be doing okay If I go by weight of flour, my ratios will be off. If I go by cups, I can follow your directions. Kindly advise
Emilie Raffa says
Hi Maria! Because you’ve already started, stick to cups since that’s what you’re already doing. Go by the listed amounts in the recipe.
Maria says
Thank you so much. I’m so excited.
Pamela says
I’m not from an english native speaker, and this recipe is very clear and easy to follow. I love it.
Emilie Raffa says
Hi Pamela! Thank you for your feedback 🥰
Will says
Why discard? could not the half removed be used for a second starter? or third?
MG says
I’m failing to understand why half needs to be trashed all the time.
Rebecca Szakacs says
Can I just use all purpose flour instead of half bread flour?
Emilie Raffa says
Hi there! I’m not sure what you’re referring to? You can make this recipe with all purpose flour or bread flour. I offer both options for convenience. However, if using AP flour, the process might take it bit longer (and your starter might be more runny). Hope this helps!
Rebecca Szakacs says
Yes this does thank you!
Alexandra says
Hi Emilie,
I have been loving your sourdough cookbook! I have already made a few recipes (everyday sourdough, chocolate chip) but my loaves are very flat. I have been making recipes with a sourdough starter I created with whole flour and bread flour. I was just gifted a “sourdough home” and I plan to use this recipe to make a new sourdough starter! 2 questions I have for you:
1. With my new “sourdough home” what temperature do you recommend setting for making the sourdough starter and then maintaining it after?
2. What will be the difference between using bread flour vs all purpose flour? I notice you use all purpose. Is the bread flour causing my current loaves to be too flat?
Thank you for your time!!
Emilie Raffa says
Hi Alexandra! Yay! I’m so glad you like the book—the chocolate chip sourdough is one of my faves. Achieving good oven spring takes a bit of practice and understanding. In my experience, the cause is typically the result of under or over proofed dough (but there are more variables to consider!). I would have to know your exact process to dial in.
To answer your questions:
1.) Generally speaking, 75 F is a good starting point. However, I’ve found a 1-2 degree fluctuation with the Sourdough Home. This is normal. But for sanity’s sake, you can easily monitor the internal temperature of your starter with a digital probe thermometer if you wish. Additionally, since the Sourdough Home is a sealed, controlled environment you might find that your starter a bit “runny” because the moisture is locked in (also normal). To remedy this: cut back on the water and/or add more flour to correct the texture as needed.
2.) Bread flour is a high protein “strong” flour. It’s also thirstier than all purpose flour, which means it absorbs more liquid. When I first wrote this recipe, baker’s preferred AP flour because it was more accessible. Since the pandemic and sourdough boom however, more and more baker’s have made the switch to bread flour as they’ve become more invested in the process. One is not better than the other; they just perform differently. With that said, AP flour seems to take a bit longer during the initial creation process.
3.) Bread flour is not making your loaves flat. Something is off in your process. As mentioned above, my sense is timing and temperature, which can cause under or over proofed flat loaves.
Hope this helps! 🥰
Gilles says
Hi there,
I am on day 12 and my starter has not doubled yet, and I don’t see bubbles either. I am feeding it every 12 hrs as you suggested after day 8, and using bread flour. It has grown however, but I’m thinking that’s because I added 1-2 tbsp of flour each feeding after day 8 as you mentioned. What am I doing wrong?
Emilie Raffa says
Hi there! The fact that it’s grown is a positive sign. I’m sensing it just needs more time, and/or temperature evaluation (ideally ~75 F). Additionally, if adding 1-2 tbsp of bread flour at each feeding is working for you, keep going!
Gilles Levesque says
Hi and thanks for your reply. I am keeping at it, au 12 now, feeding every 12 hrs now, and checking temperature which is between 75-80. Still no rise or bubbles. Im using bread flour, but wondering if I should change to all purpose flour at some point.
Also, does the starter need ambient lighting, or is storing it in a closed oven or cupboard ok? And does the cover need to be airtight or loose for air exchange?
Sorry, but trying to do everything right to get this going.
Thank you.
Emilie Raffa says
Hi there! I’m sure this is just a typo, but can you clarify the following sentence “I am keeping at it, au 12 now, feeding every 12 hrs now”? Just want to make sure I understand you correctly. Thanks!
Levesque Gilles says
Hi, sorry for typos… I meant to say that I’m on day 12 (well 13 now) and feeding my starter every 12 hours.
Using bread flour, and wondering if I should use some AP flour instead or should I stick with bread flour.
Thank you
Kathy huntley says
It’s wonderful
Shirley says
I’m on day 5 not raising at all only a few tiny bubbles on top.
What am I doing wrong?
Emilie Raffa says
Hi there! It’s hard to say without additional information. What type/brand of flour are you using? Weighing or measuring your ingredients? Ambient temperature? Feeding frequency and schedule? With more info I can help troubleshoot—thanks!🥰
Shirley says
I discarded it & going to start over new.
I’m going to use dark rye flour to start with the on day 3 go to king auther bread flour. I bought a sourdough starter warmer,so hope I can get the right temp for the dough. Hopefully I can get it started this time.
Shirley says
On day 6 it’s still very runny & only about 3 bubbles. Not going according to your instructions.
I’m using a fourth cup water & half cup AP flour to feed. What am I doing wrong?
Jessica says
Took 9 days but I successfully created a starter! I did day 7 for 8 and 9 when it started to rise and fall. I now have made 3 loaves with it!
Emilie Raffa says
Excellent—thanks for reporting back! You are well on your way! Have fun baking 🥰
Andrea Pedrick says
How much starter is needed for 1 loaf of sourdough bread
Emilie Raffa says
Hi Andrea! It depends on the specific recipe you’re following (e.g. 50g-200g). If you’re making a sourdough starter from scratch per the instructions here, you’ll have about 236g (~1 cup) of sourdough starter to bake with.
Emily says
Hi, it’s my first time making the sourdough starter. I’m on day 10 now but it only rises 1x high since day 7. It’s not doubled. Is it normal? Or what should I do to speed up the process? By the way, I’m in Malaysia so the temp. around 29°c and the humidity is high.
Emilie Raffa says
Hi Emily! The good news is that it’s rising. So, fermentation is happening.👏 In your case specifically, 29 C is hot. I have a feeling it’s rising and falling quickly. I would add 1-2 tbsp of flour extra at each feeding to give it more structure to survive the humidity. See how that goes.
Bread Newbie says
Oops! I forgot to discard half on day four. So I added 90g of bread floor and 90g of water. Am I cooked? Or will my starter survive? Do I still discard half tomorrow and go back to 60g of flour and water each?
Emilie Raffa says
Hi there! In my experience, starters are pretty resilient so you can adjust and pick up where you left off. It doesn’t have to be 100% exact.
Geraldine Zuccherato says
Thank you for asking this question. I did the same thing on Day 5.
I was going to throw out my starter but now I will keep at it.
Hope Spring says
Hello! I love this recipe and I was wondering if I could use whole wheat flour for all of it instead of switching to regular flour in order to make a whole wheat loaf?
Emilie Raffa says
Absolutely. You’ll just have a 100% whole wheat starter (instead of a white flour) to bake with. You can convert it at anytime, should you feel the need too.
Diane says
When you say “discard half”, do you mean to literally throw out half of the mixture each time?
Emilie Raffa says
Hi there! Yes. You have to. When building a sourdough starter from scratch (which is very different than maintaining it afterwards) it’s important to discard the indicated amount to promote healthy bacteria and yeast. However, once you’re starter is up and running, you don’t have to throw the discard away. If it’s in good condition, it can be used to make sourdough discard recipes like pancakes, waffles, crackers etc. I have many recipes on my site and in my book.
Anne Cobham says
Hi Emilie. I’ve heard that to make a sourdough starter, you need “a little bit of sourdough”. How is this done? Thanks! Anne from Nova Scotia, Canada.
Emilie Raffa says
Hi Anne! To make a sourdough starter, all you need is flour and water. But, if I’m understanding you correctly, I think you’re referring to lievito madre? It’s basically a stiff sourdough starter that looks like a little ball of dough—it’s not pourable. To keep it alive you feed it with flour and water (just like a regular starter) but at a lower hydration to keep it stiff ~50% hydration.
Anne Cobham says
Thanks Emilie. I was given to understand that you can use a little bit of sourdough bread to make the starter. I wasn’t sure (and it was not made clear) how much is “a little bit”, and what exactly to do with it! I figured if anyone would know, it would be you. ;) But no worries, I’ll just follow your recipe!
Emilie Raffa says
Well! That’s certainly a first for me—so interesting! Thanks, Anne 🥰
Maria says
For those who are struggling with a runny starter –
I only feed mine once a day and followed this to a T with a food scale to exact numbers and was gifted a “sourdough starter Home” to keep consistently warm temperature. What I found to turn my runny and very bubbly starter to thicken and actually rise appropriately is to decrease the water when feeding. Instead of 60g water and 60g of flour I’m doing ~60g AP flour and 40-55g of water (closer to 40g recently – but I’m storing my starter in a closed box which keeps in moisture) and keeping my starter at 77 degrees Fahrenheit.
The first time I made sourdough starter with this tutorial I didn’t have the “home” and still had to decrease my feeding ratio to 60g AP flour and about 50-55g water.
Hope this helps those who need it!
Emilie Raffa says
Maria, this is excellent feedback—thank you for sharing. What you did was correct: decreasing the water to even out a runny texture. This happens. Temperature fluctuates. Different brands of flour absorb liquid at different rates. To me, what stands out the most was that you were able to assess and adapt quickly. Baker’s intuition is widely underutilized. Well done! ⭐️
Katie says
Hi there! I was so excited to see that bubbles were forming in my starter on the first few days! I made it to Day 3 and when I went to go feed the starter for the first time, I noticed some green (& maybe some grey) spots on the starter. I threw the starter out and am trying again for fear of mold. Any advice or tips to avoid this happening again?
Emilie Raffa says
Hi Katie! Mold is super frustrating. I would scrape down the sides of the jar after each feeding to keep it clean (a mini rubber spatula is good) and keep it away from any food sources (e.g. fruit bowl). Also: stir it from time to time to aerate it.
Milan says
Hi Emilie, I am on day six of my sourdough starter, and it has so many lovely bubbles, but absolutely no rise. I have tried all the advice on your blog, feeding twice a day, warm water baths, heating pad, but so far nothing has worked. The flour that I am using is the Caputo 00 zero all purpose flour, and I am wondering if that might be the problem? Thanks for any answers.
Emilie Raffa says
Hi Milan! Thanks for mentioning the specifics—it’s the flour. I’m very familiar with Caputo 00. Because it’s very finely milled and typically lower in protein, results with vary compared to a sourdough starter recipe made with all purpose flour or bread flour, like this one. Does that make sense? You’ll need to cut back on the water in your feedings and/or on occasion add more flour if it’s too runny. I’m curious: why did you choose to use this flour to work with? I love it for pasta.
PS: I forgot to mention—it’s not necessary to feed your starter 2x/ Day during the creation process. There are some exceptions, but in your case, your culture needs more time to build up and cultivate yeast.
Sofia says
After seeing no changes up to day 6 and having a very runny/liquid mix, I switched to strength flour on days 7 and 8. It finally rose!! After feeding today (day 9) I’ll do the float test. But my question is: does this mean I ALWAYS have to feed it strength flour from now on? Will it affect the result if the recipes use regular all purpose?
Emilie Raffa says
Hi Sofia! Great question. If your starter wants strong flour, feed it strong flour! It’s speaking to you. 👏 With time and experimentation, you might be able to move away from it to see what happens—that’s the only real way to tell. As for bread recipes, it shouldn’t effect it too much, especially if you’re not using a very large amount of starter. Don’t worry.
BJ says
My sister in law led me to you so here I go with starter , wish me luck! BJ
Nanette says
If on day five, it still hasn’t doubled should I discard half and feed it? Or let it continue to sit until it’s doubled.
Virginia says
Hi! Have I missed the section on how to actually bake the dough? I can’t find where the instructions are when ready to bake. on day 6 or 7, my dough is doubled or tripled in size and looks ready to go, but what do I do now? take the dough out of jar? how much? do I flour the dough some more? kneading, push/pull? all the things, I’m overwhelmed and surely overthinking all of it.
Lindsey says
I’ve been cleaning my jar when I feed the starter everyday, and it seems like it’s maybe slowing the creation of the starter. Should I hold off on cleaning so much?
Megan says
I’m on day 9 and switched to 2x a day feedings every 12 hours to follow the checklist you posted. I’m not really getting my starter to double. It will rise a bit and is quite bubbly but seems hungry after the 12 hr mark (more watery, smells sour). Is my ratio underfeeding it which is why it won’t double? When fed this morning I was at 110g starter, 60g bread flour, 60g water.
I want to start baking soon but have been trying to get it to double consistently for a few days before doing the float test. Should I continue to stick with discarding half and feeding 60g flour 60g water every 12h even though I have more starter and it will eventually get there??! Thanks!
Maria says
Hi Megan, try reducing the water to 50g and keeping AP flour at 60g – it’ll be very thick (almost hard to stir) when you feed it, which is what you want! I had the same issue as you and reduced my water and that made a night and day difference! I also only feed mine once a day
Kristina says
Also, 2 questions:
When feeding the starter, should I be using filtered water at room temperature or is it ok to use straight out of the fridge?
When feeding the starter, should I remove all of it from its jar, weigh it to know its exact weight and remove half from that value? Following your print-out I know you gave exact measurements to remove I was just wondering if this method would also work, for say larger starters. Thanks!
Kristina says
I’ve been meaning to bake my own bread for years now, but always felt very intimated by the process. I’m shooting for the stars by starting my journey with bread, but after reading your posts, I feel confident and excited. I am entering day 3 and it’s grown in size and i see so many little bubbles! Very excited and encouraging to keep going, thank you!
sara yasser El-mofty says
Why do i need to discard half? why cant i just add to it?
John says
It is to control size and microbial population within the starter, and also to prevent the starter from being to acidic or having too much alcohol from fermentation. But I think you can keep it in another jar and continue using it as well.
Anna says
On day 7 now ! Fingers crossed it works
Shelley says
Hi,
I’m on day 7 and I haven’t seen my starter double in size. I saw somewhere where it takes up to 21 days for this to happen but now I can’t find that info. What do I do from here, do I continue to discard and keep feeding? The smell of it is amazing!
Jazz says
I’m on day 4 and misread the instructions and have been adding equal amounts of the starter (after discarding half) with the same amounts of flour and water. Can I solve this by on day 5 going back to the correct instructions or should I start again?
Sofia says
Same thing happened to me 😭 did you manage to fix it?
Sofia says
I made the same mistake!! Did your’s work out in the end?? (Sorry if I commented double, tried yesterday but it doesn’t show up…)
Jazz says
Hello, yes mine has since worked and is very happy and i’ve made successful bread with it now! I just went back a few days and followed the instructions again with the same starter but mine still took over 2 weeks to become active. Keep going with it and you learn the right consistency for it (I use now a little bit less water than flour when feeding) and eventually it worked for me