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 to make my best sourdough bread recipe, sourdough focaccia and more! Grab your personal sourdough starter feeding chart.
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 bread, including my best sourdough bread recipe with olive oil (most popular recipe on my blog!). More sourdough bread recipes here.
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. Again, this is where my feeding chart comes in handy.
- 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!
Feeding & Maintaining Sourdough Starter For Ongoing Care
So you’ve created a sourdough starter! Now what? Just like any living creature, your starter must be kept alive with regular feedings, proper storage, and ongoing care to keep to maintain its strength. If your starter is not strong, your bread will not rise. Once you’re starter is established, read my companion article to learn exactly how I do it- Feeding Sourdough Starter: My Best Tips & Tricks. Have more questions? Read troubleshooting your sourdough starter.
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.
Frequently Asked Questions & Helpful Info:
1.) What If my starter is not ready after 7+ days?
Feed every 8-12 hours (not 24) and continue the same formula: Discard half starter. Feed (Add): 60g flour & 60g water and store at 70-75°F / 21-24°C. Too runny? Add an additional 1-2 tbs of flour. Note: the most common reason for your starter not starting is cold temperature.
2.) Can this sourdough starter be made with all purpose flour only?
Yes. The process might take a little longer.
3.) 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.
4.) 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.
5.) 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!
6.) 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.
7.) 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.
8.) For the daily feedings, you mention to feed your starter “equal parts” flour and water by weight. 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.
9.) 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 below before you begin.
Notes, Tips & Expectations:
- Download & print personal sourdough starter feeding chart {here}.
- The overall process takes ~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. Do not ignore the importance of temperature.
- Growth will seem to slow down on Days 3-4. This delay is commonly called a “false” start. It’s also normal- the yeast needs time to cultivate. 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.
- To clarify feeding your starter: “equal parts” refers to equal weights only, not measuring cups. Example: 60 g (1/2 cup) flour + 60 g (1/4 cup) water. Same weight. Different volume. Not a typo. Why? Flour is light, fluffy and full of air pockets, so it takes up more space in a measuring cup (but weighs less than water). Water is more dense and compact; it takes up less space but weighs more than flour. That’s why their cup measurements don’t match, even when their weights are identical. Many bakers get confused by this. I’ve included volume measurements for convenience since not everyone owns a scale. But, do choose one measurement system and stick with it for feeding!
Ingredients
Note: Once your starter is established, make your first loaf using my sourdough bread recipe.
- 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
Deb says
I’m on my third try of making starter. I’m doing regular feedings and it has bubbles, but it has yet to double in size.
I’m using KA unbleached flour and weighing everything.
Any suggestions?
Julia says
Hello! I love this starter recipe and have decided to start selling breads, which means I will need more starter. Can I double this recipe? Or any other tips or tricks?
Thanks for your help!
Brian says
I found your web page almost two years ago. And I used your recipe for getting my starter going. I should mention it was slightly modified because I was using coconut flour but I went with your basic recipe and remembered it’s going to take a week and look for bubbles.
It took closer to two weeks which is OK. But by the end of that time I had a starter that was making bread. Due to unforeseen circumstances I put my starter in the fridge and quit baking bread.
Two weeks ago I saw that I had kept my starter in the fridge for the last year and I thought now is the time so I took it out let it thaw because it was frozen and have been treating it gingerly for the last two weeks.
2 days ago I made your sourdough pizza crust with whole wheat and I must say it was delicious. Tomorrow or perhaps the next day I’m going to make some sourdough bread using your basic recipe and modifying things so that I can cook it in the small air fryer and instead of having a lid on it I’ll use the steamer function I’ll see how that works. But I’m just pointing out that if you look after the starter properly and by properly I mean the way you say to do it you can even freeze it for a year and go back to using it. Thanks for the help.
Tony says
This may sound like a daft question , but , would you always use lukewarm water when feeding your starter , and also a levain wwhen using.
Teresa Horvath says
I am on day 7 with my starter. I didn’t realize that I needed to discard half each day. Do I need to pitch it and start again?
Christine says
My first attempt at sourdough starter was a bust. The tips, to use while wheat flour first, and the oven/microwave tips were so helpful. I am going to make my first loaf of bread today. My starter is bubbly and looking very good now! Thank you so much for these instructions
Kathy says
When you start day one with unbleached all purpose flour on day one (as compared to whole wheat-jumpstart), do you still wait until day 3 to feed? Or, do you feed day 2.
Emilie Raffa says
Hi Kathy! You still wait to feed on Day 3. 🥰
Linda says
EASY instructions but I do have a question. I have friends with starter dating back to the1860s or 1880s, can’t remember which. They told me to never use metal with the starter. No metal utensils and no metal jar lids. Is that true?
Thank you so much!!
Charleen says
Great detailed sourdough starter recipe.
C G says
I always used to buy sourdough starter online, but somehow it would always end up in the trash. This time, I decided to make my own from scratch after coming across a recipe, and it did not disappoint. By day 6, my starter had already doubled in size, and I’m honestly so excited to see it coming to life.
Valli says
I am just starting and will let you know how it goes. Great instructions.
Amber says
Hi! After about 5-6 attempts at creating my own starter I used this recipe and I’m so excited. I added a heater to my kitchen making it between 70-75 degrees and it made a huge difference. It was definitely what my issue was before. So I think I’m on day 6 or 7 and it is bubbly and it doubled in size. When I begin to store in the fridge I will likely do the once a week feeding. Do I do the same thing in discarding half and adding the same 60g of flour and water?
PATRICIA DEVINE says
I started my first sourdough starter using einkorn organic wheat flour. I am on day 5. I do not think it’s working right. Today after reading the instructions again, I see it says on day 3 to add regular all purpose flour. I did not do this, I continued using the einkorn flour. My starter doesn’t seem to be increasing in size. I am wondering if this is the reason and if so can I go ahead and start adding all purpose flour or should I began over from scratch. Is the einkorn flour good to use for sourdough starter? Please help…
Mark says
Im new to this too, but you can just keep going with the same starter and Einkorn flour, it will just take longer
Mark says
Question
Do you need a different starter for different flour breads such as rye, whole wheat, or all purpose?
Pam says
Hi there. This may be a silly question. This is my first attempt at making a starter. I have a similar container as yours and I have placed rubber band at the level of my starter for reference. I am now on day 9 and I feed the starter daily in the morning. I see bubbles and the smell has changed to be more pleasant but I don’t see it really any higher than when I started. First I do seal my jar after adding the flour and water each day and have it in my pantry. Could that affect the rising? It is stretchy so I think it is going in the right direction but it certainly isn’t even halfway up my jar. Appreciate any guidance you might have to help me along.
Emilie Raffa says
Hi Pam! I like to seal my jar during the creation process. This has only a minor effect on the rising process. For example, if you’ve used warm water in your feedings, keeping the lid airtight will seal in some of that warmth and moisture whereas if left uncovered, your starter will be exposed to more air and a colder temperature. Does that make sense? Starters like warmth.
Based on what you’ve described, yes, you starter is definitely going in the right direction. For you specifically, try the water bath tip: place your starter jar in a bowl of hot water (be mindful here) and let it sit on your counter. Change out the water every so often to maintain the temperature. And then watch the bubbles form from the bottom up!
Kay says
I accidentally used bleached all purpose flour for one feeding did I mess my starter up?
Emilie Raffa says
Hi Kay! You didn’t mess it up. But I cannot guarantee the results. Bleached flour and sourdough buck heads sometimes, although it’s not the case for everyone. Your call if you want to continue or start over.
Liv says
I’m on day 12 and it’s still not ready, I believe because our kitchen temp is closer to 62 degrees. Should I continue feeding it with the 60g flour and 60g water, or should I switch to a 1:1:1 ratio? When is it recommended to switch to a 1:1:1 ratio?
If I keep only discarding 1/2, I will have a lot more starter than the 120g of flour/water.
Donna says
Just found your site after already working on a starter (not yours)for 6 days that is probably ready to bake with this afternoon. Your instructions raised some questions. Did I mess up by not removing hooch? I just stirred it in when feeding.
Also, I do have some starter in fridge that I divided off this morning because I don’t want to bake for a few weeks. How much do I feed each week while in fridge? I wasn’t aware I needed to do this. Glad I found your site. I’ll be using it often.
Donna U
Niki says
Hii! I started my sourdough starter today, followed the right measurements said in the recipe (in cups), mixed it with a fork and my starter pretty much came out a shaggy, non-sticky dough. I’m not sure if I should just be patient and trust the process or if I’ve done something wrong so I wanna ask about that
Thank you!!!
Emilie Raffa says
Hi Niki! Just keep going. It’s 100% normal for the starter to be super thick and pasty right after mixing, regardless of weighing or using measuring cups. As the flour absorbs the water, the texture will change overtime. Expect it to look different on different days — it’s like a sponge!
Bella🌺 says
Hello I made two starters both turned out great although I must say the second try came out much better. I started feeding my fist on a 122 ration so I’d feed it only once a day but a sour alcohol smell started to appear I tried to fix it by feeding it more flour and water and less starter so it would flush out but it only made it worse the starter was not active very little activity and super runny. My second starter show activity since the first day and up until know it’s looking god I’m feeding it a 111 ratio twice a day morning and afternoon. But I’m afraid I might be doing something wrong, I haven’t really mastered this part. What do you advise I do? And I’m also struggling to understand when my starter is ready, it doubles sometimes triples in size but more often than not it does not pass the flot test. I have read that the flot test is not always reliable. Is something wrong with my starter? Liso I have your book and I’ve read it it helps a lot however I’m still kinda stuck on this part of the process
Thank uuuu
Emilie Raffa says
Hi Bella! It sounds like your second starter is active if it’s doubling or tripling in size regularly now. I’m assuming your past the full 7 days? If so, it’s ready. However, the float test can be misleading if you do it at the wrong time. For best results, do it when your starter is at peak height (approximate is fine). This means it’s at least doubled in size/bulk volume. It should pass then. Like any test, yes, sometimes it can be unreliable. But when done at the right time it can be a very helpful tool.
Bella🌺 says
Yes it’s way past 7 days I’ve baked with it it turn out good although a bit dense but I think I baked it with starter a little past peak. I always struggle with knowing when it’s at peak I’ve read that the tip should not be round. With a 111 ratio it should take between 4 and 6h however I think mine takes a little longer I track it’s growth with tow rubber bands one where it starts and another more or less half way trough. But I struggle to know the visual cues for when it’s in peak. Any tips?
Emilie Raffa says
Use a jar with measuring marks. You can measure its growth precisely, inch by inch. It’s one of the best way to determine when your starter is at peak if you need visual assistance. Do a quick search online and tons will come up. If you don’t want to buy anything new, stick to using a rubber band or a piece of masking tape. For the starter itself, it will look bubbly and stretchy when ready, in addition to doubling in volume. My recipe typically doesn’t dome or look round on the surface. Hope this helps!
Andrea says
Hi Emilie,
I very excited by your site and sparked me to try this. I’m on day 5 and not seeing much action except a few small bubbles. After day 7 your guide encourages 2 feeds a day? Do that until it doubles? I know I have to be patient but I haven’t seen it rise much.
Thx
Andrea
Emilie Raffa says
Hi Andrea! Since you’re only on day 5, your starter still needs more time to grow. By day 7 or 8, if your starter has not doubled in size, feed every 8-12 hours (not 24) and continue the same formula: Discard half starter. Feed (Add): 60g flour & 60g water at 70-75°F / 21-24°C. If it’s too runny, add an additional 1-2 tbsp. of flour.
Debbie W says
I’m a bit confused. The starter directions say to discard half the starter & feed with 60g flour/ water. While reading through your website, you discuss 1:1:1 (starter, flour, water) ratio for feeding. If I have 200g of starter and discard 100g, should I feed with 60g or 100g water/flour? Thank you.
Emilie Raffa says
Hi Debbie! This recipe is for creating a sourdough starter from scratch. It does not follow the 1:1:1 ratio. Once your starter is born, then you can switch to the 1:1:1 feeding ratio (or another ratio of your choice) for ongoing feedings, maintenance and care. That’s the feeding method referred to throughout the site. Clarity comes from where you are in the process: established starter vs. creation process. Hope this helps!
Deborah Pollock says
Help! I started on day one and followed the recipe exactly. I measured the ingredients (60 gm) each. Day two, I had bubbles forming but on day three, it had not doubled in size so I had nothing to remove. Am I doing something wrong? Any help would be much appreciated.
Emilie Raffa says
Hi Deborah! You’re not doing anything wrong. Your starter just needs more time to grow and cultivate the yeasts. It’s not supposed to double in size on day 3; the process takes 7-12+ days or more to fully develop. Keep going!
Deborah Pollock says
I’m sorry to be so ignorant (stroke survivor|) but even if there isn’t enough starter to remove half and then feed, do you go ahead and feed it as if there was enough?
Emilie Raffa says
Not a problem at all! On Day 1 you combined 60 g flour + 60 g water = 120 g in the jar. Day 2 you did nothing. By Day 3 your supposed to remove half of 120 g, which is 60 g. Note: On Day 3, there still should be ~120 g in the jar, even though it did not grow in size yet (the weight doesn’t change). Does that make sense? I hope I’m understanding you correctly!
Carolyn Brown says
I have old starter in fridg 2 yrs …. it has a “black top layer”. What’s happened to it … I’m going to toss it out … … did you ever have this happen ?
Emilie Raffa says
Hi Carolyn! Yes, this has happened to me numerous times. When testing recipes for my book, I had multiple starters stored in my fridge for various different reasons, and over time, I stopped feeding them. They developed a watery, black top layer from neglect in care. Were they all dead? Not necessarily. You’d be surprised how an inactive starter can bounce back with additional feedings. You can absolutely do this yourself (with patience!). However, if it’s moldy, I’d toss the whole thing and create a new one.
Jho says
Thanks for the recipe I followed it already and it’s my second day should I feed it for the 2nd day or should let it rest for another 24 hours? I’m from the Philippines. Been baking breads for months using regular yeast and sell my products. One of my friends asked mo to try sourdough bread but I refused to do so because of the very long process and been seeing failed attempt and the outcome of their trials. But seeing lots of people who have been succeeded on their sourdough journey has gave me so much inspiration so I think I should give it a try right? Why not? And thankfully I found your recipe and followed it I hope my first day and the rest of the days would not disappoints me 😁 thank you so much and will leave comments again once I bake my very first sourdough loaf 😊
Emilie Raffa says
Hi Jho! How’s your baking coming along? Any success? Hopefully your starter is up and running by now. Feel free to share your experience if you have the time.
Jnana says
This recipe was on point! The instructions and tips were so clear and easy to follow that I made a fantastic starter, and this was my first attempt ever! Thank you for posting your recipe.
Emilie Raffa says
Hi there! This is excellent, I’m so happy for you. 🙌🏻Creating a starter from scratch is a process that requires dedication, persistence, and patience. You’ve made it!
Bella says
Hii só my starter is ready it past the flot test! I juts have one question how should I feed it after put it in the fridge?
Emilie Raffa says
Hi Bella! Feed your starter 1x per week if stored in the fridge. This is for ongoing maintenance and care. More detailed info on storage can be found in this article.
Denisa says
HI Emilie,
I have a question. once my starter is ready to use :)
1. Do I have to feed it before using ? Let’s say I am planning to bake on Monday, do I have to feed it on Sunday?
Also After I take some for my recipe :
2.Let’s say I use 100 g of starter in the recipe, then should I add same amount back to the jar (50g of flour and 50g of water )?
I never used fresh sourdough starter before and would like to give it a go as I absolutely love sourdough bread :)
Thank you Denisa
Kathleen says
I want to knowvthe answer to this as well. Do we just keep feeding it as we use it, and once we do add more flour/water do we need to wait a certain amount of days to be able to use it again
Emilie Raffa says
Hi Kathleen! Yes: you’ll need to feed your starter every single time prior to making bread dough. It need to be re-activated. Activation can take anywhere from 2-12 hrs. depending on temperature.
For reference, once you’ve created your starter (per the recipe here) that part is done. You will never follow this specific formula again. Now, you’ll go into “maintenance” which requires ongoing feeding (for baking) and when not in use (storage). See this post for more details.
Emilie Raffa says
Hi Denisa! Yes, you’ll need to feed your starter every time prior to making bread dough.
For timing: If you want to bake on Monday morning, feed your starter on Sunday night (it might need to be fed again Monday morning; it depends on what it looks like). Or, if you prefer an afternoon bake, feed your starter on Monday morning instead, and start the dough later.
They key to timing is knowing how long your starter takes to rise (2-12 hrs). Once you have this data, which is driven by temperature (the warmer it is, the faster your starter will become active) you’ll have better control of your baking schedule.
For maintaining your starter, there are a few ways to do it. But yes, you can absolutely add back 50 g + 50 g, flour and water, respectively.
Andi Passaro says
I don’t use all purpose flour, can I use whole wheat instead?
Emilie Raffa says
Yes. You can do that. You’ll just end up with a 100% whole wheat starter instead. The texture might be slightly thicker comparatively speaking, which is fine.
vikki says
Hi and thank you for the recipe! What do you mean when you say feed the starter? Is it remove half and add the flour and water?? thanks
Me says
From my understanding you could leave all the starter in the jar as long as you feed to it as much flour and water that is in there. The reason you take half out is because your starter will get too big. If you have 100g of starter in your jar and you take out 50g you need to give the remaining 50g equal parts flour and water so 50g of flour and 50g of water. You could give it more than 50g of flour and water but you have to give it at least as much as is in the jar. The starter needs food so if you have 10g of starter give it at least 10g of flour and water. You could feed it 100g of flour and water if you need it for making something. You just need to wait about 3-4 hours to use it.
Bella🌺 says
Should I close the airtight lid or leave it open?
Susan says
Hi Emilie,
I am new to the Sourdough world – and your blog and recipes are amazing! I have a question (please overlook my unfamiliarity with this process – this is probably a dumb question).
I am following your Sourdough Starter steps in trying to create my own starter. I am on Day 6 and I see very little activity. I think it is due to the temperature. I am going to try and switch to wheat flour tonight, hoping that will help (I was using unbleached AP). But here is my question, if I go past Day 7, do I continue with removing half – and still only adding 60 g of flour/water each day? Or do I need to increase this amount based on the amount of starter?
Thank you SO much – your blog and postings have got me so excited about this journey!
isabel says
im currently on day 5, and as of now everything seams to be going in the right direction. i have but only two question, when is it safe to start saving the discard? and after the starter ready to be used how should i keep feeding it? always by taking out half of the amount in the jar and adding 60g of flour and water or is there a better way?
Kate says
Im on day 10. My starter hasn’t doubled. It smelled like alcohol and now smells.like gym Socks. Plenty of bubbles but that’s it. What am I doing wrong?
Amy says
Hi, I haven’t made the starter yet but plan to in the next day or two. I’ve never done this before so fingers crossed it works for me!!! I just have a question about once the dough is ready. So once it’s all set and ready to go, if I leave it in the fridge I just feed it once a week. Do I still need to discard half or am I now done with all the discarding? If I find myself baking more and leave it on the counter, you say to feed it once or twice a day. Does it matter if it’s once or twice? How do I know how much? Also with this method, am I still discarding half?
theo says
hellooo may i ask a question? so on day 5 my starter had a hooch and i think i didn’t threw it all out so some of it might’ve incorporated with the starter. i’m on day 6 now and my starter has that unpleasant smell and i was wondering if it was due to the hooch, did i mess it up by mixing some of it into the starter? is there any solution to this? (p.s. thank you so much for this beginner friendly recipe :))
Malaurie says
I’m on day 3 of this process. Do you just throw away the 60g discard?
Donna says
I’m wondering the same thing. I just started this morning and am wondering if on Day 3, can 1/2 of the starter be removed and place in a new jar and now add the 1/2 cup flour and 1/4 cup water and now we have 2 Day 3 starters?
The same I. day 4, we would then have 4 Day 4 starters?
If did this again, on Day 5, we’d have 8 Day 5 Starters???
Can one do this?
Alysha McFee says
Hi Emilie! I’m on day 12 of my starter and nothing is happening. I’m using bread flour and filtered water. I’m in Toronto Canada though so it is colder here. My house stays around 22 celcius. Any tips? I did use whole wheat flour around day 9 to see if it would wake it up at all but still no rising and minimal bubbles.
Tonilu Achatz says
I’ve already made so many loafs but when I got back from vacation it went bad… so I’ve started a new starter which I’ve never done , mine was given to me. It’s looking awesome day 6 THANKS FOR EVERYTHING!
Juanita says
Hi Emilie. I am new to this. Managed to get starter going.
Tried my first bake and a HUGE disaster.
So I am back to the drawing board. I think my starter to baking was not done right. And 2ndly I over proved by dough before baking. It got very soft at some time. Yet still rising. End result a dance cloggy very sour sour bread that not edible.
Please can you help with advise. I want to bake twice a week.
1 do I put starter in fridge or leave out of. Counter feeding every day?
2 when ready to bake how do I prep my starter?
3. What should I do when dough is not forming when you do the pull, stretch, fol technique and form a nice ball?
Amelia says
Hi! My 1/2 cup flour and 1/4 cup water made a ball. I used measurements as I don’t have a scale. Do I need to add more water?
Ess Ess says
I had the same issue. Mine was still so dry that it couldn’t even clump to a ball so I added water a tsp at a time until it just barely became a paste. Fingers crossed that it was right.
Christina says
Hello, what happens if my starter hasn’t double in size since using the wholemeal flour. It jut stays the same the same no doubling no bubbling but it smells like sourdough / bready / a pleasant smell. Thank you! I’m on day 5. I’ve followed this to a tea. The first day when I used wholemeal it doubled
Sylwia says
Hi! I’m on day 7 (i.e. today would be my last day to discard + feed the starter). However, it already looks like the starter is ready to use (I’d say it grew like 2-2.5x its size, is super bubbly). Could I test it right now with the float test or be patient? Idk if the timeline is different bc I only used wholemeal spelt flour.
Great recipe btw :) I was super excited to see how much my baby grew.
Cheyenne Monacelli says
Hi! My house usually is around 63-66 degrees. I see it says to leave the starter in a warm 70-75 degree spot but to not leave it in the oven with the light on for more than a couple hours? Is it okay then to just leave it on the counter in that temperature? Thanks!
Christina says
Hello :) on day 5 and my sourdough starter hasn’t risen since the first day when I was just using wholemeal flour. At the moment I’m doing 40g bread flour 20g wholemeal. Will it rise ever again :(
Teri says
I have a crust on the top of my starter that I have to remove when I feed my starter am I doing something wrong?
Emilie Raffa says
Hi Teri! When a crust forms on the surface, your starter has been exposed to too much air. Keep your jar airtight to fix this. As for the crust, you can peel it off and continue feeding your starter as recommended.
Matilda Attey says
Can I do this with half Rye flour half bread flour?
Emilie Raffa says
Hi Matlida! Yes, you can. You’ll just have a different type of starter compared to mine (which is fine), with different visual characteristics.
Cherie says
The post stated the starter is fed when bread is being made. I have a couple of questions – 1. Is the starter fed before or after the amount needed for the bread has been taken? 2. Does the feeding process at that point require discarding os half the contents of the jar?
Also, when the starter is fed for maintenance, are we still discarding half of the starter before adding the flour and water?
Thank you.
Emilie Raffa says
Hi Cherie! Your starter needs to be fed before the amount needed is removed to make bread (it has to become active first). Then, you’ll feed what’s left in the jar with fresh flour and water to keep the process going. The feeding process always includes discarding. The amount doesn’t have to be half; that’s only what is indicated here because you’re creating a starter from scratch and it follows a different formula. Once it’s up and running you might decide to only discard a tbsp. It depends on what your starter looks like. And yes, you’ll continue to discard in maintenance as well.
Charlotte says
My sourdough starter has gotten puffy and beautiful with a sweet smell but has this odd crusty film on top (and I’m convinced little fuzz of mold). Do I scoop that top off and throw away or is it all ruined?!
Emilie Raffa says
Hi Charlotte! If it’s mold, I recommend throwing it out. If it’s just crusty, which can happen if it’s exposed to too much air, you can just peel of the surface crust, give the starter a good feeding, and continue to use it.
Judy says
Can I use 00 flour instead of wheat?
Emilie Raffa says
Hi Judy! Yes, you can use 00 flour. But the process might take longer (or faster!) depending on the protein content, wheat variety and if it’s Italian or American 00.