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
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 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?
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
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.
Kandi says
I live in Bakersfield, CA, so even though it’s January, it’s not super cold, so I don’t turn on my heater. But it was cold enough to not be a prime environment for a sourdough starter to develop quickly. I have been diligent for 2.5 weeks, & finally came home to a bubbly starter flowing over the top of the jar, when it was only half full when I left. I’m so excited to finally make some bread! 🫶🏼
Emilie Raffa says
This is such excellent feedback! Thank you Kandi! Patience and persistence are the two magic ingredients, and your diligence proves you can 100% succeed in less than ideal temperature conditions. Well done! 🙌🏻
Hilary says
Hi! Maybe I misunderstood but can I feed my sourdough starter whole wheat?
Emilie Raffa says
Hi Hilary! Yes, you can feed it with whole wheat if you prefer. You’ll just end up with a 100% whole wheat sourdough starter instead. To further clarify: whole wheat flour is only used to jumpstart fermentation in the recipe. Once that’s done, you then switch to white flour (bread or all purpose) for the ongoing feedings. Doing so creates a versatile starter suitable for a variety of sourdough bread recipes.
Naomi Burke says
Day 14 of following the recipe and Seymour is ALIVE!!!! I’m in chilly WI and had accidentally started feeding it bleached AP flour instead of unbleached. Excited to try my first loaf. Thank you for the mentorship!
Emilie Raffa says
Welcome to the world Seymour! Love the name. And you are very welcome, Naomi. Thanks for sharing your experience 🥰
Cindy E says
I’m struggling a bit. First attempt ended up with separated starter by day 4, which I threw out to start again. Realized my kitchen is very cold, so bought a starter warming plate. This time, my Day 4 had a crusty dry patch on top, which I incorporated into the discard. But 60g seemed like more than half. I’m weighing everything. I don’t know what Day 5 will bring, but I don’t think it’s going well. Any thoughts? I bought your book; it’s wonderful!!
Emilie Raffa says
Hi Cindy! Next time, you don’t need to throw your starter out if it separates. The liquid usually forms on top, but sometimes you’ll see it in the middle (there’s an image in my book that shows this). Just pour it out if you can. The crusty dry patch is because your starter was exposed to too much air. Seal your jar with a lid. This will help. I don’t know where you are in the process now, but with consistent feedings and controlled temperature, you’ll have better results. Keep going!
Harold says
I like this recipe
Kassy says
This is my first time attempting to make sourdough and I’m feeling a little discouraged. I’m on day 4 for my starter and haven’t noticed any growth after feeding it on day 3 and also see a brown liquid up top that I believe is “hooch”. For day 4 I see I’m suppose to remove 90g but don’t think I even have that much in my jar. What should I do?
Emilie Raffa says
Hi Kassy! You won’t see much happening on day 3-4. Your starter needs more time to cultivate yeast- this is normal. The brown liquid is also normal (just pour it off). Continue to feed your starter consistently, keeping it in a warm spot for best results. I’m not sure where you are in the process now, but if your amounts are off, you can always get back on track by working out the difference and adding that amount of flour/water back to the jar.
Youlande says
I found this explanation to be extremely helpful, as it’s very comprehensive. Could you please clarify how much of the beginner sourdough starter I should use when I start baking?
Emilie Raffa says
Hi Youlande! Appreciate the feedback, thank you. In general, expect to use anywhere from 50g-150g of sourdough starter. It depends on the recipe you’re following. My sourdough starter recipe, which is what you’re looking at here, builds your starter up to approximately 1 cup (~236 g) so you’ll have enough to make any dough, plus more leftover to feed again to keep the process going.
Doris Chambers says
Thank you. Still sounds confusing but it should be better after doing it one time.
Tea says
Hi Emilie,
I started this 3 days ago and went to do my 3 day feed and it’s got pink mould and smells quite horrible. I googled it and it’s stating to throw away? Do you know why this has happened?
Cheers
Tea
April says
Hi Emilie! I have your book and love it. I’ve learned so much! After taking a break from baking for the last year, I want to start up again with my dried starter. I’m spending a few months away from home and brought my dried starter with me, but unfortunately forgot my copy of your book. I can’t seem to find the instructions on restarting on you website, can you help me? I’m not sure how much of the dried starter to use and how much it should be fed before I start baking again. Thank you!
Gabriel says
Hi! Thanks for the amazing recipe. I am on day 6, and it is not clear to me the feeding process after day 8. Quick questions:
1) From day 8 on, how much should I feed and discard if I am baking once a week? Do I need to discard?
2) How many grams of the starter should I use to make a sourdough? How much should I feed the remaining starter?
Thanks.
Tonia says
Hello! I have a question about the whole weed flour. Do I only use it in day 1? Less and less is left in the jar with every feeding. I’m on day three now.
Jayne Ellis says
When you discard half the starter, do you stir it first? My bubbles are all on the top, so I’m not sure if I should stir it before discarding it.
Emilie Raffa says
Hi Jayne! No, I don’t. I just pour it off straight from the top, especially when there’s dark liquid on the surface. I get what you mean about the bubbles- but don’t worry about discarding them. You can give the starter a stir afterwards to oxygenate the culture. That’s always a good move!
Mandi says
Hello, I am day 4 and I made a mistake, I took away 60grams of the starter instead of 90 grams, and I already added the new flour and water and mixed it, what do I do now ? Do I prolong for another day ?
Joyce says
This is a good starter process for beginners nice and simple. Thank you
Baily says
I am curious about the ratio of the feeds in your guide for making a starter, as they are less than a 1:1:1 – What I have seen other places all say you shouldn’t feed less than a 1:1:1 ratio, and even in your blog articles etc you use a 1:1:1, so why are we feeding less here?
Apart from that questions, so far so good, I am only on day 4 but my starter has bubbles and has risen at least by double within hours of feeding. I have never made sourdough before so I am happy that it seems to be going well so far. I named her Doughchet, (like Crochet) as I am a crafter and thought it was cute haha.
Fun tip for all the people wondering about where to keep their starter warm, my house is always cold and I keep her at the back of the counter right beside the fridge as the fridge coils give off a fair bit of heat! Seems to be working perfectly so far :)
Emilie Raffa says
Hi Baily! The ratio for creating a sourdough starter from scratch is different from the 1:1:1 feeding ratio. It’s intentionally designed to incrementally build up your starter to ~1 cup when the process is finished. You’ll switch to the 1:1:1 (or another ratio of your choice) for ongoing feeding and care. As you continue to learn about sourdough, you’ll read tons of conflicting info re: feeding ratios! It’s all good. It keeps this community lively! My advice is to look at them like guidelines, not black and white rules. All starters behave differently. PS: thanks for sharing your tip!
Anna says
I keep mine beside of my fridge where it’s warm also! NC is so cold right now. On day 4 here. Good luck and happy baking!
Krystel says
Hi
Im on my day 7 and it double the size about like in 9 hours after I fed my starter in the morning. I also tried the float test it kind of float on the top if I put only a little bit, but if i put alot then it sinks. So im giving it a couple more days to strengthen my starter. Should I keep still feeding it once a day? Or twice a day?
Stacy says
Thank you for sharing this starter recipe. I have been using this and following the directions each day. I am @27 grams short of your target 236g at the end of day 7. Should I continue to feed it to try and get to 237 or do the float test?
Thanks for any help or tips.
Emilie Raffa says
Hi Stacy! This is 100% ok. And normal. Variables like temperature, evaporation, leftover starter on your mixing utensil can throw the total amount off. The final yield is approximate. If your starter is ready, go ahead and do the float test. No need to build it up further if it’s active. Hope this helps!
Jolie says
Hi I’m trying out my first starter since im home recovering from surgery. I started it on January 13th. On the 14th there was no change. I did put it in my oven overnight as my house is on the cooler. I live in the northeast. Today, January 15th i have a few bu bubbles and it’s a little runny. Did I mess it up? I went ahead and fed it and left it on the counter. I’m tempted it put it in my oven again because I’m always cold, so I’m assuming its not warm enough at room temp. Would I benefit from a proofing box? Help I want this to work. Thank you for your step by step instructions, it’s so very appreciated and helpful!
Emilie Raffa says
Hi Jolie! The overall process takes a minimum of 7 days, and in some cases, up to two weeks to activate. In my experience, the biggest factor hindering growth is temperature and in consistent feedings. Make sure to leave it in a warm spot, ideally 75 F (try a hot water bath on the counter first before purchasing a proofing box or sourdough starter home) and feeding it at the same time each day.
Teresa Bozovich says
Tried to create a starter twice…fail. Found your recipe and blog, tried one more time…SUCCESS! “Chancho” is alive (Nacho Libre little fluffy character). I’m on day 14 and my starter almost tripled in size yesterday!!! Been feeding twice (after day 8 and not seeing too much action), boosted with half whole wheat/half bread flour. Timing it so that I can give it a go tomorrow at making my first loaf. So exciting!!!
Emilie Raffa says
Love this! Congrats! The bread flour/whole wheat boost worked nicely. Have fun baking!