Learn how to make a beginner sourdough starter at home. All you need is flour, water and a little bit of patience. Before you know it, you’ll have your very own bubbly, active starter ready to make incredible sourdough bread.
What if I told you, there’s an easy way to create a sourdough starter…
Would you believe me?
Here’s the thing: creating one from scratch is not hard to do. However, the process seems incredibly nerve-wracking, especially for beginners.
First: no one really knows what the heck a sourdough starter even is. Wild yeast? Levain? WHAT?!
Second: once you realize a starter is a living culture (yes, it’s alive, like a pet!) it becomes intimidating and makes you wonder “How on Earth am I going to keep this thing alive?”
Third: no two starters are alike. They might look similar, but each one has their own unique look, smell and personality, and will behave differently in baking.
Plus, it doesn’t help that there are several ways to make a starter, with methods that include raisins, potatoes, pineapple juice- even sugar. And you know what? I get it. There’s just too much conflicting information out there, and like you, I’ve found myself totally frustrated and confused.
What You’ll Learn
In this tutorial, I’ll teach you how to create a vibrant sourdough starter with just two simple ingredients: flour and water.
Once your starter is established, it can be used to make all kinds of sourdough bread like, crusty artisan loaves, sandwich bread, bagels, focaccia and so much more. Yum!
How Long Will it Take to Create a Sourdough Starter?
The overall process takes about 7 days from start to finish.
However, 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 over time, and then waiting for it to become bubbly 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 lot of information out there, and you will fall down a major rabbit hole if you start poking around. Just stick to this tutorial for now and follow the steps.
Ready to jump in?!
So, What Is A Sourdough Starter?
Simply put: a sourdough starter is a live culture of flour and water.
Once combined, the culture will begin to ferment which cultivates the natural yeasts found in our environment. A small portion is added to your bread dough to make it rise.
Commercial yeast IS NOT required.
Sounds a bit weird, right?
Of course it does. And it should. All you need to know is this: natural “wild” yeast is all around us.
It can be found in a bag of flour flour, in the air, on your hands… Just because you can’t see it, doesn’t mean it’s not there and doing its thing.
Magical, right?
Beginner Sourdough Starter Recipe
You Will Need:
- 3/4 L jar (I use this one)
- 1 bag unbleached all purpose flour
- 60 g (1/2 cup) wheat flour
- Warm water
Tip: Use regular, unbleached all purpose flour for best results- skip organic. The enzymes are different which can hinder the rising process the first time around. I use either KAF, Trader Joe’s or Whole Foods. Filtered water or tap water is fine. Use the latter if you know it’s mostly chemical/chlorine free.
DAY 1: Make the Starter
Combine 60 g (1⁄2 cup) of whole wheat flour and 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. If measuring by volume, add more water to thin out the texture if needed. Cover with plastic wrap or a lid, and let it rest in a warm spot, about 75-80 F for 24 hours.
Tip: Looking for a warm spot? Place your starter on a cookie sheet inside the oven (turned off) with the light on for a few hours (but not overnight- it might become too warm). 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 right now. It does not need any flour or water. Just rest the starter in your warm spot for another 24 hours.
Day 2 (Con’t): What’s that brown liquid?
During the creation process, and even after your starter has been established, a dark liquid might appear on the starter (the image above shows the liquid in the middle of the starter- it’s usually found on the surface).
This liquid is called “hooch” and is an indication that your starter needs to be fed. It also has a very stinky 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, along with any discolored starter present. However, on Day 2 just leave the hooch alone; you can get rid of it tomorrow when you start the feedings.
Day 3: Feed your starter
Whether bubbles are visible or not, it’s time to start the feeding process.
Remove and discard approximately half of your starter from the jar (you should have about 60 g left). Use a spoon. The texture will be very stretchy. Add 60 g (1⁄2 cup) of all-purpose our and 60 g (1/4 cup) of warm water. Mix with a fork until smooth.
The texture should resemble thick pancake batter or plain yogurt (not Greek) at this point so add more water as needed. Cover and let rest in your warm spot for another 24 hours.
DAYS 4, 5, AND 6: Keep on Feeding!
Repeat the same feeding process as outlined on Day 3:
Remove and discard half of the starter, and feed it with 60 g (1⁄2 cup) of all-purpose flour and 60 g (1/4 cup) of warm water. As the yeast begins to develop, your starter will rise, and bubbles will form on the surface and throughout the culture.
When the starter falls, it’s time to feed it again.
Tip: Place a rubber band or piece of masking tape around the jar to measure the starter’s growth as it rises.
DAY 7: 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. In keeping with tradition, you can also name it (and please do!). My starter is called Dillon after my oldest boy and it’s bright and bubbly, just like he is ;)
Additional Sourdough Resources
- Sourdough Bread Recipe (reader favorite!)
- Feeding Sourdough Starter: My Best Tips & Tricks
- Troubleshooting Your Sourdough Starter
- Sourdough Discard 101: Recipes & Faqs Answered
- Sourdough Starter FAQS
A Few Tips For Ongoing Care…
So you’ve created a sourdough starter! Now what?
Just like any living creature, it must be kept alive with regular feedings to maintain its strength. If your starter is not strong, your bread will not rise. Caring for your starter is much easier than you’d think, and certainly won’t take hours of your time.
how to Feed Your Sourdough Starter
Feeding Routine:
- Begin by removing and discarding about half of your starter.
- Replenish what’s left in the jar with fresh all purpose flour and water.
- Cover loosely, and let it rise at room temperature until bubbly and double in size. Once it falls, the bubbles will become frothy and eventually disappear. Then you’ll know it’s time to feed your starter again.
- Feed your starter everyday if it’s stored at room temperature. If you keep it in the fridge, feed it once a week.
PS: If you miss a feeding, don’t worry- your starter is not going to die. It might look ugly (and smell horrendous) but it usually just needs a few feedings to perk back up.
When Is Your SOURDOUGH Starter Ready to Use?
Your starter is ready when it shows all of the following signs:
- bulk growth to about double in size
- small and large bubbles on the surface and throughout the culture
- spongy or fluffy texture
- pleasant aroma (not reminiscent of nail polish remover/gym socks/rubbing alcohol)
If you’re having trouble spotting the signs, don’t forget to place a rubber band around the base of the jar to measure the starter’s growth.
You can also try the float test mentioned above: Drop a small dollop of starter into a glass of water. If it floats to the top, it’s ready to use.
HOW TO STORE YOUR SOURDOUGH STARTER
Once your starter is established, you have two storage options to consider.
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.
**TIP** For more info on sourdough starters please read Feeding Sourdough Starter: My Best Tips & Tricks.
SOURDOUGH STARTER FAQs
Yes. All purpose flour is easy to find, inexpensive and reliable for starter growth.
Yes. Because whole grain flour absorbs more water than all purpose flour, adjust the texture with additional water if it’s too thick.
Yes. Adjust the texture with additional water if it’s too thick.
Yes. But it’s not recommended. The chemicals can throw off the rising process. However, some readers have reported success with bleached flour. Your choice!
It might. To clarify: organic flour is not bad to use. The enzymes are just a bit different. This means the overall process might take longer than indicated. I recommend using all purpose flour instead because it’s more predictable (and less expensive!).
Whole wheat flour is used to jumpstart the fermentation process. If you do not have whole wheat flour, just use all purpose flour instead. The starter will be fine. I switch to all purpose flour for the feedings because it’s reliable, inexpensive and practical for everyday baking (remember, a portion of your starter is removed, discarded, or used for something else).
To refresh the acidity levels and to control the overall growth in size.
To learn more please read, Sourdough Discard 101: Recipes & Faqs Answered.
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!
For more info please read, Sourdough Discard 101: Recipes & Faqs Answered.
If your starter is used to one type of flour, and then you swap it out for something else, just give it time to adjust. It might react immediately (in a good way!) or it might be sluggish at first and then eventually perk up.
For more info please read, Feeding Sourdough Starters: My Best Tips & Tricks.
*This post contains affiliate links. Thanks for your support friends! *
Beginner Sourdough Starter Recipe
- Yield: appx. 240 g
- Category: Sourdough Starter
- Method: 1-Bowl
- Cuisine: American
- Diet: Vegan
Description
Looking for an easy, sourdough starter recipe for beginners? Adapted from Artisan Sourdough Made Simple, follow my no-nonsense guide for practical tips, tricks, and ongoing care- anyone can do it.
Ingredients
Notes & Tips
- The overall process typically takes 7 days, if the temperature is warm enough. However, it can take up to 2 weeks or more for a strong starter to become established. Please be patient. Find a warm spot for your starter to rise (see tip in recipe below), and use warm water in your feedings (if necessary) to give the fermentation a boost.
- Only a small amount of whole wheat flour is used to jumpstart the fermentation process. If you don’t want to commit to a large bag, smaller bags are available in most grocery stores. Alternatively, you can use all purpose flour only.
- You will also need one large 3/4 L jar, or something of similar size (I use this one.).
Instructions
Day 1: Combine 60 g (1⁄2 cup) of whole wheat flour and 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. If measuring by volume, add more water to slightly thin out the texture if necessary. Cover with plastic wrap, reusable wax wrap, or a lid and let it rest in a warm spot, about 75-80 F, for 24 hours. Temperature is important.
TIP: Looking for a warm spot? Place your starter on a cookie sheet inside the oven (turned off) with the light on for an hour or two (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. 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. However, on Day 2 just leave the hooch alone. You can remove it tomorrow when you start the feedings.
Day 3: Remove and discard approximately half of your starter from the jar (you should have 60 g left). The texture will be very stretchy. Add 60 g (1⁄2 cup) of all-purpose flour and 60 g (1/4 cup) of warm water to the jar. Mix with a fork until smooth. The texture should resemble thick pancake batter or plain yogurt at this point. Cover and let rest in your warm spot for another 24 hours.
As the yeast begins to develop, your starter will rise, and bubbles will form on the surface and throughout the culture. When the starter falls, it’s time to feed it again. TIP: Place a rubber band or piece of masking tape around the jar to measure the starter’s growth as it rises.
At a glance, your overall daily schedule with measurements should look like this:
- Day 1: 60 g flour + 60 g water = 120 g starter
- Day 2: Do nothing
- Day 3: Remove & discard half of the starter/ 60 g starter + 60 g flour + 60 g water = 180 g starter
- Day 4: Remove & discard half of the starter/ 90 g starter + 60 g flour + 60 g water = 210 g starter
- Day 5: Remove & discard half of the starter/ 105 g starter + 60 g flour + 60 g water = 225 g starter
- Day 6: Remove & discard half of the starter/ 112.2 g starter + 60 g flour + 60 g water = 232.5 g starter
- Day 7: Remove & discard half of the starter/ 116.25 g starter + 60 g flour + 60 g water = 236.27 g starter
Wondering if your starter is ready to use?
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.
Keywords: sourdough, sourdough starter, beginner sourdough starter, recipe
Comments
Rose says
Hi, I followed your recipe through to day 3 and I was so excited to see the starter rise and so many bubbles, but when I went to scrape the top off and feed it the starter was spongy and fluffy, not thin like cake batter. I threw it out and started again. What do you think might have gone wrong?
Debopama Das says
Hi
My starter is on the day 4. I noticed it on day 3 that soon after feeding it started rising steadily for 3-4 hours. But after that it collapsed. There were bubbles in the starter and smell was also fine (fermentation smell) but it did not rise any more. So does this mean the feeding of 60gm is insufficient or is my started not working fine? Please help.
Thanks.
Eva says
Not the author but your starter should rise after a feeding then collapse. That’s perfectly normal.
Debopama Das says
Hi
I am trying to make the starter for the second time as the first attempt didn’t work out. Should the lid of the container be left open after each feeding or covered with a cloth so that air can circulate or should I close it airtight? Could you please let me know?
Birte says
heya,
First of all, I wanted to thank you for creating such an amazing concise webpage on this recipe!
It was a joy to read through it and gave me the confidence to try it out myself two days ago.
I used quite a large container and used 200gr of water and 200gr of bread flour. After two days it rose and bubbled nicely and I named it Jim. I went to get Jim from the window sill where he was resting, opened the lid to get rid of half of it when I was met with a putrid smell that made my eyes water. I had to gag and felt nauseous. Armed with a cloth in front of my nose and mouth I scooped out a little over half of Jim. I then added water and flour, it has a nice consistency of yoghurt… however, I am concerned about the smell. Is it normal- did I do something wrong? Might it have gotten too warm for him on that windowsill? I live in Iceland, but it got very warm inside yesterday.
Thanks for you help !
Birte
★★★★★
Evelyn Arnold says
Also I used the first Starter I made after 7 days and it was awful disgusting flavor to the bread I threw it out. However I made bread from a 3 or 4 day starter and it was PERFECT. Do I need to wait the full 7?
Evelyn Arnold says
Can the Starter be ready to use after 3 or 4 days? My starter is ALWAYS doubled in size after 3 days. Is this normal or should I throw it out and start over?
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Becky says
Hi Emilie,
Thanks for this recipe.
It is my first time attempting to make sourdough starter.
I live in the tropics. Are the 7 days still applicable in such a warm climate?
I recently attempted to make one, but I used a different recipe. I used 1 cup all purpose flour and 1 cup bottled water. I started mine at around 4.p.m. After 24 hours, it had doubled in size.
The recipe stated that I start feeding it after 24 hours, which I did (at 4.p.m the following day). Later that evening, it was already full to the brim. I transferred it to a larger mason jar.
However, by the next morning, it had totally collapsed, had formed some dark liquid, but had active bubbles (really active!). I freaked out and discarded the contents.
Was there anything wrong with it? Or did I freak out for nothing since this is my first time?
★★★★★
Emilie Raffa says
Hi Becky, yes: for best results (regardless of climate) follow the instructions for the full 7 days.
In your case, the fermentation process will happen a lot quicker due to your warmer environment. But that doesn’t mean it’s ready. When first creating a starter it’s important to continue to feeding it to build strength and to establish a good balance of friendly bacteria. This is important in the long run- you do not want to speed things up here.
Regarding your starter that collapsed, this is totally normal. When you feed your starter, it will eventually rise, but it won’t stay that way. It has to fall. And when it does, if it’s been sitting for a while, you might see a brown liquid on top (again, normal). You don’t have to throw out the whole thing, just pour off the liquid and the top layer if it looks discolored.
Going forward, continue to feed your starter, observe the rise and fall, and continue feeding for the full 7 days. You’ve got this!
Inge says
Thanks for this clear set of instructions. I realise that I did reasonably well with previous attempts using other recipes, but was just terribly confused by all the different methods you can find on the internet. I will stick to yours all the way through.
I have questions about the temperature. Does the temperature have to be consistent? The only warm place is on top of the gas boiler, but that goes off at night. And in summer, will room temperature work? I know that with normal yeast bread it just slows the process down if it’s not warm.
★★★★
Emilie Raffa says
Hi there! Yes and no. Keeping your starter at around 75-78 F is ideal, but not practical if you do not have a temperature controlled proofing box. Most of us just leave it in a warm spot to rise, and deal with temperatures that fluctuate. In the summer, it’s fine to keep your starter at room temperature (you can always pop it in the fridge if it’s really warm and your starter is rising and falling too quickly). And yes, you are correct: if the temp if cold, the process will take longer; if it’s warm things will speed up.
Claire Jackson says
Hi :) I am so very excited to try this starter! Making sourdough from scratch has been on my to-do list for quite some time, and given the straightforwardness of your recipe, I decided to give it a go!
I do, however, have many a’ questions. For starters (Ha!), should I be discarding half the starter on day 7 as we’re supposed to on all other days? Additionally, are we supposed to feed it on day 7, as well (or skip feeding on day 7 if it looks bubbly & ready-go-go ;))? Last but not least, I know in your sourdough recipe you state to use 150g of the starter – this starter recipe yields ~236g… is saving the excess starter for another loaf in the future recommended? If that’s the case, just keep feeding and discarding as usual until you get back up to 150g of viable starter to use for another loaf?
Sorry – I’m so excited about this that I want to make sure I’m doing every step as well as I can. Thank YOU Emilie! :)
★★★★★
Emilie Raffa says
Hi Claire! Great questions.
1.) As part of the feeding process, regardless of what day you’re on, you’ll always discard a portion before adding fresh flour and water to the jar. So technically, depending on what time you feed it on Day 6, it might be bubbly and ready to go on Day 7. If not, on Day 7, discard and feed again until it becomes active. Note: the feeding process does not stop once your starter is created. You’ll need to keep it alive and well with additional feedings of flour and water. Read more here.
2.) This recipe makes appx. 236 g which gives you enough to make my beginner loaf + leaving some leftover to feed again, to keep the starter alive. You will always need to save a portion of your starter to feed to keep the process going. To build up the quantity, discard less and continue to feed it to reach your desired total amount.
I hope I’ve answered your questions :)
Sue says
Just starting mine and have a few questions:
1) If keeping in the opened microwave with the light on, is that also just for a couple of hours a day or 24/7? How about if I have a goose-necked lamp over top while it’s on the kitchen counter?
2) Is it very important to switch jars on day 7?
3) Once active and we’re just keeping it fed, are we still discarding half prior to each feeding?
Emilie Raffa says
Hi Sue, please see the answers to your questions below:
1.) I would monitor your starter (for a couple of hours) and see how that goes first. All microwave lights are different. Your starter might only need a small amount of time in there, depending on your ambient temperature.
2.) It’s up to you. Usually, by Day 7, the jar is pretty crusty looking! If it’s fine, then just leave the starter alone.
3.) Yes. This is done to refresh the acidity levels and to control its overall growth in size. Read more here.
Alice Springfield says
I began my starter in December 2020 while recovering from Covid 19. I followed all the steps and baked my first loaf of Everday Sourdough right before Christmas which turned out okay. I ordered your Artisan Sourdough Made Simple and have been baking weekly with the starter with less than desirable results……I’ve made the Saturday Morning Fruit & Nut Toast several times and although the taste is good, the loaf never rises to the “1 inch above the rim of pan” as indicated in the recipe. Even if I allow additional time (1-2 hours past the recommended time), the loaf remains about an inch below the rim of loaf pan. I’ve also tried the Country Farmhouse White and the Everyday Sourdough on numerous times and even though I follow the instructions (even measuring by grams), the results are the same……the dough just doesn’t rise as it should. I’ve tried leaving it at room temp (68-70) and also putting it on a closed shelve with light (75-80), but it doesn’t change to outcome of the dough rise. I feed the dough after each use as recommended and it appears to be active with visible bubbles, rise and nice aroma, but I feel it isn’t doing it’s job after the flour (King Arthur weighed by grams) is added along with the other recipe ingredients. What in the world do you think I’m doing wrong? I’ve wasted a lot of flour, cranberries, nuts and time in the past 3 months……please help!
Emilie Raffa says
Hi Alice, three factors come to mind in your case: starter strength, adequate gluten formation + temperature.
1.) Regarding starter strength, have you tried the float test? Once you’ve fed your starter, and it has doubled in size, drop 1 tsp. into a glass of water; if it floats to the top it’s strong and ready to use. Doing this step will ensure that your starter is not the issue.
2.) The next step is to make sure your dough doubles in size during the bulk rise. Then we know the gluten has formed properly. Note: Letting the dough overproof (rise for too long) or underproof (rise for too short) will effect the rise of your dough.
3.) Once steps 1 & 2 are sorted, continue to rise the dough in a warm spot (75-78F is ideal). The fruit and nut loaf might take longer to rise when it’s not warm due to the amount of fillings added; the dough and final texture is naturally a bit denser because of this.
Finally: stick with one recipe only when troubleshooting. You’ll have better control and it will be less confusing. You might want to try the Country Farmhouse White recipe in the book.
I hope I’ve answered your questions and provided additional clarity.
Alice Springfield says
Thanks Emilie for your reply. I’ll continue to try and perfect my starter for more desirable results! :)
Kel says
I accidentally discarded more than half of the started (maybe 2/3rds) on day four! Is this okay? Will I basically be a day behind now?
Emilie Raffa says
Don’t worry! It’s fine! You won’t be behind; your total quantity of starter might be less. Just keep feeding it :)
CANDY PERT says
Once established can I use the discard part to give to a friend for their starter?
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Emilie Raffa says
Absolutely! Read on for more info here, Sourdough Discard 101: Recipes & Faqs Answered.
Melisa says
My starter is about ready to use. When I take out the amount I need for my recipe, do I replace it with with that much flour and water to keep my starter going?
Emilie Raffa says
Hi there! You can do one of two things: either replenish with the same amount you took out for your recipe. Or feed what’s left in the jar with equal parts flour and water by weight (i.e. if you had 50 g starter left, you’d feed it with 50 g water + 50 g flour). It depends on the strength of your starter, how often you use it, how much food you think it needs etc.
William says
I have never understood why so much flour has to be wasted creating and maintaining a starter. Just halve the amount of flour and then do not discard anything on the last couple of days. If sealed so it does not dry out, it will keep for many months (not a week) in the fridge without any feeding and can be revived in about 2-3 feedings. If kept for less than a month, it is ready go with a single feed once it has warmed up. I have never found it makes any difference what kind of wheat flours your use (organic or regular, white or whole wheat). I don’t believe that all you need to make the starter is in the flour so I leave it open covered with a just tea towel for the first few days until it is really bubbling and put it on top of my hot water heater in my unfinished basement. Temperature is important but I think the environment it too. I find that everything is much quicker in the spring and that people who have difficulties are often working in overly sanitized environments.
Emilie Raffa says
William, thank you for sharing your experience with sourdough. It’s amazing what we can learn from each other. I agree, too much flour in the initial creation phase is not always necessary, and temperature plays a very important role in fermentation. Spring is a fantastic time to create and/or revive a starter.
One tip I’d like to add: discarding a portion of your starter, regardless of the amount, helps to maintain balanced acidity and bacteria within the culture. This is important. A balanced environment imparts flavor, dough extensibility, and freshness- not just rising strength.
Colbi S. says
My sourdough starter was bubbly, growing and marshmallowy by day 3. I’d say it was “active” and starting to thrive early one. However, on the morning of Day 4 it had not bubbled or grown as expected. And when I opened the lid mold had started to grow. This is my first attempt at a sourdough starter. I’m wondering what I did wrong to make it turn bad overnight between days 3 & 4?? I had it in a large mason jar, completely sealed and in a warm spot. Is it possible it got too warm yesterday? Could that cause it to spoil and mold?
Emilie Raffa says
Colbi, you didn’t do anything wrong. Mold, unfortunately, is inevitable sometimes. Next time, try scraping down the sides of the jar with a small rubber spatula; this will help to prevent any growth. Additionally, try keeping your jar away from any food sources such as a fruit bowl. The temp. might have been too warm- it’s tough to say without knowing specifics. But perhaps moving it to a slightly cooler spot will help.
Rachel says
So I am a first timer heeding to your advice to stay put and follow your instructions. I will say in the ingredients you say a whole bag of unbleached flour…but for the measurements you mention whole wheat. Even though your photos don’t show much brown tint like whole wheat. Maybe I’m missing something. It is after midnight :(
I appreciate your very thorough website on this. I’m making bone broth over night so my stove area should be ideal temp, I’m interested to see if it’ll speed up the process a little better.
★★★★★
Emilie Raffa says
Hi Rachel! This recipe uses both whole wheat and unbleached white flour. Whole wheat flour is used in the very beginning the jumpstart the fermentation process, and then white flour is used for the ongoing feedings (which is why the starter doesn’t look brown). And yes! Anytime you keep your starter near a warm stove or preheated oven, the process will move along.
Alison says
I tried making the starter and it was a succession attempt on first try. Baking the sourdough bread was a little tricky though. But after the 3rd attempt my bread turned out beautiful. Very delicious too. Thank you very much. By the way I have just bought your book on book depository. Great book
★★★★★
Emilie Raffa says
So great to hear Alison! Thanks for the support :)
Tugba says
Hello I saw sourdough spoiling on the 4 th day .There was black stain on the edge
Actually starter to rise on day 2
Emilie Raffa says
Hi there! Unfortunately, it sounds like mold. This can happen from time to time. I would start over. The next go around, make sure to scrape down the sides of the jar after each feeding; this will help with any mold growth.
Henry says
Hey! My starter has been thriving but my jar is too big for the recipe and it is very difficult to remove from the jar. Is their a way for me to increase the percentages in the feeding times a little every time to slowly make my starter grow?
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Emilie Raffa says
Hi there! If the jar is too big, you can transfer the starter to a new jar- a size of your choice. Additionally, to slow down activity, you can feed the starter with cooler water or leave it to rest in a cooler spot.
Mario says
Thanks for quick reply. I did not use whole wheat, just all purpose. Are the other possible changes you mention good, bad or neutral? I will wait to see what it looks like after 24 hrs. and decide then if it needs a little help. I appreciate your advice!
Emilie Raffa says
It’s tough to say because each baker will experience something different- could be good, bad, and/or neutral.
Generally speaking however, when first creating a starter, it’s best to give it time for the right yeasts and bacteria to grow. Otherwise, your end product will not be strong enough to go the distance for longer fermentations, which is characteristic of sourdough bread. Adding yeast might speed up the activation process, but in return, it might throw the whole composition off. Plus, the power of instant yeast doesn’t last that long in a starter because the natural acids will eventually break it down.
You know what might be interesting, Mario? Split your starter in half and experiment: do one with the yeast and one without and see what happens.
Mario Lamarca says
Thank you. Great answer. Things are looking good after two days so will stick with your instructions. No yeast boost needed!
Sharon says
My starter sour dough is in day 6 bubbling nicely but not rising. Have been following your instructions to the T. It has a nice smell and is the consistency of pancake batter. It rose the first day but not since then. Why won’t it rise
Emilie Raffa says
Hi Sharon! From what you’re describing, it sounds like the yeasts are cultivating which is a good thing. Is your starter on the thin side? What type/brand of flour are you using? Thanks!
Sharon says
I am using Unbleached Robinhood flour, good flour in Canada. The consistency is like pancake dough
Emilie Raffa says
Great, thanks. This is a good flour. Generally speaking: when starters take a while to rise, temperature is most likely the issue. They thrive in warmer environments, ideally 75-78 F. Next time, after feeding it, place your starter jar in a warm water bath (do not submerge the lid). The heat from the water will give your starter a boost. You might need to change out the water a few times depending on how cold it is by you, but this technique definitely works. I do it all the time. Start with that and see how it goes.
Sharon says
I didn’t try the water bath, but I have an over to stove microwave with a range light it keep the inside around 80 to 85 degrees. Put my starter in there bubbles but no rising.
Emilie Raffa says
Sharon, it’s possible the oven environment is too warm. This will make the starter rise and fall quickly, with frothy bubbles on the surface, giving the illusion it’s not rising (when in fact it really is). But since you have signs of bubbles, we know there is activity and fermentation going on, which is what you want. I would continue to feed it and use the water bath tip instead.
Mario Lamarca says
Thank you. These instructions seem very thorough and easy to follow. Can’t wait to get started! I had one thought/question. Is it possible to use instant rise yeast to kick start the process at the beginning? Does this make any sense?
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Emilie Raffa says
Hi Mario! You can, but the whole wheat flour serves the same purpose- to jumpstart fermentation. The addition of instant yeast might change the acidity & ph levels and bacteria make up of the starter.
Lee says
Very helpful, thank you. I am going to start my starter today. Thank you for breaking this down so simply!
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Emilie Raffa says
Enjoy, Lee!
Grace says
Hi Emilie,
I’m trying out the recipe now but when I weighed 1/4cup water it was only about 20g. And when I weighed out 60g water, it was closer to 1/2cup. This is the only information that has me stuck. I can’t wait to try it out!
Emilie Raffa says
Hi Grace! For 1 US cup of water, bakers typically go by 240 g as the approximate equivalent. So, 1/4 cup would be 60 g. All measuring cups are slightly different, which is why you’re getting different results. To make your life easier, just go by the weights listed in the recipe.
Grace says
Thank you for your reply! I’ve already started and it’s looking good. I’m so excited!
Emilie Raffa says
My pleasure :)
w says
Thank you for the reply! Another question, my sourdough starter is rising pretty fast; I fed it today and it’s already almost doubled. When can I start using the discard? Do I need to wait until tomorrow? And how long before I can use it to make bread? This is my first time, so not exactly sure of anything!! Thanks again!
Emilie Raffa says
When first creating a starter, I typically do not use the discard during the 7 day period. Sometimes, it’s not in the best condition. But this will vary for everyone. I use the discard only after the starter has been created; it has more favorable acidity levels. Your starter is ready to use when it has doubles in size, is bubbly, and passes the float test.
W says
On day 3 you have feed 1/2 cup flour and 1/4 cup water. Further down it says 60 g of each. Which do you use? Twice as much flour than water, or the same amount of both? Thank you.
Emilie Raffa says
Hi there! Weight and volume amounts are not equivalent. On Day 3, if measuring by weight, 60 g of each is correct. If using measuring cups, 1/2 c flour & 1/4 cup water is also correct- it’s the “approximate” volume translation.
Sanne says
Hi, I’ve been trying this for a while. My starter starts off great. However, if I wait for a good rise and fall (so doubling in size after ~6/7 days), it starts smelling VERY alcoholic. Increasing feedings doesn’t get rid off that alcoholic smell.
Any ideas on what to do? I always close the weck jar entirely. Should I leave it open a bit more? Anything else I can do?
Thanks!!
Emilie Raffa says
Hi there! You can try discarding more of the starter before the next feeding. This refreshes the acidity and PH levels within the starter, which could account for the strong aroma.
Chloe says
Hey, I used bread flour by accident. Will my starter still work or not?
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Emilie Raffa says
Hi there! It will work just fine :)
Lulu Robinson says
I am using your starter recipe to create my own starter. I’ve also seen other websites that use the 1/2 cup flour to 1/4 cup water ratio, however, my starter after 8 days is super thick, more like bread dough. The sour smell is leaving and I’m getting small bubbles but it’s not rising anymore. I have a friend who is advising I add equal amounts of flour and water. Should I switch to that to help my starter – start?
Emilie Raffa says
Hi there! What type of flour are you using to feed the starter (bread or ap?). Are you using a scale or measuring cups? Thanks!
jackie says
Hello, your instructions are so thorough, I hate to have any issue. I’ve tried this 3 times now and can’t seem to get the starter to rise. After about day 8, I give up. The temperature is as you suggested, along with everything else.. any suggestions?
Emilie Raffa says
Hi there! Temperature is usually the culprit. After feeding your starter, place the jar in a warm water bath (do not submerge it) to give the fermentation a boost. This really helps. Additionally, read this article for more info: Troubleshooting Sourdough Starter.
Barbara Harlow says
Can I use gluten free flour? Either in starter or to feed?
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Emilie Raffa says
Hi there! I believe so. I’ve had readers do it with rice flour. However, when you’re ready to make bread, you need to follow a specific GF sourdough bread recipe for best results.
Anthony says
Hi! Complete beginner here. Your instructions seem very straightforward and informative so I’m going to give it a shot, but have one super basic question: For each phase (initially growing the starter, feeding/maintaining it) I’ve seen conflicting info on the web on how to cover it. I have a latch jar like yours. Do you clamp it shut with the rubber o-ring on the lid to be airtight? Just clamp it shut without the o-ring for tight but not airtight? Cover with a cheesecloth/coffee filter and rubber band? Leave it open air? Leave it open shortly after feeding and clamp down later? I can kinda see arguments on all of them, with open air better for spontaneous fermentation, but covering it better to maintain consistency. Basically, how much does it need to breathe ideally at each stage? Also, is this the same when stored in the fridge? Thanks!
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Rick says
I just started one with Saran Wrap over the top held in place with a wide rubber band. Day two, and it’s bubbly and doubled in size. Smelled good at noon today, at 9PM, smells like nasty underwear.
chef brian says
closing the lid without the rubber seal while using the clip on the jar provides enough heat and moisture retention for your starter to thrive. it also doesn’t hurt to place a bowl under the jar in the case of spill over from fermentation eruption :)
Emilie Raffa says
Hi Anthony,
Yes: I know exactly what you mean about the conflicting info. Quite confusing!
Here’s my take: if you want the bubbles to build up faster, seal the jar completely shut (the ring is not necessary), for a portion of time. The amount of time depends on how fast your starter grows- you don’t want it to burst through the top. Keep your eye on it as it grows. Open the lid from time to time- it will get enough air this way.
If an airtight lid is not your thing, at least rest the lid on top without clamping it down. With this option, you get the best of both worlds: starter coverage + a bit of air.
I do not use a cheesecloth or a coffee filter. If too much air gets in, a skin forms on the surface. Not my preference.
As for the amount of air it needs at each stage, I don’t focus on this too much. It gets enough when I open the jar or rest the lid on top. My attention is more focused on temperature which ideally should be 75-78 F for fermentation.
For additional info, I’m going to direct you to this article which offers more details on the feeding process once your starter is activated: Feeding Sourdough Starter My Best Tips & Tricks.
I hope I’ve answered your questions.