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 starter ready to make THE BEST sourdough bread, sourdough focaccia, homemade sourdough pizza crust and much more!
Looking to bake incredible 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 one from scratch is not hard to do. However, the process can seem 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 instructions.
Once your starter is established, it can be used for a wide variety of sourdough bread recipes including this scrumptious sourdough bread with olive oil (most popular recipe on my blog!), my sourdough focaccia, sourdough pizza crust, sourdough sandwich bread and soft sourdough cinnamon rolls to name a few!
What is a Sourdough Starter?
Sourdough is more than just a recipe; it’s an understanding. So before we dive in, let’s define. Simply put: a sourdough starter is a live fermented culture of fresh flour and water. Once combined, the culture will begin to ferment and cultivate 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. 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 to cultivate the wild yeasts and friendly bacteria.
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 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 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 and follow the steps as written.
Beginner Sourdough Starter Recipe
You will Need:
Supplies
- 3/4 L jar (I use this one)
Ingredients
To create the starter:
- 60 g (1/2 cup) whole wheat flour
- 60 g (1/4 cup) water
To feed the starter each day (Day 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- 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
- Before you begin, establish a feeding schedule. In other words, 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.
- 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 ongoing 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 at this point so add more water as needed. Cover and let rest in your warm spot for another 24 hours.
DAYS 4, 5, & 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 ;)
- Now you’re ready to bake! Start with my beginner sourdough bread recipe- you’re going to love it!
What’s Next? Let’s Make Bread!
- Sourdough Bread Recipe (reader favorite!)
- Beginner’s Guide to Sourdough Focaccia
- Best Sourdough Pizza Crust (No steel or stone!)
- Feeding Sourdough Starter: My Best Tips & Tricks
- Troubleshooting Your Sourdough Starter
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.
Note: You will need to feed your starter every time prior to making bread dough and to maintain it (keep it alive).
How to Feed a 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.
Beginner Sourdough Starter Recipe
- Yield: appx. 240 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 guide for practical tips, tricks, and ongoing care- anyone can do it.
Ingredients
Note: Once your starter is established, use it to make my sourdough bread.
- 1x (5lb) bag all purpose flour or bread flour (I use either KAF, Trader Joe’s, or Whole Foods)
- 1/2 cup (60g) whole wheat flour (I use KAF whole wheat)
- Water (preferably warm around 85F )
Tips:
- The overall process typically takes 7 days, if the temperature is warm enough, ideally 75+ F. 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
Before you begin: Establish a feeding schedule. In other words, 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 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.
Comments
Jesse Suarez says
My starter is 4 weeks old, very bubbly but nowhere near doubling in size. Can I still use it?
Emilie Raffa says
Hi there! Sounds like it’s somewhat active. However, I’d continue feeding it until it doubles before using it to make bread dough. Remember, your starter will double in size and then collapse. Then, you’ll need to feed it again. It’s a cycle. I think in your case, it’s just a timing issue.
Sarah says
Today is Day 7 of my starter. I’ve been following directions and have a very few bubbles but no rise. I noticed yesterday, though, that I’ve accidentally been using bleached all purpose flour. I started using unbleached this morning. Am I ok?
Emilie Raffa says
Great question. I typically steer clear of bleached flour for this very reason- you just don’t know how it’s going to play out. I do think you have a good chance of salvaging it. What you can do, if it feels right, is to discard most of your starter leaving about 1/4 cup. That will get rid of a lot of the bleached flour. Then, continue feeding it with the unbleached flour or even switch to unbleached bread flour for an enzyme boost. If the texture is too runny, cut back on the water aiming for a thick, batter-like consistency. Feed it at the same time each day. Keep it in a warm spot (try the hot water bath tip). And most of all be patient! Have a look at this article too: https://www.theclevercarrot.com/2018/03/troubleshooting-your-sourdough-starter/
Shayla says
I’m on Day 10 and my starter has doubled in size, but still smells strongly of acetone. Followed the recipe with the suggested measurements and flour type. Should I continue on with this starter until the 2 week mark, or should I start over?
Emilie Raffa says
No need to starter over. It sounds like your starter is active, but it needs to be fed to refresh the acidity levels which might be off due to the smell. Try to feed it at the same time each day to avoid a lengthy or inconsistent gap in between feedings. This will help.
Angela says
Apparently, she doesn’t respond to comments, but I’ll try. Is there any difference in feeding if you don’t use whole wheat flour, or is it exactly the same? It would be helpful to those struggling to get some feed back.
Emilie Raffa says
Hi there! Thanks for your patience. Yes, there is a difference. Whole wheat flour has more enzymes than white flour which jumpstarts the fermentation in this recipe. If you’d rather use all white flour instead, it can be done. I recommend using unbleached bread flour for similar results.
Britny Graves says
Can you use the discard portion to do a second starter? Like, every time you discard instead of throwing it out, you use that half to make another starter? Is it necessary to have multiple starters, or how long can you keep feeding a starter or using a starter?
Emilie Raffa says
You can, yes. But I don’t recommend it when first creating a sourdough starter. The acidity levels and bacteria are still forming and cultivating, and sometimes the quality is not as good compared to discard from an already established starter. It is not necessary to have multiple starters; you can utilize quality discard in sourdough discard recipes (I have several on my site) or avoid discard altogether by maintaining a “mother” starter kept in the fridge. With regards to time: you can feed/use a starter indefinitely. It’s a live culture.
Breanna says
Hello,
I am currently on day 3, and I ended up using whole wheat flour again once I discarded half of the mixture. Will I need to treat this like day 1 and restart or can I start tomorrow’s feeding with all purpose flour and continue on?
Thank you,
Breanna
Emilie Raffa says
It’s OK! No need to restart. Just continue where you left off feeding it with all purpose flour. The feeding process is flexible. If you “mess up” just keep going feeding it per usual. Your starter will correct itself with continued, consistent care.
Logan White says
I’m on day 8, I’ve followed everything to the letter, fed on a schedule, started with whole wheat flour, and it’s never left that warm spot. It’s under heating lamps since I have no other method of keeping it warm enough. There’s been nothing past day 1 where the initial fermentation happened. I’ve not seen any hooch, or any rising/falling happening. I don’t have filtered water so I’ve been boiling tap water to rid it of impurities. Where have I gone wrong?
Emilie Raffa says
Talk to me about your water: are you using the boiled water hot? Or are you letting the boiled water cool first before using? Additionally, how much time passes in between each feeding and/or are you feeding your starter at the same time each day?
Logan says
I boiled it off, let it cool to roughly 20-30°C, the temperature suggested to keep it at, and fed it every 24 hours on the nose. I chucked it out a day or 2 ago because nothing was happening, and knew nothing would happen by day 14. I decided to follow a different guide from the BBC and it’s working way better.
Emilie Raffa says
Great! Thanks for the update. My sense is that your starter needed to be fed sooner than the 24 hr mark (perhaps at the 8-12 hr mark). This is OK! Regardless, I’m glad to hear you’ve figured it out and it’s working now :)
Logan says
Day 8, I’ve tried to follow every instruction to the letter and nothing has happened past the initial fermentation. No growth or anything. The starter hasn’t left the warm spot once, and it’s been fed on a schedule, yet nothing is happening. I haven’t even seen “hootch” once on the process. Did I screw up somewhere?
Eva Murphy says
Thank you for this very detailed explanation. As a beginner this is very helpful
Emilie Raffa says
You’re very welcome Eva!
Sonia Fares says
Hello, my day 1 was March 16, and all went great until March 20, not rising until now, following the steps and consistent with feeding time and measures. Yesterday and today, I tried mixing whole wheat flour and all purpose flour and waiting to see any difference. I know we need to be patient, but when would it be time to start a new starter? It is also worth noting it was liquidy on day 4, so I’m using slightly less water. Thank you!
Emilie Raffa says
To clarify: you’re feeding your starter with a mix of whole wheat and all purpose flour? If so, anytime you change flours or do something different to your starter during the feeding process, it will either respond right away or take additional time to get used to the change. This is normal. So in your case, no need to start over at all. When starters need a boost, typically temperature is the issue. I would make sure it’s resting in a warm spot ideally 75 F. If it’s too liquidy, the flour to water ratio is off and/or too much time has elapsed in between feedings. Try to feed your starter at the same time each day, with the same flour, in a warm spot and you’ll see results.
Karen Koop says
Why is it important to discard most of the starter after Day 4?
Emilie Raffa says
Discarding a portion of your starter during the creation process helps to refresh and balance the acidity levels, which can easily be measured by smell. If the aroma is strong like nail polish, the levels are off. Discard and feed as needed, and your starter will correct itself.
Pooja says
Hey! I am really exited to make sourdough starter with your recipie. Can you confirm if i could follow your recipie with 30gms instead of 60gms? Also, is it best start and continue to feed in mornings or night?
Emilie Raffa says
Yes. You can scale down the initial quantity as you wish.
Mish says
Hey!! I am on day 7 and my starter still looks very runny. I followed the same process but instead of whole wheat flour i took Indian whole wheat flour. Does it make a difference? Instead of continuing and wasting more flour, should i just start over? I am really excited for this and need right advice.
Emilie Raffa says
Yes. The type and brand of flour definitely makes a difference! Flour is like a sponge; certain types absorb more/less water compared to others. I’m not familiar with Indian whole wheat flour (is it low protein 8-10%?). However, if your starter is runny, it sounds like your flour cannot absorb the amount of water added to it. This is OK. You can adjust the consistency by adding less water to your feedings. The exact amount of water will vary- you have to go by eye. You’re looking for a thick, pancake-like batter consistency.
Celia says
Hi! I love your recipes, and I thought I’d try out this one as I’ve always dreamed of making my own bread. I followed your recipe to the T using a scale. My starter was tripling on Day 1, within few hours, when mixed with whole wheat flour, however since then I have not been able to get it to double, it rises a little with lots of bubbles but that’s about it. It’s on day 14 right now – I increased feeding ratio after one week so now feeding it 1:1:1 with filtered water, using KAF unbleached bread flour and also doing it twice a day. I’m not sure what I’m doing wrong.. I’ve almost given up. It’s definitely not a temperature problem since I live in LA and it’s 78-80 F in my apartment. What could be the problem?? :(
Emilie Raffa says
Thank you for this detailed info. Super helpful. Don’t give up! In your case, you do not need to feed it 2x/ day at this point. 1x is sufficient. I think that’s the issue. Your starter needs more time in between feedings to build up and cultivate some of the already existing yeasts. My recommendation: Feed it at the same time each day to build consistency and predictability, keep using KA bread flour, and continue letting it rest in a warm spot to boost fermentation. And make sure to take notes and observe- this will be really helpful for ongoing care and troubleshooting.
Katie says
So once I’m past day 7 and have a starter I can begin baking with and store in the fridge, do I still discard half of it every time I feed it each week? Or only discard during the first week? And do I continue to use the 60g measurements for feeding even if the starter gets larger over time?
Emilie Raffa says
For starters stored in the fridge: feed it 1x/ week to keep it alive. Discard a portion first, and then add fresh flour and water to the jar. For quantity, it’s best to follow a feeding “ratio” and not a set amount because we all work with different quantities of starter. Have a look at this article for more details on how to feed your starter moving forward: https://www.theclevercarrot.com/2021/01/feeding-sourdough-starter-my-best-tips-tricks/
BROOKE L Launi says
I am going to start this recipe. I need to start my starter. It says do not use Organic Bread Flour or All Purpose flour. Once my starter is started can I use organic flour then? Or do not use organic at all?
Emilie Raffa says
Yes. You can switch to organic flour once your starter is established. Do give your starter time to acclimate though- sometimes it takes a little while for it to get used to a new flour. Starters like consistency :)
Logan says
I’m on day 6. The only growth I saw was the initial fermentation. But now, the only growth I have is from adding to it during feeding. Am I not removing enough? Am I screwing up?
Nancy says
My starter did great the first 2 days and on day 3 it rose a little but had a lot of bubbles but very liquidy (I know not a word but can’t describe it any other way). I am on day 4 and had no real bubbles but smell of I guess sourdough but not sure. Again very liquidy. Can you tell me if I am still on the right track?
Sally Catley says
Hi, my starter (Manuel) is ready on day 7 and transferred to a clean jar.
I’m not ready to use it just yet so he’s going in the fridge.
Please can you let me know what I do with it when I’m ready? If he needs another feed, do I leave it after that feed for a day or can he then be used straight away ?
Thank you
Sally
Mary B says
I have my starter in a canning jar. I am on day 3. I was wondering if the lid should be tightly closed?
Erick says
Hey! I am trying to get into baking as a hobby and this is my first step, however I can’t seem to get my starters past the feeding stage.
For the first one I started with whole wheat as you suggested, and it rose up greatly, lots of bubbles and a bit of a bread smell. I waited for the third day and tried feeding it a 50/50 combination of whole wheat and all purpose flour, after this point it never rose again, and started smelling sour like vinegar, I kept feeding it for a few weeks in hopes it would revive but it never did. The same happened with my second attempt.
I am trying again and I set up three different starters as back up in case one or two of them died, but i’m scared it will happen again and none of them will grow, do you have any advice?
A.P. Stallone says
Hello!
I am on Day 7, My starter (whom I named Matilda), doubled overnight and a ton of bubbles, it does have a combined musty and also sourdough smell. I did the float test and it sank. Should I just feed her and let her rest again and try again tomorrow? I followed your recipe so I did use wheat flour. Thank you :)
Nicki says
Hello! Thanks for the great info. On the morning of Day 3, my starter looked amazing. I was already so proud. So I removed half and fed it. Today it hasn’t done anything. No rising, no bubbles, and it smells awful (different than the chemical smell it had this morning). Should I just continue and feed it again tomorrow?
Linda says
What flour or flour blends would you recommend for a gluten free sourdough starter? I’ve heard brown rice flour or sorghum are good whole grain flours but not sure what to use in the feedings after the first day.
Jenny Pasillas says
I made a boo,boo I mixed on day two I mixed 60 flour and 60 water did I ruin my starter did not let it sit for 24 hours help
Petrina says
If you’re storing the starter in the refrigerator and feeding it once a week are you still removing half of it before feeding it?
Kari says
Thank you so much for sharing your process. This is my second time trying a starter, but first time starting with wholewheat and day 3 it looked great! I see your comments about it slowing down causing white flour and that has happened. I’ve been feeding around 6pm when I get home from work. This morning there was a brownish liquid, I assume the hooch you referred to. I poured it off but then a saw your note about that meaning it’s hungry. Should I have fed it then or stick to the same time I have been? Did I mess up and need to start over?
Kelly says
Day 2, nothing has happened that I can tell, which I understand to be fine, but my starter appears grayish in color. I used whole wheat flour and kept it in the oven on bread proof. I’m in the north and my kitchen is rather cold. Should I start again or wait to see what tomorrow brings?
Emma says
Hi there! Thanks so much for the detailed recipe! I’m on day two of my first starter, and it’s been almost 48 hours and I haven’t stirred it or anything yet, but bubbles are starting to form – so exciting! I do have one question – there are brown spots that almost look crusty on the top layer of the starter. What should I do about that? Stir it in or get rid of them or restart? Did I do something wrong?
Emilie Raffa says
Hi there! If the crusty spots are hard-ish, it just means the surface was exposed to too much air at some point. You didn’t do anything wrong (you learned something!). Keep the lid on or rest loosely on top of the jar. In my experience, you can just peel these crusty bits off and continue as is. Now, if the spots are “fuzzy” and not so crusty, examine the surface for mold instead, in which case I’d recommend discarding the whole thing.
Emma says
Thank you so much! Scraped it off and refed it and sealed it better and it’s looking much better. Thank you! So excited to see how this turns out!
Carleen says
I’m currently on day 5, not a lot of action but I guess I’ll continue feeding.
After day 7, how much flour and water do I feed my starter and how much discard do I take out? It is like Day 7 on repeat from here on out?
Emilie Raffa says
Try the 1:1:1 feeding ratio (equal parts starter, flour, water by weight). You can scale the ratio up or down as needed depending on how much starter you want to maintain overall. More detailed information here:
https://www.theclevercarrot.com/2021/01/feeding-sourdough-starter-my-best-tips-tricks/
Amy says
So my starter exploded in 48 hrs….I halfed it and fed it 😬😬 did I mess up?!
It was about to come out of the jar.
I wish I could post the picture.
Emilie Raffa says
Not at all! It’s just very active. Most bakers see lots of activity by Day 2. Things slow down a bit from Day 3 onwards when white flour is used for the ongoing feedings, but then it perks back up.
Laura says
This recipe is great because I was doing 1-1-1 feedings and getting nowhere for over 8 days. It wasn’t until I accidentally kept more starter than flour+water that I started to get some action. So my question is, in cold climates where it does take more than 7 days, what do we do to continue feeding day after day, if I keep discarding half my ratio gets smaller and smaller. I’m at like 125 starter to 60g+60g right now. Everything I read says the strong starter eventually needs more flour and water and the ratio should be the opposite of what I’m doing now, more like a 1-2-2. Do I have to switch gradually to a 1-2-2 by going back to 1-1-1?
Bailey Knight says
I am curious about this too. By Day 7 we should have 230ish grams of starter but most recipes either call for 50 or 150g or even 1 cup approx 113g or starter – so how to you manage transition your starter to have the good amount to bake with without it being too much. If i kept discarding half and feeding 60g water and flour, my start is just going to get bigger and bigger. I really like this recipe – but I have seen one that seem a little more clear on how to transition to baking and maintaining- like having every feed discarding 113g (1 cup) keeping113 starter – 113 water and 113 flour and then baking with 113.
Emilie Raffa says
There are a few options to consider. Here’s two:
1.) Scale down the original quantity of your starter. For example, if you have 230 g, and only want to maintain 100 g for ongoing bakes, use the difference to make something else (sourdough pancakes, brownies, scones etc.) to bring the overall quantity down. What’s left in the jar is your new baseline.
2.) Keep a “mother” starter in the fridge (and don’t discard). When ready to make the dough, take out and feed only what you need for your recipe. For example, if a recipe calls for 75 g of starter, remove 25 g from your mother starter, and feed it with 25 g flour and 25 water; wait until bubbly and active. Then feed your mother starter with appx. 25 g (the amount your took out) and return to the fridge.
Hope this helps!
Joanna says
Hi Emilie, day 2 my starter has risen. It’s in my oven with the light on. On day 3 my started had hooch on top and the starter was not stretchy but flat It was more liquidy lol. I poured out the hooch and some discard. And added flour and water to it, today no rise a few bubbles. Am I doing fine? Is it supposed to be flat with brown hooch on day 3. Please help me 😊
Thank you!
Emilie Raffa says
The answer is: do whatever works for you and your starter. If through experimentation a 1:2:2 feeding ratio is working well, stick with that. Your starter will look different on different days depending on the temperature, the consistency of your feeding schedule, and the type of flour it’s fed with. You’ve learned through trial and error that your starter needs more flour and water. No need to change it. For reference, the 1:1:1 ratio (also known as 100% hydration starter) is the most common and versatile type of starter which is why you hear about it often.
Jaime says
I would be interested to see you do sourdough pancakes. I saw someone make them and they looked amazing! She said it was the best pancake she had ever had!
Emilie Raffa says
Hi there! I have a recipe for sourdough pancakes. See link below :)
https://www.theclevercarrot.com/2020/05/homemade-fluffy-sourdough-pancakes/
Danielle Cuthbert says
I sadly for the life of me cannot get this to work for me. Sourdough just might not be my thing, though I very much wish it was. I have wasted way too much flour to keep trying. Maybe I’ll try again sometime in the future.
Emilie Raffa says
Sourdough takes time, patience and persistence for sure. If there’s anything specific about the process that I can help you with, please do circle back!
Sara says
Hi Emilie (my daughter is an Emilie too!)
My sourdough starter looked great until day 3 but it’s now day 4 and its flat and not rising/bubbly like it was yesterday, it also seems a little watery/more liquid than it was previously – is this normal? (it’s definitely a good temperature, I’m in Australia).
I attempted it last year in winter and all that happened was that it got mouldy, so I was excited when it looked promising this time on day 3 but disappointed today. Do I just carry on according to your schedule?
Emilie Raffa says
Ahhhh love this! Yes, carry on. It’s normal. Growth slows down slightly when you switch to white flour for the ongoing feedings (whole wheat is used only to jumpstart fermentation). Consistency is key here. Feed it at the same time each day, keep it in a warm spot, and if it’s still too runny for whatever reason, use bread flour instead of all purpose flour to absorb the extra liquid.
Leah Sjoberg says
Hi! Im attempting my first go at a sourdough starter. I used 60g of whole wheat KAF and 60g of filtered warm water. It was thick and pasty but now seems like it has a sort of crust on top. Is that normal? I’m on day 3 and about to feed it for the first time. Any input from any would be appreciated. :)
Emilie Raffa says
Hi there! If there’s crust on the surface, your starter has been exposed to too much air. This is OK. Just peel off the crust (if applicable) and feed what’s left in the jar. Keep your starter covered,, either airtight or with the lid loosely placed on top.
Jennifer says
I forgot to rate the recipe so I’m back!! I give it a 5!! I have been reading and watching alot of videos about sour dough and I found this one very easy to follow.
Along with too much heat in my first attempt, another mistake I made was using water straight from the tap. I’m on city water and there is probably too many chemicals that kill the yeast. This time I let the water sit on my counter in a jar for a day or two. I didn’t have any filtered water on hand.
Emilie Raffa says
Thank you Jennifer! I appreciate you taking the time to circle back :) Very good observation by the way. Water quality is really important. Tap is usually fine in most cases, but not for everyone (like in your case).
Colleen Taylor says
Just beginning to bake bread, mostly sourdough, and found your article helpful. Trying to be patient!
Emilie Raffa says
That’s wonderful to hear Colleen! Thank you!
Jennifer says
I’m heading in to day three of my second try and it looks like I am more successful this time around!! The first time I left it in the oven with the light on all the time, pretty much baking the starter. I don’t think it ever really came alive. So far, this starter is full of bubbles and life. Wish me luck!!
Emilie Raffa says
Wishing you the BEST of luck! You made me laugh reading this comment ;)
Emilee Johnson says
Recipe is easy to follow, but I need help. I followed the recipe exactly. Day 3 it had doubled and was very active and bubbly. But after I started the daily feedings it has since fallen flat. It maybe rises a tad over the rubber band mark and smells very much like nail polish remover. It has bubbles on top, but not many at all. It is in a warm area, so I know temp isn’t the issue. Help please.
Emilie Raffa says
Hi there! This is normal. Whole wheat flour jumpstarts the fermentation which is why you saw activity on Day 3. When you switch to white flour for the ongoing feedings, your starter needs time to adjust to the new flour from Day 3-4 onwards. If it smells off, make sure to feed your starter at the same time each day to keep the time in between feedings consistent. If the texture is too runny, switch to bread flour and/or cut back on the amount of water.
Emilee Johnson says
What amount of water would you recommend? I’ve been using King Arthur Bread flour.
Emilie Raffa says
If using bread flour which absorbs more water than all purpose flour, keep the amounts the same for now. Comparatively speaking, the mixture will be on the thicker side (if necessary, loosen the texture with 1 tbsp of water as needed to achieve a thick, batter-like texture). There’s a bit of back and forth involved, but once you get the hang of what the texture should look like, the amounts become more flexible.
Natalie says
Hi, I made my sourdough starter, and it’s perfect. Thank you for your recipe. However, I’m going away for 16 days and I’m worried if it’s going to survive in the fridge without feeding for so long.
Emilie Raffa says
It will be fine! Give it a fresh feeding of flour and water before you leave. Feed it again upon returning. I do this all the time with successful results. Keep in mind, you’ll have to feed it a few times at room temperature before using (and to perk it back up!).
Deanna says
At day three my starter has doubled in size as if it’s going to overflow by tomorrow. Should I keep the schedule you provided or?
Emilie Raffa says
Yes. Follow the instructions as written for the full 7 days. Your starter needs additional time to develop, cultivate and strengthen yeast production. Note: I’ve mentioned this in the post, but it’s worth revisiting here: growth will slow down on Day 3 onwards when you switch to white flour for the ongoing feedings. This is normal. Just try to feed your starter at the same time each day to promote consistency.
Jehanne says
I followed your directions. Day 7 and my starter has doubled. Thank you. I will look for discard recipes now and make a boule this weekend.
Emilie Raffa says
Congrats! This is SO great to hear. You’re well on your way :) For sourdough discard recipes, have a look at the link below for inspiration:
https://www.theclevercarrot.com/category/sourdough-discard-recipes/
Michael Neilson says
I’ve always wanted to bake sourdough, but thought it was way too complicated.
This starter worked first time ,and helped make my first loaf of sourdough.
Great recipe, be patient and follow The process.
Emilie Raffa says
Excellent advice. Thank you Michael!
Penny Miller says
I greatly apologize re: my previous comment regarding 60 grams of flour/60 grams of water ~ I FINALLY figured out why 60 grams of flour is 1/2 cup and 60 grams of water is 1/4 cup. So sorry!! Starting my “starter” tomorrow and hoping for the best.
Emilie Raffa says
No worries. I appreciate the follow up :) The weight to volume “conversion” is actually the hardest concept for most people to grasp because here in the US, we don’t work with the metric system. So naturally, it doesn’t click. Conversions are only approximate and not exact. Measuring by weight, with a kitchen scale, is the way to go with bread baking. You’ll get the most accurate results. Good luck with your starter!
Penny Miller says
60 g (1/2 cup) unbleached all purpose flour or bread flour
60 g (1/4 cup) water
Repeatedly throughout “sourdough starter” recipe, you note 60 g (1/2 cup) flour and 60g (1/4 cup) of water.
Pls. advise so I can get started.
Benji's Mum says
My starter, Benji, stopped growing after his first feed. I’ve discarded and fed him 2 nights now, and he hasn’t grown. Should I be worried about Benji? He was growing and so bubbly before the feeds.
Looking to hear back!
Love,
Benji’s worried Mum
Phoebe says
I’m 7 days in and my starter smells really bad, it has since yesterday. It’s doubled in size and has lots of bubbles on top but it stinks. Yesterday when I put it little in a water filled glass it sank so I fed it and it still stinks today. Do I need to start over or is it ok?
Emilie Raffa says
I think your starter is fine, since it’s showing signs of activity. However, it sounds like it needs a fresh feeding of flour and water. At the same time each day: feed your starter to refresh the acidity levels. The aroma should balance out in a few days. Consistency is key.
Austin A. says
Hiii did you happen to change the Grams? I swear last night it was 113 grams of each n today it says 60 am I just blind haha if so do I just dump half of what I have n keep going?
Emilie Raffa says
Hi there! Are you on Day 6? If so, you should have approximately 112 g sourdough starter in your jar, to be fed with 60 g flour + 60 g water. Hope this helps ;)