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
sabina says
Hello,
In other recipes it says to lightly cover the jar when you first start the starter. In here you write to cover it with plastic wrap or a lid. If you cover it with a lid, won’t the gasses build up and put pressure on the starter in the jar? I am on day 2 so far and no bubbles yet.
Thanks
Emilie Raffa says
Sabina, it can be done both ways. Keeping it airtight will build up the gasses faster, but if you jar is large enough to accommodate the starter’s growth, there’s no need to worry about it breaking. When covered loosely, you run the risk of too much air getting into the starter which will form a crust on the surface.
Kasia says
Hello! I’m on my 5th attempt of growing a starter, usually everything goes well until day 3 and then… It dies… Don’t know what I’m doing wrong. On day 2 starter is boubly and double in size, i discard half and feed it, and after that there is not a sign of life… Question – does it matter which part of starter do you remove? The top bit is usually quite thick and spongy but the bottom part is quite runny. Can I remove entire starter to a bowl, measure out a half and then feed and put back in a jar? I have followed several advices and your website is the 5th one I’m using… Help please 😊
Emilie Raffa says
Kasia, you’re doing nothing wrong.
To clarify: in my recipe you start with whole wheat flour to jumpstart fermentation. That’s why you see bubbles in the beginning. When you switch to white flour for the feedings, the activity slows down because your starter is getting used to the new flour AND it’s beginning to cultivate yeast. It needs time to grow, build and adjust. So, what’s happening to you is normal. Your starter is not dead. Do not start over. It just needs time.
The part of starter you remove isn’t the issue (it’s usually removed from the top). The reason it has two different textures just means it needs to be stirred. No need to feed it in a separate bowl, although if you are more comfortable doing that go for it!
Regarding sourdough advice- every baker does it differently which is either helpful or really confusing. And when you make several changes to your method it’s hard to tell where you went wrong (or right!). If you stick with one method that feels right to you, do that. Practice and patience makes perfect ;)
Hope this helps!
Kasia says
Thank you so much for your reply. I always use the same flour which is wholemeal spelt flour, as this is the only one I can eat without a problem. I’m on day 4 today and following your recipe, so I will just be patient. Just surprised not to see boules. And also sometimes it feels the starter is too thick, in this case should I add more water? Thank you
Emilie Raffa says
My pleasure! So the thing is, now that I know you’re using all wholemeal spelt flour (totally fine) instead of white flour for the feedings, you’ll have a bit of a different experience. For example, as our’ve already noticed the texture will be thicker. This is because wholemeal flour absorbs more water than plain flour. Just add more water to thin it out if necessary (you only need a tiny bit). Enjoy!
Elizabeth LISTER says
Hi there made your sourdough starter and it has bubbled up and I have filled all your steps. Have trying using it by making sourdough muffins without success they turned out flat and uneatable. The dough didn’t rise it had bubbles in it but no rise. Do you have any suggestions it takes forever to make muffins do you have a better recipe for these.
Emilie Raffa says
Elizabeth, it sounds like your starter is active which is great. However, there is a disconnect somewhere in the method. What muffin recipe are you following?
Al says
Hi Emilie – thanks so much for this really useful guide! I am on day 7 and all boxes are ticked except the float test – so presumably I just keep trying until that works..? Or might it work anyway..? It looks and smells so good I am tempted to try but dont want to be disappointed 😄 thanks!
Emilie Raffa says
Fantastic! The tricky thing about the float test is timing. It has to be done when the starter is at peak height (doubled) before it falls. Otherwise, it won’t pass albeit the starter being active.
Sounds to me your starter is active. I’d feed it again, wait until it doubles, and also passes the test to be sure.
For timing, if you know it takes 5 hrs to rise (let’s say), feed it at 2 PM. It should double by 7 PM, which means you can make an overnight dough that same day. Hope this helps!
PS: this article is a very helpful follow up post to read.
Al says
Aha, thanks so much for that, I did wonder actually as it was massively risen late last night (usually feed him around 5pm) 😄 so as you say will do an earlier feed tomorrow and test again later in the day… fingers crossed!! Thanks again 😀
Emilie Raffa says
Fingers crossed! ;)
Fs says
Hi. I am at day 3 of starting my starter. However, after feeding, the starter became runny and it doesn’t rise as it was on day 1 and 2. It does produce bubbles under the layer of clear hooch though. Is there something wrong with my starter and what can I do to fix it?
Emilie Raffa says
HI there! The texture of your starter will be different on different days. Not to worry. There’s nothing wrong with it. Additionally, because you’re switching to ap flour on Day 3, it won’t rise as quickly; the yeasts need more to cultivate and to build strength which is what you want. Continue to feed your starter per the recipe for the full 7 days or more until it becomes active.
Angela Lord says
Hi, I started my ‘starter’ 7 days ago, it’s got bubbles but not doubled do I just keep feeding until it doubles? I have it in the lounge which is warmest room in the house. Thanks Angela
Emilie Raffa says
Yes! Keep going until it shows more signs of activity- bubbles, doubles in size, passes the float test when at peak height etc.
Michelle Woods says
What do you use to bake the dough in?
Emilie Raffa says
I use either a Dutch Oven or the Challenger Bread Pan. You can read more about baking sourdough here.
Stephanie says
This was so fun! 😁 Followed directions exactly and on day 8 I made 2 loaves of Pain de Campagne with my new starter.
For the record this is my first time making starter or bread. Beginners luck?
Thanks for the clear instructions and demystifying starter.
Emilie Raffa says
You are very welcome, Stephanie! I’m excited for you! Stick with it, don’t overthink it, and your beginner’s luck with continue to flourish.
kristen goodwin says
Aloha! What size jar do I use when transferring my starter to the “clean jar”?
Emilie Raffa says
The same size is fine, if possible. I use a 3/4 L jar for reference. You just need something large enough to accommodate the starter’s growth in volume when it doubles. PS: if your original jar sill looks clean, just keep your starter where it is- no worries!
Lo says
Do you have to use a jar could you use a large Ziploc bag
Emilie Raffa says
I would use a jar or another container with lid. Have a look at this post “Four Different Containers For Sourdough Starter” for additional ideas.
Blue says
Thanks for this detailed step by step recipe for making sourdough starter. I am on Day 3 and my starter has doubled in size, has a pleasant sour smell and also passed the float test! Does this mean it is ready to use or should I continue through Day 7 for it to mature?
Emilie Raffa says
Continue through Day 7 for it to mature and to build strength. Keep in mind, when you make the switch to white flour for the feedings, the starter may not bubble up as quick. Give it time to cultivate the healthy bacteria it needs.
Karen says
By day 5, my starter stopped bubbling and growing. You recommend feeding your starter with a 1:1:1 ratio, but in the At a Glance section of your instructions Day 4, 5, 6 and 7 have an increasing amount of starter (more than 60 grams), but the instructions keep using 60 grams of water and flour every day. (no longer the 1:1:1 ratio) Should I be using the 1;1:1 ratio the first week I am making my starter or consistently use the 60 grams of water and flour this week, regardless of the increased weight of the starter?
Emilie Raffa says
Karen, the feeding ratio for creating a starter (listed here) is different than the feeding ratio for an already established starter, which is what you’re referring to in this post.
In your case, because your starter is not established yet, stick to the instructions in the post for best results.
Cheryl says
What does it mean if my starter falls every 12 hours?
Emilie Raffa says
Hi there! Your starter will always rise and fall. Could you clarify a bit more about what you are experiencing? Thank you!
Gabi Cohen says
Hello!
I began this process about 10 days ago.. I’m seeing the rise and bubbles but it smells quiet acidic and a tester doesn’t float in water.. should I be feeding it more than once a day?
The smell is awful. Thanks!
Emilie Raffa says
A starter that rises and has bubbles usually means it’s active. I think you’re doing the float test at the wrong time; try it when the starter doubles (not when it falls back down). Otherwise, I think you’re almost there! I don’t think it needs to be fed 2x/day at the point.
Samuel Witham says
Hi Emilie,
I am now on dat 6 following your recipe each day and what I am noticing is very little change at all. I do get bubbles slowly appearing, but the rubberband indicates that it is not rising AT ALL…. 🙄
I am using bio-dynamic wheat flour to top it up each day and used bio-dynamic whole wheat flour as the 60gram starter on day 1.could this be the reason as to why I am seeing no changes each day that I feed it?
Also no hooch is appearing each day. Kind of feels like I am just making a flour and water paste. It does however have a sourdough smell which is actually quite please t. Any ideas or tips or should I just start again with supermarket plain flour and wholemeal flour rather than from our bulk foods health shop?
Thanks
Sammy
Emilie Raffa says
Hi Samuel! Flour selection when first creating a starter can be tricky. You might want to stick with grocery store flour in the beginning, and then make the switch later on if you want. Additionally, temperature is usually another reason for inactivity. Try warm water in your feedings and make sure it’s resting/rising in a warm spot- my current fave is a hot water bath.
Ari I says
Hi! As many have commented, I’ve also been following this recipe exactly to a T for over a week now, maybe two. I even got the exact jar you recommended, I keep it in the microwave with the lid on but not sealed and with the light on, and I haven’t done anything wrong. But, my starter smells really awful (no hooch), it barely rises, only gets some little bubbles throughout, and I tried making a bread loaf with it today and it turned out totally flat. Again, I’ve been working on it and consistently feeding it EXACTLY how you describe for over two weeks, so I have no idea what’s going on. Any idea what am I doing wrong or what could be happening?! Please help!
Emilie Raffa says
Hi there! With sourdough, the process is not instant and everyone will experience something different (which can be frustrating, I know).
Here are 2 posts that you will find helpful:
Feeding Sourdough: My Best Tips & Tricks
Troubleshooting Your Sourdough Starter
Allison Smith says
Hey…
I’m struggling. I have followed all your steps – using my microwave as the proofing box (light on, door ajar) – and I’m on my 8th day with it. I wish I could post pictures. It is bubbly, it has doubled in size (by weight, and by putting a rubber band around the jar), but it still sorta smells off (kinda like bread and kinds like gym socks), and I’ve not had the explosion out of the jar that seems to be everyone’s measure of “it’s ready to use.” Nor have I had any hooch develop – and this is my 3rd try. I’m almost at the bottom of the bag of flour I bought for this (unbleached all purpose, all the way through) and at the end of my nerves with trying. What am I doing wrong, and is there a way I can send you pictures for help??? THANKS!
Emilie Raffa says
Allison, you’re doing nothing wrong! Based on what you’ve described, your starter is actually active.
See the thing is: everyone’s experience with creating a starter is different. The explosion out of the jar isn’t a requirement for readiness; it’s just a visual of what could happen as the starter continues to grow. It won’t happen to everyone. Plus, we all have different sized jars with different quantities of starters. Hooch is also not a requirement nor will it appear regularly (it’s just a sign your starter needs to be fed again). So bottom line? If your starter doubles in size after it’s fed, has bubbles throughout and passes the float test, you’re good to go.
Allison Smith says
SWEET!!! I was just sorta coming to that conclusion, too. Was TRYING not to fall down the rabbit hole of Googling what was going on, and then i noticed your “float test” tip AND IT FLOATS! CANNOT WAIT TO START BAKING!
Emilie Raffa says
OMG, I know. The rabbit hole… it’s a beast. I’m so happy your starter is working out for you- have fun!
Bruna says
Hi Emilie! How are you?
Can you make a starter from a discard?
Also, if I put thr started in the fridge, when I feed it one a week, should I still use warm water? Is it filter water as well?
How long I can keep the discard in the fridge to cook?
Thank you so much!
Emilie Raffa says
Hi there! Yes, you can. Warm water is totally fine for fridge feedings; it will give the starter a boost. Filtered water is fine too but not necessary unless you know there’s an issue with your tap water. Up to you! Regarding additional questions about sourdough discard, I highly recommend visiting this post: Sourdough Discard 101: Recipes & Faqs Answered for more details.
Dave Hubbard says
Hello, quick question. If I store in the frig once I remove it do i discard 1/2 before feeding and re storing in the frig? And, if I keep it out do I both discard 1/2 and feed daily?
Emilie Raffa says
Hi Dave! Yes and yes :)
For more info, I just wrote: Feeding Sourdough Starter: My Best Tips & Tricks. There’s an FAQ section that you will find helpful.
Shauna Gray says
Quick question: I am a complete “newbie” with all this. Just made my starter this morning! Is there anything you can do with the discarded portion day 1-7? Can you create baby starters with this?
Stephen says
You can make pancakes with the starter you discard
Emilie Raffa says
I typically don’t recommend using the discard between day 1-7. Oftentimes, it’s not in good condition (really smelly, discolored etc). However, everyone will have a different experience, so if the discard does in fact look good, go ahead and use it. I recommend reading the following posts for more detailed info!
Sourdough Discard 101: Recipes & Faqs Answered
Feeding Sourdough Starter: My Best Tips & Tricks
Amanda says
I just found that the discarded portion can be placed into a jar in the fridge to be used to make crepes, pancakes, and even cheese and herb crackers. There are many things that can be made with the discard.
Emilie Raffa says
Hi Shauna! I typically don’t recommend using the discard when first creating a starter (sometimes it’s really discolored and smelly). But if it looks good, there are so many things you can do with it! Read this post for more details: Sourdough Discard 101: Recipes & Faqs Answered. Enjoy!
Thomas Hinde says
in the description you have 60 grams = 1/2 cup and 60 grams = 1/3 cup. 60 grams = 1/2 cup is correct, and it is worth changing the blog post if you can, as this was quite confusing to me at first read.
Emilie Raffa says
Hi there! The quantities in the post are correct. The confusion is that weight and volume are not equivalent, only approximate.
For example, 60 g of flour is about 1/2 cup. 60 g water is not the same; it’s 1/4 cup (not 1/3).
Hope this helps!
Izzy says
I’ve been using this recipe as a guide, but with slightly smaller quantities (50g increments instead of 60g). I was a little underwhelmed with the 200g of starter I had so instead of discarding half I just added 50g water and 50g flour which gave me 300g of starter.
I’m now confusing myself about how to maintain this. Do I discard 150g then add 75g water and 75g flour? Or should I be applying 1:1:1 ratio and adding 150g water and 150g flour?
Help!
Emilie Raffa says
Hi Izzy! I’ve seen it both ways. Technically, the 1:1:1 would be 150g starter + 150g flour + 150g water. This is what I recommend; it’s the most reliable for starter growth. However, other bakers do it differently (150g starter + 75g flour + 75g water) when their starter is super strong and does need as much food.
Kristi says
Hi Emilie! Thank you for your site and all the helpful info! I am just starting to get into bread baking. I have attempted making the sourdough starter following your directions, and just want to know if I am on the right track or if I should start over. I started day one with unbleached white whole wheat flower, and put it in the warmest place I could find, which is on a high shelf in my pantry under a heating vent. I’m sure it probably gets around 85 at night in there with the door closed, hopefully that’s not too warm. The first few days the starter did nothing. I misunderstood the instructions and didn’t feed it until day 4. I fed it unbleached white bread flour. The next day it had bubbles. Fed it for the next 4 days, and have seen bubbles everyday, but very little rise. So, I’m on day 8 now, should I continue feeding it, and just be patient and hopefully it rises, or should I start over? Thank you so much for your help!
Also, it has a pleasant smell, nothing bad or gym sockish, lol.
Pam Terry says
Hi Emilie,
My first time making a starter and so far (day 5) so good. It’s nice and bubbly. I’ve got your book and the same jar you use.
Two quick questions:
1. Do you lock the lid on the jar daily? I read about a jar exploding from the bottom, so kinda concerned, don’t want that to happen….
2. When you transfer to a clean jar is it the same type jar?
Happy New Year and Happy Baking!
Pam in Alabama
Emilie Raffa says
Yes and no. Sometimes I keep it airtight to build up bubbles fast, and other times I rest the lid on top to keep it covered (but not sealed). Your jar will only break if it’s not large enough to accommodate the starter’s growth as it rises- your starter will double, sometimes triples in size. Regarding the transfer, you can choose whatever type jar you’d like! Again, if just has to be large enough to accommodate the starter’s growth.
Emilie Raffa says
Apologies for the late reply! Definitely keep feeding it and be patient! No need to start over. It just takes time :)
Candice Q says
I followed this starter recipe and I now have beautiful bubbly starter ready for bread! I just have a few questions. First, I just want to confirm that after I have fed the stater as normal I can just put it in the fridge? Or do I have to wait for the starter to rise before putting it in the fridge? Second, when feeding it once a week, do I let it come to room temp or just feed it cold? Also what if I’m feeding it to use it (feed it cold or warm it first)? Third, once the starter is bubbly can I pour whatever I need out of the jar directly into the recipe (I’ve seen some people mention taking a separate amount and making levain.)Last, I increased my starter to 300mg total so I would have enough for my first two loaves. I have been doing a ratio of 1:1:1 (100mg starter, 100 mg flour, 100mg water. For maintenance should i continue that ratio, I’ve seen other people recommend less starter so I was thinking to change it to 50 or 75mg starter -100mg flour-100mg water. I honestly don’t know how to judge the correct hydration. Thanks for answering all my questions. I really appreciate it!
Ronda Staley says
I didn’t find the answers to her excellent questions.
Emilie Raffa says
Hi there! Please see my thoughts below :)
1.) Correct. Feed your starter and put it back in the fridge. No need to wait for it to rise first.
2.) No. Just feed it cold and put it back in the fridge, if not using right away. Alternatively, if you want to use it for baking, you can feed it cold or warm; it doesn’t matter. Personally, I wouldn’t wait for it to warm up on its own. Use warm water in your feedings and store in a warm spot to speed things along.
3.) Yes. Pour off and weigh whatever quantity you need for your sourdough recipe.
4.) Bakers use different feeding ratios depending on their needs. And as you get to know your starter, you’ll realize it needs different quantities of food on different days. For example, if I have 60 g of really strong starter, sometimes I’ll feed it with only 30 g flour + 30 g water for maintenance and it works fine. If anything, you can always scale down the initial quantity of starter you have, while keeping the 1:1:1 ratio in tact. Hydration is just a guideline. Pay more attention to the consistency.
Hope this helps!
Christine says
Hi Emilie,
Is wholewheat flour same with wholemeal flour? Can I use 60g wholemeal for day 1 instead?
Thanks.
Christine
Emilie Raffa says
Hi Christine! Yes, it is. Totally fine to use wholemeal flour :)
Richard W Saul says
Hi Emilie
I read all the comments but did not find my question. Does the jar to make the starter need to be clear glass? I have a beautiful Fiesta storage jar with a gasketed lid that I would love to use as it is a recent gift from a relative. Thank you, and stay safe and well. Regards, Rich
Emilie Raffa says
Hi Rich! Not at all. You can definitely use your Fiesta jar. A clear jar is just helpful so you can track the starter’s growth as it continues to rise ( it needs to double in size).
TheJapanDude says
Rich,
I would guess you can use the jar, but don’t clamp down the lid. Your starter will release gas that needs to escape.
Emilie Raffa says
Yes. If you choose to clamp the jar, keep an eye on the starter as it continues to rise (so it doesn’t burst). Or, cover loosely resting the lid on top, for more control. Either way is fine!!
PMV says
Can I use rye flour to begin the sour dough starter ?
Emilie Raffa says
Yes, rye flour is fine.
Ziv says
Hi there!
I am trying to follow the recipe, and also got the book, with high hopes to make it beyond the first pages :D
I am trying the starter for several weeks now, with different kind of flour – but always, always the same result:
Day 1 – some whole grain flour.
Day 2 – nothing at all.
Day 3 – adding unbleached flour.
During Day 3, the mixture can rise by 50-70%, and I’m like: woha!!!
Day 4 – I discard half, and mix in the same all purpose flour, and then…..
…..
Nada. It doesn’t rise. Doesn’t bubble. It just goes to what seem like a very calm sleep.
I thought it was the flour. So I changed various types of flour (both for Day 1, and all the rest) – but always keep feeding with the same mixture.
Now, I am lost. I am thinking maybe I should “starve” the little buggers for longer than 24hrs between Day 3 and day 4 (I either wait 24hrs, or until it peaks and falls – I really did experimented every scenario…)
I tried colder and warmer rooms, various kinds of mineral water… different covers…. every time, the same exact result: very early doubling, then a long ZzzZzzZzz.
Any ideas or pointers for a sour starter in need?
Thank you, merry Xmas and a happy, Covid free new year.
Emilie Raffa says
Hi there! Ok, so this usually happens on Day 3-4 when the all purpose flour is introduced. The starter is just trying to adjust. It needs more time. And the thing is, when you make additional changes to compensate, the starter has to adjust even more which delays the activation process.
So, here’s what I recommend: continue feeding it with ap flour or even bread flour (for more enzymes) and try warm water in your feedings for a boost. Let it sit in a hot water bath (just place the starter jar in a bowl of water @ 105 F). The lid should be airtight. Do not make any other changes (i.e. stick with the same brand of flour, same type of water etc. etc). Do this for a few days and see how it goes.
Merry Christmas to you as well- thank you so much, Ziv! :) x
Andrea Schwartz says
Hi there. I started mine and it’s not doing much. I’ve lost count in the days now, probably around 10-12 and it’s not activated at this time. It’s tried to be hungry and I give it plenty of time. I just I started keeping it in a warmer place at night. I started it with organic bread flour and have now switched to organic wheat flour. I know that’s kind of backwards but I guess that’s just the way it happened. Do you think it will work? I live in Mexico so the only flour I have available is regular white flour from here or organic wheat flour.
Help! I don’t want to start over!!
Emilie Raffa says
Andrea, I do not recommend using organic flour in the beginning. This is probably why you’re having issues. Organic flour is not bad (I bake with it all the time); it just has different enzymes which can sometime delay the activation process. Additionally, switching to whole wheat flour afterwards will delay the process as well- sometimes it takes a while for your starter to adjust to this new flour. So, I recommend using regular, non organic white flour for the feedings (all purpose flour or bread flour). Or, you can also try 50/50 white + whole wheat if you prefer. This will help. Good luck!
G says
Hi, first time trying this. After day 7 and assuming your starter is established, when you feed weekly do you still disregard half the starter?
Emilie Raffa says
Yes. It’s necessary to refresh the acidity levels and to manage its overall growth in size.
kim says
to clarify…i have an active starter but you say to discard half and add 60g flour + 60 of water…the math doesnt add up….i have 180g >>60starter +60gflour+60water=180g…so when if i am discarding 1/2 that leaves me with 90g…so do i discard 90g and add 60g +60+ or discard 120g leaving me with 60g of starter and then add my 60g flour and 60g water….
-k
Emilie Raffa says
Kim, it depends on how much starter you have. In your case, if you have 180 g starter, discard half, which leaves you with 90 g. Now feed that 90 g starter with equal parts by weight which is 90 g flour + 90 g water. As previously mentioned (please scroll down to your original comment w/ my responses), the ratio for creating a starter is slightly different for ongoing feedings. Becasue I’m not sure where you’re at in the process now, just follow the 1:1:1 now for best results. It will be fine. Good luck!
Todd says
Hi Emilie,
This is my first foray into sour dough, and I’m looking forward to the adventure.
I have the starter going, from your helpful recipe, and things seem to be going well. I do have a beginner’s question, though: At what stage in the starter process can I make a loaf? In other words, can I use the ready starter at any point? Or do I wait until after it has been fed and has doubled before I can incorporate it into the dough?
Thank you,
Todd
Emilie Raffa says
Hi Todd! To make dough, you can only use your starter after it’s been fed and it has doubled (this is when it’s active). You’ll need to feed it every time before you want to make dough. Does this make sense?
Todd says
Thank you! Trying my first loaf today, so fingers crossed.
M says
Hi does anyone have a good sourdough bread recipe using this starter?
Emilie Raffa says
Hi there! My Beginner Sourdough Bread is linked at the end of this post. Here is it again- click here! Enjoy!
Nancy D. says
Hi Emilie,
I’m having trouble with my starter. I kept trying different recipes that did not work. I decided to start over and use only your recipe. This is my problem. The first day-easy. The second day I got bubbles but no double in size. On the third day I got bubbles and double in size. On the fourth through the sixth day I get a few bubbles but no rise. And the starter is kinda runny. I store it in the over with the light on, as my kitchen is pretty cold. Just a side note-I live at 5400′. Does the altitude matter.
Thanks for all your help.
Emilie Raffa says
Hi Nancy! This usually happens when the all purpose flour is introduced for the feedings. The starter is just trying to adjust. Also, when the texture is runny, it’s an indicator that the temperature is either too warm, the brand/type of flour doesn’t absorb as much water compared to others etc. Altitude also comes into play. Personally, I’d add more flour to your starter to thicken then texture. You can also switch to bread flour for more enzymes.
Joe says
Hi Emilie, very detailed walkthrough thanks. I’m on day 5 using only unbleached AP flour to start and feed. I store it in the oven with the light turned off it’s pretty warm in my kitchen. But there’s a very strong, bad smell almost like vomit. It’s rising each day to about double the size with a lot of bubbles but the smell is pungent when I take off the plastic wrap. Is this normal and should I continue with these feedings or do I need to make some adjustment? Thanks
Emilie Raffa says
Hi Joe! It’s fantastic to hear your starter is bubbly and double in size. You’re on the right path :)
Regarding the smell: starters normally have a fruity to vinegary smell to begin with. It will never not smell. But, if it’s absolutely unbearable, it could be something else (like the type of bacteria present). To ged rid of the smell, all you have to do is feed your starter more frequently. So for example, you might want to try feeding it 2x/ day and see how that goes. Then you can decrease to 1x/ day when you get it to where it needs to be.
Joe says
Thanks for the advice I’ll give that a try. It is a very pungent smell it clears the kitchen when I uncover the jar. I was expecting a vinegary unpleasant odour but I wasn’t sure if this vomit smell was normal. Unfortunately I had no rise after day 4 or the first feeding on day 5. I did a second feeding for day 5 and left it with the light on in the oven this time. Still a a lot of bubbles on the surface after each feeding and the smell is just as bad, just without any rise at all.
Is it better to keep feeding repeatedly without any rise or to wait for more activity? Thanks again, this feedback is really helpful
Emilie Raffa says
Hi there! Apologies for the delay- I didn’t see your reply.
In general, it’s always best to keep feeding it. There will be no activity unless it’s fed and it’s kept in a warm spot. However, everyone’s situation is different. In your case, with the intense smell, it’s possible some funky bacteria is present. So, while continuous feedings tend to remedy the issue, sometimes it doesn’t. If the smell is still really bad at this point, I would create a new starter.
Dea Hammons says
How do you know how much starter to use when time to make the bread?
Emilie Raffa says
It depends on the specific recipe you’re following. It can range anywhere from 50- 150g. This starter recipe makes about 240g of starter so you will have enough to get going.
Char says
Hi Emilie! After a somewhat failed attempt of using and feeding with a whole wheat/baking flour combo recipe, I have started over with your starter recipe with only whole wheat flour in step 1. Do you think it is okay to use bread flour instead of AP flour for feedings? I’m not sure if they’re vastly different and shouldn’t be substituted. Thank you!
Emilie Raffa says
Char, absolutely. I use both for my feedings. In comparison, Ap flour has a lower protein content and absorbs less water than bread flour (which means your starter might be a little more runny). When using bread flour, if the texture of the starter seems too thick, just add a splash of water to thin it out. Either or is fine.
Char says
Ah, that makes sense! I’ve been going back and forth with the thickness trying to figure out what’s best. Thank you for the tips!!
Cassandra Murphy says
It’s day 3 for sure smells like gym sock! Help! Everything else looks great!
Emilie Raffa says
Cassandra, not to worry- continue to feed it. The smell will go away when it’s refreshed with with fresh flour and water.
Rachel says
Hi, I am on day 4 now and my starter has small bunble, smell sweet and some floats. So excited!!
I have a question. If the starter is ready to use and I remove some for baking. With the balance, do I feed it with 60g flour and 60ml water. Next day discard half and feed same amount again and continue this proportion perpetually even after remove for use? Thank you.
Emilie Raffa says
Hi there! Feed the balance with equal parts by weight. So for example, if you have 30 g of starter leftover (balance) equal parts by weight would be 30 g flour + 30 g water.
Emily says
Hi Emilie! I just made my sourdough starter and I’m so excited to see it grow! My question is, once the starter is big enough, can you use the half you would discard when feeding and use it to make a bread loaf? Or does it need to be thrown away?
Thanks!
Emilie Raffa says
Hi Em! Yay! You can absolutely use the discard. It’s most likely not strong enough to bake bread (only bubbly, active starter can make bread dough rise). However, in can be used to make all kinds of things like pancakes and waffles etc. Check out my post Sourdough Discard 101: Recipes & FAQs Answered for more details!
Pauldf says
Hi Emilie.
I’m looking for clarification. Your steps say to ‘Cover with plastic wrap, reusable wax wrap, or a lid…’. Are you saying to make the container airtight at the start and after feedings?
Emilie Raffa says
Hi there! Yes, cover the container using one of the methods listed at the start and after each additional feeding.
Babette says
so I have my starter – which smells great and has all the bubbles and holy cow did it double in size (maybe even more). I tried to make the bread, following the sourdough recipe listed. My first rise – great. I did the folding over, turning 1/4 each time and seam down. Into the dutch oven and ready for the shorter, second rise….. it turned into….. starter! it is flat, bubbly, sticky and did not rise again at all! It is almost twice as much, but can only be described as more starter. Is my starter “over-proofed”? It smelled heavenly of bread in the kitchen before I even started the second rise…. I was so optimistic!
Emilie Raffa says
Hi Babette! It sounds like the dough was over proofed (rose for too long) or the gluten was underdeveloped; did the dough double in size after the bulk rise? Additionally, next time, do the second rise in a cloth lined bowl or proofing basket to hold its shape. This way it won’t spread as much.
Yen says
I followed exactly as per your way of making starter, however i dont see any reaction fr day 1 to 7, maybe just a few bubbles. Should i continue feeding. And if so whats the proportion fr 8th day onwards. Please help.
Emilie Raffa says
Hi Yen! Yes, continue feeding it at this point. Equal parts by weight is fine (see comment response below). Additionally, try warm water in your feedings for a boost.
Chris says
I had the same thing happen. Then I went and read the label more carefully and it turned out I was using bleached flour. As soon as I switched to unbleached and started over, my starter rises significantly after each feeding.
Kim says
ok…so i have read a ton and I have your book but….need clarification. I started my starter last spring w/ whole wheat flour…made a few loaves that were quite dense + pancakes ( they are yummy). then read to to 60g starter/60g flour/60 water which i have been doing…but it can be quite thick? then i have read to discard 1/2 of starter and feed w/ 60+60? what do i do? it seems so thick?
also…then when i get ready to use….do i feed and then follow recipe?? discarding after i have pulled what I need for my recipe?? so confusing….
-kim
Emilie Raffa says
Hi Kim!
If your starter is 100% whole wheat, and you’re not feeding it with ap flour (per the instructions here) if will be really thick. This is because whole wheat flour absorbs more water than white flour. You can simply add more water to adjust the texture.
To feed it, discard 1/2 and replenish with equal parts flour & water by weight. For example, If you have 60 g of starter, discard 1/2 which leaves you with 30 g of starter in the jar. Feed it with 30 g flour & 30 g water.
To use your starter in preparation for baking, you’ll need to feed it (following the method above) and wait for it to become active before using.
kim says
Thanks Emilie~
So I have switched to using KAF and it has seemed to be less thick…i have been doing the 60g starter /60g flour 1/2c and 60g water and it hasn’t been as thick but just wanted to clarify that i was doing it correctly. I store in the refig. and it gets bubbly but not as bubbly as your pictures. I have read if too thick just add more water but then it wouldnt be 1:1:1 ratio ??
Emilie Raffa says
Kim, the feeding ratio is a guideline for best results. Because your starter will look different on different days (depending on temperature, flour type etc) it’s normal to make adjustments when needed. I wouldn’t worry about this too much :)
kim says
also….if i have 60 starter + 60 flour and 60 water that is 180g….if i discard 1/2 that will leave me with 90g? doesnt it need to be 60g of starter? sorry to be such a pain…i want to do this but seems confusing and want to be clear…
Emilie Raffa says
The ratio for creating a starter is slightly different vs. when it’s already established. In your case, at this point, just follow the 1:1:1 ratio moving forward. This is fine. So if you have 30 g of starter feed it with 30 g & 30 g. If you have 40 g of starter, feed it with 40 g + 40 g. I doesn’t have to be 60 g + 60 g.
kim says
ok….wish me luck! i fed it last sunday and put in refrigerator…so im taking it out and will discard 1/2 and fed w. 60 + 60…..leaving it on the counter tonight and hope it will be ready tomorrow. I really appreciate your help! :) will keep you posted
-k
Emilie Raffa says
Fingers crossed! :)
Hannah B Mitchell says
Great info! I’m on day 6 of my starter and everything seems to be coming along, but it’s pretty runny and failed the float test. Do I just need to give it more time or should I add more flour for a thicker consistency?
Emilie Raffa says
Hi there! The texture of your starter will change from day to day. This is normal. I’d continue to feed it, adding more flour if it’s too runny, and when it doubles in size do the float test then.
Rochelle says
If my hooch is in the middle like the photo above, how does one get rid or pour it off? I tried and all my dough threatened to pour out with it.
Emilie Raffa says
Rochelle, in this case, you can either push the starter to one side with a spoon (if possible) and scoop out the hooch instead of pouring it. If you can’t get to it at all, don’t worry about it. The acidity levels will continue to refresh every time you feed it.
Keri says
I’m not sure what I did wrong, but the starter I made smells like acetone, even in the absence of any hooch. It is bubbly, and the consistency seems correct, but it has a very sharp, chemical odor. I was going to put it in the fridge yesterday and start weekly feedings since it’s been 8 days , but I’m not sure I should do that yet. Is there anything I can do to save it, or should I start over? Thanks for your help!
Carol says
Hi Emilie,
I’ve seen a lot of recipe using sourdough discards. Can I check if I could only use the starter after completing the process (after 7 days or up to 2 weeks). What about the discards in day 3-7?
Thanks!
Tom says
Do I have to keep this alive? It sounds dismal but what if I only want to use this for a short while? It sounds like a lot of work for one or 2 baked goods.
Emilie Raffa says
Hi Tom! I would create the starter, use it to bake, and then pop the whole thing in the fridge. It will go dormant over time. This way, in the future, it’s there for you if you want to use it again (you’ll have to feed it several times to re-activate) or, you can just get rid of it.
Mark says
Rather than using whole wheat flour, is it possible to create a grain free starter?
Emilie Raffa says
Technically, yes, you can. But because grain free flours absorb water differently, you’d have to adjust the quantities to achieve a similar thick, batter-like texture.
Laura says
I have unbleached AP flour. Is that okay to use?
Emilie Raffa says
Yes! Absolutely.
ANNIER says
It took a while but now i have a reliable and strong starter that makes the best bread and foccacia. Don’t give up if it takes more than 2 weeks as my starter did. Once you get the hang of working with sourdough starter it’s mostly passive (either on the counter or refrigerator) rising time. So happy to have tried this. All the tips and info inspired me to go ahead woth this recipe and i have not been disappointed.
Flo says
How do you make the starter
Emilie Raffa says
Hi there! The instructions are ountlined in this post as well as a printable recipe located at the bottom (scroll down).