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
Nikki says
Love this post! I tried your starter after 2 failed attempts from different recipes. I nearly gave up, but thanks to your thorough and encouraging responses to other questions I’m glad I persevered. Day 11 and my starter is thriving! Thank you!
Emilie Raffa says
FANTASTIC! Glad you didn’t give up. It just takes a bit of time and patience :)
Chrissy says
Thank you, I found this post really helpful! My only concern is that my starter never actually doubles in size and I’ve been feeding it for several weeks already. It does grow after feedings and it does pass the float test, is it okay that it is not doubling in size? Thanks again!
Emilie Raffa says
Hi there! Sounds like it’s growing and the yeasts are cultivating, which is great. Plus, it passes the float test (also great!). One thing that comes to mind is the type of jar you’re using: is it wide rather than tall? A wider shape could give the illusion that it’s not doubling when in fact it is. Just a thought. I’d go ahead an try baking with it and see how it goes.
Nancy Witter says
My starter is nice and bubbly on day 4 but it is unpleasantly stinky. I have been using my proofing box but might it be too warm?
Emilie Raffa says
Hi there! It’s possible; what temperature is it set too? The good news is that the starter is bubbling which means fermentation is taking place. It might need to be refreshed (fed) more often to change the acidity levels. This could be causing the smell.
Christine Kolles says
Do you have a recipe on how to bake it? Sorry if I missed this. I have a couple recipes but they all vary and would hate to screw up a well loved starter :)
Emilie Raffa says
Hi Christine! To starter, try my Beginner Sourdough or my Sourdough with All Purpose Flour.
Joanna says
Love this post. It is the best information for starter and making the bread. Just one question, can I use the starter straight from the fridge to make the bread. Thank you
Emilie Raffa says
Thank you Joanna! No. It’s best to feed your starter first to activate before making bread dough. When it sits in the fridge, it’s mostly dormant. You want it nice and strong before using. Read this post for more info Feeding Sourdough Starter: My Best Tips & Tricks.
Joanna says
Thanks for the feedback. I have read most of the posts and tips. My starter is called bubbles.
Holly says
Hi there! Wondering if you leave it in the warm spot for day 4,5,6 or if its okay to leave on the counter?? Thanks!
Emilie Raffa says
Hi there! I do. However, if your current room temp is warm, around 75 + F, then it’s totally fine to just leave it on the counter.
Mayra Barrientos says
I’ve been through many websites explain how to make a sourdough starter, this have by far, the simplest explanation and I love it!
Emilie Raffa says
Thanks for the feedback Mayra! xx
Melanie says
This might be a dumb question, but how exactly do you pour the hooch off without dumping the starter? I tried to literally just pour it off thinking the starter would be thick enough to kind of separate and let the hooch out without pouring out itself, but that didn’t work great. It also made me question if my starter is too thin? It all seemed to be a very similar consistency. Is there such a thing as too thin?
Other than that it seems to be going well. My starter is super bubbly on day 3 and actually smells kind of pleasant. I’ve been using your microwave trick since it’s a little chilly in the house and that really seems to be doing the trick.
Emilie Raffa says
Hi Melanie! Not a dumb question at all. Assuming the hooch is on the surface, I typically pour it off when I go to discard some of the starter anyway, so losing a bit of both kills two birds with one stone. If you’d rather just remove the hooch only, spoon it off.
Regarding the texture: it will change from time to time. Flour is like a sponge and each type/brand absorbs water differently. Warmer temperatures make starters thin too. So yes: there is such a thing! Switch to bread flour for your feedings and it will solve the problem. Alternatively, just add more flour, ap if fine, if you don’t have bread flour.
Good luck! xx
ZITA RANICS says
I’ve been using your recipe for about a year with great success and have been even giving away my starter to friends.
:)
A friend of mine asked, what if, instead of ‘getting rid of’ some of the starter when it’s time to feed, you put this unwanted stuff in another jar and start another starter, then add the ‘getting rid of bit’ to this 2nd jar each time.
Would this work?
Would he have to feed the 2nd jar just like the first?
Thanks!
Emilie Raffa says
Excellent Zita! Glad it’s working for you! To answer your question, yes, you can absolutely do that (and the new starter would have to be fed). I’ve written a post: Sourdough Discard 101 that covers exactly how to do it.
Wayne says
Hi Emilie
I’ve always wanted to try baking sour dough bread, I’ve done the no knead bread with great success and I found your site and decided to give it a shot. I followed all directions to a T and about 11 days in I made my first loaf, it turned out just like your pictures but wasn’t very sour , still good nonetheless. So I went ahead and tried another and it was great and now here’s my dilemma. My starter after the second loaf has no life,and very little bubbles. I am still feeding it but no bubbles or rise, where as before it would double in size. There is no Terrible smell just kinda lifeless. Also I did transfer my starter from a glass jar to a one litre plastic food grade container, could that be an issue? Looking forward to your input.
Thanks
Wayne
Emilie Raffa says
Thank you Wayne! Starers can be a bit fickle sometimes. They need love, care and most importantly: observation. What was your feeding schedule like before and after the second loaf? Did it change? Was it stored at room temperature or in the fridge? Are you using the same flour for the feedings? What’s the temperature like? With a little more info, I can help troubleshoot. At this time, I don’t believe the new container is the sole issue.
Alida says
Good morning
I love your posts – its very clear and super informative. You keep on mentioning room temperature, and I was wondering what your average room temperature is? I live in Windhoek Namibia, and our room temperature is on average 28-25 Degrees Celsius so very hot. Please advise how you would go about making this starter when it is so hot here.
Thank you
Emilie Raffa says
Alida, my husband was born in Windhoek! How funny :)
Standard room temperature is usually defined at 68-70 F (20-22 C). However, if you live in a warmer/cooler climate you will have to adjust the timelines given in a particular recipe to suit your environment.
In your case, 25-28 is warm. The rise and fall will happen a lot faster. Here’s what I’d do: try cooler water in your feedings, use bread flour instead of plain flour, and make the texture a bit thicker (follow the weight amounts here, but add more flour, a little at a time). All of these adjustments will make your starter stronger, and able to withstand the heat. And keep your eye on it during the process; it will ferment faster than the timeframes given here.
Alida Siebert says
Thank you so much for your response, I will commence my starter tonight and will hopefully be able to bake this weekend or next week some time.
Rachel says
I’m a tad confused about the ratios in a starter. I thought it was always 1:1:1, so for instance, this morning, my starter was 200 g, so I added 200 g water and 200 g flour. But then I reread the instructions above and it always looks like 60 g water and 60 g flour, regardless of how much starter you begin with. Can you clarify? Is there any issue with doing the 1:1:1 like I was doing (other than ending up with more to discard later)? Thanks!
Emilie Raffa says
Hi Rachel! When creating a starter (per the recipe instructions here), the ratio is slightly different because we are trying to build up the starter to about 1 cup (236/240 g).
Once the starter is established, which sounds like it’s the case for you, you can switch to the 1:1:1 feeding ratio based on the amount of starter you have. For example, if you have 50 g of starter, feed it with 50 g of water + 50 g of flour. If you have 100 g of starter, feed it with 100 g of water + 100 g flour. No need to always use the 60 g water/flour for the feedings.
Lyn says
Hi
Is it possible to use only whole wheat flour for the entire starter sourdough making process?
Regards
Lyn
Emilie Raffa says
Hi Lyn! Yes, you can. The starter will be thicker because whole wheat flour absorbs more water than most white flours. Add more water as needed if the texture feels “doughy.”
Murph says
Hi, 3rd time trying to start a sourdough starter and failed.
Trying your recipe so far and its nice & simple.
I’ve called mine beanie as it wears a beanie to keep warm :)
Looks like it’s doing ok so far, on day 4. What happens if run out of jar space? It looks it will reach to the top..
Thanks!
Emilie Raffa says
Hi there! Great to hear (love the name, by the way). If you run out of space, transfer the starter to a larger/taller jar- it’s not a problem.
Murph says
Thanks for the quick reply! I’ll do that, wish me luck :)
CK says
If a recipe calls for a fed starter, and I take some of the starter while it’s at the peak, do I feed it then? Or wait until the rest of it sinks down again to feed it the remainder?
Thanks!
CK
Emilie Raffa says
Hi there! It works like this: If a recipe calls for fed starter, you would feed your starter first, wait for it to become bubbly and active (2-12 hrs), and then use a portion of it when it’s at peak height (you do not feed the starter when it’s at peak height). Then you would replenish what’s left in the jar with another feeding of flour and water to keep the process going.
Erica says
My sourdough starter is doing great. Do I have to change up the feeding schedule so I can monitor it? Right now I am feeding it at 7:30 pm and I let be for 24 hrs before feeding it again.
Erica says
On one day I accidentally only discarded 60g instead of half of the starter. Is that ok? Will it still work?
Emilie Raffa says
Totally fine! Just keep feeding your starter until it becomes active.
Jacki Dodds says
My starter has risen and spilled over the jar. Unfortunately, it does not fall. There are lots of bubbles throughout. Should I keep feeding it until it does fall?
Emilie Raffa says
Hi there! Sounds like it’s very active- that’s a good thing! Your starter will fall naturally once it loses its strength. The timing is different for everyone. You can hold off on a few feedings for now, if you want to slow it down.
Victoria says
Is it okay if I switch jars a little later? I am from Texas and we have lost water and power for awhile due to the weather so I can’t wash a new jar yet.
Emilie Raffa says
Hi Victoria! Absolutely. You only have to change jars if the current one you’re using looks crusty/dirty etc. Sending hugs to you- we are thinking of everyone in Texas right now. xx
Isabel says
Hi Emilie, I’m wondering if I’m on day 7 of feeding and my starter is still not doubled in size- should I keep feeding it per instruction in this recipe until it doubles in size or should I change it to the 1:1:1 ratio from day 8 onwards? Many thanks!
Becky says
Hi,
Just wondering why you start off with whole wheat flour and then switch to regular. Would it work if I just used regular flour the whole time?
Also, can I use high gluten flour to make the starter or should I stick with all purpose?
Emilie Raffa says
Hi there! Starting with whole wheat flour jumpstarts fermentation. I switch to white flour afterwards because it’s a bit more versatile in baking.
You can definitely use all white flour the whole time if you prefer. All purpose is fine. But if you can use bread flour instead, it will move things along faster. Same with high gluten flour.
Amber says
My sourdough starter bubbled nicely the first couple days. After I fed it for the second time, it did not bubble. Have I killed it? I am using organic unbleached flour. It was fine for the first feeding, but did not work at all on the second. Any advice is appreciated!
Emilie Raffa says
Don’t worry! Just keep feeding it. The activity slows down on Day 3 and beyond when you switch to white flour for the feedings- it needs time to adjust.
Conry says
Just happened across your posting here and wanted to say I thought it was very well written. You answered all the questions I had but didn’t know how to ask or where to look! Thank you!
Emilie Raffa says
This is so very kind of you to say- appreciate the feedback! :)
Tori says
Hi! So I am on day 2 and it is VERY Bubbly and has doubled in size but there is a decent amount of hooch sitting at the bottom of my starter and man is it smelly😅 (Bilbo Baguettes) is the the name. Is anything wrong with my starter?
Justine says
This worked for me 100% and I’ve only ever made bread once before. I’m so excited to make some sourdough bread!
Emilie Raffa says
Yay! Congrats Justine! :)
Wilfrid says
Hi. I am a reader from Singapore. First of all, thank you for these articles. They are a good read.
I have no experience in making sourdough starter. So I have followed your guide pretty closely. Onto the 10th day, my starter smells good to the best of my knowledge (first timer). I see bubbles. The problem is that for days, it only rises by 20% at most and then falls back to original size. The size doesn’t double at all.
Singapore temperature ranges from 24 to 30 degree C, which is 75 to 86 degree F. It seems like a good temperature range. I have also invested an electric scale and feed the starter more regularly in the past few days. Is there anything I shall look out for? Or just keep on feeding it? Thank you.
Emilie Raffa says
Hi there! Based on what you’ve described, it’s possible that your starter is active, regardless of the rise %. Have you tried the float test when the starter has risen? The test, along with the bubbles will help to confirm that it’s active. For now, continue to feed and monitor your starter, do the test and then see how it goes. Temperature is not an issue; however the warmer it gets the faster it will rise and fall.
Wilfrid Wong says
Many thanks for your reply! The float test was somewhat successful, though it doesn’t float entirely. I have decided to follow your guide and bake my first sourdough anyway. It seems to work as the dough did rise after 6 hours. I don’t really know how sourdough should be like. But the end result did have holes all over, though they were kind of small. And I like the taste. Maybe the starter is still young. I hope it will get better.
Meanwhile, for sharing, I started making the starter return Pillsbury whole wheat flour. After 2 days, I saw huge bubbles and the starter grew at least double in size. I was very excited. But once I switched to local unbleached all purpose flour, even after 2 weeks, the starter just grows by 20% consistently after fed daily. I am planning to switch to Pillsbury unbleached all purpose flour instead (more expensive as it is important) and see if I can see more activity. I will report back in later. Cheers!
Brooke says
Emilie- I started with great rise/bubbling from day 1 to day 3, fed on day three and from day 3 to day 4 experienced no rise or bubbling. Should I just continue to discard and feed as normal, or do I need to lengthen my time between feedings? As it stands I’ve been feeding every 24 hours :)
Thanks!
Brooke
Emilie Raffa says
Hi Brooke! This is normal on Day 3 and beyond. When you make the switch to white flour for the feedings, the bubbles and rise slow down as the starter adjusts to the new flour. Just keep on feeding it!
Lauri says
Hi! This is such a helpful post and site – love it.
I’m new to this. I tried creating a starter from a different recipe (before finding yours). I thought it was ready on day 4 so I baked with it. Bread came out ok but I obviously had to wait a few more days since the bread didn’t really rise and was very dense.
Thinking that day that the starter was ready I put it in the fridge overnight. The next day after baking and not liking the result I took it out of the fridge and found your site so started your day 2 process on my existing starter. I’ve been doing it for 3 days and all I get is bubbles, small rise and then it flattens out again and bubbles disappear (I also get the hooch which I pour out each day).
Should I keep going? Should I move to feeding twice a day? not too sure what to do :(
Thanks in advance for your help!!!
Emilie Raffa says
Hi Lauri! Thank you! So, the rise and fall of your starter is 100% normal. When it’s active, it will rise and bubble. When it loses strength, it will fall, become flat, the bubbles will disappear and the hooch will puddle up (it’s no longer active now). All you have to do is keep feeding it. In your case I wouldn’t feed it twice a day yet; your starter needs more time for the existing yeasts to cultivate. Just keep going and be patient- it will happen!
Lauri says
THANK YOU!!!! What a quick response!
I will update with findings in a few more days
Lauri says
Hi! Just wanted to update that IT WORKED! Sunshine (our new baby starter) is great, getting fed daily and I have already made my first loaf using your beginner sourdough bread recipe and it was delicious !!! Thank you again so much
Emilie Raffa says
Yay! Welcome to the world Sunshine! I’m very happy for you. Enjoy :)
Casey Freeland says
At my son’s restaurant, his pastry chef had a starter more than 100 years old. I’ve always wanted to do this and I’m so glad I found your recipe.
It took the full seven days, and some of those days were very smelly, but my starter now has a wonderful yeasty, almost beery smell, the texture is exactly as you describe and it’s doubling every day. It’s perfect thank you!
Quick question. Above you say when you take it out of the fridge to use, feed it at room temperature to wake it back up. Does that mean if I want to bake on Saturday, I should take it out Friday and feed it and let it sit out to grow overnight? Just want to make sure.
Emilie Raffa says
Casey, how cool! 100 years old! I love sourdough- there are so many incredible starters out there with even more incredible stories :)
To answer your question: yes, you’ll need to feed it beforehand. You can feed it on Friday and keep at room temperature overnight. However, the following day, you might have to feed it again to activate depending on when you want to make the dough (it might rise and fall on the overnight). More tips in this post.
Casey Freeland says
Very helpful thank you. So I want to catch the starter at the peak with all the bubbles and expanded volume and use it to make bread then. Got it!
Emilie Raffa says
You got it!
Dawn says
Day 5 of my starter and it has doubled with nice bubbles throughout and on top. I did the float test before feeding it and it actually floated! Die this mean the starter is ready or should I give it a couple more days of feeding before using?
Emilie Raffa says
Hi Dawn! Sounds like your starter is ready- congratulations! For best results, feed it for the full 7 days to build up strength. You really want a strong starter for sourdough. However, I won’t tell anyone if you want to give it a go now ;)
Breanna Barber says
Hi there! I bought the same container as you, and am well past 3 weeks of feedings (temperature of house is on the cooler side) but still struggling to get my starter activated. I also noticed that some black mold/bacteria has started to form on the sides of the container, and when I am taking 1/2 the starter out everyday, it often has a tougher, marshmellow-y layer on top, and underneath that layer it’s a thick liquid. Any ideas? Thank you! :)
Emilie Raffa says
Hi Breanna! Temperature is really important- it’s usually the underlying issue. Try using warm water in your feedings, or sitting the jar in a hot water bath to give it a boost. Regarding the mold on the sides of the jar, it’s best to transfer the starter to a new clean jar (if the rest of it is not affected). Next time, clean down the sides with a mini rubber spatula to prevent bacterial growth. As for the texture, it could just be a mixing issue meaning it needs a stir once in a while to redistribute the air bubbles.
Sandi says
Quick question. You say (day 3) 60g flour (1/2 c – which is correct conversion), then you say 60g (1/4 c) warm water… is it 60g or 1/4 cup?? Thank you.
Emilie Raffa says
Hi Sandi! Because flour and water do not weigh the same, the volume conversion (to measuring cups) is different. 1/4 cup of water weighs 60g and 1/2 cup flour weighs 60g. Does that make sense? “Equal parts” applies to the weight amount only. :)
Sandi says
Got it!! Thank you!
Maureen says
Hello! I am on Day 2 of my sourdough starter. It has doubled in size and has both small and large bubbles on top. My question is – should I leave it for another day (as per your beginner sourdough starter instructions for Day 2) or should I feed as per the Day 3 instructions? Thank you!
Emilie Raffa says
Hi Maureen! Perfect! Just leave it for another day per the instructions. The starter needs time to develop the existing yeast and friendly bacteria. Continue feeding it on Day 3. PS: when you switch over to white flour on Day 3, it will not double and bubble right away, like on Day 2. Do not get discouraged. Again, your starter needs more time to build strength- just keep going!
dott says
What do I do with the starter to make bread?
Emilie Raffa says
Hi there! To make bread, you’ll need to feed and activate your starter every time prior to making bread dough. Then, just portion out the quantity of starter needed for your recipe. You can start here.
Jacki Dodds says
I have just began my starter. It’s currently in my oven with the light on. We keep our house fairly cool and there is not an are that reaches 75 degrees. Is the starter going to work?
Emilie Raffa says
Hi Jackie! Yes: it will work. The activation process might take a little bit longer due to the colder temperature, but it’s totally fine. In addition to keeping your starter in the oven with the light on for warmth, you can also try a hot water bath. Place the starter jar in a bowl of hot water (keeping the lid above the surface!) and let it sit out for a little bit. You can change the water whenever you have time. It works really well.
Jacki Dodds says
Great! Just to clarify, I can keep it a hot water bath for the remainder of step one?
Emilie Raffa says
Yes! You can do it anytime (throughout the recipe here), and for ongoing feedings.
Sandi says
Jacki, Our home is chilly too; I’ve put mine (and my starters for cuban bread) in the pantry – on a higher shelf; seems to work great.
Jacki Dodds says
Great idea! I’ll do that.
Jacki Dodds says
Hi again! My starter was doing great until day 4. On day 3 it doubled in size overnight. I took out 1/2 and added flour and water. It has not grown since then. This is day 6. It does have big bubbles in it though. Should it not be growing?
Jacki Dodds says
Another quick question…Do I always take 1/2 of the starter that is in the jar, regardless of how big it gets?
James says
sorry, i just need to confirm i have the same jar as you and do I lock the lid down or leave it off loose?
Emilie Raffa says
James, you can do it both ways. If you want the bubbles to build up fast lock the lid (if there’s not a lot of starter in the jar, you do not need to worry about it bursting through the lid). Alternatively, leave it loose, which will still provide some coverage. More info in this post, in the FAQ section.
Casey Freeland says
If you lock it down, don’t open it when the bubbles are at their peak. I did (luckily after the gym sock stage) and it blew all over me and my kitchen table. My wife thought it was hilarious.
Joanne says
On Day 2 I was reading the steps above the recipe, got to ‘pour off the hooch’, so I did. It continues to say in another sentence, not today tomorrow, leave it alone until tomorrow. Have I ruined it?
Emilie Raffa says
Hi Joanne! Not at all. It’s fine. Hooch appears at different times for everyone. Just leave it be, and continue feeding it tomorrow.
Kathryn Woody says
My bread turned out perfect !! I stuck to the recipe and followed every step and it turned out perfect !! so proud of myself !!:) Tank you Emilie !!! Your recipe was easy to follow and fun !! I have “Seymour” in the refrigerator now..:)
thanks again,
Kathy
Emilie Raffa says
Yay! Congratulations, Kathryn! Welcome to the world, Seymour :)
Eden Eskelin says
Hi, im a little confused on how much my starter should be kept in a warm place. I want to put it in the microwave with the light on, but im not sure if it needs to be in there all day everyday. What day does it stop needing to be put in a warm place? And should i keep it in there all day? Im a kid and my parents might get annoyed if I ask them not to use the microwave. Thank you for writing such an in depth post!
Emilie Raffa says
Hi Eden! When not in use, you can sore your starter at room temperature (just leave it on the counter) or in the fridge. It only needs a warm spot to activate, prior to using in bread dough. Check out this post for more information- Feeding Sourdough Starter: My Best Tips & Tricks.
Anthony Sowerby says
How does gluten free sourdough starter turn out or is it a no no
Emilie Raffa says
Hi there! It works. GF sourdough is doable. But, you need a specific dedicated GF sourdough starter & recipe to make it. Do not make substitutions to an already existing sourdough bread recipe- it won’t work!
Karen says
Thank you for the recipe! My starter is on day 4, it has lots of bubbles but it didn’t rise… was also very runny 12 hours after the feeding so I fed it again. It smells like puke (very strong sour smell) is it normal? Thank you in advance!
Adriane says
Same thing is happening with mine! There are bubbles (larger ones, not a lot of small ones) and it’s quite runny. Any advice would be so appreciated!
Kara says
I’m on day 5 of the starter. All was going according to plan days 1-3. She was bubbly and rising. Day 4 she had fallen, not bubbling and hooch had formed on the top. Even though it was still 5 hours before feeding time, I discarded and fed her. She was very runny and smelled BAD.. I checked several times after feeding her but she never rose at all. Day 5 (today) I was awake at 5 am and decided to check on my new pet. She was very flat , had lots of hooch, and I could smell her some feet away. But there were a few bubbles. So I fed her again. She is still very liquid. Maybe I need to add more flour or less water??? Have I made my yeast lethargic by feeding too often or is she just a hungry girl? I have plastic wrap on the top and she is on top of the fridge where its warm enough to rise bread dough. Thank you for any ideas.
Berlyn says
Im on day 6 and my starter smells soooo strongly of gym socks. Is that ok? I was gagging it was so strong. Also I kept it in the oven with the light on overnight but no hooch and lots of bubbling throughout. Could that be the cause of the strong smell?
Edain says
Hey! Can I halve the recipe?
Emilie Raffa says
Yes! Absolutely.
Cherry says
Hello, I’m on day 5 now and my starter always have hooch. Is that ok? Should I alter something or feed my starter 2 times a day? It has a lot of activity and growth for the first 12 hours after feeding and would fall down after that time. I also noticed that hooch (watery substance in the middle) would form as early as 3 hours after feeding.
Christina Lockerby says
I’m on Day 3 and just fed my starter, but I realized I accidentally stirred the hooch back in which made it pretty watery. Like pour out of the jar watery instead of scooping it out… :/ Did I just destroy it? I completed the feeding and it’s back in its warm spot, so just crossing my fingers!
Emilie Raffa says
Christina, don’t worry at all! It’s not destroyed. All you have to do is just add a touch more flour to thicken the texture, and then carry on with the feedings as normal.
Amy Bauman says
Hi there! I am currently on day 4. Starter is doing beautifully. Lots of bubbles. It has a vinegar smell to it though. Is that what you mean by smelly?? Thanks for a great guide. Cant wait to bake!
Emilie Raffa says
Fantastic! A vinegar or sour-ish smell is totally fine and normal. When it’s really smelly, if it ever gets to that point, it will remind you more of stinky gym socks (sorry to be gross, lol). This is not the case for you ;)
Eleanor says
I have been trying to get my starter to rise for at least two weeks. It refuses. I’ve put it in my oven with the light on. I’ve tried a gel heating pad to keep it warm since I turn down my thermostat at night. Nothing is happening. I’ll have to wait for warmer weather to try again since I can’t afford to buy a proofer at this time.
Emilie Raffa says
Hi there! The process is different for everyone, which can be really frustrating if nothing’s happening. There are just so many variables that effect the outcome.
I recommend reading the following articles for additional information. Your starter might need a different brand of flour, warm water in your feedings etc. There’s a lot of good info to digest.
Troubleshooting Sourdough Starter
Feeding Sourdough Starter: My Best Tips & Tricks
Floyd Berthiaume says
My starter has a crust on it the next day what do I do about that
Emilie Raffa says
When a crust forms, the surface of your starter has been exposed to too much air. Just peel the skin off and feed what’s left underneath. Consider using a lid instead of keeping it loosely covered.
Heather says
Is it possible to use sprouted grain flour and if so could it be used on day 1 to set up the starter?
Emilie Raffa says
Yes & yes! Have fun, Heather :)