This post will teach you how to make a beginner sourdough starter at home, step-by-step. All you need is flour, water and a little bit of patience. Before you know it, you’ll have your very own bubbly, active sourdough starter to make my best sourdough bread recipe, sourdough focaccia and more! Grab your personal sourdough starter feeding chart.
Looking to bake sourdough bread? First: you’ll need a sourdough starter. Without it, your bread won’t rise. It’s the absolute heart and soul of sourdough baking. Creating a sourdough starter from scratch is not hard to do. However, the process is intimidating, especially for beginners. Let’s change that.
Adapted from my bestselling book Artisan Sourdough Made Simple, I will demystify and simplify the process with step-by-step recipe instructions. In approximately 7+ days (yes, it takes that long- there are no shortcuts) you’ll get approximately 1 cup of bubbly, active sourdough starter which is more than enough to make bread, including my best sourdough bread recipe with olive oil (most popular recipe on my blog!). More sourdough bread recipes here.
Sourdough is more than just a recipe; it’s an understanding. So before we dive in, let’s define.
What Is Sourdough Starter?
A sourdough starter is a live, fermented culture of flour and water filled with wild yeast and bacteria from our environment. A small portion is added to sourdough bread dough to make it rise. Commercial yeast IS NOT required.
Sounds a bit weird, right? Of course it does. Know this: natural “wild” yeast is all around us. It can be found in a bag of flour, in the air, on your hands etc. Just because you can’t see it, doesn’t mean it’s not there and doing its thing. It’s like magic.
How Long Will It Take?
To create a sourdough starter from scratch, the overall process will take 7 days (or more) from start to finish. It’s not instant. First, you’ll create the starter with whole wheat flour to jumpstart fermentation. Then, you’ll continue to feed it with regular all purpose flour or bread flour to cultivate the wild yeasts and friendly bacteria. Once it’s created, you’ll keep it alive with ongoing feedings and care, which you can read about here.
When Will It Be Ready To Use?
Your starter is ready to use when it has doubled in size, with plenty of bubbles on the surface and throughout the culture.
NOTE: It’s not uncommon for it to take up to two weeks or more for the starter to become active. It all depends. I know this timeframe sounds a bit vague, but growing yeast in a jar (that’s basically what you’re doing) can be unpredictable at times. Please be patient if the process takes time for you- it’s normal.
Is It Difficult To Do?
Absolutely not! In short: you’re basically adding flour and water to a jar, feeding it with more flour and water and waiting for it to become bubbly, active and double in size. That’s it. Most of your time involvement is hands-off. Can I ask you a favor though? Don’t overthink it. There’s a ton of sourdough information out there, and you will fall down a major rabbit hole if you start poking around. Just stick to this tutorial for now, follow the steps as written and just go for it.
Beginner Sourdough Starter Recipe {Step-By-Step}
You Will Need:
Supplies
- 3/4 L jar (I use this one)
- Digital scale
- Small rubber spatula
Ingredients
To create the sourdough starter on Day 1:
- 60 g (1/2 cup) whole wheat flour
- 60 g (1/4 cup) water
To feed the sourdough starter each day (Days 3-7):
- 60 g (1/2 cup) unbleached all purpose flour or bread flour
- 60 g (1/4 cup) water
NOTE: Use regular, unbleached all purpose flour or bread flour for best results. I use flour from KAF, Trader Joe’s or Whole Foods. As for organic flour, I first learned that it wasn’t always successful when first creating a sourdough starter (sourdough can be finicky). However, due to the widespread use of glyphosate, I’ve been inspired to re-test with organic flour. The results were good. Please experiment with what resonates. For the water, filtered or tap water is fine. Use the latter if you know it’s mostly chemical/chlorine free.
Day 1: Make The Sourdough Starter
- First, download and print out this chart. It’s your daily “at a glance” feeding schedule to keep you on track.
- Add 60 g (1⁄2 cup) of whole wheat flour and 60 g (1⁄4 cup) of water to your sourdough starter jar. Total yield: 120 g sourdough starter.
- Mix with a fork until smooth; the consistency will be thick and pasty.
- Cover with plastic wrap or a lid, and let rest in a warm spot, about 75 F for 24 hours.
Temperature Tips: Temperature is very important. If it’s too cold, your starter won’t rise and the process will take longer. Consider the following tips if you’re looking for a warm, 75 F spot. Place your starter on a cookie sheet inside the oven (turned off) with the light on for a only few hours to give it a boost (please don’t leave it there overnight- the environment will become too warm). Monitor the temperature with an oven thermometer. You can also use a proofing box set to your desired temperature, or a microwave with the door ajar and the light on.
Day 2: Got Bubbles?
- Today, you’re going to check if any small bubbles have appeared on the surface.
- Bubbles indicate fermentation, which is what you want. However, it’s okay if you don’t see anything right away; the bubbles might have appeared and dissolved overnight while you were sleeping. This happens quite often.
- You do not have to do anything else on Day 2. Just let it rest in your warm spot for another 24 hours. Feel free to stir once or twice to oxygenate the mixture.
Tip: What’s That Brown Liquid? During the creation process, and even after your starter has been established, a dark liquid might appear on the surface (the image below shows the liquid in the middle of the starter). This liquid is called “hooch” and is an indication that your starter is hungry. It also has a very distinct smell, similar to rubbing alcohol or gym socks. This is normal. Don’t freak out. Any time you see this liquid, it’s best to pour it off before feeding it with fresh flour and water.
Days 3-7: Feed Your Sourdough Starter
Whether bubbles are visible or not, it’s time to start the ongoing feeding process. As the natural yeasts begin to develop, your starter will rise. Bubbles will form on the surface. Eventually, your starter will fall back down or “collapse” indicating that it’s time to feed it again. The goal: is to increase the total quantity to about 236 g (1 cup) following the specific feeding ratio outlined below on each day.
Before you begin, a few tips for success:
- Establish a feeding schedule. Feed your starter at the same time each day. This will train your starter to rise and fall predictably, which is what you want. Consider feeding your starter in the morning when you wake up. Again, this is where my feeding chart comes in handy.
- Track the growth. Place a rubber band or piece of masking tape around the jar to measure the starter as it rises. When it falls, you’ll see streaks of starter on the sides of the jar.
- Keep your jar clean: Use a small rubber spatula to scrape down the sides of the jar to prevent mold growing up the sides.
- Be patient. This is a slow, gradual process. Remember: temperature (75 F) and consistency (daily feedings @ approximately the same time each day) is key.
Day 3:
- Remove and discard half (60g) of your sourdough starter from the jar. To do so: use a spoon to scoop it out, or pour the starter directly into a bowl to weigh (you can also just eyeball it- the amount doesn’t have to be exact). The texture will be very stretchy.
- To the jar: Add 60 g (1⁄2 cup) of all-purpose flour + 60 g (1/4 cup) of water. Mix with a fork until smooth. Scrape down the sides with a small rubber spatular. The texture should resemble thick pancake batter or plain yogurt at this point.
- Cover and let rest in a warm spot, 70-75 F for 24 hours.
- Total yield: 180 g starter.
Day 4:
- Remove and discard half (90 g) of the sourdough starter.
- To the jar: Add 60 g (1⁄2 cup) of all-purpose flour + 60 g (1/4 cup) of water to the jar. Mix well and scrape down the sides.
- Cover and let rest in a warm spot for 24 hours.
- Total yield: 210 g starter.
- Note: The growth of your starter might appear to slow down on Days 3-4, after switching to all purpose or bread flour for the ongoing feedings. This is normal. Your starter needs more time to adjust. Be patient.
Day 5:
- Remove and discard half (105 g) of the sourdough starter.
- To the jar: Add 60 g (1⁄2 cup) of all-purpose flour + 60 g (1/4 cup) of water. Mix well.
- Cover and let rest in a warm spot for 24 hours.
- Total yield: 225 g starter
Day 6:
- Remove and discard half (112 g) of the starter.
- To the jar: Add 60 g (1⁄2 cup) of all-purpose flour + 60 g (1/4 cup) of water. Mix well and scrape down the sides.
- Cover and let rest in a warm spot for 24 hours.
- Total yield: 232.5 g starter
Day 7:
- Remove and discard half (116.25) of the sourdough starter.
- To the jar: Add 60 g (1⁄2 cup) of all-purpose flour + 60 g (1/4 cup) of water. Mix well, and scrape down the sides.
- Cover and let rest in a warm spot for 24 hours.
- Total yield: 236 g starter
Day 7-8: A Sourdough Starter Is Born!
- By now, your sourdough starter should have doubled in size. You should see plenty of bubbles, both large and small. The texture will now be spongy, fluffy, and similar to roasted marshmallows (think: s’mores). It should also smell pleasant and not like stinky gym socks. If these conditions are met, your starter is now active.
- The very last step is to transfer your sourdough starter to a nice, clean jar. Do this only if your current jar needs a good scrub. Otherwise, leave it as is.
- In keeping with tradition, you can also name your sourdough starter (and please do). My starter is called Dillon after my oldest boy. It’s bright and bubbly, just like him ;)
- Now you’re ready to bake. Start with my beginner sourdough bread recipe- you’re going to love it!
Feeding & Maintaining Sourdough Starter For Ongoing Care
So you’ve created a sourdough starter! Now what? Just like any living creature, your starter must be kept alive with regular feedings, proper storage, and ongoing care to keep to maintain its strength. If your starter is not strong, your bread will not rise. Once you’re starter is established, read my companion article to learn exactly how I do it- Feeding Sourdough Starter: My Best Tips & Tricks. Have more questions? Read troubleshooting your sourdough starter.
Note: You will need to feed your starter every time prior to making bread dough and to maintain it (keep it alive).
How To Store Sourdough Starter
At Room Temperature: If you bake often, let’s say a few times a week, store your starter at room temperature. This will speed up fermentation, making the starter bubbly, active, and ready to use faster. Room temperature starters should be fed one to two times a day, depending on how quickly they rise and fall.
In the Fridge: If you don’t bake that often, store your starter in the fridge covered with a lid. You’ll only need to feed it about once a week or so to maintain its strength when not in use (you can just feed it cold and then pop it back in the fridge right afterwards; no need to warm it up first). When you are ready to make dough, feed your starter at room temperature as needed, to wake it back up.
Frequently Asked Questions & Helpful Info:
1.) What If my starter is not ready after 7+ days?
Feed every 8-12 hours (not 24) and continue the same formula: Discard half starter. Feed (Add): 60g flour & 60g water and store at 70-75°F / 21-24°C. Too runny? Add an additional 1-2 tbs of flour. Note: the most common reason for your starter not starting is cold temperature.
2.) Can this sourdough starter be made with all purpose flour only?
Yes. The process might take a little longer.
3.) Can sourdough starter be made with bread flour only?
Yes. Because it’s more “thirsty” than AP flour, add more water if the texture is too thick.
4.) Can this sourdough starter be made with whole wheat, spelt flour or rye flour only?
Yes. Like bread flour, whole grain flour absorbs more water than all purpose flour, so adjust the texture with additional water your starter is too thick.
5.) Can sourdough starter be made with bleached flour?
Yes. But it’s not recommended. The chemicals can throw off the fermentation process. Some readers have reported success, however. Your choice!
6.) Why do you use whole wheat flour in the beginning of the recipe? And then switch to all purpose flour for the ongoing feedings?
Whole wheat flour is used to jumpstart the fermentation process. All purpose flour or bread flour is used for the ongoing feedings because it’s inexpensive, practical and suitable for everyday baking.
7.) On Days 3 & 4, my starter is not as bubbly compared to Days 1 & 2. Growth is slowing down. Why?
As mentioned in question #5, whole wheat flour is used in the beginning to jumpstart fermentation. This is why you saw bubbles right away. When you switch to all purpose or bread flour for the ongoing feedings, growth will inevitably slow down on Days 3-4, as your starter needs time to adjust to the new flour. This is normal. Growth is still happening.
8.) For the daily feedings, you mention to feed your starter “equal parts” flour and water by weight. For example: 60 g (1⁄2 cup) flour + 60 g (1⁄4 cup). But the volume conversions (measuring cups) are not equal. Is this a typo?
No. It’s not a typo. “Equal parts” refers to feeding by weight only. Not measuring cups. Here’s why: different ingredients weigh different amounts based on density. For example 1 cup of flour can weigh anywhere from 125-150 g depending on how it was packed into the measuring cup. 1 cup of water can weigh anywhere between 236-250 g. Because weights are constant, it streamlines the process for accuracy. It is the preferred measuring unit in bread baking. The volume approximates are listed for convenience because not everyone has a scale.
9.) Can I use the sourdough discard from Day 1-7 for something else?
In the beginning, I typically don’t recommend using the discard (it’s usually really smelly and discolored). I recommend using the discard after the starter has been established. However, everyone will have a different experience with this. If it looks good- use it! And yes, you can save it to create a new, separate sourdough starter if you’d like. For more info please read Sourdough Discard 101: Recipes & Faqs Answered.
By signing up, you agree to receive emails from The Clever Carrot. Unsubscribe at any time.
Beginner Sourdough Starter Recipe
- Yield: appx. 236 g (1 cup)
- Category: Sourdough Starter
- Method: 1-Bowl
- Cuisine: American
- Diet: Vegan
Description
Looking for an easy, sourdough starter recipe for beginners? Adapted from my bestselling book Artisan Sourdough Made Simple, follow my no-nonsense, step-by-step guide for practical tips, tricks, and ongoing care- anyone can do it. Use it to make my famous golden, crusty sourdough bread recipe.
Please read my notes below before you begin.
Notes, Tips & Expectations:
- Download & print personal sourdough starter feeding chart {here}.
- The overall process takes ~7+ days, if the temperature is warm enough, ideally 70-75 F. However, it can take up to 2+ weeks or more for a strong starter to become established. Do not ignore the importance of temperature.
- Growth will seem to slow down on Days 3-4. This delay is commonly called a “false” start. It’s also normal- the yeast needs time to cultivate. Please be patient!
- You will need one large 3/4 L jar, or something of similar size (I use this one). Place a rubber band or piece of masking tape around the jar to measure the starter’s growth as it rises.
- To clarify feeding your starter: “equal parts” refers to equal weights only, not measuring cups. Example: 60 g (1/2 cup) flour + 60 g (1/4 cup) water. Same weight. Different volume. Not a typo. Why? Flour is light, fluffy and full of air pockets, so it takes up more space in a measuring cup (but weighs less than water). Water is more dense and compact; it takes up less space but weighs more than flour. That’s why their cup measurements don’t match, even when their weights are identical. Many bakers get confused by this. I’ve included volume measurements for convenience since not everyone owns a scale. But, do choose one measurement system and stick with it for feeding!
Ingredients
Note: Once your starter is established, make your first loaf using my sourdough bread recipe.
- 1x (5lb) bag all purpose flour or bread flour (I use either KAF, Trader Joe’s, or Whole Foods)
- 1/2 cup (60g) whole wheat flour (I use KAF whole wheat)
- Water, preferably warm around 85 F
Instructions
Before you begin: Establish a feeding schedule. Meaning, feed your starter at the same time each day. This will establish consistency, which sourdough starters love. Consider feeding your starter in the morning when you wake up.
Day 1:
- Combine 60 g (1⁄2 cup) of whole wheat flour + 60 g (1⁄4 cup) of warm water in a large jar. Mix with a fork until smooth; the consistency will be thick and pasty.
- Cover with plastic wrap, reusable wax wrap, or a lid and let rest in a warm spot, about 70-75 F for 24 hours. Temperature is important.
- Total approximate yield: 120 g starter
TIP: Looking for a warm, 75 F spot? Place your starter on a cookie sheet inside the oven (turned off) with the light on for only 1-2 hours (it can get hot in there, so keep you eye on it!). Center rack is best. You can also use a proofing box set to your desired temperature, or a microwave with the door ajar and light on.
Day 2:
Check to see if any bubbles have appeared on the surface. If you don’t see anything, it’s okay. The bubbles might have appeared and dissolved overnight while you were sleeping. Feel free to stir once or twice to oxygenate the mixture. Otherwise, you don’t have to do anything else now. Rest the starter for another 24 hours.
TIP: During the creation process, and even after your starter has been established, a dark liquid might appear on the surface and throughout the culture. It has a very stinky smell, similar to rubbing alcohol or gym socks. This liquid is called “hooch” and is an indication that your starter needs to be fed. It’s normal. Any time you see this liquid, it’s best to remove it along with any discolored starter present.
Day 3:
- Remove and discard half (60g) of your sourdough starter from the jar. To do so: use a spoon to scoop it out, or pour it directly into a bowl to weigh (you can also just eyeball the amount- it doesn’t have to be exact). The texture will be very stretchy.
- To the jar: Add 60 g (1⁄2 cup) of all-purpose flour + 60 g (1/4 cup) of water. Mix with a fork until smooth. Scrape down the sides with a small rubber spatular. The texture should resemble thick pancake batter or plain yogurt at this point.
- Cover and let rest in a warm spot, 70-75 F for 24 hours.
- Total yield: 180 g starter
Day 4:
- Remove and discard half (90 g) of the sourdough starter.
- To the jar: Add 60 g (1⁄2 cup) of all-purpose flour + 60 g (1/4 cup) of water to the jar. Mix well. Scrape down the sides.
- Cover and let rest in a warm spot, 70-75 F for 24 hours.
- Total yield: 210 g starter
Note: The growth of your starter might appear to slow down on Days 3-4, after switching to all purpose or bread flour for the ongoing feedings. This is normal. Your starter needs more time to adjust. Be patient.
Day 5:
- Remove and discard half (105 g) of the sourdough starter.
- To the jar: Add 60 g (1⁄2 cup) of all-purpose flour + 60 g (1/4 cup) of water. Mix well. Scrape down the sides.
- Cover and let rest in a warm spot, 70-75 F for 24 hours.
- Total yield: 225 g starter
Day 6:
- Remove and discard half (112 g) of the sourdough starter.
- To the jar: Add 60 g (1⁄2 cup) of all-purpose flour + 60 g (1/4 cup) of water. Mix well. Scrape down the sides.
- Cover and let rest in a warm spot, 70-75 F for 24 hours.
- Total yield: 232.5 g starter
Day 7:
- Remove and discard half (116.25) of the sourdough starter.
- To the jar: Add 60 g (1⁄2 cup) of all-purpose flour + 60 g (1/4 cup) of water. Mix well. Scrape down the sides.
- Cover and let rest in a warm spot, 70-75 F for 24 hours.
- Total yield: 236 g starter
Day 8:
When your starter is fully active, do the float test. Feed your starter, wait for it to double in size, and then drop a teaspoon of bubbly starter into a jar of water; if it floats to the top it’s ready to use.
Storage Options
If you bake often, store your starter at room temperature (feed it 1x-2x a day to keep it active). If you plan to bake only once in a while, store it in the fridge to preserve its strength (feed it 1x a week). When storing your starter in the fridge, there’s no need to bring it to room temperature first before feeding it. Just give it some flour and water and pop it back in the fridge.
Comments
Greg says
I am building a proofing box using a seeding heat mat. The mat came yesterday and i put my 3 day old starter on it set at 75 degrees. I checked the starter this morning and it is starting to bubble. My house is on the cool side so that is why I am building the proofing box. The box will be large enough to put a sheet pan in it since I want to make bagels and other things that need to rise on it. I can’t wait until my starter is ready to use. So far so good.
Joan says
I have time to make a starter, so can I use a starter I got from King Arthur flour. I want to make your wonderful sourdough discard biscuits, but honestly, I’m scared to death to do your starter guide. I’m 86 years old now and I often have problems with baking that I never had when I was younger ha ha. So I just wanna order a starter and then use it in your recipes. Any chance of that working BTW, love your blog.
Emilie Raffa says
Joan, absolutely. You can 100% use store-bought starter. Once active, you can bake straight away. Keep in mind, once you activate the starter you will have to keep it alive with additional feedings and care. This is the case for all starters, homemade, store-bought etc. Good luck! And thank you!
Manu says
Hi! Starting on my sourdough starter journey and I’m a bit confused…
If we’re following the 1:1:1 ratio, why are we only adding 60g of flour and 60g of water each day?
From what I understand, for day 5 for example we have 210g of starter so far. I discard half, so I’m left with 105g of starter. Shouldn’t I be adding 105g of flour and 105g of water if we’re doing 1:1:1?
Emilie Raffa says
Hi there! No. What you are referring to are two separate things. In this recipe, the one you are following to a create a sourdough starter from scratch for the very first time, you are following a specific formula to incrementally build up your total quantity to approximately 1 cup. When that’s finished, you can switch to the 1:1:1 feeding ratio for maintenance mode. It gets confusing because people comment here at different points in their process (i.e. making a starter from scratch, vs. maintenance mode, vs. troubleshooting etc). In your case, follow the recipe as written to start!
Monica says
Hi there, I live in a colder climate. While making my starter there was a couple days where I went 48 hours in instead of 24 hours between removing half and feeding it. I’m just wondering if this is a big deal and if I need to restart? When I go to feed it right now I just removed 105 g and the consistency was kind of like pancake batter. It smells okay, it doesn’t smell rancid.
Julia says
Is there ever a point when I should be feeding my sourdough starter twice a day?
Thank you!
Dot says
Hi, is it ok to use a larger jar? I don’t want an overflowing mess as pictured (if that’s what happens with the recommended jar size) :D Thanks ever so much!
Manny says
Hello, thank you very much for sharing your recipe…after I have the final starter created, how do I keep some for FUTURE baking? How much do I take out?
So I can continue using the same starter.
Thank you,
Manny
Emilie Raffa says
This recipe yields about 236 g/ 1 cup of sourdough starter, which is more than enough for a sourdough bread recipe. For reference, a sourdough bread recipe can call for anywhere between 50-200 g starter. The amount you take out will depend on the recipe you’re following. To keep some for future baking, always feed your starter again after taking out the quantity you need for your recipe. This will keep the process going so that you always have starter to bake with.
Jomar Perez says
Hey! I think my starter is ready, but I have some questions. When you say to feed your starter once every week to keep it active, do you mean to remove and discard half, and add 60g of flour, and 60 ml. of water? Other than that, mine smells very good and has some small bubbles (not a lot). The consistency looks very good to me.
Thanks for the recipe!!
Courtney Kappes says
Hi, what if I want to have more of the starter. I’m planning on making multiple loads as Christmas presents so, I’ll need more starter. Do I just weigh the starter and add equal parts flour and water? I.E. I dont throw any discard away.
Emilie Raffa says
If you already have an established starter, you can increase the quantity by feeding it equal parts flour and water (by weight) and not discarding.
Christine says
I followed your steps, but added a bit more water, as it was so thick that held its form and didn’t look anything like your picture. I have beautiful starter inside a week! Thanks for the great recipe! I am doing my first batch of bread tomorrow!
Emilie Raffa says
Excellent! This is great feedback Christine, thank you. Yes: sometimes your starter won’t look exactly like mine, or anyone else’s, because we all work with different variables (i.e. flour brand/type, water temp. ambient temp. type of jar etc.) which will effect the final outcome.
Lauren says
Hello, I followed your instructions for the sourdough starter and now my starter is about two months old and fairly strong. I’ve made bagels, pizza dough, pumpkin muffins, pancakes, and cinnamon rolls with it so far! I’m building my YouTube channel and created a video of making my batch using your sourdough instructions (I’ve referenced you in the description of course). I’m pleased and excited to try out more sourdough recipes.
Emilie Raffa says
Oh my goodness, thank you Lauren! I’m honored to be part of your journey 🥰
Linda says
I began my starter 3 days ago. It is thick like dough. Should I add extra water? I hesitate in doing that.
Emilie Raffa says
Hi Linda! It’s normal for your starter to be very thick in the beginning. The texture will change as you continue to feed it. However, if you still find it too thick, thin out the texture with water if you prefer.
Aaron says
When storing your starter in the fridge, upon feeding 1 time per week as instructed, do you discard 1/2 prior to feeding?
Emilie Raffa says
Hi Aaron! Yes. Always discard prior to feeding. It doesn’t always have to be half at this point; your starter might just need 1 tablespoon scooped off the top. It depends on wha it looks like (i.e. discolored, watery etc.) Doing so will keep the acidity levels balanced and fresh.
Laurel says
Hello, I’m on day 4 and mine is very liquidy . I have weighed out both of flour and the water and it seems to bubble up. I have been reading some of the other comments and I’m thinking I’ve done something wrong. Do you have any advice or any idea what’s going on?
Charles E Didrickson says
Laurel,
I am replying because I am in a similar situation after day 7. At 4 it was much more bubbly and then I missed an evening feed. I did it the next morning then got back on track. Day 7 it seems more runny and less bubbly than I thought it would be. It smells like bread though!
I’m patient but reaching out to others to see if feed schedule (remove half and add 60/60 grams flour and water is still the process going forward?
Maybe we can both get help.
Charlie (first timer)
Gordon & Kathy says
I tried about 8 or 9 different sourdough starter recipes, but none of them worked. I got very discouraged and stopped trying for a few months. I decided to try one more time and found your recipe. It was a bit different in the amount of discard each time. On day eight, there was no problem, and it’s working great. We finally have a sourdough starter. This was my last chance before I quit for good. Thank You very much for your recipe.
Mel says
Figured my problem: too warm & too moist ! I left it under my counter lights and likely got too warm in those few hours. I alsobadded extra water looking for “pancake mix” consistency. Y’all! Do not add extra water! I would say consistency should be chunky, dry playdough. As it progresses and ferments it’ll be stretchy but will most likely resemble super dry playdough or barely wet soil …. I’ve never EVER cooked a pancake with mix that looked this dry 🤣🤣
Loretta Morandin says
I just added extra water as it looked so dry compared to the photos in the recipe
Kayla says
When splitting/discarding on day seven, could I put the discarded half in a another jar and feed both jars following day seven instructions?
Thank you in advance.
Linz says
Hello! Will the starter grow larger and larger after feeding it more flour and water over time? Or will it always fit in the same container? I know this is a silly question but I’m very new to baking!
Mark says
Thanks for putting this together. Today is day 4. My starter did not rise since I fed it at 8am. It has a vomit like smell. From what I gather, this is fairly normal. It’s been kept between 70-75 degrees. I actually used the discard from the first feeding to start a second jaw and am feeding that one twice a day as an experiment. I can’t really tell a difference. Would you recommend changing anything or stick to the schedule you’ve outlined?
Francesca says
Following this comment! I have the exact same problem! I think I messed up by mixing the starter a bit before discarding. Whatever liquid sitting on top got mixed in and I think I might have “poisoned” my starter :(
Mark Rockwell says
Just an fyi, I stayed the course. Starter is doing phenomenal but took 2-3 weeks not 8 days to become reliable. Slower process than described for me but it worked.
Stephanie Payton says
Sourdough newbie here! Thanks for the recipe it was super easy to follow. I am trying to be patient and trust the process, but I’m worried about my starter. It is day 9 of my starter which I made with King Arthur’s AP, and then switched to King Arthur’s bread flour for feedings. I have been discarding half, using 1/4 filtered water, and 1/2 cup flour every 24 hours, but since day 4 it has not risen/bubbled/produced hooch. I have it stored in my cabinet with a breathable towel over the top. It smells slightly sweet/sour like bread, but doesn’t seem to be doing anything. Any advice?
Karin Taylor says
Hi
My question is on day three when I discard half of the starter-is it 60 grams? I am discarding? I only used 60 grams of wheat flour to start it ( with the 60 grams of H2O)
Seems like it would be the whole amount if I discarded 60 grams??
Thank you
Karin
Betty says
It should be doubling in size from the fermentation and bubbles. Unless it rises and falls before you check it.
Matthew says
Just wanted to reply to this in case you didn’t get the answer yet, but by adding 60 grams of flour and 60 grams of water together, you’d have a total weight of 120 grams, so you’d be getting rid of half of that weight, which would be 60 grams, when you discard. You’ll still be left with 60 grams of the starter after your first discard.
Jamie says
Many thanks for this, I’m on Day 8 and it’s doubled in size, bubbly and smells great! I won’t be baking with it super regularly, once a week, twice at most so I’ll be storing mine in the fridge. I read I can feed it once a week, but how much should I be giving it? And should I be discarding a portion when feeding it also? Sorry if that’s a daft question, I’m very new to this!
Alicia Murphy says
Following! Same question here!
AYLA PARIYAR says
Hi,
I’m on about day 10 of my starter. It’s been doubling in size since yesterday and looks fantastic. I fed it today and it doubled within 2-3 hours and now has deflated after 6 hours. It’s 10pm here so would I need to feed it again or can I wait until tomorrow. I feel like tomorrow will be the day I can use it for a bake.
M says
Uh oh ….
Day 2 my starter had bubbles – yay! I poured hooch off twice (day 1 when I checked and day 2 when I checked. ) day 3 I went to discard & feed and it has fuzz! :(
I’m in Florida (in November), ambient house temp is 76*. Too warm? Too moist? Should I have fed it on day 2? Thank you :)
Michelle Woo says
I started this sour dough starter a week ago. But noticed by day 5 it didn’t rise as much as the initial few days. I had some of the dark colour water and emptied it whenever I saw it. But since the first few days it hadn’t doubled at all. I have tried to put it under a light or close to warmer places when I’m cooking but it still hasn’t risen. I have used warmed water when adding to the mixture so I’m wondering if I should start all over or just wait and be patient and keep feeding?
Sarah says
Hello! I am feeling so defeated! I followed your recipe and am now a little over 2 weeks in. My starter has never doubled in size except for day 1 with the wheat flour. I keep discarding half and feeding 60 g water 60 g flour. It has some bubbles and is very stretchy. I tried the float test once and it worked, but now it sinks. The only thing I can think of is it’s been pretty cool in my house and at times my starter has been around 68 F. I trying to be patient thinking it just needs time. Any guidance on how to troubleshoot would be great!
John says
It could be that it is rising without you seeing it, then deflating before you return to feed it. I had this happen and found mine would sink when deflated, but float when it rises after a feeding. Once it floats, it won’t always float. You need to catch it at the right time to bake with.
Sarah says
Within the next few days it was alive and very active!! However the other day it was starting the smell like very strong acetone!
Kathy says
Hello.
First thank you!
2nd. I’m on day 6 but I noticed last night ( day 5) that my starter didn’t seem to rise much at all. It has been about 70 in the house so I’m sure that has something to do with it but your picture shows the starter bubbling out of the jar, mine is has only reached roughly half the jar size. My jar is about 6 inches tall by 4×4 wide, is this normal?
earthy love says
Hello! I’ll be on day 8 tomorrow starter is taking a bit longer but I’m loving the process!
How do I know how much to discard and add each day after day 7?
Thanks in advance :)
Pauline says
I have the same question I’m on day 7. And it hasn’t doubled so how much do I discard on day 8?
Shelley says
I am just learning this sourdough process, I achieved an active starter. I used part of it and stored the rest in the fridge. When I feed it weekly do I discard part of it before I feed it?
Emilie Raffa says
I do. Just a little bit. It will usually have some liquid on top which I like to pour off first before feeding it.
Theresa Saunders says
I’m new to making sour dough and just purchased everything needed. My question is why do you have to discard half of the batch everyday? Could you put it in another jar and have 2 starter kits going? Thank you
Emilie Raffa says
You discard to refresh and balance the acidity levels and bacteria within the starter itself. If you don’t, you’ll be able to smell it. The aroma will be very sour, even off putting. The color might be off too. Additionally, if you don’t discard, your starter will grow exponentially in size.
As for creating two starters, yes, technically you can do this. But again, you need to assess the quality of your discard first to see if it’s worth using. I typically don’t recommend doing so when first creating a starter from scratch. This method works best once your starter is fully active and established- the bacteria levels/acidity is more predictable.
Love bread says
Why do you have to discard?
Couldn’t you just use a smaller amount of flour and water?
Thank you for your post.
Emilie Raffa says
Discarding is necessary to refresh/balance the acidity levels and bacteria within the culture, which is necessary when first creating a sourdough starter from scratch. If you don’t do this, you run the risk of cultivating less than ideal bacteria and your starter will smell. Discarding also prevents the starter from growing exponentially in size.
However, with that said: once your starter is established, meaning you’ve gone through the 7+ days outlined in this post and you have approximately 1 cup of starter on hand, then experiment with discarding if you like. For example, keep a mother starter in your fridge and only take out a small portion to “build up” what you will need for your recipe (i.e. if you need 75 g active starter, take out 25 g mother starter and feed it with 25 g flour + 25 g water to create 75 g total). This reduces the total amount of flour and water used and limits discarding. Although do keep in mind, you will need to feed/refresh your mother starter too, to keep it healthy.
Danise says
Do you have a recipe for actually making the bread after the starter is established?
Thanks!
Emilie Raffa says
Sure do! I recommend starting with my Beginner Sourdough Bread recipe {linked here}. I have additional recipes in my book, Artisan Sourdough Made Simple.
Jimalee says
Yes. You simplified the process for me. Plan to begin my starter in the morning.
Emilie Raffa says
Excellent! Have fun ☺️
Deborah taylor says
Hi, I am on day one, mixed 1/4 cup warm water with 1/2 cup of whole wheat flour(King author) and mixed with a fork, it turned into a couple of balls of dough? what am I doing wrong or missing?
Emilie Raffa says
You’re not doing anything wrong. Your starter will look thick and pasty when first combined. This is normal!
Deborah taylor says
Hi, I am at day one, to keep it warm in oven on cookie sheet, do I just keep it in there for 1-2 hours or 24hours. What temp does it need to be the rest of the time? I keep my house around 70 degrees normally?
Emilie Raffa says
The oven tip is to be used sparingly and only as needed, just to give your starter a boost. So, 1 or 2 hours tops assuming the temp. is not about 80 F. But you need to keep you eye on it. Do not leave it in there for 24 hrs; it’s too warm. The texture will become thin and watery. As for the rest of the time, 75 F room temp. is ideal but you will see activity @ 70 F, especially if you use warm water @ appx. 90 F in your feedings.
Linda says
I just started this yesterday and while I don’t really see bubbles on the top, I see them on the sides of the jar. Is that good?
Emilie Raffa says
Yes! Bubbles will appear on the tops, sides, and elsewhere throughout the starter. They will be different sizes too, some big and some small. And! The bubbles will look different on different days, so don’t get too hung up on appearances if it changes for you.☺️
Kimberly says
I’ve been wanting to try sourdough for quite some time now. I have purchased a proofing box because we keep our house at weird Temps.
Great information in this article that has encouraged me to get off the couch and in the kitchen.
Stay tuned for my success and failures. I expect both. 😀
Emilie Raffa says
Yay! I’m so glad this post inspired you. Thank you for letting me know 🥰 As for the success and failures, get really curious about your failures. Welcome them. They will be your best teaching moments.
Emma says
I have a question, i started mu sourdough starter 20 days ago and it doubled in size on day 3 but ever since it hasn’t risen at all. It has a few small bubbles and doesn’t separate, but I’m not sure what to do to get it active… the room temperature is 74, which is ok i think and i don’t think i did anything wrong
Emilie Raffa says
Growth usually explodes on Day 2-3, and then slows down on Day 3-4. This is bc whole wheat flour is used to jumpstart fermentation in the beginning, and then when you switch to all purpose flour on Day 3, your starter needs time to get used to the change.
In your case, a number of things could be going on. Here’s what I recommend for you personally at this stage: switch to bread flour (if not already using), leave your starter jar in a hot water bath on the counter (so you can monitor the bubbles throughout the day, changing out the water as needed when it gets cold) and make sure to feed it at the same time each day, possibly shortening the duration in between feeds if you notice the texture is thin and/or watery.
Michelle says
Hi I am on day 8 of my starter and it has not doubled in size. Do I continue to discard half and add 60g flour and 60g water for a few more days.?
Dee says
This has exactly happened to me too…..albeit 2 days behind you. I don’t know what to do either.
Emilie Raffa says
Yes. Make sure to keep it in a warm spot and keep feeding 🥰
Kate says
Hi I have a question about feeding the starter after some baking. Let’s say that a recipe says to use 150 g of active starter so after using it how much should I refill (feed) my starter? 150g of flour and 150g of water? or continue like before 60g of flour and 60g of water? or some other amount?
Emilie Raffa says
Great question. Because we all have different types of starters, with different amounts, bakers typically feed their starters by ratio. The most common feeding ratio is 1:1:1. However, some bakers do 1:2:2 or even 1:4:4. It really just depends on the baker.
So, to answer your question more specifically: Let’s say you have 200 g starter in your jar. You removed 150 g for your recipe, so there’s 50 g left in the jar. If following the 1:1:1 ratio, you’d feed that 50 g of starter with 50 g flour and 50 g water. Does that make sense?
Melisa says
Hi Emilie,
Your recipe is the best I’ve used so far, my starter is still early days and is bubbly and does grow. However it is very runny and when I weigh out to discard I don’t feel as though I have the yield I should. What would you suggest?
Thank you,
Melisa
Emilie Raffa says
Fantastic Melissa! Thank you so much for the feedback 🥰 As you get to know your starter, it will look different on different days. Sometimes it will be runny and other times it will be very thick. This all depends on ambient temperature, your water temperature, the type of flour used etc. But in short: if your starter is too runny, cut back on some of the water in your next feed to correct the consistency. Additionally, you might need to shorten the length of time in between your feedings. Hope this helps!
Stephanie says
Days 9-11, my starter is doubling in 2 hours at room temp. Is this a problem? I feed it every 12, sometimes 18-24 hours.
Emilie Raffa says
Not a problem at all! This is great. Your starter is established. Stick to your current feeding schedule because it’s working. Have fun with it!
Sandi says
What do we do after day 8? We add four and bake? Sorry if I missed this in your instructions.
Emilie Raffa says
If your starter is established and rising and falling regularly, then yes, you can use it to bake!
NANCY KLIMUK says
Hi Emilie. I’m stuck and feeling desperate for help with my starter which is now on day 6. I purchased a dehydrated starter from a shop here in Toronto, Canada. I followed the instructions sent to me with the dehydrated starter. I’m using an organic flour and have been since day 1. Day 4 to Day 5 “Kenny” overflowed. I was told this was a false rise. The instructions didn’t tell me to discard until day 5 (yesterday). I got a clean jar, took out 30g of starter. I discarded the rest. I fed the 30g the same qty in flour and water. It was thin so I gave it another 30g of flour. Stirred and stored it. This morning (day 6), there was a pleasant smell and some bubbles. When I got home from work this evening there was no change in rise. There were bubbles and a sour smell. I fed it 1/2 cup of flour and .25 cups of water leaving it in a thick paste. I didn’t discard. Not sure if I should have. At this point, I don’t feel confident in the instructions given to me and you’re right, I went poking got information and ended up in a rabbit hole. Now I’m feeling beyond frustrated. Am I on the right track? If not, how do I fix my starter? Can you help please? Pretty please?
Emilie Raffa says
Hi Nancy! Oh, how I know this feeling all too well. Where are you right now in the process? Any lucky reviving your purchased starter? I see your comment is from a few weeks ago, and I imagine you’ve tried a few new things since then. Let me know, and I’ll see if I can help.
Julie L. says
Hi Emilie,
I love your page and all the information you provide to those of us who are newbies. Thank you.
When you say, for example, like on day 3 “remove and discard half (60g)”, do you mean discard 60 g of what is in the jar and use what is remaining in the jar or do you mean to measure out what is in the jar and use half of that? Bubbles and I thank you for the clarification.
Emilie Raffa says
Hi Julie, thank you! It means remove (and discard) 60 g of what’s in the jar. No need to measure out what’s in the jar; you’re pouring it off the top or scooping it out to weigh 60 g. Hope this makes sense!
Charlotte says
Thank you so much for this “recipe”, it turned out perfectly! Making a sourdough pizza tonight 🍕👍
Emilie Raffa says
You’re very welcome, Charlotte! I hope you enjoyed the pizza. Yum!
Grace says
Hello! I’m on Day 3 and I finally see some hooch has built up, but it seems to be closer to the bottom of the jar rather than the middle or the surface. Is that an indication that something is wrong? Should I just be discarding the top half of the starter, even if the hooch isn’t included in that, or is it better to dig all the way to the hooch to discard it, then the remaining amount? Thanks!
Emilie Raffa says
Not at all. Nothing is wrong. Hooch can appear anywhere in the jar, the surface is usually the most common. But everyone will have a different experience with sourdough. It’s all good!
In your case, and this is a personal move, I typically scoot the starter over to one side, tilt the jar, and pour the hooch out if it’s on the bottom. Sometimes I get it all, sometimes I don’t. Then I discard from the top or around the sides if there’s a bit of discoloration alongside the hooch. Remember, you have several feedings ahead of you, so don’t worry if you don’t get all the hooch. Your starter will refresh itself with the ongoing feedings.
Natasha says
Hello! I have been consistently feeding my starter following your instructions for about 10 days. It definitely doubled in size at about day 3/4 but since it isn’t exactly doubling in size but it does gets very bubbly at the top and throughout, it smells really good, and it passes the float test with flying colours. Would you say it’s ready to be used? Or should I keep feeding it until it doubles? I was thinking that maybe I should start feeding it twice a day now. Thank you!
Laura says
Hi! I haven’t fed my starter since Sunday (today is Wednesday) because I had to unexpectedly go out of town. I think it looks ok. Should I pick back up on day 7 from your recipe?
Crystal Defries says
HI, I’m on day 7 and still have 6 hours til the 24 hours is up. He is actively bursting out the top. Do I do anything to it before the time is up? Thank you for the help.
Emilie Raffa says
Hi there! Sounds like you have a beautiful, active starter. You don’t need to do anything. You can wait the 6 hours to feed it again, or use it now if you have planned to make dough. Don’t forget to check out the storage section of this post and how to feed it for ongoing use. Congrats 🥰
Crystal Defries says
Soooo AWESOME. Thank you so much.
Matthew says
I’m a little confused on feeding the completed starter. Do you continue to discard half and add 60g flour + 60g water? Or just add like 10g of each?
Irate Nate says
Am going to try again, because my first effort resulted in a jar of putrid ooze after three days, the smell of which could only be described as “vomit”. I tossed it, wondering what I did wrong. But after reading your article I feel I should go the entire week, knowing that (according to you) the funky smell is “normal”. If it works, I’ll be back for some recipes. Wish me luck!