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
Lisa says
I just mixed up my starter for step one and it’s very thick. I know you said it would be thick but just want to make sure it’s not too thick. It’s not liquidy at all. It’s thicker than oatmeal consistency you would eat for breakfast.
Emilie Raffa says
Hi Lisa! Yes, this is the correct texture. All good!
Ana says
Hi, I followed/printed this recipe because it seemed really easy to follow but like the previous commenter, But I had yellow/green spots on by day 3 morning, I did watch it on Day 2 throughout the day and I didn’t see it but I guess overnight it did affect it. It definitely had lots of bubbles and doubled in size. I saw you replied back and said it could be the temperature environment and my temps are 68 on the counters ( I live in a cold state) but I had wrapped a hand towel around to give it a little home and warmer. But it’s twice that it has grown mold, I didn’t think the towel was making it warm enough to create a mold especially when my counters are 68. Im going to try one more time and not wrap it with a hand towel.
Thank you for this recipe and sharing it.
Emilie Raffa says
Hi Ana! Mold is a variable issue. I’m trying to visualize your set up. Talk to me about the jar you are using. What does it look like? Tall? Squat? Do you keep it covered with a lid? And what brand/type of flour are you using? Any additional info you can provide would be great.
Joanna Giantsidi says
Hey I started my started yesterday, I started seeing a lot of bubbles throughout the day but also I started seeing pink and orange like spots , I threw it away .. what went wrong?
Emilie Raffa says
Sounds like mold. What is your current ambient temp? You might have to move it to a cooler spot (for next time). Good thing to throw it away. Also: where was it currently located? Was it near a bowl of fruit?
Joanna Giantsidi says
Yes actually it was !! I don’t know the exact temperature but it’s pretty humid where I live ..
Emilie Raffa says
Got it. That might be the issue. Next time, let the starter rest in the coolest spot in your house, if possible. This will help to offset the warm, humid weather. Also: use cool water instead of warm water in your feedings.
Bernice says
I made a mistake of just discarding 60g everyday instead of the accumulative. What should I do. I am at day 6
Megan says
I made my start last night (day 1) and after 12 hours there is black liquid in it. Should I discard any? Feed it?
I know I’m not supposed to do anything forto 24 hours but should I in this case?
Emilie Raffa says
Normal. This liquid is called hooch. I would just leave it and wait the 24 hours. Keep going!
Heather Stein says
Making the starter, it’s incredibly thick, is this normal?
Emilie Raffa says
Yes! The texture will be thick and pasty at first. All good.
Heather Stein says
Thank you so much for the quick response, I’ve been pretty nervous the past few hours 😂
Emilie Raffa says
No worries! Sourdough makes everyone nervous 🤣 And then when I tell people not to be nervous, they’re even more nervous. My best advice is approach the whole process from a place of curiosity, not perfection. Ask questions. Take notes. Have fun with it.
Angelica Magdalena says
I’m on my first day. Do you have to use all purpose flour? Can you use bread flour? I thought I had all purpose flour but I don’t. I only have bread flour. I look forward to your advice.
Emilie Raffa says
Bread flour is perfectly fine to use (check out the FAQ section at the bottom of this post- scroll all the way down). It’s what I feed my starter with 🥰
Angelica Magdalena says
Thank you 😊
Sarah says
I began a starter on Sunday. Day 1 was awesome. I had lots of bubbles, everything looked great. Today, Day 2, I went to give it some food, and it was covered in mold. I know it was mold because it was fuzzy. Do you think maybe it got too warm?
Claire says
I’m on day six and feeling defeated! Days 1-4 went well, was the right consistency and amount. My jar was getting a little gross so I swapped out for a clean one. Then, day five my started was much more runny and had hooch on top. Since then, it’s not as robust or stretchy, more liquify like pancake batter. What did I do wrong??? I have in my oven with light on because it’s a bit chilly in my house. Do you suggest I put my oven on the proofing setting (consistent 95°) to warm up a bit? Add more flour? I really, really want this to work!!
K.h.damith ranga kumara says
Viregood
Tai says
I’ve tried this twice now and always start to have problems on day 4. I think I killed it the first time and not sure if I have again. The third day always rises well day 8, doubling in size after about 8 hours. Today (day 4) it’s been 8 hours and it’s hardly risen at all. Is this normal? Am I waiting too long to feed it? Should I feed it just after peaking? Any help is appreciated.
Nora says
Hi! I am on day three, had some liquid and did my best to pour it off. It did smell- will this go away over the next few days potentially? Also, when feeding the starter once established do you still have to discard half and add 1/2 cup flour and 1/4 warm water and mix? I was a little confused by the storage and feeding directions. Thank you! This has been a fun experiment so far, much less painless than the world makes it out to be 😆
Victoria Goeke says
What is the discarded half of starter used for? Can I put it in another jar to replicate the half that I am originally using?
Emilie Raffa says
Hi there! See the FAQ section at the end of this post for additional clarification. In short: I don’t recommend using discard from the creation process. Oftentimes it’s not in the best condition. However, the process is different for all of us. So the discard looks good, smells good, and is not discolored, it’s up to you if you’d like to re-purpose it as a new starter or in a sourdough discard recipe.
Ged says
Hi and thanks for the guidance.
My starter is active, it rises well quickly by about 1.5 the size, (in a couple of hours), but then drops back just as quickly. A hooch appears later and I discard this first before feeding again.
Is this a good as it’ll get?
Thanks,
Ged
Alyssa Montgomery says
Hi! I’m on day four with my starter and I noticed my starter has shrunk a lot since I left it on day three. (Like it has shrank to half its size from yesterday…) is this normal or did my starter die?
Thank you!
Courtney Anders says
The best directions and information I’ve been able to find on starting a sourdough starter thus far!!!
Susan says
Hello – I noticed the glass jar you recommend for making the sourdough starter is for fermenting & comes with the rubber gasket. However, in instruction pictures you’re not using the gasket around the lid. When making the starter, does it matter – should the gasket be removed or should I leave it on?
Thank you!
Emilie Raffa says
Hi Susan! It doesn’t matter. For me personally, I don’t use the gasket. In fact, I think I lost it at some point over the years!
Helen says
Hello,
I am using the oven as my warm spot. Do I turn the light on for 1-2 hours on each day, or just initially to get it going?
Emilie Raffa says
To start: 1 day only, for 1 hour. Start on Day 3 or 4 of the process. This will give you an idea of how hot your oven light is, because this can vary from baker to baker (the oven light trick should only be used in moderation for a temporary boost if needed).
laura says
Hi! Today was day 6 of making my starter. I am seeing some bubbles, but no rise. It hasn’t risen since day 3. I’m going to continue feeding, but I have a question.
Is it ok when feeding to use a new jar each time? I find it easier to pour the carryover starter amount into a new jar and then add the flour and water. less mess and less math. Just wanted to be sure this won’t hinder its development.
Thanks!!
Amber says
I’m on day 5 and it is starting to smell like gym socks but there is not hooch today. Is this normal? It is still growing and there are bubbles.
Madison says
Hi! I have been following along and just realized I have been discarding wrong! I have had this one going for about a week, and it finally is just about doubled in size. Every day I have been discarding 60 (instead of half incrementally as it got bigger), feeding 60, and water ~60. It seems to be doing well (rising more each day, bubbles, texture, smell, elasticity), but I am guessing my discard schedule may have caused it to rise slower.
How should I proceed? Should I continue the 60/60/60 if it appears to be working (albeit slow) or should I discard half next feeding and feed the 60/60 flour to water? Thank you in advance for your help!
Emilie Raffa says
Hi there! At this point, if your starter has just about doubled (and you’re seeing bubbles, rise, elasticity etc.) you’re there. You have an established starter. I wouldn’t worry too much about not previously discarding the correct amount- it doesn’t have to be exact. You can go into feeding and maintenance mode now. 👇🏻
Moving forward: choose a feeding ratio to feed your starter. You do a 1:1:1 feeding ratio (starter:flour:water) or 1:2:2 if you like it thicker. So for example, if you only want to maintain 30 g of starter at all times, feed it with 30 g of flour + 30 g if doing the 1:1:1 option. You can scale up or down as you see fit, depending on how much starter you currently have and/or how much you want to maintain in the future. It’s flexible. If storing at room temperature, feed your starter daily. If storing in the fridge, feed it weekly (or every two weeks at least). Does that makes sense? 🥰
madison says
Awesome, thank you!
Barnaby says
I sam making a starter using your instructions. I like baking instructions that use weight (especially metric) instead of volume. So much easier to tare the weight of your container, then weigh water and flour than to use measuring cups. I don’t know why digital scales are not widely used by home cooks- a good one cost less than $40.
I will use my breadmaker. I can program rise time and pause as needed for the final rise. I will add yeast to supplement the sourdough. I just want to get a sour tang in my rye breads.
Rihanna says
Hi!! I was reading over your recipe and was really confused with the instructions for day 3. It says to remove and discard 1/2 of the starter but I’m not sure how you do that and what you do with the 1/2 starter that was removed. Do we scoop it out and use the scale to measure the 60 grams? Do we throw out the half that we removed? Thank you so much!!!
Emilie Raffa says
Right now, just remove approximately 1/2 of your starter, judging by eye. The amount really doesn’t have to be exact. With that said however, I’m working on updating this section with exact amount by weight (to discard) for further clarification. The amount discarded is thrown away because in most cases, the quality is in poor condition during the creation process. Once your starter is established, you can repurpose the discard for another recipe if you’d like.
Haley says
This my 1st time & tomorrow it will be ready. Can you tell me the bread recipe using starter. I’m not sure how much to use & how much starter I should have left over to continue to be able to feed. Thank you!
Emilie Raffa says
Hi there! Sure. Follow my beginner sourdough bread recipe:
https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/
Lora Owen says
Does this recipe need to be adjusting if using Einkorn flour?
Emilie Raffa says
To start, I would follow the recipe as written. If the texture seems too thick by Day 3, you can add just a touch more water to loosen it up.
Lora Owen says
Thank you! I’ll try that.
Laura M says
Hi,
I am just eating my first sourdough loaf attempt ever with this starter. 🙂
My home is pretty chilly so I fed the starter for 11 days before I used it. (After the float test). My bread is a little dense but still very nice so I’m going to keep practising!
A couple of questions – I plan on making a loaf twice a week. Probably Sunday and Wed/Thurs. should I keep the starter out or am I okay to pop it in the fridge?
If fridge – how long before I want to use it should I bring it out and feed it? And do I keep feeding the same quantities after I’ve taken some starter to use for a loaf?
Thanks very much!
Emilie Raffa says
Fantastic! I would pop it in the fridge, this way if you forget to feed it at some point, it will be fine. Alternatively, you can leave it at room temperature with daily feedings.
Laura Markey says
Thanks so much – I’ll pop it in the fridge then take out and feed the day before.
I just made the sourdough bagels and they turned out great. I felt bad discarding so much starter every time I fed it so I made bagels to reduce the starter instead 🤣
Caroline says
My starter has been going strong, lots of bubbles and the smell of sourdough starting from day 3. I missed my day 5 feeding yesterday so I went to feed it this morning, and there was some mold on the sides of the jar 😭 since it was just the sides, I scraped it off and proceeded with the day 5 instructions for feeding. I’ve been reading about it today, and it looks like I will have to toss the starter anyway. I want to prevent this in the future— did it mold because I missed one day while it was getting established? Or is it because of the build up on the sides from pouring off discard?
Emilie Raffa says
Mold is so frustrating! I don’t believe the mold was due to missing a feeding. It was most likely due to leftover starter hanging on and around the sides of the jar. If you have one, use a mini rubber spatular to scrape down the sides of the jar after each feeding to prevent mold from forming in the future.
Caroline says
Thank you, Emilie! I started over, and I’ve been scraping the sides and changing to a new jar every few days. I’m currently on day 9! The smell is still a little off so I’m continuing with feeds
NJ says
Hi! Thank you for this recipe. I was so excited and followed it exactly using a kitchen scale. On day 6, when I about to feed it, I realized that there was mold growing in the jar!! This happened within 7-8 hours… why do you think this happened??? Just trying to avoid the same mistake when I re-make it
Emilie Raffa says
Hi there! It’s always tough to pinpoint the exact cause of mold. But in my experience, the most common reason is leftover sourdough build up on and around the sides of the jar. Use a mini rubber spatula to scrape down the sides after every feeding to keep it clean.
Nj says
Wow this is soooo helpful thank you!
saadeya says
hi. your recipe is wonderful. I just wanted to ask one thing though.. i have a Dutch oven with legs. can i use it inside the oven to bake the bread? i hope my question doesn’t sound silly.
i m due making bread tomorrow. will appreciate your reply.
Emilie Raffa says
Hi! Dutch oven with legs… hmm. I’ve never seen that before? Like a cast iron pot? As long as the DO, legs, lid and handles can heat up to 450 F, then you should be good. But just check with the manufacture online just in case.
Heather Whelan says
I am going to try out Emilie’s starter recipe. It is explained really well. I eat a lot of sourdough made foods, and paying for such products at the supermarket is ridiculous, when I can make them at home for so much less will be fantastic.
Tiffany says
Hi there ! I’m curious about the type of jar you are using . It looks like it’s completely sealed. doesn’t sourdough starter need air to come into contact with it ? Thank you !
Emilie Raffa says
Hi there! It’s a latch-top jar. You have the option of completely sealing it shut (airtight), you can leave it open, or you can rest the lid on top without making it airtight. Sourdough starters need air, but not constant exposure. I expose my starter to air every time I mix it, which I do vigorously. This type of jar allows me to have full range on how I want to seal (or not) the starter.
Cara says
Follow up to this – do you seal it shut or just rest the lid on top during the initial 7+ day creation phase? Thank you!
Emilie Raffa says
Personally, I seal it. The jar I use is big enough to accommodate its growth. Resting the lid on top is perfect fine too.
Cynthia says
Hi, I’m also on the same boat as Jen. I started Monday and it was going great, but after the second feeding it hasn’t bubbled up nor has the desired elasticity. Today (Sunday) I placed the starter in oven rack with the light on- fingers crossed this helps it rise. We will see in two hours.
Been feeding it at the same time everyday.
This is by far the easiest sourdough recipe I’ve found online. Thank you.
Emilie Raffa says
You’re doing everything right. This type of thing takes time which I know is a testament to all of our patience levels! But it’s just the way it is. Growth typically slows down on day 3 onwards, so what you are experiencing is normal. Just stick to your feedings at the same time each day, and if you notice it’s liquidy, cut back on the water and/or switch to bread flour for your next feeding. Keep going!
Jen says
Hi Emilie – I’m on day 6 and my starter hasn’t grown since day 3. I started to do 2 feedings on day 5 and will keep doing that, but is there something else I should do? Thanks!
Emilie Raffa says
Hi Jen! Growth typically slows down on day 3 onwards when you switch to feeding with all white flour. So you’re not doing anything wrong! 2x feedings daily are only helpful if your starter is super exhausted, meaning it’s very liquidy and there’s a lot of hooch on top. However, I typically don’t do 2x feedings daily when first creating a sourdough starter. The culture needs time to build up and cultivate the yeasts. Keep going!
Jen says
Thank you so much! I’ll reduce to one feeding.
Kylie says
Hello!
After we have completed the 7 days, and you say to continue feeding the starter, how much and how often should you feed it?
Thanks
Emilie Raffa says
The easiest and most common way to do it is by ratio, not a set amount. The 1:1:1 ratio is the most common. This is equal parts starter, flour and water by weight, or 100% hydration. However, you can do 1:2:2 if you prefer a thicker starter. Note: always observe the texture of your starter adding more/less flour or water as needed regardless of the ratio you choose.
Kelsey says
Hi there—I did the oven trick for temperature control with the light on, but kept it in there overnight (accidentally). Will that be too warm, for too long? Wondering if I should start over. It was probably in the oven light for about 12 hours.
Emilie Raffa says
Yes, too warm for an overnight stay in the oven. But no, you don’t need to starter over. This is an easy fix. Look at the texture: if your starter seems really watery or thin, add a touch more flour during your next feeding. The exact amount of flour doesn’t matter; you’re looking to achieve a thick, batter-like texture (by eye) to balance it out. Then, continue the feeding process daily.
Cheryle says
Hi thank you for the recipe for sourdough starter.
Im a newly learning how to make sourcdoughbstarter. I read so many that makes me confused.
After reading yours it makes me more confident to start.
But I have frw question to ask:
1. Is this sourdough starter in the bottle we made for 7 days means we will use it forever for my baking , just feed flour and water each time i get some for my baking? Or there is expiration ?
2. If yes, once i get few g of it for my baking, how much flour and water do I need to feed?
3 if i bake seldom maybe once aweek, do I need keep in fridge? With parchment cover??
4. If keep in fridge, how many times I need to feed? How much?
Thank you for your helps.
Emilie Raffa says
You’re very welcome! See below for the answers to your questions:
1.) Yes, you’ll use it forever. No expiration date. Feeding and maintaining your sourdough starter is an ongoing process, much like feeding and caring for a plant. The more effort you put into the process to keep it strong, alive and vibrant, the better your baking results will be.
2.) Because we all keep different amounts of sourdough starter (for example, you might have only 1/2 cup because you don’t bake that often, whereas your neighbor might have 10+ cups because they run a small baking business inside of their house etc.) bakers feed by ratio, not set amounts. The most common feeding ratio is 1:1:1 (starter: flour: water). So, if you had 25 g of starter, feed it 25 g flour + 25 g water if following the 1:1:1 ratio. You can also try 1:2:2 if you prefer a slightly thicker starter. This has to be done by weight.
3.) Keep it in the fridge, sealed in the jar. Feed it 1x/ week.
4.) See #2 & #3
Ashley says
Hi! I’m on Day 4 prior to feeding. When I opened my jar lid I got a smell that is like Parm cheese. Is this normal? No mold visible, rising appropriately, going well so far. Thanks! I also tagged you on Insta!
Emilie Raffa says
Hi Ashley! Parm smell is OK for now. As you continue to feed it, the PH levels will refresh and balance out more. The smell will become more fresh and less cheesy 🤣 What is your Insta so I can check it out?!
Ashley says
Okay! I’ve been doing story updates for each day so far. Hoping for some really good bubbles and action soon. @mommabear.rn
Marua says
Hi! Today is day 7 for my starter and up until a couple of days ago it grew nicely and according to the recipe. However, since about day 4 or 5, it has not continued to grow any longer. I keep discarding half and feeding it with 60g of flour and water each, but it just stays at the same level in the jar. It does have bubbles though. Anything I’m doing wrong? Or is this common behavior and I should just keep feeding until it eventually starts to grow again? Thank you!
Emilie Raffa says
Yes, this can happen when first creating a sourdough starter and after it has been established. There are a multitude of factors that can cause this. At this point in the game, for you specifically I would do the following: discard less, feed it more flour (you’re looking for a thick texture) and make sure to feed it at the same time each day to create a consistent rise and fall. Take notes and see how your starter responds.
Shalice Gandolfo says
I have seen other sourdough starter recipes and they say days 4-7 you feed the starter 2 times day 12hrs apart. This recipe only states to feed it once a day. Could I feed it twice a day or is it not necessary? I’m currently on day 3 and it is going well!!
Emilie Raffa says
Great question. Yes, some bakers feed twice daily in the beginning. I do not. The starter needs time in-between feedings to cultivate and develop yeast. I only feed twice daily when the acidity levels (in my already established starter) need to be refreshed. Edit to add: there’s always wiggle room with sourdough if you’d like to experiment. Try feeding your starter every 12-24 hours should you feel like it would benefit from this.
Mary Webb says
Does the starter have to float before you get a good bread? I’ve got mine ready to cook and it hasn’t floated. I’m going to punt. Thanks
Emilie Raffa says
Generally speaking, the float test is a good indicator of your sourdough starter’s strength. If it floats, it’s ready to use. However, in my experience it’s possible to bake with a starter that has not passed the float test. This comes with experience and knowing what to look for. In your case, continue to feed your starter until it has at least doubled in bulk volume. Then you’ll know it’s ready to use.
Dr Wendy Lowes says
Hi Emilie
Thank you! Lots of interesting stuff to work with! As a molecular geneticist I’m interested in your comment above about enzymes in organic vs non-organic flour [“While I do enjoy organic flour for obvious reasons, the enzymes are different which can hinder the rising process the first time around when creating a starter.] Can you point me in the direction of where I could find out more about this please?
Georgiann Williams says
Do you have to use whole wheat flour in the starter?
Emilie Raffa says
No. It’s not necessary if you don’t have it. However, I do use it to jumpstart fermentation. Try bread flour if that’s what you have on hand.
Stephanie Deretchouk says
Hi Emilie :)
A baked round loaf should typically be how large? If I was following your “Everyday Sourdough” in your book on of 26.
Grazie!🤎
Rory Goodden says
Will it attract fruit flies 🪰, if yes, how to prevent. Thanks great lesson.
Emilie Raffa says
At some point, yes! If storing at room temperature, keep the jar covered away from any fruit bowls. Fruit flies love to live in apple stems and inside the tops of bananas. One of my readers recommended keeping a small bowl of apple cider vinegar nearby to deter the flies. Alternatively, store your starter in the fridge.
Sue L says
This is my first ever sourdough starter. I’m trying not to overthink but that’s just who I am. How do I scoop out half? Eye ball it? Thankyou
Emilie Raffa says
Eyeballing it is fine because it doesn’t have to be exact. And it’s faster. If you want to be exact however, you’ll need to weigh the amount you discard. To do so: weigh your empty starter jar first and write it down (you only need to do this once). Let’s say it’s 600 g. Then, you need to know how much starter is in the jar, minus the jar weight. So, weigh the whole thing. Let’s say it’s 800 g (jar + starter). Subtract 600 g (empty jar weight) to get 200g, (starter amount). To discard half, weigh out 100 g. I know this sounds like a confusing math problem from grade school, but read it a few times and it will make sense!
Mel Duerden says
Hi Emilia,
I was just wishing I’d weighed my jar first! Unfortunately, I have been pouring it all out into a bowl and then weighing the amount I need and putting it back in the jar. I’m on day 6 and it seems to be doing OK but is this inadvisable? Too much man-handling of the starter?
Thanks!
Mel
Lori says
Please help! The recipe was super easy to follow. I am currently on day 7 and just noticed there is fuzzy mold growing on the starter that was clinging to the upper sides of the jar after stirring each day. I assume this is going in the garbage but how do I prevent this in the future? It’s hard not to spread the starter around with removing half and adding in new flour each day. I’m careful but the jar gets a little messy.
Emilie Raffa says
Hi there! Sorry to hear this. Mold is frustrating and hard to prevent sometimes. In your case, use a mini spatula to scrape down the sides of the jar each time after a feeding. This way, the sides will be perfectly clean and less likely to attract mold.
Fatima says
Hi Emilie, this is my first time, however I have an allergy to wheat flour. So I am using only rye flour. Is this ok.Will let you know how it goes.
Emilie Raffa says
Yes! Rye flour can be used. Keep in mind, it will have a completely different texture compared to wheat flour, so disregard some of the visual clues and explanations offered in this post. If it’s too runny, add less water each time you feed your starter.
Melanie says
Do you have to use whole wheat flour or can you use all white flour
Emilie Raffa says
All white flour can be used. Bread flour is preferred. Whole wheat is only used in this recipe to jumpstart fermentation, which gives your starter a boost.
Patrizia says
Hi Emilie,
My whole family is from Italy. I’m first generation American. My parents owned an Italian restaurant for 40 years. I totally get the love of Italian cooking and cuisine!
My question, what do you do with the discard? My “starter jar” sits on the counter. I usually put all the discards in the same “discard jar” and keep it in my fridge and use it to bake as well. Is that what you’re supposed to do? Or literally just put the discard in the trash?
Ken says
I am reading this too. I haven’t made bread myself/sourdough for that matter, but I have read how it works. You could honestly do a secondary container to do an additional starter too which would be along the same time frame as the first starter. Then you could likely hand it off to others who want to do sourdough as well!
Emilie Raffa says
Absolutely! Great tips!
Emilie Raffa says
I love this! Wow… 40 years? That is absolutely incredible. The restaurant industry is such hard work. But passionate hard work, you know? I would love to hear all about the food!
For sourdough discard: you can save it to make a variety of sourdough discard recipes (just search my site- the pancakes are delicious) or save it like you’ve mentioned and keep it in the fridge. If you can’t be bothered with any of this, throw it out. If you don’t want to throw it out, use a “Mother” starter. To do so: keep your main Mother starter in the fridge at all times. Take out only what you need to build up a desired amount of starter in a separate bowl. For example, if you need 150 g of active sourdough starter for a recipe, remove 50 g of starter from your Mother jar to a separate bowl. Feed it with 50 g flour + 50 g water to = appx. 150 g. There will be no discard left. Note: Mother starters need to be fed at least 1x/week in the fridge to keep it healthy.
Jina Dick says
I started my starter today using bread flour! I can’t wait to bake!
Emilie Raffa says
Good luck! Let us know how it goes!
Vange Langford says
Second attempt was a success! You’re right to not overthink it. It took 2 weeks give or take, I changed from all purpose to bread flour in my second attempt, made a mistake in that I started feeding on day 2 then realized so then skipped feeding in day 3. Now we have a starter whose named Breadly Cooper & he has been used to make a focaccia which tasted amazing – so chewy & edges so crunchy!
Derek says
I’ve completed my 1st week my starter is nice n bubbly, I’m keeping out for use, when I continue to feed should I keep removing half of the starter like the 1st week or just add 60g flour and water ?
Mary Ann Lee says
I read Derek’s question, about repeating the first week of adding and/or removing ingredients for the second week on. What is the answer?
Repeat first week each week or just keep adding and removing the needed amount when making bread etc.?
Thank you, Grama
Nazanin says
Hello Emilie,
Thank you a lot for your detailed recipe.
However this is the fourth time that i start over my starter with two different kind of flour : NO success!! :'(
Each time my starter rises in the first 24 hours(twice or triple in size) !
I tried feeding them after 24h (two of them which have risen 2x or 3x in size) or 48h like you mentioned.
In the next day the one which has tripled in size, only rose 1,5x.
This one from day 3 and all other ones after day 2 they stopped growing. only little tiny bubbles on the surface and some very thin hooch at the sides. Nothing more.
One big problem :
In part 7 of your other post you say : “The hooch indicates that your starter needs to be fed.
…. I pour it off with some of the discolored starter underneath and feed it right away. That’s all you have to do.”
So should we stop feeding every 24 hours and start over the feeding process ?
And then when should we feed the starter again ? After 24 hours ?
I have to add that I tried 4 times with different flours, result is the same (room temperatures : 75-85 and I use room temperature filtered water).
Freedman Sophie says
I have the exact same problem after day 3. Should we feed more that once daily? Less? Am at day 7 and no where near close to double. Should I continue to feed daily with the same amounts of water and flour I’ve been feeding? It’s very hot in my house so temperature is not the issue
Sicalia says
From what I have seen in other recipes is they feed every 12 hours until day 7. However, they also match 1:1:1 starter, flour water. This is what I have done, and it seemed successful. I’m just 2 weeks old today, and made my first loaf!
TwistedDough says
It sounds like everything is going just fine you just need to keep doing it until it can get a good amount of yeast and “good bacteria” built up.. If your house is warm and your getting hooch that’s normal just try feeding twice a day. Another big help is to keep the sides of your jar free of any starter which can be tedious but it reduces your chances of any mold growing so quickly. I found this to be much easier if you just get 2 identical jars and once you’ve done your feeding instead of trying to scrape the sides clean you can just carefully pour into the fresh clean jar. Other than that as long as your utensils / jars are clean and scales accurate your doing great just don’t think about it and keep doing it, it’ll come together.
Notes:
-Smell can vary anytime but especially at first -BUT- you never want to see color changes like pinks or orange, discard and start over.
-Use silicone utensils not stainless.
-Straight sided wide mouth mason jars make things much easier!
-When “saving” your discard in another jar(s) you will inevitably have to feel that also and then you’ll start saving that “discard” and before you know it your taking care of a dozen starters and going thru enough flour to choke a horse.. That said it’s the one less than enjoyable little detail but if your not going to use it or aren’t going to be making a bunch of stuff then saving your discard only makes a bad thing worse lol.