This post will teach you how to make a beginner sourdough starter at home, step-by-step. All you need is flour, water and a little bit of patience. Before you know it, you’ll have your very own bubbly, active starter ready to make THE BEST sourdough bread, sourdough focaccia, homemade sourdough pizza crust and much more!
Looking to bake incredible sourdough bread? First: you’ll need a sourdough starter. Without it, your bread won’t rise. It’s the absolute heart and soul of sourdough baking. Creating one from scratch is not hard to do. However, the process can seem intimidating (especially for beginners). Let’s change that. Adapted from my bestselling book Artisan Sourdough Made Simple, I will demystify and simplify the process with step-by-step instructions.
Once your starter is established, it can be used for a wide variety of sourdough bread recipes including this scrumptious sourdough bread with olive oil (most popular recipe on my blog!), my sourdough focaccia, sourdough pizza crust, sourdough sandwich bread and soft sourdough cinnamon rolls to name a few!
What is a Sourdough Starter?
Sourdough is more than just a recipe; it’s an understanding. So before we dive in, let’s define. Simply put: a sourdough starter is a live fermented culture of fresh flour and water. Once combined, the culture will begin to ferment and cultivate the natural yeasts found in our environment. A small portion is added to your bread dough to make it rise. Commercial yeast IS NOT required.
Sounds a bit weird, right? Of course it does. And it should. Know this: natural “wild” yeast is all around us. It can be found in a bag of flour, in the air, on your hands etc. Just because you can’t see it, doesn’t mean it’s not there and doing its thing. It’s like magic.
How Long Will It Take?
To create a sourdough starter from scratch, the overall process will take 7 days (or more) from start to finish. It’s not instant. First, you’ll create the starter with whole wheat flour to jumpstart fermentation. Then, you’ll continue to feed it with regular all purpose flour to cultivate the wild yeasts and friendly bacteria.
When Will it Be Ready To Use?
Your starter is ready to use when it has doubled in size, with plenty of bubbles on the surface and throughout the culture.
NOTE: It’s not uncommon for it to take up to two weeks or more for the starter to become active. It all depends. I know this timeframe sounds a bit vague, but growing yeast in a jar (that’s basically what you’re doing) can be unpredictable at times. Please be patient if the process takes time for you- it’s normal.
Is it Difficult to Do?
Absolutely not! In short: you’re basically adding flour and water to a jar, feeding it with more flour and water over time, and then waiting for it to become bubbly and double in size. That’s it. Most of your time involvement is hands-off. Can I ask you a favor though?
Don’t overthink it.
There’s a lot of sourdough information out there, and you will fall down a major rabbit hole if you start poking around. Just stick to this tutorial for now and follow the steps as written.
Beginner Sourdough Starter Recipe
You will Need:
Supplies
- 3/4 L jar (I use this one)
Ingredients
To create the starter:
- 60 g (1/2 cup) whole wheat flour
- 60 g (1/4 cup) water
To feed the starter each day (Day 3-7):
- 60 g (1/2 cup) unbleached all purpose flour or bread flour
- 60 g (1/4 cup) water
NOTE: Use regular, unbleached all purpose flour or bread flour for best results- skip organic. The enzymes are different which can hinder the rising process the first time around. I use either KAF, Trader Joe’s or Whole Foods. Filtered water or tap water is fine. Use the latter if you know it’s mostly chemical/chlorine free.
Day 1: Make the Starter
- Before you begin, establish a feeding schedule. In other words, feed your starter at the same time each day. This will establish consistency, which sourdough starters love. Consider feeding your starter in the morning when you wake up.
- Combine 60 g (1⁄2 cup) of whole wheat flour and 60 g (1⁄4 cup) of warm water in a large jar.
- Mix with a fork until smooth; the consistency will be thick and pasty. If measuring by volume, add more water to thin out the texture if needed. Cover with plastic wrap or a lid, and let it rest in a warm spot, about 75-80 F for 24 hours.
TIP: Looking for a warm spot? Place your starter on a cookie sheet inside the oven (turned off) with the light on for a few hours (but not overnight- it might become too warm). You can also use a proofing box set to your desired temperature, or a microwave with the door ajar and the light on.
Day 2: Got Bubbles?
- Today, you’re going to check if any small bubbles have appeared on the surface.
- Bubbles indicate fermentation, which is what you want! However, it’s okay if you don’t see anything right away; the bubbles might have appeared and dissolved overnight while you were sleeping. This happens quite often.
- You do not have to do anything else right now. It does not need any flour or water. Just rest the starter in your warm spot for another 24 hours.
Day 2 (Con’t): What’s that brown liquid?
- During the creation process, and even after your starter has been established, a dark liquid might appear on the starter (the image above shows the liquid in the middle of the starter- it’s usually found on the surface).
- This liquid is called “hooch” and is an indication that your starter needs to be fed. It also has a very stinky smell, similar to rubbing alcohol or gym socks. This is normal. Don’t freak out. Any time you see this liquid, it’s best to pour it off, along with any discolored starter present. However, on Day 2 just leave the hooch alone; you can get rid of it tomorrow when you start the feedings.
Day 3: Feed Your Starter
- Whether bubbles are visible or not, it’s time to start the ongoing feeding process.
- Remove and discard approximately half of your starter from the jar (you should have about 60 g left). Use a spoon. The texture will be very stretchy. Add 60 g (1⁄2 cup) of all-purpose our and 60 g (1/4 cup) of warm water. Mix with a fork until smooth.
- The texture should resemble thick pancake batter or plain yogurt at this point so add more water as needed. Cover and let rest in your warm spot for another 24 hours.
DAYS 4, 5, & 6: Keep on Feeding!
- Repeat the same feeding process as outlined on Day 3:
- Remove and discard half of the starter, and feed it with 60 g (1⁄2 cup) of all-purpose flour and 60 g (1/4 cup) of warm water. As the yeast begins to develop, your starter will rise, and bubbles will form on the surface and throughout the culture.
- When the starter falls, it’s time to feed it again.
TIP: Place a rubber band or piece of masking tape around the jar to measure the starter’s growth as it rises.
Day 7: A Sourdough Starter Is Born!
- By now, your sourdough starter should have doubled in size.
- You should see plenty of bubbles, both large and small. The texture will now be spongy, fluffy, and similar to roasted marshmallows (think: s’mores). It should also smell pleasant and not like stinky gym socks. If these conditions are met, your starter is now active.
- The very last step is to transfer your sourdough starter to a nice, clean jar. In keeping with tradition, you can also name it (and please do!). My starter is called Dillon after my oldest boy and it’s bright and bubbly, just like he is ;)
- Now you’re ready to bake! Start with my beginner sourdough bread recipe- you’re going to love it!
What’s Next? Let’s Make Bread!
- Sourdough Bread Recipe (reader favorite!)
- Beginner’s Guide to Sourdough Focaccia
- Best Sourdough Pizza Crust (No steel or stone!)
- Feeding Sourdough Starter: My Best Tips & Tricks
- Troubleshooting Your Sourdough Starter
A Few Tips for Ongoing Care…
So you’ve created a sourdough starter! Now what?
Just like any living creature, it must be kept alive with regular feedings to maintain its strength. If your starter is not strong, your bread will not rise. Caring for your starter is much easier than you’d think, and certainly won’t take hours of your time.
Note: You will need to feed your starter every time prior to making bread dough and to maintain it (keep it alive).
How to Feed a Sourdough Starter
Feeding Routine:
- Begin by removing and discarding about half of your starter.
- Replenish what’s left in the jar with fresh all purpose flour and water.
- Cover loosely, and let it rise at room temperature until bubbly and double in size. Once it falls, the bubbles will become frothy and eventually disappear. Then you’ll know it’s time to feed your starter again.
- Feed your starter everyday if it’s stored at room temperature. If you keep it in the fridge, feed it once a week.
PS: If you miss a feeding, don’t worry- your starter is not going to die. It might look ugly (and smell horrendous) but it usually just needs a few feedings to perk back up.
When is Your Sourdough Starter Ready To Use?
Your starter is ready when it shows all of the following signs:
- bulk growth to about double in size
- small and large bubbles on the surface and throughout the culture
- spongy or fluffy texture
- pleasant aroma (not reminiscent of nail polish remover/gym socks/rubbing alcohol)
If you’re having trouble spotting the signs, don’t forget to place a rubber band around the base of the jar to measure the starter’s growth.
You can also try the float test mentioned above: Drop a small dollop of starter into a glass of water. If it floats to the top, it’s ready to use.
How to Store Your Sourdough Starter
Once your starter is established, you have two storage options to consider.
At Room Temperature: If you bake often—let’s say a few times a week—store your starter at room temperature. This will speed up fermentation, making the starter bubbly, active, and ready to use faster. Room temperature starters should be fed one to two times a day, depending on how quickly they rise and fall.
In the Fridge: If you don’t bake that often, store your starter in the fridge covered with a lid. You’ll only need to feed it about once a week or so to maintain its strength when not in use (you can just feed it cold and then pop it back in the fridge right afterwards; no need to warm it up first). When you are ready to make dough, feed your starter at room temperature as needed, to wake it back up.
**TIP** For more info on sourdough starters please read Feeding Sourdough Starter: My Best Tips & Tricks.
Sourdough Starter Faqs
Yes. All purpose flour is easy to find, inexpensive and reliable for starter growth.
Yes. Because whole grain flour absorbs more water than all purpose flour, adjust the texture with additional water if it’s too thick.
Yes. Adjust the texture with additional water if it’s too thick.
Yes. But it’s not recommended. The chemicals can throw off the rising process. However, some readers have reported success with bleached flour. Your choice!
It might. To clarify: organic flour is not bad to use. The enzymes are just a bit different. This means the overall process might take longer than indicated. I recommend using all purpose flour instead because it’s more predictable (and less expensive!).
Whole wheat flour is used to jumpstart the fermentation process. If you do not have whole wheat flour, just use all purpose flour instead. The starter will be fine. I switch to all purpose flour for the feedings because it’s reliable, inexpensive and practical for everyday baking (remember, a portion of your starter is removed, discarded, or used for something else).
To refresh the acidity levels and to control the overall growth in size.
To learn more please read, Sourdough Discard 101: Recipes & Faqs Answered.
In the beginning, I typically don’t recommend using the discard (it’s usually really smelly and discolored). I recommend using the discard after the starter has been established. However, everyone will have a different experience with this. If it looks good- use it!
For more info please read, Sourdough Discard 101: Recipes & Faqs Answered.
If your starter is used to one type of flour, and then you swap it out for something else, just give it time to adjust. It might react immediately (in a good way!) or it might be sluggish at first and then eventually perk up.
For more info please read, Feeding Sourdough Starters: My Best Tips & Tricks.
Beginner Sourdough Starter Recipe
- Yield: appx. 240 g (1 cup)
- Category: Sourdough Starter
- Method: 1-Bowl
- Cuisine: American
- Diet: Vegan
Description
Looking for an easy, sourdough starter recipe for beginners? Adapted from my bestselling book Artisan Sourdough Made Simple, follow my no-nonsense guide for practical tips, tricks, and ongoing care- anyone can do it.
Ingredients
Note: Once your starter is established, use it to make my sourdough bread.
- 1x (5lb) bag all purpose flour or bread flour (I use either KAF, Trader Joe’s, or Whole Foods)
- 1/2 cup (60g) whole wheat flour (I use KAF whole wheat)
- Water (preferably warm around 85F )
Tips:
- The overall process typically takes 7 days, if the temperature is warm enough, ideally 75+ F. However, it can take up to 2 weeks or more for a strong starter to become established. Please be patient. Find a warm spot for your starter to rise (see tip in recipe below), and use warm water in your feedings if necessary to give the fermentation a boost.
- Only a small amount of whole wheat flour is used to jumpstart the fermentation process. If you don’t want to commit to a large bag, smaller bags are available in most grocery stores. Alternatively, you can use all purpose flour only.
- You will also need one large 3/4 L jar, or something of similar size (I use this one.).
Instructions
Before you begin: Establish a feeding schedule. In other words, feed your starter at the same time each day. This will establish consistency, which sourdough starters love. Consider feeding your starter in the morning when you wake up.
Day 1: Combine 60 g (1⁄2 cup) of whole wheat flour and 60 g (1⁄4 cup) of warm water in a large jar. Mix with a fork until smooth; the consistency will be thick and pasty. If measuring by volume, add more water to slightly thin out the texture if necessary. Cover with plastic wrap, reusable wax wrap, or a lid and let it rest in a warm spot, about 75-80 F, for 24 hours. Temperature is important.
TIP: Looking for a warm spot? Place your starter on a cookie sheet inside the oven (turned off) with the light on for an hour or two (it can get hot in there, so keep you eye on it!). Center rack is best. You can also use a proofing box set to your desired temperature, or a microwave with the door ajar and light on.
Day 2: Check to see if any bubbles have appeared on the surface. If you don’t see anything, it’s okay. The bubbles might have appeared and dissolved overnight while you were sleeping. You don’t have to do anything else now. Rest the starter for another 24 hours.
TIP: During the creation process, and even after your starter has been established, a dark liquid might appear on the surface and throughout the culture. It has a very stinky smell, similar to rubbing alcohol or gym socks. This liquid is called “hooch” and is an indication that your starter needs to be fed. It’s normal. Any time you see this liquid, it’s best to remove it along with any discolored starter present. However, on Day 2 just leave the hooch alone. You can remove it tomorrow when you start the feedings.
Day 3: Remove and discard approximately half of your starter from the jar (you should have 60 g left). The texture will be very stretchy. Add 60 g (1⁄2 cup) of all-purpose flour and 60 g (1/4 cup) of warm water to the jar. Mix with a fork until smooth. The texture should resemble thick pancake batter or plain yogurt at this point. Cover and let rest in your warm spot for another 24 hours.
As the yeast begins to develop, your starter will rise, and bubbles will form on the surface and throughout the culture. When the starter falls, it’s time to feed it again. TIP: Place a rubber band or piece of masking tape around the jar to measure the starter’s growth as it rises.
At a glance, your overall daily schedule with measurements should look like this:
- Day 1: 60 g flour + 60 g water = 120 g starter
- Day 2: Do nothing
- Day 3: Remove & discard half of the starter/ 60 g starter + 60 g flour + 60 g water = 180 g starter
- Day 4: Remove & discard half of the starter/ 90 g starter + 60 g flour + 60 g water = 210 g starter
- Day 5: Remove & discard half of the starter/ 105 g starter + 60 g flour + 60 g water = 225 g starter
- Day 6: Remove & discard half of the starter/ 112.2 g starter + 60 g flour + 60 g water = 232.5 g starter
- Day 7: Remove & discard half of the starter/ 116.25 g starter + 60 g flour + 60 g water = 236.27 g starter
Wondering if your starter is ready to use?
When your starter is fully active, do the float test. Feed your starter, wait for it to double in size, and then drop a teaspoon of bubbly starter into a jar of water; if it floats to the top it’s ready to use.
Storage Options
If you bake often, store your starter at room temperature (feed it 1x-2x a day to keep it active). If you plan to bake only once in a while, store it in the fridge to preserve its strength (feed it 1x a week). When storing your starter in the fridge, there’s no need to bring it to room temperature first before feeding it. Just give it some flour and water and pop it back in the fridge.
Comments
Larry says
I have my starter in the refrigerator. How long should I take it out before using it?
Emilie Raffa says
Hi Larry! Before using your starter, you’ll want to remove it from the fridge and feed it at room temperature (for a few days) to perk it back up.
ELAINE says
I set my starter and it was bubbling along nicely -about the 6th day I missed a feeding and remembered at 3AM, got up and fed it then, it just died on me. Is it that touchy or should I have ignored its sulk and continued. I threw it out and began again! It had no odour whatsoever.
Also, I am using weight and it just seems too dry and forms a crust on top.
Larissa says
I don’t know who needs to read this but I feel like you need to really trust your gut with this. I followed the instructions to the tee and used an airtight glass container for my starter. Everything smelled ‘right’ and was doing what I expected but even by day 6 I was frustrated that I had gotten minimal to no rise at all. So I decided to try something different and left the lid slightly loose. Day 7, I had tremendous rise!!! And there was a distinct smell between days 2-6 (strong sweet/sour smell) and day 7 (actual sourdough smell, not as strong but similar). It smells gorgeous and fresh, I kept feeding it and made my first sourdough loaf, I did all the easy methods (skipped the kneading just to see how that would go) and it was a bit dense but the flavour was great, next week I’ll carry out all the optional steps to improve the texture hopefully.
I encourage anyone who’s doing this to trust the process. I’m not sure if it just took its time or it worked better with the lid loose but everything is working so well now. I can’t wait to make my next sourdough!
Stacy says
Thank you for making something that seemed so intimidating not seem so! Can I use fresh ground flour? And if so, can it be used for feeding as well? Thanks!
Andie Solar says
Thank you for this! I read gifted a sourdough starter and was so confused. Then I read something online and was even more confused! 😅This is such a simply put, yet full of information guide! Thank you so much for putting it together.
Jenn says
Can you use flour from Italy? And if so, what kind? Im concerned about the round up they spray on our American crops and want to make my own with flour from outside the u.s.
Bee says
Hello, I plan to start my starter tomorrow but I have a question. You mention if stored in the fridge the starter does not require to be brought to room temp to feed. Just so I understand the feeding process if stored in the fridge I would:
Remove starter from fridge
Add flour and water
And do I return to the fridge immediately or i do I have to wait for bubbles to form again?
Bee
ANN HOWARD says
I am in the middle of feeding now. Do you have any recipes for bread you can share for when my starter is ready?
Thanks!
Emilie Raffa says
Hi Ann! I have tons of sourdough recipes here on the blog, and and in my book. All linked here. Enjoy!
Tariyorkie says
So I’ve tried to make this sour dough started twice now and both times it ended up smelling like a dirty diaper. I don’t think this is normal. I preheated my oven for just a few minutes then turned it off. I stuck my hand in the oven to make sure it wasn’t too hot and felt about 80-85 degrees. I let it sit in there overnight. It’s in a large mason jar with the light tightly screwed on. I needed to bake something the next day so I let the jar sit on the counter and then I fed and watered it which is when I smelled the most awful smell. It’s very bubbly and has a nice consistency, but I can’t imagine that smell turning in to lovely sourdough bread. I’m thinking it was too hot in my oven, but I don’t know what I did wrong.
Tay says
Get a thermometer. You technically can’t “feel” 80-85 degrees. You most likely cooked it. My oven reads 100 degrees before I even turn it on. It got too hot with just the oven light on.
Renea says
If my starter keeps getting hooch is that a sign something is wrong? What should I do with to prevent it?
Emilie Raffa says
Not at all! All starters will have hooch present at some point. It’s part of the process- not to worry. Hooch is an indicator that your starter is hungry and needs to be fed. To prevent it, feed your starter more frequently.
Julie says
I just received a sourdough starter from a friend. Her instructions look like she used active dry yeast to get the starter going. Will this hinder the fermentation process?
Emilie Raffa says
Hi Julie! Active yeast will speed up the fermentation process of your new starter; however it will not be pure sourdough (it’s technically a hybrid with the addition of yeast). This is not the end of the world at all- just a heads up! You can always feed your new starter with unbleached bread flour for a few days to activate it instead.
Natalie says
Hi,
I am currently on day 1 and just want to know once the starter is ready I will be storing it in the fridge, so will feed it weekly as per your instruction. Do I follow the same principle of removing half and adding 60g and water and flour? And how soon can you use it again after the weekly feed?
Emilie Raffa says
Hi Natalie! Sure. You can continue to follow the 1:1 feeding ratio (adjusting the quantity depending on how much starter you have). As far as using your starter after it comes out of the fridge, timing depends on temperature and overall starter strength. You might need to feed it several times, at room temperature, for a few days until it perks back up. Warm water in your feedings helps to speed things along.
Grace says
I’m on Day 5 with my starter. He’s doubled in size from the last two feedings, and he floats when doing the test. He’s got the startings of a yeasty smell, but there is still an underlying sour smell. Would it be fine to bake with? I found a cinnamon roll recipe I’ve been antsy to try, and I have hardly any patience!
Kathleen Phinney says
Great and beautifully simple! Well explained!! Thankyou sooo much!! I am excited!!!
Lisa says
Lots of confusion re lid tightness everywhere on the net. I’m on Day 5 and it seems to be going well. I plan on putting it in the fridge and have Weck Jars and Ball jars. I literally have no clue if the lid should be sealed or not. I can’t imagine it’s going to rise much in there and I’ve had issue with a dry skin forming on top in the past. What do I do here?
Emilie Raffa says
I seal my jar, whether it’s left at room temperature or refrigerated. This will prevent air getting in (which is why you had a skin forming on the top in the past). If your jar is large enough, you do not need to worry about breakage. And when chilled, you starter won’t rise much at all.
Lisa says
Thank you! Will put the clips on my Weck jar then
Marie Cranville says
I’m 2 hrs in to day 1. When I hit day 3 and feed the mixture, the instructions say to dispose half the moisture. Can I take half out and start a second jar?
T says
Makes sense to me. If you want to make a lot of bread.
Carrie says
Hi Emily. I am a novice baker and attempting to make sourdough bread for the first time. Love your step by step directions. I do have a question though about making the starter. You state to add 60 g of flour and 60 g of water each day starting on the 3rd day but it doesn’t state to stir it in. I’m pretty literal so if it says put it in that’s all I’m going to do …. Lol. Do I stir it all together????
Thank you, Carrie
Emilie Raffa says
Hi Carrie! Yes: you’ll stir the flour & water mixture every time (when feeding your starter). Do this with a fork, mix super well so the lumps dissolve, and then rest in a warm spot.
Carrie says
Thank you for the reply. I did go back snd reread your whole directions snd saw where it said to stir with a fork…. Lol!
I’m on day 4 and so far so good for my starter!! I’m excited to get to the baking the bread.
Jane Dean says
I have been following the steps for the Sourdough Starter religiously. I get loads of bubbles but not the rise. Could it be the flour? I am using 00 Flour. On the first day when I mixed the wholemeal flour with water and left it for 2 days it doubled in size but from then on not such a good rise. Should I abort the whole thing and restart using just wholemeal flour? Appreciate your advice
Julie says
I found this post to be quite helpful. I bought your book a year ago and began baking bread, mainly. I received my starter from a friend who obtained hers from a friend who had her starter for 9 years, handed down to her from another. I was very bummed that when I left the jar on the counter for a bit after feeding it to find a few gnats or fruit flies inside the jar, I had to throw it out. It has been a couple months now and after reading this I am going get at it again and make a starter of my own (maybe fumigate my house?).
I have questions, if I may: How do you keep the walls of the sour dough container clean? How important is it to keep the walls of the container clean? I do my very best to scrape all the build up after feeding it,and remove full blown activated starter when it doubles in the container, but its so sticky and I never do a very good job. I’ve attempted to wipe it out with a damp cloth, but it really doesn’t budge. I added 2 extra jars to transfer the contents into a clean one occasionally which can be a pain because the buildup continues each time I leave the starter out to rise so I can bake. I do discard half of the amount in the jar each time I feed it, as you instructed. Maybe my stirring in the flour and water when I feed it is too messy? Maybe I’m overthinking it which is what you often times tell us not to do? Still any expert suggestions or clarifications would be helpful.
Nora says
Dear Emilie,
I saw your interesting instructions (posted Aug 2021) about drying the starter so one can take it with them when they move. How long can the dried starter be stored…from your experienced? And is it best to store in the fridge or at room temperature is fine? I like the idea of still having a starter in the fridge to feed, but there are times when I cannot get to any baking and it would be lovely to have a dried starter to fall back on.
Taylor says
Hello! Do you put the lid on with the latch or did you put the lid on without securing on day 1? I have the same jar, just wondering if i should latch it on tight or not.
Emilie Raffa says
Taylor, I keep the latch un to build up pressure. Just keep an eye on it though; too much starter and not enough room in the jar will cause it to burst. Alternatively, you can close the lid and not latch it for a similar effect.
Rebecca Anderson says
Hi , thank you for sharing this great post on a starter. on day one when i halfed my starter i decided to put it into two jars so i ened up grwoing two seperate starters. I have now finished starting the starter (currently at day 7) I was wondering if it is ok to mix them together in one big jar? is that ok or will they harm each other?
Emilie Raffa says
Hi Rebecca! Great question. If both starters look vibrant and healthy, I don’t see why not! Totally fine to combine.
Kristine says
Hi! I’m on day 7 of my starter. I have bubbles and it has doubled in size, and smells pretty normal, but when I did the float test with water, the starter did not float. What should I do?
Emilie Raffa says
Hi there! Makes sure to do the float test when the starter is at peak height (double in size). Once it falls back down, it will not pass.
David Rice says
Hi Emilie, your explanation and process is easy to follow so thank you. I travel a bit, not during Covid, and was wondering how long the starter will remain viable in the fridge if lwft alone for more than one week and up to 12 weeks? Cheers,
David.
Emilie Raffa says
Hi David! Your starter should last for quite sometime in the fridge- it doesn’t go bad like milk. The exact length of time will be different for everyone depending on how strong it is, and how it’s cared for. Give it a good feed before storing it. The next time you go to use it, it will be dormant. Feed it several times over the course of a few days to perk it back up.
Amanda says
Hi, Thank you for the easy to follow tutorial! I am on day 5 and my starter is bubbling and rising and falling, but it is quite runny (except when I add the flour and water then it is like pancake batter). It was never stretchy like you describe in day 2. I am concerned that by day 7 it won’t have the marshmallow consistency. Do you have any advice? Should I add more flour, start again etc.
Thank you!
Emilie Raffa says
Hi there! That’s great news. You want your starter to bubble, rise and fall. It sounds like it’s almost ready.
As for the texture, it can easily be corrected with a bit more flour. You do not need to starter over. In fact, as you continue to get to know your starter, it will look different on different days. Flour type, humidity and temperature all come into play.
Tiffany Elliott says
The seventh day for my starter I didn’t feed it is that okay? And on the eighth day I fed it and put it in a clean jar is this also okay?
Emilie Raffa says
Yes! If you miss a day, it’s fine. Just keep feeding it until the starter becomes active.
Judy Clark says
Question: Do I need to use unbleached ww flour and unbleached all purpose flour. It wasn’t clear if it was just regular or unbleached flour. Thank you! I love all your detailed explanations!
Judy
Emilie Raffa says
Judy, using unbleached is best for both flours. With sourdough, it’s best to keep things as pure as possible (with that said however, some bakers have reported using bleached flour is fine- just a heads up). Hope this helps!
Riki says
Hi :) I miscalculated and didn’t start to feed my starter until day 4- meaning I mixed it on Tuesday and didn’t feed till Friday. It was big and bubbly and stunk! Is this ok? Should I start over?
Bean (Siobhan) says
This was so extremely helpful – thank you! 🙏💖 I had been struggling with my first sourdough starter from a popular course I took & it failed so many times. So started looking for answers online & found you!! I am soo happy 😊 At the end of day 2 of a brand new Rye starter & voila – it actually tripled in size, and is so full of amazing bubbles of all sizes that I am going to need a bigger jar ~ I am on my way at last! Thank you so much again & I will definitely tag & # you on Insta when I share the photo! ~ love Bean 🌷
Polly says
Hi emilie,
I started my starter 4 days ago and I’ve been feeding it and it’s going well.. but I’ve just realised I’ve been feeding it still with the wheat flour instead of changing to all purpose .. do I need to restart or just continue from now on with all purpose?
Thank you
Samantha Becker says
Hey Polly you are fine to keep using whole wheat flour, thats what I’ve been using the whole time as well. If you read further up I tells you its fine to use whole wheat the whole time 💜 she switches to all purpose because its cheaper/more practicale for her to use
Emilie Raffa says
Thank you Samantha! :)
Emilie Raffa says
Hi Polly! Not to worry. You don’t need to start over. Continue using using whole wheat flour (if you want), or switch to white flour when you can. Feeding starters is very flexible.
Carmen Murray says
Hi Emilie!
I’m right at two weeks and my starter has stated to grow……mold (I think). Is this a start over morment or can we save it? Thank you!
Emilie Raffa says
Hi Carmen! It depends on the severity of the mold, and where the mold is. I normally recommend throwing the whole starter out and starting over, especially if the mold appears on the sides and the liquid on top of the starter changes color. However, use your judgement. If the mold is just a tiny spot on the surface, give it a good inspection and see if you can remove it, along with a hefty portion of the starter underneath. Transfer everything to a new, clean jar and give it a fresh feeding of flour and water.
Erin says
Hi Emilie,
I’m on day 3 and I took it out of my microwave to give it the first feeding and it smelled AWFUL. I know you said it would be stinky but I was gagging it was so bad. It wasn’t a vinegary smell, wet old gym socks is a good description but like super strong. Is it supposed to be that bad or did I do something wrong? Could it be too warm in my microwave? I also had the jar lid on tight. Thanks!
Emilie Raffa says
Hi Erin! Sometimes, the smell can be really strong and just seem off. This is not usually the case, but it’s possible the yeasts and or bacteria in the culture became a little funky. Out of curiosity, what kind of flour did you use? I’m thinking the temp + flour type and length of time fermenting might be the issue. I would start over with fresh flour and water, and leave it out on your counter at room temperature.
Prab Reddy says
Simply explained with great detail. Thank you.
Romi says
Hi (:
I’ve tried following the recipe, but I think it didn’t work for me.
On the second day, the started more than doubled the size.
then, I continues feeding it, and since the first rising on the second day, it hasn’t risen even a bit, and it’s already day 5. There’s just not any change in the starter, even though I’m feeding it.
It’s quite hot where I live, but we have the AC on, so I don’t think the temprature is the problem. (I even tried putting it in the oven with the lights on, twice, didn’t help).
I think I’ll give up on this specific starter (which was my second try btw), and I’ll be really glad if you could help me with my next starter, I really have no idea what I’m doing wrong.
Thanks (:
Christy Munroe says
This recipe and all the tips are SO helpful! I finally got my starter to work after a few attempts. Yay!!
I just have a question. In a few weeks, we’re moving to a difference province. We’re flying in an airplane. Is there a way I can somehow move the starter with us? Or will I have to start over? Thanks :)
Emilie Raffa says
Hi Christy! Great question. You can absolutely move your starter with you. No need to start over. Since you’re going by plane, and I’m sure traveling with liquids will be an issue (can you image airport security examining a sourdough starter?!), I would dry out the starter.
This is very easy to do. Take a portion of your starter, it does not need to be the whole thing. Spread a very thin layer of it onto a parchment lined sheet pan. Let it dry out at room temp for 2-3+ days. You can also dry it out in a very low oven (turned off). Note: The thicker you spread it out, the longer it will take. Thin is best. Then break it up into little pieces and store in an airtight container. Pack in your suitcase ;)
To re-activate the dried starter, in the morning, take about 10-15 g (a heaping tbsp), and combine with 30 g of flour + 30 g of water. Save the rest of your dried starter as back up for another time. Mix will and let rest in a warm spot. In the afternoon, feed it again with 30 g of flour + 30 g of water. Mix and let rest. In the evening, give it a big feed: 60 g of flour and 60 g of water. Mix and let rest overnight.
Meher Eqbal says
Hi Emilie I loved your blog on sourdough starter and your 101 for the discards! My main reason for never making my own was the issue of the wastage, but thanks to you I now have three living cultures in my microwave! Thank you!! I just wanted to say I found your blogs so helpful I have posted about you and your blog on my FB page to help others in the same boat as me! I hope you don’t mind! If you do just let me know and I will take down the post.
Emilie Raffa says
Meher, thank you! That’s fantastic! I don’t mind at all. I appreciate the support :)
Kristen says
Hello! After my bulk rise my dough is very “sticky” when I try to shape the dough. Is that normal or am I doing something wrong? Thank you 😊
Emilie Raffa says
Hi Kristen! There are so many variables to consider when assessing sticky dough. Make sure to weigh your ingredients, use bread flour (if the recipe calls for it- don’t sub), and don’t let the dough rise for too long. These tips will help!
Rebecca says
Hey, I’m currently on Day 7 of this but it hasn’t risen or bubbled since the first day. Am I doing this correctly, do I need to add more feedings in between or does it just need more time? Thanks x
Emilie Raffa says
Hi there! There are many variables to consider. In my experience, temperature is usually the main issue. Make sure to let your starter rise in a warm spot (75-78F+ is ideal) and/or use warm water in your feedings. Try King Arthur bread flour for an enzyme boost.
dhruvi hari says
on day 3 of making stater for sourdough u said
Remove and discard approximately half of your starter from the jar
here can we transfer it in another container and make it 2
Rebecca says
I was wondering the same thing, I’m sure you can since nothing really changes but I didn’t write this recipe or have done this before so don’t take my word for it lol
Emilie Raffa says
Dhruvi, sure. If you’d like to make (2x) starters it’s definitely possible to do, if you’d like.
Toni Forrester says
Hi Emilie,
I have been following your instructions for sourdough starter and am trying to troubleshoot why mine has been runny since day 4 and not rising. I was removing half the starter and adding 60 g KAF and 60 g water every 24 hours(days4,-7) . as outlined in your chart. On day 4 I had appx 210 g starter, removed half so now I have 105 starter then added 60 g flour and 60g water and so on .By using these measurements, it no longer follows the 1:1:1 ratio. So, can you clarify when you following the 1:1:1 ratio. I was thinking of trying the 1:1:1 to see if I could get my starter to start rising again, then if that works, should I switch back to the original directions of removing half the starter and adding 60g flour/water? Thank you.
Holly Whitter says
Hi Emilie, I’m on day 6 of my starter and all is good signs apart from the strong smell of vinegar/alcohol. Is this normal? Do I just keep feeding it? Any advice appreciated 😊
Rachel says
Hi Emilie! Thank you so much for your detailed post. I am currently on Day 7 of building my sourdough starter. There are small little bubbles on the surface but it has not doubled in size. As you mentioned, I may need to continue feeding it for another 1-2 weeks before it is ready to be used. On that note, should I continue to remove half of the sourdough liquid and feed it with 60g flour + 60g water or should I start to feed it on a 1:1:1 ratio?
claire says
Hi Emilie!
Thanks for this simple but great recipe! I’ve just ended my last feeding for day 7th and the process has been great, fruity smell, bubbles! But I’m just wondering for that doubled in size, is that doubled in size from day 1 or one day before the new feeding (ie. day 6 is 3cm, then feeding, day 7 is doubled to 6cm.) I’m assuming since there’s feeding everyday except the 2nd day, the volume is definitely increasing along with the fermentation (gases), so how does the doubled in size exactly refers to?
Also I’ve tried the float test (which I stirred them first BEFORE I do the float test), and it sinks…was that step a mistake? Any suggestion?
I’m thinking to continue feeding for another week to see how it goes, but so far it has been really great!
Appreciate a lot for sharing all these tips and tricks!
Regards,
claire
Emilie Raffa says
Hi Claire! Double in size is relative to where you’re at in the feeding process. For example, some bakers have commented here that their starter doubled on Day 2. However, to build extra strength, we’re looking for the starter to double after the feeding process starts, from Day 3 onwards. You’ll know you’re on the right track if you’re using a jar with measuring marks or a rubber band around the base.
Regarding the float test: it’s best not to stir beforehand! Do the test when the starter is at peak height (scoop it out with a tsp.) However, if your starter was indeed active at the time of doing the test, after it was stirred down, let it sit for 30 minutes or so, in a warm spot and it might rise again to use later on.
I hope I’ve answered your questions!
Natalie says
thanks for the great tutorial have one question
once you starter is ready and you start using it and you are only feeding it once a week do you still discard half the started everyone week to feed it ?
thanks Natalie
Emilie Raffa says
Hi Natalie! Yes. You’ll always discard a portion of your starter before feeding it, regardless of how often or where you store it. It’s part of the process. The quantity doesn’t always have to be half; the exact amount is up to you.
Emily W says
I’m on Day 13 following the directions from Artisan Sourdough Made Simple and my starter has smelled like alcohol the last ~week. I used Sunrise Flour Mill Organic Rye Coarse Pumpernickel for day 1 and ended up adding 30ml more water on day 2 because it looked super dry, but otherwise have followed the directions as printed. Could I have messed up by going off script right at the start on days 1 & 2??
Since Day 3 I’ve been feeding with Central Milling Organic Beehive All-Purpose Flour each evening. I am using room temperature tap water. I switched from covering my jar with a cloth to using the jar lid a few days ago because the top layer was looking dry by feeding time. I’ve seen no hooch but the starter is stinky and barely rising, although there are bubbles. We keep our home around 70F and live in a humid location. The starter is living in the cabinet next to my refrigerator and above the toaster oven (used 1-2x/day).
Thoughts on what I can do? Should I stop doing the daily feeding of 60g flour and 60g water and do a 1:1:1 ratio instead? Stick with the current ratios but switch to feeding twice per day? Switch to a different type of flour? Keep on the current path and just be patient?? Any troubleshooting tips are welcome!
Emily W says
Well I decided to wait for 21 days before messing with the once-per-day AP feed routine because the book recommends being patient. But my patience ran out yesterday, day 21, so I changed up the routine and instead of feeding with 60g AP flour/60g water, I fed with the 60g Organic Rye Coarse Pumpernickel from the freezer and 75g warm tap water (it ended up being a bit too much water but I was nervous 60g wasn’t enough with the coarse rye flour).
I woke up this morning, day 22, and checked to see still no rise. So I decided to feed again this morning ~12 hours after last night’s feed, but this time I used 60g Central Milling 100% Organic Whole Spelt Flour from the freezer and 60g warm tap water. Then I moved the starter from it’s home in my kitchen to a closet upstairs that I think is a bit warmer. I just checked it ~10 hrs later and it’s way more than doubled!!
I changed so many variables at once that I’m not really sure what did the trick, but I’ve got a feeling it was moving it to a warmer spot in the house. I’m going to feed again this evening with AP flour and keep it upstairs and see if it still doubles. If it does, I’ll go back to 24 hr intervals rather than 12 hrs and see if that works out. If it doesn’t I’ll go back to 12hr intervals, and if that doesn’t work I’ll switch back to spelt flour. But I’m thinking the culprit might just be that at 70°F my kitchen is too cool for a starter to live there.
I know I’m still tinkering, but, Question: since it’s taken me 22 days to get any volume from the starter, how many days until the starter is ready to use? After 3+ weeks I’m super eager to get baking but I don’t know if I need a few days of doubling before it’s ok to use.
J says
Hi again,
I have started my batch of sourdough starter yesterday morning. Maybe it warm here, it has already bubbled and doubled in size. And it doesn’t stink.
Does it mean my starter is ready? Or should I still feed it for the full 7 days so that it is more stable? Or just feed it until I get the volume I need?
Thanks
Emilie Raffa says
Hi there! Please feed it for the full 7 days for best results. Although it might double on day 2 or 3, building a starter is not an instant process. It needs time to cultivate the wild yeasts and friendly bacteria.
Jane says
Hi, thank you for this very comprehensive guide!
Can i check with you, at the end of 7 days, assuming u end up with 236.27 g of starter, and recipe requires you to use 200g of starter. Do you feed the remaining 36.27g with 60g plain flour and 60g water? Or do u restart with some wheat flour?
Emilie Raffa says
Hi Jane! Great question. After your starter has been established, for ongoing feedings: I feed the remaining quantity with equal parts flour and water by weight. So, if you have 36g leftover, feed it with 36g flour + 36g water. If you have 50g starter, feed it with 50g flour + 50g water. Make sense?
Note: if you need more starter, discard less at the next feeding (or don’t discard at all if the starter is in good condition). You do not need to restart the process with wheat flour. For more info and tips, read this article.
Robyn says
At the beginning of the article it says to add 1/4 cup flour and 2 tablespoons water beginning day 3. But later on it says to add 1/2 cup flour and 1/4 cup water beginning day 3. Which is correct?
Emilie Raffa says
Hi Robyn! Apologies- it was a typo. All fixed now. It’s 60 g (1/2 cup) flour + 60 g (1/4 cup) water.
Michelle says
Hi Emilie,
I am confused. You have 60 g (1/2 cup) and 60 g (1/4 cup).
Do you mean 30 g (1/4 cup?)
Thanks,
Michelle
Emilie Raffa says
Hi Michelle! The amounts are correct. Equal parts refers to weight only (not measuring cups). The volume conversions are only approximate.
Elaina says
Thanks for this recipe! It made it clear and simple – and yielded a very healthy starter! The first loaf of sourdough was beautiful. And the pancake recipe using sourdough discard was also delicious!
Neena says
Hi…I have tried to make this sour dough starter…on the 1 st day..it had risen almost doubled and on 2 nd day the rise was gone….what may be the reason? Is it spooled ?And I have closed the lid tightly ..Is that reason?
Emilie Raffa says
Hi there! Your starter is fine. It’s not spoiled. On day 1 & 2 it might double, but then it will fall. Then, when you switch to white flour for the feedings, it needs time to cultivate the wild yeasts. It will build at a slower rate.
Jackie says
Hi there! I am working on my second starter, because it turned out that I messed up the initial feedings on the first one and it never turned out. With this one, I’ve been doing everything by the book, and I’m now 14 days in, and still have just a pancake batter consistency with very small bubbles and no rise at all. I followed the directions through day 7, and then switched to the 1:1:1 ratio. Since then, I’ve seen more activity, but still only very subtle rise. The initial 7 days, it was cooler in my house (68/70f) but the last 4 days have been 75/77f. At this point, I’m discarding more starter than what I’m keeping to feed, because there’s so much after feeds. I’m just not sure where to go with this, or if I’m feeding it properly? I also have it in a large Mason jar with the cap on loosely, using bottled water that I warm slightly and King Arthur ap flour. Any advice would be greatly appreciated! Thanks!
Emilie Raffa says
Hi Jackie! Got it. Thanks for the detailed info- very helpful.
Here’s what I do: For now, decrease the amount of water in your feedings, slightly. The texture should be on the thick side. Keep using KAF ap flour, or KAF bread flour (great enzymes- starters love it). Bottled water is fine. Keep your starter at 75-78 F. The warmer temperature will help significantly. If you can’t hold your starter at this temp, place the jar in a warm water bath to give it a boost, changing out the water every time you can remember. Keep the lid on, with enough room for growth, to build up the gasses.