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.
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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
Neha Gokhru says
Hello there
I have followed above steps best to my ability and it’s been 10 days now and my culture is neither raising not does it has bubbles, can you help me pleaseeeeee.
I named mine White Walker 😀
Bri says
Thank you so much for the recipe and instructions! They’re super helpful.
I wanted to ask, on day 3 my starter was very active then when I went to feed it, the consistency was more runny. I went ahead and discarded half then fed it, but wanted to know If this was normal or ok? It smelled funky so I guess it was just “hooch” but it wasn’t separated.
Thank you :)
Christine Shimp says
If it has been in the fridge for a week, do I need to throw out half of it before adding the quarter cup of water and half cup of flour?
Britt says
Would like to know this too!
Mar says
Hi! I started my sourdough starter yesterday, and today when I checked it there was a thin layer of liquid on the top which I assume is the hooch. You suggested to feed it, but I’m not sure if I should just do it how the recipe says for the day 3-7 or differently
Annie says
Thank you for the recipe! I am very excited to try making sourdough. I am on day 7 and I am wondering if I have to continue to discard half the starter each day and continue with the same 60g flour/60g water. What happens if I don’t discard the starter? Also, my starter is growing and bubbling but it appears to be more runny than the consistency of pancake batter; is this ok, or am I doing something wrong? Thank you!
Andy says
I am also wondering this!! Same spot
Jesse says
I’m wondering this too mine started to become runny and I’m also on day 7 and there’s bubbles like foaming to the top and it’s runny but whenever I feed it the runningness goes away. I just fed my starter and tomorrow will be day 8. Is this normal or no?
Bri says
I’m also in this same position. Mine was more runny on day 3. It was very active though before feeding time.
James Price says
What happens if I miss a day adding flour and warm warm to starter?
Emilie Raffa says
It’s 100% OK. Just continue feeding your starter exactly where you left off.
Vi says
My email: collinsv526@gmail.com! That’s me asking how much sourdough starter should I use to start making a sourdough bread! Thanks!
Emilie Raffa says
The amount of sourdough starter needed to make sourdough bread will differ depending on the recipe you’re following. As a general rule of thumb, expect to see anywhere between 50-150 g of active starter. When you make a sourdough starter following the recipe here, you’ll have approximately 236 g total which is more than enough to make sourdough bread (with enough starter leftover to keep the feeding process going).
Guss says
Thank you for the recipe!
Jena says
I started my sourdough starter process a few days ago. On the 2–3 day I noticed small blue spots on the top of my starter. I am not sure if I should discard it or is it safe to use. My sourdough starter is in a glass jar with a glass lid loosely on. It stays in the oven with the lights turned off.
Emilie Raffa says
This is mold. I would discard the whole thing and start over. Mold is hard to avoid sometimes, especially in warm weather. Very frustrating. If possible, be sure to scrape down the sides of the jar after each feeding (a mini rubber spatula is perfect for this) as mold loves to grow on the top and sides of the jar. Additionally, you can experiment with shortening the feeding times from 24 hrs to 12 hours, stirring regularly. Take notes and keep and eye on it.
Gail says
Hello. I am new to sourdough starter process. I am intrigued by your recipe and information, and am anxious to make it. I ordered the jar you referenced, and in the information that came with the jar said that the gasket is only good for one use. My question is, do you change the gasket and when? Since the starter remains in the jar, would that be concerned “one use”? Thank you.
Emilie Raffa says
I don’t use the gasket at all. I remove it and use the jar as is.
Darcey says
Starting mine today and I’m confused by this: “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).” Do you mean the oven will become too warm if I leave the light on all night or just on its own without the light on? My husband cranks up our a/c at night and I really think I need to keep the starter somewhere warmer at night specifically so I was planning on keeping it in the oven at night.
Emilie Raffa says
Yes: the oven will become too warm if you leave the light on all night. That’s why it’s only recommended to keep the light on for a few hours or so. While all ovens/lights are different, it will definitely get warm in there causing the starter to rise and fall quickly, and possibly become watery. So you have to keep an eye on it. If you have a microwave, you can use the light in there instead.
Darcey says
Great, thank you! I’ve been keeping my starter in the oven at night with the light off and it seems to be doing well now on day 6. I turn the oven light on during the day for a while sometimes.
Emilie Raffa says
You’re very welcome! xx
Nancy says
I started one and on day two or three it quit producing bubbles so day four I just didn’t look right it didn’t rise any so I threw it away and started over. i’ll keep you posted.
Emilie Raffa says
Growth will slow down on Days 3-4 when you switch to white flour for the ongoing feedings. This is normal. Don’t give up! Your starter needs time and consistency to cultivate yeast.
IK says
Hi! These steps are great and it actually sounds a lot easier than I ever imagined, but I have a question… you mention mixing the starter on Day 3 but days 4-7 you just say to put flour and water in but you don’t mention mixing on those days. Do we mix on those days or just leave it? Our house LOVES sourdough and we’ve never made it, so I’m thinking of giving it a go!
E says
Yes, you always mix it in when feeding your starter.
Emilie Raffa says
Yes, you will always mix your starter after adding fresh flour and water. I’ve adjusted the recipe to make it more clear.
Shannon says
Not to sound like a total novice but I am assuming you have to take into consideration the beginning weight of your jar/ container that your starter is stored in so you are taking out only the right amount of weight of starter and not basing your discard measurements on total weight of the whole container. Can you clarify?
E says
You can just discard half the amount. Discard does not have to be exact. Another option if you want to measure the discard is to empty it into a container on a scale since she gives the approximate weight in grams depending on which day of the process you’re on.
Emilie Raffa says
You have 3 options to consider:
1.) As you’ve mentioned, you can note the empty weight of your sourdough starter jar first, and then subtract it to obtain the sourdough starter weight. For quick reference, I like to record the empty jar weight on a piece of masking tape on the bottom of the jar.
2.) Weigh the discard separately.
3.) Discard “half” using eyeball measurement. The amount does not have to be exact.
Whichever option you choose, achieving the correct texture is the most important: it needs to be semi-thick like pancake batter, not thin and watery. You can easily adjust the consistency adding more/less flour or water until it looks right.
Shannon Jones says
Thank you. Very helpful info.
MIRZA SHAMIM BAIG says
Great recipe
Shan says
I’m on day 4 and have 90g total of starter, so halving it would be 45g. Do I keep all 90g or use half as directed? If I use half, how do I adjust the amount of flour/water I feed it?
Amy says
You answered all my questions! I am excited to try this with whole wheat flour only to make it healthier!
Emilie Raffa says
Fantastic! This is so great to hear Amy. Thank you.
Maryam says
Hello!
The recipe worked amazingly. Today marks the 8th day but I still haven’t used the starter yet. Is there a way to store the starter ? Should I keep feeding it until I use it?
Thank you.
Emilie Raffa says
Congratulations! You can store your sourdough starter at room temperature or in the fridge, depending on how often you bake. And yes: you will need to keep feeding it until ready to use. Your feeding schedule is directly linked to how you store your starter. To get started, I recommend reading this article for more detailed info: https://www.theclevercarrot.com/2021/01/feeding-sourdough-starter-my-best-tips-tricks/
Christina Anderson says
Thank you so much for this simple beginner recipe! I do hope to start tomorrow but have a a question about your jar. I have a similar jar I would love to start mine in, but it seems as though you do not have a a rubber gasket on yours which I’m assuming you’ve removed intentionally for absorption of yeast from air. Do you close your glass lid without gasket and latch? Or Could you explain to me how exactly you use this type of jar. I appreciate your help in advance. So excited to get started!
Sonia says
I had the same question about the gasket. I kept mine on for the first 4 days. Then I removed it as it was growing a lot. Hope this helps
Emilie Raffa says
Hi there! You are correct. No gasket. I do not use it at all. I close the lid with the latch only. If I want a little air in my jar, I simply rest the lid on top of the jar (without clamping the latch down). Hope this helps.
Christina says
Yes. I appreciate your response. Thank you!
Christina says
Thank youuu!!! On day 6 and have had little growth but active bubbles, was thinking had something to do with air intake thus was scouring your online Starter recipe as well as your beautiful book and was unclear as to loose fitting lid or glass lid closed.
As you’ve reiterated, patience really is key.
My first attempted starter,”Baby” got thrown away from my impatience of trying to revive after 16 months of storing it in the fridge…gave up after one week of feedings and am realizing I should have given more time. I’m certainly intrigued with the entire process of sourdough baking and grateful for your layman’s approach and availability to answer our questions!<3
Christina says
Hi I am a newbie and on day 3and have fed it with whole meal flour instead of all purpose flour, will it still work?
Emilie Raffa says
It will still work, yes! Sourdough starters are actually more resilient than one would think. Just switch to all purpose or bread flour when you can remember.
pearly says
i don’t understand. in this article, from day 4 to day 7, we have to remove half the starter and feed it 60 gram flour + 60 gram water. but the starter keeps increasing in weight and we have to feed it the same amount (60 gram flour + 60 gram water). but in your other article https://www.theclevercarrot.com/2021/01/feeding-sourdough-starter-my-best-tips-tricks/ you say you have to feed it with 1:1:1 ratio, that means on day 4, if there’s 90 gram starter remaining in the jar, shouldn’t we feed it with 90 gram flour + 90 gram water?
i kept feeding it with 60 gram + 60 gram throughout the week as this articles says, and now it’s day 7 and it doesn’t turn out very active even though it’s alive.
please be consistent with your articles, which one is correct?
Emilie Raffa says
Pearly, the information is correct in both articles. To clarify: this article teaches you how to create a sourdough starter for the first time. It calls for a specific feeding ratio (not 1:1:1) to build up the total quantity to approximately 1 cup. That’s why it keeps increasing in weight.
The second article you’ve referenced, focuses on feeding your starter once it’s already been created. It follows a different feeding ratio (1:1:1) to maintain its size.
Many people comment on these articles interchangeably, which makes it really confusing! So in short: if you are creating a starter for the first time, follow the instructions here to create 1 cup. Then, once it’s established, switch to the 1:1:1 ratio for ongoing feedings.
PS: If your starter is alive, but not very active at this point, there are a few things you can do: Make sure you are feeding it at the same time each day (try in the morning), allow it to rest in a warm spot (75 F is ideal) and/or switch to bread flour for an enzyme boost.
pearly says
thanks for responding! following up my last reply, so i’ve followed everything in this article, from keeping the same feeding time to keeping the temperature 24°C always, and it doesn’t turn out very active from day 4 to day 7. So on day 8, i did your suggestion that i hadn’t tried, i switched to bread flour and it’s revived and more active now! my question is do i keep following the specific feeding (60 gr + 60 gr), if yes, until when? until it’s ready and have used the starter for baking? or do i switch to the 1:1:1 ratio now since it has passed the 7-day mark?
Candice says
This is so informative and easy to follow-I’m excited to begin making some sourdough for my family! Thank you and God bless!
Moriah says
Hi! Just trying to figure out what I am doing wrong. Day 1-3 was great, with day 3 having doubled in size and lots of great bubbles. But on day 4, it didn’t double and had very few bubbles towards the bottom of the jar and more of a liquid consistency than thick/bubbly. I fed like normal hoping it was just hungry. Day 5 was the same so I just stirred it real good but nothing changed. Day 6 I decided to do 10 more grams of flour than starter and water but still no change. Temperature has remained the same so I’m not sure what happened and wondering if I should just start over. Any tips are much appreciated, thank you!
Moriah
pearly says
your problem is exactly as mine! day 1-3 great, day 4-7 alive but not very active (it was watery). so i asked in the comment and she replied with some suggestions:
1) feed at the same time every day
2) keep starter in ideal temperature (24°C)
3) change flour to bread flour for feeding.
like you, i’ve done number 1 and 2 from the beginning until now, so i did suggestion number 3, switching to bread flour on day 8, and mind is revived! it is more active now and has risen. i’ll keep using bread flour to feed it now.
Moriah says
I use bread flour already and feed at the same times 😭 I think the only thing left is temperature but I’m not sure how to keep it in a warm spot. Our kitchen is the warmest and that’s where I keep it. Maybe a cupboard? I’m not sure
pearly says
ah i see! do you live in a cold country?
i live in a tropical country so whenever a recipe says “put it in the warmest spot in your house” i know i can’t trust that without knowing exactly which temperature it is, and then they say the ideal is 20-24°C and i’m like, yo that temperature is considered cold in here 😂 so i put it in my air-conditioned room where i always set my AC on 24°C (it’s not always on, but most of the time it is on, so i think it’s pretty constant).
if you live somewhere cold, i think the challenge is finding this warm spot. they say temperature i pretty instrumental for the success of sourdough starter. maybe you should try the cupboard, or on top of refrigerator, or, i heard something about the inside of an oven with the light on (?) (i don’t remember much so you should definitely read more about this)
Moriah says
All good ideas thank you! And I live in a mostly warm state in the US but it does get really cold so I think this must be my issue! And when it’s hot like right now, the AC is definitely not helping
Linda D Nguyen says
Did you ever figure out the issue? I’m running into the same thing!
allison says
On day 6 I noticed mildew on the side of my starter container. How can I avoid this?
Abby says
I forgot to feed my starter this morning! I fed it at 3 this afternoon when I got home. I’m on day 4 today. Do you think I should start over?
Lynnette says
I’m a new comer and wanted to learn how to start the process. It was very informative and easy to understand . Will be starting very soon . Thank you for the step by step process
Carley Ingram says
I have used this recipe with great success a couple of times. It is easy to follow and makes the process seem less daunting with the extremely helpful tips. I’m on my third go around. Unfortunately, I had thrown previous starters away thinking I didn’t want it anymore. Thank you for such a wonderful and easy to understand recipe!!
Elle says
I regrettably started the starter at 6pm (not a good time for me). I wanted to set my schedule to feed at 10am. Does that mean I have to continue the process and start feeding at 6pm everyday or should I wait until 10am the next day to start feeding again?
Kelly Hadsock says
I’m on day 6 but I wouldn’t say it’s close to doubling in size. It’s bubbly s and active and my home stays around 78 degrees but my jar doesn’t look close to your pic of bubbling over. Do I just keep feeding until it’s closer to the top of the jar?
Makayla Banks says
I followed this recipe and it took mine a bit longer to rise (about 14 days). Before that, mine had not risen at all. What I changed that helped mine was instead of using water from the sink, I used fridge water. After 2-3 feedings this way it doubled quickly!
Joanne says
Thank you for sharing these detailed instructions! I see that you say that if you keep it in the fridge you don’t have to bring it to room temperature. Is it better to bring it to room temperature? Are there positive or negative benefits if you do? Should I expect it not to rise if I keep it cold? Lastly, how much do I discard each time? Half? Do I alter the feeding the amount any? Thanks in advance! Sorry for all of the questions! I am on Day 3 and it’s looking good so far.
Amy says
When starter rises to double its size how long should it stay at that level? Mine is 10 days old and I’ve seen it rise some but never double & I’ve wondered if I just haven’t seen it get to that level overnight. Does it always fall after it doubles? I’m struggling to know when it’s ready to bake with.
Teresa says
Thank you for the step by step instructions on making Sourdough start. I looking forward to trying it and seeing results in seven days.
Catherine Shannon says
I am so excited to have found your page and the step by step instructions. I have wanted to try and make sourdough bread, but I have been intimidated by the process. The instructions you have given, make me feel like I can do this.
Tony says
Thanks, very encouraging – got mine on the go, now!
Casandra Castro says
Hi – on day three my starter was very watery. i fed it for the first time and it does appear to be the right consistency like pancake mix. is it going to be ok ?
Apollo says
You know I just place it in my garage that works best for me! I live in Texas though so yeah, just an idea.
Tiffany Teague says
Is that working? I live in Texas, too, and mine is going on 2 weeks, it’s bigger, but I’m not sure it has doubled in size!
StacyS says
Thank you for the recipe. I have tried 3x previously (using other people’s) with no real success. So I definitely want to try yours.
Question…I live in HOT Arizona. You mention a warm spot and warm water. I was thinking of placing both by my patio door, will that work? It gets sun, but more shade than anything. Will that work?
Thanks
Emilie Raffa says
I know Arizona very well. Went to college there! In your case: you don’t have to worry so much about creating a warm space. Your environment is naturally hot enough, even with AC. So, see how it does in your kitchen first. If you need to move it, do so after you get a reference point. You don’t want it to become too hot, otherwise your starter will rise and fall too quickly and you’ll think it’s not doing anything (but it is). Additionally, consider using bread flour instead of all purpose flour. You’ll get a slightly thicker starter which is perfect for hot climates. It will stay at peak height for longer. Hope this helps :)
Layla says
Hello Emilie:
Thank you for all your information about creating a sourdough starter which has demystified the process. Before I start, I noticed the jar you use does not have a rubber seal. I would surmise that an air tight seal should not be used. Can you confirm that a seal should not be used to make a starter?
Ogden Kidd says
It’s a long process but worthwhile.
Loren says
I’m so excited to get my Starter going. I’m a little confused with regards to keeping it the oven. Should I keep it in the oven for the entire 1-2 weeks while I’m creating the Starter?
Gayu says
Hi Emilie,
Thank you so much for your guidance. After so many failures I have managed to pull off my sourdough starter , just used most of them for my first sourdough bread, fingers crossed. Your step by step was like a blessing I blindly followed your instructions and boom I have it here. Thank you once again from UK.
Doug says
When you mention discarding half of the starter, can it be used in another jar to create a second starter for a friend?
Looking forward to this journey of homemade sourdough.
Andrea West says
I’m wondering the same thing!!
Devin McCormick says
I’ve done that before!
Roger says
Hi, From chilly, rainy England’s south coast. Just finished first ever sourdough bake and all went exactly as you described from starting starter to first slice. Delighted… it looks and tastes great. I was a bit worried about temperature here…max at 20C. but all was fine. ‘Mabel’ now in the fridge wating next time.
Thank you very much indeed.
Anthony says
I hope you read this soon. I just fed my starter this afternoon (12:00 pm), but I want to start a loaf tomorrow. Should I still feed my starter before I start my loaf? FYI, I store it in the fridge.
Jordan says
Hi I’m a complete novice with baking especially sourdough. I’m on day 8 with my starter and it is going well so far, my usual routine is feeding my starter first thing in the morning.
If I were to bake two/three times per week, how do i feed/replenish my starter? If I were to feed in the morning and the starter was ready in the afternoon do I replenish my starter immediately with what I have used to bake or do I leave the starter and then feed it in my usual routine the following morning? Thanks
Adeline York says
Hello, thanks for the recipe! Do I have to discard half of it? If not, what should I do with it?
Thank you!
Sarah Cipolla says
Thank you for the recipe and simple steps. Can you keep using whole wheat flour instead of all purpose during days 3-7?
Emilie Raffa says
Yes! You’ll just end up with a 100% whole wheat starter instead of an all purpose starter.
Paul says
Just got your and my first sourdough starter is done.
Emilie Raffa says
Enjoy! Happy baking!
Paul says
Just got your *book
Emilie Raffa says
Yay! Enjoy Paul. Thanks for the support :)
Theresa says
Thank you for the recipe! When storing in the fridge what amount do you feed?
semira ibrahim says
Love it! The simplest and most detailed recipe I have ever found. Above all, thank you so much for making it not so intimidating and for your encouragement that it is doable. I appreciate it.