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
Nancy Rosse says
Recipe says 60g of flour or 1/2 cup though 60 g of four is equal to 1/4 cup. Please clarify.
Emilie Raffa says
Nancy, weight and volume measurements are not equivalent (only approximate) which is why the measurements in cups are not the same.
Brooke says
If I don’t bake with my starter as often and I keep it in the fridge and only feed once a week, what do I need to do to get it active again to make bread without yeast?
Emilie Raffa says
Hi Brooke! Remove it from the fridge a few days before you want to bake. Feed it several times at room temperature to wake it back up. Timing will depend on your current room temp and sourdough starter strength.
Michael lebo says
Hello,
I love this idea and I’m very exited for this.
I’m on day 5, and it’s going well… I think
First question, on day 3 you say to remove half but end up with 60grams. I had more than that so I reduced things to 60 at the instrictions
Now here is my issue. I read you want to feed on a 1 to 1 to 2 radio
So the third day I left 60 that’s what it said but I had more
Each day you say to increase by 60 grams and 60 grams
But the other instructions say to remove half and then feed.
So I’m wondering
I halved the dough day 3 I went siren to 60 grams. Day 4 however I went to 87 grams that was half of what I had. Then on the 5th day I went to 97 grams.
When I feed I do a 1 to 1 to 1 as your trouble shooting article said. I’m just wondering if I’m totally off base.
Michael lebo says
1 to 1 to 1 ratio between sourdough, flour, abs water.
My most has a typo
Brett says
I’m on day 5, and my starter has already doubled. Should I stick with the remainder of the 7-day starter feeding schedule, or switch to maintenance mode? Also, am I understanding correctly that the maintenance feedings are: 60g water/60g flour/half starter?
Kelsey says
Hi there. I’ve begun making my starter and am on day 6. I’ve used a mason jar with the lid. I have a mold spot inside my jar towards the top. Is this normal/safe for the starter? Can I scrape it out or do I need to start over?
Krista Ochenjele says
We have a family of 8. Can I double the recipe and keep in a larger jar?
Emilie Raffa says
You most certainly can! And if it becomes too much to manage, meaning you don’t have a jar large enough, just split the starter into two separate jars.
Karen Ooi says
After day 7, I tried the float test. Some of the starter floated but some sank. Can I start using the starter to make sourdough bread?
Tiffany says
If you forgot to remove the hooch on day 3 do you need to start over?
Alice says
I really like the way you explain, I had a starter baby given to me 2 years ago and learned how to bake but I moved countries last year and ended it.
Now I am starting it from scratch, I want to go through the process. First time was not really successful I am not sure why.
So the question is…ok, needs a warm place. Where I live there today were 40 degrees C…Obviously we use AC, there is no AC in the kitchen so it will be warmer than let’s say the living room. Warm as in maybe 28C.
Is too warm? Does the temperature reduces the time in the beginning, the 2 days before feeding?
In my previous try I moved it one night in the living room with the AC on and I am afraid that ruined it…
Thank you!
Alex says
I just made my first starter (day 7and it is happily bubbling) ! Thank you so much for sharing your knowledge.
Karen Folan says
I have made several starters as I live between two homes and sometimes have to throw them out if we’re shutting the freezers down. I always successfully used white bread flour. This time my new starter has doubled in less than four days! Is this ok or could something have gone wrong?
Gale says
I have started my starter but it’s only day 3. I love sourdough bread. Have you or can you make it keto?
Angela says
I accidentally over looked having to discard half the starter every day after day 3, and read it as only on day 3, so day 4 & 5, I only fed the starter, can I discard half at this point and continue? Or do I need to start all over? 😔
Vee says
Hi I did the same but I think it’s correct: the feeding is everyday from day 3, 4,5,6,7 (and not every 3 days only).
Vee says
*the feeding and the discarding
Kim says
Ive been at it for a few weeks now. First I was using distilled water and saw that was a problem. Temperature was also problem, house is like 62 at night so its been in the oven with light on and sometimes door shut. I think it gets too hot then. Sometimes feed it twice bc of that.
Is a consistent feeding schedule important? I work 3 12s so some days I feed at 8p other days 8a.
I cover with tinfoil but the mason jar does lock closed. Is it better to shut it all the way?
Thank you!!
David says
My bread turned out not to be sour. Why might that be and what can I do about it? Shall I start over?
Heather says
I’ve just happened upon this website and have found the information invaluable to Sour Dough making.
I’m following the simple steps laid out to encourage and inform the reader to create a wonderful starter. I’m very excited for my journey to Sour Dough making.
I’ve made Kombucha, which is a similar fermenting process, and my whole family loves those delicious results. I know they are anxiously waiting for Sour Dough bread that I will lovingly create for them.
Awesome website!!! By the way – I’ve bookmarked this site for further reference. It’s so informative😉
Janet Mannix says
This is easily the best description of how to make a sourdough starter I have found. I have tried and failed many times to make my own starter but these instructions have enabled me to make a starter on my first attempt with confidence and no dramas, thank you😊
Jennifer says
I have to use sprouted wheat for my bread, would I be able to continue using the sprouted wheat to feed it?
Beth says
I am on Day 11. Feeding 113 g starter once a day with 60 g KAF all purpose flour and 60 g lukewarm spring water. Storing in a quart size mason jar covered with a napkin with a rubberband over it to hold it on. Storing it in a cabinet with temp of around 72 degrees. Smells fine, not rising, only a few bubbles each day. It only rose days 2-4. Nothing since. Is it dead? Any tips to try? Should we start over?
Soehnersays says
If I am understanding correctly you need to use something as a solid barrier to keep the gasses in such as plastic wrap, a lid or wax covering. I think the napkin is letting it breathe too much.
Jessica Barber says
Hello, I’m so excited to get started. During days one through seven, rather than discarding half of the starter, could I use that to create another starter? I’d like to try two different things with them later in the process. Thank you so much for your help
Linas says
Hi!
My sour dough starter rose to about double in size within the first 24 hours, then I fed it and it never rose again (at least not noticeably). It’s been 5 days now. Does it mean that it was ready within 24 hours? Should I keep feeding it? It doesn’t have a strong smell and has no bubles.
Thank you!
Cristiana says
Thank you so much for this recipe! I bought starters in the past and somehow never managed to keep them alive or quite knew what to do to get to the stage they were ready to bake with..
I came across your blog after miserably failing when I followed a different recipe to make my own. Started from scratch and really worked on my patience; I had some doubts along the way as I didn’t know if what I was doing was right…
At one point I had a very strong nail polish remover smell and started feeding twice a day. And even though I was getting a beautiful rise every time the smell stayed for a few days… I read everything and went through the replies to comments until I found what I needed. I persevered with feeding until I got rid of the smell and it certainly paid off! Yesterday I finally had a beautiful fluffy starter ready to use and baked my very first successful loaf following your recipe!
Comprehensive and easy to follow- just what I needed so a massive thank you for all the time and work you put into sharing this with us, very much appreciated!
bear pitts says
we very much enjoyed the Sourdough Pancakes which i made from your recipe
5 star raging …
and, because of the sucess that i had with that recipe, I followed your “Buy Now” link
and ordered your book on the 25th of March
Amazon says that it has not yet shipped
what is going on????
looking forward to having the book,
or, at least hearing from you
respect, pb………. (pappa beaR, G. Stephen Pitts)
Emilie Raffa says
Hi there! Thanks for reaching out. Unfortunately, it’s been delayed due to supply chain issues. I’ve been in touch with my publisher and it should be available this month. Hope this helps :)
Germaine says
Thank you for such a useful post. The steps are clear and you manage to make it not intimidating – so it is great for first timers! Qn : on Day 4, after feeding, it rose very well in the initial 2-3 hours to a glorious level but after a while the “tower” collapse by a 1-2 inch. But I do see quite a lot of air bubbles. Is this ok? is it due to the temperature? the weather did turn cooler into the day.
michelle says
Use it for pancakes or waffles…. add a couple of eggs and milk depending on the bubbles you can add a little soda, a little salt and honey if you want them to be sweet… yummy the best ever!
Judy says
I just tried this yesterday with whole wheat and warm water. This morning it looks awful. Dark brown liquid and it’s doing nothing yet. Is it okay to wait another 24 hours to if it starts bubbling?
Larissa says
I had beautiful rise and bubbles everywhere on day 3, then day 4,5,6 nothing. There has been 0 rise (that I’ve seen) I have not changed anything and wondering if I should stay over or stick with it a while longer and see what happens?
Kateri Campbell says
I’ve had the same exact problem too. Day 3 had massive bubbles but 4,5,6 and 7 have nothing. It’s not very warm here so I’m not sure if that’s the reason why, and it still has a bit of a odd smell too. What should it normally smell like?
Peggy says
Same here, nothing but hooch on days 3-6, but on day 7 my starter doubled! I am totally new to this too. From what I’ve learned by poking around, this is not unusual. I also put my starter in the microwave (turned off of course!) with a cup of hot water to increase the temperature. I’m not sure how much this helped. It sure is an interesting journey!
vive says
hey! thank you so much for this – it worked perfectly for the first few days & i had the fluffy 7 day texture at day 4!! then, i left for 2 days and my boyfriend took over the feeding. i think he put our starter too close to the woodstove and i came back to super runny starter… the sides of the jar looked like they had previously had bubbled starter on them, though. i figure he just should have fed twice instead of once due to temperature?
anyway, i discarded & fed again last night, trying to keep the starter a bit cooler. i am seeing bubbles but it has never come back to my floofy texture that i had last week! do i just need to wait it out?
Jason says
Thank you for your recipe! I started with whole wheat and fed for a few days with all purpose flour then shifted to dark rye. My starter started to bubble on 3rd day but then fell off and went quiet. But, as per your instructions, I stayed patient and after 10 days it is now light and fluffy and his name is Howie.
Hydration and tempurature make a big difference and so I feel that once i established a consistent storing tempurature and feeding schedule things went well for Howie!
I really liked your comment about the Rabbit Hole, indeed there is much out there but your wise words of not over thinking it have proven true. I don’t even measure that accurately and it’s fine. Now to bake my first rye sourdough loaf!!
Emilie Raffa says
Excellent, excellent, excellent. You get the idea 100%. Sourdough is a lesson in practice, patience and perseverance, that’s for sure. Enjoy your first loaf, Jason.
Carlos says
Im in the philippines….i start my starter with your tutorial…for the first time…in the 1st day at 8am-8pm my starter rises up 1/4 inch from the rubber band marker…do i have do nothing in the next day 8am in the morning…or i do go for feeding do the everyday feeding up to the end?
Margaret hatcher says
Hello I am using a Kilmer jar should I close the lid completely?
Quintin says
I got clear layers of the starter in the first 12 hours, upper shallow yellow liquid (hooch maybe?), lower pure white starter, did I add too much water?
EP says
I am so confused about the starter. Isn’t there so much wast of flour every day? Is there a way to avoid that? I hate to waste flour especially in these times with rising prices.
Or how can I use the waste for something else and how long is it good for if I decided to use for other things.
Tori Smith says
Look up recipes using sourdough discard. I’ve baked/cooked something with it every day for six days- pancakes & waffles, a fantastic focaccia, blueberry muffins, pizza dough, and tonight I’m making pretzels. Tomorrow I’ll make a sourdough loaf for Saint Patrick’s Day- and if my starter isn’t fully ready I found a recipe that uses just the starter! There are so many ways to use the discard, so definitely don’t throw it away. You can even dry it to use at a later time. Just do a search for “using sourdough discard” and you’ll find millions of recipes.
Ep says
Thank you! :)
Emilie Raffa says
Hi there! I have several sourdough discard recipes {linked here} on the site! And for further reading, check out Sourdough Discard 101: My Best Tips & Tricks. Enjoy!
vive says
i am putting mine into my compost!! nothing gets wasted when you have a hungry garden to feed in spring and a big bin to let things decompose in :)))
Andrea says
Great idea!
Elizabeth says
Do you feed the starter the day you are going to use it? If so, do you discard, feed, then use?? What is the process?
Thanks
Emilie Raffa says
Hi there! Yes. You will feed your starter (every time) prior to making the bread dough. Do this a day or two in advance to make sure it’s robust before using. I’ve included feeding instructions in this post. However, in short: discard, feed and let rest in a warm spot until double in size. Once it has doubled, it’s ready to use. More helpful and detailed information here, Feeding Sourdough Starter: My Best Tips & Tricks.
Marlies Vis says
What temperature would you recommend for the water to add?
Thanks a lot
Emilie Raffa says
Hi there! It depends on your current ambient temperature. For example, in winter when it’s cold, use 90-95F water to boost the rise. In the summer, to have more control of the rise and to possibly slow it down, use cooler water around 60 F.
Jeffrey says
Can you take the half of the starter that is discarded put it in a jar and start feeding two? Then the next, start feeding another two? And have 4 on the go and so on….?
Emilie Raffa says
Jeffrey, you most certainly can! If it gets to be too much, you can always make a few sourdough discard recipes instead.
Karen says
I have made this starter a couple of times. Thank you for the easy to follow tutorial.
Emilie Raffa says
You are very welcome, Karen! I’m glad you’ve found it helpful.
KT says
Hi. Do we need to mix the starter first before discard?
Emilie Raffa says
Hi there! I do not mix my starter before discarding. I just scoop out or pour it off whatever I don’t need.
KT says
Thank you so much for the reply. But i have hooch most of the days when I feed the starter? Any reason why?
Emilie Raffa says
Yes: hooch is a sign that your starter is exhausted and needs to be fed. Too much time has gone on in between feedings. We all get hooch on our starters as part of the ongoing maintenance process- it’s normal. To prevent this, I’d feed it more often to balance the acidity levels.
Cindy Yan says
Hi,
I’ve read your process on the starter. I cannot find any information the method how to use the starter. What do I do when the starter is ready? Do I use all the starter to make a bread? Can you give information on this please?
Thanks,
Cindy
Emilie Raffa says
Hi Cindy! Follow the instructions in my beginner sourdough bread recipe. You will not use the entire jar of starter; only a portion of it is needed to make the bread dough rise. Additional info and recipes can be found in my book Artisan Sourdough Made Simple.
Jean Richards says
Hi, I can’t find any advice about what to do if the starter smells like nail polish remover. Please advise me. Do I need to throw it all away and start again or can I bring it back to marshmallow flavour? Thanks, Jean
Emilie Raffa says
Jean, a strong aroma occurs when your starter has exhausted all of its strength and needs to be fed. You don’t need to throw the whole thing out. However, it needs to be refreshed with several feedings to re-balance the acidity levels. Start the usual way: discard some and then feed with equal parts flour and water by weight. Repeat as needed.
Scott Bagley says
I bought your starter and have had it in the refrigerator for some. Is it still good and if so how do I start It? I read how to make my own. Is it the same as that? Thank you in advance. Scott.
Jocelyn Kek says
Hi, can I use 1Litre glass jar?
Sally Pingyin says
Hi, my starter is on day 6 and rises about 1 1/2”, not double but it does float. From the comments it seems it should rise to double before baking, is that correct?
Thanks so much
Emilie Raffa says
Hi Sally! Yes: double in size is best. However, it sounds like your starter is indeed active, or at least almost there, since it floats and has risen substantially.
john yates says
Not having much luck, after 6 weeks the starter is only rising to about one third. When it has risen and I scoop some out it does pass the float test. Does this mean its ready to use?? or do I have to wait until doubling in size?
Also when you do eventually bake do you put the starter into the bread mix when it is in the risen state, or can you use it when it has deflated?
Emilie Raffa says
Hi John! Typically, when a starter takes a while to rise, it’s due to temperature (it’s not warm enough). Have a look at this article for more troubleshooting info. In short: try using warm water in your feedings and find a consistent warm spot for the starter to rise. 78 F is ideal. When you’re ready to bake, add the starter to the dough when it’s risen, not after it has collapsed or deflated.
Dawn says
Once it’s ready do I still discard when feeding it or just feed and use as needed
Emilie Raffa says
Hi Dawn! Once your starter is ready, it’s always best to discard a portion before feeding it every time. This keeps the acidity levels fresh and balanced, and the overall quantity easier to maintain.
Fran says
Good evening, glad to see you’re still responding! I’m on day 6, I made a huge huge oopsie though, instead of switching to regular flour I’ve been feeding it dark eye flour ahhh! When I feed tomorrow can I make the switch?
Fran says
** dark RYE flour
Emilie Raffa says
Hi Fran! it’s not a problem at all. You can switch your flours at anytime. Just give it a bit of time to adjust :)
Anna says
I got a larger jar 1L for my starter. After a week the starter is ready but it’s only a third of the jar since the jar is so large. How do I make the starter larger? Instead of removing half, can I just add it to feed it once?
Lisa says
My starter stopped rising at day 4 also what should I do?
Emilie Raffa says
Hi there! When you switch to feeding with ap flour on Day 3, speed if growth typically slows down as the yeasts begin to cultivate. This is normal. Just keep feeding it for the full 7 days or more, per the recipe.
Riwa says
Hello!
I have a question, my starter stopped rising at day 4. And i’m not sure why. What should I do?
Emilie Raffa says
Hi there! When you switch to feeding with ap flour on Day 3, speed if growth typically slows down as the yeasts begin to cultivate. This is normal. Just keep feeding it for the full 7 days or more, per the recipe.
Julie says
My house in the winter stays around 64 degrees. I kept my starter in the microwave with the light on. It took 30 days till my starter doubled and was active and ready to go. It was so worth the patience because now I’m baking bread and it’s so yummy and seem to be ok for my gluten sensitivities! Thank you for these easy to follow instructions!
Tara says
I am sooooo happy I scrolled to the bottom to read your comment. I have been attempting to make a starter since January 6th! I have been so depressed wondering why it isn’t working yet. I even threw my first one out after 16 days and started a new one thinking I must have done something wrong (even though I followed every single step exactly as written). Every morning I get so deflated when I see it has not risen at all. You encouraged me to keep going!
Emilie Raffa says
Tara, this is so great to hear! I just mentioned to another reader here, that sourdough is a lesson in patience and perseverance. But once you get the hang of it the results are totally worth it. Best bread ever! Happy baking xx – E
Emilie Raffa says
You are very welcome! I’m glad you stuck with it. Sourdough is definitely a lesson in patience and perseverance, but the results are worth it. Enjoy!