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
Stephen Mellini says
april 2nd 2024. Hi Emilie.. This is stephem mellini again. I have a question and a comment.
1. ? Do you actually have to process the starter for 7 days if you have an early performer that meets all of the requirements to use before the 7th day?
2. Comment. I had a thought let’s say a theory regarding the discard 50 %. If you are working on a a starter and since the composition would technically be the same and in 2 equal proportions of the ingredients,; when you discard the 50%, you would now have 2 identical mixes ie; one that you took the 50% from, and the other the 50% portion that was removed..
So is there anything to prevent you from treating both equally since they are virtually twins, and add the required flour and H2O to both of them and then have two starters ready to process at the same time..? depending on other factors like your baking amounts and schedule.. but the same development of the starter , the same effect would take place wouldn’t it? and you would have two identical batches going, n’est-ce-pas? or is this not a sound theory/practise?
thanks for your upcoming reply. and happy Easter
sincerely
stephen mellini love your site.
Charlie says
I don’t know for sure, and if Emilie has a better response go with that, but in my experience, so long as your starter is in good shape, ie no hooch and been fed regularly previously, yes both are identical. This is how people make a starter for a friend say, or how you might have your plain starter, and then begin feeding the other (what would have been discard) with wholewheat to make a wholewheat starter :)
Kim says
It’s day 4 of my sourdough started and it is very runny with no bubbles or rise. I accidentally used bread flour yesterday but switched to KSF today. It has been runny since I began to feed it on day 3
Should I do anything or wait and see what happens??
Caitlin says
This worked perfect! I had fluffy, stretchy, sweet smelling starter by day 7. I have never made it before and was a bit nervous throughout the process but I’m quite pleased. I will say that it ended up getting runny around day 3 so from days 4-7 I halved the water to 30g and it looked great by the end! Thanks for the helpful info.
Erin says
Hi Emilie! I’m on day 5 and my starter is incredibly liquidy in the mornings. I haven’t seen a ton of growth but I do see bubbles each day. I’m using a scale, king Arthur’s organic unbleached flour, warm filtered water. My starter mainly stays in a turned off oven but depends on temperatures that day. What do I need to do differently?
Emilie Raffa says
Your starter will look different on different days which is actually normal. So keep this in mind as you continue to observe your starter, even after it’s established. It’s alive and always changing! For liquidy starters, the flour to water ratio is off. We know you are using a scale, so it’s not your measurements. My sense is that too much time has elapsed during your feedings creating a runny texture and hooch on top. Additionally, the temp. in your oven (although turned off) might bee too warm and/or it’s been sitting in there for too long. Moving forward: store your starter on counter for the next week or so, feed your starter at the same time each day to promote a consistent rise and fall, and possibly switch to bread flour for your daily feedings instead of using organic ap flour. Bread flour absorbs more liquid. It will also give you starter an enzyme boost. These tips should help.
Brendan says
Is this another way of saying the temperature your starter is kept at may be too high?
In order for the schedule to be maintainable it needs to be on a 24 hour interval or eventually we’ll be getting up in the middle of the night to feed our starter.
If the starter seems like it needs to be fed sooner than 24 hours then finding a cooler environment should delay the fermentation reaction and help correct the schedule, right?
Day 4 mine also came out so runny that the starter couldn’t reasonably be separated from the hooch. I am also using a scale.
Leanne says
Hi! I’m on day 6 and it’s bubbling away which is great. But it’s smelling very vinegary. Do I need to feed it more than once again? I read that a vinegar smell could mean it’s hungry. Maybe I’m not discarding enough each time?
Krista says
Hi. Do you need to sterilize your jar before starting? Thanks!
Emilie Raffa says
No, this is not necessary. Although you can if you prefer.
Carlyn Perkins says
Hello! Just starting my starter, I noticed you had a tip that says cover loosely but then it also says you can cover with a lid? Should it not be airtight? I’m using a clamp jar, but should I not use that lid?
Emilie Raffa says
You can cover it loosely with a lid, letting the lid rest on top of the jar. Or, you can keep it airtight. Either one is fine. If doing the latter, you have to keep an eye on the jar. When it’s airtight, it builds up pressure fast which means your jar (if it’s glass) can burst if it’s not tall enough. Hope this helps.
Sarah says
I’m following your recipe to a T. I am on day 7, and my starter hasn’t risen at all. It’s not active, there’s no bubbles. The only good change its made is it now smells sour and not like horriffic gym socks anymore. What did I do wrong? Do you think it’s going to correct itself? Should I start over? I’ve made two jars just in case the first one didn’t work – and neither of them did lol I used water from my water dispenser, warm, and King Arthur AP flour. Do you think it’s because my flour was refrigerated?
Emilie Raffa says
Great questions. I think the issue is temperature. It’s not warm enough. Try to create a warm spot for your sourdough starter, about 72-75 F. Try the hot water bath tip (place your starter jar in a bowl of hot water and keep it in the counter; do not submerge). As it sits, you’ll see bubbles form on the bottom the jar and then up to the top. Change out the water when you can remember because it will get cold. Also, if your starter is on the thin side, which is how I’m picturing it for you, cut back on some of the water and/or switch to bread flour which absorbs more liquid. Bread flour will give your starter an enzyme boost as well. Hang in there!
Chelsea says
Can you mix the starter on day 1 or anytime during the process or just leave it alone?
Jeanne says
Hi, I’m on day 8 and my starter does not float in water. I have also not seen bubbles in a while. I did initially but not since the beginning. Any suggestions?
Jesse Suarez says
My starter is 4 weeks old, very bubbly but nowhere near doubling in size. Can I still use it?
Emilie Raffa says
Hi there! Sounds like it’s somewhat active. However, I’d continue feeding it until it doubles before using it to make bread dough. Remember, your starter will double in size and then collapse. Then, you’ll need to feed it again. It’s a cycle. I think in your case, it’s just a timing issue.
Susie says
At what point is it helpful to go from one feeding a day to 2? Some starter recipes have you doing that beginning on about Day 3 or 4…. but I wondered if you began with feeding it once a day and it isn’t doubling/showing a lot of activity, it’s ever helpful to go to 2x/day for awhile?
Sarah says
Today is Day 7 of my starter. I’ve been following directions and have a very few bubbles but no rise. I noticed yesterday, though, that I’ve accidentally been using bleached all purpose flour. I started using unbleached this morning. Am I ok?
Emilie Raffa says
Great question. I typically steer clear of bleached flour for this very reason- you just don’t know how it’s going to play out. I do think you have a good chance of salvaging it. What you can do, if it feels right, is to discard most of your starter leaving about 1/4 cup. That will get rid of a lot of the bleached flour. Then, continue feeding it with the unbleached flour or even switch to unbleached bread flour for an enzyme boost. If the texture is too runny, cut back on the water aiming for a thick, batter-like consistency. Feed it at the same time each day. Keep it in a warm spot (try the hot water bath tip). And most of all be patient! Have a look at this article too: https://www.theclevercarrot.com/2018/03/troubleshooting-your-sourdough-starter/
Shayla says
I’m on Day 10 and my starter has doubled in size, but still smells strongly of acetone. Followed the recipe with the suggested measurements and flour type. Should I continue on with this starter until the 2 week mark, or should I start over?
Emilie Raffa says
No need to starter over. It sounds like your starter is active, but it needs to be fed to refresh the acidity levels which might be off due to the smell. Try to feed it at the same time each day to avoid a lengthy or inconsistent gap in between feedings. This will help.
Angela says
Apparently, she doesn’t respond to comments, but I’ll try. Is there any difference in feeding if you don’t use whole wheat flour, or is it exactly the same? It would be helpful to those struggling to get some feed back.
Emilie Raffa says
Hi there! Thanks for your patience. Yes, there is a difference. Whole wheat flour has more enzymes than white flour which jumpstarts the fermentation in this recipe. If you’d rather use all white flour instead, it can be done. I recommend using unbleached bread flour for similar results.
Britny Graves says
Can you use the discard portion to do a second starter? Like, every time you discard instead of throwing it out, you use that half to make another starter? Is it necessary to have multiple starters, or how long can you keep feeding a starter or using a starter?
Emilie Raffa says
You can, yes. But I don’t recommend it when first creating a sourdough starter. The acidity levels and bacteria are still forming and cultivating, and sometimes the quality is not as good compared to discard from an already established starter. It is not necessary to have multiple starters; you can utilize quality discard in sourdough discard recipes (I have several on my site) or avoid discard altogether by maintaining a “mother” starter kept in the fridge. With regards to time: you can feed/use a starter indefinitely. It’s a live culture.
Breanna says
Hello,
I am currently on day 3, and I ended up using whole wheat flour again once I discarded half of the mixture. Will I need to treat this like day 1 and restart or can I start tomorrow’s feeding with all purpose flour and continue on?
Thank you,
Breanna
Emilie Raffa says
It’s OK! No need to restart. Just continue where you left off feeding it with all purpose flour. The feeding process is flexible. If you “mess up” just keep going feeding it per usual. Your starter will correct itself with continued, consistent care.
Logan White says
I’m on day 8, I’ve followed everything to the letter, fed on a schedule, started with whole wheat flour, and it’s never left that warm spot. It’s under heating lamps since I have no other method of keeping it warm enough. There’s been nothing past day 1 where the initial fermentation happened. I’ve not seen any hooch, or any rising/falling happening. I don’t have filtered water so I’ve been boiling tap water to rid it of impurities. Where have I gone wrong?
Emilie Raffa says
Talk to me about your water: are you using the boiled water hot? Or are you letting the boiled water cool first before using? Additionally, how much time passes in between each feeding and/or are you feeding your starter at the same time each day?
Logan says
I boiled it off, let it cool to roughly 20-30°C, the temperature suggested to keep it at, and fed it every 24 hours on the nose. I chucked it out a day or 2 ago because nothing was happening, and knew nothing would happen by day 14. I decided to follow a different guide from the BBC and it’s working way better.
Emilie Raffa says
Great! Thanks for the update. My sense is that your starter needed to be fed sooner than the 24 hr mark (perhaps at the 8-12 hr mark). This is OK! Regardless, I’m glad to hear you’ve figured it out and it’s working now :)
Sarah B says
Following up on this – if my girl rises and falls well before 24 hours and I notice, do I feed her then and the. Like every time she falls even if it’s q8 hours or so? I have read that sometimes it is necessary to feed twice daily when creating a starter.
Logan says
Day 8, I’ve tried to follow every instruction to the letter and nothing has happened past the initial fermentation. No growth or anything. The starter hasn’t left the warm spot once, and it’s been fed on a schedule, yet nothing is happening. I haven’t even seen “hootch” once on the process. Did I screw up somewhere?
Eva Murphy says
Thank you for this very detailed explanation. As a beginner this is very helpful
Emilie Raffa says
You’re very welcome Eva!
Sonia Fares says
Hello, my day 1 was March 16, and all went great until March 20, not rising until now, following the steps and consistent with feeding time and measures. Yesterday and today, I tried mixing whole wheat flour and all purpose flour and waiting to see any difference. I know we need to be patient, but when would it be time to start a new starter? It is also worth noting it was liquidy on day 4, so I’m using slightly less water. Thank you!
Emilie Raffa says
To clarify: you’re feeding your starter with a mix of whole wheat and all purpose flour? If so, anytime you change flours or do something different to your starter during the feeding process, it will either respond right away or take additional time to get used to the change. This is normal. So in your case, no need to start over at all. When starters need a boost, typically temperature is the issue. I would make sure it’s resting in a warm spot ideally 75 F. If it’s too liquidy, the flour to water ratio is off and/or too much time has elapsed in between feedings. Try to feed your starter at the same time each day, with the same flour, in a warm spot and you’ll see results.
Karen Koop says
Why is it important to discard most of the starter after Day 4?
Emilie Raffa says
Discarding a portion of your starter during the creation process helps to refresh and balance the acidity levels, which can easily be measured by smell. If the aroma is strong like nail polish, the levels are off. Discard and feed as needed, and your starter will correct itself.
Pooja says
Hey! I am really exited to make sourdough starter with your recipie. Can you confirm if i could follow your recipie with 30gms instead of 60gms? Also, is it best start and continue to feed in mornings or night?
Emilie Raffa says
Yes. You can scale down the initial quantity as you wish.
Mish says
Hey!! I am on day 7 and my starter still looks very runny. I followed the same process but instead of whole wheat flour i took Indian whole wheat flour. Does it make a difference? Instead of continuing and wasting more flour, should i just start over? I am really excited for this and need right advice.
Emilie Raffa says
Yes. The type and brand of flour definitely makes a difference! Flour is like a sponge; certain types absorb more/less water compared to others. I’m not familiar with Indian whole wheat flour (is it low protein 8-10%?). However, if your starter is runny, it sounds like your flour cannot absorb the amount of water added to it. This is OK. You can adjust the consistency by adding less water to your feedings. The exact amount of water will vary- you have to go by eye. You’re looking for a thick, pancake-like batter consistency.
Celia says
Hi! I love your recipes, and I thought I’d try out this one as I’ve always dreamed of making my own bread. I followed your recipe to the T using a scale. My starter was tripling on Day 1, within few hours, when mixed with whole wheat flour, however since then I have not been able to get it to double, it rises a little with lots of bubbles but that’s about it. It’s on day 14 right now – I increased feeding ratio after one week so now feeding it 1:1:1 with filtered water, using KAF unbleached bread flour and also doing it twice a day. I’m not sure what I’m doing wrong.. I’ve almost given up. It’s definitely not a temperature problem since I live in LA and it’s 78-80 F in my apartment. What could be the problem?? :(
Emilie Raffa says
Thank you for this detailed info. Super helpful. Don’t give up! In your case, you do not need to feed it 2x/ day at this point. 1x is sufficient. I think that’s the issue. Your starter needs more time in between feedings to build up and cultivate some of the already existing yeasts. My recommendation: Feed it at the same time each day to build consistency and predictability, keep using KA bread flour, and continue letting it rest in a warm spot to boost fermentation. And make sure to take notes and observe- this will be really helpful for ongoing care and troubleshooting.
Katie says
So once I’m past day 7 and have a starter I can begin baking with and store in the fridge, do I still discard half of it every time I feed it each week? Or only discard during the first week? And do I continue to use the 60g measurements for feeding even if the starter gets larger over time?
Emilie Raffa says
For starters stored in the fridge: feed it 1x/ week to keep it alive. Discard a portion first, and then add fresh flour and water to the jar. For quantity, it’s best to follow a feeding “ratio” and not a set amount because we all work with different quantities of starter. Have a look at this article for more details on how to feed your starter moving forward: https://www.theclevercarrot.com/2021/01/feeding-sourdough-starter-my-best-tips-tricks/
BROOKE L Launi says
I am going to start this recipe. I need to start my starter. It says do not use Organic Bread Flour or All Purpose flour. Once my starter is started can I use organic flour then? Or do not use organic at all?
Emilie Raffa says
Yes. You can switch to organic flour once your starter is established. Do give your starter time to acclimate though- sometimes it takes a little while for it to get used to a new flour. Starters like consistency :)
Logan says
I’m on day 6. The only growth I saw was the initial fermentation. But now, the only growth I have is from adding to it during feeding. Am I not removing enough? Am I screwing up?
Nancy says
My starter did great the first 2 days and on day 3 it rose a little but had a lot of bubbles but very liquidy (I know not a word but can’t describe it any other way). I am on day 4 and had no real bubbles but smell of I guess sourdough but not sure. Again very liquidy. Can you tell me if I am still on the right track?
Sally Catley says
Hi, my starter (Manuel) is ready on day 7 and transferred to a clean jar.
I’m not ready to use it just yet so he’s going in the fridge.
Please can you let me know what I do with it when I’m ready? If he needs another feed, do I leave it after that feed for a day or can he then be used straight away ?
Thank you
Sally
Mary B says
I have my starter in a canning jar. I am on day 3. I was wondering if the lid should be tightly closed?
Erick says
Hey! I am trying to get into baking as a hobby and this is my first step, however I can’t seem to get my starters past the feeding stage.
For the first one I started with whole wheat as you suggested, and it rose up greatly, lots of bubbles and a bit of a bread smell. I waited for the third day and tried feeding it a 50/50 combination of whole wheat and all purpose flour, after this point it never rose again, and started smelling sour like vinegar, I kept feeding it for a few weeks in hopes it would revive but it never did. The same happened with my second attempt.
I am trying again and I set up three different starters as back up in case one or two of them died, but i’m scared it will happen again and none of them will grow, do you have any advice?
A.P. Stallone says
Hello!
I am on Day 7, My starter (whom I named Matilda), doubled overnight and a ton of bubbles, it does have a combined musty and also sourdough smell. I did the float test and it sank. Should I just feed her and let her rest again and try again tomorrow? I followed your recipe so I did use wheat flour. Thank you :)
Nicki says
Hello! Thanks for the great info. On the morning of Day 3, my starter looked amazing. I was already so proud. So I removed half and fed it. Today it hasn’t done anything. No rising, no bubbles, and it smells awful (different than the chemical smell it had this morning). Should I just continue and feed it again tomorrow?
Linda says
What flour or flour blends would you recommend for a gluten free sourdough starter? I’ve heard brown rice flour or sorghum are good whole grain flours but not sure what to use in the feedings after the first day.
Jenny Pasillas says
I made a boo,boo I mixed on day two I mixed 60 flour and 60 water did I ruin my starter did not let it sit for 24 hours help
Petrina says
If you’re storing the starter in the refrigerator and feeding it once a week are you still removing half of it before feeding it?
Kari says
Thank you so much for sharing your process. This is my second time trying a starter, but first time starting with wholewheat and day 3 it looked great! I see your comments about it slowing down causing white flour and that has happened. I’ve been feeding around 6pm when I get home from work. This morning there was a brownish liquid, I assume the hooch you referred to. I poured it off but then a saw your note about that meaning it’s hungry. Should I have fed it then or stick to the same time I have been? Did I mess up and need to start over?
Kelly says
Day 2, nothing has happened that I can tell, which I understand to be fine, but my starter appears grayish in color. I used whole wheat flour and kept it in the oven on bread proof. I’m in the north and my kitchen is rather cold. Should I start again or wait to see what tomorrow brings?
Emma says
Hi there! Thanks so much for the detailed recipe! I’m on day two of my first starter, and it’s been almost 48 hours and I haven’t stirred it or anything yet, but bubbles are starting to form – so exciting! I do have one question – there are brown spots that almost look crusty on the top layer of the starter. What should I do about that? Stir it in or get rid of them or restart? Did I do something wrong?
Emilie Raffa says
Hi there! If the crusty spots are hard-ish, it just means the surface was exposed to too much air at some point. You didn’t do anything wrong (you learned something!). Keep the lid on or rest loosely on top of the jar. In my experience, you can just peel these crusty bits off and continue as is. Now, if the spots are “fuzzy” and not so crusty, examine the surface for mold instead, in which case I’d recommend discarding the whole thing.
Emma says
Thank you so much! Scraped it off and refed it and sealed it better and it’s looking much better. Thank you! So excited to see how this turns out!
Carleen says
I’m currently on day 5, not a lot of action but I guess I’ll continue feeding.
After day 7, how much flour and water do I feed my starter and how much discard do I take out? It is like Day 7 on repeat from here on out?
Emilie Raffa says
Try the 1:1:1 feeding ratio (equal parts starter, flour, water by weight). You can scale the ratio up or down as needed depending on how much starter you want to maintain overall. More detailed information here:
https://www.theclevercarrot.com/2021/01/feeding-sourdough-starter-my-best-tips-tricks/
Anonymous says
Anonymous says
Anonymous says
Amy says
So my starter exploded in 48 hrs….I halfed it and fed it 😬😬 did I mess up?!
It was about to come out of the jar.
I wish I could post the picture.
Emilie Raffa says
Not at all! It’s just very active. Most bakers see lots of activity by Day 2. Things slow down a bit from Day 3 onwards when white flour is used for the ongoing feedings, but then it perks back up.
Laura says
This recipe is great because I was doing 1-1-1 feedings and getting nowhere for over 8 days. It wasn’t until I accidentally kept more starter than flour+water that I started to get some action. So my question is, in cold climates where it does take more than 7 days, what do we do to continue feeding day after day, if I keep discarding half my ratio gets smaller and smaller. I’m at like 125 starter to 60g+60g right now. Everything I read says the strong starter eventually needs more flour and water and the ratio should be the opposite of what I’m doing now, more like a 1-2-2. Do I have to switch gradually to a 1-2-2 by going back to 1-1-1?
Bailey Knight says
I am curious about this too. By Day 7 we should have 230ish grams of starter but most recipes either call for 50 or 150g or even 1 cup approx 113g or starter – so how to you manage transition your starter to have the good amount to bake with without it being too much. If i kept discarding half and feeding 60g water and flour, my start is just going to get bigger and bigger. I really like this recipe – but I have seen one that seem a little more clear on how to transition to baking and maintaining- like having every feed discarding 113g (1 cup) keeping113 starter – 113 water and 113 flour and then baking with 113.
Emilie Raffa says
There are a few options to consider. Here’s two:
1.) Scale down the original quantity of your starter. For example, if you have 230 g, and only want to maintain 100 g for ongoing bakes, use the difference to make something else (sourdough pancakes, brownies, scones etc.) to bring the overall quantity down. What’s left in the jar is your new baseline.
2.) Keep a “mother” starter in the fridge (and don’t discard). When ready to make the dough, take out and feed only what you need for your recipe. For example, if a recipe calls for 75 g of starter, remove 25 g from your mother starter, and feed it with 25 g flour and 25 water; wait until bubbly and active. Then feed your mother starter with appx. 25 g (the amount your took out) and return to the fridge.
Hope this helps!
Joanna says
Hi Emilie, day 2 my starter has risen. It’s in my oven with the light on. On day 3 my started had hooch on top and the starter was not stretchy but flat It was more liquidy lol. I poured out the hooch and some discard. And added flour and water to it, today no rise a few bubbles. Am I doing fine? Is it supposed to be flat with brown hooch on day 3. Please help me 😊
Thank you!
Emilie Raffa says
The answer is: do whatever works for you and your starter. If through experimentation a 1:2:2 feeding ratio is working well, stick with that. Your starter will look different on different days depending on the temperature, the consistency of your feeding schedule, and the type of flour it’s fed with. You’ve learned through trial and error that your starter needs more flour and water. No need to change it. For reference, the 1:1:1 ratio (also known as 100% hydration starter) is the most common and versatile type of starter which is why you hear about it often.
Anonymous says
Jaime says
I would be interested to see you do sourdough pancakes. I saw someone make them and they looked amazing! She said it was the best pancake she had ever had!
Emilie Raffa says
Hi there! I have a recipe for sourdough pancakes. See link below :)
https://www.theclevercarrot.com/2020/05/homemade-fluffy-sourdough-pancakes/
Danielle Cuthbert says
I sadly for the life of me cannot get this to work for me. Sourdough just might not be my thing, though I very much wish it was. I have wasted way too much flour to keep trying. Maybe I’ll try again sometime in the future.
Emilie Raffa says
Sourdough takes time, patience and persistence for sure. If there’s anything specific about the process that I can help you with, please do circle back!
Sara says
Hi Emilie (my daughter is an Emilie too!)
My sourdough starter looked great until day 3 but it’s now day 4 and its flat and not rising/bubbly like it was yesterday, it also seems a little watery/more liquid than it was previously – is this normal? (it’s definitely a good temperature, I’m in Australia).
I attempted it last year in winter and all that happened was that it got mouldy, so I was excited when it looked promising this time on day 3 but disappointed today. Do I just carry on according to your schedule?
Emilie Raffa says
Ahhhh love this! Yes, carry on. It’s normal. Growth slows down slightly when you switch to white flour for the ongoing feedings (whole wheat is used only to jumpstart fermentation). Consistency is key here. Feed it at the same time each day, keep it in a warm spot, and if it’s still too runny for whatever reason, use bread flour instead of all purpose flour to absorb the extra liquid.
Anonymous says
Anonymous says