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 book Artisan Sourdough Made Simple, I will demystify and simplify the process step-by-step.
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, 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 should take about 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 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.
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
Tip: Use regular, unbleached all purpose 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
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 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 (not Greek) 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
- Category: Sourdough Starter
- Method: 1-Bowl
- Cuisine: American
- Diet: Vegan
Description
Looking for an easy, sourdough starter recipe for beginners? Adapted from 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 (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. 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
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.
Keywords: sourdough, sourdough starter, beginner sourdough starter, recipe, easy, sourdough bread
Comments
Baylee says
Yesterday was day #7 and due to unanticipated events I forgot to feed my starter! Should I feed it today then put it in the fridge? Or do I need to start over? Thanks!
Emilie Raffa says
Hi there! No need to start over. Just feed it again. I’m assuming it’s not active yet? Keep feeding at room temperature until it’s bubbly and active, giving it more time (and extra feedings!) as needed.
Lami says
Hello Emilie,
Thank you so much for all you do and I am so so glad I stumbled on your website. I want to give the starter a go ASAP but please can you guid on how the process works in hot climates? I live in Nigeria where it’s summery all year long.
Thank you.
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Emilie Raffa says
Hi Lami! Great question. In hot weather, the rise and fall of your starter will happen faster. Fermentation speeds up in hot weather. This simply means you will need to adjust the timeframes in the recipe (same goes for sourdough bread recipes too). I would recommend observing your starter, take notes and always mark your current room temperature for reference. It’s a bit of trial an error. Then, once it’s established, you might want to store it in the fridge.
Terry Adams says
This is my 3rd time to make the starter and I have finally completed it! It is so lofty and bubbly! The other times I felt like I goofed it up and was being so uptight, but this time I finished it and had a more layed back approach and it worked beautifully! Thank you for all the information, it was so much easier this time! Can’t wait to make bread next week!
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Emilie Raffa says
Fantastic Terry! Congrats! You are very welcome. I’m glad it worked out for you. Thanks for the feedback :)
Shaina says
Thanks so much for all the advice. I started my sourdough starter a week ago today and it’s doing so well! (I might have squealed “its alive!” with concerned looks from hubby)
I thought I’d try and put my starter on a seed germination mat during its first week of feeding because seedlings need similar temperature to germinate. It worked a treat! Had to share it with you. Still following through your advice and will be making my first bread tomorrow.
Emilie Raffa says
Yay! I know that squeal all too well ;) Yes! Great tip! I’ve heard of it before but haven’t tried it myself. This is what I love about bread baking… I’m always learning something new!
Kimberly says
I’m very excited to begin baking with sour dough stater. I began my starter yesterday. Because we keep our house cool, input the strayer to n the oven with the light on. When I was rereading the recipe I noticed that the light shouldn’t stay on over night. Which, I did. Do I need to start over? The starter looks active.
Emilie Raffa says
Hi Kimberly! No, not at all. If the starter looks active, or at least showing signs of activity, just continue with the next steps.
heathere says
my name is David and i am 11 i jest made it today what happens if you put cold water in it
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Emilie Raffa says
Cold water is ok, just not too cold. Room temperature is best if you can!
Lorelei says
Thank you for this clear and easy to follow tutorial! This was my first time trying this, and while in day 6, I thought things were possibly not going well, in the next two days it came to a full completion and doubled/became fluffy/stopped being stinky. I’m looking forward to making my first sourdough bread!
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YP says
I live in the Caribbean, it’s very hot here, will that be a problem to create a starter?
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Pina says
Hello …great recipe…I was going well till day 4 today I don’t know why I did it but I cleaned the jar and put her back in and fed her …not sure if she liked that hasn’t done anything since before this she was looking great …any help please …thankyou from Barossa valley in South Australia
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Dana says
Pardon me I’m confused, if
60g of flour is 1/2 Cup how is 60g of water 1/4 Cup?
Emilie Raffa says
Hi there! Because the conversion from volume to metric is not equivalent (only approximate). This is standard for any recipe with conversions. “Equal parts” refers to weight (grams) only. Hope this helps ;)
Larry says
Another condemnation of today’s education system.
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Tatyana Menshikova says
Thank you for your clear thorough recipe.
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Susan says
Hello! Thank you for this recipe. I goofed! I forgot to discard half of the starter on day 3. Should I discard on day 4, start over, etc??
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Katherine says
Hi I’m interested to read this. I have made a sourdough starter from another recipe without doing the discard before each feed so I’ll be interested so see if it passes the float test. It has plenty of bubbles now after a week but I haven’t noticed it doubling in size.
Is it ok to keep the starter in the hotwater cupboard? It’s still quite cool out to juat leave it on the bench!
Tamara says
Just made my first ever starter today! Thank you!! With all your helpful info on this page I didn’t feel overwhelmed!! I was wondering when I take half out before feeding, what is the best way to do that? Thanks!
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Nicole says
I just realized I didn’t leave a rating on my last comment/question.. let me know if I need to redo this. I don’t want to mess with your ratings!
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Nicole says
Hello! Can you help me? I have tried your recipe for starter 3 times now. It always follows the same pattern: Day 1-2- huge growth, days 3-9- no growth at all, tiny bubbles, terrible smell and very runny.
I am feeding it 60g each of water, starter, & flour. Placing it near my stove or oven with light on. Why is it so runny all of the time? I’m using King Arthur Unbleached flour for feedings once a day. Should I just keep going and maybe eventually it will begin to rise in a couple of weeks? Thanks for any help you can give!
Tori says
The same thing is happening to me and I am not sure what to do… I need answers on how to proceed as well. Do we need to feed it 2x a day? I am on day 6.
Nicole, have you figured anything out with yours?
Danae says
I am on my second try and it is working! This time I started feeding it every 12 hrs, because I realized that it was always getting hooch on top. I believe that is doing the trick.
Tiffany says
Hi!
My starter grew beautifully until day 4, where it grew nothing. I fed it as usual because there were bubbles, but now it’s day 5 (morning) and it still hasn’t risen. I usually feed it at night before bed. Should I wait until I see rise and fall or feed it as usual on day 5?
Megan says
So each time you feed, you’re building more and more starter by discarding all but half and adding in the flour and water. But after day 7 if you continue the feedings, do you really keep increasing the volume? Or can you ever just keep it at a steady state? If you continue increasing do you start to use two jars to handle the starter? Thank you!
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Tiffany Jerome says
I think you replied to my comment by mistake! Mine failed, it only grew day 3/4 so I tossed it after it hadn’t grown over 2 weeks of consistent feedings
Manar says
I’ve just started doing this recipe and I can’t wait to see the results 😍😍
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Emilie Raffa says
Fantastic! Patience and perseverance is key ;)
Caitlin says
Hi. So I followed the recipe and I thought everything was going great my starter was doubling and tripled one I size and was so bubbly though still smelling a little funky but I got to day 6 and nothing there was no rise. I have kept feeding once a day in the hope it will come back but its been 3 days now and no movement. Any suggestions on what I did wrong and if I’ve killed it?
Nicole says
Mine is doing the same thing.. but from other posts on here it sounds like we just have to keep going until it actually starts to rise like it should. Not sure why all of these starters say 7 days, more like a week and a half or two. Have you had any luck?
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Andrew says
Hi!
Following your guide on my second attempt (first was a few years ago :/). Is it perfectly normal to see a big amount of activity early on in the schedule and then none for a while?
On my second ever feeding in week one (day) it went nuts. It seemed to more than double in volume before it fell. It hasn’t done that again – hasn’t done much noticeable growth at all in 3 subsequent feedings. Never has had much hooch but some. It smells to me like a Gorgonzola or Roquefort, which I think is the Lactobacteria and not mold. There’s nothing visible that would indicate mold in any of the discard at all. I know people (especially people that don’t like them) think blue cheeses can smell like feet so I’m assuming this is the proper dirty socks smell. :)
Anyways, I’ll keep feeding it! I know it can take a while and I am admittedly using very average white all purpose flour to do it. I figured it might take a while to get going.
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Emilie Raffa says
Hi Andrew! Yes: totally normal to see activity early on, followed by a short “slow down” period. Here’s why: Whole wheat flour jumpstarts the fermentation in the beginning of the process to get the starter going. When you switch to ap or bread flour for the ongoing feedings, the starter needs more time to grow and cultivate the yeasts. So don’t get discouraged! Just continue to feed it, observe, and be patient (which you’re already doing!).
Teresa says
Once my started is ready, and I use what I need, if there is any left over, what can I do with that, do you start process off again for more loafs, if so do I have to keep feeding, what’s the process for that please.
Emilie Raffa says
Hi Teresa! Yes: there should be leftover starter in the jar after you take out what you need. The leftover starter in the jar needs to be fed again, to not only keep the process going for future baking, but to keep your starter alive. I’ve written a detailed, informative post on feeding sourdough starters, with my best tips and tricks (linked here).
Carrie says
Today is 2 weeks since I started the sourdough starter. I’ve been feeding it every morning between 7-8am. It smells yeasty and fresh and in the morning it’s bubbly but I have not seen it double in size. I’ve done a float test the last few mornings and it floats. I’ve been feeding it at a ratio of 1:1:1 the last few days. I use warm water and I sit the jar next to my Bunn coffee maker because the coffee maker heats the water constantly and it’s a warm area. Am I missing it doubling in size during the night or do I just need to continue to be patient?
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Emilie Raffa says
Hi Carrie! Great question. Based on what you have described, it sounds like your starter is active. I think you’re missing the stage when it actually doubles in size which is why it’s still bubbly in the morning. Put a rubber band (or a piece of masking tape) around the jar to track and measure it’s growth. This will give you a clear reference point as it rises and falls.
Elina says
Hello! I am on my 3 day of rising sourdough starter. In my apartment is it pretty warm (around 23-24 degrees C), the starter rising very fast. Does it mean that I should feed it more often?
About the smell.. how the smell should be? By now it is not very pleasant..
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Emilie Raffa says
Hi Elina! If you’re noticing a quick rise and fall, which is common when the weather is warm, you can feed it more often if you’d like. This will take care of the smell too, as frequent feedings refresh the acidity levels.
Becky Smith says
Wow, 2 1/2 days and my starter is going nuts! It looks great! Once upon a time I managed to kill a starter that a friend gave me. Could it have been that I was using bleached flour? Thanks!
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Emilie Raffa says
Hi Becky! Absolutely. Sourdough can be fickle sometimes (you’re working with living bread after all!), and when we introduce chemicals/bleach etc. it can disrupt chemistry of the entire process. This may not be the case for everyone. However, it’s a great FYI, especially when things go south ;)
Angela Snidow says
Hi there! I’ve been at it for two weeks now but it has not doubled in size at all. I’ve probably stunned it because I switched flours a few times to see if I could get it going. My current feeding flour is half whole wheat and half all purpose. Should I still give it a chance to remedy itself? It smells good and yeasty and has many bubbles in there. I still feed it twice a day.
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Emilie Raffa says
Hi Angela! Sometimes, when we switch flours, it can either speed up or slow down the process when first creating a sourdough starter. The process can be fickle in the beginning. Additionally, there are other factors to consider, especially temperature (starters like warmth, ideally 75+ F). I would continue to feed it with your preferred flours, make sure it’s resting in a warm spot, and check the consistency: if it’s too runny, hold back some of the water next time. You do not need to feed it twice a day, unless the rise and fall is rapid.
Heavenly F says
So the last part where it says to transfer finished start to a clean jar, can I put start into a bowl, wash the jar that I first grew the start in, then place it back into that jar?
I bought the jar you have attached to this page and I don’t have a 2nd.
Emilie Raffa says
Absolutely! This is 100% ok to do.
Katrina mcdonald says
I did it! My starter has passed th e float test!
Question, moving forward , everytime I feed, must I discard? Thanks!
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Emilie Raffa says
Excellent! Congrats! Yes: it’s best to discard, every time, before feeding. This helps to keep the acidity levels fresh and balanced.
Ingrid says
Can I use any of the discard, and how much please.?
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Emilie Raffa says
Hi Ingrid! I typically don’t use the discard when first creating a sourdough starter. Sometimes it’s too acidic, which can wreak havoc in recipes, especially sweet ones. The condition of the discard will be different for everyone, so use your judgment here. Otherwise, wait for your starter to become established, and use the discard when it still smells fresh and yeasty. As for the quantity of discard to use, just follow the instructions of whatever recipe you’re using.
Additional resources (links)
Sourdough Discard 101
Katie says
Yay for this recipe! I was on my 3rd failed attempt and found and followed your recipe. After a little over a week it just passed the float test! I named mine “Victor”, short for Victory 😆 many thanks!
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Emilie Raffa says
Hi Katie! I love this! What a fab name. I’m thrilled you stuck with it :)
Babs says
Hi. Can I use wholewheat flour for feeding too? I don’t have unbleached all purpose flour. I’ve only got organic stoneground wholewheat strong flour (Marks and Spencer, UK) or ordinary all purpose flour presumably bleached (Tesco). Many thanks 🙂
Emilie Raffa says
Hi Babs! Yes: you can use whole wheat flours for the feedings. You’ll just end up with a whole wheat sourdough starter, instead of a white flour starter, when you’re finished with the creation process. You can try the bleached ap flour, but it might not work.
Kelsey says
Excellent instructions, super helpful and clear. It all worked really well for me, until I moved my perfect start into the fridge. When I pulled it out to feed it a week later, it smelled absolutely terrible. Did I do something wrong? Are there any other tricks to storing in the fridge that I need to know? Feeding daily if I don’t bake all the time seemed a bit wasteful, but is that the best way to keep it healthy and ready to use?
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Emilie Raffa says
Hi Kelsey! You didn’t do anything wrong. This is totally normal. Your starter will never look the same after it’s been in the fridge for a while. I have a ton of super helpful information to remedy this. Check out this post: Feeding Sourdough Starter My Best Tips & Tricks for everything you need to know. It will also teach you how to feed, maintain and store your starter when not in use.
Sarah says
Can I give someone starter once it’s “done”? If so, how would I go about doing that and would they just need to continue to feed it?
Blimby says
Since you remove half every time, store the removed half in a clean jar and feed it like you would the original starter, all they have to do is keep up with feeding it
Emilie Raffa says
Hi Sarah! Absolutely. Just transfer your desired quantity to a jar (write down the amount- I do this on tape and stick it on the bottom). The recipient will have to feed and maintain it to keep it alive. For feeding instructions, share the following link: Feeding Sourdough Starter My Best Tips & Tricks.
Laura Mastandrea says
I have the same jar, do I seal the lid down when starting my starter on the counter top or just once I’ve moved it to the refrigerator for weekly feedings? Thank you.
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Emilie Raffa says
Hi Laura! You can do both. Sealing the jar at room temperature (counter top), will build up pressure faster. Just keep an eye on it, releasing the latch if necessary so the jar doesn’t explode. Keep it completely sealed in the fridge.
Anon says
Your measurements are off. You’re saying 60g (1/2 cup) and 60g (1/4).
Emilie Raffa says
Hi there! The measurements are correct. To clarify further: in any recipe, cooking, baking, bread etc. the weight to volume conversion is not equivalent (only approximate). As indicated in this post, feeding with “equal parts” refers to weight. I give the approximate volume measures for convenience.
Lala says
Hi there! Can I just use the king athur unbleached bread flour I just bought for the starter?( I also have some Unbleached all purpose)
Anxious to start right now lol
Thanks!
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Emilie Raffa says
Hi Lala! Absolutely. The whole wheat flour is just used to “jumpstart” fermentation. It’s higher in enzymes and minerals compared to white flour. But if you have KA bread flour, it’s totally fine to use from start to finish. I’ve done it many, many times. It has great enzymes too (ap flour will also work, but I’d use the bread flour).
Diana Martin says
Well, I’m going to give it a try but I hope it will work with organic flour, despite your “tips” because I refuse to buy RoundUP soaked GMO flour that you get in the US when you don’t buy organic. In Europe, GMO (and RoundUp drenching method of harvesting) is outlawed so you don’t have to worry about that.
Emilie Raffa says
Hi Diana! I totally hear you. As an alternative, this is why I recommend King Arthur brand flour which is Non GMO (they are part of the Non-GMO Project and have the Non-GMO Project Verification). However, there’s nothing wrong with experimenting. Give it a go with organic flour and see how it turns out :)
Ashley says
In the US, even KA has to spray their non-organic wheat with glyphosphate. It’s required by law. :(
Lisa Loewen says
Im on day 3 and my starter rose from under a 1/4 of the jar…to the lid…..can i use it already?
Emilie Raffa says
Hi there! For best results, feed your starter for the full 7 days to build up strength. Otherwise, it may not work if used too soon. Plus, you’ll need to build up the overall quantity over the 7 days, so you’ll have enough starter for future recipes.
Susy says
Everything looks great but it’s not floating.
Emilie Raffa says
Hi Susy! The timing of the float test can be tricky. Do it when the starter is at peak height (double in size). If done after the starter falls, the float test might fail because the starter is losing its strength albeit being “established.”
Jane Ngu says
Hi Emilie
Thanks for your detailed step-by-step guide. I am a complete novice, and I am trying to do my starter here in Malaysia where day temperature is between 28 degree celcius to 34, but by nightfall, it can go down to 24 degree celcius.
My question is if my starter doesn’t rise on Day 3 to twice its size when it started, what should I do? What can have gone wrong?
I started today at 8:45 am. It has been more than 12 hours; apart from some bubbles on the side, nothing has happened on the surface. I understand from your guide that I don’t do anything until Day 3.
Looking forward to your reply.
Jane
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Mike says
You’re not doing anything wrong – patience is the key here. Just keep going with the feeding schedule daily. Some starters take a little longer depending on many factors, like the flour type and where it’s grown. Feed daily, and it’s ready to use when it does finally double in size within 4-6 hours of feeding. It’s well worth the wait!
Ed says
Clear, concise and enthusiastic.
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Honelyn Martinez says
Hello my quesrion os you said that take 60g from the starter then feed.what happen to a half or left starter in a jar?is it the same?need to feed too?
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Madi says
Really great recipe! I have failed many a starters but I think this one’s gonna work!
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Madi says
My starter is also named Dillon, after your son.
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Paige Baird says
After day three, so four through seven, when it says to remove half the starter and add 60 g of flour and 60 g of water, do I remove some of the starter so I have 60 g of starter? Or do I just remove half of the whole amount and add 60 g of flour in 60 g of water? Today is day four and I had more than 60 g after removing half of the starter. I am just confused if I am always supposed to remove enough to have 60 g and add the 60 g of flour and 60 g of water , or say I have 130 g of starter do I remove half of that amount and then do the same amount of grams of that half of water and flour?
Erin Evans says
My starter didn’t do anything I expected. Not to blame the recipe, I don’t know if I should have adjusted for altitude. I ended up with a King Arthur starter. Since I grew up 2 towns away from their place, I was pretty comfortable with that and it seems to be working OK.
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Candy says
What altitude are you at ?? Look up a recipe for sourdough at altitudes as it does make a difference.
Curious says
Your have a jar like mine.
Do you close out and clamp it or keep it open? And if you close it, do you keep the rubber seal of it?
Emilie Raffa says
I do both. I clamp it in the beginning to build up pressure. As the starter begins to rise, I release it, so the jar doesn’t burst. I lost the rubber seal a long time ago ;)
Mitchell says
Do you start feeding the starter at the beginning of day 3 (49 hours?) or at the end of the 24 hour period in day 3?
Deema says
Finally super simple explanation! Thanks ! Started one on day 4 looks great ! Thanks again
Wayne says
I m grateful for your recipe, I was finding this starter things is a bit like black magic but your well described instructions were a blessing. Thank you.
Alicia Burns says
How long will the starter keep with refrigeration and the continued feeding if I don’t use it often?