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
Heather Trahan says
Hi my starter is doubling in size and passed the float test… I’m just wondering cause the smell is still off better then the beginning but still smells a little like polish?? It’s that ok ??
Sheryl says
Good morning! I started day 1 yesterday and followed instructions exactly. I keep my home cool because I have hot flashes, and it’s been really cold here. So I put the starter in my oven (off) with the light on as recommended. My starter was beautiful this morning and very bubbly. My concern is that it grew x 3! As I read the instructions, I didn’t think it was supposed to grow until the 3rd or 4th day. Is this something I should be concerned about? I can send a picture of when I started and now if you like. Thanks so much. I love your recipe. It is so easy to follow.
Joyce says
Thank you for your great information on sourdough. I used freshly ground wheat for my starter and plan on using freshly ground wheat to make my bread with. Will your recipe work with those ingredients? Would I need to do extra sifting of the wheat? It’s hard Red spring wheat berries. My starter doubles and lots of bubbles and smells wonderful, but it sank when I did the float test. Does that test work with 100% wheat or is it too heavy? Sorry for the rambling I just want to make sure it has enough strength for a good lift.
Mariel says
Hello
I have started I’m on the day 5, I have feed the started all the time with whole flour, yesterday on the day 4 I feed the started with all purpose flour, and I also put it put of the jar wash the jar and put it back; today in the morning it didn’t rise at all, it had alot of liquid on the top, that I tro it out, I feed it again with whole flour, also I don’t have a scale so I put the same measurement off flour every time and I have notice that water I have put less to have the same texture, if you can’t give me some inside about the process, thank you so much🙏🙏
Katie says
I’m currently day five (going on day six) and I’m not seeing a lot of growth/increased size of the starter and it’s very liquid, like pancake batter. Following measurements by weight. There are bubbles but again, very liquid. Everything was good through day one, two, and three (stretchy consistency). Then four and five it’s just been pretty liquid, about the same volume. I discard the hooch, remove about half, and add the new flour and water. Is this normal? Am I doing something wrong? When will I start to see it grow?? Thanks!
Maureen says
Hi I’ve tried doing this starter twice and I’m having issues. My first step is great with wheat flour, lots of bubbles. But by the 2nd or 3rd feed (bread flour) it gets too watery looking and all the bubbles disappear and it doesn’t grow. I tried adding less water the 2nd attempt but same thing. Any idea what I can change?
Alexandria Gardner says
Maureen I have had the EXACT same issue both times. I’m commenting to hopefully see the reply from Emilie. I have one of those jars that show the temperature, so I know that’s not my issue! Would love to know as well.
Diane L Blocker says
My neighbor and I are having the same problem. What the heck? Neither of us are growing enough starter (90 g) for day 4. We were wondering if it is the super cold weather.
Hopefully Emilie will answer all of us.
Diane and Ches
Emilie Raffa says
Compared to Day 2, growth will slow down on Days 3+ because bread flour is being used instead of whole wheat flour. This is normal. They have different enzymes. Continue to feed it per the recipe instructions, adding a touch more flour (like you did) to correct the texture. Another reason it might be runny, is allowing too much time to elapse in between feedings. Meaning, the longer your starter sits, the more water the flour will absorb, which leads to a thin, watery texture. To remedy this, try to feed your starter at appx. the same time each day to train it to rise and fall predictably. Starters love consistency, so this is key. Lastly, continue to let you starter rise in a warm spot, ideally 75 F if possible. If this is not possible, try a hot water bath set on the kitchen counter- works like a charm!
Brianna says
I’m having the same problem! I’m on my third try. Looks amazing right before the first feed. Then with each feeding there are bubbles but zero rise and kind of liquidy
Maureen Allen says
Hi,
I stuck with it like she said and I’m on like day 12/13. It is better, but I’m still not seeing much rise, maybe an inch, but not doubling in size. It also still smells like acetone.
I do give it less water, more like 53g or so.
Any advice?
Karen says
Hello! Thanks so much for your detailed instructions! This is my first try making sourdough starter. Unfortunately, I’ve been feeding mine in the early evening and it looks like it peaks during the night so when I wake up it’s already collapsed. How do I change the feeding schedule so that I can pull off the starter to bake with when it’s at its peak?
Emilie Raffa says
Great question. Feed it in the morning. You’ll be able to start the dough in the afternoon (or early afternoon) depending on when you feed your starter. Then continue from there! PS: it’s best to play around with baking schedules on the weekend, or during another time when you know you’ll be around. This way you can nail down your timing.
Karen says
Thanks so much for your quick reply!
Elena says
Thanks for the recipe!
I am on day 5 and I haven’t seen any rise at all.
It did double on day 3 and less than double on day 4.
Its very cold where I live so I’m keeping it in the oven with the light on (thermometer reads arong 28C).
I also was using just wholemeal flour.
Can I save the starter or should I start over?
Thanks again :)
Elena
Colleen says
I’m on Day 6th of my starter and it smells like a nice red wine, which I assume is a good thing. It isn’t doubling or doing much else but bubbling yet, so I’m assuming I need to just keep going. Question is, do do a 1:1:1 feed or feed like above, removing half the starter and 60g/60g of flour and water. Thanks!
Haley says
Hi, I’m already on the 6th day, but the starter still smell like the second day, plus the texture is too runny. What should I do?
Emilie Raffa says
Your starter will look and smell different on different days. This is normal. If you feel that it’s too runny, which can happen, add a spoonful or two of flour to correct the consistency. Also, try to feed your starter at the same time each day. This way, approximately the same amount of time will elapse in between feedings which keeps the acidity levels balanced and fresh (this will help with the aroma too).
Nancy says
Thank you for this great tutorial. I’m on day 6 and I’m not seeing very much rise, just bubbles. Is it salvageable or should I start over?
Emilie Raffa says
Salvageable. Bubbles indicate some fermentation, so it sounds like your starter is almost there. However, it can take up to 2 weeks (or more) for your starter to become fully active. To give it a boost, starters love warmth. Move it to a warmer spot to rise, ideally 75 F (try placing it in a switched off oven with the light turned on for a few hours, or in a hot water bath on the counter).
Nadia Vermaak says
Thanks so much for this recipe – so well written and not overwhelming for a first-time sourdough baker :) apologies if this is written somewhere already, but once the starter is ready, how long do I need to wait after feeding it again before using it to make dough? For example, if I fed it at 7AM on baking day, is it good to use by 10AM?
Thanks so much!
Emilie Raffa says
Hi there! Timing for readiness is not concrete and will vary from baker to baker. It can take anywhere from 2-12 hours or more depending on temperature and the overall strength of your starter. This is why it’s really important to feed your starter at appx. the same time each day so you can observe and record exactly how long it takes in your current environment. In your case, try feeding your starter at 7 AM for a few days and note when it’s ready. This way, on baking day, you’ll have a more accurate time to start the dough. Does that make sense?
Nadia says
Makes perfect sense, thanks :)
Rosalind D. says
Do we feed the starter again on the same day after taking out from it to bake?
Emilie Raffa says
Yes. You will need to feed your starter every time prior to making bread dough AND for ongoing care an maintenance. Read this post for more details: https://www.theclevercarrot.com/2021/01/feeding-sourdough-starter-my-best-tips-tricks/
Rosalind D. says
Ok so I looked at the link but still a bit unclear. I know it stated to wait at least 5 hours before baking for dough to rise after feeding. But when do we feed it again after removing starter to bake…right after or at regular feeding schedule.
Example. I feed my starter every morning.
On the day I bake I feed it regularly in the morning wait at least five hours and remove what I need to bake. At what point do I feed it again?… the same day or just wait until the morning to feed it on the regular schedule?
Liv says
For days 4-6 if the starter falls before my scheduled feeding time, do I need to feed it again?
Emilie Raffa says
You can do that if you prefer, and if your schedule allows. It won’t hurt. Just try to be as consistent as you can!
Ayannah says
Hi! Thanks for the detailed recipe. When can I start to use the discard for making other dishes? It’s truly the only reason I’m doing this! 😂 Also, how do I know how often to feed it once it’s established?
Emilie Raffa says
I would only use the discard after your starter has been established (so after the 7 + days). Once established, I’ve included “A Few Tips For Ongoing Care” at the bottom of this post. Additionally, check out this post for more details: https://www.theclevercarrot.com/2021/01/feeding-sourdough-starter-my-best-tips-tricks/
Taylor says
Good evening! I started my sourdough starter journey today! I know it is already early to be asking questions but….I’m using a jar similar to the one you have in your photos. I have the top shut. Should I have it open and just top it with plastic wrap instead? Is it too sealed? I foresee many silly questions like this going forward despite how wonderfully straight forward but detailed your description/recipe is! Thank you!!
Emilie Raffa says
Haha… no worries. Either way is fine. There’s no such thing as too sealed. Some bakers insist on continued air exposure, so w/o lid, whereas others do not. I typically keep mine covered for a multitude of reasons. A sealed lid builds up pressure fast (however, you do need to keep an eye on the jar so the starter doesn’t explode through the top as it grows) and it keeps the bugs out. Plastic wrap is fine too and easier to clean. Experiment and see what you like.
Carolyn says
Hi, thanks for the recipe. So, question… Fo nothing on day two even if the starter has more than doubled? Still leave it until day three?
Emilie Raffa says
Yes! Do nothing. It needs time to acclimate.
Carolyn says
Thanks 😊
Nicole says
Hi Emilie! I started my sourdough starter at 7:45 pm on Friday… checked it at 7:45 PM on Saturday and did nothing … but by the time I woke up on Sunday morning it was so bubbly and more than doubled I thought I should do the feeding earlier than the 48 hour mark. I ended up doing the feeding at 7:45 AM on Sunday (@ 36 hours since first starting rather than 48). Is it ok to keep going at 7:45 AM moving forward? Or should I restart based on you saying it needs 48 initial hours to acclimate? As everyone else says, thank you for your impeccable details and speedy responses! I have your book too! :)
Jamie says
I am starting my sourdough journey and have found your tutorial quite helpful. I do have one question about feeding the starter once it is established. When feeding either daily or weekly, depending on where it is stored, the same ratios of flour and water are used, 60g each, correct? I don’t want to louse it up after spending that much time on it. Thank you.
Emilie Raffa says
It can be any equal quantity by weight. For example, if you have 50 g of starter, feed it with 50 g flour + 50 g water. If you have 80 g starter, feed it with 80 g flour + 80 g water. You can scale up or down as needed. You won’t mess it up. Starters are resilient and don’t “die” quickly. They might look sluggish, but with adequate time, a warm temp. and patience, your starter will reward you well.
More info in this article: https://www.theclevercarrot.com/2021/01/feeding-sourdough-starter-my-best-tips-tricks/
Kaitlin says
Hi! Thanks so much for the instructions. For the initial 60g of whole wheat flour and 60g of water, the texture is like a dough and seems too thick. Do I need to add water even though I measured by weight? It seems so thick it doesn’t look like it could form bubbles.
Emilie Raffa says
Nope! Just leave it alone. The texture is supposed to be really thick and pasty on Day 2 (even though it looks weird). All good. The texture will loosen up when you start the ongoing feedings, Day 3+.
Krista Murphy says
Hello. I am new to sourdough and I followed your instructions exactly. I am on day 8 now and it is rising and falling but seems a little runny after it falls. Is that normal? It doesn’t smell bad and has bubbles. But it just seems too runny. And after day 7 do you switch to the 1:1:1 ratio? Could that be my problem that I have too much starter when feeding? I will take any advice because I really want this to work out. My daughter is having alot of health problems and I read that sourdough bread is easier to digest so I am hoping it can help.
Emilie Raffa says
Yes, all normal. Your starter will always look different on different days. This is due to varying temperatures, type of flour used, how much time has elapsed in between feedings etc. Don’t get too caught up on disscecting these variables- it will make you crazy. Too runny = too much water. That’s it. With that said: after Day 7, if you starter is established, you can switch to the 1:1:1 feeding ratio. If it’s still too runny after following the ratio, don’t worry. It’s just a guide. Add a spoonful or two of flour to correct the consistency.
More feeding tips in this article: https://www.theclevercarrot.com/2021/01/feeding-sourdough-starter-my-best-tips-tricks/
Krista Murphy says
Thank you! I started feeding it 2 times a day and it was still the same. So I switched to the 1:1:1 ratio and it again was the same. This morning fed it with whole wheat flower instead of all purpose and it seems like it’s back to think consistency. If it doesn’t stay this way I will try adding a little more flower.
Emilie Raffa says
Perfect! Yes, whole wheat flour will definitely make it thicker (it absorbs more water than all purpose). Bread flour works in the same way too.
Lynn says
Have never made starter before. Looks easy enough. Made sourdough bread lots of times. It’s been a while but thought it was part whole wheat and part white flour or bread flour.
Can I use 30g or wheat and 30 g of white flour for my starter and to continue feeding it
Kristen says
I tested my starter on day 5 when discarding just for fun as I saw it had lots of bubbles and it had doubled in size and to my amazement it was floating! Does this mean it’s ready now even though it’s only day 5?
Thanks!😊
Emilie Raffa says
Sure thing! You’re one of the lucky ones, lol. I would continue feeding it for the full 7 days for two reasons: to build more strength AND to get the total quantity of starter up to appx. 1 cup.
Kristen says
It ended up falling flat the next day. I tried baking with it and it definitely wasn’t ready 😂. I’ve read a lot about a surge on day 3/4 and then it falling flat, this could possibly be my case 🤔
Emilie Raffa says
This is OK! Your starter will never stay fully risen. What goes up must come down, so the “rise and fall” of your starter is actually normal. And yes: Days 3-4 will slow slightly because you are making the switch to white flour for the ongoing feedings. Keep going!
Michala says
Hi! I’m on day 2 of creating my starter, and it’s already doubled in size after 24 hours. Is this normal or am I doing something wrong?
Emilie Raffa says
Normal! You didn’t do anything wrong. Most people see activity on Day 2 (this is due to whole wheat flour jumpstarting fermentation), with slower growth on Day 3+ when white flour is used for the ongoing feedings.
M Rowling says
This is a great recipe thank you, I only have one question, after the 7 days do you still have to discard half of the starter or do you just feed it once a week if in the fridge?
Emilie Raffa says
Once it’s established, I always discard a portion every time before feeding it (in fridge or at room temp.) The amount doesn’t have to be exact. Some is better than none to rebalance the acidity levels. You might find this article helpful: https://www.theclevercarrot.com/2021/01/feeding-sourdough-starter-my-best-tips-tricks/
Jane says
This is my very first attempt at making a starter. I used whole wheat flour and am on day 3. I have bubbles so I can tell it’s starting to work, but I don’t have enough dough to remove a 1/2 cup and leave a 1/2 cup. Should I wait one more day or take out just enough to have a 1/2 in the jar?
Thanks!
Meagan says
Hello! I don’t think you remove a 1/2 cup. I think you just remove half of your total starter. :)
Jane says
Thanks so much for your reply. Very helpful!
Emilie Raffa says
Yes, exactly! Thank you :)
Emilie Raffa says
Hi there! You don’t need to remove 1/2 cup. Just remove appx. “half” of what’s in the jar. Hope this helps!
Jessie says
Hi! I’m on day 8 of my starter. It’s still like yogurt consistency but kind with small bubbles but not rising much at all. I thought it was ready on day 7 so I switched to a clean jar and still fed but then when it didn’t pass the float test and didn’t double in size i wanted to wait to bake. Should I just continue on the same path and hope it’s just taking longer than most?
Emilie Raffa says
Sounds like your starter is almost there. It can take up to 2 weeks! So yes, continue on the same path. Try moving your starter to a warmer spot to rise ideally 75 F. If this is not possible, try a hot water bath: place your starter jar in a bowl of hot water (do not submerge) and leave it there until you see small bubbles start to form inside of your starter. Switch out the water as needed because it will become cold. This tip really helps.
Karla Huston says
Emilie, I love your recipes and use your book often. Since 2021, I’ve exclusively made sourdough bread using it. A friend gave me my starter in 1997. I named her Linda after my friend. I rarely used it, fed it maybe once a year. In my move to California in 2020, I carried it in a cooler across the country. In 2021, with your recipe book in hand, I revived it and use it often. I love your emails, tips, and tricks. Linda and I thank you!
Emilie Raffa says
Ahh… I love this Karla! What a story. I could literally picture your starter all nestled and cozy inside the cooler making it’s way across the country… Isn’t it amazing how they can bounce back? Your starter is a vintage star ;)
Ann H says
Emilie, curious if a starter can be made using Caputo Italian flour. Since it’s a soft wheat flour, I wasn’t sure if it would work or be the same quality as a starter made using your startup recipe using whole wheat flour/all purpose flour. My other question is if you think it would work, would it be better to use their all purpose flour or their pizzeria flour for soft breads? Thanks in advance.
Emilie Raffa says
Great question. I work with Caputo Chef’s flour (red bag) mostly for fresh pasta, not so much sourdough. However, I’m sure it can be used to create a sourdough starter with some adjustments. According to their amazon page, it contains 13% protein (which is odd since it’s a soft wheat flour!) so technically it should work. Just make sure to use the amount in grams, not cups, in the recipe above (the volume of 00 flour is not equivalent to regular all purpose flour since it’s fine milled). And for further clarification, go with the all purpose Chef’s flour instead of the Pizza flour for now. It’s less expensive. Pizza flour is best for super high-heat baking (i.e. professional pizza ovens).
Faye L Klein says
For a mature starter (grown with your starter recipe which is the best!) that has been going well for many months, is there any reason that I can’t freeze it in a plastic bag when I am away from home for many weeks?
Emilie Raffa says
Great question. You can, but keep in mind that frozen starter might lose its strength over time. It’s just one of those things… too cold? Possibly. I would refrigerate it, or dry it out for best results.
Faye L Klein says
Thank you for your response, Emilie and for sharing all of your wonderful advice and recipes.
Laura says
I know that you can actually dehydrate your starter and then rehydrate it when you’re ready to use it again. I think this might be your best bet for term storage. Xx
Scott Morgan says
The suggestion of putting it in the oven with just the light bulb is great! It worked perfectly in this cold weather.. until my wife turned the oven on without looking and baked my starter…
Emilie Raffa says
Ugh! This has happened to me too. It’s like you have to put a huge sign over the oven!
Ingrid says
Hi Emilie I am thinking of starting my sourdough making journey :P and in reading your starter info I was wondering the 1/2 mix of water and flour that you need to empty from your jar, can you put that into another jar to start another lot or is that just silly because will you only use 1/2 the starter jar for a loaf and so won’t need more than one starter??
Thanks for your time and help with this inquiry.
Emilie Raffa says
Hi there! Technically, yes. Do I recommend it? No. Here’s why: when creating a starter for the first time, per this recipe, your discard will be smelly, discolored and dark & liquidy (at times). The acidity levels are not balanced. It’s not worth saving to create a new starter. However, once your starter is up and running, your discard will be of better quality. When it’s fresh and not discolored, feel free to use it to create a new starter, share with friends, or incorporate into a sourdough discard recipe such as pancakes (search my site for the recipe! It’s wonderful!).
Ingrid says
You’re awesome 🙌 thank you so much 😊
Heather says
Hi I started making my starter and on day 3 when it was time to feed I noticed two white growths no sure if it mold and or should I start over?
Emilie Raffa says
Yes. Probably mold. I would start over. PS: this is not your fault; it happens sometimes. When you start again, make sure to clean/scrape down the sides of the jar after each feeding. Mold likes to grow along the top and sides of the jar. A mini rubber spatula is perfect for this.
Jenny says
I am on my 2nd day 2. My first batch had green moldy looking stuff on top and hooch on bottom and smelled horrible. I figured it was ruined – so I threw it out. Now, I am keeping in my oven with light on when I’m home to try and keep the temp higher. I think my kitchen is a little cool – 67 or 68. Any other ideas?
Emilie Raffa says
Hmm… was the stuff on top definitely mold? Or was the greenish stuff more liquid (hooch)? Trying to gain a visual. Next time, try to feed your starter at the same time each day. When too much time goes in between feedings, that’s when hooch and mold can build. So for example, do your feedings at 7 or 8 AM everyday, consistently for the the full 7 days and see what happens. Also, make sure your oven light temp. is not too warm. Too warm = quick rise and fall, which eventually leads to hooch as well. All normal and good to observe. Keep my posted!
Jenny says
Thanks for your feedback! I think I had too much water and my house was too cold. Needless to say, I tried again and leaving it in the oven (with the light on, mostly) and it is thriving. I am cautiously optimistic and thrilled!
Sabrina Valentine says
This is probably a stupid question, but do you close and seal the lid between feeding when starting your starter?
Emilie Raffa says
Not a stupid question, don’t worry :) I seal the lid or leave it slightly ajar (resting on top). Every baker does it differently which is really confusing. This is just what I do. Why? Keeping the lid sealed builds up pressure fast, while keeping the bugs out. Just keep an eye on the jar- if it’s glass, you don’t want the top to explode. Otherwise, leave the lid resting on top and you’ll be fine.
Vivian says
I measured the starter using a weight scale of 60g on day 1 and on day 3 it says to discard 60g which is the amount of my day 1 measurement. Don’t I need to feed the starter on day 2 to increase it to make that
60g discard on day 3?
Mahri says
You should have combined 60g water with 60g flour on day 1, so you would have 120g total. Discarding half will leave you with 60g
Freya says
Thank you, these instructions were so clear an easy to follow. It’s winter here so to start with I left my starter in the airing cupboard so it had a chance to quickly rise but now I just keep it in the kitchen and it takes a week rise because of the cold! I’ve done a couple samples with corn flour and whole wheat side by side. I’m curious to see how much of a taste difference they have as I’ve only been adding white flour to them ever since. Thanks again for your super helpful recipe! This was my first time and you helped make it easy 😊
Emilie Raffa says
You are very welcome. As your starter starter continues to build strength, it will rise faster even in cold weather. This takes time and consistent daily feedings. Corn flour sounds really interesting the way… keep me posted on that! I’d love to learn :)
Geoff says
I liked the simplicity of the recipe. Very easy to follow.
I didn’t follow every instruction thoroughly though.
When it came to mixing the starter with other ingredients, I went the old school method of really kneading/working the dough for a good 5-10mins. I then rested for 30min. Moulded again into a tight ball and did the bulk rest for 4hrs.
Cut into two equal sizes, moulded each piece again into tight round balls and placed in pots/trays. Rested for 1hr and baked. Came out perfect.
Emilie Raffa says
Thank you. I appreciate the feedback. As you continue to bake, you’ll find that sourdough is quite flexible depending on your needs. It takes practice, repetition and understanding. Well done!
Andy says
Hi,
Thanks for this recipe. I’m finding that my house is cold in winter and things are moving a bit slower but making progress. What yemp should the water be when adding? I’m using filetered water fridge so its cold and i need to heat on stove before adding. I have been heating to 80F but wonder if I shuld go warmer…? ¯\_(ツ)_/¯
Emilie Raffa says
Great question. I’ve given a recommended water temperature of 85 F. But keep in mind, the temperature is flexible for every baker. For example: in your case, the ambient temperature is cold so you want to raise your water temp. above 80 F. This is fine. You can go up to 95 F. Other bakers who live in warmer climates might use cooler water to control the rise. See the difference?
Cane says
What happens after day 7 do you use it all, do you feed every day. Sorry for the questions. Where do you store, it seems you wld have to bake bread a lot?
Emilie Raffa says
If you scroll to the bottom of this post, you’ll see the section “A Few Tips For Ongoing Care.” Everything you need to know is listed in this section, with links to different articles that can help with troubleshooting, storage and tips etc.
Stephanie Genovese says
I see my error…
“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”
If you read the description by cup vs grams, you will see the issue.
I should have read more carefully and just went by grams. The cup measurements are incorrect.
Thanks for clarifying!
Emilie Raffa says
Hi there! I’ve answered your original comment below (scroll down). I go into more detail re: gram vs. volume conversion. All measurements are correct :)
Harp4 says
What if I missed day 5, can I save it? It was looking so good. 🫤
Emilie Raffa says
Absolutely! Just continue feeding it, per the recipe instructions.
Stephanie says
My starter was so dry and not bubbly/frothy as I had expected. After watching several other videos, I think the issue was most starters are equal parts flour water whereas your flour quantity was double your water quantity. Not sure if that was a consistent typo. Not sure how so many others seemed to have such success.
Or perhaps I was doing doing something else wrong?
Alissa says
I noticed that too so I just did 1:1 and will see how it goes. Wish me luck!
Emily says
There were 60g of each? Mine is certainly not dry.
Emilie Raffa says
You didn’t do anything wrong! “Equal parts” refers to the weight amounts only, not the volume/measuring cup amounts. The conversion of grams to volume, in any recipe, is only approximate (not equivalent). Why? Because all ingredients weigh different amounts.
For example: 1 cup of flour does not weigh the same as 1 cup of water. In fact, 1 cup of flour can weigh anywhere between 125-150 g depending on how the flour was measured (i.e. spooned & leveled vs. tightly packed). 1 cup of water can weigh 220 g (measuring cup) to 230 g (glass Pyrex jug). See the difference?
That’s why bakers prefer weight measurements. 60 g of flour is always 60 grams of flour. 60 grams of water is always 60 grams of water. It’s precise. No guesswork. So, the volume measurements in this recipe are in fact correct. I’ve included them for those who do not have a scale. Any adjustments to consistency can be worked out with adding more/less flour or water to get that thick, pancake batter texture. I hope this helps!
Ingrid says
Aha!! That is why an Italian chef measures eggs and ensure had the right grams not number of eggs to make his pasta :D
Emilie Raffa says
You are correct! And very observant :)
Donna says
This worked great for me, thank you! I always thought I needed to get a starter from someone else.
Emilie Raffa says
Excellent, great to hear Donna!
Candace says
Is my starter ready to use if it meets all requirements other than the float test? I’m on day 9, have used whole wheat flour the whole time, my starter has double in size quite nicely, has a pleasant smell, and has lots of bubbles. I have tried the float test and it doesn’t float though. Should I keep feeding it or would it still be ready to use even though it doesn’t float?
Emilie Raffa says
Based on what you’re describing, it sounds like your starter is active. Congrats! As for the float test, you might be doing it at the wrong time (after peak). Try to do the test when your starter has doubled in size (peak) and not after it has collapsed (although it might still be bubbly). Other than that, you’re good to go.
Candace says
Hi Emilie,
I realized I was in fact doing it at the wrong time. Once I did it at the correct time it did in fact float! I’m trying to make my first sourdough loaf today using your sourdough bread recipe. Fingers crossed it turns out well🤞🏼
Thank you for your response!
Emilie Raffa says
Excellent! I’m so happy for you. Very observant- well done!
Bea says
I got to say 6 opened my jar and it was a soupy consistency. Does this mean it failed?
Emilie Raffa says
Hi there! No. Your starter will look different on different days depending on the temperature, flour type/brand etc. Remember, it’s a living thing. And it’s 100% normal to adjust the consistency outside of the recipe instructions. In your case, cut back on the water a little to thicken it up.
Heidi Underwood says
I love the perfectly detailed instructions. I’d rather have too much information not enough. Thank you! I just started down this rabbit hole of sourdough bread I’m getting ready to put my first loaves of bread in the oven!🙌🏻 We’ll see how this goes!
Emilie Raffa says
I appreciate that, thank you. This post reads like a “guide” because sourdough is an understanding (not just bread). The entire process takes time. Patience. And it’s not instant. The rabbit hole is very real and intense! My recommendation to any beginner is to stick with the same baker/recipe/method until you develop a baseline of knowledge. Practice, practice and practice. This way, when you’re ready to branch out, you’ll understand why things were successful, or not.
Heidi Underwood says
Emily S says
This worked perfectly! So glad I came across it, as I’d just killed my old sourdough.
Emilie Raffa says
Fantastic! Happy baking Emily :)
Ken kanady says
If I’m storing in the fridge, feeding once a week, I still take out about half before feeding right?
I’ve tried making starter many times and it didn’t work. So far, this one smells amazing! I’m on day 7!
Emilie Raffa says
Yes! Exactly. Discard half and then feed. There is some wiggle room with this, so don’t worry about being exact. The whole point is to continue to feed and care for it while subsequently not in use.
Hanna says
Day 3 woke up and it was nice and bubbly down the sides. Was going to feed it but noticed a green patch of mold on the top! Threw it out in case the spores were all through it. Any idea why that happened? House is kept at 68. Stored on the counter.
Elsie says
Not an expert, but I would guess there was some kind of residue on the jar or lid— maybe try washing in super hot water to be absolutely sure it’s clean before you start?
Emilie Raffa says
Yes! Excellent advice, Elsie. Thank you :)
Emilie Raffa says
Sorry to hear that. I would’ve done the same. Mold is frustrating, and it happens from time to time. My recommendation: scrape down the sides of the jar after each and every feeding. A mini rubber spatula is perfect for this. Additionally, make sure the lid is wiped clean as well. Be sure to feed your starter at the same time each day as well. Too much time in between feedings = hooch and/or mold.
As for the temp, your current ambient temperature of 68 F fine. I don’t feel this is an issue. However, where are you storing your starter? Is in near a fruit bowl? And is your jar airtight?
Lisa Street says
HI! I tried the recipe, and I’m on day 6 but my starter hasn’t bubbled or doubled. I’m not sure what I did wrong. Should I discard n start over?
Thanks,
Lisa
Emilie Raffa says
Hi there! Sometimes it can take up to 2 weeks for a sourdough starter to become established. This is very, very normal. Where are you in the process now? What does your feeding schedule/process look like? What brand/type of flour are you using?
Betsy says
Why do you discard half of it instead of splitting and doing two starters? Yes, yes I’m a newbie.
Jessica Fedele says
I am curious about that as well! Thanks for asking.
Kaitlyn says
It grows exponentially. If you didn’t discard you would have a ton of starter. Once your starter is established, you can do discard recipes so you aren’t just throwing it out.
William Gilmore says
I tried this recipe twice and both times I got a stiff batch of dough in a jar. It didn’t look anything like yours. What’s wrong???
AV says
If you’re following the recipe 100% and it’s still not working maybe try adding distilled or bottled water? Perhaps the chemicals in your tap water might be an issue. Maybe your house if so warm that the bubbles are happening but are gone by the time you view them?
Good luck! 😊
Emilie Raffa says
Too much flour and not enough water. The starter should only be thick and pasty on Day 2. Are you weighing your ingredients? And what type/brand of flour are you using for the entire process?
Emilie Raffa says
A few reasons. When creating a sourdough starter (for the very first time), you’ll need to discard a portion because “first time” discard is either discolored, smelly, or contains hooch. The acidity levels are totally off and not worth saving to create another starter. It’s just the way it is. The second reason is to control its growth in size. If you don’t discard, your starter will grow exponentially and you won’t know what to do with all of it! With that said: once your starter is up and running, the quality of your discard will be much, much better and can be used to create another starter or incorporated into a variety of sourdough discard recipes. Search my recipe index for plenty of sourdough discard recipe ideas (pancakes are great!).