This post will teach you how to make a beginner sourdough starter at home, step-by-step. All you need is flour, water and a little bit of patience. Before you know it, you’ll have your very own bubbly, active starter ready to make THE BEST sourdough bread, sourdough focaccia, homemade sourdough pizza crust and much more!
Looking to bake incredible sourdough bread? First: you’ll need a sourdough starter. Without it, your bread won’t rise. It’s the absolute heart and soul of sourdough baking. Creating one from scratch is not hard to do. However, the process can seem intimidating (especially for beginners). Let’s change that. Adapted from my bestselling book Artisan Sourdough Made Simple, I will demystify and simplify the process with step-by-step instructions.
Once your starter is established, it can be used for a wide variety of sourdough bread recipes including this scrumptious sourdough bread with olive oil (most popular recipe on my blog!), my sourdough focaccia, sourdough pizza crust, sourdough sandwich bread and soft sourdough cinnamon rolls to name a few!
What is a Sourdough Starter?
Sourdough is more than just a recipe; it’s an understanding. So before we dive in, let’s define. Simply put: a sourdough starter is a live fermented culture of fresh flour and water. Once combined, the culture will begin to ferment and cultivate the natural yeasts found in our environment. A small portion is added to your bread dough to make it rise. Commercial yeast IS NOT required.
Sounds a bit weird, right? Of course it does. And it should. Know this: natural “wild” yeast is all around us. It can be found in a bag of flour, in the air, on your hands etc. Just because you can’t see it, doesn’t mean it’s not there and doing its thing. It’s like magic.
How Long Will It Take?
To create a sourdough starter from scratch, the overall process will take 7 days (or more) from start to finish. It’s not instant. First, you’ll create the starter with whole wheat flour to jumpstart fermentation. Then, you’ll continue to feed it with regular all purpose flour to cultivate the wild yeasts and friendly bacteria.
When Will it Be Ready To Use?
Your starter is ready to use when it has doubled in size, with plenty of bubbles on the surface and throughout the culture.
NOTE: It’s not uncommon for it to take up to two weeks or more for the starter to become active. It all depends. I know this timeframe sounds a bit vague, but growing yeast in a jar (that’s basically what you’re doing) can be unpredictable at times. Please be patient if the process takes time for you- it’s normal.
Is it Difficult to Do?
Absolutely not! In short: you’re basically adding flour and water to a jar, feeding it with more flour and water over time, and then waiting for it to become bubbly and double in size. That’s it. Most of your time involvement is hands-off. Can I ask you a favor though?
Don’t overthink it.
There’s a lot of sourdough information out there, and you will fall down a major rabbit hole if you start poking around. Just stick to this tutorial for now and follow the steps as written.
Beginner Sourdough Starter Recipe
You will Need:
Supplies
- 3/4 L jar (I use this one)
Ingredients
To create the starter:
- 60 g (1/2 cup) whole wheat flour
- 60 g (1/4 cup) water
To feed the starter each day (Day 3-7):
- 60 g (1/2 cup) unbleached all purpose flour or bread flour
- 60 g (1/4 cup) water
NOTE: Use regular, unbleached all purpose flour or bread flour for best results- skip organic. The enzymes are different which can hinder the rising process the first time around. I use either KAF, Trader Joe’s or Whole Foods. Filtered water or tap water is fine. Use the latter if you know it’s mostly chemical/chlorine free.
Day 1: Make the Starter
- Before you begin, establish a feeding schedule. In other words, feed your starter at the same time each day. This will establish consistency, which sourdough starters love. Consider feeding your starter in the morning when you wake up.
- Combine 60 g (1⁄2 cup) of whole wheat flour and 60 g (1⁄4 cup) of warm water in a large jar.
- Mix with a fork until smooth; the consistency will be thick and pasty. If measuring by volume, add more water to thin out the texture if needed. Cover with plastic wrap or a lid, and let it rest in a warm spot, about 75-80 F for 24 hours.
TIP: Looking for a warm spot? Place your starter on a cookie sheet inside the oven (turned off) with the light on for a few hours (but not overnight- it might become too warm). You can also use a proofing box set to your desired temperature, or a microwave with the door ajar and the light on.
Day 2: Got Bubbles?
- Today, you’re going to check if any small bubbles have appeared on the surface.
- Bubbles indicate fermentation, which is what you want! However, it’s okay if you don’t see anything right away; the bubbles might have appeared and dissolved overnight while you were sleeping. This happens quite often.
- You do not have to do anything else right now. It does not need any flour or water. Just rest the starter in your warm spot for another 24 hours.
Day 2 (Con’t): What’s that brown liquid?
- During the creation process, and even after your starter has been established, a dark liquid might appear on the starter (the image above shows the liquid in the middle of the starter- it’s usually found on the surface).
- This liquid is called “hooch” and is an indication that your starter needs to be fed. It also has a very stinky smell, similar to rubbing alcohol or gym socks. This is normal. Don’t freak out. Any time you see this liquid, it’s best to pour it off, along with any discolored starter present. However, on Day 2 just leave the hooch alone; you can get rid of it tomorrow when you start the feedings.
Day 3: Feed Your Starter
- Whether bubbles are visible or not, it’s time to start the ongoing feeding process.
- Remove and discard approximately half of your starter from the jar (you should have about 60 g left). Use a spoon. The texture will be very stretchy. Add 60 g (1⁄2 cup) of all-purpose our and 60 g (1/4 cup) of warm water. Mix with a fork until smooth.
- The texture should resemble thick pancake batter or plain yogurt at this point so add more water as needed. Cover and let rest in your warm spot for another 24 hours.
DAYS 4, 5, & 6: Keep on Feeding!
- Repeat the same feeding process as outlined on Day 3:
- Remove and discard half of the starter, and feed it with 60 g (1⁄2 cup) of all-purpose flour and 60 g (1/4 cup) of warm water. As the yeast begins to develop, your starter will rise, and bubbles will form on the surface and throughout the culture.
- When the starter falls, it’s time to feed it again.
TIP: Place a rubber band or piece of masking tape around the jar to measure the starter’s growth as it rises.
Day 7: A Sourdough Starter Is Born!
- By now, your sourdough starter should have doubled in size.
- You should see plenty of bubbles, both large and small. The texture will now be spongy, fluffy, and similar to roasted marshmallows (think: s’mores). It should also smell pleasant and not like stinky gym socks. If these conditions are met, your starter is now active.
- The very last step is to transfer your sourdough starter to a nice, clean jar. In keeping with tradition, you can also name it (and please do!). My starter is called Dillon after my oldest boy and it’s bright and bubbly, just like he is ;)
- Now you’re ready to bake! Start with my beginner sourdough bread recipe- you’re going to love it!
What’s Next? Let’s Make Bread!
- Sourdough Bread Recipe (reader favorite!)
- Beginner’s Guide to Sourdough Focaccia
- Best Sourdough Pizza Crust (No steel or stone!)
- Feeding Sourdough Starter: My Best Tips & Tricks
- Troubleshooting Your Sourdough Starter
A Few Tips for Ongoing Care…
So you’ve created a sourdough starter! Now what?
Just like any living creature, it must be kept alive with regular feedings to maintain its strength. If your starter is not strong, your bread will not rise. Caring for your starter is much easier than you’d think, and certainly won’t take hours of your time.
Note: You will need to feed your starter every time prior to making bread dough and to maintain it (keep it alive).
How to Feed a Sourdough Starter
Feeding Routine:
- Begin by removing and discarding about half of your starter.
- Replenish what’s left in the jar with fresh all purpose flour and water.
- Cover loosely, and let it rise at room temperature until bubbly and double in size. Once it falls, the bubbles will become frothy and eventually disappear. Then you’ll know it’s time to feed your starter again.
- Feed your starter everyday if it’s stored at room temperature. If you keep it in the fridge, feed it once a week.
PS: If you miss a feeding, don’t worry- your starter is not going to die. It might look ugly (and smell horrendous) but it usually just needs a few feedings to perk back up.
When is Your Sourdough Starter Ready To Use?
Your starter is ready when it shows all of the following signs:
- bulk growth to about double in size
- small and large bubbles on the surface and throughout the culture
- spongy or fluffy texture
- pleasant aroma (not reminiscent of nail polish remover/gym socks/rubbing alcohol)
If you’re having trouble spotting the signs, don’t forget to place a rubber band around the base of the jar to measure the starter’s growth.
You can also try the float test mentioned above: Drop a small dollop of starter into a glass of water. If it floats to the top, it’s ready to use.
How to Store Your Sourdough Starter
Once your starter is established, you have two storage options to consider.
At Room Temperature: If you bake often—let’s say a few times a week—store your starter at room temperature. This will speed up fermentation, making the starter bubbly, active, and ready to use faster. Room temperature starters should be fed one to two times a day, depending on how quickly they rise and fall.
In the Fridge: If you don’t bake that often, store your starter in the fridge covered with a lid. You’ll only need to feed it about once a week or so to maintain its strength when not in use (you can just feed it cold and then pop it back in the fridge right afterwards; no need to warm it up first). When you are ready to make dough, feed your starter at room temperature as needed, to wake it back up.
**TIP** For more info on sourdough starters please read Feeding Sourdough Starter: My Best Tips & Tricks.
Sourdough Starter Faqs
Yes. All purpose flour is easy to find, inexpensive and reliable for starter growth.
Yes. Because whole grain flour absorbs more water than all purpose flour, adjust the texture with additional water if it’s too thick.
Yes. Adjust the texture with additional water if it’s too thick.
Yes. But it’s not recommended. The chemicals can throw off the rising process. However, some readers have reported success with bleached flour. Your choice!
It might. To clarify: organic flour is not bad to use. The enzymes are just a bit different. This means the overall process might take longer than indicated. I recommend using all purpose flour instead because it’s more predictable (and less expensive!).
Whole wheat flour is used to jumpstart the fermentation process. If you do not have whole wheat flour, just use all purpose flour instead. The starter will be fine. I switch to all purpose flour for the feedings because it’s reliable, inexpensive and practical for everyday baking (remember, a portion of your starter is removed, discarded, or used for something else).
To refresh the acidity levels and to control the overall growth in size.
To learn more please read, Sourdough Discard 101: Recipes & Faqs Answered.
In the beginning, I typically don’t recommend using the discard (it’s usually really smelly and discolored). I recommend using the discard after the starter has been established. However, everyone will have a different experience with this. If it looks good- use it!
For more info please read, Sourdough Discard 101: Recipes & Faqs Answered.
If your starter is used to one type of flour, and then you swap it out for something else, just give it time to adjust. It might react immediately (in a good way!) or it might be sluggish at first and then eventually perk up.
For more info please read, Feeding Sourdough Starters: My Best Tips & Tricks.
Beginner Sourdough Starter Recipe
- Yield: appx. 240 g (1 cup)
- Category: Sourdough Starter
- Method: 1-Bowl
- Cuisine: American
- Diet: Vegan
Description
Looking for an easy, sourdough starter recipe for beginners? Adapted from my bestselling book Artisan Sourdough Made Simple, follow my no-nonsense guide for practical tips, tricks, and ongoing care- anyone can do it.
Ingredients
Note: Once your starter is established, use it to make my sourdough bread.
- 1x (5lb) bag all purpose flour or bread flour (I use either KAF, Trader Joe’s, or Whole Foods)
- 1/2 cup (60g) whole wheat flour (I use KAF whole wheat)
- Water (preferably warm around 85F )
Tips:
- The overall process typically takes 7 days, if the temperature is warm enough, ideally 75+ F. However, it can take up to 2 weeks or more for a strong starter to become established. Please be patient. Find a warm spot for your starter to rise (see tip in recipe below), and use warm water in your feedings if necessary to give the fermentation a boost.
- Only a small amount of whole wheat flour is used to jumpstart the fermentation process. If you don’t want to commit to a large bag, smaller bags are available in most grocery stores. Alternatively, you can use all purpose flour only.
- You will also need one large 3/4 L jar, or something of similar size (I use this one.).
Instructions
Before you begin: Establish a feeding schedule. In other words, feed your starter at the same time each day. This will establish consistency, which sourdough starters love. Consider feeding your starter in the morning when you wake up.
Day 1: Combine 60 g (1⁄2 cup) of whole wheat flour and 60 g (1⁄4 cup) of warm water in a large jar. Mix with a fork until smooth; the consistency will be thick and pasty. If measuring by volume, add more water to slightly thin out the texture if necessary. Cover with plastic wrap, reusable wax wrap, or a lid and let it rest in a warm spot, about 75-80 F, for 24 hours. Temperature is important.
TIP: Looking for a warm spot? Place your starter on a cookie sheet inside the oven (turned off) with the light on for an hour or two (it can get hot in there, so keep you eye on it!). Center rack is best. You can also use a proofing box set to your desired temperature, or a microwave with the door ajar and light on.
Day 2: Check to see if any bubbles have appeared on the surface. If you don’t see anything, it’s okay. The bubbles might have appeared and dissolved overnight while you were sleeping. You don’t have to do anything else now. Rest the starter for another 24 hours.
TIP: During the creation process, and even after your starter has been established, a dark liquid might appear on the surface and throughout the culture. It has a very stinky smell, similar to rubbing alcohol or gym socks. This liquid is called “hooch” and is an indication that your starter needs to be fed. It’s normal. Any time you see this liquid, it’s best to remove it along with any discolored starter present. However, on Day 2 just leave the hooch alone. You can remove it tomorrow when you start the feedings.
Day 3: Remove and discard approximately half of your starter from the jar (you should have 60 g left). The texture will be very stretchy. Add 60 g (1⁄2 cup) of all-purpose flour and 60 g (1/4 cup) of warm water to the jar. Mix with a fork until smooth. The texture should resemble thick pancake batter or plain yogurt at this point. Cover and let rest in your warm spot for another 24 hours.
As the yeast begins to develop, your starter will rise, and bubbles will form on the surface and throughout the culture. When the starter falls, it’s time to feed it again. TIP: Place a rubber band or piece of masking tape around the jar to measure the starter’s growth as it rises.
At a glance, your overall daily schedule with measurements should look like this:
- Day 1: 60 g flour + 60 g water = 120 g starter
- Day 2: Do nothing
- Day 3: Remove & discard half of the starter/ 60 g starter + 60 g flour + 60 g water = 180 g starter
- Day 4: Remove & discard half of the starter/ 90 g starter + 60 g flour + 60 g water = 210 g starter
- Day 5: Remove & discard half of the starter/ 105 g starter + 60 g flour + 60 g water = 225 g starter
- Day 6: Remove & discard half of the starter/ 112.2 g starter + 60 g flour + 60 g water = 232.5 g starter
- Day 7: Remove & discard half of the starter/ 116.25 g starter + 60 g flour + 60 g water = 236.27 g starter
Wondering if your starter is ready to use?
When your starter is fully active, do the float test. Feed your starter, wait for it to double in size, and then drop a teaspoon of bubbly starter into a jar of water; if it floats to the top it’s ready to use.
Storage Options
If you bake often, store your starter at room temperature (feed it 1x-2x a day to keep it active). If you plan to bake only once in a while, store it in the fridge to preserve its strength (feed it 1x a week). When storing your starter in the fridge, there’s no need to bring it to room temperature first before feeding it. Just give it some flour and water and pop it back in the fridge.
Comments
Raegan says
This worked amazingly! Both are 7 days old and bubbling, going to attempt something with it 👌
Emilie Raffa says
Fantastic. Thanks for sharing your feedback!
Anthony-Héctor says
Hey y’all thought I’d leave a running commentary as an encouragement 2 anyone who’s sourdough starter has a mind of its own and won’t b tamed.
Day 2: got a rise out of Ellie but being coy proffered only a modest rise with bubbles and some frothing. Nothing overly exuberant. Not did she offer up any hooch. Thusly, left her 2 her own devices wrapped up in a thick cotton handtowel. No, I don’t know the threadcount per sq inch. Nor if it’s made from Egyptian cotton.
What I do know is that after a night’s swaddling in front of a space heater Ellie bloomed and reawarded me more than 2-fold.
Day 3: feeding at established hour. No hooch.
Ellie was a hungry girl bcuz after 5 hours she has tripled in size from her modest beginnings. Nearly convinced I’m on the right track.
So peeps for anyone disheartened by slow or appearingly non-existent results, patience. Some levains r more accommodating, like my Ellie, while others b like wild stallions. In the end y’all show ’em who’s head of the kitchen!
Emilie Raffa says
Love this thorough feedback. Thank you for taking the time to comment! PS: you have the concept nailed down to a T: patience is key. For some bakers, the process will be super quick and for others, it’s slow. It’s just the way it is. And when you finally accept this, something just clicks, and the process takes off.
Labone says
Hi, after the starter has been made and established, will it continue to grow if not used regularly? Or will we have to keep up regular bakes?
Many thanks!
Emilie Raffa says
No. It won’t grow unless it’s fed, which is something you have to do every time prior to using it AND for ongoing care. You don’t have to keep up with regular bakes. In fact, you can store your starter in the fridge until ready to use again. There’s an art to this, which is why I’ve written a separate article with more helpful details. See below:
https://www.theclevercarrot.com/2021/01/feeding-sourdough-starter-my-best-tips-tricks/
Dakota says
Look, I’ve tried to make sourdough starter so many times and NEVER once has it worked out.
I followed your recipe and instructions to a T – I read this entire post 3 times top to bottom, well let me tell you it’s day 7 and I went to feed her (she is now named Martha) she was ALIVE doubled in size perfect. I almost cried, this is the best step by step instructions. Trust it, follow it, it’s the bible of sourdough.
Emilie Raffa says
I’m crying with you! Welcome to the world Martha. And please give yourself some credit too! You get the concept of sourdough which is more than just a recipe, it’s an understanding. Well done.
AC says
Yes you can.
Elaine Owens says
When feeding the starter do you always have to dump out half of the old?
Emilie Raffa says
This helps to refresh and rebalance the acidity levels within the starter (think: sour vs. fruit aroma), while preventing it from growing exponentially in size.
Kate says
After day 7 and starter is ready, you mention keep feeding it daily (If using it often). Does that mean that we need to also keep discarding half each day as well when adding the flour and water? Thank you!
Maranda says
I’m on day 4. Last night my starter “fell” but I waited until this morning to feed it so the schedule wouldn’t be “off”… it smells cheesy. I went ahead and fed as I did on day 3. Am I ok to continue with this? Or do I need to start fresh? And if it falls (during the first 7 days) prior to the normal feeding time …should I go ahead and feed it then? Thanks!
Jenn says
In the first week feed it on schedule. It’ll work itself out!
Laurie says
My starter is in day 14 and I just can’t get it to double in size. It is finally rising slightly above the start line… I have been consistent with temp, flour, warm water…. It smells kind of like wine, not alcoholic, more fruity? Lots of bubbles throughout now…I feel like it is getting close to being active, and read that maybe I should feed twice a day… does this mean I need to discard half of the starter when I go to feed it again? Also 60 g warm water and 60 g flour? I wasn’t sure if I am just supposed to feed again without discarding…it will fit in the jar, so wasn’t sure either way… I have about 116 starter plus the 60/60 I added this morning. Maybe slow ramp to 1:1:1 ratio now that I’m close to it being active? Any thoughts would help!! Thanks!
Tamera says
How many total days is the starter kept in the oven with the light on? How many hours per day should we keep the oven light on?
Thank you!
Laurie says
I am new to this, but I think the goal is to maintain consistent temperature within 75-85 oF, so keeping a thermometer in there and checking to see when temp stabilizes (door open/closed, etc) is probably best bet! I have been using my microwave and keep a portable thermometer in there…. I figured out after a week that if I leave the light under the microwave on the low setting with door closed it keeps at 79-80 oF perfectly… just have to watch out when cooking in stove as it gets much hotter… not a big hassle but I am looking into getting/building a little box with a temp regulator so I don’t have to move everything when I need to use the microwave or stove…
I’m on day 15 of starter creation in very chilly area, and my starter is close to being active… I used the discard yesterday and it worked great for what it’s worth! Good luck!!!
Lauren says
I’m on day four and just fed started. It’s been rising like crazy everyday but man it smells horrendous. Is this normal?
Tamera says
My daughter and I just started this starter recipe yesterday (2/18/24), we have kept in in the oven with the light on, only turning the light off when we sleep. It has been almost 24 hours, and has tons of bubbles, a little hooch on the bottom, and it has already doubled in size. My question is, because it has already doubled in size, is it ready to use, or do we continue the schedule to day 7 as explained?
ANY HELP WOULD BE Apreciated!!
Thanks.
Martin Hewitt says
Continue the schedule to day 7 as explained
Tamera says
Thank you!
Lamb says
Hello, i’m only 36 hours into making the starter but it has doubled in size with lots of bubbles. It smells strange though. I’m to feed it now instead of waiting the full 48 hours as it seems hungry. Please let me know if this is normal! Thank you!
Martin Hewitt says
This is normal
Phoebe says
Help, it got very cold, 50’s, in my house overnight, starter day 1. Should I start over?
Coco says
Once it is active do you still discard when feeding?
Annie N says
In looking at the glass container you use: Do you clamp the lid down or leave it slightly open (i.e., ajar, and sorry for the pun). I’m on my third attempt (the other two tries did not make it), and hoping the third time will be the charm versus a grim demise. Thanks!
Tamra says
I can’t wait to try this; it doesn’t sound as foreboding as I would have thought. I eat less gluten in my diet (for inflammation reasons), and have been told that sourdough bread has less gluten / is better for low-gluten diets. Is that true? Can a gluten-free flour be used instead of whole wheat or all-purpose flour? Thanks!
Estela says
I’m in my 4th day of feeding but I cannot see the starter raising at all. What Am I doing wrong?
Emilie Raffa says
Give it more time! Your starter needs a full 7 days or more to activate. Continue to follow the directions, making sure to feed your starter at the same time each day and let it rest in a warm spot ideally, 75 +.
Shirley Lang says
hello- I am “newish” to sourdough bread making- received a starter from a friend maybe 9 months ago, who gave me a recipe and a King Arthur information sheet. I have been mostly successful, but I think I recently killed my starter. The bread did not rise, and when I tried to feed the remaining starter, it bubbles but does not rise. IS it dead? AND CAN I revive it?
I just dumped all but 1/2 cup of the starter, adding 1/2 cup each all-purpose flour and reverse osmosis drinking water from the water store. I have an upside down coffee filter over the top (of a 1 qt Mason jar), and it is sitting on top of my stove with the stove top light on. Your observation/suggestions are appreciated!
Thank you,
Shirley ~
Laurie says
I was so excited that I had finally done this right… the whole wheat flour to start made it rise crazy… but after day 3 feed with plain Jane KAf (all-purpose), it hasn’t risen at all :(. Some bubbles, but not a ton…Wondering if I could have possibly put in too warm of water and killed it? I was just gauging by hand, but I measured one day and it was definitely warmer than 90F…. Im on day 11
Im thinking of trying to start another one with whole wheat… and then feed it the white whole wheat instead of the all-purpose… every all-purpose and bread flour at the store has “enzyme” in ingredient list, but both full germ whole wheat and white whole wheat do not. Any thoughts on that?
Tammy M Thomas says
I tried another recipe and it didn’t turn out very well. I am so excited to say that it is day 7 and my sourdough starter rose almost to the top of the jar and smells fantastic. I am curious about the continuation process however because days 4 through 7, you recommend a little more sour dough each day, but the water and flour ratios stay the same. What do you do after day 7? You recommended on your other page to always keep the rations the same. So in continuing the process, do I use 60 grams of starter, 60 grams of water, and 60 grams of flour? Thank you so much for sharing this starter recipe. I am looking forward to trying some of your recipes.
Estela says
I am in my 4th day but I cannot see increase the size I can see bubbles tough, Is this normal? Any advices?
Emilie Raffa says
Yes. It’s normal. Starters take time to become established, approximately 7 days or more. Continue following the directions as written, making sure it’s resting in a warm spot for best results!
Betty Rubble says
This is a terrific guide on sourdough starter. I’m very excited to try it, because I am even more excited to try your sourdough focaccia recipe!
I do a lot of dying and processing of natural fibers, and I have a suggestion that may help your readers. Many municipal water supplies include chemicals in trace amounts that can easily kill microbes, including good ones, like bread yeast. The solution is simple: draw the water into a deep pot, and let it sit overnight. The chemicals evaporate out.
You can ditch this bit of the review, but I thought you personally might be interested to know that I use a method to scour smelly, scungy raw sheep fleeces that literally ferments the dirt out of them. The wool comes out clean and ready for carding and spinning. It won’t work with water right out of the tap.
Natalie says
Thank you so much for this beginner friendly recipe & clear guide. I followed your starter recipe + sourdough recipe and everything turned out so well. My shaping skills could use some work but I’m very grateful for a successful first go at sourdough and am so excited to continue baking and learning!
Shannon says
When I want to store in the fridge do I feed it first then put in the fridge or just put existing starter in fridge?
Emilie Raffa says
Feed it first, and then store in the fridge.
Andrea says
Hi! I’m trying this for the first time but I have a question…why not put the half you discard in another jar so you have multiple starters if we can keep them in the fridge? How long is a starter good for? I was thinking come the holidays gifting people with a ready to go starter and ingredients to make some bread…so I’m really just curious! TIA
Emilie Raffa says
Great idea! When creating a starter for the first time, I do not recommend using the discard to create multiple starters; the quality is not the great. However, once it’s established feel free to do so. You’ll have better results this way. A sourdough starter can last forever with proper care and consistent feedings. For long term storage, store in the refrigerator and feed weekly or dry some out on a parchment-lined baking sheet to be rehydrated later on (details in my book).
Christine says
This has been an excellent article. I have successfully made my first loaf from my own starter and am very happy with the results. Still learning, not perfect yet, but getting there.
I have used some of the discard (day 5) adding some yeast to it, to make pizza dough and also to make a flatbread. The pizza dough was amazing, very crispy crust and a great chew. The flatbread was amazing as well. What a fun ride.
Emilie Raffa says
This sounds great! Thanks for sharing your tips Christine!
Tina Saxby says
If feeding starter after 7 days because it hasn’t reached desired criteria do I still discard half then feed it
Emilie Raffa says
Yes, continue to feed it until it becomes active. For best results, read the following articles below for ongoing feeding care and trouble shooting:
https://www.theclevercarrot.com/2021/01/feeding-sourdough-starter-my-best-tips-tricks/
https://www.theclevercarrot.com/2018/03/troubleshooting-your-sourdough-starter/
alice says
Hi there. Is it ok to dump out the contents into a paper bowl, when getting rid of half, to measure? Should it be so precise?
Claude Hale says
Could I use my discard to make more bread?
Mimi says
If I fed it half a day late on Day 4 should i just start over?
Emilie Raffa says
No need to start over! Just keep feeding it per the recipe instructions adjusting the total length of time, if needed.
Elisabeth says
Thank you so much for your instructions. You have explained it in such a way that it is easy to understand and so encouraging to me. I look forward to connecting to this site for further instruction. Elisabeth
Rick Rupp says
Talk to me about being Gluten Free Thx Rick
Tish says
This was beyond helpful!! I am glad i came across this, i made my first starter with this and have since made English muffins and bagels! Thank you for the awesome explanations and thorough directions!!
Carol says
Easy to follow instructions.
Thank you.
Alyssa says
After the starter is active and you can store it in the fridge, do you continue just covering with a towel or do you switch to a lid?
G. MacN says
Storing in fridge requires only 1 to 2 feedings per week as opposed to daily on counter.
Another option is to freeze starter in air tight container for up to a year.
It is only recommended to freeze mature starter.
Once starter is mature, remove amount you would normally use for receipe and freeze, continue step with each additional discard until you have what you feel is an adequate supply of individual frozen starter.
Use frozen starter in future baking( may need a feeding Once thawed before use).
Once you get to final frozen starter, restart the feeding cycle of last batch to create new batches to be frozen (save you the process of waiting a week for mature starter)
Kim says
Help my sour dough isn’t rising. It’s day 8 and it’s doing nothing. I’ve followed all the instructions. I’ve placed it in the oven with the light on and still nothing. It doesn’t rise and has few bubbles. It’s like it’s stuck or something. What should I do? Is it dead? I use filtered water at 85 degrees, and Bob Mills unbleached all purpose flour to feed it.
Barbara says
I had the same problem and tried everything I could think of. So yesterday after feeding I just covered it with a coffee filter instead of the jar lid and this morning it tripled in size. Thinking it didn’t get enough air when lid is screwed on too tide.
Emilie Raffa says
Thank you Barbara! Great advice!
Emilie Raffa says
Moving forward, keep your starter on the kitchen counter so you can see it. Feed it at the same time each day. If the texture is too runny, add more flour to reach a thick, batter-like consistency or use bread flour (and remember to note this consistency for ongoing feedings to get it up to speed). Then, create a hot water bath: place your starter jar in a bowl of hot water (do not submerge) and let it rest at room temp. changing out the water as needed. Bubbles will start to rise from the bottom up. Also: another reader recommended using a coffee filter instead of a lid for more air circulation. Try a combination of these tips!
Elisa says
Thank you so much! I made my starter and followed all directions. I got a little worried on day one because I don’t think I used enough water, but was able to continue feeding and had a healthy starter on day 7. I made 2 loaves of bread and they turned out great! I’m excited to see what other things I will bake.
Emilie Raffa says
Starters are very resilient. It’s all about consistency, which you figured out intuitively by continuing to feed it. Well done! For more info on feeding, check out this article: https://www.theclevercarrot.com/2021/01/feeding-sourdough-starter-my-best-tips-tricks/
Amanda says
Hi! I am on day 8 (didn’t pass the float test) but I have noticed my starter falls before the 24 hour mark to feed it. Should I feed it sooner if it starts to fall? I have noticed the past two days when it’s the 24 hour mark to feed that it is dry on top and has fallen.
Emilie Raffa says
Great observation. Yes: go ahead and feed it sooner. Totally fine. Moving forward, continue to observe and record how long it takes to rise and fall (the timing will change throughout the seasons as your ambient temperature changes) and make adjustments from there.
Kathryn Siede says
I have been following the starter recipe and method but still unsure when I use it? Do I add it to my bread mixture when it is in max rise? As I have never actually caught it at this stage yet? Thanks in advance? Also day 3 of feeding and I have not been discarding? Oopsie can I just start discarding half now and extend the length of days feeding? Or is it once it’s risen and float test its good to go.
Emilie Raffa says
Yes. For best results, use your starter when it has doubled in size, also known as “peak” height. It’s hard to catch this stage if you don’t know how long it takes for your starter to rise. That’s why it’s beneficial to feed your starter at the same time each day, so you can observe and record how long the rise takes. Then you can calculate! It’s ok if you did not discard on Day 3. Just do so going forward extending the length of time it needs to become fully active.
mindy m says
This has been SUPER helpful… my start is on day 7 and ready to go. I do have a question, do I continue to remove half of the starter each time I feed it moving forward? Thank you so much!
Emilie Raffa says
Yes! It’s best to discard some of your starter before feeding it each time. It rebalances the acidity levels and keeps it from growing exponentially in size. Alternatively, to limit discarding, you can keep a “mother” sourdough starter in the fridge. To use, remove some of the starter from your mother jar and feed it separately in a small bowl or jar.
Shauna says
Should it smell like wine?
Jana Michaud says
Sour dough bread. Can you freeze your starter dough that you do not use.
Shauna says
I’ve not finished the process.
Tonight will be the…3rd time I reduce and feed. I still have a couple more days until I can go to once a week feeding, and start keeping it in the fridge. It’s just got a really strong smell of wine.
(Like a dry white wine) I assume that’s normal then?
Emilie Raffa says
Generally speaking: the aroma should be fresh and fruity. If it has a strong alcohol smell, which can be normal at different stages throughout the process, it just means that your starter is “eating up” all if its food and needs a fresh feeding of flour and water, relatively soon. This is why it’s important to discard some of your starter before feedings to refresh the acidity levels within the culture itself. Hope this helps!
Emilie Raffa says
To clarify, do you mean freeze the dough (unbaked)? Or your sourdough starter? Thanks!
Gill says
I’m literally on day 5 of my starter and it’s looking great 👍 I’ve never made soughdough before so really looking forward to it!
Thankyou Clever Carrot 🥕
Emilie Raffa says
You are very welcome! Good luck!
Carl Stapleton says
Hello
I am on day 8. I have some bubbles but it is not growing. I feed it at 7 each morning. The average temperature is between 70 to. 80 degrees F. I use the oven with the light. I followed the instructions, I eve use a scale to measure the ingredients. A bit frustrated, my second attempt. Any thoughts!
Thanks
Carl
Lucero says
When you are covering it, make sure to not put a lid on tightly. It needs to breathe. Cheese cloth with a rubber band would do well as a “lid”
Emilie Raffa says
My sense is that it’s too warm. The oven light can get very hot after a while, and your starter is probably exhausting itself too quickly. Try the hot water bath tip instead: place your starter jar in a bowl of hot water (do not submerge) and leave on the counter. Change out the water when you can remember (it gets cold). Continue to feed it at the same time each day, monitoring the rise and fall, bubbles etc. If it’s too runny, cut back on the water and/or switch to bread flour.
Alaine says
Ok, so tomorrow is my 7th day…I’m a bit nervous.in reading your instructions..I should discard first, then add again…then take out what I need? Do I transfer it to a clean jar first? Just need help! Thanks!!
Emilie Raffa says
You are discarding and feeding (from Day 3 onwards) until your starter is active. On Day 7, if it’s active, great! Once it has doubled in size, take out what you need for your recipe. If not, keep feeding it. I recommend transferring your starter to a clean jar if your current one is a little crusty from the feeding process. However, this is optional.
Francesca says
Hi, thank you for the recipe and guide! I am on Day 3 and am due to feed it after discarding. You mention removing the hooch. The hooch is at the bottom of mine. Do I need to mix it before discarding half or just remove the top half? It hasn’t quite doubled in size yet but had definitely grown.
Alexandra says
Mine is the same, the hooch is on the bottom! Hopefully someone knows what that means and what to do about it
G. MacN says
If you have alot of hooch, like an inch in a quart jar, the pour it out and replace with same amount of water. Mix then continue with dividing and feeding schedule.
If it is just a little bit of hooch just mix it in and then divide and feed.
Emilie Raffa says
Hi there! Totally normal. Just tilt the jar and scoop it out if possible. Don’t worry if you can’t remove all of it; just don’t mix it back in.
Danielle says
When I had a middle layer of hooch I tilted the jar and poured it out, using a spoon to hold back most of the starter. Then I scooped out any discolored starter before mixing and feeding. I think mixing it in before discarding would make more of the stinky stuff stay in your starter for long term, which is unappealing 😆
Emilie Raffa says
Great question. I would remove it if possible (don’t mix it back in). Tilt the jar and spoon if out if you can get in there!
Brianna says
My started looked amazing when it was time for its first feed on day 3. Lots of bubbles. I’m on day 5 and it appears pretty liquid. I am having a lot of bubbles but no rise at all. Any suggestions about what I may be doing wrong? It is cold but I have it covered with a kitchen towel
Emilie Raffa says
Feed it at the same time each time to promote a regular rise and fall. Also, make sure your starter is resting in a warm spot, ideally 72-75 F. If the texture is still too runny, add more flour to correct the consistency or switch to bread flour. These tips should help!
Franky says
How long will starter dough keep for
Emilie Raffa says
You starter will keep indefinitely with consistent feedings, ongoing care, and proper storage.
Celia says
Hi again! I read some older comments and came across the answer to my question. So please disregard my question about weekly feeding schedule. Again, many thanks for sharing your knowledge, experience, expertise, tips, and tricks!
Emilie Raffa says
No worries! Thanks for the update ;)
Roxanne Kramer says
Hi my name is Roxanne I just have a question if I use all purpose flour instead of whole wheat flour would I use the same amount
Celia says
Hello Emilie,
Could you kindly share what a weekly feeding schedule looks like after you have an established starter and it’s being stored in the fridge?
So how much starter do I leave in the jar and how much water and flour do I add? Would it still be to leave half the starter and add 60g each of water and flour?
Thank you very much for this recipe and your further assistance!!
Emilie Raffa says
For fridge starters, feed them 1x/ week (or even 1x every two weeks) to keep it healthy. Following a 1:1:1 ratio is the most common. So for example: if you have 80 g of starter in the jar, feed it with 80 g of flour + 80 g of water. If you have 40 g of starter, feed it with 40 g of flour + 40 g of water. Does that make sense? You can scale the quantity up or down, keeping the ratio the same.
Emilie Raffa says
Yes, you can use the same amount. However, the consistency might not be the same (whole wheat flour absorbs more water than all purpose flour). Reduce the water if necessary to create a thick, batter-like consistency.
Mrs B says
I think every article should begin with a patience disclaimer. This requires commitment to a craft. Not for everyone. I have tried and failed a lot, scheduling/remembering. I bought books, wasted tons of flour and frustrated myself all the way to the local bakery.
Emilie Raffa says
Sourdough does indeed take time, patience and persistence. Once you get the hang of it however, it’s truly rewarding!