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
Katie says
Yay for this recipe! I was on my 3rd failed attempt and found and followed your recipe. After a little over a week it just passed the float test! I named mine “Victor”, short for Victory 😆 many thanks!
Emilie Raffa says
Hi Katie! I love this! What a fab name. I’m thrilled you stuck with it :)
Babs says
Hi. Can I use wholewheat flour for feeding too? I don’t have unbleached all purpose flour. I’ve only got organic stoneground wholewheat strong flour (Marks and Spencer, UK) or ordinary all purpose flour presumably bleached (Tesco). Many thanks 🙂
Emilie Raffa says
Hi Babs! Yes: you can use whole wheat flours for the feedings. You’ll just end up with a whole wheat sourdough starter, instead of a white flour starter, when you’re finished with the creation process. You can try the bleached ap flour, but it might not work.
Kelsey says
Excellent instructions, super helpful and clear. It all worked really well for me, until I moved my perfect start into the fridge. When I pulled it out to feed it a week later, it smelled absolutely terrible. Did I do something wrong? Are there any other tricks to storing in the fridge that I need to know? Feeding daily if I don’t bake all the time seemed a bit wasteful, but is that the best way to keep it healthy and ready to use?
Emilie Raffa says
Hi Kelsey! You didn’t do anything wrong. This is totally normal. Your starter will never look the same after it’s been in the fridge for a while. I have a ton of super helpful information to remedy this. Check out this post: Feeding Sourdough Starter My Best Tips & Tricks for everything you need to know. It will also teach you how to feed, maintain and store your starter when not in use.
Sarah says
Can I give someone starter once it’s “done”? If so, how would I go about doing that and would they just need to continue to feed it?
Blimby says
Since you remove half every time, store the removed half in a clean jar and feed it like you would the original starter, all they have to do is keep up with feeding it
Emilie Raffa says
Hi Sarah! Absolutely. Just transfer your desired quantity to a jar (write down the amount- I do this on tape and stick it on the bottom). The recipient will have to feed and maintain it to keep it alive. For feeding instructions, share the following link: Feeding Sourdough Starter My Best Tips & Tricks.
Laura Mastandrea says
I have the same jar, do I seal the lid down when starting my starter on the counter top or just once I’ve moved it to the refrigerator for weekly feedings? Thank you.
Emilie Raffa says
Hi Laura! You can do both. Sealing the jar at room temperature (counter top), will build up pressure faster. Just keep an eye on it, releasing the latch if necessary so the jar doesn’t explode. Keep it completely sealed in the fridge.
Anon says
Your measurements are off. You’re saying 60g (1/2 cup) and 60g (1/4).
Emilie Raffa says
Hi there! The measurements are correct. To clarify further: in any recipe, cooking, baking, bread etc. the weight to volume conversion is not equivalent (only approximate). As indicated in this post, feeding with “equal parts” refers to weight. I give the approximate volume measures for convenience.
Lala says
Hi there! Can I just use the king athur unbleached bread flour I just bought for the starter?( I also have some Unbleached all purpose)
Anxious to start right now lol
Thanks!
Emilie Raffa says
Hi Lala! Absolutely. The whole wheat flour is just used to “jumpstart” fermentation. It’s higher in enzymes and minerals compared to white flour. But if you have KA bread flour, it’s totally fine to use from start to finish. I’ve done it many, many times. It has great enzymes too (ap flour will also work, but I’d use the bread flour).
Diana Martin says
Well, I’m going to give it a try but I hope it will work with organic flour, despite your “tips” because I refuse to buy RoundUP soaked GMO flour that you get in the US when you don’t buy organic. In Europe, GMO (and RoundUp drenching method of harvesting) is outlawed so you don’t have to worry about that.
Emilie Raffa says
Hi Diana! I totally hear you. As an alternative, this is why I recommend King Arthur brand flour which is Non GMO (they are part of the Non-GMO Project and have the Non-GMO Project Verification). However, there’s nothing wrong with experimenting. Give it a go with organic flour and see how it turns out :)
Ashley says
In the US, even KA has to spray their non-organic wheat with glyphosphate. It’s required by law. :(
Lisa Loewen says
Im on day 3 and my starter rose from under a 1/4 of the jar…to the lid…..can i use it already?
Emilie Raffa says
Hi there! For best results, feed your starter for the full 7 days to build up strength. Otherwise, it may not work if used too soon. Plus, you’ll need to build up the overall quantity over the 7 days, so you’ll have enough starter for future recipes.
Susy says
Everything looks great but it’s not floating.
Emilie Raffa says
Hi Susy! The timing of the float test can be tricky. Do it when the starter is at peak height (double in size). If done after the starter falls, the float test might fail because the starter is losing its strength albeit being “established.”
Jane Ngu says
Hi Emilie
Thanks for your detailed step-by-step guide. I am a complete novice, and I am trying to do my starter here in Malaysia where day temperature is between 28 degree celcius to 34, but by nightfall, it can go down to 24 degree celcius.
My question is if my starter doesn’t rise on Day 3 to twice its size when it started, what should I do? What can have gone wrong?
I started today at 8:45 am. It has been more than 12 hours; apart from some bubbles on the side, nothing has happened on the surface. I understand from your guide that I don’t do anything until Day 3.
Looking forward to your reply.
Jane
Mike says
You’re not doing anything wrong – patience is the key here. Just keep going with the feeding schedule daily. Some starters take a little longer depending on many factors, like the flour type and where it’s grown. Feed daily, and it’s ready to use when it does finally double in size within 4-6 hours of feeding. It’s well worth the wait!
Ed says
Clear, concise and enthusiastic.
Honelyn Martinez says
Hello my quesrion os you said that take 60g from the starter then feed.what happen to a half or left starter in a jar?is it the same?need to feed too?
Madi says
Really great recipe! I have failed many a starters but I think this one’s gonna work!
Madi says
My starter is also named Dillon, after your son.
Paige Baird says
After day three, so four through seven, when it says to remove half the starter and add 60 g of flour and 60 g of water, do I remove some of the starter so I have 60 g of starter? Or do I just remove half of the whole amount and add 60 g of flour in 60 g of water? Today is day four and I had more than 60 g after removing half of the starter. I am just confused if I am always supposed to remove enough to have 60 g and add the 60 g of flour and 60 g of water , or say I have 130 g of starter do I remove half of that amount and then do the same amount of grams of that half of water and flour?
Erin Evans says
My starter didn’t do anything I expected. Not to blame the recipe, I don’t know if I should have adjusted for altitude. I ended up with a King Arthur starter. Since I grew up 2 towns away from their place, I was pretty comfortable with that and it seems to be working OK.
Candy says
What altitude are you at ?? Look up a recipe for sourdough at altitudes as it does make a difference.
Curious says
Your have a jar like mine.
Do you close out and clamp it or keep it open? And if you close it, do you keep the rubber seal of it?
Emilie Raffa says
I do both. I clamp it in the beginning to build up pressure. As the starter begins to rise, I release it, so the jar doesn’t burst. I lost the rubber seal a long time ago ;)
Mitchell says
Do you start feeding the starter at the beginning of day 3 (49 hours?) or at the end of the 24 hour period in day 3?
Deema says
Finally super simple explanation! Thanks ! Started one on day 4 looks great ! Thanks again
Wayne says
I m grateful for your recipe, I was finding this starter things is a bit like black magic but your well described instructions were a blessing. Thank you.
Alicia Burns says
How long will the starter keep with refrigeration and the continued feeding if I don’t use it often?
Nancy Rosse says
Recipe says 60g of flour or 1/2 cup though 60 g of four is equal to 1/4 cup. Please clarify.
Emilie Raffa says
Nancy, weight and volume measurements are not equivalent (only approximate) which is why the measurements in cups are not the same.
Brooke says
If I don’t bake with my starter as often and I keep it in the fridge and only feed once a week, what do I need to do to get it active again to make bread without yeast?
Emilie Raffa says
Hi Brooke! Remove it from the fridge a few days before you want to bake. Feed it several times at room temperature to wake it back up. Timing will depend on your current room temp and sourdough starter strength.
Michael lebo says
Hello,
I love this idea and I’m very exited for this.
I’m on day 5, and it’s going well… I think
First question, on day 3 you say to remove half but end up with 60grams. I had more than that so I reduced things to 60 at the instrictions
Now here is my issue. I read you want to feed on a 1 to 1 to 2 radio
So the third day I left 60 that’s what it said but I had more
Each day you say to increase by 60 grams and 60 grams
But the other instructions say to remove half and then feed.
So I’m wondering
I halved the dough day 3 I went siren to 60 grams. Day 4 however I went to 87 grams that was half of what I had. Then on the 5th day I went to 97 grams.
When I feed I do a 1 to 1 to 1 as your trouble shooting article said. I’m just wondering if I’m totally off base.
Michael lebo says
1 to 1 to 1 ratio between sourdough, flour, abs water.
My most has a typo
Brett says
I’m on day 5, and my starter has already doubled. Should I stick with the remainder of the 7-day starter feeding schedule, or switch to maintenance mode? Also, am I understanding correctly that the maintenance feedings are: 60g water/60g flour/half starter?
Kelsey says
Hi there. I’ve begun making my starter and am on day 6. I’ve used a mason jar with the lid. I have a mold spot inside my jar towards the top. Is this normal/safe for the starter? Can I scrape it out or do I need to start over?
Krista Ochenjele says
We have a family of 8. Can I double the recipe and keep in a larger jar?
Emilie Raffa says
You most certainly can! And if it becomes too much to manage, meaning you don’t have a jar large enough, just split the starter into two separate jars.
Karen Ooi says
After day 7, I tried the float test. Some of the starter floated but some sank. Can I start using the starter to make sourdough bread?
Tiffany says
If you forgot to remove the hooch on day 3 do you need to start over?
Alice says
I really like the way you explain, I had a starter baby given to me 2 years ago and learned how to bake but I moved countries last year and ended it.
Now I am starting it from scratch, I want to go through the process. First time was not really successful I am not sure why.
So the question is…ok, needs a warm place. Where I live there today were 40 degrees C…Obviously we use AC, there is no AC in the kitchen so it will be warmer than let’s say the living room. Warm as in maybe 28C.
Is too warm? Does the temperature reduces the time in the beginning, the 2 days before feeding?
In my previous try I moved it one night in the living room with the AC on and I am afraid that ruined it…
Thank you!
Alex says
I just made my first starter (day 7and it is happily bubbling) ! Thank you so much for sharing your knowledge.
Karen Folan says
I have made several starters as I live between two homes and sometimes have to throw them out if we’re shutting the freezers down. I always successfully used white bread flour. This time my new starter has doubled in less than four days! Is this ok or could something have gone wrong?
Gale says
I have started my starter but it’s only day 3. I love sourdough bread. Have you or can you make it keto?
Angela says
I accidentally over looked having to discard half the starter every day after day 3, and read it as only on day 3, so day 4 & 5, I only fed the starter, can I discard half at this point and continue? Or do I need to start all over? 😔
Vee says
Hi I did the same but I think it’s correct: the feeding is everyday from day 3, 4,5,6,7 (and not every 3 days only).
Vee says
*the feeding and the discarding
Kim says
Ive been at it for a few weeks now. First I was using distilled water and saw that was a problem. Temperature was also problem, house is like 62 at night so its been in the oven with light on and sometimes door shut. I think it gets too hot then. Sometimes feed it twice bc of that.
Is a consistent feeding schedule important? I work 3 12s so some days I feed at 8p other days 8a.
I cover with tinfoil but the mason jar does lock closed. Is it better to shut it all the way?
Thank you!!
David says
My bread turned out not to be sour. Why might that be and what can I do about it? Shall I start over?
Heather says
I’ve just happened upon this website and have found the information invaluable to Sour Dough making.
I’m following the simple steps laid out to encourage and inform the reader to create a wonderful starter. I’m very excited for my journey to Sour Dough making.
I’ve made Kombucha, which is a similar fermenting process, and my whole family loves those delicious results. I know they are anxiously waiting for Sour Dough bread that I will lovingly create for them.
Awesome website!!! By the way – I’ve bookmarked this site for further reference. It’s so informative😉
Janet Mannix says
This is easily the best description of how to make a sourdough starter I have found. I have tried and failed many times to make my own starter but these instructions have enabled me to make a starter on my first attempt with confidence and no dramas, thank you😊
Jennifer says
I have to use sprouted wheat for my bread, would I be able to continue using the sprouted wheat to feed it?
Beth says
I am on Day 11. Feeding 113 g starter once a day with 60 g KAF all purpose flour and 60 g lukewarm spring water. Storing in a quart size mason jar covered with a napkin with a rubberband over it to hold it on. Storing it in a cabinet with temp of around 72 degrees. Smells fine, not rising, only a few bubbles each day. It only rose days 2-4. Nothing since. Is it dead? Any tips to try? Should we start over?
Soehnersays says
If I am understanding correctly you need to use something as a solid barrier to keep the gasses in such as plastic wrap, a lid or wax covering. I think the napkin is letting it breathe too much.
Jessica Barber says
Hello, I’m so excited to get started. During days one through seven, rather than discarding half of the starter, could I use that to create another starter? I’d like to try two different things with them later in the process. Thank you so much for your help
Linas says
Hi!
My sour dough starter rose to about double in size within the first 24 hours, then I fed it and it never rose again (at least not noticeably). It’s been 5 days now. Does it mean that it was ready within 24 hours? Should I keep feeding it? It doesn’t have a strong smell and has no bubles.
Thank you!
Cristiana says
Thank you so much for this recipe! I bought starters in the past and somehow never managed to keep them alive or quite knew what to do to get to the stage they were ready to bake with..
I came across your blog after miserably failing when I followed a different recipe to make my own. Started from scratch and really worked on my patience; I had some doubts along the way as I didn’t know if what I was doing was right…
At one point I had a very strong nail polish remover smell and started feeding twice a day. And even though I was getting a beautiful rise every time the smell stayed for a few days… I read everything and went through the replies to comments until I found what I needed. I persevered with feeding until I got rid of the smell and it certainly paid off! Yesterday I finally had a beautiful fluffy starter ready to use and baked my very first successful loaf following your recipe!
Comprehensive and easy to follow- just what I needed so a massive thank you for all the time and work you put into sharing this with us, very much appreciated!
bear pitts says
we very much enjoyed the Sourdough Pancakes which i made from your recipe
5 star raging …
and, because of the sucess that i had with that recipe, I followed your “Buy Now” link
and ordered your book on the 25th of March
Amazon says that it has not yet shipped
what is going on????
looking forward to having the book,
or, at least hearing from you
respect, pb………. (pappa beaR, G. Stephen Pitts)
Emilie Raffa says
Hi there! Thanks for reaching out. Unfortunately, it’s been delayed due to supply chain issues. I’ve been in touch with my publisher and it should be available this month. Hope this helps :)
Germaine says
Thank you for such a useful post. The steps are clear and you manage to make it not intimidating – so it is great for first timers! Qn : on Day 4, after feeding, it rose very well in the initial 2-3 hours to a glorious level but after a while the “tower” collapse by a 1-2 inch. But I do see quite a lot of air bubbles. Is this ok? is it due to the temperature? the weather did turn cooler into the day.
michelle says
Use it for pancakes or waffles…. add a couple of eggs and milk depending on the bubbles you can add a little soda, a little salt and honey if you want them to be sweet… yummy the best ever!
Judy says
I just tried this yesterday with whole wheat and warm water. This morning it looks awful. Dark brown liquid and it’s doing nothing yet. Is it okay to wait another 24 hours to if it starts bubbling?
Larissa says
I had beautiful rise and bubbles everywhere on day 3, then day 4,5,6 nothing. There has been 0 rise (that I’ve seen) I have not changed anything and wondering if I should stay over or stick with it a while longer and see what happens?
Kateri Campbell says
I’ve had the same exact problem too. Day 3 had massive bubbles but 4,5,6 and 7 have nothing. It’s not very warm here so I’m not sure if that’s the reason why, and it still has a bit of a odd smell too. What should it normally smell like?
Peggy says
Same here, nothing but hooch on days 3-6, but on day 7 my starter doubled! I am totally new to this too. From what I’ve learned by poking around, this is not unusual. I also put my starter in the microwave (turned off of course!) with a cup of hot water to increase the temperature. I’m not sure how much this helped. It sure is an interesting journey!
vive says
hey! thank you so much for this – it worked perfectly for the first few days & i had the fluffy 7 day texture at day 4!! then, i left for 2 days and my boyfriend took over the feeding. i think he put our starter too close to the woodstove and i came back to super runny starter… the sides of the jar looked like they had previously had bubbled starter on them, though. i figure he just should have fed twice instead of once due to temperature?
anyway, i discarded & fed again last night, trying to keep the starter a bit cooler. i am seeing bubbles but it has never come back to my floofy texture that i had last week! do i just need to wait it out?