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
Cheryl says
What does it mean if my starter falls every 12 hours?
Emilie Raffa says
Hi there! Your starter will always rise and fall. Could you clarify a bit more about what you are experiencing? Thank you!
Gabi Cohen says
Hello!
I began this process about 10 days ago.. I’m seeing the rise and bubbles but it smells quiet acidic and a tester doesn’t float in water.. should I be feeding it more than once a day?
The smell is awful. Thanks!
Emilie Raffa says
A starter that rises and has bubbles usually means it’s active. I think you’re doing the float test at the wrong time; try it when the starter doubles (not when it falls back down). Otherwise, I think you’re almost there! I don’t think it needs to be fed 2x/day at the point.
Samuel Witham says
Hi Emilie,
I am now on dat 6 following your recipe each day and what I am noticing is very little change at all. I do get bubbles slowly appearing, but the rubberband indicates that it is not rising AT ALL…. 🙄
I am using bio-dynamic wheat flour to top it up each day and used bio-dynamic whole wheat flour as the 60gram starter on day 1.could this be the reason as to why I am seeing no changes each day that I feed it?
Also no hooch is appearing each day. Kind of feels like I am just making a flour and water paste. It does however have a sourdough smell which is actually quite please t. Any ideas or tips or should I just start again with supermarket plain flour and wholemeal flour rather than from our bulk foods health shop?
Thanks
Sammy
Emilie Raffa says
Hi Samuel! Flour selection when first creating a starter can be tricky. You might want to stick with grocery store flour in the beginning, and then make the switch later on if you want. Additionally, temperature is usually another reason for inactivity. Try warm water in your feedings and make sure it’s resting/rising in a warm spot- my current fave is a hot water bath.
Ari I says
Hi! As many have commented, I’ve also been following this recipe exactly to a T for over a week now, maybe two. I even got the exact jar you recommended, I keep it in the microwave with the lid on but not sealed and with the light on, and I haven’t done anything wrong. But, my starter smells really awful (no hooch), it barely rises, only gets some little bubbles throughout, and I tried making a bread loaf with it today and it turned out totally flat. Again, I’ve been working on it and consistently feeding it EXACTLY how you describe for over two weeks, so I have no idea what’s going on. Any idea what am I doing wrong or what could be happening?! Please help!
Emilie Raffa says
Hi there! With sourdough, the process is not instant and everyone will experience something different (which can be frustrating, I know).
Here are 2 posts that you will find helpful:
Feeding Sourdough: My Best Tips & Tricks
Troubleshooting Your Sourdough Starter
Allison Smith says
Hey…
I’m struggling. I have followed all your steps – using my microwave as the proofing box (light on, door ajar) – and I’m on my 8th day with it. I wish I could post pictures. It is bubbly, it has doubled in size (by weight, and by putting a rubber band around the jar), but it still sorta smells off (kinda like bread and kinds like gym socks), and I’ve not had the explosion out of the jar that seems to be everyone’s measure of “it’s ready to use.” Nor have I had any hooch develop – and this is my 3rd try. I’m almost at the bottom of the bag of flour I bought for this (unbleached all purpose, all the way through) and at the end of my nerves with trying. What am I doing wrong, and is there a way I can send you pictures for help??? THANKS!
Emilie Raffa says
Allison, you’re doing nothing wrong! Based on what you’ve described, your starter is actually active.
See the thing is: everyone’s experience with creating a starter is different. The explosion out of the jar isn’t a requirement for readiness; it’s just a visual of what could happen as the starter continues to grow. It won’t happen to everyone. Plus, we all have different sized jars with different quantities of starters. Hooch is also not a requirement nor will it appear regularly (it’s just a sign your starter needs to be fed again). So bottom line? If your starter doubles in size after it’s fed, has bubbles throughout and passes the float test, you’re good to go.
Allison Smith says
SWEET!!! I was just sorta coming to that conclusion, too. Was TRYING not to fall down the rabbit hole of Googling what was going on, and then i noticed your “float test” tip AND IT FLOATS! CANNOT WAIT TO START BAKING!
Emilie Raffa says
OMG, I know. The rabbit hole… it’s a beast. I’m so happy your starter is working out for you- have fun!
Bruna says
Hi Emilie! How are you?
Can you make a starter from a discard?
Also, if I put thr started in the fridge, when I feed it one a week, should I still use warm water? Is it filter water as well?
How long I can keep the discard in the fridge to cook?
Thank you so much!
Emilie Raffa says
Hi there! Yes, you can. Warm water is totally fine for fridge feedings; it will give the starter a boost. Filtered water is fine too but not necessary unless you know there’s an issue with your tap water. Up to you! Regarding additional questions about sourdough discard, I highly recommend visiting this post: Sourdough Discard 101: Recipes & Faqs Answered for more details.
Dave Hubbard says
Hello, quick question. If I store in the frig once I remove it do i discard 1/2 before feeding and re storing in the frig? And, if I keep it out do I both discard 1/2 and feed daily?
Emilie Raffa says
Hi Dave! Yes and yes :)
For more info, I just wrote: Feeding Sourdough Starter: My Best Tips & Tricks. There’s an FAQ section that you will find helpful.
Shauna Gray says
Quick question: I am a complete “newbie” with all this. Just made my starter this morning! Is there anything you can do with the discarded portion day 1-7? Can you create baby starters with this?
Stephen says
You can make pancakes with the starter you discard
Emilie Raffa says
I typically don’t recommend using the discard between day 1-7. Oftentimes, it’s not in good condition (really smelly, discolored etc). However, everyone will have a different experience, so if the discard does in fact look good, go ahead and use it. I recommend reading the following posts for more detailed info!
Sourdough Discard 101: Recipes & Faqs Answered
Feeding Sourdough Starter: My Best Tips & Tricks
Amanda says
I just found that the discarded portion can be placed into a jar in the fridge to be used to make crepes, pancakes, and even cheese and herb crackers. There are many things that can be made with the discard.
Emilie Raffa says
Hi Shauna! I typically don’t recommend using the discard when first creating a starter (sometimes it’s really discolored and smelly). But if it looks good, there are so many things you can do with it! Read this post for more details: Sourdough Discard 101: Recipes & Faqs Answered. Enjoy!
Thomas Hinde says
in the description you have 60 grams = 1/2 cup and 60 grams = 1/3 cup. 60 grams = 1/2 cup is correct, and it is worth changing the blog post if you can, as this was quite confusing to me at first read.
Emilie Raffa says
Hi there! The quantities in the post are correct. The confusion is that weight and volume are not equivalent, only approximate.
For example, 60 g of flour is about 1/2 cup. 60 g water is not the same; it’s 1/4 cup (not 1/3).
Hope this helps!
Izzy says
I’ve been using this recipe as a guide, but with slightly smaller quantities (50g increments instead of 60g). I was a little underwhelmed with the 200g of starter I had so instead of discarding half I just added 50g water and 50g flour which gave me 300g of starter.
I’m now confusing myself about how to maintain this. Do I discard 150g then add 75g water and 75g flour? Or should I be applying 1:1:1 ratio and adding 150g water and 150g flour?
Help!
Emilie Raffa says
Hi Izzy! I’ve seen it both ways. Technically, the 1:1:1 would be 150g starter + 150g flour + 150g water. This is what I recommend; it’s the most reliable for starter growth. However, other bakers do it differently (150g starter + 75g flour + 75g water) when their starter is super strong and does need as much food.
Kristi says
Hi Emilie! Thank you for your site and all the helpful info! I am just starting to get into bread baking. I have attempted making the sourdough starter following your directions, and just want to know if I am on the right track or if I should start over. I started day one with unbleached white whole wheat flower, and put it in the warmest place I could find, which is on a high shelf in my pantry under a heating vent. I’m sure it probably gets around 85 at night in there with the door closed, hopefully that’s not too warm. The first few days the starter did nothing. I misunderstood the instructions and didn’t feed it until day 4. I fed it unbleached white bread flour. The next day it had bubbles. Fed it for the next 4 days, and have seen bubbles everyday, but very little rise. So, I’m on day 8 now, should I continue feeding it, and just be patient and hopefully it rises, or should I start over? Thank you so much for your help!
Also, it has a pleasant smell, nothing bad or gym sockish, lol.
Pam Terry says
Hi Emilie,
My first time making a starter and so far (day 5) so good. It’s nice and bubbly. I’ve got your book and the same jar you use.
Two quick questions:
1. Do you lock the lid on the jar daily? I read about a jar exploding from the bottom, so kinda concerned, don’t want that to happen….
2. When you transfer to a clean jar is it the same type jar?
Happy New Year and Happy Baking!
Pam in Alabama
Emilie Raffa says
Yes and no. Sometimes I keep it airtight to build up bubbles fast, and other times I rest the lid on top to keep it covered (but not sealed). Your jar will only break if it’s not large enough to accommodate the starter’s growth as it rises- your starter will double, sometimes triples in size. Regarding the transfer, you can choose whatever type jar you’d like! Again, if just has to be large enough to accommodate the starter’s growth.
Emilie Raffa says
Apologies for the late reply! Definitely keep feeding it and be patient! No need to start over. It just takes time :)
Candice Q says
I followed this starter recipe and I now have beautiful bubbly starter ready for bread! I just have a few questions. First, I just want to confirm that after I have fed the stater as normal I can just put it in the fridge? Or do I have to wait for the starter to rise before putting it in the fridge? Second, when feeding it once a week, do I let it come to room temp or just feed it cold? Also what if I’m feeding it to use it (feed it cold or warm it first)? Third, once the starter is bubbly can I pour whatever I need out of the jar directly into the recipe (I’ve seen some people mention taking a separate amount and making levain.)Last, I increased my starter to 300mg total so I would have enough for my first two loaves. I have been doing a ratio of 1:1:1 (100mg starter, 100 mg flour, 100mg water. For maintenance should i continue that ratio, I’ve seen other people recommend less starter so I was thinking to change it to 50 or 75mg starter -100mg flour-100mg water. I honestly don’t know how to judge the correct hydration. Thanks for answering all my questions. I really appreciate it!
Ronda Staley says
I didn’t find the answers to her excellent questions.
Emilie Raffa says
Hi there! Please see my thoughts below :)
1.) Correct. Feed your starter and put it back in the fridge. No need to wait for it to rise first.
2.) No. Just feed it cold and put it back in the fridge, if not using right away. Alternatively, if you want to use it for baking, you can feed it cold or warm; it doesn’t matter. Personally, I wouldn’t wait for it to warm up on its own. Use warm water in your feedings and store in a warm spot to speed things along.
3.) Yes. Pour off and weigh whatever quantity you need for your sourdough recipe.
4.) Bakers use different feeding ratios depending on their needs. And as you get to know your starter, you’ll realize it needs different quantities of food on different days. For example, if I have 60 g of really strong starter, sometimes I’ll feed it with only 30 g flour + 30 g water for maintenance and it works fine. If anything, you can always scale down the initial quantity of starter you have, while keeping the 1:1:1 ratio in tact. Hydration is just a guideline. Pay more attention to the consistency.
Hope this helps!
Christine says
Hi Emilie,
Is wholewheat flour same with wholemeal flour? Can I use 60g wholemeal for day 1 instead?
Thanks.
Christine
Emilie Raffa says
Hi Christine! Yes, it is. Totally fine to use wholemeal flour :)
Richard W Saul says
Hi Emilie
I read all the comments but did not find my question. Does the jar to make the starter need to be clear glass? I have a beautiful Fiesta storage jar with a gasketed lid that I would love to use as it is a recent gift from a relative. Thank you, and stay safe and well. Regards, Rich
Emilie Raffa says
Hi Rich! Not at all. You can definitely use your Fiesta jar. A clear jar is just helpful so you can track the starter’s growth as it continues to rise ( it needs to double in size).
TheJapanDude says
Rich,
I would guess you can use the jar, but don’t clamp down the lid. Your starter will release gas that needs to escape.
Emilie Raffa says
Yes. If you choose to clamp the jar, keep an eye on the starter as it continues to rise (so it doesn’t burst). Or, cover loosely resting the lid on top, for more control. Either way is fine!!
PMV says
Can I use rye flour to begin the sour dough starter ?
Emilie Raffa says
Yes, rye flour is fine.
Ziv says
Hi there!
I am trying to follow the recipe, and also got the book, with high hopes to make it beyond the first pages :D
I am trying the starter for several weeks now, with different kind of flour – but always, always the same result:
Day 1 – some whole grain flour.
Day 2 – nothing at all.
Day 3 – adding unbleached flour.
During Day 3, the mixture can rise by 50-70%, and I’m like: woha!!!
Day 4 – I discard half, and mix in the same all purpose flour, and then…..
…..
Nada. It doesn’t rise. Doesn’t bubble. It just goes to what seem like a very calm sleep.
I thought it was the flour. So I changed various types of flour (both for Day 1, and all the rest) – but always keep feeding with the same mixture.
Now, I am lost. I am thinking maybe I should “starve” the little buggers for longer than 24hrs between Day 3 and day 4 (I either wait 24hrs, or until it peaks and falls – I really did experimented every scenario…)
I tried colder and warmer rooms, various kinds of mineral water… different covers…. every time, the same exact result: very early doubling, then a long ZzzZzzZzz.
Any ideas or pointers for a sour starter in need?
Thank you, merry Xmas and a happy, Covid free new year.
Emilie Raffa says
Hi there! Ok, so this usually happens on Day 3-4 when the all purpose flour is introduced. The starter is just trying to adjust. It needs more time. And the thing is, when you make additional changes to compensate, the starter has to adjust even more which delays the activation process.
So, here’s what I recommend: continue feeding it with ap flour or even bread flour (for more enzymes) and try warm water in your feedings for a boost. Let it sit in a hot water bath (just place the starter jar in a bowl of water @ 105 F). The lid should be airtight. Do not make any other changes (i.e. stick with the same brand of flour, same type of water etc. etc). Do this for a few days and see how it goes.
Merry Christmas to you as well- thank you so much, Ziv! :) x
Andrea Schwartz says
Hi there. I started mine and it’s not doing much. I’ve lost count in the days now, probably around 10-12 and it’s not activated at this time. It’s tried to be hungry and I give it plenty of time. I just I started keeping it in a warmer place at night. I started it with organic bread flour and have now switched to organic wheat flour. I know that’s kind of backwards but I guess that’s just the way it happened. Do you think it will work? I live in Mexico so the only flour I have available is regular white flour from here or organic wheat flour.
Help! I don’t want to start over!!
Emilie Raffa says
Andrea, I do not recommend using organic flour in the beginning. This is probably why you’re having issues. Organic flour is not bad (I bake with it all the time); it just has different enzymes which can sometime delay the activation process. Additionally, switching to whole wheat flour afterwards will delay the process as well- sometimes it takes a while for your starter to adjust to this new flour. So, I recommend using regular, non organic white flour for the feedings (all purpose flour or bread flour). Or, you can also try 50/50 white + whole wheat if you prefer. This will help. Good luck!
G says
Hi, first time trying this. After day 7 and assuming your starter is established, when you feed weekly do you still disregard half the starter?
Emilie Raffa says
Yes. It’s necessary to refresh the acidity levels and to manage its overall growth in size.
kim says
to clarify…i have an active starter but you say to discard half and add 60g flour + 60 of water…the math doesnt add up….i have 180g >>60starter +60gflour+60water=180g…so when if i am discarding 1/2 that leaves me with 90g…so do i discard 90g and add 60g +60+ or discard 120g leaving me with 60g of starter and then add my 60g flour and 60g water….
-k
Emilie Raffa says
Kim, it depends on how much starter you have. In your case, if you have 180 g starter, discard half, which leaves you with 90 g. Now feed that 90 g starter with equal parts by weight which is 90 g flour + 90 g water. As previously mentioned (please scroll down to your original comment w/ my responses), the ratio for creating a starter is slightly different for ongoing feedings. Becasue I’m not sure where you’re at in the process now, just follow the 1:1:1 now for best results. It will be fine. Good luck!
Todd says
Hi Emilie,
This is my first foray into sour dough, and I’m looking forward to the adventure.
I have the starter going, from your helpful recipe, and things seem to be going well. I do have a beginner’s question, though: At what stage in the starter process can I make a loaf? In other words, can I use the ready starter at any point? Or do I wait until after it has been fed and has doubled before I can incorporate it into the dough?
Thank you,
Todd
Emilie Raffa says
Hi Todd! To make dough, you can only use your starter after it’s been fed and it has doubled (this is when it’s active). You’ll need to feed it every time before you want to make dough. Does this make sense?
Todd says
Thank you! Trying my first loaf today, so fingers crossed.
M says
Hi does anyone have a good sourdough bread recipe using this starter?
Emilie Raffa says
Hi there! My Beginner Sourdough Bread is linked at the end of this post. Here is it again- click here! Enjoy!
Nancy D. says
Hi Emilie,
I’m having trouble with my starter. I kept trying different recipes that did not work. I decided to start over and use only your recipe. This is my problem. The first day-easy. The second day I got bubbles but no double in size. On the third day I got bubbles and double in size. On the fourth through the sixth day I get a few bubbles but no rise. And the starter is kinda runny. I store it in the over with the light on, as my kitchen is pretty cold. Just a side note-I live at 5400′. Does the altitude matter.
Thanks for all your help.
Emilie Raffa says
Hi Nancy! This usually happens when the all purpose flour is introduced for the feedings. The starter is just trying to adjust. Also, when the texture is runny, it’s an indicator that the temperature is either too warm, the brand/type of flour doesn’t absorb as much water compared to others etc. Altitude also comes into play. Personally, I’d add more flour to your starter to thicken then texture. You can also switch to bread flour for more enzymes.
Joe says
Hi Emilie, very detailed walkthrough thanks. I’m on day 5 using only unbleached AP flour to start and feed. I store it in the oven with the light turned off it’s pretty warm in my kitchen. But there’s a very strong, bad smell almost like vomit. It’s rising each day to about double the size with a lot of bubbles but the smell is pungent when I take off the plastic wrap. Is this normal and should I continue with these feedings or do I need to make some adjustment? Thanks
Emilie Raffa says
Hi Joe! It’s fantastic to hear your starter is bubbly and double in size. You’re on the right path :)
Regarding the smell: starters normally have a fruity to vinegary smell to begin with. It will never not smell. But, if it’s absolutely unbearable, it could be something else (like the type of bacteria present). To ged rid of the smell, all you have to do is feed your starter more frequently. So for example, you might want to try feeding it 2x/ day and see how that goes. Then you can decrease to 1x/ day when you get it to where it needs to be.
Joe says
Thanks for the advice I’ll give that a try. It is a very pungent smell it clears the kitchen when I uncover the jar. I was expecting a vinegary unpleasant odour but I wasn’t sure if this vomit smell was normal. Unfortunately I had no rise after day 4 or the first feeding on day 5. I did a second feeding for day 5 and left it with the light on in the oven this time. Still a a lot of bubbles on the surface after each feeding and the smell is just as bad, just without any rise at all.
Is it better to keep feeding repeatedly without any rise or to wait for more activity? Thanks again, this feedback is really helpful
Emilie Raffa says
Hi there! Apologies for the delay- I didn’t see your reply.
In general, it’s always best to keep feeding it. There will be no activity unless it’s fed and it’s kept in a warm spot. However, everyone’s situation is different. In your case, with the intense smell, it’s possible some funky bacteria is present. So, while continuous feedings tend to remedy the issue, sometimes it doesn’t. If the smell is still really bad at this point, I would create a new starter.
Dea Hammons says
How do you know how much starter to use when time to make the bread?
Emilie Raffa says
It depends on the specific recipe you’re following. It can range anywhere from 50- 150g. This starter recipe makes about 240g of starter so you will have enough to get going.
Char says
Hi Emilie! After a somewhat failed attempt of using and feeding with a whole wheat/baking flour combo recipe, I have started over with your starter recipe with only whole wheat flour in step 1. Do you think it is okay to use bread flour instead of AP flour for feedings? I’m not sure if they’re vastly different and shouldn’t be substituted. Thank you!
Emilie Raffa says
Char, absolutely. I use both for my feedings. In comparison, Ap flour has a lower protein content and absorbs less water than bread flour (which means your starter might be a little more runny). When using bread flour, if the texture of the starter seems too thick, just add a splash of water to thin it out. Either or is fine.
Char says
Ah, that makes sense! I’ve been going back and forth with the thickness trying to figure out what’s best. Thank you for the tips!!
Cassandra Murphy says
It’s day 3 for sure smells like gym sock! Help! Everything else looks great!
Emilie Raffa says
Cassandra, not to worry- continue to feed it. The smell will go away when it’s refreshed with with fresh flour and water.
Rachel says
Hi, I am on day 4 now and my starter has small bunble, smell sweet and some floats. So excited!!
I have a question. If the starter is ready to use and I remove some for baking. With the balance, do I feed it with 60g flour and 60ml water. Next day discard half and feed same amount again and continue this proportion perpetually even after remove for use? Thank you.
Emilie Raffa says
Hi there! Feed the balance with equal parts by weight. So for example, if you have 30 g of starter leftover (balance) equal parts by weight would be 30 g flour + 30 g water.
Emily says
Hi Emilie! I just made my sourdough starter and I’m so excited to see it grow! My question is, once the starter is big enough, can you use the half you would discard when feeding and use it to make a bread loaf? Or does it need to be thrown away?
Thanks!
Emilie Raffa says
Hi Em! Yay! You can absolutely use the discard. It’s most likely not strong enough to bake bread (only bubbly, active starter can make bread dough rise). However, in can be used to make all kinds of things like pancakes and waffles etc. Check out my post Sourdough Discard 101: Recipes & FAQs Answered for more details!
Pauldf says
Hi Emilie.
I’m looking for clarification. Your steps say to ‘Cover with plastic wrap, reusable wax wrap, or a lid…’. Are you saying to make the container airtight at the start and after feedings?
Emilie Raffa says
Hi there! Yes, cover the container using one of the methods listed at the start and after each additional feeding.
Babette says
so I have my starter – which smells great and has all the bubbles and holy cow did it double in size (maybe even more). I tried to make the bread, following the sourdough recipe listed. My first rise – great. I did the folding over, turning 1/4 each time and seam down. Into the dutch oven and ready for the shorter, second rise….. it turned into….. starter! it is flat, bubbly, sticky and did not rise again at all! It is almost twice as much, but can only be described as more starter. Is my starter “over-proofed”? It smelled heavenly of bread in the kitchen before I even started the second rise…. I was so optimistic!
Emilie Raffa says
Hi Babette! It sounds like the dough was over proofed (rose for too long) or the gluten was underdeveloped; did the dough double in size after the bulk rise? Additionally, next time, do the second rise in a cloth lined bowl or proofing basket to hold its shape. This way it won’t spread as much.
Yen says
I followed exactly as per your way of making starter, however i dont see any reaction fr day 1 to 7, maybe just a few bubbles. Should i continue feeding. And if so whats the proportion fr 8th day onwards. Please help.
Emilie Raffa says
Hi Yen! Yes, continue feeding it at this point. Equal parts by weight is fine (see comment response below). Additionally, try warm water in your feedings for a boost.
Chris says
I had the same thing happen. Then I went and read the label more carefully and it turned out I was using bleached flour. As soon as I switched to unbleached and started over, my starter rises significantly after each feeding.
Kim says
ok…so i have read a ton and I have your book but….need clarification. I started my starter last spring w/ whole wheat flour…made a few loaves that were quite dense + pancakes ( they are yummy). then read to to 60g starter/60g flour/60 water which i have been doing…but it can be quite thick? then i have read to discard 1/2 of starter and feed w/ 60+60? what do i do? it seems so thick?
also…then when i get ready to use….do i feed and then follow recipe?? discarding after i have pulled what I need for my recipe?? so confusing….
-kim
Emilie Raffa says
Hi Kim!
If your starter is 100% whole wheat, and you’re not feeding it with ap flour (per the instructions here) if will be really thick. This is because whole wheat flour absorbs more water than white flour. You can simply add more water to adjust the texture.
To feed it, discard 1/2 and replenish with equal parts flour & water by weight. For example, If you have 60 g of starter, discard 1/2 which leaves you with 30 g of starter in the jar. Feed it with 30 g flour & 30 g water.
To use your starter in preparation for baking, you’ll need to feed it (following the method above) and wait for it to become active before using.
kim says
Thanks Emilie~
So I have switched to using KAF and it has seemed to be less thick…i have been doing the 60g starter /60g flour 1/2c and 60g water and it hasn’t been as thick but just wanted to clarify that i was doing it correctly. I store in the refig. and it gets bubbly but not as bubbly as your pictures. I have read if too thick just add more water but then it wouldnt be 1:1:1 ratio ??
Emilie Raffa says
Kim, the feeding ratio is a guideline for best results. Because your starter will look different on different days (depending on temperature, flour type etc) it’s normal to make adjustments when needed. I wouldn’t worry about this too much :)
kim says
also….if i have 60 starter + 60 flour and 60 water that is 180g….if i discard 1/2 that will leave me with 90g? doesnt it need to be 60g of starter? sorry to be such a pain…i want to do this but seems confusing and want to be clear…
Emilie Raffa says
The ratio for creating a starter is slightly different vs. when it’s already established. In your case, at this point, just follow the 1:1:1 ratio moving forward. This is fine. So if you have 30 g of starter feed it with 30 g & 30 g. If you have 40 g of starter, feed it with 40 g + 40 g. I doesn’t have to be 60 g + 60 g.
kim says
ok….wish me luck! i fed it last sunday and put in refrigerator…so im taking it out and will discard 1/2 and fed w. 60 + 60…..leaving it on the counter tonight and hope it will be ready tomorrow. I really appreciate your help! :) will keep you posted
-k
Emilie Raffa says
Fingers crossed! :)
Hannah B Mitchell says
Great info! I’m on day 6 of my starter and everything seems to be coming along, but it’s pretty runny and failed the float test. Do I just need to give it more time or should I add more flour for a thicker consistency?
Emilie Raffa says
Hi there! The texture of your starter will change from day to day. This is normal. I’d continue to feed it, adding more flour if it’s too runny, and when it doubles in size do the float test then.
Rochelle says
If my hooch is in the middle like the photo above, how does one get rid or pour it off? I tried and all my dough threatened to pour out with it.
Emilie Raffa says
Rochelle, in this case, you can either push the starter to one side with a spoon (if possible) and scoop out the hooch instead of pouring it. If you can’t get to it at all, don’t worry about it. The acidity levels will continue to refresh every time you feed it.
Keri says
I’m not sure what I did wrong, but the starter I made smells like acetone, even in the absence of any hooch. It is bubbly, and the consistency seems correct, but it has a very sharp, chemical odor. I was going to put it in the fridge yesterday and start weekly feedings since it’s been 8 days , but I’m not sure I should do that yet. Is there anything I can do to save it, or should I start over? Thanks for your help!
Carol says
Hi Emilie,
I’ve seen a lot of recipe using sourdough discards. Can I check if I could only use the starter after completing the process (after 7 days or up to 2 weeks). What about the discards in day 3-7?
Thanks!
Tom says
Do I have to keep this alive? It sounds dismal but what if I only want to use this for a short while? It sounds like a lot of work for one or 2 baked goods.
Emilie Raffa says
Hi Tom! I would create the starter, use it to bake, and then pop the whole thing in the fridge. It will go dormant over time. This way, in the future, it’s there for you if you want to use it again (you’ll have to feed it several times to re-activate) or, you can just get rid of it.
Mark says
Rather than using whole wheat flour, is it possible to create a grain free starter?
Emilie Raffa says
Technically, yes, you can. But because grain free flours absorb water differently, you’d have to adjust the quantities to achieve a similar thick, batter-like texture.
Laura says
I have unbleached AP flour. Is that okay to use?
Emilie Raffa says
Yes! Absolutely.
ANNIER says
It took a while but now i have a reliable and strong starter that makes the best bread and foccacia. Don’t give up if it takes more than 2 weeks as my starter did. Once you get the hang of working with sourdough starter it’s mostly passive (either on the counter or refrigerator) rising time. So happy to have tried this. All the tips and info inspired me to go ahead woth this recipe and i have not been disappointed.
Flo says
How do you make the starter
Emilie Raffa says
Hi there! The instructions are ountlined in this post as well as a printable recipe located at the bottom (scroll down).
Liesl says
Hi Emilie,
I have had a long dormant period after going back to work, but have a couple weeks off from an exposure, so I’m back at it again:). First, I want to say that I do love your recipes that you email. I tried the Sicilian Caponata tonight and it was spectacular! I also want to say that I proved over my dormancy that sourdough will survive if you neglect it! I also, having made a loaf today and failed, realized that although sourdough steps are simple, there is a lot of technique involved. I over-proofed the second proof when I got distracted, and I discovered what the bread does (deflates) when this happens:( But I want to share that I found a site (Cooks Illustrated maybe) that said if this happens you can save it by gently punching down and letting proof a second time like it should have been. My question is this: it seems that the starter becomes stronger with age, and I am wondering if that is why my overnight rise takes longer than expected- because the starter is not as strong?
Emilie Raffa says
Hi Liesl!
Ok, so I just answered your comment (in this post) re: sourdough starters, temperature etc. I think the new info will help!
Regarding the second rise, here’s where it gets tricky…
In most circumstances, sourdough cannot be compared to doughs made with instant yeast (I’m assuming Cooks Illustrated was referring to the latter?). They’re two different beasts. Doughs made with instant yeast will usually rise again after gently deflating because the yeast is super strong. Sourdough on the other hand, is not always as predictable. Just keep this in mind as you continue to experiment!
Bekah says
Hi, sorry if this question has already been asked. I’ve been reading online about starters and some bloggers say it’s really important to have the same type of flour in your starter as in your bread recipe. But it seems like that is not an issue for you. Do you know why it’s not important? Are there any specific flours that I should have the same kind of flour in the starter and bread?
Emilie Raffa says
Great question, Bekah! In my experience, it all depends on the specific recipe you’re following and how much starter is required.
For example, 50 g of all white starter used in a whole wheat dough is not going to make or break it. It’s such a small amount. However, 150 g of whole wheat starter in an all white bread dough will change the crumb structure due to the increased amount of bran. Does that make sense?
This is why I use an all white starter for pretty much everything; it’s the most versatile. Some bakers will use a 50/50 blend white & whole wheat if they want something in between.
Bekah says
That makes sense. So if I want to make a whole wheat bread recipe but only have an all-white starter, would it make a difference? Maybe I could feed it with half whole wheat for a few days first?
Emilie Raffa says
Hi! Sure, feed it with half & half. That sounds like a good compromise!
Bekah says
Ok thank you. One more question…so if I’m on day 7 and it’s rising a few cm and marshmallow-like and bubbly, but not doubling, I will continue discarding and feeding each day until it starts doubling in size. My question is about once it starts to double in size. I’ve been reading in the comments and it seems like you say you don’t discard after your starter is active? And I think you said you do a 1:1:1 feeding ratio? What does that mean?
Emilie Raffa says
Bekah, I always discard before feeding my starter when it’s active. This controls the acidity levels and prevents it from growing to big!
The feeding ratio is equal parts water & flour by weight. So for example, if you had 50 g of starter, you’d feed it with 50 g of water and 50 g of flour to maintain a 100% hydration starter, which is the most common type. If you had 100 g of starter, you’d feed it 100 g water + 100 g flour. Please keep in mind, this is the feeding ratio I follow after the starter has been created (the feeding ratio per this recipe is different).
Bekah says
Sounds good. Thank you for your help!
Emilie Raffa says
My pleasure :)
Amanda says
Yes! You’ve answered perfectly :) thank you so much!!
Catherine Hunter says
I’ve learned A LOT here. Thanks very much for helping a gal out. Also, can I use organic flour when making my bread even though my starter wasn’t made with organic flour?
Emilie Raffa says
My pleasure! Yes: you can definitely use organic flour for the bread, regardless of what your starter is made of :)
Amanda says
Hi Emilie! Thank you so much for this recipe- i follow your blog religiously :) I actually made my sourdough starter according to your recipe but was curious about maintenance in regards to the discarding half and then feeding 60g flour + 60g water. I know that on some other maintenance recipes, they tell you to discard all but 120g starter and then feed it 120g flour + 120g water. I wanted to ask you if you think this 1:1:1 feeding ratio (I only feed my starter once/week then back in the fridge) is better, or I should stick with discarding half and feeding it 60+60? Or I guess I’m just curious as to what difference it makes? Thanks in advance – really appreciate it!
Emilie Raffa says
Hi Amanda! Thank you! Ok, so to clarify: the ratio for creating a starter (per the directions here) are slightly different than the feeding ratio for ongoing maintenance.
In short: I’d recommend a 1:1:1 ratio moving forward. The starter amount can be scaled up or down. So if you have 80g of starter, feed it with 80g flour + 80g water. If you have 100g of starter, you’d feed it with 100g + 100g. Make sense?
Please let me know if I’ve answered your question :)
Linda says
Hello Emilie, thank you for everything you do to promote SD baking! I have been baking every day since March this year. I keep my starter on the counter in the kitchen, not in the fridge and I keep only 2 grams per day, and feed it once a day at 1.15.15. (Keeping only 2g p.d. of strong starter saves a ton of discard) I adjust the feeding ratio depending on room temperature – on a hot day even 1.20.20 works, but in the winter this had to come right down to 1.2.2. To bake on any day, no matter what the room temperature is, I take 30g of the strong mother starter and feed it 1.1.1. to get a 100% hydrated levain of 90g, which has doubled in size in ±3 hours, which is what I use for baking. So far, so good…
Where the wheels are coming off for me is with the hydration ratios for the actual loaf (not the levain). Bakers on social media claim to use 85% and up – even 100% hydration. I cant get above 65% hydration. My flour is organic, unbleached, 11.3% protein. If I mix it with more than 65% water I get slop. I have tried autolysing and not autolysing, I’ve tried kneading less and kneading longer, by hand using either Renaud or slap and fold and I’ve tried with a machine mixer. None of these work for me with highly hydrated dough. After two hours of coil and folds, I get beautiful elasticity at 65% hydration, but anything higher is still too wet. Where am I going wrong? I am happy with my 65% hydrated loaves, but I would love to achieve 85% with more open lacy crumb and I dream of one day achieving a pan de cristol glass bread.
Emilie Raffa says
Hi Linda! Thanks for all of the detailed info. Sounds like your starter is vibrant an strong!
Regarding your dough: it’s sticky above 65% hydration because the protein content (11.3%) is too low. It cannot absorb the additional water.
Now, this doesn’t mean you’re doing anything wrong. You can make all kinds of delicious bread with a lower protein flour. If you want to increase the hydration %, you’ll have to increase the protein content. Try using a bread flour with 12.7% to start and see how that particular brand absorbs a given amount of water.
In the future, whenever you see a baker on IG using 85% or higher etc., always ask yourself: what type of flour did they use? And what’s the protein content?
Hope this helps ;)
Emma Charlton Kemm says
Firstly, I love your website and your yummy recipes. I stumbled across it, as I am keen to bake sourdough bread. Your sough dough starter recipe is so easy to follow.
However, I need a little assistance; I have used spelt flour for this starter and on day two there were a few bubbles throughout and a tiny bit of hooch. On day three, I fed it and it more than doubled in size by the end of the day, the next morning I fed it and there seems to be no movement at all, with the absence of any bubbles. Have I killed it? Should I just continue to feed it and see how it goes? I am thinking that perhaps the house was particularly chilly yesterday, but it was in the same spot as previous days…
Lastly, the is the leftover starter from day three (where it rose and fell beautifully) ok to use in your banana bread recipe?
x
Emiliya says
Hi,
I’m on day 5 and I’m getting hootch twice a day :( I’m feeding the starter every time I discard the liquid. But I’m getting the same result… It started off good with a lot of bubbles, but haven’t seen any since day 2. What should I do? I don’t believe my kitchen is that warm :(
Emilie Raffa says
Sounds like your starter is really hungry! I would add more flour (than water) to make it thicker. Starters that are really liquid rise and fall a lot faster which could be why you’re seeing hooch twice a day. Extra flour will help.
Julia says
The same thing is happening to me! Should I feed it twice a day or should I just add more than 1/2 cup of flour during the one feeding per day? At what point would you suggest starting over? (I’m on day 6 and I also haven’t really seen my started grow since day 2 maybe 3)
Also, this blog has been super helpful so thank you!!
Neal Barker says
How much starter do you use when baking sourdough or rye bread?
Emilie Raffa says
Neal, it depends on the recipe & method you’re following. This will vary from baker to baker. If I’m doing an overnight rise, I’ll use about 50 g of starter. For a same day bake (assuming the dough is rising in a warm spot) I might use about 100 – 150 g.
Sara says
Thank you for your help and dedication to the success of all of us attempting to do this…..question….Im on day 7 and I finally have consistent bubbling and rising…but it isnt quite fluffy yet….when do I transfer to a clean jar to store? Is it after I feed and observe? I am guessing I am close….thank you
Emilie Raffa says
Sara, this is great! Sounds like your starter is active. It’s ok if the texture isn’t quite fluffy; it’s possible your starter is not as thick as mine, which is fine. If it’s bubbly, rising and falling consistently, and passes the float test you’re good to go.
Regarding the jar- you only have to change it out if it’s crusty/dirty looking from all the feedings. If it looks fine, then leave it.
Brian says
I made a mistake of starting with another recipe instead of yours, which did not mention anything about discarding! Hopefully I can still salvage my sourdough starter and switch to your recipe.
I started with equal parts of all purpose flour and water, day 2 fed same amounts of water and flour (without discarding), and now it’s day 3. Should I discard 3/4 of my starter before feeding? I’m thinking of just leaving my starter alone today since you left yours on day 2.
Brian Luk says
I ended up discarding my last batch: :(. Anyways I started a new one following your recipe now I’m on day 4. I understand discarding half everyday before feeding but I want to ask about how much to feed. You kept to 60/60g everyday but would it matter if I feed more or less (with ratio still in proportion)?
Emilie Raffa says
Hi Brian, to clarify: are you referring to feeding frequencies (i.e. more than 1x per day)? Or changing the actual quantities? Thanks!