This post will teach you how to make a beginner sourdough starter at home, step-by-step. All you need is flour, water and a little bit of patience. Before you know it, you’ll have your very own bubbly, active starter ready to make THE BEST sourdough bread, sourdough focaccia, homemade sourdough pizza crust and much more!
Looking to bake incredible sourdough bread? First: you’ll need a sourdough starter. Without it, your bread won’t rise. It’s the absolute heart and soul of sourdough baking. Creating one from scratch is not hard to do. However, the process can seem intimidating (especially for beginners). Let’s change that. Adapted from my bestselling book Artisan Sourdough Made Simple, I will demystify and simplify the process with step-by-step instructions.
Once your starter is established, it can be used for a wide variety of sourdough bread recipes including this scrumptious sourdough bread with olive oil (most popular recipe on my blog!), my sourdough focaccia, sourdough pizza crust, sourdough sandwich bread and soft sourdough cinnamon rolls to name a few!
What is a Sourdough Starter?
Sourdough is more than just a recipe; it’s an understanding. So before we dive in, let’s define. Simply put: a sourdough starter is a live fermented culture of fresh flour and water. Once combined, the culture will begin to ferment and cultivate the natural yeasts found in our environment. A small portion is added to your bread dough to make it rise. Commercial yeast IS NOT required.
Sounds a bit weird, right? Of course it does. And it should. Know this: natural “wild” yeast is all around us. It can be found in a bag of flour, in the air, on your hands etc. Just because you can’t see it, doesn’t mean it’s not there and doing its thing. It’s like magic.
How Long Will It Take?
To create a sourdough starter from scratch, the overall process will take 7 days (or more) from start to finish. It’s not instant. First, you’ll create the starter with whole wheat flour to jumpstart fermentation. Then, you’ll continue to feed it with regular all purpose flour to cultivate the wild yeasts and friendly bacteria.
When Will it Be Ready To Use?
Your starter is ready to use when it has doubled in size, with plenty of bubbles on the surface and throughout the culture.
NOTE: It’s not uncommon for it to take up to two weeks or more for the starter to become active. It all depends. I know this timeframe sounds a bit vague, but growing yeast in a jar (that’s basically what you’re doing) can be unpredictable at times. Please be patient if the process takes time for you- it’s normal.
Is it Difficult to Do?
Absolutely not! In short: you’re basically adding flour and water to a jar, feeding it with more flour and water over time, and then waiting for it to become bubbly and double in size. That’s it. Most of your time involvement is hands-off. Can I ask you a favor though?
Don’t overthink it.
There’s a lot of sourdough information out there, and you will fall down a major rabbit hole if you start poking around. Just stick to this tutorial for now and follow the steps as written.
Beginner Sourdough Starter Recipe
You will Need:
Supplies
- 3/4 L jar (I use this one)
Ingredients
To create the starter:
- 60 g (1/2 cup) whole wheat flour
- 60 g (1/4 cup) water
To feed the starter each day (Day 3-7):
- 60 g (1/2 cup) unbleached all purpose flour or bread flour
- 60 g (1/4 cup) water
NOTE: Use regular, unbleached all purpose flour or bread flour for best results- skip organic. The enzymes are different which can hinder the rising process the first time around. I use either KAF, Trader Joe’s or Whole Foods. Filtered water or tap water is fine. Use the latter if you know it’s mostly chemical/chlorine free.
Day 1: Make the Starter
- Before you begin, establish a feeding schedule. In other words, feed your starter at the same time each day. This will establish consistency, which sourdough starters love. Consider feeding your starter in the morning when you wake up.
- Combine 60 g (1⁄2 cup) of whole wheat flour and 60 g (1⁄4 cup) of warm water in a large jar.
- Mix with a fork until smooth; the consistency will be thick and pasty. If measuring by volume, add more water to thin out the texture if needed. Cover with plastic wrap or a lid, and let it rest in a warm spot, about 75-80 F for 24 hours.
TIP: Looking for a warm spot? Place your starter on a cookie sheet inside the oven (turned off) with the light on for a few hours (but not overnight- it might become too warm). You can also use a proofing box set to your desired temperature, or a microwave with the door ajar and the light on.
Day 2: Got Bubbles?
- Today, you’re going to check if any small bubbles have appeared on the surface.
- Bubbles indicate fermentation, which is what you want! However, it’s okay if you don’t see anything right away; the bubbles might have appeared and dissolved overnight while you were sleeping. This happens quite often.
- You do not have to do anything else right now. It does not need any flour or water. Just rest the starter in your warm spot for another 24 hours.
Day 2 (Con’t): What’s that brown liquid?
- During the creation process, and even after your starter has been established, a dark liquid might appear on the starter (the image above shows the liquid in the middle of the starter- it’s usually found on the surface).
- This liquid is called “hooch” and is an indication that your starter needs to be fed. It also has a very stinky smell, similar to rubbing alcohol or gym socks. This is normal. Don’t freak out. Any time you see this liquid, it’s best to pour it off, along with any discolored starter present. However, on Day 2 just leave the hooch alone; you can get rid of it tomorrow when you start the feedings.
Day 3: Feed Your Starter
- Whether bubbles are visible or not, it’s time to start the ongoing feeding process.
- Remove and discard approximately half of your starter from the jar (you should have about 60 g left). Use a spoon. The texture will be very stretchy. Add 60 g (1⁄2 cup) of all-purpose our and 60 g (1/4 cup) of warm water. Mix with a fork until smooth.
- The texture should resemble thick pancake batter or plain yogurt at this point so add more water as needed. Cover and let rest in your warm spot for another 24 hours.
DAYS 4, 5, & 6: Keep on Feeding!
- Repeat the same feeding process as outlined on Day 3:
- Remove and discard half of the starter, and feed it with 60 g (1⁄2 cup) of all-purpose flour and 60 g (1/4 cup) of warm water. As the yeast begins to develop, your starter will rise, and bubbles will form on the surface and throughout the culture.
- When the starter falls, it’s time to feed it again.
TIP: Place a rubber band or piece of masking tape around the jar to measure the starter’s growth as it rises.
Day 7: A Sourdough Starter Is Born!
- By now, your sourdough starter should have doubled in size.
- You should see plenty of bubbles, both large and small. The texture will now be spongy, fluffy, and similar to roasted marshmallows (think: s’mores). It should also smell pleasant and not like stinky gym socks. If these conditions are met, your starter is now active.
- The very last step is to transfer your sourdough starter to a nice, clean jar. In keeping with tradition, you can also name it (and please do!). My starter is called Dillon after my oldest boy and it’s bright and bubbly, just like he is ;)
- Now you’re ready to bake! Start with my beginner sourdough bread recipe- you’re going to love it!
What’s Next? Let’s Make Bread!
- Sourdough Bread Recipe (reader favorite!)
- Beginner’s Guide to Sourdough Focaccia
- Best Sourdough Pizza Crust (No steel or stone!)
- Feeding Sourdough Starter: My Best Tips & Tricks
- Troubleshooting Your Sourdough Starter
A Few Tips for Ongoing Care…
So you’ve created a sourdough starter! Now what?
Just like any living creature, it must be kept alive with regular feedings to maintain its strength. If your starter is not strong, your bread will not rise. Caring for your starter is much easier than you’d think, and certainly won’t take hours of your time.
Note: You will need to feed your starter every time prior to making bread dough and to maintain it (keep it alive).
How to Feed a Sourdough Starter
Feeding Routine:
- Begin by removing and discarding about half of your starter.
- Replenish what’s left in the jar with fresh all purpose flour and water.
- Cover loosely, and let it rise at room temperature until bubbly and double in size. Once it falls, the bubbles will become frothy and eventually disappear. Then you’ll know it’s time to feed your starter again.
- Feed your starter everyday if it’s stored at room temperature. If you keep it in the fridge, feed it once a week.
PS: If you miss a feeding, don’t worry- your starter is not going to die. It might look ugly (and smell horrendous) but it usually just needs a few feedings to perk back up.
When is Your Sourdough Starter Ready To Use?
Your starter is ready when it shows all of the following signs:
- bulk growth to about double in size
- small and large bubbles on the surface and throughout the culture
- spongy or fluffy texture
- pleasant aroma (not reminiscent of nail polish remover/gym socks/rubbing alcohol)
If you’re having trouble spotting the signs, don’t forget to place a rubber band around the base of the jar to measure the starter’s growth.
You can also try the float test mentioned above: Drop a small dollop of starter into a glass of water. If it floats to the top, it’s ready to use.
How to Store Your Sourdough Starter
Once your starter is established, you have two storage options to consider.
At Room Temperature: If you bake often—let’s say a few times a week—store your starter at room temperature. This will speed up fermentation, making the starter bubbly, active, and ready to use faster. Room temperature starters should be fed one to two times a day, depending on how quickly they rise and fall.
In the Fridge: If you don’t bake that often, store your starter in the fridge covered with a lid. You’ll only need to feed it about once a week or so to maintain its strength when not in use (you can just feed it cold and then pop it back in the fridge right afterwards; no need to warm it up first). When you are ready to make dough, feed your starter at room temperature as needed, to wake it back up.
**TIP** For more info on sourdough starters please read Feeding Sourdough Starter: My Best Tips & Tricks.
Sourdough Starter Faqs
Yes. All purpose flour is easy to find, inexpensive and reliable for starter growth.
Yes. Because whole grain flour absorbs more water than all purpose flour, adjust the texture with additional water if it’s too thick.
Yes. Adjust the texture with additional water if it’s too thick.
Yes. But it’s not recommended. The chemicals can throw off the rising process. However, some readers have reported success with bleached flour. Your choice!
It might. To clarify: organic flour is not bad to use. The enzymes are just a bit different. This means the overall process might take longer than indicated. I recommend using all purpose flour instead because it’s more predictable (and less expensive!).
Whole wheat flour is used to jumpstart the fermentation process. If you do not have whole wheat flour, just use all purpose flour instead. The starter will be fine. I switch to all purpose flour for the feedings because it’s reliable, inexpensive and practical for everyday baking (remember, a portion of your starter is removed, discarded, or used for something else).
To refresh the acidity levels and to control the overall growth in size.
To learn more please read, Sourdough Discard 101: Recipes & Faqs Answered.
In the beginning, I typically don’t recommend using the discard (it’s usually really smelly and discolored). I recommend using the discard after the starter has been established. However, everyone will have a different experience with this. If it looks good- use it!
For more info please read, Sourdough Discard 101: Recipes & Faqs Answered.
If your starter is used to one type of flour, and then you swap it out for something else, just give it time to adjust. It might react immediately (in a good way!) or it might be sluggish at first and then eventually perk up.
For more info please read, Feeding Sourdough Starters: My Best Tips & Tricks.
Beginner Sourdough Starter Recipe
- Yield: appx. 240 g (1 cup)
- Category: Sourdough Starter
- Method: 1-Bowl
- Cuisine: American
- Diet: Vegan
Description
Looking for an easy, sourdough starter recipe for beginners? Adapted from my bestselling book Artisan Sourdough Made Simple, follow my no-nonsense guide for practical tips, tricks, and ongoing care- anyone can do it.
Ingredients
Note: Once your starter is established, use it to make my sourdough bread.
- 1x (5lb) bag all purpose flour or bread flour (I use either KAF, Trader Joe’s, or Whole Foods)
- 1/2 cup (60g) whole wheat flour (I use KAF whole wheat)
- Water (preferably warm around 85F )
Tips:
- The overall process typically takes 7 days, if the temperature is warm enough, ideally 75+ F. However, it can take up to 2 weeks or more for a strong starter to become established. Please be patient. Find a warm spot for your starter to rise (see tip in recipe below), and use warm water in your feedings if necessary to give the fermentation a boost.
- Only a small amount of whole wheat flour is used to jumpstart the fermentation process. If you don’t want to commit to a large bag, smaller bags are available in most grocery stores. Alternatively, you can use all purpose flour only.
- You will also need one large 3/4 L jar, or something of similar size (I use this one.).
Instructions
Before you begin: Establish a feeding schedule. In other words, feed your starter at the same time each day. This will establish consistency, which sourdough starters love. Consider feeding your starter in the morning when you wake up.
Day 1: Combine 60 g (1⁄2 cup) of whole wheat flour and 60 g (1⁄4 cup) of warm water in a large jar. Mix with a fork until smooth; the consistency will be thick and pasty. If measuring by volume, add more water to slightly thin out the texture if necessary. Cover with plastic wrap, reusable wax wrap, or a lid and let it rest in a warm spot, about 75-80 F, for 24 hours. Temperature is important.
TIP: Looking for a warm spot? Place your starter on a cookie sheet inside the oven (turned off) with the light on for an hour or two (it can get hot in there, so keep you eye on it!). Center rack is best. You can also use a proofing box set to your desired temperature, or a microwave with the door ajar and light on.
Day 2: Check to see if any bubbles have appeared on the surface. If you don’t see anything, it’s okay. The bubbles might have appeared and dissolved overnight while you were sleeping. You don’t have to do anything else now. Rest the starter for another 24 hours.
TIP: During the creation process, and even after your starter has been established, a dark liquid might appear on the surface and throughout the culture. It has a very stinky smell, similar to rubbing alcohol or gym socks. This liquid is called “hooch” and is an indication that your starter needs to be fed. It’s normal. Any time you see this liquid, it’s best to remove it along with any discolored starter present. However, on Day 2 just leave the hooch alone. You can remove it tomorrow when you start the feedings.
Day 3: Remove and discard approximately half of your starter from the jar (you should have 60 g left). The texture will be very stretchy. Add 60 g (1⁄2 cup) of all-purpose flour and 60 g (1/4 cup) of warm water to the jar. Mix with a fork until smooth. The texture should resemble thick pancake batter or plain yogurt at this point. Cover and let rest in your warm spot for another 24 hours.
As the yeast begins to develop, your starter will rise, and bubbles will form on the surface and throughout the culture. When the starter falls, it’s time to feed it again. TIP: Place a rubber band or piece of masking tape around the jar to measure the starter’s growth as it rises.
At a glance, your overall daily schedule with measurements should look like this:
- Day 1: 60 g flour + 60 g water = 120 g starter
- Day 2: Do nothing
- Day 3: Remove & discard half of the starter/ 60 g starter + 60 g flour + 60 g water = 180 g starter
- Day 4: Remove & discard half of the starter/ 90 g starter + 60 g flour + 60 g water = 210 g starter
- Day 5: Remove & discard half of the starter/ 105 g starter + 60 g flour + 60 g water = 225 g starter
- Day 6: Remove & discard half of the starter/ 112.2 g starter + 60 g flour + 60 g water = 232.5 g starter
- Day 7: Remove & discard half of the starter/ 116.25 g starter + 60 g flour + 60 g water = 236.27 g starter
Wondering if your starter is ready to use?
When your starter is fully active, do the float test. Feed your starter, wait for it to double in size, and then drop a teaspoon of bubbly starter into a jar of water; if it floats to the top it’s ready to use.
Storage Options
If you bake often, store your starter at room temperature (feed it 1x-2x a day to keep it active). If you plan to bake only once in a while, store it in the fridge to preserve its strength (feed it 1x a week). When storing your starter in the fridge, there’s no need to bring it to room temperature first before feeding it. Just give it some flour and water and pop it back in the fridge.
Comments
Manali says
Hi Emilie, so my starter has been rising well. Day 3 it saw quite a rise and today when I woke up on day 4, I saw it fell completely. Is this normal? Should I be feeding it every 12 hours in stead of 24? I am following your recipe. Thanks so much for your help.
Emilie Raffa says
Hi there! The rise and fall of your starter is normal. It will happen daily. When first creating your starter, follow the recipe as written here for best results. After it’s up and running, you can feed it 1x day or every 12 hrs; it’s up to you. The timing doesn’t have to be exact. Just know that when it falls, it need more food!
Claude says
I used to make Sourdough bread but lately been having a lapse in my memories of things and this guide is very excellent and has helped me not only remember how to make my Sourdough Bread but to refine it, Quinton is one happy bottle of bread fairies.
Thank you
Emilie Raffa says
Hello Claude! You share the same name as my uncle ;) Happy to hear that you’ve found this tutorial helpful. Get ready, Quinton! x
Emilie Raffa says
Hi Claude! You share the same name as my uncle ;) Glad to hear you are inspired again… Rise and shine, Quinton!
Rochelle M says
Oh I’m so happy to have stumbled across your Instagram, then this wonderful page. I am at the end of day 3 on my starter. The first 24 hours went as expected, this morning I woke up and she had TRIPLED in size. So happy. So I fed once she fell. I wonder, does it take the full 7 days at minimum to be ready? What is the actual best way to know? Float test? Growth? Any help is so appreciated.
Thank you SO much for this wonderful wealth of knowledge.
Emilie Raffa says
Welcome, Rochelle! Great question. The yeasts within your starter are growing fast, so you should be on your way to baking very soon. Personally, for best results I’d continue to feed your starter for the full 7 days. This way, it will be vibrant enough for baking. it needs to build up strength. The last thing you want to do is bake prematurely, and then end up with a flat loaf. Once the starter doubles in size, do the float test while it’s still at peak height. Then you’ll know when it’s ready to use. Hope this helps!
Rochelle M says
Emilie,
I thought for sure I had killed her (Rosie). Day three and she had tripled in size, was so spongy and great, so I fed twice for one day… and for the entire last week it’s been awful. I almost gave up. She was flat, liquidy and smelled so disgusting. BUT I remembered reading to not give up multiple times. I went with my gut (that told me I fed too much too soon) and sure enough, she has risen! Passed the float test today (day 10) and is ready. I am waiting for my banneton to arrive on Wednesday this week and when it does, she’ll be even that much stronger! Thank you so much, again, for this wonderful wealth of knowledge you’ve shared so generously. <3
Emilie Raffa says
Excellent, Rochelle. Thank you for returning back to share your experience. xx
Fancy says
Hi! Can I don’t discard any of the starter? Coz it seems wastage for me ?
Emilie Raffa says
Hi there! During the creation process, the starter discard is too sour. Once it’s been created however, the discard is usually in better condition to use for recipes like pancakes and waffles.
Liesl J Coates says
Follow up from last comment about using Rye flour: my starter (Hope, although she was “disappointed” when I killed her the first go around!) is already flourishing on Day 2! Even though she is thick, as I was concerned, she has bubbles all growing underneath the top layer; I am assuming because it’s thicker it takes more work to “grow” to the top- just my guess. Lesson learned,: follow instructions and read everyone’s comments to troubleshoot and be patient. I am not a patient person so this is a good experience:)
Emilie Raffa says
Hi again! That’s great news! Just keep on observing and go with the flow. I know it’s hard without a reference point but you’ll get there. It’s the only way. And remember, your experience will slightly differ from other bakers’.
PS: Sometimes when bubbles appear underneath the top layer, it just needs a little stir. But what you have is fine! And normal! Keep going!
Lael says
Hi! This is my first time making a starter! By the third day, it was looking beautiful—doubled in size, airy, bubbly, smelled great. But the fourth day I forgot the evening feeding and woke up to a totally runny and deflated starter, that smelled…not so great. If I get back to feeding twice a day, can I save the starter? Or did I kill it before it ever got its feet on the ground, and should I discard it and try again? Thanks!
Emilie Raffa says
Hi Lael! Don’t worry… it’s still alive. Don’t throw it out. If you miss a feeding, it’s fine. Just keep on going. If feeding your starter twice a day is working for you, keep on doing that for the full 7 days. x
Liesl J Coates says
Hello again:) I really appreciate all of these posts, and I am trying to go through all of them more carefully this go around, because I am on my second starter process. I read the post where someone’s grandmother turned on the oven where she was storing it; well I went one step beyond this- I turned the oven on myself! So I want to confess, since I’ve begun this, I’ve had 2 people talk about using Rye flour for the starter. I appreciate how you said to not “overthink” (my weakness) because you can go down rabbit holes, but I did look at one site where rye flour is used, and I noticed that it called for a higher amount of water to rye flour ratio, instead of the equal parts like you used. I did read the post where you said the Rye flour would work, but it would initially be like glue, then get thinner as you add flour in the following days. Since I happen to live right by the original Bob’s Red mill, I bought some rye flour (it does say that it is “dark rye,” however, if that matters) and began it last night. It is like glue, just like you said. I know you say it will get thinner, but do you think it would be ok to add a bit more water when I begin to feed it- on day 3? It’s just so thick! I think I will begin a wheat flour starter today, just to make the comparison between the two, although I wish I had done that last night, to begin them on the same page. I am resolved to keep to your website because I love your writing (I enjoyed the email sent today on Banana bread and can’t wait to try it!), and I frankly like your Artisan bread recipe the best. I also want to order your book for my birthday, with free shipping from Amazon:) Thank you
Emilie Raffa says
Hi Liesl! My pleasure :)
It’s totally fine to add more water to the rye flour starter. In fact, whether you use ap flour, ww flour, rye flour etc., there will always come a time when you need to add more water/flour to adjust the texture (no matter how exact your weight measurements are). It’s just part of the process. The good news, is that your intuition is already kicking in which is an integral part of the baking process!
And thank you so much for the kind words! I’m actually eating some of that banana bread right now… x
Maria says
Hi there, I have a question in regards to my starter. It has passed the float test (after a good 2 weeks – yay!) and I have begun making my first sourdough loaf of bread (thanks to all of your thorough information). I am planning on storing my starter in the fridge and baking a loaf of bread on weekends. After I’ve used my starter for my bread and I’ve fed it again do I need to let it sit before I put it in the fridge or am I able to just put it in the fridge straight after? Thanks.
Emilie Raffa says
Hello! It doesn’t need to sit. Feed it and put in the fridge straight after.
Maria says
Perfect thanks for your reply! :) As I am letting my sour dough do it’s second rise I had another question pop in my head – how do you store your baked loaves? What is the best way for freshness? Thanks!
Emilie Raffa says
Hi Maria! Plastic bag or cotton bread bag/sack, on the counter at room temperature.
Brendan Buckley says
Please clarify sourdough starter method for days 4.5 and 6. Do I need to remove half the starter on these days before feeding, or do I just remove half on Day 3?
Emilie Raffa says
Hi Brendan! Yes: on days 4-6 remove and discard half of the starter before feeding it. You do this on day 3 as well.
Chandu Dodhia says
Hi Emilie!
I am sad that I did not receive an answer to my question!
Emilie Raffa says
Hi there! Thank you for following up. Please understand that I receive a high volume of questions each day. In order to provide helpful, detailed answers and troubleshooting solutions, quality responses take time and careful consideration on a case by case basis. I’ve responded to your comment- hopefully it will get you on the right track!
Matilde says
Hello, I am on the fourth day of creation of my sourdough and everything is going well. I would like to know, when it is ripe to be used, I will have to remove it from the fridge and let it rise to room temperature and then use it in the recipe? Many thanks. greetings from Italy
Emilie Raffa says
Hello Maltilde! After your starter has been created, remove it from the fridge a few days prior to baking. Feed it at room temperature (and store it on the counter). It will be ready to use when it bubbles up and doubles in size.
PV says
Hi,
If I use wheat flour to start the process. Can I use wheat flour to feed it from day 3 onwards or should be be unbleached all purpose flour?
Thanks.
Emilie Raffa says
Hi there! Unbleached all purpose flour.
VALERIE M MCKINNEY says
Thank you! That’s a relief…I really want this to work out.
Stay safe
Chandu Dodhia says
Hi Emilie! This is my first time to get into baking!
My daughter-in-law encouraged me to start with your recipe for the starter & it’s terrific! Simple!
I am now on day six :
1) starter is a bit thick
2) it has not doubled
3) only a few bubbles
4) what bothers me is there are a few WHITE spots on top – is this normal? The smell is like : some veggie going bad not rotten though!
FYI: when feeding we take out the starter in a bowl /half it & stir in the feeder! Is this OK?
It’s pasty when we take it out!
Am grateful to you to give me a start but need help!
Please take care & stay safe !!
Chandu.
Emilie Raffa says
Chandu, it sounds like there’s mold in your starter (white spots). This can happen to some people. One thing that has helped me to avoid mold in the past, is to scrape down the sides of the jar after every feeding. Additionally, you’ll want to keep your starter away from other food sources like fruit bowls on the kitchen counter. Mold can prohibit yeast growth, so I would discard what you have and start over.
When feeding your starter, I add the flour and water directly to the jar. I do not feed it in a separate bowl, although you can do this is you prefer.
Hope this helps!
Chandu says
Hi Emilie!
I am so grateful to you for your comments & especially personal reply on my email! ???!
It’s so encouraging & I am starting the starter once again!
Sincere apologies if I pushed you!
Once again thanking you,
Chandu.
Emilie Raffa says
Hi there! You are very welcome. I was hoping you wouldn’t give up! And no worries at all- it’s all good :) xx
Dhariana G.A. says
Hi! I started yesterday with whole wheat flour of a local brand and tomorrow it will be day 3 so I must feed it (‘Pani Pan’ is looking lovely, double in size and full of bubbles :)) but I only have bleached all purpose flour or a differnt brand of Whole wheat (it’s what I was able to find in the supermarket)… would it be best to do the feedings with the whole wheat or with the bleached all purpose flour? I have enough of both for the 7 days. Thanks in advance and I would appreciate your guidance.
Emilie Raffa says
Hi there! Great question. I would feed it with the whole wheat flour. You might need to add more water to achieve the right consistency (it will be too thick otherwise).
Valerie McKinney says
What if there is that stinky gym sock smell (I’m on the 6th day)? Will it resolve itself, or at this point does that indicate failure?
Emilie Raffa says
Hi there! You’re fine. You will see/smell this liquid on and off when caring for your starter. All normal! It just needs to be fed. So, continue with the feedings… it will resolve itself.
Gopa says
Hi, I’m just wondering why this says to keep throwing half of the starter out. In these days where ingredients are so difficult to come by it seems incredibly wasteful. I can’t make scientific sense of it either, as it’s not as if you can choose which bit is better to throw out! If it’s because it will end up being too much for a jar, couldn’t one either have 2 starters going at the same time or just use a bigger jar?
Emilie Raffa says
Hi there! During the creation process, the discard step is necessary to cultivate the yeast. At this stage, the discard is also too sour to use for pancakes, let’s say. However, once your starter is created you are more than welcome to use the discard for other recipes (I don’t like to waste either!). I’ve written a whole chapter on discard recipes in Artisan Sourdough. And yes: you could have two starters going and/or use a larger jar. It’s up to you how much you want to maintain.
Athene says
Thank you so much Emilie for these superb instructions and for making the process sound achievable by mere mortals. I followed your method and particularly attended to the point about patience, and, after 10 days, I had a beautiful starter that made light and tasty bread. In response to your suggestion to name my starter, I gave her a name of the moment; she is called Corona.
Emilie Raffa says
Ahhh…. I LOVE THIS! Fabulous name. Welcome the world, Corona. xx
Nancy says
Emilie, I bought your book via Amazon and I commenced on my starter.
Day 1 was great. Day 2, i left it as it is and then day 3, I discarded and started feeding the ” mother starer”. It was rather quite and quite a bit of hooch came out.
I then kept the discard and started feeding that to make a second starter. Is this correct. I read somewhere that discards can be kept too.
Pls advise.
Emilie Raffa says
Hi Nancy! Sure: you can feed the discard to create another starter. Just follow the steps outlined in this recipe :)
Kate M says
As of Day 3, should I be feeding the starter multiple times per day (every time it falls), or just once per day?
Emilie Raffa says
Hi there! Day 3 = once a day.
Kristen says
My starter is on day 12. It’s growing slowly and nice bubbles, but it smells like acetone and seems very liquidy by the time of each feeding. Any way to save it or tips or should I start over ?
Thank you,
Kristen
Emilie Raffa says
Hi there! It sounds like it needs more flour (this is normal). Add more until a thicker texture is achieved and continue with the feeding process until it bubbles. I wouldn’t start over!
Julia says
Ok…shortage of KAF means I cannot keep feeding my starter. Is there a way to put it on pause?
Emilie Raffa says
Hi Julia! Absolutely… store it in the fridge.
Anne Corriveau says
Good morning :)
Something weird is going on with Adam (my sourdough). It’s day 7 today. I noticed that every morning, the top is not very bubbly and would not pass the float test, but the more i dig into the jar the more I see bubbles. The bottom half does pass the test. Am I doing something wrong? Help haha
Thank youuuu
Emilie Raffa says
Great observation. You’re not doing anything wrong. This can happen to anyone. Just give your starter a stir from time to time during the day, to evenly distribute the air. This should help!
Anne Corriveau says
Thank you very much!!!
Lianne byrne says
Would this starter work with wholemeal spelt flour?
Emilie Raffa says
Yes: you can use it instead of the ww flour.
Jay says
BUBBLING, BUT NOT DOUBLING
I’ve been following your instructions and feeding a new starter for a little over a week. It always bubbles, although perhaps not as robustly as your images show. However, it doesn’t seem to gain volume in the process. Has not yet passed the float test, either. Am I not making it thick enough?
Emilie Raffa says
Hi Jay! It depends… I would have to see a picture re: the texture. However, if you feel it needs a bit more flour to achieve that thick-ish, pancake batter consistency, go for it. Add more. Also, make sure your starter is in a warm spot. Temperature really helps to boost the process.
Kristen says
Is it necessary to transfer it to a new container after it is fully alive and ready to go? I was a bad student and read almost all the directions EXCEPT the part about moving it to a new vessel and started it in the container I want it to live in.
Emilie Raffa says
No, you don’t have to… I just recommend it, especially if the original jar is crusty looking :)
Liesl J Coates says
Hi Emilie,
I am panicking because last night I forgot to take out half of my starter and discard before I added the flour. I realized as I dumped in the flour what I had done, but thought it would be ok, so just added my water and mixed well. I have it in a large jar so I’m not worried about the starter overflowing. However, this morning the starter has no bubbles! Have I killed it? You talk about “too large,” and I was assuming you just don’t want it to overflow, but “too large” may mean that it’s too big to work for the process. Do I just need to be patient and wait for the bubbles to come back after a few days? Thank you for all of your work on these questions!!
Liesl
Emilie Raffa says
Hi there! No, it’s not dead. It possibly needs more time to “digest” if that makes sense. And to clarify, “too large” is referring to the starter size (not the feeding size). Just be patient! It will get there. The process is like waiting for a pot of water to boil…. hover over it too much and nothing will happen. Walk away and it will be ready! PS: please consider adding a star rating to your comments… it will help others discover this information too! Thank you! xx
Kendal says
We are on day 9 and our starter is very liquidity but there are bubbles. Definitely not a roasted marshmallow consistency and hooch has not been present for the last 5 days. Wondering if we need to scrap and start over?
Emilie Raffa says
If your starter is too thin, add more flour; it might be the brand of flour you’re using. The texture will change from time to time, and look different on different days- all normal. The stretchy, roasted marshmallow consistency will only occur after the starter has doubled in size. Just keep feeding it… I wouldn’t start over.
Tanya says
2.5 week old starter smells like sweet bread, no mould… but also no big bubbles, just super tiny and it’s not rising at all after feeds. But it passes the float test. Any recommendations or tips?! Thank you!
Emilie Raffa says
Hi Tanya! Your starter will look different on different days, which includes the texture and the size and appearance of the bubbles. If it passes the float test, it should be ready to use. Give it a go and see what happens!
Judie G. says
On day 3 of my starter. When I fed it, it doubled in size during the next hour! It has bubbles on top and all thru it. I will continue on to day 7, but sure am surprised at the volume. Looking forward to cooking with it! We are almost out of white bread during the Pandemic and I wanted to make this without the bread machine. Thanks for very clear instructions.
Emilie Raffa says
Fantastic! Sounds like you’re on your way! You are very welcome- enjoy :)
Kelsey says
Hi there! Thank you for sharing your gorgeous recipes with the world! I’m on day 13 of my starter and the first few days she was bubbling beautifully. However, in the past 8 or so days I’ve only been getting a few big bubbles, very little growth and no hooch. I moved her to the oven with the light on about 5 days ago because my house is chilly this time of year and I’ve fed her everyday but I’m getting very little bubbling or growth. Everything smells fine but I’m worried I messed up somehow. One day I did keep her in the sun a little longer than I meant to and it got pretty warm. Could that have done ruined things? I feel like an irresponsible pet owner… haha!
Emilie Raffa says
Ha! Don’t worry. Sometimes if it’s too warm, the starter will get thin and soupy looking with only frothy bubbles. I would give it a feed, making sure the texture is not too thin (add more flour if necessary), and keep your starter in a warm cabinet or another room away from drafts (I used to keep mine in my bedroom at one point). Try that and see how you go ;)
Liesl says
First of all, I am so excited to participate in this project! I am on my 8th day of the process with my starter, and I think it’s fine (it’s bubbling on the top) but I just want some reassurance with my questions. My question is about the consistency. I am wondering if my batter is a bit thinner than it should be. On day 3 when you say to begin feeding, after you equal 60 grams of water and flour, you say to add more water if needed to whisk the batter smooth (if I interpreted this correctly), so I added a bit more water. After that day I have been careful to weigh the water and haven’t added more, although I confess that in the first days I wasn’t weighing the flour, just using a half cup dry measuring cup. My batter is getting bubbles, so I think it’s probably fine, but the consistency isn’t as thick as yogurt at least not my Greek yogurt. It does look like your photo. My question is: does it hurt the process if you’ve made the batter a bit too thin?
Emilie Raffa says
Hi there! Starters are incredibly flexible. And they will look different on different days- all normal. So, to answer your question: it does not hurt the process if it’s too thin (or thick). Just readjust with more/less flour or water.
The consistency should be more similar to thick-ish pancake batter or plain yogurt (not Greek). When it bubbles up, the texture will be similar to roasted marshmallow fluff.
Hope this helps!
Nica says
Hi! I’m on Day 3 and started feeding my starter. However, I did not read your recipe properly and fed it with whole wheat flour instead of AP. Can I feed my starter AP flour in the succeeding days, or just continue with whole wheat flour?
Emilie Raffa says
Hello! Totally fine. Starters are forgiving. Just continue to feed with the ap flour now.
Brandi says
Hello,
I was wondering if it is better to keep the starter loosely covered with plastic wrap or in a sealed jar like what you have? For both growing it and maintaining it.
Emilie Raffa says
Hi Brandi! It’s up to you. There’s no right or wrong way. I like the sealed jar because I have the option of either keeping it open, ajar, or completely sealed, which is best when storing in the fridge. It seems to be the most practical.
Lianne byrne says
Hello, can I ask what do you mean by Remove and discard, do I throw out some of the starter?
Emilie Raffa says
Hi Lianne! It means to “pour off or spoon away” some of the starter (throw it out). I recommend discarding it for the creation process only. Once your starter is established, you can save some of the discarded starter to use in other recipes. It will be in better condition to use.
Erin says
I am on day 4 of this starter. It smells gross, but no mold. I started this because of the lack of available yeast in stores. But now I’m running into problems getting flour! So I’m wondering, can I feed with less flour/water? If I discard more than half and bring my starter weight down to say 40g, could I feed with 40 flour and 40 water to help conserve the flour I have left?
Emilie Raffa says
Hi Erin! Yes! You totally get the idea. Go for it.
Sarah says
Hi, Emilie!
I am getting ready to do my first starter, and I am so excited to have found your blog post! I am wondering what you would change if you only had organic (I know you advised against this), white, AP flour on hand. As you know, it’s hard to come by some grocery items at the moment, but I would truly love to dive into this now with what I have on hand, if possible!
With thanks,
Sarah
Emilie Raffa says
Hi Sarah! I know… flour is certainly scarce right now! Honestly, it all boils down to the enzymes; they’re different. Now, the variance in enzymes between the two flours is not necessarily a bad thing. It’s just that in my experience, regular ap flour is more reliable (if that makes sense). You can try the organic flour and see how you go.
Emily says
Hi there! I can’t get whole wheat flour at my grocery store and am wondering if I can use all purpose flour for the starting material AND the feedings. Will this work? Or is there another tweak I can do to make it work with only all purpose flour? Thanks!
Emilie Raffa says
Hi Emily! Yes, you can use all ap flour. It will work just fine!
Karen Brown says
Hi Emilie, just wanted to let you know that I started my first ever starter today, from your beautifully clear post. Figured if I’m in isolation for a month or more (onto our first lockdown week here in NewZealand) , that this would be a great time to tackle one of those
‘get round to it’ projects. I looked at lots of websites, and yours was the one that was least intimidating! Wish me luck, cheers from the South Seas, Karen Brown
Emilie Raffa says
Hi Karen! That’s fantastic! Thank you so much for your kinds word. Have fun :)
David says
This is my first time making my own sourdough starter and I’m have doubts that I did it correct.
I started my starter three days ago and have been keeping it inside my oven. I’ve been feeding it everyday as instructed. As a first timer, is it normal that it smells horrendous every time I take it out and feed it? My starter is more liquidy than doughy. I don’t see any dark liquid and it foams, which I think is normal. I’m just worried that I’m creating poison with it being thinner and smellier than I originally thought. Any suggestions? Should I feed it 2x a daily maybe?
Albert Miller says
Can you use bleached all purpose flour if you do not have unbleached?
Emilie Raffa says
Hi Albert, I don’t recommend it. But you can give it a try in a pinch and see how it goes.
Emma says
Hello! Thank you for your wonderful post on sour dough starters! So informative! I’m almost on day 7 of making my starter and I have very few bubbles and the starter just smells like raw flour (no fermenty smell) What am I doing wrong? I’ve been throwing half away every day and feeding it. It’s at room temperature and sat next to a jar of Keizer (which I thought may help it) Flour is so precious at the moment that I don’t want to discard the whole thing. Any tips?!
Emilie Raffa says
Hi there! Sometimes, the yeasts just take longer to develop. It can be frustrating, I know. What is Keizer? I’d like to rule it out… also: did you read my troubleshooting post? There are some great tips that might help you.
dave bear says
Is it possible that my starter is ready in just 3 days? It’s doubled in size, no hooch, smells wonderful and is all kinds of bubbly? The backup microwave oven in the laundry room with the door open and the light on has been a perfect solution to keeping it above room temp in the house, which is about 68 deg F.
Emilie Raffa says
Hi Dave, it’s possible! Everyone will have a slightly different experience. You can continue to feed it for the full 7 days to build up strength. Or do the float test to see if it’s ready now. You’ll need to do the test with it has risen to double in size.
Janet says
Hi, starting on my sourdough starter journey. I’m on day 4, I’ve just fed it again (APF is plain flour isn’t it?)
My starter is still quite smelly, not smelling as strong as day 2, and, although there are lots of bubbles is quite runny is this all ok?
I am so looking forward to doing my own sour dough loaves
Many thanks
Emilie Raffa says
Yes! Feed it with all purpose flour. Just continue to follow the directions as written. If the texture is too runny, add a sprinkle of flour to thicken it slightly.
Chloe says
What’s the ideal texture or “consistency” of your starter. I’ve been given one and when I tried to feed it, it was near impossible to stir the water and flour in coz it was so thick and gluey! Does it need more water?
Mine is definitely not pouring cream consistency!
Emilie Raffa says
Hi Chloe! For this recipe, it should look like thick pancake batter or plain yogurt. Once it becomes bubbly, the texture becomes more stretchy and looks like roasted marshmallow fluff.
For you [articular starter, it sounds like it need more water.
Carly says
I’m in the process of making my starter- day 9. I noticed on the side of the inside of my jar a little spot of mold. I scraped it out- but should I just toss this?
Emilie Raffa says
Hi Carly! This has happened to me before. You have 2 options: either spoon out some of the starter to a new, clean jar OR start over altogether. From experience, molded starters may not continue to bubble even when transferred to a new jar. However everyone’s situation is different. Just make sure you scrape down the sides of the jar after each feeding, it will help with the mold.
Dina Deragisch says
Howdy! I am very excited to try this. Thank you for posting excellent detailed directions. So my question is, can I do this entire thing with Trader Joes White Flour? We are in the middle of the Covid19 crisis, and there is NOTHING at my local stores so I don’t have whole wheat flour to start it as you said on Day 1. Do you have any advice or recommendations for me? Thank you again!
Emilie Raffa says
Hi Dina! Great question. And yes, you can. The ww flour is just used to jumpstart the process. However, it can be done exclusively with ap flour. And Trader Joe’s brand works.
Noners says
Hello. Thank you for your posts. I’m new to starters and following your recipe. I’m so excited. So I am on day 4 my starter has tripled in size but it smells bad. No hooch that I can see. Do I feed it more or more often? I used King Arthur whole wheat flour. Please give me wisdom.
Emilie Raffa says
Hi there! Continue to feed your starter per the recipe instructions in this post. You do not need to increase the feeding frequency. It might smell off right now, because you are using all ww flour instead of ap flour. But after about a week or so of consistent feedings, you should see a difference.
Noners says
Oh my, I didn’t realize I wasn’t using ap flour until now. Haha. How silly of me. Thank you so much!
Emilie Raffa says
No worries! My pleasure :)
Lans says
Can I use bleached ap?
Emilie Raffa says
Hi there! I recommend using unbleached ap flour for best results.
Larry buete says
G’day from Australia Emilie,
I have been using your book for a while now and it is fantastic, our sourdough (Gertrude, Gurty for short) is just pasted her second birthday and still going strong. One thing which has always been a small issue is the discarded starter, and we have used it in some of your recipes, but it can be difficult to do that on a constant basis. I did pick up a tip from another baker who uses the discard and makes a pancake (for want of a better word) straight from the sourdough jar, depending on the amount of discard, it can be small or large pancake.
You simply heat a skillet pan with a small amount of oil, tip in the half starter you would normally discard, sprinkle the top of the pancake with sesame seeds and perhaps a few sliced spring onions, then once the bottom is brown flip it over and the seeds will toast as the pancake browns when cooked through (only takes a few minutes) take out have it with small amount of soya sauce to dip with. it is yummy.
Cheers
Emilie Raffa says
Hi Larry! Thanks so much! I’m thrilled to hear you are enjoying the book. It’s so funny you mention this discard recipe… I just received a comment, on another post, talking about the exact same thing. It’s linked here, if you’d like to take a look. Must be a sign that I have to try it! Thanks again :) xx
Peter says
Inspired by your intro on sourdough starter to give it a shot. I am now 10 days in with bubbly, pleasantly sour smelling “starter” that does not float… it rises each day, goes back down, looks healthy and full of bubbles, but it does not pass the floating test.
I discard down to 200g, then add 200g water and 200g same flour as every other day. Any tips for what I can do better? Hopeful but a bit discouraged. Peter
Emilie Raffa says
Hi Peter! Not to worry… If your starter is bubbly and doubling in size, it’s active. So that’s not the issue. It’s not passing the float test because you’re testing it after the starter falls. When it falls, it’s not as active. Try to test it when it doubles in size.