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.
By signing up, you agree to receive emails from The Clever Carrot. Unsubscribe at any time.
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
D says
what if I forgot to discard the starter on day 6 … I added the 60 g flour and 60 g water but forgot to discard a portion–it smells very good though?
Donna Arts says
THANK YOU for your comprehensive website about SourDough and Starter! I am a newbie and happened to stumble upon your site and I am now using your recipe and website exclusively – it is so nicely laid out and detailed. You seem to have covered ALL possibilities and I therefore expected it all to be so straight forward and “easy”. :-) But alas, I have one question (so far): After ~ 7 days (or more, depending) we should be looking for the starter to be “doubled in size” – does this mean that the starter, after feeding it, will have doubled in size and will REMAIN that size? Or do you mean, after feeding the starter we should monitor it while it rests, to see if, AT ANY POINT, it doubles in size … but then would expect that it will fall back down again? Thank you!
Emilie Raffa says
Hi Donna! Thank you so much- glad to hear you’re finding the information helpful :)
To answer your question: after feeding your starter, eventually, it will double in size. This can take anywhere from 2-12 hrs depending on how warm the temperature is (starters rise faster in warm weather) and its overall rising strength. So yes, you’ll have to monitor it while it rests to see what it does.
Once it doubles in size, it will only remain at “peak height” for a certain amount of time. It doesn’t stay that way forever. It will eventually collapse. And the timeframe is different for everyone. When it does collapse, it needs to be fed again.
Bottom line: The rise and fall of your starter is a normal occurrence.
Hope this makes sense!
Maddie Carroll says
Hi, so I am on day one, and my starter is looking like dough. I added more water to it to try and make it less thick, but I am not sure if I added too much water. Also, I don’t have unbleached all-purpose flour, will bleached flour work?
Thanks,
Maddie
Emilie Raffa says
Hi Maddie! In my experience, thicker is better than thinner when first creating a starter. I wouldn’t worry about the exact amount of water (if you think you added too much). It’s easily adjustable. I typically don’t recommend bleached flour, but I’ve heard that it does work in some cases.
Kallee says
Is it a must for me to change into another jar after the starter is ready? Or can i just use the current one?
Emilie Raffa says
Kallee, it’s up to you. If it looks clean (an not crusty) go ahead and keep using it.
Johana Suarez says
Hi Emilie, I’ll start by saying I really like your book, I bought it recently after deciding to step into sourdough making world. Currently, I haven’t passed the first pages because I’ve trying to get my starter ready without any success. First time I used organic flour and not, didn’t work. Second time I messed the instructions up and now, well, third time’s the charm, isn’t it?
I just wanted to know what should I do if my starter is not doubling its size after some time. I see it has the right texture, some bubbles at first and then it gets a little runny without any growing activity.
Now on day 4th, my starter doesn’t look remotely close to the book’s 4th day image :(
I’m using unbleached KAF, filtered water and glass container and also been through all comments from this post, FAQ and troubleshooting guide.
Please please help, besides patience, what can I do?
Many thanks Emilie!
Emilie Raffa says
Hi Johana! I think the issue for you is consistency. It seems like you are doing all the right things, the starter might need time. Make sure to feed it at roughly the same time each day to train the rise and fall, use a rubber band around the jar to measure its growth, and let it rest in a warm spot (lately, I’ve been placing my starter jar in hot water bath to boost the rise). Hopefully these tips will help a bit :)
Johana Suarez says
Hi Emily, thank you for your reply and your tips!! An update: My starter is on day 17 and nothing…I’m losing hope :( I followed feeding schedule, discarding half and feeding it with 1:1 hydration ratio, placing it in the oven off with the light on and after 9 hours I barely see it grows 1/4 of its size and that’s all . I know there is some activity because I see some bubbles, it has a nice smell, but it doesn’t get the texture or the expected growth of a ready sourdough starter. What should I do, continuing cultivating my patience, don’t give up and feeding Miss atomic bomb (my starter name) or start a new one? In case I need to continue feeding it, should I keep discarding half of it? I really appreciate your advice.. many thanks again!
Nancy Faraj says
My dad said that when he was a kid, they used to store the sourdough starter in the flour. It was a hot climate (in the Middle East.) Is that a good place if I am in Canada and my house is usually about 15 degrees C (60 F) in the winter, I’m on Day 5 and it is working well with organic flour, btw! Thank you for the recipe!
Emilie Raffa says
Hi Nancy! That is so interesting, I’ve never heard of storing the actual starter in the flour. But I can see how that would work in hot climates. You can certainly try it if you want. However, at 15C it’s perfectly fine to store the jar on the counter or in the fridge, if you don’t bake often.
Julianne Remington says
Hi! I tried this recipe once and accidentally over watered it one day. This go round, I was not able to make it home at the normal feeding time on day 4 and did not end up feeding it until 5-6 hours after I had on day 3. Is this an issue? I am seeing bubbles, but I do not think it doubled in size. Should I do something different?
Emilie Raffa says
It’s totally fine. Not an issue. Just jump back into the recipe, adding more flour to compensate for the extra water. If you missed your scheduled feeding time, try to get back on track. The process might take a bit longer, but once you’re more consistent with feedings and quantities etc. it should double and bubble :)
Julianne Remington says
Okay! I did trash the one that I over watered and am on try two. I think I am going to start feeding it in the evening instead of in the afternoon. So I changed the time on day 4. IDK if this makes sense, but is that okay?
Russ F says
Hi Emilie,
May I asked if I am using 1 and half cup of bread flour and 1 and half superfine wholewheat flour (total 3 cups), how much (in grams) of the starter based on this starter (60g flour +60g water) should I be adding into the dough mixture to make aSourdough loaf? And how much water (in ml) do you reccomend for a 70 to 75 hydration?
Thank you.
Russ
Emilie Raffa says
Hi there! The amount of starter is flexible. There’s no set rule. It really all depends on how fast/slow you want the dough to rise.
As a starting point: use 50-60g of starter + 375g of the mixed flours + 280g water + 9g sea salt. This should bring the dough to around 76% hydration. Keep in mind though, whole wheat flour absorbs more than regular white flour so the hydration % is relative to the type of flours you’re using (and how much they soak up). A long, overnight rise is best with this formula.
Hope this helps!
Rusd says
Hi Emilie,
Thank you for your reply. I am on day 8 of the starter. I began day 1 with rye flour 60g and lukewarm water. On day 2, it was bubbling nicely. I added 60g of flour (30g rye and 30g all-purpose). Within 3 hours, it has risen 3 times. But on day 3 onwards, it is hardly bubbling and had hooch in day 3 which was removed. The texture was towards runny instead of paste-like. The climate is 32°C in Singapore which is warm and humid. Any advise? I also atarted another jar with 60g plain flour and 60g water. On day 2, when it bubbles up, I added this to the main starter to boost it. I alao trying to place it in a lightly heated oven.
Thanks.
Russ
Emilie Raffa says
Hi there! Your starter will look different on different days. Runny is normal. Hooch is normal. It just needs more food. Rye flour absorbs differently than all purpose or bread flour, so it’s best to go by texture and not exact quantity amounts; make sense? So just add ore flour to get it to thicken up.
Additionally, when the weather is really warm, your starter will rise and fall quickly, become soupy, and hooch will appear faster. This can happen when the starter is sitting in the oven (even though it’s lightly heated, it could be too hot- no more than 80 F is sufficient. Double check with an oven thermometer) or on the counter at room temperature.
Russ says
Hi Emilie, thank you for your reply. I just periodically thurn on the oven at 150°c for 30 or 60 seconds and turn it off. It is just a little warm when I placed the jar in. And noticed more tiny bubbles appeared than when I leave it outside though tropical weather is around 26 to 30°C here.
I have a question about discarding half the starter daily. How long do we need to keep discarding half before feeding back 60/60 flour and water? Until the starter does a rise and fall to double size each day? Is there like a time when we just need to add flour ans water without the need to discard?
May I also ask, to tell if a starter is ready, after the feed each day, it will definitely double or triple in size and them reside? Is that the sign the starter is ready?
Hope yoi cam help clarify. Thank you so much.
– Russ.
JosieP. says
I’ve been wanting to make a sourdough starter for about two years. I got serious about it this spring but became overwhelmed by reading all of the information out there. Today, I threw caution to the wind and, armed with your simple recipe and encouraging advice, I jumped in with both feet. I am so excited to see what happens and, like a little child, I keep running to check on my cute little jar in the kitchen. My starter has existed for almost sixteen hours and I just discovered the first two bubbles. Yay! Thank you for giving me the courage to try. The whole family is interested in what’s going on with the starter, which we named Fernando. I’ve had several questions that I can’t seem to find the answers to but, for now, I’ll just ask this…Do I actually throw away (in the trash) the discard for the first few days until the starter is fully active? I assume the first few days of discard are useless since there’s not enough natural yeast. Thank you for your blog, and this post, and your book, which I hope to own soon!
Emilie Raffa says
This is wonderful, Josie! Thanks so much for sharing. From starter creation to making actual bread, sourdough truly is such a fun and exciting process. It will teach you a lot.
Regarding the discard, I do not recommend using it at first. It’s too smelly, sometimes discolored etc. Just throw it in the trash. Once your starter is active, the discard will be in better condition to use successfully in your recipes.
PS: there’s a whole chapter on discard recipes in my book, too! ;)
Siling lim says
i am at day 7 but it doesnt smell fruity nor bubbling. do i feed for more days?
Kirsty says
Hi, I notice you use a mason jar with a clip top lid to store the starter. But I’m a bit confused – if you close the lid how will the air and the yeast in the air get to it? Do you close the lid but remove the seal? Thanks!
Elham says
Hi Emilie,
I’m Elham ,one of your followers,thank you for your helpful book . My starter is in day 8 , it rise and I can see lots of small bubbles in the surface and throughout the culture but it’s not double in size or anything close to your photos so should I feeding 1:1:1 or continue by half starter and 60 g flour and 60 g water ? Is it ready for baking ?
Thank you so much :)
Elham Ghouchani says
Also one more question: could you please let me know: I’m feeding my starter twice every day at 8 am ,8 pm and I’m making the whole wheat sourdough dough at 2 pm . So should I feeding my starter after around 2pm or should I wait till 8 pm ???
Thank you 🦋🍀🌿
Emilie Raffa says
Hello Elham! It’s up to you. Typically, I always feed my starter again right after using it to make bread dough. That’s just what I do.
However, if the 8 am & 8 pm feeding schedule is more beneficial because it gives you a better idea of how long the starter takes to rise and fall, then stick with that.
The interesting thing about sourdough starters is that there’s no right or wrong way; you can experiment and make changes to suit your needs and curiosity.
Emilie Raffa says
Since posting this comment, has it doubled yet? I’m assuming so after reading your other comment? Fingers crossed! xx
Elham says
Thank you Emilie🌸🌸🌸 yes ,Janann became double and bubbly 😊 and I’m making delicious whole wheat sourdough bread thank to you 🥂
Emilie Raffa says
Oh fantastic! I’m SO happy to hear this. Welcome to the world Janann :)
Analise says
Such an informative site, thanks. Sourdough is about to become my new hobby.
Narbara says
Same problem as Kelly. On 4th day it stopped bubbling and got mouldy on top. Threw whole batch away.
Jen Accaira says
I love the idea of giving the starter a name! Is it really a tradition? I look forward to doing this! Thank you for explaining it all….now it doesn’t seem so daunting! I live at 8000 feet…..do you know if that altitude will affect any outcome?
Kelly says
I followed all instructions and on day 3 I had gross mold on my starter! Eek! Any thoughts on how to prevent that? Thanks!
Emilie Raffa says
Hi Kelly! Mold is such a bummer. Have a look at my Trouble Shooting Guide for more info regarding mold. There’s some great info from readers in the comment section too.
Lily says
Can I use the sourdough starter and make bread with the bread machine? Husband just bought me a bread machine.
Emilie Raffa says
Hi Lily! It depends on the style of bread, but it definitely can be done. Just keep in mind, rise times will vary because sourdough doesn’t rise as fast as dough made with instant yeast. Have fun!
David’s mum says
A quick tip, freeze some of your discard (after the starter is well established.). Then, if you ever kill it, it is faster to re-establish. It saved my starter, David Dowie, in the early days when I wasn’t into the habit of feeding it regularly. I’d grown quite attached to his mismatched eyes and quick rising ways so I wanted him back instead of starting over.
Unfortunately, after 3 years my starter kicked the proverbial mason jar (died) due to an extended absence. The last frozen batch was 2 years old and I learned even frozen yeast doesn’t endure that long in a home freezer. The taste was okay but he just doesn’t have the rising power he used to. Time to start again…
Shaymaa Elkadi says
Hi Im day 5 but its stopped doubling and feels quite runny! whats happening? 🤣
Emilie Raffa says
Your starter will look different on different days! Continue to feed it per the recipe for best results. If you find that it’s still too runny add more flour, 1 tbsp. at a time, until it thickens up.
Nixo says
Hi, quick question – is it OK if the jar is airtight? I see on the photos that you have removed the seal ring from your lid, is it better this way? Does it need to “breathe”, even when with the lid closed?
Thank you in advance! :)
Emilie Raffa says
Hi there! Yes and no. If your jar is large enough airtight is fine. If your jar is small, you might want to crack the lid because as the starter grows it will burst through the top otherwise. Just use your judgement. Nothing is set in stone :)
Nixo says
Great! Thank you! :)
Anna says
ROCKET SCIENCE!!! On my day 5: no bubbles, just a layer of liquid…I started off with bubbles (on whole weat flour) but after changing to regular flour evreything stopped ;( I fed today with whole weat and hoping for a good result.
Melanie ware says
When I make my loaf of bread and put remaining starter in fridge and feed it every day…..do I continue to take half out first??
Emilie Raffa says
Yes! Always discard a portion before adding the flour and water.
Kathleen says
I made my starter per your instructions and it seemed just fine. When I chose a recipe I did not have a scale to weigh my ingredients so I converted the numbers and used my measuring cups. My sourdough turned out a bit heavy but I think it had good flavor. I will now look for one of your recipes. Like you said dont give up! It has been like a science project. Thank you Kathy
Zahra says
Hi I am on day 3 – starter was looking good. I tried to do the recipe on recall and REMOVED 60g on day 3 before adding 60g white flour, 60g water. Is this salvageable to continue, or shall I start again? Thanks!
Terri says
Hi – my starter is on day 9 :-( I don’t want to give up!! It has bubbles and still smells bad – do I just keep waiting??
Terri Peri says
Day 13, its beginning to double!!
Emilie Raffa says
Yay! Congrats!
Pat says
Hi, I made my starter about a month ago and put it in the fridge but forgot to feed it. It has a black watery layer on top. Can I still use this or should I throw it out and start over?
Emilie Raffa says
Pat, it can still be used. Just discard the liquid with any discolored starter underneath. Continue to feed it and store at room temperature until it perks back up. This might take a few days :)
Madison G. says
I have made starter before and I enjoyed the process. That was years ago. I Today is day 2 for me and I’m quite excited to get this going again!! Thanks for such a well explained method Emilie!
Emilie Raffa says
You’re very welcome – enjoy!
Cassim says
So just need to ask. If I want to use the starter in other dough recipes how do I measure out. Eg I need a tsp of yeast. I want to use starter. How much starter would I use. Thanks alot
Emilie Raffa says
Hi there! For clarification, are you looking to convert a recipe made with instant yeast to sourdough?
Keith says
i live in sydney, australia and have been having so much trouble with mould growing in my starter. glad to know i’m not the only australian with this problem. i’m trying again with a new batch and hopefully this one works
Noreen rose says
I’m so excited about sour dough. Love it. I started a starter over a week ago and used bleached flour. I don’t feel it is ready as it smells like polish remover. So I started another using unbleached flour. I think it is doing better but still have the remover smell. After feeding it smells better. No mold. Any ideas?
Madison G. says
@noreen rose, Emilie says above that does happen and it’s a sign the starter needs to be fed. Just pour off the liquid and feed. :) Hope it works!
Lindsey H says
Hi,
I’m on day 12 and it’s not doubling. I am getting bubbles on the top and doesn’t smell terrible. But it’s not rising. I didn’t have WW flour, so I only used all purpose. I’m a little discouraged…do I just keep going and eventually it will start rising? When do you get to the point of having to throw it out and start over?
Emilie Raffa says
Hi Lindsey! There are so many variables to consider when creating a starter from scratch- don’t get discouraged! Try reading my troubleshooting guide for additional helpful info.
Taylor says
Hi! I’m at the end of day 6, and my starter still smells like horrid vomit :( it started smelling this way day 3. It is not growing/rising at all, but it still bubbles. Any idea if I should keep going or start over? Is there anything I can do? All of my research says this is normal for day 3-4, but that it should have resolved by now. There is “hooch” on the top layer every morning, which I’ve been pouring off with my discard. No mold or discoloration. I also transferred to a new, clean jar on day 5. I don’t want to give up since I’m almost 7 days in and it’s bubbly, but I don’t know if its salvageable.
Lisa says
Can you please tell me how to cook it now? 😬 Thx!
Emilie Raffa says
Hi there! To make bread please visit my Beginner Sourdough or this Artisan Sourdough with All Purpose Flour. Have fun!
Catherine Ilett says
Hi, Great recipe and now have 2 on the go. My first is 12 days now and I want to put in the fridge but do I store while it is risen or wait for it to fall?
Thanks Cathy
Emilie Raffa says
Hi there! It doesn’t really matter… I typically feed my starter first, then pop it in the fridge. Just make sure the jar you’re using can accommodate additional growth; it will continue to rise a bit in the fridge directly after a feeding.
Carrie says
I haven’t started making my starter yet, but I’m about to. I was just wondering, can the portion that is discarded before each feeding be put in another jar and fed as well to reduce waste or for someone intending to bake a large quantity?
Emilie Raffa says
During the creation process, the discard is typically not in good condition to save. However, once your starter is up and running, the discard is usually more fresh which then can be saved to create another starter or to use in discard recipes. Alternatively, you can reduce this recipe in half, starting with 30 g of flour instead.
Jennifer Stephens says
So glad you asked this! I have friends wanting my discard to start their own. I am on Day 3.
Becky says
I love this experience! I haven’t done this in years but it came right back to me. One question: can you feed the starter with more whole wheat flour instead of unbleached white flour? My doctor wants me to eat sourdough wheat, but I can’t find it in our town, so I decided to make my own. I didn’t know whether the chemical makeup of wheat flour would make a difference in the composition.
Emilie Raffa says
Absolutely! You’ll just end up with a slightly different starter which is totally fine. Due to the ww flour, it will be slightly thicker. But again, this is fine (and can be easily adjusted with more water, if you’d like).
Laura Tenney says
Hi! this is the first starter recipe I’ve ever tried. I’m on day 6, and the starter is nowhere near doubling in size. If it doesn’t double in size after day 7, should I just keep feeding it and it will eventually get to that point? Or have I done something wrong and so I should just start over?
Emilie Raffa says
Yes: keep feeding it! Sometimes the process can take up to two weeks or more; it all depends on the brand and type of flour you’re using, the temperature, the water and additional factors. Don’t give up!
Lisa Martin says
Hi. I’ve been wanting to start my own starter and found your recipe. I would like to know is could the starter be frozen; and if so, how do you wake it back up? Thanks and I can’t wait to try!
Avantika Joglekar says
Hi Emilie,
My name is Avantika, from India. I have been going crazy thinking about starting this. I started today and I promise I will be patient and follow all the steps in time. Thank you so such a detailed recipe and notes!!
Emilie Raffa says
Just jump right in ! And don’t overthink it! You will have fun with sourdough- enjoy :)
Irene says
Hi! My starter has doubled on the 2nd day. Should I feed it now instead of waiting for the 3rd day? Tks!
Emilie Raffa says
For best results, follow the directions as written :)
Can't Spell Brendan Without Bread says
Hi, I first just wanted to say thank you for publishing this guide! It was my first attempt at cultivating a sourdough starter and, although it took about two weeks, once I learned to relax a bit and roll with the changes in the starter, it turned out worthwhile – I was able to make it to make a respectably delicious beginner’s sourdough loaf as per your recipe!
Two questions: as I’m not likely to bake more frequently than once a week – and more likely only a couple of times a month on average – and I’d therefore rather store my starter in the fridge –
1. is there a recommended amount of time to let the refrigerated starter reach room temperature before using it in baking?
and
2. If I’m adding to the refrigerated starter only about once or twice a week, do I still need to discard a portion from the starter every time I’m adding more flour and water to it (as with starter kept at room temperature)?
Sorry for the long winded comment – I appreciate any light you can shed on my questions.
Rachael Goninan says
Hi!
Thank you for such a clear recipe – you’re so right about reading many makes your head explode. I’m currently on day 4 and up to this point it has been ok but I have a couple of questions. By day 3 I had some hooch but couldnt seem to split it off very easily and when I fed it it grew really really well. However, I have fed it today (day 4) and it smelt awful when I discarded half and even with feeding it it hasn’t risen at all all day. Do I need to wait for it to rise or should I feed it tomorrow morning as normal? Was so impressed on Wednesday I really hope it’s not ruined! Could it be that I discarded too much today?
Thank you for your help!
Suzanne Laster says
Dear Emilie,
Although I have baked a lot in my life, I’ve never made sourdough bread. As I am now retired I thought this would be the perfect time to start. And I did start, 15 days ago. Everything seems to have gone as planned except my starter won’t rise. It has a nice odor and hundreds or thousands of small bubbles, that has only risen 25% every day for the last probably five days. As I have started with equal amounts of water flour and starter , 113 g, I’ve gone through almost 10 pounds of flour. I am a patient person, but have thought more than once about chucking the whole thing out the window! I started this process on August 2 because I wanted to call my starter Isaias. Do you think I should give up and wait for the next hurricane?
Suzanne
Elias says
Alright so my sourdough starter is active and bubbly but I already made a loaf with it so I am going to refrigerate it. I know that I need to take it out once weekly out of the fridge to feed but what is the process of using refrigerated starter to make a sourdough bread? Can I use it straight and cold from the fridge or is there a process to reactivate and warm it to room temperature? Thanks for all your help by the way!
Emilie Raffa says
That’s fantastic! Just realized I missed your last 2 comments but it seems like your starter is sorted :)
The process for using refrigerated starters in preparation to bake works like this: remove the starter and feed it at room temperature for a few days before baking. You are doing this to perk it back up. It might perk up in 1 day or in 3 days; it depends on the strength of your starter and the overall temperature. That’s why I recommend a window of time for a head start. After each feeding keep it at room temperature; no need to store it back in the fridge.
Faye says
Hi Emilie,
Your starter recipe was magic one for me and I have a very healthy and productive starter. My question is should I continue as my maintenance feeding 116.25 g starter + 60 g flour + 60 g water = 236.27 g starter. I am keeping my starter in the refrigerator and feeding it once weekly but am unsure about the feeding quantities. Thank you!
Emilie Raffa says
Excellent! So great to hear :) Feeding quantities can vary depending on how much you’re looking to maintain and/or the strength of your starter. It will also vary from baker to baker. But in short: If the quantity above works for your starter, don’t change a thing. However, if you don’t bake often and you keep the starter in the fridge you can always get away with a smaller “mini” feed just to keep the starter going. Hope this makes sense!
Krista says
Hi Emilie!
I am on Day 3 ready for feeding on my starter! The top of the starter is an orangey color with patches of the brown from the flour… and it smells strong, is this bad? It had bubbles. So im not sure if this is ok to keep going or if I should start over. Thank you!
Emilie Raffa says
Hi there! I would just scoop off and discard that top orangey layer and give it a feed. I’m not exactly sure what the issue is (I would need to see a picture), but you’ll have a better idea after feeding it. Hope this helps!
KATHE Knoll says
I have working on my started for over a week. It started off great , got frothy and rose the first two days. Then it stopped. I have tried everything I just get bubbles but no rising. It is runny like cream It still smells fine. I’m using bread flour and bottled water what can I do. Start again???
Tonya says
I got a cup of starter from a neighbor, and fed it for the first time, leaving it at room temperature. (The neighbor said he keeps it in the fridge and feeds it 1/wk). It increased by half, and then fell back to the original volume. Do I have to catch it at its maximum to take some out and make bread?
Emilie Raffa says
Yes! When your starter reaches peak height (double in size) that’s when it’s ready to make bread dough. It will eventually fall after that. :)
Shelan says
Hi there! I’m on day 7 and my starter is bubbling and double in size. Do I discard and feed again? Thanks for this great guide.
Emilie Raffa says
Congrats! Your starter is now active. Now, you’ll need to maintain it with additional feedings depending on how it’s stored and how often you bake. If stored at room temperature, feed it 1x per day. If stored in the fridge, feed it 1x per week. Hope this answers your question :)
Elias says
Does it matter what time of day I should begin the sourdough starter fermentation process? Do you usually begin in the evening, or start in the morning or just midday?
Emilie Raffa says
The timing is very flexible. If you’re just starting out, do it in the morning or early afternoon so you can observe it during the day. The key takeaway here is to be consistent. So, make to feed it at roughly the same time each day.
Elias says
Sounds good I’ve been doing it around 2 PM. So it is day 3 and the starter is really bubbly and active but it smells like absolute vomit. Is this normal?? What do I do about the smell?
Emilie Raffa says
As you continue to feed it, the smell will go away because the acidity levels will be refreshed. :)
Elias says
Got it. Also should I make sure to wait the full 24 hours or feed 1/2 cup flour and 1/4 cup warm water whenever I see the hooch?
Emilie Raffa says
If you wait the full 24 hrs, you’ll be feeding it approximately the same time each day which trains the rise and fall of your starter. This is helpful with timing. For example, right now my starter takes 2 hrs to become active in warm weather. So I only feed it appx. 2 hrs before I need to make bread dough. Make sense? Keep in mind, my starter is very, very strong. If you’re just starting out, yours will take a bit of time to build up strength.
Alternatively, if you feed your starter every time you see hooch, this is fine too. The timing (as far as the rise and fall is concerned) will just be a bit different.
Elias says
Very interesting. So it’s day 5 now and I’ve been feeding every day at 2 PM even with the hooch forming in the morning. I will keep at it and looking forward to moving over to the dough section of making sourdough soon! Your responses are unbelievably helpful and the recipe is highly detailed, I really appreciate it
Elias says
Also, it seems like every day when I remove half the starter and then add 1/2 cup of flour and 1/4 cup of water and then by the next day the starter has the hooch but stayed the same in terms of increasing in size. Is it alright that the overall size of my sourdough is the same as the beginning on day 5? I am seeing bubbles and the smell so I assume something is happening but it isn’t following the growing trajectory you provided so just making sure it’s alright there.
Prita says
It’sday 5 now.i’ve been collecting the discards and keep them on the fridge.what can I do with the discards? How to know its okay to be use?
And today, the starter doesn’t rise like the days before. But i will try to keep feed it. Last night was cold enough.
Emilie Raffa says
Prita, I don’t save the discard when first creating a starter. Usually, it’s not in the best condition. I save the discard only after the start is active. However, if yours looks good (smells fresh, not discolored) by all means, go ahead and use it! :)
Prita says
Oh okay…. Thank you for your advice. So it’s better use the discards after the starter already active.
It’s day 6, but it doesn’t rise like 3-2 days ago. But, i keep feed it every night. Hope tomorrow will rise again.
Julia says
Thank you for this incredible resource! I’m running low on flour and in a strict quarantine…can I use cake flour to feed my starter? :-/ Thank you!
Emilie Raffa says
Julia, I typically do not use cake flour because of the additional additives. It might not work. If you want to experiment however, perhaps scale down the flour amount in this recipe (to save what you have) and see how it goes. Also: You’ll need to use less water than what’s indicated in the recipe in order to achieve the thick batter-like texture that is necessary. This is because cake flour is lower in protein compared to all purpose and bread flour, which means it will absorb less water.
Julia says
Thanks for the quick response! If I think I’m going to run out, I’ll just make a smaller loaf with the bread flour I have :-)