This post will teach you how to make a beginner sourdough starter at home, step-by-step. All you need is flour, water and a little bit of patience. Before you know it, you’ll have your very own bubbly, active sourdough starter to make my best sourdough bread recipe, sourdough focaccia and more! Grab your personal sourdough starter feeding chart.
Looking to bake sourdough bread? First: you’ll need a sourdough starter. Without it, your bread won’t rise. It’s the absolute heart and soul of sourdough baking. Creating a sourdough starter from scratch is not hard to do. However, the process is intimidating, especially for beginners. Let’s change that.
Adapted from my bestselling book Artisan Sourdough Made Simple, I will demystify and simplify the process with step-by-step recipe instructions. In approximately 7+ days (yes, it takes that long- there are no shortcuts) you’ll get approximately 1 cup of bubbly, active sourdough starter which is more than enough to make bread, including my best sourdough bread recipe with olive oil (most popular recipe on my blog!). More sourdough bread recipes here.
Sourdough is more than just a recipe; it’s an understanding. So before we dive in, let’s define.
What Is Sourdough Starter?
A sourdough starter is a live, fermented culture of flour and water filled with wild yeast and bacteria from our environment. A small portion is added to sourdough bread dough to make it rise. Commercial yeast IS NOT required.
Sounds a bit weird, right? Of course it does. Know this: natural “wild” yeast is all around us. It can be found in a bag of flour, in the air, on your hands etc. Just because you can’t see it, doesn’t mean it’s not there and doing its thing. It’s like magic.
How Long Will It Take?
To create a sourdough starter from scratch, the overall process will take 7 days (or more) from start to finish. It’s not instant. First, you’ll create the starter with whole wheat flour to jumpstart fermentation. Then, you’ll continue to feed it with regular all purpose flour or bread flour to cultivate the wild yeasts and friendly bacteria. Once it’s created, you’ll keep it alive with ongoing feedings and care, which you can read about here.
When Will It Be Ready To Use?
Your starter is ready to use when it has doubled in size, with plenty of bubbles on the surface and throughout the culture.
NOTE: It’s not uncommon for it to take up to two weeks or more for the starter to become active. It all depends. I know this timeframe sounds a bit vague, but growing yeast in a jar (that’s basically what you’re doing) can be unpredictable at times. Please be patient if the process takes time for you- it’s normal.
Is It Difficult To Do?
Absolutely not! In short: you’re basically adding flour and water to a jar, feeding it with more flour and water and waiting for it to become bubbly, active and double in size. That’s it. Most of your time involvement is hands-off. Can I ask you a favor though? Don’t overthink it. There’s a ton of sourdough information out there, and you will fall down a major rabbit hole if you start poking around. Just stick to this tutorial for now, follow the steps as written and just go for it.
Beginner Sourdough Starter Recipe {Step-By-Step}
You Will Need:
Supplies
- 3/4 L jar (I use this one)
- Digital scale
- Small rubber spatula
Ingredients
To create the sourdough starter on Day 1:
- 60 g (1/2 cup) whole wheat flour
- 60 g (1/4 cup) water
To feed the sourdough starter each day (Days 3-7):
- 60 g (1/2 cup) unbleached all purpose flour or bread flour
- 60 g (1/4 cup) water
NOTE: Use regular, unbleached all purpose flour or bread flour for best results. I use flour from KAF, Trader Joe’s or Whole Foods. As for organic flour, I first learned that it wasn’t always successful when first creating a sourdough starter (sourdough can be finicky). However, due to the widespread use of glyphosate, I’ve been inspired to re-test with organic flour. The results were good. Please experiment with what resonates. For the water, filtered or tap water is fine. Use the latter if you know it’s mostly chemical/chlorine free.
Day 1: Make The Sourdough Starter
- First, download and print out this chart. It’s your daily “at a glance” feeding schedule to keep you on track.
- Add 60 g (1⁄2 cup) of whole wheat flour and 60 g (1⁄4 cup) of water to your sourdough starter jar. Total yield: 120 g sourdough starter.
- Mix with a fork until smooth; the consistency will be thick and pasty.
- Cover with plastic wrap or a lid, and let rest in a warm spot, about 75 F for 24 hours.
Temperature Tips: Temperature is very important. If it’s too cold, your starter won’t rise and the process will take longer. Consider the following tips if you’re looking for a warm, 75 F spot. Place your starter on a cookie sheet inside the oven (turned off) with the light on for a only few hours to give it a boost (please don’t leave it there overnight- the environment will become too warm). Monitor the temperature with an oven thermometer. You can also use a proofing box set to your desired temperature, or a microwave with the door ajar and the light on.
Day 2: Got Bubbles?
- Today, you’re going to check if any small bubbles have appeared on the surface.
- Bubbles indicate fermentation, which is what you want. However, it’s okay if you don’t see anything right away; the bubbles might have appeared and dissolved overnight while you were sleeping. This happens quite often.
- You do not have to do anything else on Day 2. Just let it rest in your warm spot for another 24 hours. Feel free to stir once or twice to oxygenate the mixture.
Tip: What’s That Brown Liquid? During the creation process, and even after your starter has been established, a dark liquid might appear on the surface (the image below shows the liquid in the middle of the starter). This liquid is called “hooch” and is an indication that your starter is hungry. It also has a very distinct smell, similar to rubbing alcohol or gym socks. This is normal. Don’t freak out. Any time you see this liquid, it’s best to pour it off before feeding it with fresh flour and water.
Days 3-7: Feed Your Sourdough Starter
Whether bubbles are visible or not, it’s time to start the ongoing feeding process. As the natural yeasts begin to develop, your starter will rise. Bubbles will form on the surface. Eventually, your starter will fall back down or “collapse” indicating that it’s time to feed it again. The goal: is to increase the total quantity to about 236 g (1 cup) following the specific feeding ratio outlined below on each day.
Before you begin, a few tips for success:
- Establish a feeding schedule. Feed your starter at the same time each day. This will train your starter to rise and fall predictably, which is what you want. Consider feeding your starter in the morning when you wake up. Again, this is where my feeding chart comes in handy.
- Track the growth. Place a rubber band or piece of masking tape around the jar to measure the starter as it rises. When it falls, you’ll see streaks of starter on the sides of the jar.
- Keep your jar clean: Use a small rubber spatula to scrape down the sides of the jar to prevent mold growing up the sides.
- Be patient. This is a slow, gradual process. Remember: temperature (75 F) and consistency (daily feedings @ approximately the same time each day) is key.
Day 3:
- Remove and discard half (60g) of your sourdough starter from the jar. To do so: use a spoon to scoop it out, or pour the starter directly into a bowl to weigh (you can also just eyeball it- the amount doesn’t have to be exact). The texture will be very stretchy.
- To the jar: Add 60 g (1⁄2 cup) of all-purpose flour + 60 g (1/4 cup) of water. Mix with a fork until smooth. Scrape down the sides with a small rubber spatular. The texture should resemble thick pancake batter or plain yogurt at this point.
- Cover and let rest in a warm spot, 70-75 F for 24 hours.
- Total yield: 180 g starter.
Day 4:
- Remove and discard half (90 g) of the sourdough starter.
- To the jar: Add 60 g (1⁄2 cup) of all-purpose flour + 60 g (1/4 cup) of water to the jar. Mix well and scrape down the sides.
- Cover and let rest in a warm spot for 24 hours.
- Total yield: 210 g starter.
- Note: The growth of your starter might appear to slow down on Days 3-4, after switching to all purpose or bread flour for the ongoing feedings. This is normal. Your starter needs more time to adjust. Be patient.
Day 5:
- Remove and discard half (105 g) of the sourdough starter.
- To the jar: Add 60 g (1⁄2 cup) of all-purpose flour + 60 g (1/4 cup) of water. Mix well.
- Cover and let rest in a warm spot for 24 hours.
- Total yield: 225 g starter
Day 6:
- Remove and discard half (112 g) of the starter.
- To the jar: Add 60 g (1⁄2 cup) of all-purpose flour + 60 g (1/4 cup) of water. Mix well and scrape down the sides.
- Cover and let rest in a warm spot for 24 hours.
- Total yield: 232.5 g starter
Day 7:
- Remove and discard half (116.25) of the sourdough starter.
- To the jar: Add 60 g (1⁄2 cup) of all-purpose flour + 60 g (1/4 cup) of water. Mix well, and scrape down the sides.
- Cover and let rest in a warm spot for 24 hours.
- Total yield: 236 g starter
Day 7-8: A Sourdough Starter Is Born!
- By now, your sourdough starter should have doubled in size. You should see plenty of bubbles, both large and small. The texture will now be spongy, fluffy, and similar to roasted marshmallows (think: s’mores). It should also smell pleasant and not like stinky gym socks. If these conditions are met, your starter is now active.
- The very last step is to transfer your sourdough starter to a nice, clean jar. Do this only if your current jar needs a good scrub. Otherwise, leave it as is.
- In keeping with tradition, you can also name your sourdough starter (and please do). My starter is called Dillon after my oldest boy. It’s bright and bubbly, just like him ;)
- Now you’re ready to bake. Start with my beginner sourdough bread recipe- you’re going to love it!
Feeding & Maintaining Sourdough Starter For Ongoing Care
So you’ve created a sourdough starter! Now what? Just like any living creature, your starter must be kept alive with regular feedings, proper storage, and ongoing care to keep to maintain its strength. If your starter is not strong, your bread will not rise. Once you’re starter is established, read my companion article to learn exactly how I do it- Feeding Sourdough Starter: My Best Tips & Tricks. Have more questions? Read troubleshooting your sourdough starter.
Note: You will need to feed your starter every time prior to making bread dough and to maintain it (keep it alive).
How To Store Sourdough Starter
At Room Temperature: If you bake often, let’s say a few times a week, store your starter at room temperature. This will speed up fermentation, making the starter bubbly, active, and ready to use faster. Room temperature starters should be fed one to two times a day, depending on how quickly they rise and fall.
In the Fridge: If you don’t bake that often, store your starter in the fridge covered with a lid. You’ll only need to feed it about once a week or so to maintain its strength when not in use (you can just feed it cold and then pop it back in the fridge right afterwards; no need to warm it up first). When you are ready to make dough, feed your starter at room temperature as needed, to wake it back up.
Frequently Asked Questions & Helpful Info:
1.) What If my starter is not ready after 7+ days?
Feed every 8-12 hours (not 24) and continue the same formula: Discard half starter. Feed (Add): 60g flour & 60g water and store at 70-75°F / 21-24°C. Too runny? Add an additional 1-2 tbs of flour. Note: the most common reason for your starter not starting is cold temperature.
2.) Can this sourdough starter be made with all purpose flour only?
Yes. The process might take a little longer.
3.) Can sourdough starter be made with bread flour only?
Yes. Because it’s more “thirsty” than AP flour, add more water if the texture is too thick.
4.) Can this sourdough starter be made with whole wheat, spelt flour or rye flour only?
Yes. Like bread flour, whole grain flour absorbs more water than all purpose flour, so adjust the texture with additional water your starter is too thick.
5.) Can sourdough starter be made with bleached flour?
Yes. But it’s not recommended. The chemicals can throw off the fermentation process. Some readers have reported success, however. Your choice!
6.) Why do you use whole wheat flour in the beginning of the recipe? And then switch to all purpose flour for the ongoing feedings?
Whole wheat flour is used to jumpstart the fermentation process. All purpose flour or bread flour is used for the ongoing feedings because it’s inexpensive, practical and suitable for everyday baking.
7.) On Days 3 & 4, my starter is not as bubbly compared to Days 1 & 2. Growth is slowing down. Why?
As mentioned in question #5, whole wheat flour is used in the beginning to jumpstart fermentation. This is why you saw bubbles right away. When you switch to all purpose or bread flour for the ongoing feedings, growth will inevitably slow down on Days 3-4, as your starter needs time to adjust to the new flour. This is normal. Growth is still happening.
8.) For the daily feedings, you mention to feed your starter “equal parts” flour and water by weight. For example: 60 g (1⁄2 cup) flour + 60 g (1⁄4 cup). But the volume conversions (measuring cups) are not equal. Is this a typo?
No. It’s not a typo. “Equal parts” refers to feeding by weight only. Not measuring cups. Here’s why: different ingredients weigh different amounts based on density. For example 1 cup of flour can weigh anywhere from 125-150 g depending on how it was packed into the measuring cup. 1 cup of water can weigh anywhere between 236-250 g. Because weights are constant, it streamlines the process for accuracy. It is the preferred measuring unit in bread baking. The volume approximates are listed for convenience because not everyone has a scale.
9.) Can I use the sourdough discard from Day 1-7 for something else?
In the beginning, I typically don’t recommend using the discard (it’s usually really smelly and discolored). I recommend using the discard after the starter has been established. However, everyone will have a different experience with this. If it looks good- use it! And yes, you can save it to create a new, separate sourdough starter if you’d like. For more info please read Sourdough Discard 101: Recipes & Faqs Answered.
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Beginner Sourdough Starter Recipe
- Yield: appx. 236 g (1 cup)
- Category: Sourdough Starter
- Method: 1-Bowl
- Cuisine: American
- Diet: Vegan
Description
Looking for an easy, sourdough starter recipe for beginners? Adapted from my bestselling book Artisan Sourdough Made Simple, follow my no-nonsense, step-by-step guide for practical tips, tricks, and ongoing care- anyone can do it. Use it to make my famous golden, crusty sourdough bread recipe.
Please read my notes below before you begin.
Notes, Tips & Expectations:
- Download & print personal sourdough starter feeding chart {here}.
- The overall process takes ~7+ days, if the temperature is warm enough, ideally 70-75 F. However, it can take up to 2+ weeks or more for a strong starter to become established. Do not ignore the importance of temperature.
- Growth will seem to slow down on Days 3-4. This delay is commonly called a “false” start. It’s also normal- the yeast needs time to cultivate. Please be patient!
- You will need one large 3/4 L jar, or something of similar size (I use this one). Place a rubber band or piece of masking tape around the jar to measure the starter’s growth as it rises.
- To clarify feeding your starter: “equal parts” refers to equal weights only, not measuring cups. Example: 60 g (1/2 cup) flour + 60 g (1/4 cup) water. Same weight. Different volume. Not a typo. Why? Flour is light, fluffy and full of air pockets, so it takes up more space in a measuring cup (but weighs less than water). Water is more dense and compact; it takes up less space but weighs more than flour. That’s why their cup measurements don’t match, even when their weights are identical. Many bakers get confused by this. I’ve included volume measurements for convenience since not everyone owns a scale. But, do choose one measurement system and stick with it for feeding!
Ingredients
Note: Once your starter is established, make your first loaf using my sourdough bread recipe.
- 1x (5lb) bag all purpose flour or bread flour (I use either KAF, Trader Joe’s, or Whole Foods)
- 1/2 cup (60g) whole wheat flour (I use KAF whole wheat)
- Water, preferably warm around 85 F
Instructions
Before you begin: Establish a feeding schedule. Meaning, feed your starter at the same time each day. This will establish consistency, which sourdough starters love. Consider feeding your starter in the morning when you wake up.
Day 1:
- Combine 60 g (1⁄2 cup) of whole wheat flour + 60 g (1⁄4 cup) of warm water in a large jar. Mix with a fork until smooth; the consistency will be thick and pasty.
- Cover with plastic wrap, reusable wax wrap, or a lid and let rest in a warm spot, about 70-75 F for 24 hours. Temperature is important.
- Total approximate yield: 120 g starter
TIP: Looking for a warm, 75 F spot? Place your starter on a cookie sheet inside the oven (turned off) with the light on for only 1-2 hours (it can get hot in there, so keep you eye on it!). Center rack is best. You can also use a proofing box set to your desired temperature, or a microwave with the door ajar and light on.
Day 2:
Check to see if any bubbles have appeared on the surface. If you don’t see anything, it’s okay. The bubbles might have appeared and dissolved overnight while you were sleeping. Feel free to stir once or twice to oxygenate the mixture. Otherwise, you don’t have to do anything else now. Rest the starter for another 24 hours.
TIP: During the creation process, and even after your starter has been established, a dark liquid might appear on the surface and throughout the culture. It has a very stinky smell, similar to rubbing alcohol or gym socks. This liquid is called “hooch” and is an indication that your starter needs to be fed. It’s normal. Any time you see this liquid, it’s best to remove it along with any discolored starter present.
Day 3:
- Remove and discard half (60g) of your sourdough starter from the jar. To do so: use a spoon to scoop it out, or pour it directly into a bowl to weigh (you can also just eyeball the amount- it doesn’t have to be exact). The texture will be very stretchy.
- To the jar: Add 60 g (1⁄2 cup) of all-purpose flour + 60 g (1/4 cup) of water. Mix with a fork until smooth. Scrape down the sides with a small rubber spatular. The texture should resemble thick pancake batter or plain yogurt at this point.
- Cover and let rest in a warm spot, 70-75 F for 24 hours.
- Total yield: 180 g starter
Day 4:
- Remove and discard half (90 g) of the sourdough starter.
- To the jar: Add 60 g (1⁄2 cup) of all-purpose flour + 60 g (1/4 cup) of water to the jar. Mix well. Scrape down the sides.
- Cover and let rest in a warm spot, 70-75 F for 24 hours.
- Total yield: 210 g starter
Note: The growth of your starter might appear to slow down on Days 3-4, after switching to all purpose or bread flour for the ongoing feedings. This is normal. Your starter needs more time to adjust. Be patient.
Day 5:
- Remove and discard half (105 g) of the sourdough starter.
- To the jar: Add 60 g (1⁄2 cup) of all-purpose flour + 60 g (1/4 cup) of water. Mix well. Scrape down the sides.
- Cover and let rest in a warm spot, 70-75 F for 24 hours.
- Total yield: 225 g starter
Day 6:
- Remove and discard half (112 g) of the sourdough starter.
- To the jar: Add 60 g (1⁄2 cup) of all-purpose flour + 60 g (1/4 cup) of water. Mix well. Scrape down the sides.
- Cover and let rest in a warm spot, 70-75 F for 24 hours.
- Total yield: 232.5 g starter
Day 7:
- Remove and discard half (116.25) of the sourdough starter.
- To the jar: Add 60 g (1⁄2 cup) of all-purpose flour + 60 g (1/4 cup) of water. Mix well. Scrape down the sides.
- Cover and let rest in a warm spot, 70-75 F for 24 hours.
- Total yield: 236 g starter
Day 8:
When your starter is fully active, do the float test. Feed your starter, wait for it to double in size, and then drop a teaspoon of bubbly starter into a jar of water; if it floats to the top it’s ready to use.
Storage Options
If you bake often, store your starter at room temperature (feed it 1x-2x a day to keep it active). If you plan to bake only once in a while, store it in the fridge to preserve its strength (feed it 1x a week). When storing your starter in the fridge, there’s no need to bring it to room temperature first before feeding it. Just give it some flour and water and pop it back in the fridge.
Comments
Andrea says
How do i know if I need to feed my starter every 12 hours instead of 24 hours?? My starter is 6 days old and JUST started to almost double. It takes about 12 hours to reach peak before beginning to fall.
Jackie says
What do you do with the rest of ur starter? Like I made bread already with some of the starter but what do I do with the rest? Can I continue with it and feed it or start over and just throw away the old one?
Emilie Raffa says
Keep it! Always leave some in the jar to feed again and keep the process going; there’s no need to start from scratch creating a new starter every time.
Kimmerie says
Finally! I’ve attempted starter several times since being at home and this is the first one that worked! I’ve made several loaves of sandwich bread and am making the cinnamon rolls tomorrow. Thank. you for the great instructions and recipes! I’ve already divided my starter into two jars, one at room temp and one in the refrigerator. Their names are Romulus and Remus because it was when I was visiting Rome last summer that I decided I was going to learn how to bake bread.
Nicole Garcia says
Hi Emilie,
I started a starter but my kitchen is a bit too cold for it to grow. Would it be ok to leave it in my oven overnight with the light on and door cracked open? Thank you 😀
Nicole
Emilie Raffa says
Nicole, because all ovens are different, I wouldn’t leave the starter jar in there overnight even with the door cracked open. It might get too hot. Try using warm water in your feedings and the oven tip throughout the day when you can monitor it.
Sarah says
I love all the detail in your instructions. I am on Day 4 and things seemed to be going as expected, however when I opened my jar this morning it smelled like the back of a trash pickup truck! It doubled after fed on day 3 and smelled ok. I haven’t seen any presence of “hooch.” What could be the problem? Or should I just wait until my week is over to assess again?
Gary Roussak says
Sarah,
Don’t worry about that – mine did too. I would describe it as “camembert that somebody had been sick on after a night on the booze”. Apologies for that ! The smell was particularly prevalent on Day 4. By Day 7 it had been replaced by a strange but very different odour – a mix of sourness, slightly cider, slightly sweet, slightly yeasty – hard to describe. The reason for the unpleasant bit at Day 4 is because the Lactobacillus needed for yeast activity has been overtaken by something called Leuconostoc – which gets the blame for the aweful odour. Eventually the Lactobacillus wins over the Leuconostoc and the bad smell disappears.
All the best.
Gary
Sarah says
Gary you saved the yeast monster from a ride in the big plastic bag! I was skeptical for a few days as I am trying to reassure my husband that this is going to make delicious bread. We are in day 7 now and definitely not on the streets of New Orleans after a weekend of party goers! We are now in a pleasantly sour yeast zone almost like a brewery. I love your description and I understood exactly. Thanks for the science behind the smell. You have given me hope and saved face:) Thanks!
Lee Gabel says
Greetings Emilie,
Knowing that a starter should follow the 1:1:1 ratio when feeding, why is it that on days 4 through 7, the instructions say to feed the starter less and less each day? I had great bubbly action on day 3, but rise and bubbles diminished over days 4-7. Could that mean I was starving my starter?
With thanks, Lee
Emilie Raffa says
Lee, the 1:1:1 ratio applies to ongoing feedings after the starter has been created. The recipe/formula here follows a different format.
Rhonda says
I have followed the recipe exactly but I’m on day 10 and my starter simply won’t rise. I’m using a food scale measured in grams, King Arthur bread flour. I have small bubbles near the surface but not throughout. I’m in Southern California so it is pretty warm here. The temperature in the kitchen is typically 77 or 78 degrees. The starter smells very pleasant and is a nice pretty color – but it is just not rising. Any ideas of what I’m missing.
Andrea says
Hi,
I had the same thing happen to mine. After much research i concluded that my starter was a victim of a certain type of bacteria that can basically take over in the beginning and seriously slow down yeast production. 3 weeks later and it is finally showing signs of life and rising a bit each day. Just stick with it! Or look up recipes that starts with pineapple juice in the beginning. The juice lowers the pH and keeps that pesky bacteria in check so the yeast can grow. I started seeing results on day 5!
Rhonda says
Sadly around day 15 it was riddled with mold. I’m starting over and hoping for better luck this time.
Joe WHite says
I was wondering can you use Cracked wheat for the starter on the first day and or for feedings?
Emilie Raffa says
You can, but you’ll get a slightly different style of starter.
Ben Pettigrew says
Hi! Everyone should try to make their own starter, but If anyone is having trouble I share my unique sourdough starter if you would like a boost to the process or just a cool story :). It’s originally from San Fran and dates back to the Gold Rush. kensingtonsourdough.ca if anyone is interested in getting an active dehydrated starter in the mail. Thanks! Ben
Andrea says
I started my starter 2 weeks ago today and have had some ups and downs. Most of what I’ve read said it does well in 68°+ environments. My house is kept at 75°-77° but my starter only rises in the oven after turning it on to 150° for 30 seconds (just long enough to make it feel warmer than my house). I’ve tried putting it upstairs where it’s warmer, or in an upper cabinet but no luck. Am I doomed to keeping my oven warm at all times?! Help!
Emilie Raffa says
Hi Andrea! Here are a few tips from bakers on this thread:
1.) Use a heating pad
2.) Place the jar in a warm water bath for a boost
3.) Use warm water (85- 90 F) in your feedings
Don’t give up. The daily ups and downs are all part of the process. Once it becomes super strong and vibrant, it will rise to the occasion (ha!) even in chillier environments.
Andrea says
Thanks! So should I just keep it nice and warm for a while and then eventually try putting it in cooler places (outside the oven) to see how it acts?
Octavia says
Hi! At one point, you say use the lid as a cover (if using the jar you listed) but on day 3, you say cover loosely. Should I leave jar opened a bit or ok to close completely?
Bonnie Nieves says
Hi there……I have 3 questions
1. I have not had real success with my sourdough bread but feel like I am getting better each time. I am following your recipe to a tee and wondering if on the 7th day after feeding and it looks good should I feed my starter (Petunia) at night so she is ready in the am to bake?
2. If you feel like the starter needs a few days of feeding past the 7th day, do you keep using the day 7th ratio of feeding the starter?
3. I also have a terrible time getting my dough into that beautiful round dough ball it just does not make it to that silky ball they kind of fall out.
Thank you,
Robin says
Thanks for the recipe, the starter has produced two amazing loafs already! And it’s easier than I would have thought.
I have a question about ongoing feeding. Do we use the same 60g flour 60g water measurement for feeding? Can you add more in the same ratio if you want more starter available?
Thanks
Robin
Emilie Raffa says
Absolutely. You can scale the quantity up or down as needed.
Nand Thapar says
Hi Emilie
My bread is hard and lookd wet in side. Can you please letme know what needs to be changed. Thank you
Roxanne Joseph says
Long live Stuart the Starter!!!
Jeanne says
i took my starter out of the refrigerator and fed it ,,, how many days do i have to wait before i can bake a loaf of bread??
Alice l Bodnar says
I’m deaf, let a lone i have and i have 5 major surgeies. I dont considerate myself a handicap, i love to cook bread and by fare yours was one of the best. I’ve been working on the starter and i have been changing the starter everyday and it don’t seem to have the sour smell like the sourdought bread. i was wanting to know if i should let it sit a day and let it accumulate the smell and then change and feed it. Your the Boss, tell me that should i do. I need help with my bread started, so it will have a strong smell to it. Please let me know. I’m sorry to bother you and i would love to hear back from you…
Thank You
Mrs. Alice L. Bodnar
Rosa says
Hi Emilie, I am on day 20th on my starter, it rised a little, like only less than 1/4 amount, for the past 2 days. Not a lot of bubbles, only very small ones. The consistency is like pancake batter liquidy. However, it did pass the floating test. Can you tell me if it is ready to bake ? Can I start saving the discard?
Cody says
I am attempting this and I’m on day 5. For days 3-5 the starter has not risen at all. In fact, it develops hooch within a few hours and then sits at the same level until I feed it again the next day. Is this normal?
Mahima says
Hi
I started the starter with AP flour flour and switched to wholewheat flour on day 2. There was crazy bubbling on day 2 but after introducing Wholewheat flour the activity seems minimal. I’m on a day 4 now and there’s no rise as such. As of yesterday i feel like i may have overfed her ( i named her junebug) but the weather here is super hot (90F) so i would think she would eat it up. But now I’m too confused. So i skipped the second feed yesterday. and fed her today after 24 hours. What am i doing wrong?
Noreen says
This is the best explanation and tutorial I have read. Thank you for breaking it down simply and with easy instructions!
Gavin says
Hi Emily. Thank you for all the information. This is the 1st time I am attempting a sourdough starter I am in day 6, the starter begins to rise after the feed, it almost doubles in size. I feed it around 5:30 pm and by the time it’s 9 or 10 pm it starts to fall, so do I need to feed it again? it’s still runny tough. Any suggestions? Thanks!!
Nicole says
So I started this yesterday, and it’s already bubbly and more than double in size! What does that mean? I’m planning to leave alone til tomorrow and see what happens… Any suggestions?
Sheetal says
Hi Emilie! Thank you so much for detailed instructions, these were very helpful. I have been following this recipe, and I am on day 10 today. I did a float test 2 days ago, and it had passed. There are bubbles, big and small, inside the culture. A few little on the top. And it doubles in about 6-7 hours. Is it ready to use? Or does it have to double quicker than that? It still smells like nail paint remover. I have used whole wheat flour all 10 days.
Emilie Raffa says
Sounds like it’s ready! It doesn’t have to double quicker than that; it all depends on the temperature and starter strength. I’d go ahead and use it.
Sheetal says
Thank you! Will try and keep you posted
Andrea says
I just started my very first sourdough starter using your recipe today. I wanted to know, if I do get hooch, how do I pour it off without losing some of the starter? I’ve already tilted the jar a bit to see how much the starter moves, and it moves just enough that I’m afraid it will all fall out. Any suggestions?? Thanks! And I’m so excited about this!
Emilie Raffa says
Not to worry! It’s fine if you lose some of the starter. In fact, you want to remove some of it if you find that it’s a bit discolored underneath.
Peracha says
Hi Emilie!
I live in a hot climate country and room temp. nowadays ranges anywhere between 90-100 F. I was wondering how to adjust my starter in the first few days. Once its ready, I can put it in the fridge but before that, how would you recommend I adjust it.
Should I feed my dough at shorter intervals? Or maybe start refrigerating from day 2?
Katie Haycock says
I did it! I made starter for me and gave batches to friends using what would have been discarded, I had quite a starter family in the kitchen! I made the bread today/ delicious! Great instructions! Thank you for demystifying the process of sourdough! You are indeed a clever carrot!
Komal says
Hi Emilie,
I am wondering if I can mix in rye or whole wheat flour to an APF fed starter when I take it out of the fridge? Would that help it come out of hibernation faster? I am finding that if I feed by weight my starter does not rise as much as when I feed it by volume. Don’t know what’s up. I have even tried feeding my starter twice a day, since it warm now.
Thanks so much!
Suzy Quiles says
Hello, I’ve been nursing my starter since the end of March and although it bubbles and often passes the float test, it NEVER has doubled in size. It peaks after about 6 1/2 to 7 hours growing anywhere from 50% to 70%. I’ve been feeding it again after dinner and when I get up in the morning, I can see it has risen to about 50% or a little more, but has now fallen again. I’ve made bread twice, thinking maybe this is just my starter that will never double, the result has been a very flat and dense sour dough. How can I get it to double and then get on a schedule that it’s peak will be at the time I am able to start baking?
Nadia says
Hi, I don’t know what I’m doing wrong, but I think something is happening on Day 2, when I am not feeding the starter. On Day 3, I see pink stains, and the smell is absolutely horrific. I don’t think it’s hooch, I think it’s something else. I tried it twice, with the same result..
Emilie Raffa says
Pink stains or spots is usually mold. It might be the brand of flour you’re using. Try skipping the whole wheat and use only ap flour instead.
Ann Marie says
I’m confused with the amounts noted in the recipe:
Combine 60 g (1⁄2 cup) of whole wheat flour and 60 g (1⁄4 cup) of water in a large jar. 60 gm = 1/2 cup yet instructions say 1/4 cup water. I”m guessing it’s equal amounts? Please confirm.
Thank you!
Emilie Raffa says
Hi there! The amounts are correct. Weight and volume measurements are not equivalent; only approximate.
Danielle says
Hi it’s day 5 and very little activity. Yours is the first recipe that told me to remove the hooch. I didn’t and just stirred it back in, Should I start over?
Also, I put in oven overnight. It was very warm.. did I kill my starter?
I am very frustrated. I have tried several times to make a starter with no success. I’ve been tweeking the temperature conditions and changing layperson of lids. I’m determined to get this right.
Rosanna says
Hi I am in day five and have been taking half the starter out and replenishing but it still looks runny I read in the comments should I add more flour there is only little bubbly activity but not much rise and I covered with plastic wrap should this be tight or loose
Thanks
Jane dow says
Hi I know this sounds silly making my first starter day 5 all good thanks to you but how much starter do I use to make a love and what are the other ingredients etc for a sour dough loaf thanks Jane
Cara says
I have tried to make sourdough so many times but was never successful until now – thank you for your very helpful and encouraging instructions!
Sarah says
Hi ! Ok so, I forgot to note the weight of my recipient, but I know how many grams of flour and water I put. As it expands, does it gain weigh ? Or is it just air and gaz that makes it double ? Thank you very much :)
Emilie Raffa says
The starter doesn’t gain weight. It’s the air/bubbles that makes in double in volume.
Amber Smith says
Hello! I love this guide! I am on day 7 and my starter has needed hooch draining for the last three days. It smells like sour milk even after being mixed and it’s not rising. Should I scrap it and start over? Thank you!
Taylor says
Mine only needed draining twice in the first couple of days. on day 7 mine didn’t have any hooch. Not sure if you need to scrap but thats my experience. :)
ReMo says
I tried making this starter with bread flour and its day 10 and I haven’t really seen any bubbles although I think the texture and smell is okay. I think I’m going to start doing daily feedings twice a day. Is this a common occurrence and if so are there any other tips or tricks I should know?
Saffron says
Hello, if my starter isn’t ready in 7 days – do I continue the process of discarding half and feeding with 60g flour and water? Or are there different measurements you’d recommend using?
Saffron says
Hey Emilie! Just wondering if you could reply to this – I’m on day 7 and not sure what measurements to carry on using as my starter is not doubling size so it’s not ready yet?
Rachael says
I am on day 4 of my starter and it was growing with lots of bubbles until this morning. This morning it had a lot of hooch on top and what looked like remnants of bubbles. I drained the hooch and fed the starter as instructed. Now, about 6 hours after feeding I’m noticing a lot of bubbles on top, none throughout, and another layer of hooch beginning to form. Is this normal? Should I continue to only feed every 24 hours? Should I continue to feed with just the 60 g flour and water with more than 60g starter in the jar? I’ve had several attempts at making a starter with no success and want this one to finally work!
Kurt says
My starter is very active on day 3 now, but I am having trouble separating the liquid (hooch) from the good stuff… the liquid is in thin layers like a layer cake, and any attempt to get at it separately is failing. Maybe my starter is too thin? I’m trying a feeding to a thicker texture today. Any help appreciated, and thank you! This is fun!
Ellen says
Hi there!! I’m excited to get into sourdough baking…..I started a starter and am on day 5, but it hasn’t risen in two days! Bubbly though. I have been feeding it everyday and have also popped it in the oven on the proof setting. Also quite vinegary fragrance. Is it normal that it’s not rising at this point? Does it just need to get going and it will start rising in a few days? Thank you!!
Eve says
Hi Emilie, I am now on day 4! Can’t wait until day 7 comes!!! Let’s say it’s ready and what if I am going to bake on day 8, do I put the starter in the fridge on day 7? And then take it out on day 8 when I am ready to bake? Can I use it straight away after I’ve taken it out of the fridge or do I need to let it sit in room temperature? Sorry for all these questions! I am newbie and I am really excited! Thanks so much!!!!
Emilie Raffa says
Hi there! Just leave it out at room temperature if you want to bake. The fridge storage option is mainly used if you don’t bake that often. When you use a fridge starter, feed it at room temperature first before using. Hope this helps!
Marea says
Great recipe! I baked my first loaf with my starter last night and it came out incredibly well! Question: I want to keep the starter in the fridge because I will only bake 2 loaves a week. Do I need to let the starter warm up before I bake with it? Thanks for you help.
Emilie Raffa says
Yes: feed your starter at room temperature for a few days before using.
Elisa says
The water needs to be warm or cold .
Thank you
Emilie Raffa says
I typically use warm water or room temperature.
Tina says
Hello. Just wondering Where I live the weather is 105 during daytime and 84 during night. So will the process work or do I feed twice a day.
Emilie Raffa says
It’s possible. The rise and fall will be a lot quicker in temperatures like yours. However, I would start by following the instructions here first and see what happens. You can always move the starter to a cooler spot in your house to save on additional feedings.
Mia says
When you’re feeding your starter once a week (when refrigerated, but not intending to bake that week ), do you feed it and leave it out to rise at room temp then put in the fridge? Or can you feed it and put it straight back into the fridge?
Emilie Raffa says
Mia, I just feed it and put it back in the fridge if not using.
Sandy says
Hi. It’s time to feed my starter. How much flour and water do I use? It smells deliciously sour.
Emilie Raffa says
Sandy, there are a few ways to do this. For a 100% hydration starter (which is what you have created following this recipe) feed it equal parts flour and water by weight. So for example, if you have 50g of starter in the jar feed it with 50g of flour and 50g of water. Alternatively, if you need 150g of bubbly starter for a recipe, pour 50g unfed starter into a separate bowl and feed it with 50 g of flour and 50 g of water. Both methods get the job done.
Socrates says
reading this recipe i had 1 question about the starter, you mention remove and discard about half the starter but is it necessary to discard, could i just remove half into another jar and repeat the process? not an all of the steps but from the first time we have to remove some of the starter.
Emilie Raffa says
Socrates, you can absolutely do that if you want. You will essentially have two new starters to work with.
Carleen says
Should I stir the starter before I remove half of it and then proceed to feed it? I have concerns of just taking the good stuff off of the top.
Emilie Raffa says
Hi there! No, you do not have to stir the starter first. But you can if you want.
SUSAN says
Question– why does half of the starter need to be discarded when feeding? Is it just to make room, or is there a different reason? I’m using a large Mason jar so there’s plenty of room in there right now.
Emilie Raffa says
Hi there! See FAQ Section above.
Rosa says
Hi Emilie
I started the sourdough starter ~ 9 days ago. The starter smell pleasant , few bubbles, and no rise. It is less runny as compared to few days ago. I started feeding it 2 times daily for the past 3 days. I went back to your instruction on the sourdough starter and realized that I fed the starter on day 2, which in your post mentioned not to feed it for that day but just let it rest. It’s that why the starter is so sluggish with no rise., or it does not make any difference. The temperature fluctuates between 73 to 75 F, and I kept everything the same as your recipe. Thanks
Emilie Raffa says
Hi there! I don’t believe this is the case. Starters are flexible and if you miss a day, or speed up the process, just keep going until it balances out. However, now that you’ve increased the feedings to 2x per day, it might just need time to adjust.
Rosa says
Hi Emilie
Thanks for your response. I re-read your instruction again, and realized that I missed the section that mentioned I should not be using organic AP flour. I used organic, is that the reason it’s not rising. However, can I use organic whole wheat flour, or should I use regular whole wheat also for the first day?
I got your e-book, it has very good information for a beginner, and I am looking forward to try your wonderful recipes. Thanks.
Rosa
Emilie Raffa says
Hi there! If you have regular whole wheat flour I would try that. Glad you are enjoying the book!