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
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!
Caren Farrelly says
I had a great time making my starter, I baked 3 loaves and they were not terrible. Then I had to return to work, so I put it in a jar In the fridge and now a week has gone by. How do I feed it going forward, specifically how much do I need to discard and how much do I keep in the jar, in grams or cups measurement is fine. How much water, how much flour do I add to what is left in the jar?
When I want to use it from the fridge how much should I take from the jar and how much flour and how much water should I feed it to wake it up for the next few days so I can use it to bake with?
Katherine Manker says
Hello!
I’m on day 14, starter looks and smells good, nice bubbles good rise, feeding 2x a day, however it does not pass the float test.
What can I do? Can’t wait to make the bread!
Emilie Raffa says
Hi there! Sounds like your starter is active. Make sure to do the test when the starter is at peak height (double in size). Not after it collapses. Then it will pass!
Katherine says
Yes!!! (Testing at peak
height.) Thank you for the starter recipe and bread recipe. Very helpful and detailed instructions. So proud of making my first sourdough bread.
Pri says
Hello! Just wondering when you’re maintaining your starter in the fridge and need to feed it once a week, is it 60g flour and water again or do you use different amounts?
Emilie Raffa says
I typically match the amount of flour and water to the weight of the starter. So if you have 60 g starter in the jar, I would feed it with 60 g flour and 60 g water. I do this for small starters only.
Sabena says
Hi Emilie,
I have a strange thing happening and wanted to know if this is normal. As you know it has been a bit warmer and more humid here in Manhattan and my starter takes longer to double in size once fed. What’s going on with that? It smells fine (strong) and fermented but is it dying? What must I do?
Emilie Raffa says
Hi there! No, it’s not dying ;) The rise should definitely speed up due to the warmer temps. But it’s possible something else changed in your feeding routine. Different flour? Different water? Feeding it 2x/ day? 1x/ day? As always, just give it time to adjust.
Ainsley says
This was a great tutorial. I got all the way to Fay 5 and now I’ve got a runny mess. I’m still getting bubbles, but it’s so runny!! Any suggestions, or should I give up and start over??
Emilie Raffa says
Add more flour! You can always balance out the texture with more or less flour/water respectively.
Kelly says
Hi! I’m on day 7 today, and although I’ve been seeing some small bubbles daily since day 4, it has not been doubling (or rising at all). I’ve followed your recipe closely and it’s in a warm space. (Feeding While Foods AP flour) Do I just need to continue Discarding half and feeding her and ramp up the patience? I know it’s not a one size fits all but I guess I was curious if this is normal behavior for a new starter. Thanks for your guidance!
Emilie Raffa says
Hi there! Just keep going. Follow the quantity amounts for feedings per the recipe to allow the yeast to cultivate. It’s normal behavior. :)
Georgia says
Thank you for the GREAT instructions! I followed the instructions exactly and started my starter (ha) last night around 6pm, I checked it this morning and it was up about a quarter inch. I just checked it now (12pm ) and it’s double the size and filled with crazy bubbles!! Your instructions say to do nothing for the first 24 hrs and then nothing on day 2, but since I’ve got so much action going on should I start to feed it earlier? Thank you!
Emilie Raffa says
His there! With the weather warming up, it’s not surprising that this is happening. You can feed it earlier if you want. :)
Miranda says
Thank you so much for this! My starter seems to be doing so well and I can’t wait to try baking with it :) I’m sorry if this question has already been answered but I’ve looked and haven’t seen it anywhere. I’m wondering how to transition my starter to the fridge. I’ve been feeding Louise everyday at 8pm and I’m wondering at what point she should be going into the fridge for the first time (ie. how long after feeding her at 8pm on day 7)? I’m assuming not right after dinner so maybe in the morning? Or after she’s fallen and is hungry again. Ahh, I’m sorry for overthinking it. :)
Katelyn Creighton says
Hi I am on day 12 and my starter has risen really nicely has lots of bubbles but smells like nail polish remover, I have been feeding it every 12 hours for 2 days instead of feeding every 24 hours but the smell hasn’t gone away. Do you have any tips for me on how to make it smell nice so I can transfer it to a new jar and make some bread.
Emilie Raffa says
Hi there! Try feeding it twice a day and see if that helps. It sounds like it just needs to refreshed more often.
Ana says
I have a good starter. I refrigerated it for a few days and just took it out to bake again. How much of the starter to I use for a new feeding? How much do I feed it (flour and water)? I’ve re-read the post above but can’t find measurements for feeding it after it’s been refrigerated.
FInally, how do I make it less dense? My bread was a big heavy, not a lot of holes. Add more water during autolyze?
Thank you!
Surya Mony says
Hi, can I use this starter to make bread with different flours like whole wheat or rye.
Emilie Raffa says
Absolutely!
Diana Weber says
I’d been leaving my starter in the oven for warmth and I accidentally preheated it to 350 when baking something else. Is my starter dead? Should I just start over?
Emilie Raffa says
Oh no! It’s tough to say, without knowing what it looks like or how long it was in the oven etc. You could try feeding it for a few days and see what happens. Or, if you’re gut is telling you it’s ruined, just start over.
Kelly says
Thanks for the great step by step guide! My first attempt and I’m on day 4. My question is when the hooch appears in the middle (like your photo) is it best to just try and spoon out the area where it’s visible as your half discard? Its too difficult to pour off when it’s not on top.
Emilie Raffa says
Hi there! Yes: try to spoon it out as best you can. But not to worry if you can’t get it all. As you continue to feed your starter, the acidity levels will balance out. Great question.
Kelly says
Thank you so much, that worked.
Emilie Raffa says
Perfect!
Wes L. says
Mt starter is well established but I ran out of unbleached flour. Can I switch to bleached AP? Other alternative is unbleached bread flour?
Emilie Raffa says
Hi there! Go for the bread flour.
Layla says
Hi I was wondering if I could half the recipie since the only glass jar I have can hold 1 1/2 cups
Emilie Raffa says
Absolutely! This recipe can easily be scaled down or up.
Michelle says
Hi there! Thanks for this really informative page. I have been having problems with Billy! On day two, the starter exploded out of the jar so I fed him and then split him into two separate jars for fear of another explosion. Since then, I have not been seeing much rise. I ended up throwing away one of the split jars and have been carrying on with only one. It is day ten and I see a very small rise, but not much and the consistency of the starter resembles batter. Please could you advise?
Thanks!
Emilie Raffa says
Hi Michelle! Typically, the rise after Day 2 takes a bit longer as the yeasts are still beginning to cultivate. I would just continue to feed it, making sure it’s kept in a warm spot.
Danica Wilson says
Hi! I’m just wondering if I should continue to store the starter in a warm spot on days 4,5 and 6
Thanks!
Emilie Raffa says
Yes!
Paul Curran says
Hi. I’m creating my first ever starter using rye whole meal flour – the only flour I could get right now! After 15 days, a few tweaks and some stress, it passes the float test, it has a honeycomb structure, a creamy texture and a fruity yeasty smell. I think it’s ready to use? But I have a question. I misunderstood the 1:1:1 guidance and I’ve been keeping the proportions at 80g:80:80g every day since Day 3. How do you suggest I should proceed? Do I need to rebalance the starter before using it?
I aim to bake bread once per week.
Many thanks and best regards #staysafe
Paul
Emilie Raffa says
Hi Paul! Your starter sounds active. Go ahead and use it. Regarding the feedings, you’re already following the 1:1:1 ratio and achieving results. You don’t need to change anything unless you’d like to scale the proportions up or down. Does that make sense? Hope so! Happy baking :)
pav says
Hi, I have a bit of a concern about my stater. I didnt see your page before, so I was following a different pages with less instructions. I misunderstood about the feeding process. So yesterday I started with 60g AP flour and 60g water and kept on top of the microwave. So today is the second day of the starter and it had some bubbles already! So I removed half the quantity which was 60g. But Instead of 60g flour and 60g water, I added only 30g of flour and 30g of water. I was under the impression that I just need to bring it to the quantity to what it was,which was 120g originally. So my concern is should I start with a new batch or can I still use my starter ?
Ofcourse feeding according to your instructions from tomorrow morning onwards? Thank you in advance!
Emilie Raffa says
Hi there! You can still use what you have. Just increase the quantities for the next feed. Starters are very flexible; they just need consistency.
Mars says
Thank you for the tutorial and tips. Followed instruction and my first ever sourdough bread was amazing.
Emilie Raffa says
Amazing! Thanks so much for sharing your feedback. Much appreciated. :)
Eve says
Hi! I started my starter 24 hours ago now and I used the method of whole wheat flour and water as stated. After 24hr theres still no change but I just want to check, when I start feeding it, I should use AP flour from then on as the troubleshooting post states to feed the starter with the same flour you began with!
What is the reason to wait 48hrs before feeding? I will of course follow the recipe but I’m curious as there are so many different recipes out there :)
Thanks for such a helpful post, it helped me take the plunge and start experimenting finally!
Emilie Raffa says
Hi there! Yes, use ap flour from then on. Whole wheat flour is used to jumpstart fermentation and the waiting period helps to cultivate that. Good luck!
Jenny says
Hi There, I am currently on Day 4 of starting my starter. When hootch develops do I feed it right away even though I already fed it once that day? Or do I wait and just feed it once a day? Also, my starter has an awful smell to it – almost like sweet vomit!!!. Is that normal?
Anu Yacoob says
Easy to follow and very empowering- doing my first sourdough starter at age 73- so far so good on day 5🙏🏾Thanks Anu
Emilie Raffa says
Woo hoo! Sounds fantastic! Enjoy.
Rachelle says
Jenny, I’m in the exact same situation. I’d love to know what to do as well.
Emilie Raffa says
Hi there! Technically, you don’t have to because you’re only feeding it 1x a day. But you can if you want to refresh the acidity levels (and the smell).
Nitya says
Hi
This is the sec day for my starter..I started with whole wheat flour then all purpose flour
First day I saw bubbles..sec day I saw the hooch poured little out mixed the jar up and fed it with wheat flour again..am I doing the right thing..can I keep switching between flours every feed? Also the first day I started with 1/4 cup flour and 1/4 cup water ..sec day I did 1/2 cup flour and water is it ok
Thanks
Nithya
Emilie Raffa says
Hi there! If you alternate flours the starter might react immediately, or need ore time to adjust. Whatever you choose, just be consistent. Keep going!
patricia steelman says
Lots of great info. I am curious to find out if you can put this in a bread machine to make your loaf?
Emilie Raffa says
Hi there! I wouldn’t put a sourdough starter in a bread machine. But for actual dough, yes, you can put it in for the initial mixing phase.
Jeanne says
Hello and thanks for this post and for replying to so many comments! I am on Day 19 and am glad I made it this long before asking a question (at the end of two weeks I had what I believe to be an active starter even after thinking for the first week I should throw it out and start over). Because I was trying not to overthink things, I wasn’t very precise with measurements till about two weeks in, and I had been using a jar with a partially raised bottom that made it hard for me to tell whether I was removing half, and I was probably removing more than half each time. I finally moved it to a new jar and remembered to weigh the jar first so that I could make sure I was removing exactly half the starter by weight for each feeding. A couple days ago I started feeding at the 1:1:1 ratio and, I don’t know how, but after beginning per your instructions with 60 g each of flour and water over two weeks ago, yesterday I had 200 g starter, removed half and fed 100 g each of flour and water, and then I ended up today with 300 g of starter, removed half and fed 150 g flour and 150 g water. Is it supposed to grow like this? At this growth rate a 3/4 L jar will soon be too small, whereas when I was eyeballing it and scooping out what looked like half the jar always seemed way too big. Should I throw out all but 60 g and try the 1:1:1 ratio again? Does it matter that yesterday I had to switch flours (still bleached, all-purpose, though) because I cannot find my original brand in my neighborhood right now?
Chris says
Thank you so much ! I started two starters about ten days ago. One which all purpose wheat ( white
, probably bleached) and one glutei free, with Bobs Red Mill all purpose gf flour..
I was going to ask about adding some Teff flour to both. And you answered that question before I asked it😉
We’ve used some of the discard or pancakes. The reg. flour ones turned out fluffy, my husband ate those. My gf pancakes were good in flavor but kind of gummy. It is interesting to see the difference between the two starters.
I was so glad to hear that it can be simple.
I was getting more and more stressed out and taking in too much conflicting information., and so relieved to find your blog!
I am interested in the storage and use of discarded starter. Can one save multiple discards?
GP says
Hi there. When feeding your starter after you have taken some of the starter out (to make space) how much flour and water do you use? In the receipt it just says to add flour and water but I don’t see the amounts based on how much starter is in the jar? I am assuming you calculate the net weight of starter in the jar. Let’s say there’s 100g starter in the jar. When feeding do you add 100g of flour and 100g of water? 1:1:1 in weight of starter in the jar, flour, water?
GP says
Oops…..I realize now you addressed this in Troubleshooting Your Sourdough Starter. Sorry for plugging the comments.
Emilie Raffa says
No worries at all! :)
Lauren says
Thanks for sharing your recipe! I have now tried 3 different recipes over several weeks and had no luck. I started following your recipe yesterday and today (morning of Day 2) it already doubled in size and is very bubbly. This is what has happened the previous attempts also, but then fizzles out. I’m afraid when I start feeding tomorrow it will kill it again. I am using unbleached AP flour and I’ve tried feeding with entirely AP and a half/half mix with wheat. I’ve seen the most activity in my past attempts by using the mix of flours. Should I stick with that or try just AP? Also, should the feedings be 1x or 2x a day starting Day 3? Or just watch closely for it to fall?
Abigael Cristaudo says
Hi
My starter was going great, doubling in size, stretchy but then on day 6 it got a smell and some hooch so I took the hooch off and fed it and since then it has not risen, It’s now day 8 and still no ride. I’m continuing to feed it daily and it’s in a warm spot. The texture is thick when I feed it then eventually goes more runny, some bubbles and more hooch on top. What else can I do to help it rise again??
Agee says
Hello,
I also have this same problem and mine is on day 16. It actually smells good now compared to that rotten smell but the form is more liquid. Has it gone bad?
Mali says
Hi,
On day 7, my starter is doing well but it’s runny. Do I need to do anything differently?
Emilie Raffa says
Mali, you can add more flour if you think it’s too thin.
Mary says
Can the amount of flour in the starter be adjusted/reduced to use less as it’s been difficult to find and I don’t have very much.
Emilie Raffa says
Yes!
Ana says
I’m on day 7 and nothing is happening. One or two bubbles but no doubling in size. Every morning I’m dumping half of it but if it’s not doubling should I be keeping the full qty? I’m tempted to start all over. Sigh.
Molly says
Hi! I’m on day 3 and it seems to be going well!! My question is about how often to feed.. should I only be doing it once a day? Or should I feed once in the AM and then if it rises up to double and starts to fall back down by the evening. should I be feeding it again?
Thank you!!
Nat says
Hi,
I’m on day 4 of my starter and I think I’ve been getting a bit of activity. Just wondered when you say to loosely cover the jar does there need to be some oxygen getting in to it? I’ve been covering it with a cloth so far but just wondered if I were to close the lid of the jar (it’s a flip top kilner style) will I be killing it? Thanks!
Emilie Raffa says
Hi there! If you close the lid it won’t die. Covering it loosely jsut helps to keep the jar from exploding.
Nat says
Oh right ok! Definitely don’t want it exploding! Thank you for replying :)
Bethany says
Hi, I gave a friend 60g of my starter, how many grams of flour and water should she feed it to maintain 100% hydration? Thank you!
Emilie Raffa says
Hi there! Equal parts flour and water by weight. Try 60g + 60g to start.
Sneha says
Hi, I started making the starter last Saturday. So its like Day 10. My starter has not risen enough. There are bubbles. I am using refined white flour (all purpose flour – maida in India). It also floats in water. But not risen enough and overnight a thick layer forms on the top which when removed can see a lot of bubbles. Is there something I am doing wrong? Should I wait or restart? Can I follow the same recipe with normal whole wheat flour?
Sneha says
Hi, why is it that all other queries are being responded but not mine?
Emilie Raffa says
Hi there! Due to the high volume of comments that come in on this thread, sometimes a few are missed. Additionally: if a query has already been answered elsewhere, I’m unable to respond at this time. Please feel free to resend!
Bonnie Nieves says
Emilie
Thanks for the tips! I am a very new beginner and excited to start this new adventure with my husband. I live in California so we’re on strict stay home orders for a while. I decided to camp out with my sister and niece. My niece and I said let’s make bread (both bread virgins), she started the quest read lots of info and made some starter. Fast forward 2 months, came back home and she sent me with a bit of her starter. It sat in my fridge 1 week, today fed it and I’m ready but not sure my next step. I will leave it in the fridge, I am not a baker…….yet but my husband wants to make pumpernickel and rye I just want sourdough. I fed her starter with unbleached bread flour and water…..that’s all I know.
I found tons of bread folks on Instagram and started following a few and you I am a podcast listener so driving home from my sister’s and nieces was 10 hrs to Los Angeles. I listened to the sourdough podcast while driving and got super inspired. I listened to your story…..thank you, you like to help beginners which is me so my journey begins. You did mention you share your starter I would love some let me know how I can get some, you said it’s 10 years old so cool.
Thanks for all your tips.
My bread adventure began,
Bonnie
Emilie Raffa says
Hi Bonnie! Thanks so much for your note. Unfortunately, we are on strict stay at home orders as well (I’m in NY), and I’m unable to sell and ship my starter at this time. However, if anything changes I’ll make an update in my shop. Happy baking!
Bonnie Nieves says
I totally understand about the stay home situation, but when things change I would love to try some of your starter!
Sultan says
I have tried twice to make a levain, however, every time I make it and exactly the third day it got rotten (it brings a very bad smell like a rotten egg) although I follow the instructions and i always keep it in a room temperature that is around 23-24 c
Linda says
I’m so excited to get started! Thanks for sharing your knowledge and experience! Could you do this in a large zip type storage bag?
Emilie Raffa says
Hi Linda! You’re quite welcome. I would not create a starter in a bag; a jar is best.
Alice HARB IN says
I addicdentally added 1/2 cup water and 1/4 cup flour to my started. Can my mistake be corrected. I am on day 5 of the process.
Emilie Raffa says
Mistakes regarding texture can always be corrected. Just add more flour to thicken it up.