This post will teach you how to make a beginner sourdough starter at home, step-by-step. All you need is flour, water and a little bit of patience. Before you know it, you’ll have your very own bubbly, active starter ready to make THE BEST sourdough bread, sourdough focaccia, homemade sourdough pizza crust and much more!
Looking to bake incredible sourdough bread? First: you’ll need a sourdough starter. Without it, your bread won’t rise. It’s the absolute heart and soul of sourdough baking. Creating one from scratch is not hard to do. However, the process can seem intimidating (especially for beginners). Let’s change that. Adapted from my bestselling book Artisan Sourdough Made Simple, I will demystify and simplify the process with step-by-step instructions.
Once your starter is established, it can be used for a wide variety of sourdough bread recipes including this scrumptious sourdough bread with olive oil (most popular recipe on my blog!), my sourdough focaccia, sourdough pizza crust, sourdough sandwich bread and soft sourdough cinnamon rolls to name a few!
What is a Sourdough Starter?
Sourdough is more than just a recipe; it’s an understanding. So before we dive in, let’s define. Simply put: a sourdough starter is a live fermented culture of fresh flour and water. Once combined, the culture will begin to ferment and cultivate the natural yeasts found in our environment. A small portion is added to your bread dough to make it rise. Commercial yeast IS NOT required.
Sounds a bit weird, right? Of course it does. And it should. Know this: natural “wild” yeast is all around us. It can be found in a bag of flour, in the air, on your hands etc. Just because you can’t see it, doesn’t mean it’s not there and doing its thing. It’s like magic.
How Long Will It Take?
To create a sourdough starter from scratch, the overall process will take 7 days (or more) from start to finish. It’s not instant. First, you’ll create the starter with whole wheat flour to jumpstart fermentation. Then, you’ll continue to feed it with regular all purpose flour to cultivate the wild yeasts and friendly bacteria.
When Will it Be Ready To Use?
Your starter is ready to use when it has doubled in size, with plenty of bubbles on the surface and throughout the culture.
NOTE: It’s not uncommon for it to take up to two weeks or more for the starter to become active. It all depends. I know this timeframe sounds a bit vague, but growing yeast in a jar (that’s basically what you’re doing) can be unpredictable at times. Please be patient if the process takes time for you- it’s normal.
Is it Difficult to Do?
Absolutely not! In short: you’re basically adding flour and water to a jar, feeding it with more flour and water over time, and then waiting for it to become bubbly and double in size. That’s it. Most of your time involvement is hands-off. Can I ask you a favor though?
Don’t overthink it.
There’s a lot of sourdough information out there, and you will fall down a major rabbit hole if you start poking around. Just stick to this tutorial for now and follow the steps as written.
Beginner Sourdough Starter Recipe
You will Need:
Supplies
- 3/4 L jar (I use this one)
Ingredients
To create the starter:
- 60 g (1/2 cup) whole wheat flour
- 60 g (1/4 cup) water
To feed the starter each day (Day 3-7):
- 60 g (1/2 cup) unbleached all purpose flour or bread flour
- 60 g (1/4 cup) water
NOTE: Use regular, unbleached all purpose flour or bread flour for best results- skip organic. The enzymes are different which can hinder the rising process the first time around. I use either KAF, Trader Joe’s or Whole Foods. Filtered water or tap water is fine. Use the latter if you know it’s mostly chemical/chlorine free.
Day 1: Make the Starter
- Before you begin, establish a feeding schedule. In other words, feed your starter at the same time each day. This will establish consistency, which sourdough starters love. Consider feeding your starter in the morning when you wake up.
- Combine 60 g (1⁄2 cup) of whole wheat flour and 60 g (1⁄4 cup) of warm water in a large jar.
- Mix with a fork until smooth; the consistency will be thick and pasty. If measuring by volume, add more water to thin out the texture if needed. Cover with plastic wrap or a lid, and let it rest in a warm spot, about 75-80 F for 24 hours.
TIP: Looking for a warm spot? Place your starter on a cookie sheet inside the oven (turned off) with the light on for a few hours (but not overnight- it might become too warm). You can also use a proofing box set to your desired temperature, or a microwave with the door ajar and the light on.
Day 2: Got Bubbles?
- Today, you’re going to check if any small bubbles have appeared on the surface.
- Bubbles indicate fermentation, which is what you want! However, it’s okay if you don’t see anything right away; the bubbles might have appeared and dissolved overnight while you were sleeping. This happens quite often.
- You do not have to do anything else right now. It does not need any flour or water. Just rest the starter in your warm spot for another 24 hours.
Day 2 (Con’t): What’s that brown liquid?
- During the creation process, and even after your starter has been established, a dark liquid might appear on the starter (the image above shows the liquid in the middle of the starter- it’s usually found on the surface).
- This liquid is called “hooch” and is an indication that your starter needs to be fed. It also has a very stinky smell, similar to rubbing alcohol or gym socks. This is normal. Don’t freak out. Any time you see this liquid, it’s best to pour it off, along with any discolored starter present. However, on Day 2 just leave the hooch alone; you can get rid of it tomorrow when you start the feedings.
Day 3: Feed Your Starter
- Whether bubbles are visible or not, it’s time to start the ongoing feeding process.
- Remove and discard approximately half of your starter from the jar (you should have about 60 g left). Use a spoon. The texture will be very stretchy. Add 60 g (1⁄2 cup) of all-purpose our and 60 g (1/4 cup) of warm water. Mix with a fork until smooth.
- The texture should resemble thick pancake batter or plain yogurt at this point so add more water as needed. Cover and let rest in your warm spot for another 24 hours.
DAYS 4, 5, & 6: Keep on Feeding!
- Repeat the same feeding process as outlined on Day 3:
- Remove and discard half of the starter, and feed it with 60 g (1⁄2 cup) of all-purpose flour and 60 g (1/4 cup) of warm water. As the yeast begins to develop, your starter will rise, and bubbles will form on the surface and throughout the culture.
- When the starter falls, it’s time to feed it again.
TIP: Place a rubber band or piece of masking tape around the jar to measure the starter’s growth as it rises.
Day 7: A Sourdough Starter Is Born!
- By now, your sourdough starter should have doubled in size.
- You should see plenty of bubbles, both large and small. The texture will now be spongy, fluffy, and similar to roasted marshmallows (think: s’mores). It should also smell pleasant and not like stinky gym socks. If these conditions are met, your starter is now active.
- The very last step is to transfer your sourdough starter to a nice, clean jar. In keeping with tradition, you can also name it (and please do!). My starter is called Dillon after my oldest boy and it’s bright and bubbly, just like he is ;)
- Now you’re ready to bake! Start with my beginner sourdough bread recipe- you’re going to love it!
What’s Next? Let’s Make Bread!
- Sourdough Bread Recipe (reader favorite!)
- Beginner’s Guide to Sourdough Focaccia
- Best Sourdough Pizza Crust (No steel or stone!)
- Feeding Sourdough Starter: My Best Tips & Tricks
- Troubleshooting Your Sourdough Starter
A Few Tips for Ongoing Care…
So you’ve created a sourdough starter! Now what?
Just like any living creature, it must be kept alive with regular feedings to maintain its strength. If your starter is not strong, your bread will not rise. Caring for your starter is much easier than you’d think, and certainly won’t take hours of your time.
Note: You will need to feed your starter every time prior to making bread dough and to maintain it (keep it alive).
How to Feed a Sourdough Starter
Feeding Routine:
- Begin by removing and discarding about half of your starter.
- Replenish what’s left in the jar with fresh all purpose flour and water.
- Cover loosely, and let it rise at room temperature until bubbly and double in size. Once it falls, the bubbles will become frothy and eventually disappear. Then you’ll know it’s time to feed your starter again.
- Feed your starter everyday if it’s stored at room temperature. If you keep it in the fridge, feed it once a week.
PS: If you miss a feeding, don’t worry- your starter is not going to die. It might look ugly (and smell horrendous) but it usually just needs a few feedings to perk back up.
When is Your Sourdough Starter Ready To Use?
Your starter is ready when it shows all of the following signs:
- bulk growth to about double in size
- small and large bubbles on the surface and throughout the culture
- spongy or fluffy texture
- pleasant aroma (not reminiscent of nail polish remover/gym socks/rubbing alcohol)
If you’re having trouble spotting the signs, don’t forget to place a rubber band around the base of the jar to measure the starter’s growth.
You can also try the float test mentioned above: Drop a small dollop of starter into a glass of water. If it floats to the top, it’s ready to use.
How to Store Your Sourdough Starter
Once your starter is established, you have two storage options to consider.
At Room Temperature: If you bake often—let’s say a few times a week—store your starter at room temperature. This will speed up fermentation, making the starter bubbly, active, and ready to use faster. Room temperature starters should be fed one to two times a day, depending on how quickly they rise and fall.
In the Fridge: If you don’t bake that often, store your starter in the fridge covered with a lid. You’ll only need to feed it about once a week or so to maintain its strength when not in use (you can just feed it cold and then pop it back in the fridge right afterwards; no need to warm it up first). When you are ready to make dough, feed your starter at room temperature as needed, to wake it back up.
**TIP** For more info on sourdough starters please read Feeding Sourdough Starter: My Best Tips & Tricks.
Sourdough Starter Faqs
Yes. All purpose flour is easy to find, inexpensive and reliable for starter growth.
Yes. Because whole grain flour absorbs more water than all purpose flour, adjust the texture with additional water if it’s too thick.
Yes. Adjust the texture with additional water if it’s too thick.
Yes. But it’s not recommended. The chemicals can throw off the rising process. However, some readers have reported success with bleached flour. Your choice!
It might. To clarify: organic flour is not bad to use. The enzymes are just a bit different. This means the overall process might take longer than indicated. I recommend using all purpose flour instead because it’s more predictable (and less expensive!).
Whole wheat flour is used to jumpstart the fermentation process. If you do not have whole wheat flour, just use all purpose flour instead. The starter will be fine. I switch to all purpose flour for the feedings because it’s reliable, inexpensive and practical for everyday baking (remember, a portion of your starter is removed, discarded, or used for something else).
To refresh the acidity levels and to control the overall growth in size.
To learn more please read, Sourdough Discard 101: Recipes & Faqs Answered.
In the beginning, I typically don’t recommend using the discard (it’s usually really smelly and discolored). I recommend using the discard after the starter has been established. However, everyone will have a different experience with this. If it looks good- use it!
For more info please read, Sourdough Discard 101: Recipes & Faqs Answered.
If your starter is used to one type of flour, and then you swap it out for something else, just give it time to adjust. It might react immediately (in a good way!) or it might be sluggish at first and then eventually perk up.
For more info please read, Feeding Sourdough Starters: My Best Tips & Tricks.
Beginner Sourdough Starter Recipe
- Yield: appx. 240 g (1 cup)
- Category: Sourdough Starter
- Method: 1-Bowl
- Cuisine: American
- Diet: Vegan
Description
Looking for an easy, sourdough starter recipe for beginners? Adapted from my bestselling book Artisan Sourdough Made Simple, follow my no-nonsense guide for practical tips, tricks, and ongoing care- anyone can do it.
Ingredients
Note: Once your starter is established, use it to make my sourdough bread.
- 1x (5lb) bag all purpose flour or bread flour (I use either KAF, Trader Joe’s, or Whole Foods)
- 1/2 cup (60g) whole wheat flour (I use KAF whole wheat)
- Water (preferably warm around 85F )
Tips:
- The overall process typically takes 7 days, if the temperature is warm enough, ideally 75+ F. However, it can take up to 2 weeks or more for a strong starter to become established. Please be patient. Find a warm spot for your starter to rise (see tip in recipe below), and use warm water in your feedings if necessary to give the fermentation a boost.
- Only a small amount of whole wheat flour is used to jumpstart the fermentation process. If you don’t want to commit to a large bag, smaller bags are available in most grocery stores. Alternatively, you can use all purpose flour only.
- You will also need one large 3/4 L jar, or something of similar size (I use this one.).
Instructions
Before you begin: Establish a feeding schedule. In other words, feed your starter at the same time each day. This will establish consistency, which sourdough starters love. Consider feeding your starter in the morning when you wake up.
Day 1: Combine 60 g (1⁄2 cup) of whole wheat flour and 60 g (1⁄4 cup) of warm water in a large jar. Mix with a fork until smooth; the consistency will be thick and pasty. If measuring by volume, add more water to slightly thin out the texture if necessary. Cover with plastic wrap, reusable wax wrap, or a lid and let it rest in a warm spot, about 75-80 F, for 24 hours. Temperature is important.
TIP: Looking for a warm spot? Place your starter on a cookie sheet inside the oven (turned off) with the light on for an hour or two (it can get hot in there, so keep you eye on it!). Center rack is best. You can also use a proofing box set to your desired temperature, or a microwave with the door ajar and light on.
Day 2: Check to see if any bubbles have appeared on the surface. If you don’t see anything, it’s okay. The bubbles might have appeared and dissolved overnight while you were sleeping. You don’t have to do anything else now. Rest the starter for another 24 hours.
TIP: During the creation process, and even after your starter has been established, a dark liquid might appear on the surface and throughout the culture. It has a very stinky smell, similar to rubbing alcohol or gym socks. This liquid is called “hooch” and is an indication that your starter needs to be fed. It’s normal. Any time you see this liquid, it’s best to remove it along with any discolored starter present. However, on Day 2 just leave the hooch alone. You can remove it tomorrow when you start the feedings.
Day 3: Remove and discard approximately half of your starter from the jar (you should have 60 g left). The texture will be very stretchy. Add 60 g (1⁄2 cup) of all-purpose flour and 60 g (1/4 cup) of warm water to the jar. Mix with a fork until smooth. The texture should resemble thick pancake batter or plain yogurt at this point. Cover and let rest in your warm spot for another 24 hours.
As the yeast begins to develop, your starter will rise, and bubbles will form on the surface and throughout the culture. When the starter falls, it’s time to feed it again. TIP: Place a rubber band or piece of masking tape around the jar to measure the starter’s growth as it rises.
At a glance, your overall daily schedule with measurements should look like this:
- Day 1: 60 g flour + 60 g water = 120 g starter
- Day 2: Do nothing
- Day 3: Remove & discard half of the starter/ 60 g starter + 60 g flour + 60 g water = 180 g starter
- Day 4: Remove & discard half of the starter/ 90 g starter + 60 g flour + 60 g water = 210 g starter
- Day 5: Remove & discard half of the starter/ 105 g starter + 60 g flour + 60 g water = 225 g starter
- Day 6: Remove & discard half of the starter/ 112.2 g starter + 60 g flour + 60 g water = 232.5 g starter
- Day 7: Remove & discard half of the starter/ 116.25 g starter + 60 g flour + 60 g water = 236.27 g starter
Wondering if your starter is ready to use?
When your starter is fully active, do the float test. Feed your starter, wait for it to double in size, and then drop a teaspoon of bubbly starter into a jar of water; if it floats to the top it’s ready to use.
Storage Options
If you bake often, store your starter at room temperature (feed it 1x-2x a day to keep it active). If you plan to bake only once in a while, store it in the fridge to preserve its strength (feed it 1x a week). When storing your starter in the fridge, there’s no need to bring it to room temperature first before feeding it. Just give it some flour and water and pop it back in the fridge.
Comments
Archana says
Hi! I have just begun the journey of sourdough. I read and reread this page many times:) now. Suppose I bake a bread once or twice a week and I store it in fridge, I have understood the starter refreshment every week, and using it to make breads. But I have question after that. We take out the starter feed it to become active and bulk it to make levain and use it in bread making. After that process what happens to the starter? How do you put it in for the next use? Suppose I have had starter with 100% hydration I store the same thing again 1:2:2 ? Please let me know this. Have been breaking the thoughts about this.
Archana says
I meant storing the starter in fridge.
Sabena says
Hi Emilie,
Today is my second day of baking sourdough from your AP recipe. This time, I added half WW and half AP flour. I also fed my started before that with WW flour. The bread still turned out great but it was a bit more dense. I also used the double recipe this time (500g flour). I expected it to be a bigger loaf, it did rise quite bit in the bulk rise. But after the reshape and final shape the size is smaller. How can I make it a bit more airy in texture?
Emilie Raffa says
Hey Sabena! The bread was dense because too much ww flour added to the original recipe without adjusting the amount of liquid as well. I don’t believe it was because you fed your starter with ww flour in this case. I typically add about 20% ww flour (not 50/50) for best results. If the dough feels very dry when mixing, add more water 1 tbsp at a time.
Liz says
Hi Emily,
Thank you for sharung this articlw. Can I check with you if I can use the starter discards to make crackers or bread before day 7? As long as it passes the test that it floats on the water? I feel discarding would be a waste and at the same time I do not have a big jar. TIA
Emilie Raffa says
For baking bread, wait the full 7 days or more. If your starter is not strong enough, your bread won’t rise and it will be a waste.
For the discard, I typically don’t recommend using discard when first creating a sourdough starter (it’s usually not in the best condition). However, once it’s established and the acidity levels are more balanced then it’s fine to use. You’ll have better results. With that said, you are the best judge. If you find that your starter discard seems ok to use now (not smelly, discolored etc) then by all means go ahead!
Maria says
Hi!
I wanted to just thank you! I baked my first sourdough bread yesterday evening and now I’m hooked. I begun last Friday with creating the starter following your tutorial to a T and it worked out perfect. If you don’t mind, I’d like to name her Emilie, as I have three boys at home, so she would be my baby girl :-D
I agree, all the time it takes is totally worth it and I believe everyone could do it, you don’t have to be an experienced baker.
Emilie Raffa says
Ahhh! I love this! Don’t mind at all… I have three boys too, so I totally get it. xx
Louella Charlston says
I want to share my starter with my friends. When is the appropriate time to share? Day 3? or Day 7? Do i give the part that I will be discarding? Thanks!!
Emilie Raffa says
Share when it’s fully active. If this is Day 7 for you, perfect! If the starter needs more time, wait. You can share a portion fresh and bubbly or the discard- it’s up to you.
VickB says
What is the ratio of starter to active yeast out of a packet? If a recipe calls for 7g of packet yeast how much of sourdough starter should I use?
Emilie Raffa says
Vicky, from what I understand there is not an exact conversion. Some say 1 packet of yeast is equal to 100g of starter… try that to start.
But you’ll also need to adjust the liquid/flour ratio in the original recipe. When you add sourdough, it will change the texture of the dough.
victoria lynn adrianna says
Hi!
I’m currently on day 3 now! :) I just fed my started 4 hours ago and there’s already a small layer of “hooch”. Do I feed it again or wait 24 hours before feeding it again?
Victoria :)
Emilie Raffa says
Hi there! For the creation process, I would wait for now… :)
Laurie says
Hi! My starter was doing great, I was not discarding so I could have a larger batch. On day 4, I checked it to see that it was very very loose and no longer bubbling, with a thick layer of hooch on top. I read elsewhere that if you don’t discard the ratio will be thrown off. Is it salvageable?
Emilie Raffa says
Laurie, starters are always salvageable! Typically, we discard some starter to refresh the acidity levels and to keep the overall size manageable (it will grow too large otherwise). I would continue the feeding process listed here for best results.
Susan says
Hi! Emilie I decided to help my grand daughter’s make a starter, they loves to bake with me. With school being out for the rest of the school year I thought what better way to have fun learning a bit of science that ends in baking delicious bread. Anyway, we are on day four of our little project and today we noticed hooch in the middle like in your photo. We tried to get it all but but we failed. Also our starter seemed a bit watery and not thick and stretchy like it had been. We ended up just feeding it the unbleached flour and water, it still seemed awful liquid like. We put it back in it’s warm spot for now. Waiting on any advice you may have for us. Thanks! Grandma, Sam and Aubrey
Emilie Raffa says
Hi Susan! The texture might be on the thin side because you were not able to remove the hooch. This is all ok. Add more flour and less water until it becomes thicker. And then just be patient! You will get there. It takes time.
Lori Freitas says
Hi there,
I followed the instructions, started with wheat flour – fed with white AP…. it has a horrid smell!! Not like yummy yeasty
bread… did I do something wrong? It looks great, bubbly stretchy but OMG it stinks!!! I’m about to toss it — it’s bee 4 days….
Emilie Raffa says
Hello! You didn’t do anything wrong. The smell is part of the process. It will go away as you continue to feed your starter.
Rachel says
So easy to follow, and my starter is thriving after 20 days! It makes the most delicious, flavorful sourdough bread!
Emilie Raffa says
Hi Rachel! Thank you so much for your feedback. This is terrific. xx
Jac says
Hi there.
First, thank you for making this available.
Second, I seem to keep killing my starter. I am on my second attempt and every time after the first feeding it seems to just stop doing anything. There are tiny bubbles, but nothing like what I saw on the second day. It looks kind of like it is settling on the bottom, with the hooch on the top. I am using only King Arthur flower and brita filtered water. I leave it in the microwave above the stove, due to it being about 80-85 degrees all the time.
Am I killing it, or what should I do? Any help would be greatly appreciated. It just seems to sit there not bubbling, nor doing anything. There is no doubling.
Jac says
Sorry, my spelling was atrocious. I meant King Arthur Flour. Also, the bubbles I was talking of, are on the second day after starting.
Emilie Raffa says
Hi there! At what point in the process are you referring to? How long have you been feeding your second starter for? Any additional info would be great!
Jac says
Hi Emilie.
Thank you for replying to me.
it’s on the 4th day.
day 1. Start
day 2. rest
day 3. feed
day 4. nothing is happening. it isnt bubbling, it’s just sitting there like sand in water.
Emilie Raffa says
Jac, thanks for the clarification. This is all normal. Keep on going with the feeding process. Try feeding it at approximately the same time each day. This will train the rise and fall predictably which will give you a better idea of when the bubbles will appear. Sometimes, they pop up when we’re sleeping or out of the house and then dissipate altogether. Hang in there!
Sabena says
Hi Emily,
I’ve been meaning to start a sourdough starter for about a year now and have found most recipes daunting. Then, I came across yours! To.my delight and the current covid situation, there is a lack of flour and of course what little I have I do not want to waste. What I like about your recipe is the small quantity we can start with and the easy directions.
I am following your recipe for the basic sourdough starter and have two questions:
First, I’m on day 10 of my sourdough starter. It is frothy, bubbly, looks like melting marshmellow and smells rather nice. However, when I do the float test in water it does not float but rather sinks. Also, I usually feed my starter at 5:30pm and by 9:30 is has doubled in size (I do the elastic trick), but in the morning it has deflated and gone back to its original size. Is this normal and if so, what does this mean for when I want to actually bake bread (I’ll be using your AP flour recipe to make bread).
Second, I’m writing you from NYC and I am not near a TJ but a WF. So of course, I only have WF 365 unbleached AP flour. The protein content is not very high. Will the bread recipe still work? At this time it is very difficult to find flour let alone King Arthur Flour. Hoping to hear from you and thanks for a fairly easy recipe to follow.
Emilie Raffa says
Hello Sabena! I’m in NY too :)
To answer your questions:
1.) Do the float test when the starter doubles in size (not after when it falls; it’s too late and it won’t pass despite your starter being active).
Additionally: what you are experiencing is normal. You’ll feed your starter, it will eventually rise and become bubbly, and then it will fall. This will happen every time. It’s part of the feeding process. You cannot use your starter to make bread after it has fallen, it has lost its rising strength. So, you’ll need to feed it again, wait for it to double, and when it does (and passes the float test) only then can you make the dough. Make sense?
2.) WF 365 ap flour will work in my recipes that call for ap flour. I use it all the time!
Hope this helps. Can’t wait for you to give it a go! xx
Tanushree says
Hello
I’ve started making my first starter and since all purpose flour isn’t available easily these days, is it ok if I keep feeding whole wheat?
Also could you suggest some eggless sourdough recipes in your blog that I could try? I’m going to try your sourdough bread but all other recipes that I see contain egg.
Emilie Raffa says
Hi there! Totally understand. Yes, you can feed it with all ww flour. You might need to add more water during the feeding process because ww flour is very thirsty. But it will work!
For eggless sourdough recipes: All of my artisan loaves on the blog do not contain egg (Country Sourdough w/ Raisins, Dukkah Sourdough, Artisan Sourdough with ap flour etc). I have additional eggless bread in my book too. Only enriched doughs will have egg (think cinnamon rolls, sweet dough etc). Working on adding a search bar to the blog for easy browsing.
Hope this helps!
Relle says
Hi! I followed your recipe and I now have an active sourdough starter. I’m from the Philippines and in our place, the only available flour are apf and what they call “republic” . I first tried using another website with the apf but it was a dud so I tried the “republic” which is darker than the apf (I surmised it was unbleached) and it was a success! I already used it to make your sourdough bread which was amazing but the kids were not so keen on its sourness (1st time to taste sourdough bread) so I made your sourdough cinnamon rolls. It was a hit! So soft and the sourness went well with the sweetness of the cinnamon sugar & cream. I posted all these in instagram. Thank you for the recipes and I look forward to baking more sourdough goodness!
Emilie Raffa says
Hello Relle, thank you so much! Your feedback is very much appreciated. Happy to hear you are enjoying sourdough! Fun isn’t it? x
Mauricio says
Hi Emilie,
Thanks very much this post. I’ve been wanting to learn how to make sourdough for such a long time!
I’m trying to make my first starter and I’m on day two. It rose massively after the first 24 hours and then went down on the second day. I saw what you called “hooch” after the first 24 hours but left it as it was as per your instructions. The problem is that next morning the hooch seemed to have mixed with the starter, so I couldn’t get rid of it, and the dough became smelly and liquid. The smell is weird, a combination of what normal yeast smells like but also like milk or cheese. Is this ok? I’ve fed it anyway as you suggest hoping tomorrow it will have a better smell!
Emilie Raffa says
Hi there! Great observation. It’s totally fine. The smell (as bad as it is) is normal. Just continue feeding it per the instructions and don’t give up. x
leah says
when you say loosely cover it does that mean leave the lid off or can I use the lid (i have the same jar as you) and do i transfer it to the same time of jar when ready? Why the need to change the jar?
Emilie Raffa says
You can leave the lid ajar, or cover with a cloth – it’s up to you. When it’s ready, you can keep it in the same jar (if it’s not all crusty etc.) or transfer it to a new, clean jar. The style doesn’t matter necessarily; you’ll want something big enough to accommodate its growth to about double in size.
Alex says
Hi Emilie,
Thank you so much for the instructions.
To start with I did not have any whole wheat flour available. I looked up if regular flour could be used in its place online and there were suggestions that 1 cup of white flour is equal to 2/3 whole wheat flour. So, I started mine with just plain white flour, will this be a massive issue?
I am currently on day 4/5 and am seeing plenty of bubbles, but no massive rising and falling, is this an issue with the starter?
Thanks,
Emilie Raffa says
Hi Alex, you can definitely use all white flour (unbleached) for this recipe. The whole wheat is just used to jumpstart the process. So for you, the overall process might take a little longer sine you’re using white flour only. But this is ok! And normal! Just keep on feeding it. Cultivating the yeast takes time.
Lana says
I tried this but had to start with AP flour. It’s all I have because of Covid. Day 3 it looked great. Day 4 it still looked to be the right texture on top but looked to have liquid in the middle? When I went to discard half, it turns our the stretchy part was just thin over the top, otherwise basically liquid. I went ahead and still discarded half and followed day 4 instructions but I’m wondering if I should start over?
Emilie Raffa says
Hi Lana! Perfectly normal. The liquid is called hooch and is usually found on the top of the starter. It can also be found in the middle. What you did is correct; keep on feeding it.
Lana says
Thank you for your reply! I did do that. I had the right consistency when I fed it again but shortly after it was pretty much liquid and still looks that way several hours later! It is supposed to continue having the thick yogurt like texture isn’t it? Even if it the hooch develops, isn’t that just a layer? At this point if I dumped the hooch it would be the whole thing. Oiy :(
Emilie Raffa says
Lana, the thick yogurt texture will remain until the bubbles form. And once that happens, it will become more stretchy! it just need more time. The hooch is typically just a layer.
Lana says
Thank you for the reply! I did feed it anyway. It had the right consistency again but quickly went back to all liquid and several hours later remains this way. If the hooch appears, isn’t the rest of the starter still supposed to be the thick consistency? If I were to pour it off I would I pour out the whole thing. Oiy! I have a hard time keeping things alive lol!
Also, sorry if this came through twice…It looked like my reply didn’t go through
Emilie Raffa says
Hi there! Once your starter falls, the consistency will become thinner, the bubbles will become frothy, and then eventually the hooch will appear on top. Don’t give up!
Florinda says
Hi starter with whole wheat flour was good then after adding all purpose flour went bad, after 2 weeks no success. I read in your troubleshooting guide that say to start and add the same type of flour but in this recipe you start with whole wheat and then add a different flour. Just wondering which one to follow?
Emilie Raffa says
Hi there! When creating a starter per my recipe, the ww flour is only used to jumpstart the process. Once you switch to ap flour for the feeding process, it converts into an all white starter. Using the ap flour ongoing feedings is recommended.
Marta says
Hi, I’m guessing this is a common question, but I wasn’t able to find it above in the comments. I believe I’m on day 5 or 6 of growing my starter. Everything started well, I got growth and then a drop daily after feeds, and the hooch liquid and bubbles. However the last 2 days I’ve had no growth/rise. I put an elastic everyday, and I even used a rubber spatula to clean the sides of the jar to see if it rises but nothing. It smells but not awful, I get bubbles constantly, and it’s pretty runny when I pour out 1/2 every morning. It’s in a warm spot I just place the lid on but not turned. Is this ok and just keep on going or do I need to start again? I feel so disappointed that it’s not rising like it did in the first few days…
Emilie Raffa says
Hi Marta! This is all good news. The rise and fall of your starter tell us that the yeasts are cultivating and you are almost there. You do not need to start again, just be patient. Do this: feed your starter at approximately the same time each day. This will train your starter to rise and fall predictably. Watch it throughout the day to see when/if it rises. Sometimes it will rise and fall while you’re asleep (and then the next day we think it did nothing!). Try it and see how you go.
Liesl J Coates says
Oh my gosh! I’m sure glad someone brilliant is leading this game!! Thank you (and why didn’t I think of that myself?!)
Emilie Raffa says
Haha… you are too funny ;) xx
Liesl J Coates says
Oh no! I didn’t weigh my clean jar before I put the active remaining starter in it, and it’s just a pretty jar that I had in my cabinet. I think it’s a Le Parfait jar that I probable bought something in somewhere and saved it. I googled Le Parfait jars and I think it might be a 385 ml jar. It’s bigger than my normal Ball pint jam jars. I am not too worried because I have plenty of starter (since I missed emptying it on one feeding), so I’m thinking of just guessing and adding 60 grams like we did to make the starter. Does that sound good?
Emilie Raffa says
Hi Liesl! Do this: pour your entire starter into a bowl. Clean, rinse, and dry your starter jar. Weight the jar. Note the weight on a piece of masking tape and place it on the bottom of the jar. Pour the starter back in. Weigh the whole thing. Subtract the jar weight. Now you have the starter weight. Make sense? Now you’ll never forget bc the weight will always be taped to the bottom if you mess up :)
Micaela says
So, you say on day 7 it should be doubled in size- meaning twice was it was the day before, or twice what it was at another time? Thanks! I’m on day 3 and so excited!
Emilie Raffa says
Hi there! Double in size from the previous day. Use a rubber band to mark the growth!
Namrata says
Hey,
So I tried to make the starteras per the recipe I feel somethings wrong with it. It has a very distinct sour smell to it and neither has it passed the float test inspite of it being 2 weeks now. What should I do?
Emilie Raffa says
Hi there! It’s very possible it just needs more time, which is normal. I’ve written a Troubleshooting Guide that you might find helpful.
Liesl J Coates says
Guess what?! Success! I went through it twice (I was the one who turned my oven onto 400 degrees!), but then began the process again and it worked! I was glad to see another comment from a few days ago who forgot to pour out half before the “food” was added- because I did this both the first go around and this one as well (I must not learn lessons well). I just want to say that your descriptions of “marshmallow” texture is perfect. It was so fun to see it happen exactly how you described. My only question now is (I’m sure you answered it somewhere already), once I take out the 150 grams of the starter for the bread, should I add back in 150 grams of both water and flour? Or just add the typical 60 grams of each? Thank you for beautiful instructions- and I have your book on the way in the mail:)
Emilie Raffa says
HOORAY! I’m SO happy it worked out for you. And this is just the beginning!
To feed your starter after you’ve taken out what you need for the recipe (in your case, 150 g), feeds what’s left in the jar at a 1:1 ratio by WEIGHT. For example, if you have 40 g of starter left, feed it with 40 g flour + 40 g of water. The best way to determine how much starter you have left is to simply subtract the weight of the starter jar after weighing the whole thing. You can note this weight somewhere ( a lot of bakers will just write it down on masking tape and stick it to the bottom of the jar). Hope this makes sense!
Chris says
Hi! I’m on day 7 and I think it’s flopped. All was going well, I had hooch on day two, was feeding it days 3 – transferred it to a better glass jar and now it seems like not much is going on. I have it in my oven, with just the light on. I was so tempted to start over this morning but I did feed it again. I only see a bubble or two on the top, it hasn’t doubled and I’m not sure where to go from here – start over or stick it out.
Emilie Raffa says
Hi Chris! Don’t give up. Continue feeding it per the directions. Sometimes it can take up to 2 weeks to become active. Check out my “>Troubleshooting Guide for additional info you might find helpful.
Chris says
Thank you – I’m trying to keep the light on in the oven for a bit – but it got up too to 90 degrees in there yesterday, so maybe I’m killing it with heat.
Emilie Raffa says
Definitely too hot. Keep the light on for just a little bit to heat up and then turn it off.
Vinita says
Hello, I really loved this recipe, as I have followed the steps and my sourdough starter rose and settled in 24 hours I have started to feed it twice in a day and could see the results as it was rising perfectly but not quite double in size it also fails the drop test and I am not quite sure how longer should I wait it’s been 10days now.
Thankyou
Vinita
Emilie Raffa says
Hi Vinita! It sounds like your starter is well on its way. I would continue to feed it (as you are doing); sometimes it jsut needs more time. I’ve written a “>Troubleshooting Guide you might find helpful as well.
Cher says
It worked! My starter passed the float test tonight. My new Dutch oven will be here Tuesday and I am super excited to try this as the first thing I make in it.
To be honest, I was not sure if it would ever work as I started this exactly 14 days ago and twice forgot to feed it until the 36 and 48 hour mark (for shame)……then to top it off….I also forgot to remove half for like 3 days (I really shouldn’t try to follow a new recipe by memory)
With that being said, I am hoping the bread turns out just as delicious as yours looked…..even with all my errors.
Thank you so very much for such a detailed write up.
Emilie Raffa says
Fantastic, Cher! Thanks so much for your feedback- it’s very helpful. I’m hoping other readers will see that sometimes it truly does take more than 7 days to get up and running. The key is to not give up! Happy baking!
Cher says
Thank you! I used my starter and baked my first loaf today. It was devoured by my family as soon as it cooled. It was so so so good!
Emilie Raffa says
Excellent! Congrats, Cher! xx
Angi B says
i am afraid my starter is too thick.. almost like a dough. I am on day 2. Should I continue?
Emilie Raffa says
Hi Angi! The texture is supposed to be very thick on Day 2. Just keep going… it will thin out as you continue.
Angi B says
i also don’t see any bubbles. Maybe my flour is not good. The only bag of non bleached flour I have is Arrowhead hard winter read wheat whatever that means.
Alison says
Hi! I only have unbleached AP flour or almond flour to start with… Which would you recommend? Thank you!!
Emilie Raffa says
Hi there! Yes, totally fine. The ww flour just helps to jumpstart the process. But it can be done with all purpose flour exclusively as well.
Jen says
Hi, can you clarify about “loosely covered”? My husband made the starter from the book, using a 1 liter jar like the one in the photo above. He left the lid open (not clamped) and set it on the top shelf of our warm pantry. It never bubbled, just smelled awful after a few days. He used filtered tap water (we don’t know the chlorine content but we have a filter on the faucet and our water tastes good). He didn’t cover it with plastic or a towel, thinking that leaving the lid ajar means “loosely covered”. He said he did everything to the letter. Any ideas what went wrong? Maybe too warm on that shelf (it’s close to the heater vent in the ceiling)? Thank you!
Emilie Raffa says
Jen, covered loosely can mean using a breathable cloth secured with a rubber band, plastic wrap, or lid (not clamped). It’s possible it needs more time for the yeasts to develop which s normal. I’ve written a Troubleshooting Guide with more detailed information.
Ping says
Help Emilie,
I’ve just read through your trouble shooting which was so so helpful! I’ve realised the fatal mistake! I’m in the UK and stated feeding my starter Organic All purpose flour but ran out and it’s lockdown so only managed to get a store own brand all purpose flour. My starter on day 7 was lovely and floated in water. It’s day 9 and after 2 days of being fed once a day on the new floury starter no longer floats! Have I killed it? What can I do to try to rescue it?
Thanks so much
Ping Mehta
Emilie Raffa says
Hi there! Glad you found the troubleshooting guide helpful. You’re starter isn’t dead; it’s just getting used to the new flour. Hopefully it isn’t bleached though? That could be an issue. But if it’s not, just continue using that flour until the starter gets used to it and bubbles up.
john says
thanks
Denny says
Hi Emilie. I’ve been following your recipe. Started on April 10 of this year. On day 3 after the feeding it began to rise substantially with a lot of bubbles, but smelled just terrible (almost like vomit!). I stuck through and have been following the recipe since. As of yesterday the horrible smell has finally subsided but since that first stinky rise it has not risen at all. Any ideas?
Emilie Raffa says
Hi Denny, continue feeding the starter. The yeasts are not developed yet. It takes time. And unfortunately, the smell is part of the process but it will go away. You might find my My troubleshooting Guide helpful as well.
Jacqueline De Sousa says
I am on Day 6 Of my Starter and the first 2-3 Days were great. Kooch, Rising, and lots of bubbles. However on Day 3 when I started to feed it (adding 1/2 cup of flour and 1/4 cup of warm water sometimes a little more water to get the right consistence) I do cups and not weight and it hasn’t grown and no Kooch. It does have bubbles and then I feed it again (approx same time every day). What am I doing wrong that I am not getting the growth and the kooch ? I have done the oven and warmth with the light one etc. Please advise. I know “patience is a virtue” is a must with starter but I just want to make sure I am not doing something wrong. Thank you and I love your Site and Recipes :)
Emilie Raffa says
Hi there! You’re not doing anything wrong! You just have to keep going. Remember, you’re looking at your starter at different times throughout the course of 7+ days. Some of the bubbles might have disappeared while you were sleeping or not around; this is normal. It doesn’t mean they’re not there, or the process isn’t working. Perhaps, it might be helpful to feed your starter at roughly the same time each day so that its “behavior” will become more predictable. Does that make sense? Hope this helps! xx
Patricia says
Hi Emilie,
Thank you for your post! I came here following your banana bread recipe – can’t wait to get started with the sourdough starter! I tried one recently but (i) it turned orangey in colour, and (ii) i completely forgot to feed it. So have discarded it and I am about to start again. I have a few questions though, before I do:
(i) Why do we need to discard half of it?
(ii) The ratio 1:1:1 – does that mean that if I start with (say) 20g flour/20g water, I will need to feed it 40g flour/40gr water, then 80g flour/80g water? Or is this is WHY I need to discard half of it?
(iii) If it’s ready to be used by day 7 or 8, do I pour out the quantity I need and then keep feeding it? Do I need to weigh the leftovers to make sure I continue to feed it at the 1;1:1 ratio?
Thanks so much, I’m really looking forward to your answers!
Keep safe and healthy,
Patricia
Emilie Raffa says
Hi Patricia! Please see below for the answers to your questions:
1.) To refresh the acidity levels in your starter (you don’t want it to smell like vinegar all the time) AND to keep it from overflowing.
2.) If you have 50 g of starter, feed it with 50 g of flour and 50 g of water. This is the 1:1:1 ratio.
3.) I feed my starter directly in the jar these days. Alternatively, you can pour out what you need and feed it in a separate bowl (I used to do this, but not anymore). Then weigh what you have leftover in the starter jar and feed it the 1:1:1 ratio. I keep the weight of my starter jar noted somewhere so all I have to do is quickly subtract that amount.
Hope this helps! x
Audrey says
Hi,
So I mucked up the amounts, on day 3 it was looking amazing but the first few of discards I only discarded 60g instead of half the total weight. It slowed way down and was smelling like vinegar. It still had some bubbles so I’m pushing on with daily feeding, discarding half and adding 60g flour 60g water, and each day it has some bubbles but isn’t expanding. I’m now at day 7. Is there any saving it if I keep going or should I start again?
Emilie Raffa says
Hi Audrey! Keep it! Starters are more resilient than you’d think. Just keep feeding per the directions in a warm spot. Could take up to 2 weeks, but it’s normal. xx
Stephanie says
Hi,
I’m really struggling to find Whole wheat flour with the whole Covid-19 thing! would I be able to use AP flour? I also have White strong flour – which one would work better?
I’m really looking forward to so this starter± thank you for sharing!
Emilie Raffa says
Hi Stephanie! Yes! Ap flour or strong white is fine (if using the latter, add more water if the mixture seems too thick). The ww flour just helps to jumpstart the process. x
Andy Tan Wee Hoa says
Hi Emilie,
First of all, thanks for this starter guide, very much needed indeed, but I have one issue here. My starter is 7 days old now, it has everything that you ‘ve said in this article. But it seems like mine it’s in a very much liquid form, should I add in more flour, I followed the exact 60gm AP flour and 60gm water, not sure why. Mind to advise?
Emilie Raffa says
Hi there! This can happen… flour is like a sponge and different brands absorb at different rates. In your case, just add more flour to achieve the right texture. Continue feeding it until it bubbles.
Julie says
Hi emilie:
First of all, your blog is incredibly beautiful. These quarantine days have been so strange (I think for everyone), that finding you here made me reconnect with myself and with how much I love a cozy morning kitchen that smells like freshly baked bread, toast and coffee… It’s the perfect time to wrap yourself in a blanket, read a good book and enjoy the great little things in life, always close to your loved ones…
As for my doubts with this recipe, it is as follows: it’s day 7 and though my starter looks good it smells a little bit like alcohol and does not float in water. What should I do? Keep feeding it for a few more days?
Thank you very much, take care,
Julie
xoxo
Emilie Raffa says
Hi Julie, thank you so much! This is so very kind of you to say :)
Not to worry. What you’re seeing is normal Continue feeding it, per usual. Sometimes, it can take up to two weeks for a starter to become active. Just give it some more TLC. xx
Naomi says
Hi I just wanted to say I’ve made your sourdough starter. Here in England we are in lockdown and wanted to try and make bread as we may have to. I tried a different recipe first but that didn’t go so well, so I did a bit more research and picked yours. It started off well then Hooch started to appear regularly for about 3-4days. I put it in a cooler spot and feed twice daily for the last 2-3days and it’s been brilliant really bubbly and smells a bit like good beer I’m on day 10. I think as it is most probably colder here it has taken a little longer to get going. I did the float test tonight and I plan to try my first bake tomorrow. Did have my doubts but just wanted to say I’m really pleased so far with how it’s turned out THANKS!!
Emilie Raffa says
Hi Naomi! Thanks so much for taking the time to report back! Creating a starter from scratch is one of those things you just have to roll with. Patience and persistence is key. Enjoy :)
MARCELA says
Hi, love your recipes and tips! I am now on day 10 and my starter still looks like pancake batter. No bubbles, no rise. : ( What am I doing wrong? Btw: I live in Brazil. Autumn at the moment (temp around 22C). Thanks!
Emilie Raffa says
Hi Marcela! Not to worry. Have you read my Troubleshooting Guide? There’s a ton of info in this article that you will find helpful. xx
Alex says
Hi, thanks so much for the recipe! I wanted to ask you a flour question. I started with whole wheat flour and had bubbles, doubling in size, and nice smells by day 2, and that is of course when I switched to AP flour, or at least I thought I had. I’m living in Japan, and it turns out the packet of what I thought was AP flour that I grabbed at the shop to continue feeding the starter, was actually cake flour – only about 1.3 g protein per 100 g. My mistake. But I thought I’d see if I could develop the starter anyway.
Yesterday was day 7 – I’d kept discarding and feeding everyday as per the recipe, and maintained a warm environment, and aside from a few surface bubbles, I’ve witnessed absolutely no change in volume. In fact, no change at all. So, I thought I’d test feed it again with whole wheat to see if it bubbles up again, while I go find some stronger flour.Am I correct in assuming cake flour is not enough to support the yeast, do you think (assuming all other conditions were met)? Thanks!
Emilie Raffa says
Hi Alex! You are correct. Typically, cake flour just won’t work. Not only is it lower in protein, but sometimes (depending on the brand) there will be additional additives that can effect the yeast production within the starter as well. Most of the time, cake flour is bleached too which you want to avoid.
Alex says
Thanks very much! May I ask a follow-up question, this time about the transition from starter to sourdough loaf?
Your beginner sourdough loaf requires 150 g of starter. Assuming that, every time we feed our starter, we discard down to 60 g of starter before adding another 60 g flour + 60 g water (to maintain it at 180 g I suppose, post-feeding), should we then take that 150 g of starter required for the loaf directly from our newly fed and active jar of starter (thus leaving behind only 30 g of starter)? Or, is your method to take out about 50 g of starter for use in the loaf, feed that 1:1:1 with flour and water (to make up the 150 g you need), let that ferment and become active, and then make your loaf? Does my question make sense?
Emilie Raffa says
Hi Alex! You can do both. It’s up to you. In this particular post, I mention removing some starter and feeding it separately (this is how I used to do it when I first started baking). However, these days because I maintain a smaller amount of starter altogether, I feed what I have directly in the jar. It’s easier. Your choice!
Emma says
Hi there I have a few small questions! I am on day 9 and around day 5 or 6 my started really started to double or more in size each day. I continued to feed but after a day or two I tried to wait for it to ‘fall’. It never did and as a result I missed the day 7 feeding. I fed it day 8 and it rose for sure but not as much as it has been. Before all of this I felt like it checked off everything on the list of a ‘finished’ starter except it didn’t pass the float test. This is my first time so I’m just unsure of if I am able to move onto the bread making portion of this fun experiment!
Thanks so much!
Emma
Emilie Raffa says
Hi Emma! Based on what you’ve described, it sounds like your starter is indeed active. Congratulations! Do the float test when your starter is at peak height (doubled in size), before it falls. If it floats, then it’s ready to use for bread. You’re almost there :)
Patti Leurdijk says
Question for you:
I fed my starter on day 4 about 18 hours after its last feeding. It had doubled and fallen and had a tiny bit of hooch. Since that “early” feed, my starter has not risen again, though there are bubbles on top. I removed half the starter and fed it again 24 hours after that feed, but my starter was not stretchy, it was runny, like pancake batter. It has now been 27 hours since its last feed and again it is runny like batter with small bubbles on top but no rise.
Do I just keep going with the scheduled “dump and feed” ?
Thanks!
Emilie Raffa says
Hi Patti! Yes: keep feeding your starter per the directions. The texture will not become super stretchy until after it’s fully active. Additionally, if you find that your starter is too runny, just add a bit more flour at the next feeding.
Fran says
Hello, I have followed your recipe and I am on the 7th day now. If I leave it at room temperature and not in the fridge, do I still need to discard and feed everyday? Or do I only feed when I use some? If I plan on leaving it out at room temperature for the next little while, how often do I discard or feed from the 7th day on…thank you so much.
Emilie Raffa says
Hi Fran! Yes: when left at room temperature, typically you’ll need to feed it everyday (removing and discarding some before every feeding).
Welly says
Hi there, I’m just wondering if the jar for the starter has to be 3/4 litre or if a bigger one will be ok? I only have litre jars at the moment and am not able to get anything smaller with a wide enough mouth to mix. Thank you! <3
Emilie Raffa says
Hi there! You can definitely use a larger jar. You just don’t want something too small; the starter will overflow. What you have is fine :)
Welly says
Thank you so much! :)
JEN says
Is it possible to use a smaller jar and halve the measurements; keeping the ratio the same? OR is this not advisable?
Emilie Raffa says
Hi Jen! Absolutely: you can halve the measurements keeping the same ratio. The size of the jar is up to you!
Lou says
My sourdough is doing great, but I would just like some advices on which flour to use to feed the starter. I love in the United Kingdom, so I was wondering if white bread flour was appropriate.
And just to check : you recommend using non organic flour, am i right? What could be the issue if using organic flour?
Thank you for your help!
Emilie Raffa says
Hi Lou! You can feed your starter with plain flour (unbleached) or white bread/baker’s flour. Both are suitable, practical options. Flour is like a sponge, so feel free to add more water as needed if the texture gets too thick. I know UK flours are slightly different than American ones. A very easy fix.
I recommend using non organic for two reasons: it’s expensive and not always easy to find AND the enzymes are different which sometimes throws off the yeast cultivation process. Will it kill your starter? No, of course not. Plain flour is just more reliable.
Hope this helps!