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
Karen says
I am on day 7 and I have been getting bubbles but I have not seen it double in size yet, actually I feel like it isn’t really growing at all. I have placed an elastic band around the jar. Should I wait to feed it again until I see the rise or just continue to feed once a day as I have been? Also will feeding with whole wheat flour rather than AP help me get that rise?
Audrey says
Hi, can i replace the wheat flour with either rye flour OR bread flour for Day1 of the starter? Thank you
Emilie Raffa says
Sure can! It’s totally fine.
Donna says
Hi, this is my second attempt at making my starter. After 3 weeks of my first nothing much has happened. I’m on day 7 now and I have bubbles but it hasn’t risen yet. Should I just be patient and keep discarding half and adding 60g/60g of flour/water or up my feeding game to twice a day? Thanks donna xx
Emilie Raffa says
Hi Donna! Sometimes it can take up to two weeks to activate. You can try feeding it twice a day and see how it goes. It won’t hurt it.
Sue Cook says
A sourdough starter plan that actually works! Thanks for this. It’s third time lucky. can’t wait to use it now.
Emilie Raffa says
Fantastic Sue! Thrilled it’s working out for you. :)
Lnda says
When I start to discard the starter….what do I do with it…feed it in a different jar?
Emilie Raffa says
Linda, during the creation process when the discard is kind of smelly and gross, just get rid of it. When the acidity levels start to balance out, you can save the discard for recipes like waffles and pancakes.
Xiang Potirutch says
Hi Emilie,
My starter has already doubled in size on day 2. Is there something wrong, or do I just leave it? I don’t know if I should feed it.
Emilie Raffa says
Hi there! That’s great! Keep feeding it per the recipe. You’re on the right track.
Xiang Potirutch says
When should the sourdough starter not smell like stinky socks?
Emilie Raffa says
Hi there! As you continue to feed it, the acidity levels will refresh which will balance out the smell.
Bill says
Thanks for the wonderful site and recipes.
My starter is going strong now and your bread recipes turn out great!
I save my discarded starter to make super-easy 6″ sourdough wraps.
Thin the “discard” with water to a creamy consistency.
Spread a couple of big spoonfuls out quickly on a barely oiled hot skillet.
Turn with a spatula when the top dries out.
Turn again after a minute and press down with the spatula to seal any bubbles and puff the wrap.
They never stick or burn and turn out soft, flexible and just a little tangy!
Emilie Raffa says
Bill, this sounds SO incredible! Thanks so much for sharing this with us!
Katie says
Hi!
I was a little confused by the instructions, and only added flour and water by weight on the first day — no extra water for thinning out. Since nothing is happening, should I add some water to thin it out (also curious how thin it should be) or just start over? Thanks!
Emilie Raffa says
Hi there! That’s fine. Day 1 is thick anyway. The consistency will thin out over time as you continue to feed it. No need to start over.
Katie says
Hello! I have used both your starter recipe and beginner sourdough bread recipe with great success. Thanks for the clear and concise directions. I have particularly liked your suggestion to use the microwave as a proofing box. 😊 Quick question: somewhere along the way, I started adding whole wheat flour to my starter’s daily feed (1/4 WW and 3/4 AP). Is there any reason to strictly use AP flour to maintain the starter? Thanks!
Emilie Raffa says
Hi there! A blend of flours is fine.
I typically tell people to feed their starter with the same flour it’s made from for consistent results. However, once you get to know your starter converting it along the way is fine too. Sometimes it might take a few days to “accept” its new food.
Katie says
Good to know. Thank you!
Alexandria says
Hi! I’m very excited to try this. I spent about an hour reading comments and I don’t think anyone made the same mistake as me so I’m just going to ask, haha. I am on day 4. In my excitement I fed my starter (60 g water 60 g flour) without remembering to discard any first…I have quite a large jar so space is not an issue but if I just continue the routine tomorrow with discarding and adding will it throw the ratios off or anything? Thanks in advance!
Emilie Raffa says
Hi there! Not to worry. The ratio will be off, but it’s totally fixable. Just discard for the day that you forgot + today. And then continue feeding it. That should do the trick! xx
Casey says
Hi,
My started has been struggling. I don’t think it has become established yet, and it’s been a little over a week. It is making bubbles, and it smells okay. I know it can take longer to get it established, but it is isn’t really rising anymore. It only seemed to rise the first couple of days. I’ve tried some of the troubleshooting steps, but nothing seems to have really helped with the rise/growth of the starter. My timing is sometimes off in terms of feeding it every 24 hours. It is within the realm, but almost always give or take a few hours. I’m trying to get better about feeding at the same time each night. However, I also think it could have something to with using bleached AP flour (it’s all we had). We have since purchased unbleached AP four. My questions is, can I switch and start feeding it the unbleached flour or should I just start a new starter?
Emilie Raffa says
Hi there! The bleached flour might be the issue. I don’t recommend using it (but I understand your situation, so no worries). You can switch back to feeding it with ap flour, it might take a while to adjust.
Casey says
Thank you! Do recommend that over just starting a new one?
Emilie Raffa says
It’s a tough call. I know there’s a flour shortage right now, so it really is up to you. Go with your gut.
John says
I’ve been using bleached flour as well, as I can’t find Un bleached flour currently. My starter just doubled today (day 14) and looks great (passed the float test last night) but still a little sour type smell.
What is the concern with bleached vs I bleached flour? I’m curious as well if it is bad to use and worthwhile to just wait until I can find I unbleached flour??
Thanks in advance!
Emilie Raffa says
Hi John! I’m so glad this worked you for you. Thanks for sharing your feedback. I know others had the same question re: bleached vs. unbleached. It all boils down to this: with sourdough, it’s best to go as pure as possible. Cultivating yeast is not always predictable. And so chemicals of any kind (whether in the flour, water etc) can hinder the rising process. It’s best to start with a clean slate when you can.
Makenna says
Hi, my starter rose on day 3 after my feeding but I’m now on day 6 and she has not rose since. She’s developed hooch and I’ve discarded and fed after.
I’m using Whole Foods all purpose unbleached flour (first day I used Trader Joe’s whole wheat, but haven’t since) and tap water (yesterday I tried bottle to see if that would help). She’s kept in the oven and I have a thermometer in there to maintain 75-80 degrees. Any idea what could be happening? Should I start over?
Monique says
I see you have used a jar with suction lid. Did you keep it open or closed whilst the starter was growing? I’m scared if i keep it closed in a warm area it will explode.. am I being silly? :)
Emilie Raffa says
Hi there! Not silly at all! You can just close the lid without clamping it shut. Should be fine!
Ashley says
Hello!
Thank you so much for your clear directions! I am currently working on my first starter. I am on day three and I see that the starter should be stretchy. Mine is not. Mine is more like thick pancake batter I would say. Do I keep it in the warm spot liner or ignore this and move on? Thank you!!
Emilie Raffa says
Hi Ashley! Thick pancake batter is fine. Just keep feeding it per the directions. Th texture only becomes really stretchy once it becomes bubbly.
Danielle says
Hi Emilie, thank you SO much for sharing your recipe with such thought and detail. Due to the shortage of yeast (AND bread flour!) in NY where I am, I’ve been inspired to grow my own starter using your tips and I’m on day 7! This morning I checked, and it smelled like bread, floated and I am now on the “rise” step with my first ever homemade sourdough bread, so wish me luck! I do have a question on the remaining starter. On day 7, this morning, I transferred it to a jar and absentmindedly covered the mason jar with a lid, making it air tight. It was sitting in a warm space all morning/afternoon, until I just realized that it’s alive. So I gave it a 60g flour/60g water feed. Did I just kill my starter?
Emilie Raffa says
Hi Danielle! Don’t worry! Your starer is fine. It’s ok to cover it tightly sometimes. This won’t kill it :)
Lisa says
Thanks so much for this Emilie. I am on Day 5 and wondering if it is normal for hooch to appear more than once a day, and should I feed it every time I pour off the hooch? it is bubbly so I know it is active but unsure of the feeding routine – needs it more than once a day.
Lisa
Charlotte says
Hi,
On your day 3, you say to discard half the start and add to 60g water and 60g flour. But when I discard half of my starter from day 3 it’s 30g of starter being mixed in 60g water 60g flour.
I thought the ratio here needed to be 1:1:1.
-so since my day 3 starter weighs at 60g , do I still remove half (30g) and add to 60g water and 60g flour or
-do I keep everything 60g – 1:1:1 ratio
Thank you,
Emilie Raffa says
Hi Charlotte! Remove the 30g and add 60 g flour + 60 g water. The 1:1:1 ratio applies to the starter after it’s been created for ongoing feedings. You’re still in the creation process, which follows a slightly different feeding formula.
Charlotte says
So after day ‘continued 2’ removing half combining 30g starter to 60g water and 60g flour , I need to be sure my ratio is 1:1:1?
So on day 4-5-6 so on, if My starter does not rise, instead of taking out half, which could result in less then 60g starter, be sure everything is 1:1:1?
Also, I am using the only wheat flour I can find right now during this covid time, will using gold metal all wheat flour make a difference?
This round is my third attempt and cause I been getting no results and thought maybe it was my flour lol
Flour is hard to find these days … we are limited …. hahaha
JP says
I have this same issue. I’m on day 10 but days 5-7 I have been doing 1:1:1 ratio. I stopped feeding it after day 7- hoping it will develop more bubbles. My starter has some bubbles at the top and smells great, no hooch.. But now I don’t know how I should proceed. I read the troubleshooting. Right now its texture is more watery spongey – so it’s definitely fallen. Can I fix it?
Should I just throw this out and give up? Go buy some sourdough bread from Whole Foods….?! AHHHH
Jo says
Hi! I am on day 8. I have bubbling, great smell and it passed the float test. But it does not double in size with each feeding. Isn’t that what it is supposed to do? Is it not quite ready yet and should I continue feeding it daily? Thank you!
Emilie Raffa says
Yes! Keep feeding it! x
Ashley says
I’m in need of serious help. This is the third time I have attempted to make a starter and each time yields the same results.
Everything goes great up until day 4. Day 2 -3 lovely bubbles develop throughout and on top of the culture. It is light and fluffy when I discard half. Days 3 – 4 it rises then falls after about 18-20 hours. I don’t feed it for 24 hours as per instructions. After day 4 the bubbles throughout the culture are gone. There are still some on top. The texture is runnier and thicker. No matter what I do I cannot get it start rising again after this. I have checked the troubleshooting section and I can’t find anything that seems to fit what is happening. Can you please, please, please help!
Thank you!!
Diana says
Hello! I just wanted to say thanks for a lovely guide to making sourdough starter! I followed your method but I live in a rather cold area so it was hard to find a warm spot in my home. I ended up putting my starter on top of the wifi router and it kept my starter nice and warm!
My starter is now two weeks old and reliably doubles in size within about 4 hours when I take it out of the fridge, feed it and put it on top of the wifi router.
Emilie Raffa says
Fantastic, Diana! Thanks for sharing your tips! xx
Ashley S says
Hi,
Just to clarify, as I have read many different things about feeding a starter. Do we only need to feed it after it has risen and fallen, regardless of how much time has gone by? More specifically, does it need to be fed every 12 or 24 hours? Or are we only looking at the rise and fall?
Emilie Raffa says
Hi Ashley! If you are creating a starter from scratch, follow the recipe exactly as written with regards to timing.
Once your starter is up and running, feed it daily when it falls. The timing will be different for everyone.
Bethany Curnow says
Do you recommend placing your starter in the oven for a few hours every day after you feed your starter while getting it established or only after the first feeding? Also, I’m on day 7, things seemed to be going well the first few days, lots of bubbles, and now lately kind of slow and I definitely don’t see it doubling. Could my jar be too big and it’d getting too much air? Thank you!
Emilie Raffa says
Hi there! You can use the oven tip at anytime. Just keep and eye on it; the light can make things really hot, which will speed up the rise and fall of your starter and make the texture liquidy. regarding the bubbles and size, what you’re experiencing is not uncommon. I don’t believe it’s your jar. Have you read my Troubleshooting Guide? It’s geared towards already established starters. It’s chock full on info you might find helpful.
Makenna says
Hi, I’ve read through a lot of comments to see if I could find the answer to my question, but couldn’t find it…
when you feed your starter do you always want to get the pancake like texture or just the first time?
Emilie Raffa says
Makenna, for Day 1 & 2 the texture will be really thick and pasty. For Day 3+ you’re looking to establish the thick, pancake batter texture.
Makenna says
After day 3 do you want to maintain the pancake batter texture when your feeding?
Emilie Raffa says
Yes!
Makenna says
Hi, I’m back! On day 3 everything went perfectly and the rise and fall happened as it should. Day 4 I got some hooch which I discarded and then fed.. . There was a small rise but since then it has not rose as I’m now on the begging of day 6
Using Whole Foods I bleached all purpose flour and tap water. Scale to measure, she’s in the oven with a thermometer and being kept around 75-80 degrees.
Thank you for your help!
Deb says
Hi,
Looking for help. My starter (day 3) has developed a layer of light brown clear liquid about half an inch from the bottom of the jar. There is lovely bubbly froth above it. Is this bad? Do I attempt to drain it out or do I mix it in at the next feeding? Thanks
Emilie Raffa says
Hi Deb! All normal. If you can drain it, do so. If not, it’s ok. The acidity levels will refresh as you continue to feed it.
Casey says
During the process of feeding my starter every day to get it going…I’m on day 5. Do I need to feed it about every 24 hours or can I feed it the next day if I notice it’s fallen even though it may not have been 24 hours yet? For example, I’ve been feeding it at night before I go to bed, and this morning, I noticed it’s definitely fallen (hoping it rose a bit overnight – it was definitely colder in our house last night). Can I feed it now or should I wait until this evening again? Thanks!
Suresh says
Thanks for the recipe Emilie… Got some motivation to begin my sourdough journey :) ..
Sorry about this silly doubt – When you mean feeding – it is adding the said amount of flour and water and giving it a mix as we did on day 1 – right ?
Emilie Raffa says
You go it! :)
Nadia says
Hi Emilie! Thanks so much fo this incredible and honest guide for making a starter from beginning!!! I got from my friend Sabena!
I am on day 3, I followed you instructions but I think I forgot to remove the hooch. It a thin layer in between. Now I think my starter is a bit thin, like between a pancake batter and normal yogurt thickness. What can I do to make it tick lake day one? The reason I am worried is that it might passes the “flow” test later if it this thin. Thanks!!! Nadia from The Netherlands
Emilie Raffa says
You’re fine don’t worry! To make it thicker just add more flour. Starters are very flexible.
Nadia says
Thanks!!!
Karen says
Hi! My starter is rising and falling on day 3. Is it supposed to rise and fall that soon? It’s fluffy and has bubbles throughout the mixture.
Karen says
So now my starter stopped rising and falling. It stays the same level and some bubbles form at the top. It’s now 6 days… I’ve been keeping feedings 12 hrs apart, kept it in the same spot, nothing has changed flour or water wise.. Not sure what has happened?
Emily Fitzgerald says
Hi Emilie,
Thank you for this recipe and all your answers to everyone’s questions! I am on day 11 or 12 of making my starter and it has been at least. doubling in size for about 6 days, it smells pretty good, kind of sour, but not bad. There are tons of bubbles large and small and it is a marshmellowy texture I am doing the float test after it doubles in size, but it never floats just sinks right o the bottom. Do I just need to be patient or did I do something wrong?
Thank you,
Emily
Liv says
Hi,
Just one question:
When keeping the starter in the fridge, should you take it out and leave it at room temperature when feeding once a week or should you feed it and put it back in the fridge?
Thanks for your time!
Emilie Raffa says
Hi there! When feeding once a week: take it out, feed it, and put it back in the fridge.
Rivka says
Hi! I’m on day 9 at this point and my starter is not bubbling or growing… is it dead? I read a couple of articles that said that if it’s not rising I shouldn’t feed it so I skipped a day and I got some bubbles but no rose please help
Emilie Raffa says
Rivka, it’s not dead. When you jump from method to method, the starter will need additional time to adjust whatever changes you’ve made to its feeding schedule. Sometimes the change is instant and other times it’s not. It’s like giving a pet a different brand of food or skipping their feedings altogether (and expecting them to not be cranky!) ;) Keep feeding it!
Nicholas Goldsmid says
when you make the actual loaf, how much starter do you use along with what quantities of fresh flour and water??
Emilie Raffa says
Nicholas, it depends on the specific recipe you’re following. They’re all different. My starter will yield about 240 g, which gives you enough to make up to (4x) loaves of sourdough using 50 g of starter (with additional starter leftover for ongoing feedings). For the quantities, you can either feed the starter directly in the jar weigh out what you need. Or pour some out into a separate bowl and feed it at a 1:1 ratio of flour and water by weight.
Raji says
Thanks for the detailed instructions. i am on 6th day and still don’t see a lot of bubbles. Should I continue the process or have I killed my starter?
Emilie Raffa says
It can take up to 2 weeks for the yeast to cultivate. Keep going :)
Raji says
Thanks for the immediate reply. It gives out a nail polisher remover smell. Still good right? Really appreciate your guidance on this.
Emilie Raffa says
Yes, it’s still fine! Just keep going!
Amanda Chueh says
Hi! Thank you so much for writing this wonderful starter guide :) I have decided to begin a starter myself and was wondering if after day 3, I should be discarding and feeding my starter twice a day? Or should I keep consistently discarding and feeding it every 24 hours?
Emilie Raffa says
Hi Amanda! For best results with this particular recipe, feed it once a day.
RB says
Hi. I am wondering how you go about using the discard from the making of our starter for baking. If you remove half then how much flour do you add to it to bake something with the “throw away” portion.
Emilie Raffa says
When making a starter from scratch for the first time, I do not use the discard. It’s usually too sour/smelly. Once the starter is active, then I use the discard. It’s typically in better condition.
Becky says
Hi Emilie! How long will I have to bake loaves of bread once the starter has doubled before it falls and won’t pass the float test? A matter of hours? Does it ever become standard enough that I’ll know I can bake on, say, Tuesday and Friday? Can I bake it in regular rectangular loaf pans? Thank you!
Emilie Raffa says
Great question. And the answer will vary depending on the strength and thickness of your starter. Thicker starters tend to hold their peak height longer. I’d say 1-2 hours, but plan on 1 hour to play it safe. Yes: the dough can be baked in a loaf pan.
Cassandra says
Hi! Not sure if this question has been asked (and I may have missed it if you answered it in your post), but when you say loosely cover the starter…which the jar that you have pictured, do you just always leave it unlatched (and just barely closed)? I am planning on using your instructions and recipes, and am totally experienced, and just want to get it right. I would most likely be keeping it in the fridge, and want to make sure that I’m not ever supposed to latch the jar. Thanks in advance!
Cassandra says
Lol wow, rereading it…I meant “WITH the jar you have pictured”, and “INexperienced”. Sorry, I’m sheltering in place and the kids are down for the night so it’s wine time.
lio says
Hi, I guess someone already ask but I couldn’t find
I couldn’t find unbleached flour, all I could get was bleached all purpose flour, will it work? should I change something?
Elaine says
Thank you so much for your recipe and I follow your website like it’s my sourdough bible. It’s cold autumn where I am now and it took 16 days for my starter to be ready. Baked my 1st sourdough bread last night. Actually 1st bread ever. It was yummy. It’s not as much holes in the bread. But tastes like sourdough. How can I improve it?
Yoeung va says
Hello,
I made the starter and used it to make my very first sourdough and it was amazing. Thank you so much for the easy to follow directions. I stored the starter in the refrigerator for about 2 weeks and took it out. It smells like alcohol. I took out half and fed it 1/2 cup flour to 1/4 cup water for almost a week but it still smelled like alcohol. For the past 2 days, I discarded all but 1 tablespoon of my starter and added 1/2 cup flour to 1/4 cup water. It doesn’t have a strong alcohol smell but the smell is still there. It still doubles and bubbles up, just doesn’t smell yeasty. Is it safe to use as I’m assuming the alcohol will be baked off in the oven or do I need to start over? Thanks
Lily says
I’ve been trying to get a starter going for almost 4 weeks now and have used up so much flour. It’s somewhat cold in my German kitchen with no option for oven light trick. I’m using the 1:1:1 ratio of 60g. I’ve been feeding twice a day to avoid the acetone smell. There are lots of little bubbles but it’s never doubled EVER. I’m literally home and able to watch it throughout the day. Just when I was about throw in the towel I tried the float test and it floats. Can this be right even though it never doubles? The only flour I have access to is AP so I’m afraid to even try to bake using your beginner recipe. There isn’t bread flour available here and a strict limit on buying AP. Can I try the beginner recipe using AP flour? Should I even though it’s never doubled but floats? Thank you for sharing your knowledge with the world!
Mike says
Emilie, this is my second attempt at making a starter. I’ve used 60g of Target’s whole wheat flour (not organic) and 60g of distilled water. By day 3 before discard it looked great, double in volume and bubbly throughout. I discarded half and added 60g Target’s Unbleached AP flour (enriched and pre-sifted) and 60g of distilled water. It looked like a semi-thick pancake batter (seemed good so far). Day 4 before discard it looked like very thin pancake batter, no volume increase, and no bubbles, like wet wallpaper paste. I discarded half and added 60g of the same AP flour and 60g distilled water. It’s been 8 hours into day 4 and I see no change. What am I doing wrong?
Emilie Raffa says
Nothing! You just have to keep going :) It’s like standing over a garden after planting seeds…. it just takes time. And here, the yeast needs more time to cultivate. The confusion/frustration is that there are bubbles on Day 3 but not Day 4… but it’s normal. With consistent feedings, you’ll train the rise and fall of your starter to become more predictable. If you think it’s too thick, add a sprinkle of flour.
Kelty says
Hi,
I’m on day 5, but since the second feeding (day 4) I’ve noticed my started is more liquidy, not growing as much, and not as bubbly. I’ve been discarding half and adding 60g AP flour and 60g water. Should I just add more flour until it’s the same consistency it was on day 3? Thanks!
Casey says
Do you have any photos of what the starter should look like on day one after you’ve first combined the flour and water. Mine is very thick, and I’m not sure if it’s right. I weighed my flour and water, but I didn’t expect to look as thick as it does.
Emilie Raffa says
Hi Casey! The Day 1 photo of the mix is pictured under the “You will need” section of this post. It will be thick.
Casey says
Thank you for the quick response. Today is day 2, and my starter looks exactly the same. It hasn’t really grown, and it is still very thick. I’m not sure what I did wrong, as I weighed out the flour and water before mixing together in the jar. I’m going to try the oven trick today to give it some warmer temperatures, but does it seem like something is off if it hasn’t really changed from day 1 to day 2?
Corinne Houghton says
This is my first attempt at making the starter. I made an error with the water, I used one cup instead of 1/2, so when I realized what I had done, I just doubled the amount of wheat flour. On day three, my mixture was tanned colored (probably from the wheat flour) had the smell you spoke of, and it was very bubbly starting to overflow the 1 liter mason jar. I live in Texas so the temp in the house has been over 75. I went ahead and divided it in fourths, to accomodate my original error, and then fed two of them to make an additional starter.
Just wondering if my starter should have been that large. It is spongy and stretchy. What can I do with the rest of the mixture that I didn’t use?
Thanks.
John M Howe says
So Emilie, If I’m doing the math correctly after I establish a starter I should have 240g of starter. Now when continuing to feed it I should switch to the 1:1:1 ratio. If I want to maintain a 240g starter (Not making more or less just maintaining 240g) I should discard all but 80g of starter and add 80g flour and 80g water. Am I correct here?
Felicity says
Hi there. I’m wondering if I could make Rye sourdough with this starter and if so, would I just do 250g rye flour, 250g ap flour? Do you have any other suggestions for variations e.g. wholemeal?
My starter is going great! And we love the sourdough made from it! Thanks so much for showing me how to make it!
Emilie Raffa says
Hi Felicity, you are very welcome! Glad to hear your starter is thriving :) For a rye starter, to clarify- do you want a 100% rye starter? Or to start with rye and then switch to ap for the feedings? Thanks!
Felicity says
I want to use the started I’ve made, using the whole-wheat and AP flour, to make a rye loaf or a wholewheat or any other suggestions you have for a loaf that isn’t white.
Emilie Raffa says
Hi Felicity! The options for non-white sourdough bread are endless. I have several recipes for rye, whole wheat etc in my book Artisan Sourdough Made Simple. Or, try swapping out up to 20% of the white flour for whole grains in a pre-existing white bread recipe.
Felicity says
Awesome! Thanks so much. I’ll purchase the book as soon as I can (just checked and it’s currently unavailable). Thanks again for all your help!!
Wendy says
Hello…I have read your blog, troubleshooting, AND all the comments in each section. I totally thought I was going to rock starting a sourdough starter and yet….I am on Day 13. I have been keeping detailed notes and just don’t know what I am doing wrong. Each day I remove all but 60g of the starter and add 60g flour and 60g unfiltered water to it. The third day was awe inspiring with it all puffed up. It deflated when I took the lid off. Dare I say it…but I even took pictures and sent them to my college daughter quarantined in Colorado to brag (her boyfriend had just started his and has since sent many pictures of successful breads). It has small bubbles but I seriously doubt that is is rising. On days 5,6, and 7 there was a water substance on the top (hooch?) that I poured off. I switched my jar on Day 7. Each day minimal bubbles and sweet smelling (a little vinegary the past few days). Consistency of pancake batter and sticky is the norm. Instead of clasping the lid, I have put paper towels on it for the last two days. I have moved it to so many locations through my kitchen ( I live in Maine) looking for cozy warm spots and I have talked to her. My whole family asks about her daily but she is just not performing. I know you say, “Stick with it” but I feel like I have wasted so much flour trying to get her alive when it is so precious at this time….I honestly can’t believe that I am writing you because I totally thought I was prepared and had it…Super bummed. What am I missing?? Sad and wishing I was making goodies instead of wishing I was…
Christa says
Thank you so much for your thorough and encouraging explanation of how to make a sourdough starter! I just recently found your site and just love it! I have been growing my starter for seven days and following your directions completely and it looks like it’s doing well! I have one question though-once I transfer it to a new jar and get ready to “keep it alive” with daily feedings, do you have a recommendation for exact proportions to use? I know you mentioned equal parts water and flour, but beyond that, would exact amount would you suggest? Thank you so much!
Emilie Raffa says
Fantastic, Christa! I’m happy it worked out for you. To answer your question: it all depends on how much starter you want to maintain to begin with. If you want a small starter, perhaps start with 50g – 60g. You can always scale up as needed.
Nat says
Hello! I tried making a starter once in January and it was going well, in the sense that it bubbled and doubled. However, hooch developed on day 2 and when I took it out, I inadvertently ended up discarding most of the starter since it all became discolored as I was taking out the hooch. I didn’t realize that I only needed a tiny bit to keep it going, so I threw it out.
About 2 weeks ago, I decided to try again. This time, it didn’t double on the first day. (I did use organic whole wheat because that’s all I had of whole wheat flour.) The next day, there was hooch so I discarded that and fed it. When I fed it, I made sure to put equal water and flour using a scale. This time, I used unbleached King Arthur AP flour, not organic. When I fed it, it seemed very thick, thicker than what I know to be a thickish pancake batter, so I added a little more water, as the instructions say. It became a little thinner, of course, and pastey. I thought that was fine so I kept going day to day as the intructions say. I never saw the starter double in size. Bubbles developed on top and hooch developed, but that’s about it. I did continue to discard half and feed.
About 1 week in, my sister-in-law said that it might help to feed it twice a day. I tried that; still didn’t help. All I saw was a few bubbles on top. Then, I tried adding a little less water at the next 2 feedings (50g instead of 60g), figuring I added too much at the beginning. Still, it didn’t rise. Then, I tried adding 70g flour and 70g water, thinking maybe I’d fed it too little. But that didn’t work either. Finally, I decided to see what google has to say and found out that rye flour is good for feeding starters. So yesterday, I fed it with rye flour. Again, it did not rise. In fact, this time, even the bubbles on top did not develop. So I did some more googling and learned that I can take about half a teaspoon of this starter, put it in a new jar, and try again. And discard the rest of my current starter. That seems like a waste (even though I don’t think I can really call what I have now a starter… just a pastey water and flour mixture), and I don’t understand why/how that would work, but at this point, I really don’t know what to do anymore. It just doesn’t double… (or bubble as of today…) Do you have any advice? Should I start over? Start with the 1/2tsp of this one? I really just want this starter to survive but I’m afraid it won’t…
Michelle Zang says
I’m in the same boat. Except I’ve been feeding mine for almost 3 weeks now :(
I don’t know what to do at this point. If you ever received a reply, please let me know. Thanks!
Rachel says
hi,
is bread flour okay or is ap really much better?
also, is it normal for it to smell really bad from day 3?
Emilie Raffa says
Hi Rachel! Bread flour is fine. Add more water if the texture seems to thick. Smelly starter is normal. It will change as you continue with the process.
Ashley says
Hi! I’m so excited to try this recipe, I do have one question. I only have organic all purpose flour right now, is it still possible to make it with organic?
Emilie Raffa says
Hi there! You can, but it might take longer to cultivate :)