This post will teach you how to make a beginner sourdough starter at home, step-by-step. All you need is flour, water and a little bit of patience. Before you know it, you’ll have your very own bubbly, active sourdough starter to make my best sourdough bread recipe, sourdough focaccia and more! Grab your personal sourdough starter feeding chart.
Looking to bake sourdough bread? First: you’ll need a sourdough starter. Without it, your bread won’t rise. It’s the absolute heart and soul of sourdough baking. Creating a sourdough starter from scratch is not hard to do. However, the process is intimidating, especially for beginners. Let’s change that.
Adapted from my bestselling book Artisan Sourdough Made Simple, I will demystify and simplify the process with step-by-step recipe instructions. In approximately 7+ days (yes, it takes that long- there are no shortcuts) you’ll get approximately 1 cup of bubbly, active sourdough starter which is more than enough to make bread, including my best sourdough bread recipe with olive oil (most popular recipe on my blog!). More sourdough bread recipes here.
Sourdough is more than just a recipe; it’s an understanding. So before we dive in, let’s define.
What Is Sourdough Starter?
A sourdough starter is a live, fermented culture of flour and water filled with wild yeast and bacteria from our environment. A small portion is added to sourdough bread dough to make it rise. Commercial yeast IS NOT required.
Sounds a bit weird, right? Of course it does. Know this: natural “wild” yeast is all around us. It can be found in a bag of flour, in the air, on your hands etc. Just because you can’t see it, doesn’t mean it’s not there and doing its thing. It’s like magic.
How Long Will It Take?
To create a sourdough starter from scratch, the overall process will take 7 days (or more) from start to finish. It’s not instant. First, you’ll create the starter with whole wheat flour to jumpstart fermentation. Then, you’ll continue to feed it with regular all purpose flour or bread flour to cultivate the wild yeasts and friendly bacteria. Once it’s created, you’ll keep it alive with ongoing feedings and care, which you can read about here.
When Will It Be Ready To Use?
Your starter is ready to use when it has doubled in size, with plenty of bubbles on the surface and throughout the culture.
NOTE: It’s not uncommon for it to take up to two weeks or more for the starter to become active. It all depends. I know this timeframe sounds a bit vague, but growing yeast in a jar (that’s basically what you’re doing) can be unpredictable at times. Please be patient if the process takes time for you- it’s normal.
Is It Difficult To Do?
Absolutely not! In short: you’re basically adding flour and water to a jar, feeding it with more flour and water and waiting for it to become bubbly, active and double in size. That’s it. Most of your time involvement is hands-off. Can I ask you a favor though? Don’t overthink it. There’s a ton of sourdough information out there, and you will fall down a major rabbit hole if you start poking around. Just stick to this tutorial for now, follow the steps as written and just go for it.
Beginner Sourdough Starter Recipe {Step-By-Step}
You Will Need:
Supplies
- 3/4 L jar (I use this one)
- Digital scale
- Small rubber spatula
Ingredients
To create the sourdough starter on Day 1:
- 60 g (1/2 cup) whole wheat flour
- 60 g (1/4 cup) water
To feed the sourdough starter each day (Days 3-7):
- 60 g (1/2 cup) unbleached all purpose flour or bread flour
- 60 g (1/4 cup) water
NOTE: Use regular, unbleached all purpose flour or bread flour for best results. I use flour from KAF, Trader Joe’s or Whole Foods. As for organic flour, I first learned that it wasn’t always successful when first creating a sourdough starter (sourdough can be finicky). However, due to the widespread use of glyphosate, I’ve been inspired to re-test with organic flour. The results were good. Please experiment with what resonates. For the water, filtered or tap water is fine. Use the latter if you know it’s mostly chemical/chlorine free.
Day 1: Make The Sourdough Starter
- First, download and print out this chart. It’s your daily “at a glance” feeding schedule to keep you on track.
- Add 60 g (1⁄2 cup) of whole wheat flour and 60 g (1⁄4 cup) of water to your sourdough starter jar. Total yield: 120 g sourdough starter.
- Mix with a fork until smooth; the consistency will be thick and pasty.
- Cover with plastic wrap or a lid, and let rest in a warm spot, about 75 F for 24 hours.
Temperature Tips: Temperature is very important. If it’s too cold, your starter won’t rise and the process will take longer. Consider the following tips if you’re looking for a warm, 75 F spot. Place your starter on a cookie sheet inside the oven (turned off) with the light on for a only few hours to give it a boost (please don’t leave it there overnight- the environment will become too warm). Monitor the temperature with an oven thermometer. You can also use a proofing box set to your desired temperature, or a microwave with the door ajar and the light on.
Day 2: Got Bubbles?
- Today, you’re going to check if any small bubbles have appeared on the surface.
- Bubbles indicate fermentation, which is what you want. However, it’s okay if you don’t see anything right away; the bubbles might have appeared and dissolved overnight while you were sleeping. This happens quite often.
- You do not have to do anything else on Day 2. Just let it rest in your warm spot for another 24 hours. Feel free to stir once or twice to oxygenate the mixture.
Tip: What’s That Brown Liquid? During the creation process, and even after your starter has been established, a dark liquid might appear on the surface (the image below shows the liquid in the middle of the starter). This liquid is called “hooch” and is an indication that your starter is hungry. It also has a very distinct smell, similar to rubbing alcohol or gym socks. This is normal. Don’t freak out. Any time you see this liquid, it’s best to pour it off before feeding it with fresh flour and water.
Days 3-7: Feed Your Sourdough Starter
Whether bubbles are visible or not, it’s time to start the ongoing feeding process. As the natural yeasts begin to develop, your starter will rise. Bubbles will form on the surface. Eventually, your starter will fall back down or “collapse” indicating that it’s time to feed it again. The goal: is to increase the total quantity to about 236 g (1 cup) following the specific feeding ratio outlined below on each day.
Before you begin, a few tips for success:
- Establish a feeding schedule. Feed your starter at the same time each day. This will train your starter to rise and fall predictably, which is what you want. Consider feeding your starter in the morning when you wake up. Again, this is where my feeding chart comes in handy.
- Track the growth. Place a rubber band or piece of masking tape around the jar to measure the starter as it rises. When it falls, you’ll see streaks of starter on the sides of the jar.
- Keep your jar clean: Use a small rubber spatula to scrape down the sides of the jar to prevent mold growing up the sides.
- Be patient. This is a slow, gradual process. Remember: temperature (75 F) and consistency (daily feedings @ approximately the same time each day) is key.
Day 3:
- Remove and discard half (60g) of your sourdough starter from the jar. To do so: use a spoon to scoop it out, or pour the starter directly into a bowl to weigh (you can also just eyeball it- the amount doesn’t have to be exact). The texture will be very stretchy.
- To the jar: Add 60 g (1⁄2 cup) of all-purpose flour + 60 g (1/4 cup) of water. Mix with a fork until smooth. Scrape down the sides with a small rubber spatular. The texture should resemble thick pancake batter or plain yogurt at this point.
- Cover and let rest in a warm spot, 70-75 F for 24 hours.
- Total yield: 180 g starter.
Day 4:
- Remove and discard half (90 g) of the sourdough starter.
- To the jar: Add 60 g (1⁄2 cup) of all-purpose flour + 60 g (1/4 cup) of water to the jar. Mix well and scrape down the sides.
- Cover and let rest in a warm spot for 24 hours.
- Total yield: 210 g starter.
- Note: The growth of your starter might appear to slow down on Days 3-4, after switching to all purpose or bread flour for the ongoing feedings. This is normal. Your starter needs more time to adjust. Be patient.
Day 5:
- Remove and discard half (105 g) of the sourdough starter.
- To the jar: Add 60 g (1⁄2 cup) of all-purpose flour + 60 g (1/4 cup) of water. Mix well.
- Cover and let rest in a warm spot for 24 hours.
- Total yield: 225 g starter
Day 6:
- Remove and discard half (112 g) of the starter.
- To the jar: Add 60 g (1⁄2 cup) of all-purpose flour + 60 g (1/4 cup) of water. Mix well and scrape down the sides.
- Cover and let rest in a warm spot for 24 hours.
- Total yield: 232.5 g starter
Day 7:
- Remove and discard half (116.25) of the sourdough starter.
- To the jar: Add 60 g (1⁄2 cup) of all-purpose flour + 60 g (1/4 cup) of water. Mix well, and scrape down the sides.
- Cover and let rest in a warm spot for 24 hours.
- Total yield: 236 g starter
Day 7-8: A Sourdough Starter Is Born!
- By now, your sourdough starter should have doubled in size. You should see plenty of bubbles, both large and small. The texture will now be spongy, fluffy, and similar to roasted marshmallows (think: s’mores). It should also smell pleasant and not like stinky gym socks. If these conditions are met, your starter is now active.
- The very last step is to transfer your sourdough starter to a nice, clean jar. Do this only if your current jar needs a good scrub. Otherwise, leave it as is.
- In keeping with tradition, you can also name your sourdough starter (and please do). My starter is called Dillon after my oldest boy. It’s bright and bubbly, just like him ;)
- Now you’re ready to bake. Start with my beginner sourdough bread recipe- you’re going to love it!
Feeding & Maintaining Sourdough Starter For Ongoing Care
So you’ve created a sourdough starter! Now what? Just like any living creature, your starter must be kept alive with regular feedings, proper storage, and ongoing care to keep to maintain its strength. If your starter is not strong, your bread will not rise. Once you’re starter is established, read my companion article to learn exactly how I do it- Feeding Sourdough Starter: My Best Tips & Tricks. Have more questions? Read troubleshooting your sourdough starter.
Note: You will need to feed your starter every time prior to making bread dough and to maintain it (keep it alive).
How To Store Sourdough Starter
At Room Temperature: If you bake often, let’s say a few times a week, store your starter at room temperature. This will speed up fermentation, making the starter bubbly, active, and ready to use faster. Room temperature starters should be fed one to two times a day, depending on how quickly they rise and fall.
In the Fridge: If you don’t bake that often, store your starter in the fridge covered with a lid. You’ll only need to feed it about once a week or so to maintain its strength when not in use (you can just feed it cold and then pop it back in the fridge right afterwards; no need to warm it up first). When you are ready to make dough, feed your starter at room temperature as needed, to wake it back up.
Frequently Asked Questions & Helpful Info:
1.) What If my starter is not ready after 7+ days?
Feed every 8-12 hours (not 24) and continue the same formula: Discard half starter. Feed (Add): 60g flour & 60g water and store at 70-75°F / 21-24°C. Too runny? Add an additional 1-2 tbs of flour. Note: the most common reason for your starter not starting is cold temperature.
2.) Can this sourdough starter be made with all purpose flour only?
Yes. The process might take a little longer.
3.) Can sourdough starter be made with bread flour only?
Yes. Because it’s more “thirsty” than AP flour, add more water if the texture is too thick.
4.) Can this sourdough starter be made with whole wheat, spelt flour or rye flour only?
Yes. Like bread flour, whole grain flour absorbs more water than all purpose flour, so adjust the texture with additional water your starter is too thick.
5.) Can sourdough starter be made with bleached flour?
Yes. But it’s not recommended. The chemicals can throw off the fermentation process. Some readers have reported success, however. Your choice!
6.) Why do you use whole wheat flour in the beginning of the recipe? And then switch to all purpose flour for the ongoing feedings?
Whole wheat flour is used to jumpstart the fermentation process. All purpose flour or bread flour is used for the ongoing feedings because it’s inexpensive, practical and suitable for everyday baking.
7.) On Days 3 & 4, my starter is not as bubbly compared to Days 1 & 2. Growth is slowing down. Why?
As mentioned in question #5, whole wheat flour is used in the beginning to jumpstart fermentation. This is why you saw bubbles right away. When you switch to all purpose or bread flour for the ongoing feedings, growth will inevitably slow down on Days 3-4, as your starter needs time to adjust to the new flour. This is normal. Growth is still happening.
8.) For the daily feedings, you mention to feed your starter “equal parts” flour and water by weight. For example: 60 g (1⁄2 cup) flour + 60 g (1⁄4 cup). But the volume conversions (measuring cups) are not equal. Is this a typo?
No. It’s not a typo. “Equal parts” refers to feeding by weight only. Not measuring cups. Here’s why: different ingredients weigh different amounts based on density. For example 1 cup of flour can weigh anywhere from 125-150 g depending on how it was packed into the measuring cup. 1 cup of water can weigh anywhere between 236-250 g. Because weights are constant, it streamlines the process for accuracy. It is the preferred measuring unit in bread baking. The volume approximates are listed for convenience because not everyone has a scale.
9.) Can I use the sourdough discard from Day 1-7 for something else?
In the beginning, I typically don’t recommend using the discard (it’s usually really smelly and discolored). I recommend using the discard after the starter has been established. However, everyone will have a different experience with this. If it looks good- use it! And yes, you can save it to create a new, separate sourdough starter if you’d like. For more info please read Sourdough Discard 101: Recipes & Faqs Answered.
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Beginner Sourdough Starter Recipe
- Yield: appx. 236 g (1 cup)
- Category: Sourdough Starter
- Method: 1-Bowl
- Cuisine: American
- Diet: Vegan
Description
Looking for an easy, sourdough starter recipe for beginners? Adapted from my bestselling book Artisan Sourdough Made Simple, follow my no-nonsense, step-by-step guide for practical tips, tricks, and ongoing care- anyone can do it. Use it to make my famous golden, crusty sourdough bread recipe.
Please read my notes below before you begin.
Notes, Tips & Expectations:
- Download & print personal sourdough starter feeding chart {here}.
- The overall process takes ~7+ days, if the temperature is warm enough, ideally 70-75 F. However, it can take up to 2+ weeks or more for a strong starter to become established. Do not ignore the importance of temperature.
- Growth will seem to slow down on Days 3-4. This delay is commonly called a “false” start. It’s also normal- the yeast needs time to cultivate. Please be patient!
- You will need one large 3/4 L jar, or something of similar size (I use this one). Place a rubber band or piece of masking tape around the jar to measure the starter’s growth as it rises.
- To clarify feeding your starter: “equal parts” refers to equal weights only, not measuring cups. Example: 60 g (1/2 cup) flour + 60 g (1/4 cup) water. Same weight. Different volume. Not a typo. Why? Flour is light, fluffy and full of air pockets, so it takes up more space in a measuring cup (but weighs less than water). Water is more dense and compact; it takes up less space but weighs more than flour. That’s why their cup measurements don’t match, even when their weights are identical. Many bakers get confused by this. I’ve included volume measurements for convenience since not everyone owns a scale. But, do choose one measurement system and stick with it for feeding!
Ingredients
Note: Once your starter is established, make your first loaf using my sourdough bread recipe.
- 1x (5lb) bag all purpose flour or bread flour (I use either KAF, Trader Joe’s, or Whole Foods)
- 1/2 cup (60g) whole wheat flour (I use KAF whole wheat)
- Water, preferably warm around 85 F
Instructions
Before you begin: Establish a feeding schedule. Meaning, feed your starter at the same time each day. This will establish consistency, which sourdough starters love. Consider feeding your starter in the morning when you wake up.
Day 1:
- Combine 60 g (1⁄2 cup) of whole wheat flour + 60 g (1⁄4 cup) of warm water in a large jar. Mix with a fork until smooth; the consistency will be thick and pasty.
- Cover with plastic wrap, reusable wax wrap, or a lid and let rest in a warm spot, about 70-75 F for 24 hours. Temperature is important.
- Total approximate yield: 120 g starter
TIP: Looking for a warm, 75 F spot? Place your starter on a cookie sheet inside the oven (turned off) with the light on for only 1-2 hours (it can get hot in there, so keep you eye on it!). Center rack is best. You can also use a proofing box set to your desired temperature, or a microwave with the door ajar and light on.
Day 2:
Check to see if any bubbles have appeared on the surface. If you don’t see anything, it’s okay. The bubbles might have appeared and dissolved overnight while you were sleeping. Feel free to stir once or twice to oxygenate the mixture. Otherwise, you don’t have to do anything else now. Rest the starter for another 24 hours.
TIP: During the creation process, and even after your starter has been established, a dark liquid might appear on the surface and throughout the culture. It has a very stinky smell, similar to rubbing alcohol or gym socks. This liquid is called “hooch” and is an indication that your starter needs to be fed. It’s normal. Any time you see this liquid, it’s best to remove it along with any discolored starter present.
Day 3:
- Remove and discard half (60g) of your sourdough starter from the jar. To do so: use a spoon to scoop it out, or pour it directly into a bowl to weigh (you can also just eyeball the amount- it doesn’t have to be exact). The texture will be very stretchy.
- To the jar: Add 60 g (1⁄2 cup) of all-purpose flour + 60 g (1/4 cup) of water. Mix with a fork until smooth. Scrape down the sides with a small rubber spatular. The texture should resemble thick pancake batter or plain yogurt at this point.
- Cover and let rest in a warm spot, 70-75 F for 24 hours.
- Total yield: 180 g starter
Day 4:
- Remove and discard half (90 g) of the sourdough starter.
- To the jar: Add 60 g (1⁄2 cup) of all-purpose flour + 60 g (1/4 cup) of water to the jar. Mix well. Scrape down the sides.
- Cover and let rest in a warm spot, 70-75 F for 24 hours.
- Total yield: 210 g starter
Note: The growth of your starter might appear to slow down on Days 3-4, after switching to all purpose or bread flour for the ongoing feedings. This is normal. Your starter needs more time to adjust. Be patient.
Day 5:
- Remove and discard half (105 g) of the sourdough starter.
- To the jar: Add 60 g (1⁄2 cup) of all-purpose flour + 60 g (1/4 cup) of water. Mix well. Scrape down the sides.
- Cover and let rest in a warm spot, 70-75 F for 24 hours.
- Total yield: 225 g starter
Day 6:
- Remove and discard half (112 g) of the sourdough starter.
- To the jar: Add 60 g (1⁄2 cup) of all-purpose flour + 60 g (1/4 cup) of water. Mix well. Scrape down the sides.
- Cover and let rest in a warm spot, 70-75 F for 24 hours.
- Total yield: 232.5 g starter
Day 7:
- Remove and discard half (116.25) of the sourdough starter.
- To the jar: Add 60 g (1⁄2 cup) of all-purpose flour + 60 g (1/4 cup) of water. Mix well. Scrape down the sides.
- Cover and let rest in a warm spot, 70-75 F for 24 hours.
- Total yield: 236 g starter
Day 8:
When your starter is fully active, do the float test. Feed your starter, wait for it to double in size, and then drop a teaspoon of bubbly starter into a jar of water; if it floats to the top it’s ready to use.
Storage Options
If you bake often, store your starter at room temperature (feed it 1x-2x a day to keep it active). If you plan to bake only once in a while, store it in the fridge to preserve its strength (feed it 1x a week). When storing your starter in the fridge, there’s no need to bring it to room temperature first before feeding it. Just give it some flour and water and pop it back in the fridge.
Comments
Milan says
Hi Emilie, I am on day six of my sourdough starter, and it has so many lovely bubbles, but absolutely no rise. I have tried all the advice on your blog, feeding twice a day, warm water baths, heating pad, but so far nothing has worked. The flour that I am using is the Caputo 00 zero all purpose flour, and I am wondering if that might be the problem? Thanks for any answers.
Emilie Raffa says
Hi Milan! Thanks for mentioning the specifics—it’s the flour. I’m very familiar with Caputo 00. Because it’s very finely milled and typically lower in protein, results with vary compared to a sourdough starter recipe made with all purpose flour or bread flour, like this one. Does that make sense? You’ll need to cut back on the water in your feedings and/or on occasion add more flour if it’s too runny. I’m curious: why did you choose to use this flour to work with? I love it for pasta.
PS: I forgot to mention—it’s not necessary to feed your starter 2x/ Day during the creation process. There are some exceptions, but in your case, your culture needs more time to build up and cultivate yeast.
Sofia says
After seeing no changes up to day 6 and having a very runny/liquid mix, I switched to strength flour on days 7 and 8. It finally rose!! After feeding today (day 9) I’ll do the float test. But my question is: does this mean I ALWAYS have to feed it strength flour from now on? Will it affect the result if the recipes use regular all purpose?
Emilie Raffa says
Hi Sofia! Great question. If your starter wants strong flour, feed it strong flour! It’s speaking to you. 👏 With time and experimentation, you might be able to move away from it to see what happens—that’s the only real way to tell. As for bread recipes, it shouldn’t effect it too much, especially if you’re not using a very large amount of starter. Don’t worry.
BJ says
My sister in law led me to you so here I go with starter , wish me luck! BJ
Nanette says
If on day five, it still hasn’t doubled should I discard half and feed it? Or let it continue to sit until it’s doubled.
Virginia says
Hi! Have I missed the section on how to actually bake the dough? I can’t find where the instructions are when ready to bake. on day 6 or 7, my dough is doubled or tripled in size and looks ready to go, but what do I do now? take the dough out of jar? how much? do I flour the dough some more? kneading, push/pull? all the things, I’m overwhelmed and surely overthinking all of it.
Lindsey says
I’ve been cleaning my jar when I feed the starter everyday, and it seems like it’s maybe slowing the creation of the starter. Should I hold off on cleaning so much?
Megan says
I’m on day 9 and switched to 2x a day feedings every 12 hours to follow the checklist you posted. I’m not really getting my starter to double. It will rise a bit and is quite bubbly but seems hungry after the 12 hr mark (more watery, smells sour). Is my ratio underfeeding it which is why it won’t double? When fed this morning I was at 110g starter, 60g bread flour, 60g water.
I want to start baking soon but have been trying to get it to double consistently for a few days before doing the float test. Should I continue to stick with discarding half and feeding 60g flour 60g water every 12h even though I have more starter and it will eventually get there??! Thanks!
Maria says
Hi Megan, try reducing the water to 50g and keeping AP flour at 60g – it’ll be very thick (almost hard to stir) when you feed it, which is what you want! I had the same issue as you and reduced my water and that made a night and day difference! I also only feed mine once a day
Kristina says
Also, 2 questions:
When feeding the starter, should I be using filtered water at room temperature or is it ok to use straight out of the fridge?
When feeding the starter, should I remove all of it from its jar, weigh it to know its exact weight and remove half from that value? Following your print-out I know you gave exact measurements to remove I was just wondering if this method would also work, for say larger starters. Thanks!
Kristina says
I’ve been meaning to bake my own bread for years now, but always felt very intimated by the process. I’m shooting for the stars by starting my journey with bread, but after reading your posts, I feel confident and excited. I am entering day 3 and it’s grown in size and i see so many little bubbles! Very excited and encouraging to keep going, thank you!
sara yasser El-mofty says
Why do i need to discard half? why cant i just add to it?
John says
It is to control size and microbial population within the starter, and also to prevent the starter from being to acidic or having too much alcohol from fermentation. But I think you can keep it in another jar and continue using it as well.
Anna says
On day 7 now ! Fingers crossed it works
Shelley says
Hi,
I’m on day 7 and I haven’t seen my starter double in size. I saw somewhere where it takes up to 21 days for this to happen but now I can’t find that info. What do I do from here, do I continue to discard and keep feeding? The smell of it is amazing!
Jazz says
I’m on day 4 and misread the instructions and have been adding equal amounts of the starter (after discarding half) with the same amounts of flour and water. Can I solve this by on day 5 going back to the correct instructions or should I start again?
Sofia says
Same thing happened to me 😭 did you manage to fix it?
Sofia says
I made the same mistake!! Did your’s work out in the end?? (Sorry if I commented double, tried yesterday but it doesn’t show up…)
Jazz says
Hello, yes mine has since worked and is very happy and i’ve made successful bread with it now! I just went back a few days and followed the instructions again with the same starter but mine still took over 2 weeks to become active. Keep going with it and you learn the right consistency for it (I use now a little bit less water than flour when feeding) and eventually it worked for me
Victoria says
My 8th day! There were lots of bubbles on day 7, but no rise. So moved on to day 8th. Same thing so far, bubbles but no rise..
Heather says
I was so excited to make my first ever sourdough starter! I am on my last day and I’m worried it’s not looking correct. I marked a line in the container, I just did the last feed of day 7. My house is usually 72-74 degrees. It’s starting to smell like beer but it seems to look like pancake batter at the last discard. Im hoping I didn’t mess it up..
Cassandra says
Mine is looking and smelling the same way. I’m on day 9. I haven’t done the water test yet because I didn’t think it was ready. It is supposed to fill up the large jar?
vj says
I’m reading before making, so I haven’t started yet. My neighbor gave me a starter, but she said she doesn’t always have good luck with it. So I may be making your starter, but I’ll try hers first. I purchased the scale you recommended. Do you recommend a starter kit?
Laura Navarro says
Hi, I’ve been following your instructions I’m at day 6 and the starter is still not rising. It has a yogurt texture and smells like acetone but that’s it :( any tips?
Emilie Raffa says
Hi there! How’s the process going? It’s hard to provide a definite answer without additional information to fill in the blanks. What type/brand of flour are you using? Weighing or measuring your ingredients? Ambient temperature? Feeding frequency and schedule? With more info I can help troubleshoot—thank you!
Beth G says
My starter passed the float test so I’m storing it in the fridge until I’m ready to use it. When I feed it weekly, do I still need to throw out half of it or do I just add flour/water to it?
Emilie Raffa says
Hi Beth! When feeding weekly, I do recommend discarding a small portion before feeding your starter again. It doesn’t need to be half (that’s just for this recipe). The amount is up to you. Doing so will keep the acidity levels fresh and balanced. And, if there happens to be any dark liquid on top, you’ll have a chance to get rid of that too.
Niecey says
How do you know when your starter goes bad & have to start over?
Emilie Raffa says
Hi there! Technically starters don’t expire or go bad per se, like milk. But, they can look pretty gross from time to time if you don’t care for them properly. For example, you might see a dark liquid on the surface, called hooch, which just means your starter is exhausted and needs to be fed. Discard the liquid along with any discolored starter underneath and you’re good to go. If you see mold however, throw your starter out.
Kelsey says
Questions- I’m on day 5. On day 3 it had doubled, was bubbly, looked awesome. I discarded half around noon (later than I planned) and fed with 1/2 cup of Costco organic AP flour and 1/4 cup of water. Day 4- no change, no bubbles, nothing. Still discarded half and fed same as above, around 10 AM. Day 5 today still nothing, no change, no bubbles. Consistency like thick yogurt. Not terribly stinky. But no bubbles and no rise.
I’ve kept it on the counter for the most part, I have done the microwave trick after feeding for a little while or sat on the stovetop while the oven was on and it was a little warmer there.
Do I just stay the course or has something gone wrong??
Thank you for the help!
Emilie Raffa says
Hi there! Nothing’s wrong. Stay the course. On day 3-4 most baker’s experience a “false start” which is a surge in fermentation followed by a dip in growth. This is normal. Remember, whole wheat flour was used to jumpstart fermentation in the beginning of the process (which in your case, it worked), and now white flour is used for the ongoing feedings. Your starter needs time to adjust. Give it time, keep it in a warm spot, and feed it at the same time each day. PS: I use the same Costco flour at home with good results. If you’re on the fence, switch to bread flour for your feedings which is stronger.
Gretchen says
Finally! Your starter instructions really work! Over the years, I’ve tried many professional “recipes” and used numerous commercial starters, following the instructions exactly, always with less than stellar results. After following your instructions and reading your detailed notes, I now have flavorful starter I can actually use. I appreciate knowing why a particular step is important, and especially took note of your comments about having patience! This wasn’t emphasized in any of the other recipes I tried, but it turns out to be the key to the process. It took about ten days from “start(er) to finish” to get my first sourdough loaf baked but it was well worth the effort.
Emilie Raffa says
Gretchen, this is such helpful feedback. Thank you! Sourdough really is a specific understanding beyond executing short and concise steps. There are so many variables to consider, plus most people don’t realize that you’re cultivating a relationship with a living thing (like a plant!) which can be predictably unpredictable at times. So, hats off to you for sticking with it, and knowing how and when to adapt.🥰
sav says
what do i if its ready but i cant bake it yet?
Sandur says
I have a 98 year old yes98and he has had his starter for years. I hoping I have good luck with mine
Emilie Raffa says
Hi there! You can hold the dough in the fridge. Depending on where you are in the process, paired with knowing the dough’s internal temperature will tell you how long it can be chilled– you don’t want it to overproof.
Alyssa says
Do we think Taylor has been here 👀
Alesia says
“I’ve been on your blog, girl” I died. I love her so much. Also that’s why I’m here now lol.
Emilie Raffa says
Could you even imagine?! 🥰 👑
Lynda S Patch says
Hi what is the difference with using dark Rye flour for a starter? I have seen some calling for the rye flour????
Emilie Raffa says
Hi Lynda! If rye flour is used to jumpstart fermentation (the way whole wheat flour is used here), then consider it just another option for the baker to use instead. Alternatively, if Rye flour is used throughout the entire process, excluding the additional feedings with white flour, then the idea is to create an exclusive all-rye starter instead. One is not better than the other; it’s just preference. I tend to prefer the versatility of starters made with bread flour.
Cindy Loiacano says
After trying to create a starter with other recipes and failing, I was thrilled that this one worked! I did switch the Whole Wheat Flour for organic heritage Pizza Flour that I had as I knew it also contained the wheat husks. I still use about 1/3 – 1/2 Pizza Flour to Bread Flour when I feed my starter”Ethyl”, cause – she’s high octane and loves the Pizza Flour.
Emilie Raffa says
Cindy, good call. You found another way to jumpstart fermentation… and it worked! It’s totally fine to use your Pizza flour for feedings. Your starter probably prefers it at this point! But it goes to show that every baker will have a different experience with sourdough the more they practice, experiment, and see what works best for their specific conditions.
Ebou2940 says
Great recipe and easy to follow. I live in Florida, so, our home is normally 77° or more. My starter only too 4 days to form fermetation. The entire back of my fridge is now filled with starters. In a couple of weeks I’m having a sourdough get together, teaching friends, then passing them on. Thanks
Emilie Raffa says
Excellent—congrats! 👏 Temperature is key in fermentation… 77 F is the sweet spot for you! Happy baking & sharing the sourdough love with friends!
Maggie says
I’ve never made sourdough starter before and I’m wondering if I can use organic all-purpose flour to start and continue the feeding process? You’ve said to use bread flour, but I haven’t got that so can I just use organic all-purpose? Will it rise and ferment the same?
Emilie Raffa says
Hi there! You can, but there’s no guarantee it will rise and ferment the same. Bread flour is preferred because it’s stronger; all purpose flour is not as strong, but suggested for convenience—sometimes the process might take a bit longer. Try it and see what happens!
Carol Stuck says
This starter was so easy to follow. Best recipe I have used. My starter was strong enough in 11 days to start making bread.
Emilie Raffa says
Carol, this is great news! Thanks for sharing your feedback. Off you go!!🍞
Julia Hernandez says
This will be my first time creating a starter and making sourdough bread! We will see how this goes!!!
Emilie Raffa says
Exciting Julia! Have fun. Don’t overthink it. Immerse yourself in the process. Sourdough is one of the most rewarding crafts! 🥰
Julie Heller says
My starter finally became active!!! This is my 6th time to restart it and I followed your instructions and it worked!! Thank you!!
Emilie Raffa says
Excellent! Thanks for sharing, Julie. It takes time, but it’s part of the process! 🥰
Yolanda says
Thank you Emilie for breaking this process down to sound achieveable!
But, I still need clarity on feeding the starter. How much flour and water should be given to feed when stored in frig? Thanks again!
Kelli says
I have this same question! I was gifted some starter yesterday & given this website for instruction but was told to discard then add flour/water. Just above, it didn’t say take any discard out but to feed it. I did discard & fed last night then put it in the frig & it shrunk down overnight. Am I doing something wrong?
Emilie Raffa says
Hi Kelli! In your case, you were given an already established starter but are looking for guidance on how to feed it (for reference, this post teaches you how to create a starter from scratch; not how to feed it for ongoing care). I’m going to direct you to my companion article that will break down the process for you, step-by-step— Feeding Sourdough Starter: My Best Tips & Tricks. Feel free to ask additional questions over there if you need support.🥰
Kelli says
Oh thank you! I’ll check that out!
Emilie Raffa says
Hi Yolanda! To feed an established starter, you’ll need to follow a feeding ratio to keep it alive and well. Common feeding ratios are 1:1:1 and 1:2:2 (starter: flour:water). To fully grasp this, read my companion article: Feeding Sourdough Stater. It also includes feeding options based on storage.
Deborah Hint says
I went out of town for the weekend so I put it in the fridge. Now I need to get it going again. I know you say to feed it when I take it out but do I discard half first?
Emilie Raffa says
Hi Deborah! Yes. I always discard a small portion of my starter first, then feed what’s left in the jar with fresh flour and water. Discarding is especially important if your starter is discolored on the surface, liquidy, and smelly. Doing so keeps the acidity levels fresh and balanced.
Carol says
I had a sourdough kit long ago and didn’t keep up with the making and caring for sourdough, unfortunately for us! I wanted to know if I used a non-gluten organic flour mix ( ratio 1:1 for four ) instead of wheat flour, would that work as well? For people who can’t have wheat products, this would be a wonderful help. Would you know or have experimented with the non-gluten types of flour mixes? I haven’t yet tried your recipe, but want to use it with this idea of non-gluten sourdough breads. thanks
Emilie Raffa says
Hi Carol! To clarify: Are you referring to making a sourdough starter from scratch with non-gluten flour? Or baking sourdough bread with non-gluten flour? Or both! Let me know. Thanks!
Rebekah says
Hi – I am also interested in which gluten free flour would be best for use in making the starter. I have a kid with a gluten allergy. Thanks!
Sarah says
Your recipe is the best I’ve seen yet for starter and I’m actually having luck. I’m on day 4 however I did not know to keep the jar clean and a little mold was around the top. Very little. The mixture looked and smelled fine though. Thoughts on if I can proceed with the mixture in a new jar or if I definitely need to start over?
Emilie Raffa says
Hi Sarah! Thank you 🥰 This is one of those situations where I would have to see it in order to make the call. Normally, I advise bakers to discard their starter when mold is present. What did you end up doing?
Shawn says
On day 3…should I keep the lid on my jar snapped closed?
Emilie Raffa says
Hi Shawn! I keep the lid closed. The starter is aerated (if stirred vigorously), when you go to feed it.
Christine says
Thank you so much
I trusted in the process and at day 5….
Starter is increasing in size as expected and with bubbles 🫧🥰
Emilie Raffa says
Hi Christine! Thank you for this comment. It’s really important to understand that creating a sourdough starter from scratch is a process. It’s a process that takes time. Most people give up when they don’t see instant results. But if you follow the steps (and believe it will work), it 100% will. Well done! 🥰
kokika says
this is really helpful thank you! just had a question: when it says “Remove and discard half (60g” does this mean I should be left with 60g or I should seperate 60g to discard? just a little confused before I start to discard tomorrow?
Sherry says
So, I’m on Day 7 and there are no bubbles. And it doesn’t rise. And I am following instructions implicitly. It stopped bubbling and rising when I added all purpose flour.
Emilie Raffa says
Hi Sherry! Can you provide the following? Brand of flour, texture of your starter (thick, thin, or runny), current ambient temperature, feeding schedule (e.g. Same time each day? Or whenever you can remember? How much time in between feedings?). With additional info, I can troubleshoot more accurately.
Emilie Raffa says
Hi Kokika! It depends on what day you’re on. Let me know where you are in the process. Thanks! 🥰
Kay says
Great advice!
Emilie Raffa says
Thank you! I’m glad you found it helpful.
Lexi Konietzko says
So excited to start mine!!
Emilie Raffa says
Yay! Hope it’s going well, Lexi!
Niall says
Thank you,this recipe worked a treat.
Emilie Raffa says
Thank you Niall!
Angie says
I have bread flour, can I use unbleached all purpose flour in place of the wheat?
Emilie Raffa says
Hi Angie! In your case, I would just use bread flour for the entire duration of the creation process. Whole wheat flour is used to jumpstart the process. Replacing it will AP flour won’t have the same jumpstart effect. Does that make sense? Otherwise, you’re good to go.
Silvia says
Great recipe! Thanks! Do you also need to discard half of the sourdough starter when you feed it in storing conditions? Or you can just add a little of flour and water without discarding the sourdough?
Emilie Raffa says
Hi Silvia! Great question. My answer to that is yes: always discard even in storing conditions. This will keep the acidity levels fresh. However, and this is important to understand: the amount doesn’t always have to be half. Discarding “half” applies mainly to this post, which is creating a starter from scratch (why? because you are following a specific formula designed to build up your starter to appx. 1 full cup at the end of 7 days). So just discard a small portion and feed with a little flour and water.
Kathy says
Great recipe and instructions for making a starter. I’m now ready to produce endless bottles of Lemon Kvass – our favourite summer refresher. Thanks.
Emilie Raffa says
You are very welcome! Enjoy Kathy!
Kathi says
After many failed attempts, this article helped me get a successful sourdough starter. It answered questions that I had. Such as stirring with a fork for oxygen. Stirring once or twice on day 2 to give it more oxygen. Very helpful, thank you for posting.
Emilie Raffa says
This is excellent feedback Kathi, thank you. I’m glad you’ve found this tutorial helpful.🥰
Jennifer says
Thank you for the post! This is my first time and I noticed that starting on day 3-5 (I’m currently on day 5), there is pooling liquid on top and the starter is liquidity. Is this normal?
Thank you
Emilie Raffa says
Hi Jennifer! Yes! Liquid on the surface of your starter is normal. It will appear during the creation process AND after your starter is established. It’s a sign your starter is hungry and ready to be fed. Simply pour it off (along with any discolored starter underneath) and give it a feeding of fresh flour and water.
Genoa says
I’m on day 7 and not much activity. I live in a warm climate and have been using an organic unbleached whole wheat flour. I have been doing twice a day feedings of 1:1:1 ratio. Is it possible to increase the flour and water ratio and get the starter going, or should I just hold the course and be patient? Thank you!
Charlene Letendre says
I am following your sourdough starter. Today is day 4 but there wasn’t 90 grams to remove and discard. If I did that there wouldn’t be any left in the jar. So I repeated day 3 again but the starter looks good today, so hoping all goes well.
Emilie Raffa says
Hi Charlene! Totally fine. Just keep going, adjusting the quantities as you can to get back on track.
Denise Davis says
Do you use the whole amount in your first loaf then start over? Or do you have enough to keep it going for another time?
Charlene Letendre says
Hi. No I never made a loaf yet. Just working on the starter. It is day 5 today and I discarded the 105 grams, fed it like the starter recipe said to do. But, when I discarded, it wasn’t at half and doesn’t appear to be rising but there are bubbles and it smells good.
Nicola says
Hey, if my starter is not ready by day 7, I know I have to keep feeding it but how much do I discard each time? Thanks
Lindsay Levy says
Hi! On day one you say to cover with plastic wrap or “a lid”, but the jar you said you use has a very air tight lid. So should the lid each day be air tight? Or should a lid always be loose fitting?
Allan Suaza says
The BEST and FOOLPROOF Sourdough Starter recipe ever! I followed the instructions exactly as they were presented, and by Day 5 I even got the bubbly and stretchy overflow! Readers, I used Trader Joe’s Unbleached AP Flour and their bottled Spring Water to feed it after using Bob’s Red Mill Whole Wheat Flour to begin my sourdough. Can’t wait to start baking again! (I forgot to mention I made this wonderful starter after my prior one gave up its ghost.) Thanks, Clever Carrot!