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
Ann says
Where do I find the answers/replies to these questions?
Ashley says
This worked so well for meeeee, I’m so excited. I made my first bread and it turned out awesome!
Michelle says
Hello there, I made it to day 9 and finally starting to see some small bubbles. My question is do I continue to follow day 7 instructions of removing 116.25 grams of the starter then adding 60 grams of flour and 60 grams of water until I see plenty of bubbles and having the fluffy and spongy texture? Thanks for all your help!
Ramona Netto says
I’m in day 4 of your starter recipe but I really would wish to change back from AP on day 3 to whole wheat on day 4 ..as I have a stock of whole wheat flour in my pantry..will it be okay?
Ramona Netto says
I’m in day 4 of your starter recipe but I really would wish to change to whole wheat on day 4..as I have a stock of whole wheat flour in my pantry..will it be okay?
Adrian says
Hi there. Thanks for posting this – I followed it carefully and it came out perfectly, and for a couple of months I was on a roll of bubbly starter leading to daily perfect bread. Then we had a month of work on our house, including new kitchen, during which time the starter sat in the fridge. Since then, I haven’t been able to bring it back to life, whatever I try – feeding it daily, twice daily, or leaving it a couple of days. Any suggestions? Thanks again
Maria Camila Jurado Montoya says
Hi!!! Is it possible to use whole wheat flour for the entire process??
Pamela says
Hi there! Bought my ingredients to make the starter, only to realise I bought white bread flower instead of all-purpose. After a Google, it tells me it’s okay due to the higher protein content (which translates to more gluten) and can contribute to a more vigorous rise. Great – but I would prefer the lesser gluten option of course. Is this the reason you don’t use white bread flour or could you share the reason for using all-purpose over it?
Janet Blanchard says
I used this recipe, and I bought your book and used the recipe in your book. Both batches became bubbly, but never rose. I fed 2x/day for several days, kept going until day 15 and threw both batches away. I used filtered water, King Arthur fresh organic flours, temperature in kitchen is ~75F. Nothing I’ve tried will get the starter to rise. Otherwise I’m an experienced bread maker, just can’t get a sourdough starter to rise. Any thoughts?
Emilie Raffa says
Hi Janet! Thanks for the detailed info- I’m happy to help. Right off the bat: you’re feeding your starter 2x/day, when my method requires only feeding 1x/day. Doing so before your starter is well established actually slows down microbial growth. This is why (in part) you’re seeing some bubbles, but no significant rise.
Here’s the fix specific to your case: feed it only 1x/ day and cut back on some of the water to make the texture slightly thicker (this will add more structure to the starter you already have, which will help trap the bubbles and make it rise). Your current temp of ~75 F is fine. You can also add ~ 1/2 tbsp of whole wheat flour to boost fermentation as well. Be consistent and you should see productivity with these changes.
Janet Blanchard says
Thank you. I’ll try adding a little whole wheat. I apologize for not being clear…the first batch failed, made exactly per book recipe. The second batch was also not rising, so I tried 2x feeding per day for a couple of days, but no success on 2nd batch either. I’ll try the whole wheat solution. Surely the sourdough mojo will eventually succeed!
Evelyn Beyette says
Hi..why do you need to discard half the starter for so many days or at all?
Emilie Raffa says
Hi there! To balance acidity levels for proper (friendly) bacterial growth, and to control it’s overall growth in size. If you don’t discard, your starter will grow exponentially- you don’t want that. Fresh sourdough discard, which is recently fed and collapsed discard that’s not smelly, discolored, or old can be used in sourdough discard recipes.
Stephanie says
If I have friends who want starters do I just give them discard?
Emilie Raffa says
Hi there! I only recommend doing so after your starter is well established. The quality of the discard is much better to create a new starter from scratch.
Richard Carbone says
Emilie, once my starter is ready and time to feed it, do I discard half the volume or just that half cup? Then add 1/2 cup of flour and 1/4 cup of water each time?
Thank you
Emilie Raffa says
Discarding “half” refers to half the volume. And the specific amount to feed your starter will not always be 1/2 cup of flour + 1/4 cup water. It be different based on how much starter you have, how much starter you will need for baking, and how much you are willing to maintain. Let me explain a bit more.
First, the amount doesn’t always have to be half (this is just general practice). As you continue to understand your starter, you’ll find that some days you’ll only need to to discard 2 tbsp, or only 1/4 cup. It depends on what your starter looks like, what it smells like, and overall: what it needs.
Second, I recommend you feed by weight following a feeding ratio (not by volume using measuring cups). It’s easier to scale. For example, let’s say your starter is established. You have 100 g in the jar. You choose to feed your starter following the 1:1:1 feeding ratio. To do so: discard first (let’s say 50 g) which leaves 50 g starter left in the jar. You would feed that amount, the 50 g of starter, with 50 g flour + 50 g water. That’s the 1:1:1 ratio.
For more info, I recommend reading this companion article, Feeding Sourdough Starter: My Best Tips & Tricks.
Tonja R. says
I have been determined to get good sourdough starter! I stumbled on to this recipe because I wasn’t having success with others. I bought all the tools, the proofing box, the starter, warmer/fridge, bread baskets, lames, you name it! Well, day 13!!!! Success! We doubled and are bubbly and gorgeous. Now what? As long as it made it this far and I feed it regularly it will be good for bread? Or do I have to wait again? I feel overwhelmed and lost again.
Emilie Raffa says
Congratulations! You now have an established sourdough starter. 🥰 Next steps: your starter must be kept and alive with regular feedings to maintain its strength AND it must be fed every single time prior to making bread dough. So, in other words: feed to maintain it, and feed to use for bread making.
Read this article, Feeding Sourdough: My Best Tips & Tricks for more detailed info on how to feed, maintain and use your starter. Feel free to comment there with any questions.
Daisy says
my house temperature is kept at 72 degrees. The starter is said to be kept at 75-80 degrees. Will my house temperature slow down the starter? Should I just add extra days until I see bubbles?
Emilie Raffa says
Hi there! Your current temperature is fine. Yes, it’s a bit cooler than the ideal range (75–80 F), so growth might be slower as you’ve indicated. No need to make big changes yet. Just expect a slightly longer timeline and keep feeding it consistently. If after a few days you don’t see any activity, put your starter in a hot water bath on the counter, changing out the water when you can remember. This will boost it.
Theodora says
I tried this starter recipe trice but everytime when it reaches day 3 (before start feeding) the starter was super runny with little to no bubbles and so much water on top. I fed it but the next day it stayed the same runny consistency what should i do?
Emilie Raffa says
Hi Theodora! This is what’s referred to as a “false start.” It’s 100% normal. Basically, your starter hits an early fermentation peak and then takes a nose dive on Days 3-4 (but not really). This is nothing to worry about. Your starter just needs more time to cultivate and grow yeast which is why the overall feeding process takes 7+ days to complete. So in your case, continue to follow the recipe as written; circle back with additional questions if you still need help after that.
Dianne says
I bought your book and love the receipes! I made the starter and followed the directions exactly but on Day 2 it was covered in a dark, furry mold and I had to throw it out. The jar and scraper were clean, I used whole wheat flour and filtered water and the temperature was around 72-75 degrees. I did use a cloth lid with elastic to hold it in place. Should I have just covered it with a lid or did I do something else wrong? I really want to get this right so I can begin baking bread and sharing it with my family.
Emilie Raffa says
Hi Dianne! Ok, so the good news is that you are following the directions correctly. As for the mold, which is super frustrating, might be environmental (especially since you have been scraping down the sides of the jar). My sense is that the spores are coming in through the cloth cover. Go ahead and switch to a jar with lid; you can just rest it loosely on top or keep it airtight. Also: were is your starter located? Keep it away from fruit or compost bowls.
Hajnal says
Hi. The sourdough starter should be fed every day at the same time but when I use some to make bread and its not at the same time when I usually feed it do I feed it anyway or wait until the next feeding time?
Emilie Raffa says
Great question. After using your starter to make bread, feed it again right afterwards. Its ok if you’re off schedule. Then continue to feed it again at your normal time +/- a few hours.
Ken says
After Day 1-4 it doubled in hours🙂, 24 hours after Day 4 it did zero growth🙁
Doy I feed it accord to the chart and continue on?
Emilie Raffa says
Hi Ken! This is normal and to be expected. You’ll see a jumpstart on Day 2 onwards and then slower growth activity. Continue with the rest of the process as written (be patient!) and you should have an established starter.
Paige Anne LeBoutillier says
24 hours later, my mixture is like a dry thick paste :(
Emilie Raffa says
Hi there! That’s the correct texture. Very thick and pasty on Day 2. Once you switch to the regular daily feedings the texture will change overtime.
Matt says
I am going for it again after many failed attempts and falling down a sourdough starter rabbit hole. Thank you for all the info. I am going to stick with you and not read anything else!!
Emilie Raffa says
Hi Matt! Ahh… yes. The rabbit hole. My dear friend 😂 The best advice I can give anyone on their sourdough journey is to stick with one method and one voice for a while until you get some practice under your belt. And it doesn’t even have to be me. With time, you’ll develop your own baker’s intuition which is key for ongoing success.
Kelly Whittington says
Thank you for clarity and simplicity. Best resource-hands down!!!
Emilie Raffa says
Thank you Kelly! 🥰
Ariana Photakis says
Good morning, I’ve been following everything to a T but my starter is thin; I can pour it but it’s like an aerated pancake batter. Is there a desired consistency for the starter after day 1? I’m on day 6 and the growth is just slightly less than your sheet accounts for
Emilie Raffa says
Hi there! Tell me what brand of flour you’re using, your ambient room temperature, and water temperature (if you know it). With more info, I can troubleshoot correctly.
Ariana Photakis says
I appreciate your help! I use Publix unbleached AP, and room temp purified water (we have super hard water here in FL so I opted for the bottled). Ambient temp is 75, water temp was 76. I keep the jars in my kitchen cabinet away from extra heat. It will rise pretty quickly – I fed it at 7ish this morning and it’s already doubled, but it doesn’t really have a funky smell to it and it’s thin.
Clay Robinson says
I found this post on sourdough tarter and bread receipt very helpful on my venture to make sourdough bread. The direction are very precise and easy to follow. It seems to take time to make sourdough bread, so the answer is take time. I’m hoping my end result is positive. Thanks Emilie
stacey says
I have close to 500 g of starter, according to the measurements on the side of the jar its in. I’ve halved it every day, sometimes discarded more than half. Did I do something wrong, that I have so much?
stacey says
after the starter is active, if we keep it in the fridge, how often do we feed it and do we discard half still? How much do we feed it? The same as in creating it?
Samia Mian says
I appreciate the simplicity of this recipe. I need slight clarification, after day seven can I refrigerate the mixture directly or should I feed it before the refrigeration step.
Juli says
Day 1 – I hve to add more to the water volume because the consistency was thick like a glue . I left it in kitchen counter for 24 hrs.
Day 2 – I saw activity . It’s rising -I’m thrilled ! I’ll feed it on day3 !! Thank u! 😊
Stacey says
I measured 60g of whole wheat flour and it was about 1/2 of what you said it to be in cups. should I use the 60g (1/4 cup) that i weigh or use the 1/2 cup measurement? The last starter i made weighing out the amounts was supposed to be runny enough to stir and be bubbly and it was so opposite, I had to add way more water just to get all the flour to mix in. And it didn’t rise like it was supposed to, just a dry lump of something. so i’m hesitant to go by weights again, being that they are so far off!
Tom says
I also used equal parts by volume for my day 1 starter to get the described “thick and pasty” mixture as the instructions describe. When I tried 1/2 cup flour and 1/4 cup water, I had a mixture that I could have rolled out with a rolling pin. Not sure why that is. I used Bob’s Red Mill 100% stone ground whole wheat flour. I will continue to adjust per the desired consistency as I go forward. Hopefully that works out!
Bridgette Tildsley says
This was so helpful I have it bookmarked and will definitely come back to this page and refer anyone I know interested in making a starter to this recipe I’ve tried several times to create a starter and have always failed for one reason or another the way you break the steps down day by day was so helpful for me and now I finally have a successful active starter 💖
Emilie Raffa says
This is really helpful feedback, Bridgette. Thank you. You are up and running and ready to go- congrats!🥰
Karen and Rick Swiniarski says
is it normal for your starter to deflate?
thanks
Karen
Faith says
Hi, how many grams should the final product be on day 7? And when making the starter should I be securing it tightly with a lid while it rests?
Dennis Pisegna says
After making my starter. When feeding it, it said to pour out half. Can I use that half to make another bread recipe?
Betty says
I’m on 8, and now I have no bubbles and no rising. I had bubbles days 3-6 then 7 I had small ones and this morning (8) nothing :(. Is there anything else to do besides continuing to feed daily? By what day do I just say this batch of starter won’t be any good?
Shirley Broad says
I’m having the same issue! Everything was going so well until day 6, no activity whatsoever for 3 days… but I’m still doing a 1:1:1 daily. This is where I normally give up but I’m holding strong here
Nick says
What if my starter is at day 7-8 and smells like a dirty roe?
Lori says
Hello,
Can you use 00flour?
Gitty says
My starter looks and smells ready, I did the float test and it floated for a few minutes and then sank, is it ready?
Matt says
I forgot to scrape the sides of the jar on day 4 and now there’s some fizzy white stuff on the sides only. Is this mold? Should I throw it away and start over?
Casey says
I think I’m having issues! I’m on day 5, and the last two days I’ve had quite a bit of hooch in my starter, and it’s very runny. Smells awful. Is there something I’m doing wrong? Should I start over??
Monika says
Hello! Thank you for the recipe! I am on the day 8 but it seems that nothing is happening. My starter is not doubling in size even though I am following all the steps. The temperature in the room is around 19 degrees. Perhaps that’s the issue? Also, should I continue discard half of the dough and then add more flour + water? Thank you!
grace says
I am on day 8 and my starter has some bubbles and does grow! There usually a hooch (very alcoholic smelling) about 16 hours after feeding it and it is very liquidy, at which point i feed it and with a little more flour than 60g. It’s around 68 degrees where I am. I am unsure if it is active! any help?
Also, when do i know if i should transition from the discard half, add 60g water + 60g flour (2:1:1?)
to the 1:1:1 feeding ratio.
And I heard you are not ment to use metal forks/spoons. Is that a myth?
Thanks for any help x
Rebecca Taylor says
Love your website! I’m a complete newbie and I’ve completely messed up the feeding ratios and realised I’ve only been discarding a third each time not half… but my starter baby surprisingly seems to be doing okay! I’m on D10 and its bubbly and has risen a bit but not sure if it’s considered active now. Could I still bake with it if it’s not 100% ready?
Kate B says
I am on day 8 of the starter. I’m seeing bubbles but its really not rising. It also seems thin. I started increasing feeding frequency last night to 8-12 hours and the room the starter is in is about 70-75 degrees. I’m using KA Bread Flour and I’ve been feeding it in the morning around 10am. This morning, I put it in a very low oven (turned it to the proof setting then turned it off and then put the starter in for an hour) to try and jump start the rising process. Is there anything I can do to get it to the rising stage? My concern is I’m not going to be home to feed it on Saturday (today is Thursday) and I won’t be able to feed it until Sunday afternoon around 1pm. So I’m hoping it gets to the rising stage before I go out of town tomorrow afternoon so I can get it in the fridge before I go. If that doesn’t happen, should I put it in the fridge anyway until I get back Sunday afternoon, or can I just leave it on the counter?
Ian W. says
Hi, my daughter and I like to bake together and are interested in making our own sourdough starter. I came across your page and we’re going to give it a try! I have one question: I have a mason jar like the one you recommend, but it comes with a rubber seal. I’m guessing if the jar is ever closed, we wouldn’t want it to be airtight, so we should remove the seal before closing the lid, is that right?
Jennifer says
Starter is on day 11 everything is rising and doubling great but still strong acetone smell, will that go away or is there something wrong? I am in no rush but just wanted to know if it’s normal to still have such a strong smell.
Emilie Raffa says
Ahhh… the smell. Good observation. When it’s a bit too strong, which is normal from time to time, you can shorten your feeding window to refresh it. More frequent feedings will change the ph, which will change the smell. It will become less strong.
Elizabeth says
Emilie, i am trying your method having other methods fail me. i am hopeful, on day 5. so far so good. . i started changing the jars daily 2 days ago. is this a mistake? please advise
Emilie Raffa says
Not at all. While my method doesn’t call for changing the jars daily, if you feel called to do so, go for it. I only recommend doing so at the end of the 7-10 day process because the original jar is usually pretty crusty-looking (for lack of a better word) and it could use a bath by then.
Gitty says
Hi I followed your guide for the sourdough starter and it went well at first, now it’s been more then 2 weeks and it only grows a little every day and only some bubbles, it’s not doubling in size, what would you recommend?
Emilie Raffa says
The good news is that your starter is active. The issue is that it’s sluggish. Normal. Because the success of sourdough is highly personal to the baker, their environment and process, can you provide the following info to troubleshoot: ambient temp., water temp. brand of flour used, texture of your starter (thick vs. thin) and feeding schedule window? Thank you.
Gitty Roth says
The ambient temp is about 88 celcius,
The water is room temperature water,
I dont know the brand of flour, since the grocery store repackages it, the texture is thick the first few hours after feeding and then becomes thin and runny
My feeding is different every day sometimes morning sometimes afternoon
And I forgot to feed once or twice
Thank you for taking the time to help me
Emilie Raffa says
This is perfect- thanks. Right off the bat: your feeding schedule is inconsistent. Starters love consistency. They’ll perform better with a regular, predictable feeding schedule. Pick a time in the morning (it doesn’t matter when) and aim to feed it at this time everyday. Also, 88 degrees is hot. In these conditions, your starter will rise and fall quickly and/or the texture can become runny due to how fast your flour is absorbing the water. You have some wiggle room here- I’d cut back on the water in your daily feedings to create a slightly thicker texture. Paired with a consistent feeding schedule, and of course time, these tips should get your starter going.
Mitch Thiessen says
Can I substitute bread flour for all purpose flour in the growing process? Does it really matter?
Emilie Raffa says
Using bread flour works perfectly fine. In fact, you might have faster results doing so. Bread flour and all purpose flour are different, and this matters in some applications to an extent. Here, all purpose flour is recommended for convenience and easy access. Bread flour has a bit more enzymes, so the process might speed up due.
Teresa Corbo says
Hello I need your advice. At day 3 it rose but hasn’t then and I’m at day 6. I m using a warmer- I live in Boston so it can be damp and chilly in spring. The temp of the starter has gone up to 80 so ive taken it off and it goes down to 75 The consistency is like stickk thick cake batter and with sone brown specks Should I ditch the warmer and keep going for another week? Thank you!
Emilie Raffa says
Around day 2-3, most bakers report seeing a surge. Then the growth seems to “slow” down. This is to be expected. Your starter is fine; it just needs more time for the yeast to grow and cultivate! What brand of flour are you using?
Scarlette says
Help! My sourdough baby doubled in size and it’s only day three! How much should I discard tomorrow? Half? Or enough to put me back to through the original schedule if that make sense?
This is my first sourdough starter and I appreciate your detailed guide!
– Scarlette
Emilie Raffa says
Hi there! Continue to follow the recipe as written for Day 4 onwards. You’ll see a surge on day(s) 2-3 because whole grain flour was sued to jumpstart fermentation. This is what you want! Now, you’ll need to continue with the process to grow, cultivate and strengthen the yeast for optimal use.
Kim says
Hi Emilie;
I just fed my starter for the first time a few minutes ago, but realized I didn’t discard half of the starter before doing so (my fault for not reading the instructions thoroughly). What impact will this have on my starter? Should I just start from scratch?
Thanks!
Emilie Raffa says
No need to start over! Your starter won’t die or anything like that- they are quite resilient even when common mistakes like this happen. There are a few ways to fix this. I would pour you starter out into a small bowl and weigh it so you know the amount you’re working with. Then adjust your numbers to match up with the current day you’re on in the schedule.