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
Katelyn Creighton says
Hi I am on day 12 and my starter has risen really nicely has lots of bubbles but smells like nail polish remover, I have been feeding it every 12 hours for 2 days instead of feeding every 24 hours but the smell hasn’t gone away. Do you have any tips for me on how to make it smell nice so I can transfer it to a new jar and make some bread.
Emilie Raffa says
Hi there! Try feeding it twice a day and see if that helps. It sounds like it just needs to refreshed more often.
Ana says
I have a good starter. I refrigerated it for a few days and just took it out to bake again. How much of the starter to I use for a new feeding? How much do I feed it (flour and water)? I’ve re-read the post above but can’t find measurements for feeding it after it’s been refrigerated.
FInally, how do I make it less dense? My bread was a big heavy, not a lot of holes. Add more water during autolyze?
Thank you!
Surya Mony says
Hi, can I use this starter to make bread with different flours like whole wheat or rye.
Emilie Raffa says
Absolutely!
Diana Weber says
I’d been leaving my starter in the oven for warmth and I accidentally preheated it to 350 when baking something else. Is my starter dead? Should I just start over?
Emilie Raffa says
Oh no! It’s tough to say, without knowing what it looks like or how long it was in the oven etc. You could try feeding it for a few days and see what happens. Or, if you’re gut is telling you it’s ruined, just start over.
Kelly says
Thanks for the great step by step guide! My first attempt and I’m on day 4. My question is when the hooch appears in the middle (like your photo) is it best to just try and spoon out the area where it’s visible as your half discard? Its too difficult to pour off when it’s not on top.
Emilie Raffa says
Hi there! Yes: try to spoon it out as best you can. But not to worry if you can’t get it all. As you continue to feed your starter, the acidity levels will balance out. Great question.
Kelly says
Thank you so much, that worked.
Emilie Raffa says
Perfect!
Wes L. says
Mt starter is well established but I ran out of unbleached flour. Can I switch to bleached AP? Other alternative is unbleached bread flour?
Emilie Raffa says
Hi there! Go for the bread flour.
Layla says
Hi I was wondering if I could half the recipie since the only glass jar I have can hold 1 1/2 cups
Emilie Raffa says
Absolutely! This recipe can easily be scaled down or up.
Michelle says
Hi there! Thanks for this really informative page. I have been having problems with Billy! On day two, the starter exploded out of the jar so I fed him and then split him into two separate jars for fear of another explosion. Since then, I have not been seeing much rise. I ended up throwing away one of the split jars and have been carrying on with only one. It is day ten and I see a very small rise, but not much and the consistency of the starter resembles batter. Please could you advise?
Thanks!
Emilie Raffa says
Hi Michelle! Typically, the rise after Day 2 takes a bit longer as the yeasts are still beginning to cultivate. I would just continue to feed it, making sure it’s kept in a warm spot.
Danica Wilson says
Hi! I’m just wondering if I should continue to store the starter in a warm spot on days 4,5 and 6
Thanks!
Emilie Raffa says
Yes!
Paul Curran says
Hi. I’m creating my first ever starter using rye whole meal flour – the only flour I could get right now! After 15 days, a few tweaks and some stress, it passes the float test, it has a honeycomb structure, a creamy texture and a fruity yeasty smell. I think it’s ready to use? But I have a question. I misunderstood the 1:1:1 guidance and I’ve been keeping the proportions at 80g:80:80g every day since Day 3. How do you suggest I should proceed? Do I need to rebalance the starter before using it?
I aim to bake bread once per week.
Many thanks and best regards #staysafe
Paul
Emilie Raffa says
Hi Paul! Your starter sounds active. Go ahead and use it. Regarding the feedings, you’re already following the 1:1:1 ratio and achieving results. You don’t need to change anything unless you’d like to scale the proportions up or down. Does that make sense? Hope so! Happy baking :)
pav says
Hi, I have a bit of a concern about my stater. I didnt see your page before, so I was following a different pages with less instructions. I misunderstood about the feeding process. So yesterday I started with 60g AP flour and 60g water and kept on top of the microwave. So today is the second day of the starter and it had some bubbles already! So I removed half the quantity which was 60g. But Instead of 60g flour and 60g water, I added only 30g of flour and 30g of water. I was under the impression that I just need to bring it to the quantity to what it was,which was 120g originally. So my concern is should I start with a new batch or can I still use my starter ?
Ofcourse feeding according to your instructions from tomorrow morning onwards? Thank you in advance!
Emilie Raffa says
Hi there! You can still use what you have. Just increase the quantities for the next feed. Starters are very flexible; they just need consistency.
Mars says
Thank you for the tutorial and tips. Followed instruction and my first ever sourdough bread was amazing.
Emilie Raffa says
Amazing! Thanks so much for sharing your feedback. Much appreciated. :)
Eve says
Hi! I started my starter 24 hours ago now and I used the method of whole wheat flour and water as stated. After 24hr theres still no change but I just want to check, when I start feeding it, I should use AP flour from then on as the troubleshooting post states to feed the starter with the same flour you began with!
What is the reason to wait 48hrs before feeding? I will of course follow the recipe but I’m curious as there are so many different recipes out there :)
Thanks for such a helpful post, it helped me take the plunge and start experimenting finally!
Emilie Raffa says
Hi there! Yes, use ap flour from then on. Whole wheat flour is used to jumpstart fermentation and the waiting period helps to cultivate that. Good luck!
Jenny says
Hi There, I am currently on Day 4 of starting my starter. When hootch develops do I feed it right away even though I already fed it once that day? Or do I wait and just feed it once a day? Also, my starter has an awful smell to it – almost like sweet vomit!!!. Is that normal?
Anu Yacoob says
Easy to follow and very empowering- doing my first sourdough starter at age 73- so far so good on day 5🙏🏾Thanks Anu
Emilie Raffa says
Woo hoo! Sounds fantastic! Enjoy.
Rachelle says
Jenny, I’m in the exact same situation. I’d love to know what to do as well.
Emilie Raffa says
Hi there! Technically, you don’t have to because you’re only feeding it 1x a day. But you can if you want to refresh the acidity levels (and the smell).
Nitya says
Hi
This is the sec day for my starter..I started with whole wheat flour then all purpose flour
First day I saw bubbles..sec day I saw the hooch poured little out mixed the jar up and fed it with wheat flour again..am I doing the right thing..can I keep switching between flours every feed? Also the first day I started with 1/4 cup flour and 1/4 cup water ..sec day I did 1/2 cup flour and water is it ok
Thanks
Nithya
Emilie Raffa says
Hi there! If you alternate flours the starter might react immediately, or need ore time to adjust. Whatever you choose, just be consistent. Keep going!
patricia steelman says
Lots of great info. I am curious to find out if you can put this in a bread machine to make your loaf?
Emilie Raffa says
Hi there! I wouldn’t put a sourdough starter in a bread machine. But for actual dough, yes, you can put it in for the initial mixing phase.
Jeanne says
Hello and thanks for this post and for replying to so many comments! I am on Day 19 and am glad I made it this long before asking a question (at the end of two weeks I had what I believe to be an active starter even after thinking for the first week I should throw it out and start over). Because I was trying not to overthink things, I wasn’t very precise with measurements till about two weeks in, and I had been using a jar with a partially raised bottom that made it hard for me to tell whether I was removing half, and I was probably removing more than half each time. I finally moved it to a new jar and remembered to weigh the jar first so that I could make sure I was removing exactly half the starter by weight for each feeding. A couple days ago I started feeding at the 1:1:1 ratio and, I don’t know how, but after beginning per your instructions with 60 g each of flour and water over two weeks ago, yesterday I had 200 g starter, removed half and fed 100 g each of flour and water, and then I ended up today with 300 g of starter, removed half and fed 150 g flour and 150 g water. Is it supposed to grow like this? At this growth rate a 3/4 L jar will soon be too small, whereas when I was eyeballing it and scooping out what looked like half the jar always seemed way too big. Should I throw out all but 60 g and try the 1:1:1 ratio again? Does it matter that yesterday I had to switch flours (still bleached, all-purpose, though) because I cannot find my original brand in my neighborhood right now?
Chris says
Thank you so much ! I started two starters about ten days ago. One which all purpose wheat ( white
, probably bleached) and one glutei free, with Bobs Red Mill all purpose gf flour..
I was going to ask about adding some Teff flour to both. And you answered that question before I asked it😉
We’ve used some of the discard or pancakes. The reg. flour ones turned out fluffy, my husband ate those. My gf pancakes were good in flavor but kind of gummy. It is interesting to see the difference between the two starters.
I was so glad to hear that it can be simple.
I was getting more and more stressed out and taking in too much conflicting information., and so relieved to find your blog!
I am interested in the storage and use of discarded starter. Can one save multiple discards?
GP says
Hi there. When feeding your starter after you have taken some of the starter out (to make space) how much flour and water do you use? In the receipt it just says to add flour and water but I don’t see the amounts based on how much starter is in the jar? I am assuming you calculate the net weight of starter in the jar. Let’s say there’s 100g starter in the jar. When feeding do you add 100g of flour and 100g of water? 1:1:1 in weight of starter in the jar, flour, water?
GP says
Oops…..I realize now you addressed this in Troubleshooting Your Sourdough Starter. Sorry for plugging the comments.
Emilie Raffa says
No worries at all! :)
Lauren says
Thanks for sharing your recipe! I have now tried 3 different recipes over several weeks and had no luck. I started following your recipe yesterday and today (morning of Day 2) it already doubled in size and is very bubbly. This is what has happened the previous attempts also, but then fizzles out. I’m afraid when I start feeding tomorrow it will kill it again. I am using unbleached AP flour and I’ve tried feeding with entirely AP and a half/half mix with wheat. I’ve seen the most activity in my past attempts by using the mix of flours. Should I stick with that or try just AP? Also, should the feedings be 1x or 2x a day starting Day 3? Or just watch closely for it to fall?
Abigael Cristaudo says
Hi
My starter was going great, doubling in size, stretchy but then on day 6 it got a smell and some hooch so I took the hooch off and fed it and since then it has not risen, It’s now day 8 and still no ride. I’m continuing to feed it daily and it’s in a warm spot. The texture is thick when I feed it then eventually goes more runny, some bubbles and more hooch on top. What else can I do to help it rise again??
Agee says
Hello,
I also have this same problem and mine is on day 16. It actually smells good now compared to that rotten smell but the form is more liquid. Has it gone bad?
Mali says
Hi,
On day 7, my starter is doing well but it’s runny. Do I need to do anything differently?
Emilie Raffa says
Mali, you can add more flour if you think it’s too thin.
Mary says
Can the amount of flour in the starter be adjusted/reduced to use less as it’s been difficult to find and I don’t have very much.
Emilie Raffa says
Yes!
Ana says
I’m on day 7 and nothing is happening. One or two bubbles but no doubling in size. Every morning I’m dumping half of it but if it’s not doubling should I be keeping the full qty? I’m tempted to start all over. Sigh.
Molly says
Hi! I’m on day 3 and it seems to be going well!! My question is about how often to feed.. should I only be doing it once a day? Or should I feed once in the AM and then if it rises up to double and starts to fall back down by the evening. should I be feeding it again?
Thank you!!
Nat says
Hi,
I’m on day 4 of my starter and I think I’ve been getting a bit of activity. Just wondered when you say to loosely cover the jar does there need to be some oxygen getting in to it? I’ve been covering it with a cloth so far but just wondered if I were to close the lid of the jar (it’s a flip top kilner style) will I be killing it? Thanks!
Emilie Raffa says
Hi there! If you close the lid it won’t die. Covering it loosely jsut helps to keep the jar from exploding.
Nat says
Oh right ok! Definitely don’t want it exploding! Thank you for replying :)
Bethany says
Hi, I gave a friend 60g of my starter, how many grams of flour and water should she feed it to maintain 100% hydration? Thank you!
Emilie Raffa says
Hi there! Equal parts flour and water by weight. Try 60g + 60g to start.
Sneha says
Hi, I started making the starter last Saturday. So its like Day 10. My starter has not risen enough. There are bubbles. I am using refined white flour (all purpose flour – maida in India). It also floats in water. But not risen enough and overnight a thick layer forms on the top which when removed can see a lot of bubbles. Is there something I am doing wrong? Should I wait or restart? Can I follow the same recipe with normal whole wheat flour?
Sneha says
Hi, why is it that all other queries are being responded but not mine?
Emilie Raffa says
Hi there! Due to the high volume of comments that come in on this thread, sometimes a few are missed. Additionally: if a query has already been answered elsewhere, I’m unable to respond at this time. Please feel free to resend!
Bonnie Nieves says
Emilie
Thanks for the tips! I am a very new beginner and excited to start this new adventure with my husband. I live in California so we’re on strict stay home orders for a while. I decided to camp out with my sister and niece. My niece and I said let’s make bread (both bread virgins), she started the quest read lots of info and made some starter. Fast forward 2 months, came back home and she sent me with a bit of her starter. It sat in my fridge 1 week, today fed it and I’m ready but not sure my next step. I will leave it in the fridge, I am not a baker…….yet but my husband wants to make pumpernickel and rye I just want sourdough. I fed her starter with unbleached bread flour and water…..that’s all I know.
I found tons of bread folks on Instagram and started following a few and you I am a podcast listener so driving home from my sister’s and nieces was 10 hrs to Los Angeles. I listened to the sourdough podcast while driving and got super inspired. I listened to your story…..thank you, you like to help beginners which is me so my journey begins. You did mention you share your starter I would love some let me know how I can get some, you said it’s 10 years old so cool.
Thanks for all your tips.
My bread adventure began,
Bonnie
Emilie Raffa says
Hi Bonnie! Thanks so much for your note. Unfortunately, we are on strict stay at home orders as well (I’m in NY), and I’m unable to sell and ship my starter at this time. However, if anything changes I’ll make an update in my shop. Happy baking!
Bonnie Nieves says
I totally understand about the stay home situation, but when things change I would love to try some of your starter!
Sultan says
I have tried twice to make a levain, however, every time I make it and exactly the third day it got rotten (it brings a very bad smell like a rotten egg) although I follow the instructions and i always keep it in a room temperature that is around 23-24 c
Linda says
I’m so excited to get started! Thanks for sharing your knowledge and experience! Could you do this in a large zip type storage bag?
Emilie Raffa says
Hi Linda! You’re quite welcome. I would not create a starter in a bag; a jar is best.
Alice HARB IN says
I addicdentally added 1/2 cup water and 1/4 cup flour to my started. Can my mistake be corrected. I am on day 5 of the process.
Emilie Raffa says
Mistakes regarding texture can always be corrected. Just add more flour to thicken it up.
Steph says
I’ve been having trouble getting my starter to rise. I made it a couple months ago and it’s always very bubbly, but if I feed it white flour, it won’t rise. My friend suggested feeding it whole wheat flour, and that worked! Doubled in size, no problem. Then I went back to feeding half white and half whole wheat and it’s back to not rising again. What should I do?
Emilie Raffa says
Give it time to adjust. When you feed your starter one type of flour and then switch it, it might react immediately or need more time to get used to its new feedings.
Charlotte says
Hello, i started the starter with water and gold metal wheat flour. Feed once a day with AP flour. Im on the 12th day, feeding once a day and as I’m discarding half I am seeing this Looks like a pancake batter. Is this normal? There’s no bubbles and no smell I can tell. Just flour like. It’s warm here in Cali during the day but at night, temps drop some. I’m not seeing anything In this. I’m using Bleached Gold Metal all purpose flour. It’s the only thing I can find right now. Do I keep going?this is my 3rd try and I was really hoping to get something out of this one. Could it be my flour? I’m using a scale…
Emilie Raffa says
Hi there! Could be the flour. Bleached flour can sometimes hinder the yeast cultivation process. Although some bakers here have been successful using it. It just depends. Either keep going, rr feed with whole wheat flour is you have any left. Hope this helps!
Cat says
I only had access to bleached flour so reluctantly used it. But no worries, as my starter is on its third day and looks fantastic. Even on the second day it was bubbly. I must have some really good wild yeasts here.
Emilie Raffa says
Cat, thanks so much for sharing this with us! I know bleached flour can be tricky to work with. But if you’ve had success, then all the better!
Wendy says
How much of the started is used in a bread recipe?
Emilie Raffa says
Wendy, it depends on the recipe you’re following. Some call for 50 g and up to 200 g. You’ll have enough to start with here.
Gunjan says
Hi,
On day 2, my starter had activity. On day 3, not so much. I am on day 4. My starter seems liquidy. Is that okay? Should I make any changes? I live in a tropical country.
Thanks!
Fred Burgess says
The best (and simplest) starter information I’ve seen … ever.
It really takes the mystery out of making a sourdough starter and is explained beautifully.
Now it’s time to get down to making some sourdough bread!
Lauren Woltemate says
I tried this recipe and my starter started smelling pretty obscene on the second day. The third day was unbearable…. it was the most foul smell I’ve ever witnessed. I tried again and made another starter, same recipe, and it still smelled overwhelmingly bad. Not just “stinky gym socks,” something worse. What’s wrong?!
Emilie Raffa says
Hi there! Not sure. The starter will have a stinky smell in the beginning, but it shouldn’t be unbearable. Try feeding it at the same time each day and/or 2x a day to refresh the acidity levels.
Sabrina says
Day 3 – fed Cora in the morning and by evening it had more than doubled and it passed the float test. Do I have to bake right away? Or do I feed again tonight? Thanks.
Emilie Raffa says
Hi there! You do not have to bake right away. The rise and fall of your starter is a normal occurrence. Use it when you’re ready!
Katherine says
Hi! My starter is on day 2 and I noticed a few light blue mold spots on the surface. Is this normal? If not, how can I prevent this from happening? Thank you!
Emilie Raffa says
Katherine, I believe it’s mold. This can happen sometimes. To be on the safe side, I would get rid of the whole thing and start again (frustrating, I know). For your new starter, make sure to scrape down the sides of the jar if you can, and try keeping it in a different spot. Location and temperature could be the issue for you.
Mesia says
So, i’ve started several times over that last couple of months as nothing is really moving with my starter. Had this same experience three years ago as I tried to start a natural starter by the bread geek. I’m using Whole Foods Organic all purpose flour as this is what they had. I just purchased 50 lbs of all purpose flour unbleached but enriched. Is this a problem? Also, when I mix my ratio of 1/2c flour to 1/4 water it is VERY thick. Then you say to add a bit more??? What does this mean? Perhaps I’m over thinking this or its years of failure at making a starter….I’m just so frustrated. I would love to do this as I have gluten sensitivities and would love to give this a go. I’ve read through your Q & A, as well as other comments. Not sure what I’m doing wrong.
Gloria says
Those who are having trouble starting or balancing out the starter… I apologise if this has been stated further up! :-)
There are a couple of things you can try, I have used both with success. If you have had repeated failed attempts, you can try putting a teaspoonful of clear strained *living* sauerkraut juice, or water kefir, into the initial mix. Do not use anything jarred, tinned or pasteurised. This will give the lactobacillus a kick start – the colonies will change over time, however this will help the mix to get acidifying a little more quickly and help prevent rotting before the yeasts ‘take’.
The other thing is add a teaspoon or so of teff flour to the mix… teff carries many wild yeasts and LABs and it has a good nutrient profile to kick off the micro-organisms. Don’t feed teff only, you can continue to add some if you like, however you want the wheat and/or rye flours etc to encourage the more suited yeasts for wheat breads.
Emilie Raffa says
Thanks for your tips, Gloria! We have such a great community of bakers here. Lucky to have such generous knowledge. :)
Deanne Langford says
I am currently cooking my first sourdough loaf, I am so excited.
Yesterday when I split my starter I kept the other half and fed it too. Now I have 2 starters.
I want to give one to a friend. So today do I dump half and feed and just put it in a jar to give her? or ????
Emilie Raffa says
Hi Deanne! Absolutely! Fresh starter in the jar is fine. You can dry it out too, but that will take a bit more time.
Jo-Anne Allbutt says
Thank you for this. I am having difficulty trying to follow a complex starter and levain so am going to switch to yours and hopefully it will work. I do have one question. When you are feeding the established starter once a week as it is stored in the fridge, do you warm the starter back to room temp before feeding it? Also you mentioned to stick to the same flour but I noticed that you started out with whole wheat and changed on Day 3 to all purpose. Was that correct?
Emilie Raffa says
Hi! To use your starter for baking, remove it from the fridge, and feed it a room temp. until bubbly. You do not have to warm it first. Whole wheat flour was used to jumpstart the fermentation process only.
Jen says
I was only able to find organic whole wheat flour before I began my starter, do you think it’ll be okay. I noticed you said not to use organic with the AP flour, but wondered if it’s okay for the whole wheat flour.
Emilie Raffa says
Hi Jen! I’ve just posted a new FAQ section regarding flours for more info. It’s at the bottom of the post :)
Kristina says
Help! I’ve been trying for almost a month now and still don’t have a starter. I’ve started over twice but still have my original. I am going to go through all my flour just trying to make a starter and have no bread to show for it. I started with whole sheet flour and since day 3, every day I dump all but 60g of attempted starter and feed it 60 grams of bottled water and 60 grams of unbleached bread flour. The next day it smells like acetone, has the same amount of wimpy bubbles as it did the day before and then I repeat the same thing over again as if I’m going to get different results eventually but it’s been almost 30 days! I’m stuck at home due to COVID-19 and this attempt at making bread is depressing. I feel defeated.
Emilie Raffa says
Hi Kristina! Hang in there! Where are you storing your starter? Thanks!
Louise says
Hi, sorry if this has already been answered but I couldn’t see it. Should we be discarding half of the starter before feeding from day 4 onward, or discarding all but 60g of starter. I’m just a bit confused about the ‘discard half, and 60 plus 60’ and doing the same on day 4, 5 and 6, but then people mentioning the 1:1:1 ratio. :) Thanks!!
Emilie Raffa says
Hi there! Great question. Yes: some people comment here re: the 1:1:1 feeding ratio which applies to the starter after it has been created. This is confusing because the creation process formula is a bit different. I’ve updated the post to include a re-cap section (after Day 7) so you can see exactly how much to discard and feed each day. Hope this helps!
Louise says
It does help! Thank you so much for making it so clear! Now to nurture this very surly starter I seem to have created 😆
Emilie Raffa says
Fantastic! x
Sabrina says
Hello. Second time posting this (my original question disappeared?).
Just to clarify…if measuring by weight, we use the same amount of water and flour (60g of each). If we measure by volume, we use half the amount of water compared to flour (1/4 cup vs. 1/2 cup)?
Thank you.
Emilie Raffa says
Hi there! The comments don’t post right away after you hit submit (they’re held in a queue). I believe I saw the duplicate and answered below!
Sabrina says
Yes, thank you. Sorry for the duplicate post.
Emilie Raffa says
No worries! :)
Rachel says
Hi! Thank you so much for this! I have a beautiful active starter named Doris.
If I store her in the fridge how do I feed? Do I bring it back to room temp before I feed? When can I put it back in the fridge – after it falls? Thanks!
Emilie Raffa says
Hi Rachel!
For general ongoing maintenance: Doris will need to be fed (1x) per week if kept in the fridge. Remove the jar, feed her, and then put her back.
For baking: Remove Doris from the fridge, feed her at room temp, and then keep at room temp until bubbly. Use what you need to make dough, feed her again, then put her back in the fridge if not using.
Monica says
In this example, will Doris need to have half of her starter removed at the weekly feeding? So remove Doris, discard half of Doris, feed Doris, and refrigerate Doris? My starter, Betty, is at this stage as well and I want to be sure that I am doing it correctly!
Emilie Raffa says
Yes: always remove a portion before feeding (weekly, daily etc). You have to, otherwise it will grow to be really large and the acidity levels will not balance out and refresh. And yes to the second part of your question- you got it!
Candice says
Hi There,
Thanks for the tips and recipe. Its day 9 I am following the recipe as it is. However, mine has a strong smell of acetone. What can I do to save the starter.
Many thanks
Candice
Emilie Raffa says
Keep feeding it to refresh the acidity levels! The smell is normal if not fed for a while.
Sabrina says
Just clarifying…if using a scale, mix the same weights of flour and water (i.e., 60g each), but if using volume, water is half the amount of the flour (i.e., 1/4 cup vs. 1/2 cup)?
Thank you.
Emilie Raffa says
Hi there! Correct. Equal parts applies to weight measurements only.
Nicci says
I’m so excited for this to work, I’m 2 weeks in and seeing no rising or any changes really. I’m sitting on my hands trying to be patient🤣
Jessica says
Thanks for such an in depth tutorial/recipe! I’ve tried it three times, twice I killed it because once I forgot about it, and second i turned it into some sludgy…weird pudding, but hoping third times a charm! I’m almost out of all purpose flour though – can you continue to feed it whole wheat, until I’m able to get some unbleached white?
Emilie Raffa says
Hi there! Yes you can. Good luck!