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
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.
Marion LeBlanc says
Great recipe thanks,
When taking the starter out of the fridge to use do you pour 1/2 off or just add flour and water to let it rise.
Marion
Deidra says
You’re not supposed to put it in the fridge at all.. you have to read the whole article this isn’t just a 1. 2. 3. Kind of recipe , It’s a 7/10 day guide you have to follow.
Emilie Raffa says
I always discard before using my starter, especially when it’s in the fridge. Overtime, a layer of liquid will develop and the surface and the starter might discolor a bit on top. I get rid of all of that. The exact amount to discard won’t always be half once your starter is established (per this recipe). Once you go into maintenance feedings, the amount discarded can be done by eye.
Jade says
Do you fully close your jar and latch it while on the counter or just rest it ontop
Emilie Raffa says
You can do both. To start, I fully close the jar with the latch. As it grows, I unlatch it (so the jar doesn’t burst). Resting it on top if fine too. I’m a fan of covered starters because as the weather warms up, you will get fruit flies- they love starters. Plus, other things can get inside of the jar (I’ve seen it all from dried cranberries, pollen, dried pasta). The kitchen is a busy place. There is a common misconception that your starter needs to be exposed to air at all times. While the yeasts do love oxygen, you can expose your starter to air simply by stirring it vigorously every once in a while.
Jade says
Perfect! That was my issue with my previous starters. Fruit flies are everywhere! I just got the same jar so just wanted to make sure because like you’ve said I’ve seen both and didn’t know which was better in this season. Thank you!
Stephanie says
Thank you for this. I’m following your recipe because it’s the easiest one I have seen and I tend to overthink and over analyze things. There are so many contradictions on what to do and not do. I got the same container just bigger and latched it but as I research people are saying make sure you don’t latch or tightly close lids because it will ruin everything! Your recipe, reviews and comments have made me hopeful!!
David Allred says
Emilie, I follow your recipes and have loved the results. However, I would like your opinion on something. I use a digital scale to weigh all ingredients; however, when weighing ingredients like the starter or other sticky ingredients, how do I get the right amount into the recipe without it sticking to the sides of the bowl it is in? Love what you’re doing, keep the joy coming.
Emilie Raffa says
Hi David! Great question. To get sticky ingredients like sourdough starter out of the bowl, use a mini rubber spatula. It works perfectly. They come in different sizes too, some more elongated vs. square shaped, which can be really helpful depending on what you need it for. I have a whole collection of them. Hope this helps!
Nicole Bartlett says
Can I use organic dark rye and feed with organic white AP flour?
Emilie Raffa says
Yes, you can absolutely do this. The texture might change a bit, but it’s completely fine.
Linda Hughes says
THANK YOU!!! I am following your recipe for starter and today is day 4 and my starter has almost tripled in size!! I took your advice and put my starter (the first day only) in the oven with the light on which made all the difference. I have also purchased your book and am so excited to start baking bread – in a week or so. Your information has been priceless. I use a digital scale to be sure my measurements are accurate. Thank you for putting this out there and for preaching patience. Oh yes, I am naming my starter Amy Marie for my daughter!!
Emilie Raffa says
Amazing! Thank you for taking the time to share your experience- I’m thrilled it’s working out for you, Linda! 🥰
Bailey says
Once your starter is active, do you still discard half or just give water and flour? And in the same amount (60g)? Or just a 1:1 ratio?
Emilie Raffa says
Once your starter is active, yes: you’ll discard first then feed it with fresh flour and water every time. The exact amount you discard does not need to be half at this point. It can be a little off the top, by eye. Then follow the 1:1:1 feeding ratio or another feeding ratio of your choice.
Malathi Mistry says
Hello, I followed this recipe and i worked wonderfully,
I keep my sourdough starter in the fridge, when I baked with it the bread was not very sour and it had a more cake like texture, do you have any tips to help get it more like sourdough?
Emilie Raffa says
Hi there! This could be due to a variety of factors. I would have to analyze your exact process, the sourdough bread recipe you followed, ambient temp, dough temp and other important variables to provide accurate troubleshooting info. My best advice for now: keep practicing, using the same brand of flour and same recipe until you get some repetition under your belt. Take notes. Follow the patterns. Pay attention to temperature. Jot down your feeding schedule for your starter. Feel free to circle back with any questions!
Pam says
Thank you! At last a great starter recipe in ‘cups’ , much appreciated ❣️
Emilie Raffa says
You’re very welcome Pam!
Julie says
Can I use both the whole wheat flour and an the all purpose flour, for feeding.
Emilie Raffa says
Sure can. You can do a 50/50 combo premixed in a jar for easier feedings.
Mace says
This is a very nice recipe while also being very simple!
Emilie Raffa says
Thank you! While sourdough at its core is a simple process, its explanation has become overly complicated over the years due its surge in popularity. This recipe and guide provides just enough to get started without the overwhelm. I hope you find it helpful.
Clive says
Thank you Emily, as you mentioned how many times I’m gonna take a leap , when arriving back home after our long awaited vacation round about the 12th, I’ll leave my comments once iev started tgank you for your detailed insight much appreciated
Regards
Keith McGinnis says
Starter recipe is perfect, if yours hasn’t got there yet… temp is the problem. I fought mine for 3 months(it’s cold and damp here) now it’s an out of control monster, peak rises in all under 3 hours.
And your pizza recipe is easy and the best I’ve had! And the bread it’s self makes an amazing grilled cheese!
Cindy says
After haphazardly beginning my starter, by day 3 a significant amout of hooch had formed. I looked at it & thought ‘poor thing, it’s starving!’ Upon further dive in SDS, I learned that having a measurable amout to hooch indicates starter is Hungry!)
Upped my feedings to 1/2 c flower, 1/4 water using bread flour. (Life began as directed in above recipe)
Day 4: showing significant improvement – yay! It’s still alive & hungry 😉
We’ll see what happens tomorrow 😀 but for 1st time in forever, I feel like a starter winner. Thanks Clever Carrot
Carolyn says
Hello Emilie,
Three things I have questions about when creating, using and then maintaining this starter.
I’m new at this and really want to succeed.
I’m confused about the feeding and maintaining ratios of starter to water and flour. Don’t get me wrong, I understand the instructions, but what is confusing to me is again, the ratios. The starter begins with a 1 to 1 ratio of flour and water. It then progresses to a 1:1:1 ratio on day 3, the 1st day of feeding. On day 4, half the starter is removed, leaving 90g of starter, and adding 60g each of flour, totaling 210g. Each day this occurs, removing half of the starter and adding in the same 60g each of water and flour. By day 10, the starter is basically at a 2:1:1 ratio, 239.5g starter total (119.5 starter, 60 water and 60 flour)
This is very confusing to me, as every other recipe I’ve read keeps the starter at a minimum of 1:1:1, some are much higher of a ratio of water and flour to starter. What I’ve read calls your starter a “starving starter”, as it’s being fed much only half as much as other starters as the starter weight.
So, question 1, is this correct?
Question 2, is this how you forever maintain this starter, or do you at some point convert it to a more standard ratio of 1:1:1?
Question 3, is this how you use the starter to make your bread? I want to make the sourdough sandwich bread butI’m confused if you use the starter the way it is or if you feed it more before using(1:1:1).
I really hope to hear back from you, or other readers who have some helpful experience.
Thank you, Carolyn
(Four stars as I haven’t baked it yet, but the instructions as provided are quite concise and helpful)
Keith McGinnis says
Once your starter is a active as mine, I have left all the starter and just fed it 60g/60g (because I needed a big volume). But I have always fed the same amount regardless of how much starter you use!
BTW I made her pizza recipe last nite, best ever and easy.
Diana J says
My starter stopped doing anything after day four… Hair short I’m still day five I added some whole wheat flour to my white flower mix. Crossing fingers.
Jay says
I was wondering if I can use stone ground whole wheat? Thank you
Elena says
Thank you For the first time in 67 years I am going to try it .Thank you for sharing Beautiful day from South Africa
Judy Presnell says
My first time making sour dough starter. I weighed the whole wheat flour (60g) and water (60 g). On day 3, when I removed half (60g), I had less than 60 g left in the jar. I weighed it all and I only have 104 g total, not 120 g of starter. My question is, why do I not have 120 g of starter?
Jame says
OH my….After seven days of feeding the starter, I just realized I did not follow the recipe as it was written. I have been feeding it 1 cup of flour and 1 cup of water all along after taking out a cup of the discard. Can it be saved? I am thinking it currently has too much water and if I up the flour it might be ok? It is bubbly and has increased in size but…..I have to say I don’t really know what I am looking for so it may just be wishful thinking. Seems like I could pick it up from day 3? I need an expert to help me save the starter!
Becca says
I have just realised I have done the same thing and I’m on day 7!! What did with yours in the end? Does anyone know if its salvageable? To be fair it looks okay and is bubbly it just hasn’t risen very much
Christine says
So i missed a day of feeding do i continue day missed
DF says
My starter doubled on day 2 and never doubled again. Just wondering if I did something wrong. I followed instructions every day. Thank you.
Sawsha says
Not my recipe but I have been using this for mine, usually the rise on day 2/3 is a false rise caused by the whole wheat flour. Once you switch to all purpose, it is completely normal for activity to slow down while your starter gets adapted to the AP flour!
Natalie Spence says
Why do i have to remove some of the dough? Dont you want more dough?
Megan says
How do you keep it from molding in the beginning? It looked great for the first few days and then fuzzy mold started to grow on the sides so I had to start over :(
Joan says
I am on day 9 and my starter is just above the elastic line. it is bubbly but not risen. I keep the jar at around 70 degrees F. How long will it take , I am now feeding 2x a day.
Cathy says
Excellent directions and I am so delighted to have a beautiful active starter! I have tried a few recipes before but failed. Thank you so much for such excellent explanations. I weighed the discard and all feedings and I think that made a huge difference.
I have had success along the way with using discard for bread. Totally delighted with this too.
Brenda says
I did this on day 4, I read that you just take out more of the starter the next day so that it does not grow out of control and over flow the container its in. I will just put it in my discard jar.
Mari says
I forgot to discard on the 3rd day…..Should I start over?
Kim says
When storing in fridge and you need to feed, do you take half out first before feeding and follow the 60g of flour and 60g of water steps? Or do you just add the flour and water?
Secondly, when you are ready to use after being in the fridge, what are the steps at that point? Do you bring to room temperature or do you feed and restart the 7 day process?
Kim says
I had to throw out my completely established starter as it started looking like it was getting a bacteria on it. I’ve tried 3 times to restart and after 24 hours it has green or pink bacteria. I’m about to give up. Any ideas? I’ve tried 2 different flours, sterilized the jar, etc…..
Jenn Trull says
Did you use bottled water? I’ve heard that makes a huge difference not using tap water
Danielle says
Hello you marvelous sourdough queen,
I very excitedly gave my day 7 discard to two friends of mine, one local, another about an hour away, with links to your website and instructions on feeding. Both of them are telling me the starters did not rise after feeding. One of my friends said her house was about 60 degrees so chalked it up to being cold. The other one has a warm apartment. She sent me pics of the jar with a mark on it and yes, it looks like it had t risen at all. Is there a shock issue with being separated from the mother starter or was it too soon to share? What can they do to get it going again?
Thank you,
Danielle
Allysa Follini says
Hi I am currently on day 6 not seeing very many bubbles and it has only risen a little above the start line. Moving forward how should I keep feeding till fermentation?
Ellie says
I have a question! I am on day 5 of my sourdough starter, my starter has already doubled and passed the float test! Can I use it now or should I wait until day 8?
Kate says
I was gifted a starter and have had it a few days. I’ve been feeding it and thought it was going well. Made a Dutch baby with it today that came out horrible (recipe’s fault not starter, I think) any way I needed to clean out the bowl and wanted to divide my starter because there was a lot. It’s been 5 hours since transfer/ feeding on a relatively warm space but it hasn’t risen at all. Am I doing something wrong?
Grace says
Hi Emilie,
I need help please. Yesterday I opened my starter jar and it hissed and smelt like a chemical solution instead of a nice yeasty smell
What would cause that?
I’m only a newcomer to the world of sourdough and this was my first go at making a starter.
I was on about day 10 as my starter hadn’t risen so I kept going.
G.