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
Joe WHite says
I was wondering can you use Cracked wheat for the starter on the first day and or for feedings?
Emilie Raffa says
You can, but you’ll get a slightly different style of starter.
Ben Pettigrew says
Hi! Everyone should try to make their own starter, but If anyone is having trouble I share my unique sourdough starter if you would like a boost to the process or just a cool story :). It’s originally from San Fran and dates back to the Gold Rush. kensingtonsourdough.ca if anyone is interested in getting an active dehydrated starter in the mail. Thanks! Ben
Andrea says
I started my starter 2 weeks ago today and have had some ups and downs. Most of what I’ve read said it does well in 68°+ environments. My house is kept at 75°-77° but my starter only rises in the oven after turning it on to 150° for 30 seconds (just long enough to make it feel warmer than my house). I’ve tried putting it upstairs where it’s warmer, or in an upper cabinet but no luck. Am I doomed to keeping my oven warm at all times?! Help!
Emilie Raffa says
Hi Andrea! Here are a few tips from bakers on this thread:
1.) Use a heating pad
2.) Place the jar in a warm water bath for a boost
3.) Use warm water (85- 90 F) in your feedings
Don’t give up. The daily ups and downs are all part of the process. Once it becomes super strong and vibrant, it will rise to the occasion (ha!) even in chillier environments.
Andrea says
Thanks! So should I just keep it nice and warm for a while and then eventually try putting it in cooler places (outside the oven) to see how it acts?
Octavia says
Hi! At one point, you say use the lid as a cover (if using the jar you listed) but on day 3, you say cover loosely. Should I leave jar opened a bit or ok to close completely?
Bonnie Nieves says
Hi there……I have 3 questions
1. I have not had real success with my sourdough bread but feel like I am getting better each time. I am following your recipe to a tee and wondering if on the 7th day after feeding and it looks good should I feed my starter (Petunia) at night so she is ready in the am to bake?
2. If you feel like the starter needs a few days of feeding past the 7th day, do you keep using the day 7th ratio of feeding the starter?
3. I also have a terrible time getting my dough into that beautiful round dough ball it just does not make it to that silky ball they kind of fall out.
Thank you,
Robin says
Thanks for the recipe, the starter has produced two amazing loafs already! And it’s easier than I would have thought.
I have a question about ongoing feeding. Do we use the same 60g flour 60g water measurement for feeding? Can you add more in the same ratio if you want more starter available?
Thanks
Robin
Emilie Raffa says
Absolutely. You can scale the quantity up or down as needed.
Nand Thapar says
Hi Emilie
My bread is hard and lookd wet in side. Can you please letme know what needs to be changed. Thank you
Roxanne Joseph says
Long live Stuart the Starter!!!
Jeanne says
i took my starter out of the refrigerator and fed it ,,, how many days do i have to wait before i can bake a loaf of bread??
Alice l Bodnar says
I’m deaf, let a lone i have and i have 5 major surgeies. I dont considerate myself a handicap, i love to cook bread and by fare yours was one of the best. I’ve been working on the starter and i have been changing the starter everyday and it don’t seem to have the sour smell like the sourdought bread. i was wanting to know if i should let it sit a day and let it accumulate the smell and then change and feed it. Your the Boss, tell me that should i do. I need help with my bread started, so it will have a strong smell to it. Please let me know. I’m sorry to bother you and i would love to hear back from you…
Thank You
Mrs. Alice L. Bodnar
Rosa says
Hi Emilie, I am on day 20th on my starter, it rised a little, like only less than 1/4 amount, for the past 2 days. Not a lot of bubbles, only very small ones. The consistency is like pancake batter liquidy. However, it did pass the floating test. Can you tell me if it is ready to bake ? Can I start saving the discard?
Cody says
I am attempting this and I’m on day 5. For days 3-5 the starter has not risen at all. In fact, it develops hooch within a few hours and then sits at the same level until I feed it again the next day. Is this normal?
Mahima says
Hi
I started the starter with AP flour flour and switched to wholewheat flour on day 2. There was crazy bubbling on day 2 but after introducing Wholewheat flour the activity seems minimal. I’m on a day 4 now and there’s no rise as such. As of yesterday i feel like i may have overfed her ( i named her junebug) but the weather here is super hot (90F) so i would think she would eat it up. But now I’m too confused. So i skipped the second feed yesterday. and fed her today after 24 hours. What am i doing wrong?
Noreen says
This is the best explanation and tutorial I have read. Thank you for breaking it down simply and with easy instructions!
Gavin says
Hi Emily. Thank you for all the information. This is the 1st time I am attempting a sourdough starter I am in day 6, the starter begins to rise after the feed, it almost doubles in size. I feed it around 5:30 pm and by the time it’s 9 or 10 pm it starts to fall, so do I need to feed it again? it’s still runny tough. Any suggestions? Thanks!!
Nicole says
So I started this yesterday, and it’s already bubbly and more than double in size! What does that mean? I’m planning to leave alone til tomorrow and see what happens… Any suggestions?
Sheetal says
Hi Emilie! Thank you so much for detailed instructions, these were very helpful. I have been following this recipe, and I am on day 10 today. I did a float test 2 days ago, and it had passed. There are bubbles, big and small, inside the culture. A few little on the top. And it doubles in about 6-7 hours. Is it ready to use? Or does it have to double quicker than that? It still smells like nail paint remover. I have used whole wheat flour all 10 days.
Emilie Raffa says
Sounds like it’s ready! It doesn’t have to double quicker than that; it all depends on the temperature and starter strength. I’d go ahead and use it.
Sheetal says
Thank you! Will try and keep you posted
Andrea says
I just started my very first sourdough starter using your recipe today. I wanted to know, if I do get hooch, how do I pour it off without losing some of the starter? I’ve already tilted the jar a bit to see how much the starter moves, and it moves just enough that I’m afraid it will all fall out. Any suggestions?? Thanks! And I’m so excited about this!
Emilie Raffa says
Not to worry! It’s fine if you lose some of the starter. In fact, you want to remove some of it if you find that it’s a bit discolored underneath.
Peracha says
Hi Emilie!
I live in a hot climate country and room temp. nowadays ranges anywhere between 90-100 F. I was wondering how to adjust my starter in the first few days. Once its ready, I can put it in the fridge but before that, how would you recommend I adjust it.
Should I feed my dough at shorter intervals? Or maybe start refrigerating from day 2?
Katie Haycock says
I did it! I made starter for me and gave batches to friends using what would have been discarded, I had quite a starter family in the kitchen! I made the bread today/ delicious! Great instructions! Thank you for demystifying the process of sourdough! You are indeed a clever carrot!
Komal says
Hi Emilie,
I am wondering if I can mix in rye or whole wheat flour to an APF fed starter when I take it out of the fridge? Would that help it come out of hibernation faster? I am finding that if I feed by weight my starter does not rise as much as when I feed it by volume. Don’t know what’s up. I have even tried feeding my starter twice a day, since it warm now.
Thanks so much!
Suzy Quiles says
Hello, I’ve been nursing my starter since the end of March and although it bubbles and often passes the float test, it NEVER has doubled in size. It peaks after about 6 1/2 to 7 hours growing anywhere from 50% to 70%. I’ve been feeding it again after dinner and when I get up in the morning, I can see it has risen to about 50% or a little more, but has now fallen again. I’ve made bread twice, thinking maybe this is just my starter that will never double, the result has been a very flat and dense sour dough. How can I get it to double and then get on a schedule that it’s peak will be at the time I am able to start baking?
Nadia says
Hi, I don’t know what I’m doing wrong, but I think something is happening on Day 2, when I am not feeding the starter. On Day 3, I see pink stains, and the smell is absolutely horrific. I don’t think it’s hooch, I think it’s something else. I tried it twice, with the same result..
Emilie Raffa says
Pink stains or spots is usually mold. It might be the brand of flour you’re using. Try skipping the whole wheat and use only ap flour instead.
Ann Marie says
I’m confused with the amounts noted in the recipe:
Combine 60 g (1⁄2 cup) of whole wheat flour and 60 g (1⁄4 cup) of water in a large jar. 60 gm = 1/2 cup yet instructions say 1/4 cup water. I”m guessing it’s equal amounts? Please confirm.
Thank you!
Emilie Raffa says
Hi there! The amounts are correct. Weight and volume measurements are not equivalent; only approximate.
Danielle says
Hi it’s day 5 and very little activity. Yours is the first recipe that told me to remove the hooch. I didn’t and just stirred it back in, Should I start over?
Also, I put in oven overnight. It was very warm.. did I kill my starter?
I am very frustrated. I have tried several times to make a starter with no success. I’ve been tweeking the temperature conditions and changing layperson of lids. I’m determined to get this right.
Rosanna says
Hi I am in day five and have been taking half the starter out and replenishing but it still looks runny I read in the comments should I add more flour there is only little bubbly activity but not much rise and I covered with plastic wrap should this be tight or loose
Thanks
Jane dow says
Hi I know this sounds silly making my first starter day 5 all good thanks to you but how much starter do I use to make a love and what are the other ingredients etc for a sour dough loaf thanks Jane
Cara says
I have tried to make sourdough so many times but was never successful until now – thank you for your very helpful and encouraging instructions!
Sarah says
Hi ! Ok so, I forgot to note the weight of my recipient, but I know how many grams of flour and water I put. As it expands, does it gain weigh ? Or is it just air and gaz that makes it double ? Thank you very much :)
Emilie Raffa says
The starter doesn’t gain weight. It’s the air/bubbles that makes in double in volume.
Amber Smith says
Hello! I love this guide! I am on day 7 and my starter has needed hooch draining for the last three days. It smells like sour milk even after being mixed and it’s not rising. Should I scrap it and start over? Thank you!
Taylor says
Mine only needed draining twice in the first couple of days. on day 7 mine didn’t have any hooch. Not sure if you need to scrap but thats my experience. :)
ReMo says
I tried making this starter with bread flour and its day 10 and I haven’t really seen any bubbles although I think the texture and smell is okay. I think I’m going to start doing daily feedings twice a day. Is this a common occurrence and if so are there any other tips or tricks I should know?
Saffron says
Hello, if my starter isn’t ready in 7 days – do I continue the process of discarding half and feeding with 60g flour and water? Or are there different measurements you’d recommend using?
Saffron says
Hey Emilie! Just wondering if you could reply to this – I’m on day 7 and not sure what measurements to carry on using as my starter is not doubling size so it’s not ready yet?
Rachael says
I am on day 4 of my starter and it was growing with lots of bubbles until this morning. This morning it had a lot of hooch on top and what looked like remnants of bubbles. I drained the hooch and fed the starter as instructed. Now, about 6 hours after feeding I’m noticing a lot of bubbles on top, none throughout, and another layer of hooch beginning to form. Is this normal? Should I continue to only feed every 24 hours? Should I continue to feed with just the 60 g flour and water with more than 60g starter in the jar? I’ve had several attempts at making a starter with no success and want this one to finally work!
Kurt says
My starter is very active on day 3 now, but I am having trouble separating the liquid (hooch) from the good stuff… the liquid is in thin layers like a layer cake, and any attempt to get at it separately is failing. Maybe my starter is too thin? I’m trying a feeding to a thicker texture today. Any help appreciated, and thank you! This is fun!
Ellen says
Hi there!! I’m excited to get into sourdough baking…..I started a starter and am on day 5, but it hasn’t risen in two days! Bubbly though. I have been feeding it everyday and have also popped it in the oven on the proof setting. Also quite vinegary fragrance. Is it normal that it’s not rising at this point? Does it just need to get going and it will start rising in a few days? Thank you!!
Eve says
Hi Emilie, I am now on day 4! Can’t wait until day 7 comes!!! Let’s say it’s ready and what if I am going to bake on day 8, do I put the starter in the fridge on day 7? And then take it out on day 8 when I am ready to bake? Can I use it straight away after I’ve taken it out of the fridge or do I need to let it sit in room temperature? Sorry for all these questions! I am newbie and I am really excited! Thanks so much!!!!
Emilie Raffa says
Hi there! Just leave it out at room temperature if you want to bake. The fridge storage option is mainly used if you don’t bake that often. When you use a fridge starter, feed it at room temperature first before using. Hope this helps!
Marea says
Great recipe! I baked my first loaf with my starter last night and it came out incredibly well! Question: I want to keep the starter in the fridge because I will only bake 2 loaves a week. Do I need to let the starter warm up before I bake with it? Thanks for you help.
Emilie Raffa says
Yes: feed your starter at room temperature for a few days before using.
Elisa says
The water needs to be warm or cold .
Thank you
Emilie Raffa says
I typically use warm water or room temperature.
Tina says
Hello. Just wondering Where I live the weather is 105 during daytime and 84 during night. So will the process work or do I feed twice a day.
Emilie Raffa says
It’s possible. The rise and fall will be a lot quicker in temperatures like yours. However, I would start by following the instructions here first and see what happens. You can always move the starter to a cooler spot in your house to save on additional feedings.
Mia says
When you’re feeding your starter once a week (when refrigerated, but not intending to bake that week ), do you feed it and leave it out to rise at room temp then put in the fridge? Or can you feed it and put it straight back into the fridge?
Emilie Raffa says
Mia, I just feed it and put it back in the fridge if not using.
Sandy says
Hi. It’s time to feed my starter. How much flour and water do I use? It smells deliciously sour.
Emilie Raffa says
Sandy, there are a few ways to do this. For a 100% hydration starter (which is what you have created following this recipe) feed it equal parts flour and water by weight. So for example, if you have 50g of starter in the jar feed it with 50g of flour and 50g of water. Alternatively, if you need 150g of bubbly starter for a recipe, pour 50g unfed starter into a separate bowl and feed it with 50 g of flour and 50 g of water. Both methods get the job done.
Socrates says
reading this recipe i had 1 question about the starter, you mention remove and discard about half the starter but is it necessary to discard, could i just remove half into another jar and repeat the process? not an all of the steps but from the first time we have to remove some of the starter.
Emilie Raffa says
Socrates, you can absolutely do that if you want. You will essentially have two new starters to work with.
Carleen says
Should I stir the starter before I remove half of it and then proceed to feed it? I have concerns of just taking the good stuff off of the top.
Emilie Raffa says
Hi there! No, you do not have to stir the starter first. But you can if you want.
SUSAN says
Question– why does half of the starter need to be discarded when feeding? Is it just to make room, or is there a different reason? I’m using a large Mason jar so there’s plenty of room in there right now.
Emilie Raffa says
Hi there! See FAQ Section above.
Rosa says
Hi Emilie
I started the sourdough starter ~ 9 days ago. The starter smell pleasant , few bubbles, and no rise. It is less runny as compared to few days ago. I started feeding it 2 times daily for the past 3 days. I went back to your instruction on the sourdough starter and realized that I fed the starter on day 2, which in your post mentioned not to feed it for that day but just let it rest. It’s that why the starter is so sluggish with no rise., or it does not make any difference. The temperature fluctuates between 73 to 75 F, and I kept everything the same as your recipe. Thanks
Emilie Raffa says
Hi there! I don’t believe this is the case. Starters are flexible and if you miss a day, or speed up the process, just keep going until it balances out. However, now that you’ve increased the feedings to 2x per day, it might just need time to adjust.
Rosa says
Hi Emilie
Thanks for your response. I re-read your instruction again, and realized that I missed the section that mentioned I should not be using organic AP flour. I used organic, is that the reason it’s not rising. However, can I use organic whole wheat flour, or should I use regular whole wheat also for the first day?
I got your e-book, it has very good information for a beginner, and I am looking forward to try your wonderful recipes. Thanks.
Rosa
Emilie Raffa says
Hi there! If you have regular whole wheat flour I would try that. Glad you are enjoying the book!
Caren Farrelly says
I had a great time making my starter, I baked 3 loaves and they were not terrible. Then I had to return to work, so I put it in a jar In the fridge and now a week has gone by. How do I feed it going forward, specifically how much do I need to discard and how much do I keep in the jar, in grams or cups measurement is fine. How much water, how much flour do I add to what is left in the jar?
When I want to use it from the fridge how much should I take from the jar and how much flour and how much water should I feed it to wake it up for the next few days so I can use it to bake with?
Katherine Manker says
Hello!
I’m on day 14, starter looks and smells good, nice bubbles good rise, feeding 2x a day, however it does not pass the float test.
What can I do? Can’t wait to make the bread!
Emilie Raffa says
Hi there! Sounds like your starter is active. Make sure to do the test when the starter is at peak height (double in size). Not after it collapses. Then it will pass!
Katherine says
Yes!!! (Testing at peak
height.) Thank you for the starter recipe and bread recipe. Very helpful and detailed instructions. So proud of making my first sourdough bread.
Pri says
Hello! Just wondering when you’re maintaining your starter in the fridge and need to feed it once a week, is it 60g flour and water again or do you use different amounts?
Emilie Raffa says
I typically match the amount of flour and water to the weight of the starter. So if you have 60 g starter in the jar, I would feed it with 60 g flour and 60 g water. I do this for small starters only.
Sabena says
Hi Emilie,
I have a strange thing happening and wanted to know if this is normal. As you know it has been a bit warmer and more humid here in Manhattan and my starter takes longer to double in size once fed. What’s going on with that? It smells fine (strong) and fermented but is it dying? What must I do?
Emilie Raffa says
Hi there! No, it’s not dying ;) The rise should definitely speed up due to the warmer temps. But it’s possible something else changed in your feeding routine. Different flour? Different water? Feeding it 2x/ day? 1x/ day? As always, just give it time to adjust.
Ainsley says
This was a great tutorial. I got all the way to Fay 5 and now I’ve got a runny mess. I’m still getting bubbles, but it’s so runny!! Any suggestions, or should I give up and start over??
Emilie Raffa says
Add more flour! You can always balance out the texture with more or less flour/water respectively.
Kelly says
Hi! I’m on day 7 today, and although I’ve been seeing some small bubbles daily since day 4, it has not been doubling (or rising at all). I’ve followed your recipe closely and it’s in a warm space. (Feeding While Foods AP flour) Do I just need to continue Discarding half and feeding her and ramp up the patience? I know it’s not a one size fits all but I guess I was curious if this is normal behavior for a new starter. Thanks for your guidance!
Emilie Raffa says
Hi there! Just keep going. Follow the quantity amounts for feedings per the recipe to allow the yeast to cultivate. It’s normal behavior. :)
Georgia says
Thank you for the GREAT instructions! I followed the instructions exactly and started my starter (ha) last night around 6pm, I checked it this morning and it was up about a quarter inch. I just checked it now (12pm ) and it’s double the size and filled with crazy bubbles!! Your instructions say to do nothing for the first 24 hrs and then nothing on day 2, but since I’ve got so much action going on should I start to feed it earlier? Thank you!
Emilie Raffa says
His there! With the weather warming up, it’s not surprising that this is happening. You can feed it earlier if you want. :)
Miranda says
Thank you so much for this! My starter seems to be doing so well and I can’t wait to try baking with it :) I’m sorry if this question has already been answered but I’ve looked and haven’t seen it anywhere. I’m wondering how to transition my starter to the fridge. I’ve been feeding Louise everyday at 8pm and I’m wondering at what point she should be going into the fridge for the first time (ie. how long after feeding her at 8pm on day 7)? I’m assuming not right after dinner so maybe in the morning? Or after she’s fallen and is hungry again. Ahh, I’m sorry for overthinking it. :)