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
Laura Tenney says
Hi! this is the first starter recipe I’ve ever tried. I’m on day 6, and the starter is nowhere near doubling in size. If it doesn’t double in size after day 7, should I just keep feeding it and it will eventually get to that point? Or have I done something wrong and so I should just start over?
Emilie Raffa says
Yes: keep feeding it! Sometimes the process can take up to two weeks or more; it all depends on the brand and type of flour you’re using, the temperature, the water and additional factors. Don’t give up!
Lisa Martin says
Hi. I’ve been wanting to start my own starter and found your recipe. I would like to know is could the starter be frozen; and if so, how do you wake it back up? Thanks and I can’t wait to try!
Avantika Joglekar says
Hi Emilie,
My name is Avantika, from India. I have been going crazy thinking about starting this. I started today and I promise I will be patient and follow all the steps in time. Thank you so such a detailed recipe and notes!!
Emilie Raffa says
Just jump right in ! And don’t overthink it! You will have fun with sourdough- enjoy :)
Irene says
Hi! My starter has doubled on the 2nd day. Should I feed it now instead of waiting for the 3rd day? Tks!
Emilie Raffa says
For best results, follow the directions as written :)
Can't Spell Brendan Without Bread says
Hi, I first just wanted to say thank you for publishing this guide! It was my first attempt at cultivating a sourdough starter and, although it took about two weeks, once I learned to relax a bit and roll with the changes in the starter, it turned out worthwhile – I was able to make it to make a respectably delicious beginner’s sourdough loaf as per your recipe!
Two questions: as I’m not likely to bake more frequently than once a week – and more likely only a couple of times a month on average – and I’d therefore rather store my starter in the fridge –
1. is there a recommended amount of time to let the refrigerated starter reach room temperature before using it in baking?
and
2. If I’m adding to the refrigerated starter only about once or twice a week, do I still need to discard a portion from the starter every time I’m adding more flour and water to it (as with starter kept at room temperature)?
Sorry for the long winded comment – I appreciate any light you can shed on my questions.
Rachael Goninan says
Hi!
Thank you for such a clear recipe – you’re so right about reading many makes your head explode. I’m currently on day 4 and up to this point it has been ok but I have a couple of questions. By day 3 I had some hooch but couldnt seem to split it off very easily and when I fed it it grew really really well. However, I have fed it today (day 4) and it smelt awful when I discarded half and even with feeding it it hasn’t risen at all all day. Do I need to wait for it to rise or should I feed it tomorrow morning as normal? Was so impressed on Wednesday I really hope it’s not ruined! Could it be that I discarded too much today?
Thank you for your help!
Suzanne Laster says
Dear Emilie,
Although I have baked a lot in my life, I’ve never made sourdough bread. As I am now retired I thought this would be the perfect time to start. And I did start, 15 days ago. Everything seems to have gone as planned except my starter won’t rise. It has a nice odor and hundreds or thousands of small bubbles, that has only risen 25% every day for the last probably five days. As I have started with equal amounts of water flour and starter , 113 g, I’ve gone through almost 10 pounds of flour. I am a patient person, but have thought more than once about chucking the whole thing out the window! I started this process on August 2 because I wanted to call my starter Isaias. Do you think I should give up and wait for the next hurricane?
Suzanne
Elias says
Alright so my sourdough starter is active and bubbly but I already made a loaf with it so I am going to refrigerate it. I know that I need to take it out once weekly out of the fridge to feed but what is the process of using refrigerated starter to make a sourdough bread? Can I use it straight and cold from the fridge or is there a process to reactivate and warm it to room temperature? Thanks for all your help by the way!
Emilie Raffa says
That’s fantastic! Just realized I missed your last 2 comments but it seems like your starter is sorted :)
The process for using refrigerated starters in preparation to bake works like this: remove the starter and feed it at room temperature for a few days before baking. You are doing this to perk it back up. It might perk up in 1 day or in 3 days; it depends on the strength of your starter and the overall temperature. That’s why I recommend a window of time for a head start. After each feeding keep it at room temperature; no need to store it back in the fridge.
Faye says
Hi Emilie,
Your starter recipe was magic one for me and I have a very healthy and productive starter. My question is should I continue as my maintenance feeding 116.25 g starter + 60 g flour + 60 g water = 236.27 g starter. I am keeping my starter in the refrigerator and feeding it once weekly but am unsure about the feeding quantities. Thank you!
Emilie Raffa says
Excellent! So great to hear :) Feeding quantities can vary depending on how much you’re looking to maintain and/or the strength of your starter. It will also vary from baker to baker. But in short: If the quantity above works for your starter, don’t change a thing. However, if you don’t bake often and you keep the starter in the fridge you can always get away with a smaller “mini” feed just to keep the starter going. Hope this makes sense!
Krista says
Hi Emilie!
I am on Day 3 ready for feeding on my starter! The top of the starter is an orangey color with patches of the brown from the flour… and it smells strong, is this bad? It had bubbles. So im not sure if this is ok to keep going or if I should start over. Thank you!
Emilie Raffa says
Hi there! I would just scoop off and discard that top orangey layer and give it a feed. I’m not exactly sure what the issue is (I would need to see a picture), but you’ll have a better idea after feeding it. Hope this helps!
KATHE Knoll says
I have working on my started for over a week. It started off great , got frothy and rose the first two days. Then it stopped. I have tried everything I just get bubbles but no rising. It is runny like cream It still smells fine. I’m using bread flour and bottled water what can I do. Start again???
Tonya says
I got a cup of starter from a neighbor, and fed it for the first time, leaving it at room temperature. (The neighbor said he keeps it in the fridge and feeds it 1/wk). It increased by half, and then fell back to the original volume. Do I have to catch it at its maximum to take some out and make bread?
Emilie Raffa says
Yes! When your starter reaches peak height (double in size) that’s when it’s ready to make bread dough. It will eventually fall after that. :)
Shelan says
Hi there! I’m on day 7 and my starter is bubbling and double in size. Do I discard and feed again? Thanks for this great guide.
Emilie Raffa says
Congrats! Your starter is now active. Now, you’ll need to maintain it with additional feedings depending on how it’s stored and how often you bake. If stored at room temperature, feed it 1x per day. If stored in the fridge, feed it 1x per week. Hope this answers your question :)
Elias says
Does it matter what time of day I should begin the sourdough starter fermentation process? Do you usually begin in the evening, or start in the morning or just midday?
Emilie Raffa says
The timing is very flexible. If you’re just starting out, do it in the morning or early afternoon so you can observe it during the day. The key takeaway here is to be consistent. So, make to feed it at roughly the same time each day.
Elias says
Sounds good I’ve been doing it around 2 PM. So it is day 3 and the starter is really bubbly and active but it smells like absolute vomit. Is this normal?? What do I do about the smell?
Emilie Raffa says
As you continue to feed it, the smell will go away because the acidity levels will be refreshed. :)
Elias says
Got it. Also should I make sure to wait the full 24 hours or feed 1/2 cup flour and 1/4 cup warm water whenever I see the hooch?
Emilie Raffa says
If you wait the full 24 hrs, you’ll be feeding it approximately the same time each day which trains the rise and fall of your starter. This is helpful with timing. For example, right now my starter takes 2 hrs to become active in warm weather. So I only feed it appx. 2 hrs before I need to make bread dough. Make sense? Keep in mind, my starter is very, very strong. If you’re just starting out, yours will take a bit of time to build up strength.
Alternatively, if you feed your starter every time you see hooch, this is fine too. The timing (as far as the rise and fall is concerned) will just be a bit different.
Elias says
Very interesting. So it’s day 5 now and I’ve been feeding every day at 2 PM even with the hooch forming in the morning. I will keep at it and looking forward to moving over to the dough section of making sourdough soon! Your responses are unbelievably helpful and the recipe is highly detailed, I really appreciate it
Elias says
Also, it seems like every day when I remove half the starter and then add 1/2 cup of flour and 1/4 cup of water and then by the next day the starter has the hooch but stayed the same in terms of increasing in size. Is it alright that the overall size of my sourdough is the same as the beginning on day 5? I am seeing bubbles and the smell so I assume something is happening but it isn’t following the growing trajectory you provided so just making sure it’s alright there.
Prita says
It’sday 5 now.i’ve been collecting the discards and keep them on the fridge.what can I do with the discards? How to know its okay to be use?
And today, the starter doesn’t rise like the days before. But i will try to keep feed it. Last night was cold enough.
Emilie Raffa says
Prita, I don’t save the discard when first creating a starter. Usually, it’s not in the best condition. I save the discard only after the start is active. However, if yours looks good (smells fresh, not discolored) by all means, go ahead and use it! :)
Prita says
Oh okay…. Thank you for your advice. So it’s better use the discards after the starter already active.
It’s day 6, but it doesn’t rise like 3-2 days ago. But, i keep feed it every night. Hope tomorrow will rise again.
Julia says
Thank you for this incredible resource! I’m running low on flour and in a strict quarantine…can I use cake flour to feed my starter? :-/ Thank you!
Emilie Raffa says
Julia, I typically do not use cake flour because of the additional additives. It might not work. If you want to experiment however, perhaps scale down the flour amount in this recipe (to save what you have) and see how it goes. Also: You’ll need to use less water than what’s indicated in the recipe in order to achieve the thick batter-like texture that is necessary. This is because cake flour is lower in protein compared to all purpose and bread flour, which means it will absorb less water.
Julia says
Thanks for the quick response! If I think I’m going to run out, I’ll just make a smaller loaf with the bread flour I have :-)
Ananya says
Hi, I’m trying to make the starter. It’s day 5 for me. Have been feeding the starter everyday. It’s really warm in India around 35 C.
My starter has a runny texture. It rises and falls over couple of hours. I don’t see any signs of bulk growth and doubling.
Please help!!
Emilie Raffa says
Hi there! This is VERY normal for bakers in hot climates: runny starter with a fast rise and fall. It’s also very easy to fix. You’ll need to add more flour until the texture is very thick. Do not be too concerned with the specific amount. Go by look and texture. Doing this will help to control the rise a bit. Also, you can switch to bread flour instead (if using all purpose flour); it will absorb more liquid.
Shivani says
Hi.. Even my starter is runny. It’s was day 7 for me yesterday. In the morning the rise was only 1/4th the starter size. In your pictures the starter has doubled. How to do that to mine? It rises and fallls and then I discard half of it and I’m back to the start..
Emilie Raffa says
Shivani, follow my same recommendations as indicated in the comment above. Adding more flour will help thicken the texture. Make sure it’s thick at every feeding. Switching to bread flour will help too, if you have it.
Ms Ali says
Hi there
Firstly I found your tutorial easy to follow !!
Im on day 3 and my starter (chachi) has risen and im super chuffed so far so good..
I am using a Kilner glass jar with a metal pull over lid lock , now do i completely close the lid or leave it ajar?
so far i have closed it air tight.
Thanks
Emilie Raffa says
Thank you! People go back and forth with this. It’s up to you. I’ve found that starters rise faster with the lid completely closed. However, as it grows the built up pressure might cause the starter to burst through the lid (which is why some suggest keeping it ajar). If your jar is big enough, this won’t be an issue. I recommend you play around and see what you like.
Alnisha Kasmani Kassam says
Ive put it in a 1l jar and its growing i am using the rubber band method, i fed it a little extra flour this afternoon and its bubbling nicely with the lid shut.
I am thinking this will take maybe 8 to 9 days
x
Emilie Raffa says
Fantastic!
Ms Ali says
OMG Emilie
I just realised my scales broke and I was wondering why the bubbles were few and the yeast sunk in water..
so…
im going to discard from day 5 (i have new scales now) and carry on from there is that ok?
x
Emilie Raffa says
Sure!
Ms Ali says
Hi Emilie
So i ended up feeding my starter (chachi) another week and ive just done the float test and OMG it floated for like 1 min.. Im super chuffed and will be making Sourdough tomorrow.
Thank you so much for your guidance
x
Emilie Raffa says
This is SO great to hear! Enjoy!
Emma says
Hi and thanks for this guide! After a failed starter by my hubby, mine is going a bit better. I’ve been using whole wheat flour from the get go, but switch to 1/4 whole and 1/4 all purpose a few days ago, as I will run out of whole soon and want to slowly transition it’s food. I’m at day 16 of feedings, been doing 2 a day the last few days, as it sometimes has an acetone smell now, however… It’s bubbly, rising daily, is like marshmellow fluff and seems happy. My issue is it doesn’t pass the float test and often smells of acetone. At this point I’m just keeping at it and hoping one day it magically floats. Haha Do you have any tips they may help?
Emilie Raffa says
It sounds like your starter is active. But you’re doing the float test too late. Do it when the starter is a peak height or double in size.
Emma says
Ah, so I’ve just gotta catch it at the right moment! I wondered why I happened to get a bit of float finally last night. Haha I’m going to watch closely today and catch it at max fluff, then try your sourdough recipe! Thanks so much!
Kerry Gbasai says
Well explained directions on the creating of sourdough starter. No “I must include my life story” when explaining the process which clutters up soooo many on-line recipe sites (sure they’re lovely people, but please, just cut to the chase, just give me the recipe!)
Will give sourdough a go since yeast still in short supply locally, and like to know how things have been done in various cultures over the centuries without modern, western world convenience products. Thanks.
Ritika Castelino says
Can i leave the starter in the same jar as u started?
Emilie Raffa says
Yes. Just clean it from time to time if necessary.
Effi says
Hello Emilie,
It is very cold here at the moment. Does the temperature need to be consistent when making the starter? During the day with the hearing in the house or the oven or microwave process you can control the heat. What happens at night when the house cools down. Does that effect the the progress of the starter other than slow it down? Any suggestions for night time or cooler environments?
Rhonda says
So ready to throw in the towel and admit defeat!
A friend gave me a starter and it worked wonderfully for the first 2 weeks. Then it stopped rising. I was feeding it a blend of 50:50 bread flour and whole wheat as he recommended keeping to a 1:1 ratio of flour and water. After a month I tossed it and tried using your recipe. I’m on my third attempt. I’m using whole wheat flour on day one and then moved to bread flour for the remaining feedings. The first attempt I fed for 2 weeks….it rose on day 2 and 3 – then it completely stopped. I convinced myself that I somehow messed up and started over. The 2nd attempt was the same, it rose on day 2 and 2 and then stopped after 14 days it was riddled with mold. I’m now on my day 6 of my third attempt and again it rose on day 2 and 3 and then stopped. It is 78 to 80 degrees in the kitchen. It sits on a granite countertop which is cool to the touch, but I have tried placing in on a towel and that didn’t seem to make a difference. I placed it on a windowsill and that hasn’t helped. I’m going to try placing it in my oven with the light on to see if that does any good.
It can’t be this difficult! I’m a pretty accomplished baker – but making and maintaining a starter has me waving the white flag.
Emilie Raffa says
Rhonda, because there are so many variables with sourdough starters it’s hard to pinpoint the exact issue without additional information specific to your situation. For example, what brand of flour are you using? Tap water or filtered water? Is your starter jar sitting next to a fruit bowl (this can be a food source for mold and fruit flies). If you have not done so already,
please read my Troubleshooting Guide. I think you will find some useful tips in that post. Don’t give up!
Rhonda Freeson says
Thanks for the reply. I’m using King Arthur and tap water. Its in a sealed plastic container but not next to a bowl of fruit. I get small bubbles at the surface but absolutely no rise. I’m on day 12. Someone recommended I starve it one day as I wasnt getting any hooch. I tried that…no change. I have starved it 2 days and just fed it again…finally had hooch. It is thick like pancake batter so I think my ratios are fine. I’ve let the house reach 81 degrees as well.
Emilie Raffa says
Two things come to mind: try using filtered water instead of tap. Sometimes the residual chemicals or chlorine in regular tap water can mess with sourdough. My tap is fine, but I do know water quality is a big issue for many sourdough bakers. If you have a fridge with a water filter, this would be perfect. Additionally, I’m not sure about the shape of your starter container (I picture it squat like tupperware), but try switching to a taller, cylinder shaped jar. You will be able to measure the rise a lot better.
Rhonda says
Thanks Emilie. My container is a tall plastic cylinder. I’ll switch to bottled water and see if that helps. The first starter had was from a friend living near me – he used tap water so I figured that it wasn’t a problem. But after a few weeks the starter he gave me did not rise anymore – so maybe that’s it. Should I start over from scratch or keep going with the current starter?
I’ve seen conflicting information about the jars being airtight so I have tried leaving the lid the loose as well. Should the lid be closed tight?
Emilie Raffa says
I would continue using your current starter, and see how it goes using the bottled water first. Once you rule in/out the water issue, you’ll know what direction to go in from there.
Regarding the conflicting information: welcome to sourdough! You can do either option. Starters need air, but too much air will make the surface dry out. Additionally, if you keep the lid closed for too long the jar might burst from the pressure build up. That’s why most bakers will recommend to cover it loosely. However, it’s up to you on how you want to proceed knowing these facts. In my experience, starters rise faster (given the right conditions) with the lid closed, and an occasional stir here and there for air. Try that.
Rhonda says
So I tried the bottled water and nothing changed. I threw it out and started over using the King Arthur whole wheat flour as I did before but this time using bottled water. Once again significant rise on Day 2. On Day 3 I switched to King Arthur bread flour and bottled water – no rise. Repeated on Day 4 – no rise. On Day 5 I decided to go back to whole wheat flour and I got a small rise. I’m on Day 6 and just added whole wheat again and will see if the rise is better. If that is the case I may have to experiment with a blend of whole wheat to bread flour.
This is interesting as I had a starter from a friend that was a blend of wheat and bread flours (50:50). I continued that blend of 50:50 but after a few weeks it simply stopped rising. I thought I killed it so I threw it out. Now I wonder if my bread flour just doesn’t have the nutrients to support a strong starter. I’m thinking a 70:30 blend of wheat to bread flour might work. Once I see a significant rise I’ll play around.
I’ve been at this since May – it would be nice to make some bread soon!
Elaine says
My starter works and I have made bread and bagels. So now I’ve put it in the fridge, when I want to use it again, what do I do? Does it have to be room temperature to use it in the recipe and do I feed it before using it? If so, how long before I use it should I feed it.
Nina says
Hi! This is my first attempt in making a sourdough starter. I followed everything you said, except I didn’t use whole wheat flour in the beginning since it was unavailable (I used AP flour instead). I also used tap water. There was some noticeable rise in my starter for the first 3 days but then on day 4, it stopped rising, became very runny, and the smell was horrible. But upon reading your guidelines and FAQs as well as the comments here, I didn’t start over and just continued with my feeding. I tried feeding twice a day to see if it made a difference. (Please note that I live in the Philippines where room temperature averages around 27-30°C) I think it made a difference because my starter began to smell quite sour/vinegary (not overpowering) and stopped turning runny. I also noted some bubbles on top and on the sides. However, my starter still won’t rise. I am still feeding it twice a day. I am now past week 2, and I am beginning to lose hope as I think I’m just wasting flour now. I don’t know what I’m doing wrong and I’m very frustrated. Hope you can help me. Thank you!
Emilie Raffa says
Hi Nina! It could be a few things. But in your case, specifically, the hot 27-30 C environmental room temperature might be the main issue. Flour is like a sponge. And in warm weather, it can make sourdough starters really runny and/or rise and fall very quickly. To remedy this, I would increase the flour to water ratio to create a thicker starter. So for example, if you have 30 g of starter, try feeding it with 60 g of flour + 60 g water. The texture should be very thick which will be helpful to withstand the heat. Feed it around the same time each day to train the rise and fall. Two feedings/day is not necessary if you fix the feeding quantity ratio. Hope this helps a bit :)
Or says
Hi Emilie,
First of all, I wanted to thank you for the very detailed and neat recipe – it looks long but the truth is that I have already gone over a few recipes, but yours is really helpful, especially for people like me that this is their first time ever (I didn’t even see sourdough in my life).
So my first attempt failed because after the first 48 hours, I discovered some mold – My explanation for this is that I opened the jar too many times or that 48 hours is too much given the summer heat in Israel or that the spoon I used was not clean enough.
The second attempt (which started on Friday evening) seems more successful, the starter raised seriously during the first 24 hours so I didn’t wait any longer and started the first feeding after 24 hours (Saturday evening). The following feedings were exactly according to the recipe but because I saw a lot of hooch I started the second feeding on Sunday at noon (a little over 12 hours after the first) and from then every 24 hours. The thing is that except for the first raise nothing happened… there are some bubbles and the smell is fine, especially after I get rid of the hooch (there is a fair amount of it after 24 hours) and feed it. I use filtered water, the same flour (whole wheat), precise amounts, it’s hot enough (25-30 c) in my kitchen, everything is clean and I have the same jar as yours… Thanks for your advice and sorry for the long story :)
Steffi G says
Hi there! I decided to try my hand at cultivating a starter after reading your article. I’m on Day 2 currently, and I was wondering why your recipe only calls for one feeding a day? It appears that many sites (hello rabbit hole!) call for two feedings, 12 hrs apart from Days 3-7 before the starter is mature. The simplicity of once a day is what drew me to your site, but I’m curious if there’s any major differences between feeding 1x or 2x per day. Thank you!
Emilie Raffa says
Great question. It all depends on who you ask ;) In my opinion, feeding it 2x/per day is not a practical option for every baker (especially for those who forget to feed their starter in the first place!). Plus, you’re using a lot of flour. There’s a lot of discard waste going on. And the acidity levels will be more mild. Feeding your starter 1x/ day at room temperature is sufficient given the right conditions. I know many bakers that do this with great success. With that said however, you can certainly feed it 2x/day if you want to experiment. There’s more that one way to get to the same end result.
Maria Lewis says
Sometimes my bread has a good strong sour taste and sometimes it hardly tastes sour at all. What is the cause of this?
Joanne says
21 July 2020,
Hi, I’ve been following with interest your tutorial on sour dough starters. Being new in this field, just wondering that when to start to discard half the dough on the 3rd day ,, do you just throw is away or can that be used?
sophie s says
Hi! You can use the “discard” for other things, like sourdough discard waffles (that are on this website) and there are also so many more recipes online! Just look up sourdough discard recipes-you can make bagels, pancakes, banana bread, brownies and so much more! I know there are also some breads you can make with the discard too, but I haven’t tried any yet:)
sophie s says
Also… Only use the discard if it smells/looks good. It should smell sort of sweet? It shouldn’t smell sour or look yucky.
Emilie Raffa says
Correct! Should smell fruity or yeasty, not super sour etc.
Emilie Raffa says
Yes! Discard can be used! But I only use it when it’s in good condition, doesn’t smell like vinegar, and hasn’t been sitting in the fridge for ages :)
Anna says
Hiya! I’ve been using your basic sourdough loaf starter recipe and really enjoying it, thank you! However the last one I made had no ride! I’ve noticed that my starter, which I was given by someone else, isn’t rising when it’s fed. It bubbles and slightly changes texture and then does create hooch, but definitely isn’t doubling in size. I have poured half of it away but that hasn’t helped. Do you have any ideas?!
Thanks so much!
Anna
Anna says
Sorry I’ve been using your basic sourdough loaf recipe, not your starter recipe!
Hayley says
Hello, if my starter isn’t rising after 7 days (but bubbling), do I continue to remove half the starter and add 60 g flour + 60 g water, or do I start using a 1:1:1 ratio? Thank you!
Emilie Raffa says
Try the 1:1:1 ratio at this point, warm water in your feedings, and switch to bread flour if possible.
Liz Dorsett says
I wrote to you or few days ago and asked you if I could continue using the starter even though I had used bleached Flower Carrier I did not realize that my flower was bleached until day 5 and I was wondering why nothing was happening. I have since been using bread flour and feeding it once A-day but it’s not arising like you say it should. Do you think I should start over or just continue and may be feed it twice A-day? Thank you.
Emilie Raffa says
Hi Liz, sometimes bleached flour will mess with the rise. I’d switch to unbleached flour. But it’s going to take time. Try feeding it twice a day if you’d like and see how it goes. I would start over if you do not see results.
Nancy says
This recipe produced the best sourdough bread that I’ve baked so far although the spring isn’t as good as I know it should be. I want to improve my culture and I’ve read that the best way is to use 5g culture/100 g water/100 g flour. So, my questions are:
1. Do you agree with this method?
2. My culture uses unbleached flour and distilled water but I’m using bleached flour and tap water for my bread. Would using unbleached flour and distilled water for the bread produce a better spring?
Emilie Raffa says
Hi Nancy! Please see below for my thoughts:
1.) Every baker has a different way of doing things. I personally do not feed my starter this way, but that doesn’t mean it’s wrong. I would experiment and see how you go. Additionally, if I could leave you with one piece of advice it would be this: sourdough is like a web and each step is connected. So while feeding your starter a certain way might strengthen it, it may not fix the oven spring issue. Additional factors for good oven spring include proper gluten development (do not rush the bulk rise), proper shaping and sufficient second rise, flour type etc.
2.) It’s possible. What brand of flours are you using for both?
Jocelyn says
I am already on my 3rd days. Do I need to stir the mixture of the starter till smooth before feeding? It has triple in size but n day 2 exactly after 36 hours. I m going to feed it tonight at the same time when started.
Emilie Raffa says
Hi there! No need to stir it before feeding; just add the flour and water and stir to combine.
Prita says
Owh …. so just remove half of the starter without mixing it (the top of the mixture), then start feed them, then mix it. Right? I thought stir the mixture before discard/removing, then feeding. :D thanks
Emilie Raffa says
Yes! That’s right. No need to stir it beforehand.
Prita says
Oke. One more, please…. discard half of the mixture from the bottom or top? Or it doesn’t matter at all?
Btw, on your resume, why on the 4th day the starter became 90 g (on the resume) + 60 gr flour + 60 gr water? On the 4th day, discard approximately half of the mixture too, isn’t it? Sorry, I just can’t understand it.
Btw, I forgot to measure the jar. :D
Thanks before.
Emilie Raffa says
When discarding a portion of the starter, you’re essentially pouring it out of the jar. You are discarding from the top. On the 4th day, the starter is 90g because that is half of 180g which is the total weight amount from the day before.
Anna says
I mixed my starter yesterday afternoon. It sat on my counter overnight with no significant change (I placed a rubber band around the jar as suggested). Today I placed it in the microwave with the door cracked. By this evening the starter was all the way to the lid with lots of bubbles. I was just reading through the faq and comments to see if anyone else has had this response. After reading how to test the starter I decided to give it a try before going to bed. The starter immediately rose to the top of the water and continued ton”float”. Is it possible for the starter to be active this quick?? The temp in the microwave was 75. Any thoughts as to when it might be ready to use?? This is just day 2!!!??
Any help/suggestions would be greatly appreciated!
Emilie Raffa says
Hi there! This is great! In fact, it happens to a lot of people on Day 2, especially when the weather is warm.
However, although your starter passed the float test, continue to feed it for the full 7 days to build up strength. You don’t want to jump the gun, make a loaf, only for it to come out flat. Also: don’t be alarmed if it doesn’t quite grow as high on Day 3 or 4… cultivating strong yeast takes time and it will get there when it’s ready.
Anvith says
I tested my sourdough starter by keeping a little bit of it in a glass full of water, and it rises to the top, but it sinks down after a couple seconds. Does it still mean my sourdough start is active?
Emilie Raffa says
Your starter is active. However, the test is most likely being done too late. Do the float test when the starter is at peak height before it begins to fall.
sophie says
Hi! I wrote a comment earlier this week (and your response was very helpful, THANK YOU!!), but I have another question regarding my starter. Mine is not very thick, it has the texture of a pancake batter that is more liquidy. I am on day 8 today. I was wondering if I could add a little more flour (maybe a 1: 1.5 :1 ratio?) Is there anything else I can compare the texture to, to make sure mine looks right?
Thank you!
-Sophie:)
Emilie Raffa says
ABSOLUTELY! Feeding ratios are always a baseline. Anytime your starter looks too thin (or thick) you can adjust it with additional flour (or water). What you’ve suggested above will work. The texture will be similar to thick, plain yogurt. Totally fine.
sophie says
thank you! also i just commented on another post… loved the light whole wheat sourdough bread! and my whole family DEVOURED the sourdough waffles! they were delish! thank you so much again:)
Emilie Raffa says
FANTASTIC! Thanks for letting me know! So glad you and your family liked everything :)
belle says
Thanks for sharing this. I followed your recipe and after day 7, success! This is after trying another recipe without success. Baked my first sourdough bread today using your recipe as well. I am about to put my started in the fridge. Do I feed it first before storing?
Tina says
I’m just in the thinking stage , not sure if I want to start or not. I’m not a huge bread eater but I love to bake and give baked goods as gifts. I have friends who are gluten intolerant . That said can it be started with a gluten free flour blend or with
ground oatmeal?
also is the discarded part a starter to give away? Or why is it discarded? Seems like so much is wasted ? What if you dont want to make bread every week, can it be postponed or slowed down or ?
Emilie Raffa says
Tina, you can definitely make this gluten free if you’d like. I’d try a gluten free flour blend.
Regarding the discarded part, it’s necessary to refresh the acidity levels within the starter and to maintain the overall growth in size. When it’s in good condition, the discard can be saved for other recipes like pancakes, waffles, etc. (if it smells and looks gross, you’ll have to toss it). You can also give it away. And if you don’t want to bake, just pop your starter in the fridge to slow it down.
Hopefully this has answered your questions. More details can be found here on the blog and in my book, Artisan Sourdough Made Simple.
Liz Dorsett says
I am on day 6 and wondering why the starter is not rising. I realized that I used the unbleached flour. If I start tomorrow adding to it with regular flour will it start to work or do I have to start over? I did use wheat flour on day one.
Emilie Raffa says
Hi there! The process is not instant; it takes time. Continue to feed it at approximately the same time each day, try warm water in your feedings, and be consistent.
Elizabeth Dorsett says
I just saw that you responded to my post after I posted again. It’s still not doing anything so I’m going to try feeding it twice A-day.
sophie says
Hi! My starter is on day 4. It started out very happy (or at least I think so!) and it was rising, and getting bigger. But today, after I fed it and marked where it was, and after a few hours, it hadn’t really risen. I keep seeing the “hooch” and pouring it out, and I saw some bubbles earlier this morning, but no rising! It also does not smell good at all, as you mentioned. Is it possible that if I didn’t check it for an hour/hour and a half that I missed it rising?
Also, should I only be feeding it once a day right now?
Thank you! Can’t wait to hear back from you.
Emilie Raffa says
Hi there! It’s very possible, especially in warm weather. But not to worry. Just continue feeding it 1x day per the recipe. Try to do your feedings at the same time each to train the rise and fall of your starter. This way, you’ll know about how long it takes to rise and it will help you with timing.
sophie says
Thank you Emilie!
BK Chicago suburb says
Ok day three and look my starter is doubled in size at the end of the day. Another recipe and 9 days later is finally starting to rise about a quarter above the line start line. The difference is yours starts with 60 grams and my first batch starts with 120 grams of water and whole flour as well. So excited wanted to share!
Sophie Geale says
Hey Emily! I’ve followed your recipe for the sourdough starter and it’s gone really really well. My starter is 17 days old now. However, in the past few days my starter has been exploding out of the 3/4 L jar. I keep it at room temperature, feed it twice a day in the 1:1:1 ratio. Before each feeding I pour off 1/2 to 2/3 of the starter but it still ends up overflowing the jar. I live in England and it’s not exactly hot here either. Do you know what I could be doing wrong? Or what this means? Also, my starter rises but never falls, no matter how long I leave it.
Any way, thank you for the recipe and all of the great information it’s been so useful!
Sophie
Emilie Raffa says
Hi Sophie! You are doing nothing wrong :) In fact, it sounds like your starter is quite active and strong which is a great thing. To control the rise, you can scale down your starter quantity so that you’re maintaining a smaller amount to begin with (and still use the large 3/4 L jar). Or, split the starter into 2 jars a keep one in the fridge and one at room temperature depending on how often you bake.
Regarding the rise and fall: it’s possible there’s more flour in the starter (or, the brand of flour you’re using absorbs more water than others) which tends to keep the starter at peak height for longer. Again, not a bad thing. It just means you have more wiggle room with timing in your baking schedule.
Hope this helps a bit!
Roz says
Have you heard of any success with this using any gluten free flours such as: quinoa, oats, rice, brown rice, tapioca, potato, corn flour, amaranth, etc, and would a person have to add guar gum or zanthan gum or baking soda or powder? What about adding sugar? Would that help?
Andrea says
How do i know if I need to feed my starter every 12 hours instead of 24 hours?? My starter is 6 days old and JUST started to almost double. It takes about 12 hours to reach peak before beginning to fall.
Jackie says
What do you do with the rest of ur starter? Like I made bread already with some of the starter but what do I do with the rest? Can I continue with it and feed it or start over and just throw away the old one?
Emilie Raffa says
Keep it! Always leave some in the jar to feed again and keep the process going; there’s no need to start from scratch creating a new starter every time.
Kimmerie says
Finally! I’ve attempted starter several times since being at home and this is the first one that worked! I’ve made several loaves of sandwich bread and am making the cinnamon rolls tomorrow. Thank. you for the great instructions and recipes! I’ve already divided my starter into two jars, one at room temp and one in the refrigerator. Their names are Romulus and Remus because it was when I was visiting Rome last summer that I decided I was going to learn how to bake bread.
Nicole Garcia says
Hi Emilie,
I started a starter but my kitchen is a bit too cold for it to grow. Would it be ok to leave it in my oven overnight with the light on and door cracked open? Thank you 😀
Nicole
Emilie Raffa says
Nicole, because all ovens are different, I wouldn’t leave the starter jar in there overnight even with the door cracked open. It might get too hot. Try using warm water in your feedings and the oven tip throughout the day when you can monitor it.
Sarah says
I love all the detail in your instructions. I am on Day 4 and things seemed to be going as expected, however when I opened my jar this morning it smelled like the back of a trash pickup truck! It doubled after fed on day 3 and smelled ok. I haven’t seen any presence of “hooch.” What could be the problem? Or should I just wait until my week is over to assess again?
Gary Roussak says
Sarah,
Don’t worry about that – mine did too. I would describe it as “camembert that somebody had been sick on after a night on the booze”. Apologies for that ! The smell was particularly prevalent on Day 4. By Day 7 it had been replaced by a strange but very different odour – a mix of sourness, slightly cider, slightly sweet, slightly yeasty – hard to describe. The reason for the unpleasant bit at Day 4 is because the Lactobacillus needed for yeast activity has been overtaken by something called Leuconostoc – which gets the blame for the aweful odour. Eventually the Lactobacillus wins over the Leuconostoc and the bad smell disappears.
All the best.
Gary
Sarah says
Gary you saved the yeast monster from a ride in the big plastic bag! I was skeptical for a few days as I am trying to reassure my husband that this is going to make delicious bread. We are in day 7 now and definitely not on the streets of New Orleans after a weekend of party goers! We are now in a pleasantly sour yeast zone almost like a brewery. I love your description and I understood exactly. Thanks for the science behind the smell. You have given me hope and saved face:) Thanks!
Lee Gabel says
Greetings Emilie,
Knowing that a starter should follow the 1:1:1 ratio when feeding, why is it that on days 4 through 7, the instructions say to feed the starter less and less each day? I had great bubbly action on day 3, but rise and bubbles diminished over days 4-7. Could that mean I was starving my starter?
With thanks, Lee
Emilie Raffa says
Lee, the 1:1:1 ratio applies to ongoing feedings after the starter has been created. The recipe/formula here follows a different format.
Rhonda says
I have followed the recipe exactly but I’m on day 10 and my starter simply won’t rise. I’m using a food scale measured in grams, King Arthur bread flour. I have small bubbles near the surface but not throughout. I’m in Southern California so it is pretty warm here. The temperature in the kitchen is typically 77 or 78 degrees. The starter smells very pleasant and is a nice pretty color – but it is just not rising. Any ideas of what I’m missing.
Andrea says
Hi,
I had the same thing happen to mine. After much research i concluded that my starter was a victim of a certain type of bacteria that can basically take over in the beginning and seriously slow down yeast production. 3 weeks later and it is finally showing signs of life and rising a bit each day. Just stick with it! Or look up recipes that starts with pineapple juice in the beginning. The juice lowers the pH and keeps that pesky bacteria in check so the yeast can grow. I started seeing results on day 5!
Rhonda says
Sadly around day 15 it was riddled with mold. I’m starting over and hoping for better luck this time.