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
Liesl says
Hi Emilie,
I have had a long dormant period after going back to work, but have a couple weeks off from an exposure, so I’m back at it again:). First, I want to say that I do love your recipes that you email. I tried the Sicilian Caponata tonight and it was spectacular! I also want to say that I proved over my dormancy that sourdough will survive if you neglect it! I also, having made a loaf today and failed, realized that although sourdough steps are simple, there is a lot of technique involved. I over-proofed the second proof when I got distracted, and I discovered what the bread does (deflates) when this happens:( But I want to share that I found a site (Cooks Illustrated maybe) that said if this happens you can save it by gently punching down and letting proof a second time like it should have been. My question is this: it seems that the starter becomes stronger with age, and I am wondering if that is why my overnight rise takes longer than expected- because the starter is not as strong?
Emilie Raffa says
Hi Liesl!
Ok, so I just answered your comment (in this post) re: sourdough starters, temperature etc. I think the new info will help!
Regarding the second rise, here’s where it gets tricky…
In most circumstances, sourdough cannot be compared to doughs made with instant yeast (I’m assuming Cooks Illustrated was referring to the latter?). They’re two different beasts. Doughs made with instant yeast will usually rise again after gently deflating because the yeast is super strong. Sourdough on the other hand, is not always as predictable. Just keep this in mind as you continue to experiment!
Bekah says
Hi, sorry if this question has already been asked. I’ve been reading online about starters and some bloggers say it’s really important to have the same type of flour in your starter as in your bread recipe. But it seems like that is not an issue for you. Do you know why it’s not important? Are there any specific flours that I should have the same kind of flour in the starter and bread?
Emilie Raffa says
Great question, Bekah! In my experience, it all depends on the specific recipe you’re following and how much starter is required.
For example, 50 g of all white starter used in a whole wheat dough is not going to make or break it. It’s such a small amount. However, 150 g of whole wheat starter in an all white bread dough will change the crumb structure due to the increased amount of bran. Does that make sense?
This is why I use an all white starter for pretty much everything; it’s the most versatile. Some bakers will use a 50/50 blend white & whole wheat if they want something in between.
Bekah says
That makes sense. So if I want to make a whole wheat bread recipe but only have an all-white starter, would it make a difference? Maybe I could feed it with half whole wheat for a few days first?
Emilie Raffa says
Hi! Sure, feed it with half & half. That sounds like a good compromise!
Bekah says
Ok thank you. One more question…so if I’m on day 7 and it’s rising a few cm and marshmallow-like and bubbly, but not doubling, I will continue discarding and feeding each day until it starts doubling in size. My question is about once it starts to double in size. I’ve been reading in the comments and it seems like you say you don’t discard after your starter is active? And I think you said you do a 1:1:1 feeding ratio? What does that mean?
Emilie Raffa says
Bekah, I always discard before feeding my starter when it’s active. This controls the acidity levels and prevents it from growing to big!
The feeding ratio is equal parts water & flour by weight. So for example, if you had 50 g of starter, you’d feed it with 50 g of water and 50 g of flour to maintain a 100% hydration starter, which is the most common type. If you had 100 g of starter, you’d feed it 100 g water + 100 g flour. Please keep in mind, this is the feeding ratio I follow after the starter has been created (the feeding ratio per this recipe is different).
Bekah says
Sounds good. Thank you for your help!
Emilie Raffa says
My pleasure :)
Amanda says
Yes! You’ve answered perfectly :) thank you so much!!
Catherine Hunter says
I’ve learned A LOT here. Thanks very much for helping a gal out. Also, can I use organic flour when making my bread even though my starter wasn’t made with organic flour?
Emilie Raffa says
My pleasure! Yes: you can definitely use organic flour for the bread, regardless of what your starter is made of :)
Amanda says
Hi Emilie! Thank you so much for this recipe- i follow your blog religiously :) I actually made my sourdough starter according to your recipe but was curious about maintenance in regards to the discarding half and then feeding 60g flour + 60g water. I know that on some other maintenance recipes, they tell you to discard all but 120g starter and then feed it 120g flour + 120g water. I wanted to ask you if you think this 1:1:1 feeding ratio (I only feed my starter once/week then back in the fridge) is better, or I should stick with discarding half and feeding it 60+60? Or I guess I’m just curious as to what difference it makes? Thanks in advance – really appreciate it!
Emilie Raffa says
Hi Amanda! Thank you! Ok, so to clarify: the ratio for creating a starter (per the directions here) are slightly different than the feeding ratio for ongoing maintenance.
In short: I’d recommend a 1:1:1 ratio moving forward. The starter amount can be scaled up or down. So if you have 80g of starter, feed it with 80g flour + 80g water. If you have 100g of starter, you’d feed it with 100g + 100g. Make sense?
Please let me know if I’ve answered your question :)
Linda says
Hello Emilie, thank you for everything you do to promote SD baking! I have been baking every day since March this year. I keep my starter on the counter in the kitchen, not in the fridge and I keep only 2 grams per day, and feed it once a day at 1.15.15. (Keeping only 2g p.d. of strong starter saves a ton of discard) I adjust the feeding ratio depending on room temperature – on a hot day even 1.20.20 works, but in the winter this had to come right down to 1.2.2. To bake on any day, no matter what the room temperature is, I take 30g of the strong mother starter and feed it 1.1.1. to get a 100% hydrated levain of 90g, which has doubled in size in ±3 hours, which is what I use for baking. So far, so good…
Where the wheels are coming off for me is with the hydration ratios for the actual loaf (not the levain). Bakers on social media claim to use 85% and up – even 100% hydration. I cant get above 65% hydration. My flour is organic, unbleached, 11.3% protein. If I mix it with more than 65% water I get slop. I have tried autolysing and not autolysing, I’ve tried kneading less and kneading longer, by hand using either Renaud or slap and fold and I’ve tried with a machine mixer. None of these work for me with highly hydrated dough. After two hours of coil and folds, I get beautiful elasticity at 65% hydration, but anything higher is still too wet. Where am I going wrong? I am happy with my 65% hydrated loaves, but I would love to achieve 85% with more open lacy crumb and I dream of one day achieving a pan de cristol glass bread.
Emilie Raffa says
Hi Linda! Thanks for all of the detailed info. Sounds like your starter is vibrant an strong!
Regarding your dough: it’s sticky above 65% hydration because the protein content (11.3%) is too low. It cannot absorb the additional water.
Now, this doesn’t mean you’re doing anything wrong. You can make all kinds of delicious bread with a lower protein flour. If you want to increase the hydration %, you’ll have to increase the protein content. Try using a bread flour with 12.7% to start and see how that particular brand absorbs a given amount of water.
In the future, whenever you see a baker on IG using 85% or higher etc., always ask yourself: what type of flour did they use? And what’s the protein content?
Hope this helps ;)
Emma Charlton Kemm says
Firstly, I love your website and your yummy recipes. I stumbled across it, as I am keen to bake sourdough bread. Your sough dough starter recipe is so easy to follow.
However, I need a little assistance; I have used spelt flour for this starter and on day two there were a few bubbles throughout and a tiny bit of hooch. On day three, I fed it and it more than doubled in size by the end of the day, the next morning I fed it and there seems to be no movement at all, with the absence of any bubbles. Have I killed it? Should I just continue to feed it and see how it goes? I am thinking that perhaps the house was particularly chilly yesterday, but it was in the same spot as previous days…
Lastly, the is the leftover starter from day three (where it rose and fell beautifully) ok to use in your banana bread recipe?
x
Emiliya says
Hi,
I’m on day 5 and I’m getting hootch twice a day :( I’m feeding the starter every time I discard the liquid. But I’m getting the same result… It started off good with a lot of bubbles, but haven’t seen any since day 2. What should I do? I don’t believe my kitchen is that warm :(
Emilie Raffa says
Sounds like your starter is really hungry! I would add more flour (than water) to make it thicker. Starters that are really liquid rise and fall a lot faster which could be why you’re seeing hooch twice a day. Extra flour will help.
Julia says
The same thing is happening to me! Should I feed it twice a day or should I just add more than 1/2 cup of flour during the one feeding per day? At what point would you suggest starting over? (I’m on day 6 and I also haven’t really seen my started grow since day 2 maybe 3)
Also, this blog has been super helpful so thank you!!
Neal Barker says
How much starter do you use when baking sourdough or rye bread?
Emilie Raffa says
Neal, it depends on the recipe & method you’re following. This will vary from baker to baker. If I’m doing an overnight rise, I’ll use about 50 g of starter. For a same day bake (assuming the dough is rising in a warm spot) I might use about 100 – 150 g.
Sara says
Thank you for your help and dedication to the success of all of us attempting to do this…..question….Im on day 7 and I finally have consistent bubbling and rising…but it isnt quite fluffy yet….when do I transfer to a clean jar to store? Is it after I feed and observe? I am guessing I am close….thank you
Emilie Raffa says
Sara, this is great! Sounds like your starter is active. It’s ok if the texture isn’t quite fluffy; it’s possible your starter is not as thick as mine, which is fine. If it’s bubbly, rising and falling consistently, and passes the float test you’re good to go.
Regarding the jar- you only have to change it out if it’s crusty/dirty looking from all the feedings. If it looks fine, then leave it.
Brian says
I made a mistake of starting with another recipe instead of yours, which did not mention anything about discarding! Hopefully I can still salvage my sourdough starter and switch to your recipe.
I started with equal parts of all purpose flour and water, day 2 fed same amounts of water and flour (without discarding), and now it’s day 3. Should I discard 3/4 of my starter before feeding? I’m thinking of just leaving my starter alone today since you left yours on day 2.
Brian Luk says
I ended up discarding my last batch: :(. Anyways I started a new one following your recipe now I’m on day 4. I understand discarding half everyday before feeding but I want to ask about how much to feed. You kept to 60/60g everyday but would it matter if I feed more or less (with ratio still in proportion)?
Emilie Raffa says
Hi Brian, to clarify: are you referring to feeding frequencies (i.e. more than 1x per day)? Or changing the actual quantities? Thanks!
Kim says
Hey~
I have had a starter for several months…have tried a few breads, pancakes etc . My breads have been a bit dense….my sourdough bubbles and doubles in size but it is really thick….almost peanut butter consistency. Friend told me about you and just got your book. Today i discarded and left 120g and added 60g flour and 60 of water. Was i suppose to discard all but 60g?
Denise says
I hope you can help. I received a starter and when feeding, it rises nicely. There are bubbles all throughout the starter but the top forms a soft crust. I only cover it with a light towel. Is that my problem? Should I use a tight wrap like plastic wrap or a waxed wrap. Your recipe has the best explanation I have found! Thank you!
Emilie Raffa says
Yes! When too much air gets into your starter, a crust will form on the surface. I would use wrap or a lid instead, if you have one that fits. Just remove the crust that you have now (sorry if that sounds gross, lol) and feed the starter underneath with fresh flour and water; no need to start over.
Denise says
Thank you so much for the reply!
Samir Jarrar says
I hope things go well for everybody..After 24 hours(first day) i had my starter double in size and had the bubbles with no bad smell …i discarded half and fed it …after 3 hours it doubled in size…( now i don’t know what to do .. is this normal?? I used a mix of white and whole wheat with warm water and a dash of sugar…shall i continue feeding 3-4 times daily or what you suggest..many thanks
Christine says
Hi.
First of all, I love your step by step recipe. It is really beneficial for beginners like me. Thanks. 😄
I have a few questions as I am not sure whether my current starter is ok. I am currently on day 7 and it have big and small bubbles. But, I didn’t see it double in size everyday. In your recipe, it said to discard half of it but Everytime I measure the starter to mix with the new flour and water, the amount is exact. Sometimes will have leftover but not until half of d normal discard. Is this normal?
Besides that, how do we know when will it be ready? Must it be double in size and floating test successful only consider the starter is ready?
Thanks.
Kat Pettipas says
Hi there :)
I was far too excited and didn’t read you instructions properly – oops. I am on day 6, but have only been removing 60g of starter each morning during feeding (not half). Do you believe my starter will still be okay? There seems to be bubbles and it smells fine … maybe I should remove half tomorrow/going forward and feed it for a few more days ?
Many thanks!
Kat
Emilie Raffa says
It will be fine. The amount removed does not have to be exact. If anything, keep your starter on the thicker side to give it a boost. When in doubt, always feed it for a few more days. :)
D says
what if I forgot to discard the starter on day 6 … I added the 60 g flour and 60 g water but forgot to discard a portion–it smells very good though?
Donna Arts says
THANK YOU for your comprehensive website about SourDough and Starter! I am a newbie and happened to stumble upon your site and I am now using your recipe and website exclusively – it is so nicely laid out and detailed. You seem to have covered ALL possibilities and I therefore expected it all to be so straight forward and “easy”. :-) But alas, I have one question (so far): After ~ 7 days (or more, depending) we should be looking for the starter to be “doubled in size” – does this mean that the starter, after feeding it, will have doubled in size and will REMAIN that size? Or do you mean, after feeding the starter we should monitor it while it rests, to see if, AT ANY POINT, it doubles in size … but then would expect that it will fall back down again? Thank you!
Emilie Raffa says
Hi Donna! Thank you so much- glad to hear you’re finding the information helpful :)
To answer your question: after feeding your starter, eventually, it will double in size. This can take anywhere from 2-12 hrs depending on how warm the temperature is (starters rise faster in warm weather) and its overall rising strength. So yes, you’ll have to monitor it while it rests to see what it does.
Once it doubles in size, it will only remain at “peak height” for a certain amount of time. It doesn’t stay that way forever. It will eventually collapse. And the timeframe is different for everyone. When it does collapse, it needs to be fed again.
Bottom line: The rise and fall of your starter is a normal occurrence.
Hope this makes sense!
Maddie Carroll says
Hi, so I am on day one, and my starter is looking like dough. I added more water to it to try and make it less thick, but I am not sure if I added too much water. Also, I don’t have unbleached all-purpose flour, will bleached flour work?
Thanks,
Maddie
Emilie Raffa says
Hi Maddie! In my experience, thicker is better than thinner when first creating a starter. I wouldn’t worry about the exact amount of water (if you think you added too much). It’s easily adjustable. I typically don’t recommend bleached flour, but I’ve heard that it does work in some cases.
Kallee says
Is it a must for me to change into another jar after the starter is ready? Or can i just use the current one?
Emilie Raffa says
Kallee, it’s up to you. If it looks clean (an not crusty) go ahead and keep using it.
Johana Suarez says
Hi Emilie, I’ll start by saying I really like your book, I bought it recently after deciding to step into sourdough making world. Currently, I haven’t passed the first pages because I’ve trying to get my starter ready without any success. First time I used organic flour and not, didn’t work. Second time I messed the instructions up and now, well, third time’s the charm, isn’t it?
I just wanted to know what should I do if my starter is not doubling its size after some time. I see it has the right texture, some bubbles at first and then it gets a little runny without any growing activity.
Now on day 4th, my starter doesn’t look remotely close to the book’s 4th day image :(
I’m using unbleached KAF, filtered water and glass container and also been through all comments from this post, FAQ and troubleshooting guide.
Please please help, besides patience, what can I do?
Many thanks Emilie!
Emilie Raffa says
Hi Johana! I think the issue for you is consistency. It seems like you are doing all the right things, the starter might need time. Make sure to feed it at roughly the same time each day to train the rise and fall, use a rubber band around the jar to measure its growth, and let it rest in a warm spot (lately, I’ve been placing my starter jar in hot water bath to boost the rise). Hopefully these tips will help a bit :)
Johana Suarez says
Hi Emily, thank you for your reply and your tips!! An update: My starter is on day 17 and nothing…I’m losing hope :( I followed feeding schedule, discarding half and feeding it with 1:1 hydration ratio, placing it in the oven off with the light on and after 9 hours I barely see it grows 1/4 of its size and that’s all . I know there is some activity because I see some bubbles, it has a nice smell, but it doesn’t get the texture or the expected growth of a ready sourdough starter. What should I do, continuing cultivating my patience, don’t give up and feeding Miss atomic bomb (my starter name) or start a new one? In case I need to continue feeding it, should I keep discarding half of it? I really appreciate your advice.. many thanks again!
Nancy Faraj says
My dad said that when he was a kid, they used to store the sourdough starter in the flour. It was a hot climate (in the Middle East.) Is that a good place if I am in Canada and my house is usually about 15 degrees C (60 F) in the winter, I’m on Day 5 and it is working well with organic flour, btw! Thank you for the recipe!
Emilie Raffa says
Hi Nancy! That is so interesting, I’ve never heard of storing the actual starter in the flour. But I can see how that would work in hot climates. You can certainly try it if you want. However, at 15C it’s perfectly fine to store the jar on the counter or in the fridge, if you don’t bake often.
Julianne Remington says
Hi! I tried this recipe once and accidentally over watered it one day. This go round, I was not able to make it home at the normal feeding time on day 4 and did not end up feeding it until 5-6 hours after I had on day 3. Is this an issue? I am seeing bubbles, but I do not think it doubled in size. Should I do something different?
Emilie Raffa says
It’s totally fine. Not an issue. Just jump back into the recipe, adding more flour to compensate for the extra water. If you missed your scheduled feeding time, try to get back on track. The process might take a bit longer, but once you’re more consistent with feedings and quantities etc. it should double and bubble :)
Julianne Remington says
Okay! I did trash the one that I over watered and am on try two. I think I am going to start feeding it in the evening instead of in the afternoon. So I changed the time on day 4. IDK if this makes sense, but is that okay?
Russ F says
Hi Emilie,
May I asked if I am using 1 and half cup of bread flour and 1 and half superfine wholewheat flour (total 3 cups), how much (in grams) of the starter based on this starter (60g flour +60g water) should I be adding into the dough mixture to make aSourdough loaf? And how much water (in ml) do you reccomend for a 70 to 75 hydration?
Thank you.
Russ
Emilie Raffa says
Hi there! The amount of starter is flexible. There’s no set rule. It really all depends on how fast/slow you want the dough to rise.
As a starting point: use 50-60g of starter + 375g of the mixed flours + 280g water + 9g sea salt. This should bring the dough to around 76% hydration. Keep in mind though, whole wheat flour absorbs more than regular white flour so the hydration % is relative to the type of flours you’re using (and how much they soak up). A long, overnight rise is best with this formula.
Hope this helps!
Rusd says
Hi Emilie,
Thank you for your reply. I am on day 8 of the starter. I began day 1 with rye flour 60g and lukewarm water. On day 2, it was bubbling nicely. I added 60g of flour (30g rye and 30g all-purpose). Within 3 hours, it has risen 3 times. But on day 3 onwards, it is hardly bubbling and had hooch in day 3 which was removed. The texture was towards runny instead of paste-like. The climate is 32°C in Singapore which is warm and humid. Any advise? I also atarted another jar with 60g plain flour and 60g water. On day 2, when it bubbles up, I added this to the main starter to boost it. I alao trying to place it in a lightly heated oven.
Thanks.
Russ
Emilie Raffa says
Hi there! Your starter will look different on different days. Runny is normal. Hooch is normal. It just needs more food. Rye flour absorbs differently than all purpose or bread flour, so it’s best to go by texture and not exact quantity amounts; make sense? So just add ore flour to get it to thicken up.
Additionally, when the weather is really warm, your starter will rise and fall quickly, become soupy, and hooch will appear faster. This can happen when the starter is sitting in the oven (even though it’s lightly heated, it could be too hot- no more than 80 F is sufficient. Double check with an oven thermometer) or on the counter at room temperature.
Russ says
Hi Emilie, thank you for your reply. I just periodically thurn on the oven at 150°c for 30 or 60 seconds and turn it off. It is just a little warm when I placed the jar in. And noticed more tiny bubbles appeared than when I leave it outside though tropical weather is around 26 to 30°C here.
I have a question about discarding half the starter daily. How long do we need to keep discarding half before feeding back 60/60 flour and water? Until the starter does a rise and fall to double size each day? Is there like a time when we just need to add flour ans water without the need to discard?
May I also ask, to tell if a starter is ready, after the feed each day, it will definitely double or triple in size and them reside? Is that the sign the starter is ready?
Hope yoi cam help clarify. Thank you so much.
– Russ.
JosieP. says
I’ve been wanting to make a sourdough starter for about two years. I got serious about it this spring but became overwhelmed by reading all of the information out there. Today, I threw caution to the wind and, armed with your simple recipe and encouraging advice, I jumped in with both feet. I am so excited to see what happens and, like a little child, I keep running to check on my cute little jar in the kitchen. My starter has existed for almost sixteen hours and I just discovered the first two bubbles. Yay! Thank you for giving me the courage to try. The whole family is interested in what’s going on with the starter, which we named Fernando. I’ve had several questions that I can’t seem to find the answers to but, for now, I’ll just ask this…Do I actually throw away (in the trash) the discard for the first few days until the starter is fully active? I assume the first few days of discard are useless since there’s not enough natural yeast. Thank you for your blog, and this post, and your book, which I hope to own soon!
Emilie Raffa says
This is wonderful, Josie! Thanks so much for sharing. From starter creation to making actual bread, sourdough truly is such a fun and exciting process. It will teach you a lot.
Regarding the discard, I do not recommend using it at first. It’s too smelly, sometimes discolored etc. Just throw it in the trash. Once your starter is active, the discard will be in better condition to use successfully in your recipes.
PS: there’s a whole chapter on discard recipes in my book, too! ;)
Siling lim says
i am at day 7 but it doesnt smell fruity nor bubbling. do i feed for more days?
Kirsty says
Hi, I notice you use a mason jar with a clip top lid to store the starter. But I’m a bit confused – if you close the lid how will the air and the yeast in the air get to it? Do you close the lid but remove the seal? Thanks!
Elham says
Hi Emilie,
I’m Elham ,one of your followers,thank you for your helpful book . My starter is in day 8 , it rise and I can see lots of small bubbles in the surface and throughout the culture but it’s not double in size or anything close to your photos so should I feeding 1:1:1 or continue by half starter and 60 g flour and 60 g water ? Is it ready for baking ?
Thank you so much :)
Elham Ghouchani says
Also one more question: could you please let me know: I’m feeding my starter twice every day at 8 am ,8 pm and I’m making the whole wheat sourdough dough at 2 pm . So should I feeding my starter after around 2pm or should I wait till 8 pm ???
Thank you 🦋🍀🌿
Emilie Raffa says
Hello Elham! It’s up to you. Typically, I always feed my starter again right after using it to make bread dough. That’s just what I do.
However, if the 8 am & 8 pm feeding schedule is more beneficial because it gives you a better idea of how long the starter takes to rise and fall, then stick with that.
The interesting thing about sourdough starters is that there’s no right or wrong way; you can experiment and make changes to suit your needs and curiosity.
Emilie Raffa says
Since posting this comment, has it doubled yet? I’m assuming so after reading your other comment? Fingers crossed! xx
Elham says
Thank you Emilie🌸🌸🌸 yes ,Janann became double and bubbly 😊 and I’m making delicious whole wheat sourdough bread thank to you 🥂
Emilie Raffa says
Oh fantastic! I’m SO happy to hear this. Welcome to the world Janann :)
Analise says
Such an informative site, thanks. Sourdough is about to become my new hobby.
Narbara says
Same problem as Kelly. On 4th day it stopped bubbling and got mouldy on top. Threw whole batch away.
Jen Accaira says
I love the idea of giving the starter a name! Is it really a tradition? I look forward to doing this! Thank you for explaining it all….now it doesn’t seem so daunting! I live at 8000 feet…..do you know if that altitude will affect any outcome?
Kelly says
I followed all instructions and on day 3 I had gross mold on my starter! Eek! Any thoughts on how to prevent that? Thanks!
Emilie Raffa says
Hi Kelly! Mold is such a bummer. Have a look at my Trouble Shooting Guide for more info regarding mold. There’s some great info from readers in the comment section too.
Lily says
Can I use the sourdough starter and make bread with the bread machine? Husband just bought me a bread machine.
Emilie Raffa says
Hi Lily! It depends on the style of bread, but it definitely can be done. Just keep in mind, rise times will vary because sourdough doesn’t rise as fast as dough made with instant yeast. Have fun!
David’s mum says
A quick tip, freeze some of your discard (after the starter is well established.). Then, if you ever kill it, it is faster to re-establish. It saved my starter, David Dowie, in the early days when I wasn’t into the habit of feeding it regularly. I’d grown quite attached to his mismatched eyes and quick rising ways so I wanted him back instead of starting over.
Unfortunately, after 3 years my starter kicked the proverbial mason jar (died) due to an extended absence. The last frozen batch was 2 years old and I learned even frozen yeast doesn’t endure that long in a home freezer. The taste was okay but he just doesn’t have the rising power he used to. Time to start again…
Shaymaa Elkadi says
Hi Im day 5 but its stopped doubling and feels quite runny! whats happening? 🤣
Emilie Raffa says
Your starter will look different on different days! Continue to feed it per the recipe for best results. If you find that it’s still too runny add more flour, 1 tbsp. at a time, until it thickens up.
Nixo says
Hi, quick question – is it OK if the jar is airtight? I see on the photos that you have removed the seal ring from your lid, is it better this way? Does it need to “breathe”, even when with the lid closed?
Thank you in advance! :)
Emilie Raffa says
Hi there! Yes and no. If your jar is large enough airtight is fine. If your jar is small, you might want to crack the lid because as the starter grows it will burst through the top otherwise. Just use your judgement. Nothing is set in stone :)
Nixo says
Great! Thank you! :)
Anna says
ROCKET SCIENCE!!! On my day 5: no bubbles, just a layer of liquid…I started off with bubbles (on whole weat flour) but after changing to regular flour evreything stopped ;( I fed today with whole weat and hoping for a good result.
Melanie ware says
When I make my loaf of bread and put remaining starter in fridge and feed it every day…..do I continue to take half out first??
Emilie Raffa says
Yes! Always discard a portion before adding the flour and water.
Kathleen says
I made my starter per your instructions and it seemed just fine. When I chose a recipe I did not have a scale to weigh my ingredients so I converted the numbers and used my measuring cups. My sourdough turned out a bit heavy but I think it had good flavor. I will now look for one of your recipes. Like you said dont give up! It has been like a science project. Thank you Kathy
Zahra says
Hi I am on day 3 – starter was looking good. I tried to do the recipe on recall and REMOVED 60g on day 3 before adding 60g white flour, 60g water. Is this salvageable to continue, or shall I start again? Thanks!
Terri says
Hi – my starter is on day 9 :-( I don’t want to give up!! It has bubbles and still smells bad – do I just keep waiting??
Terri Peri says
Day 13, its beginning to double!!
Emilie Raffa says
Yay! Congrats!
Pat says
Hi, I made my starter about a month ago and put it in the fridge but forgot to feed it. It has a black watery layer on top. Can I still use this or should I throw it out and start over?
Emilie Raffa says
Pat, it can still be used. Just discard the liquid with any discolored starter underneath. Continue to feed it and store at room temperature until it perks back up. This might take a few days :)
Madison G. says
I have made starter before and I enjoyed the process. That was years ago. I Today is day 2 for me and I’m quite excited to get this going again!! Thanks for such a well explained method Emilie!
Emilie Raffa says
You’re very welcome – enjoy!
Cassim says
So just need to ask. If I want to use the starter in other dough recipes how do I measure out. Eg I need a tsp of yeast. I want to use starter. How much starter would I use. Thanks alot
Emilie Raffa says
Hi there! For clarification, are you looking to convert a recipe made with instant yeast to sourdough?
Keith says
i live in sydney, australia and have been having so much trouble with mould growing in my starter. glad to know i’m not the only australian with this problem. i’m trying again with a new batch and hopefully this one works
Noreen rose says
I’m so excited about sour dough. Love it. I started a starter over a week ago and used bleached flour. I don’t feel it is ready as it smells like polish remover. So I started another using unbleached flour. I think it is doing better but still have the remover smell. After feeding it smells better. No mold. Any ideas?
Madison G. says
@noreen rose, Emilie says above that does happen and it’s a sign the starter needs to be fed. Just pour off the liquid and feed. :) Hope it works!
Lindsey H says
Hi,
I’m on day 12 and it’s not doubling. I am getting bubbles on the top and doesn’t smell terrible. But it’s not rising. I didn’t have WW flour, so I only used all purpose. I’m a little discouraged…do I just keep going and eventually it will start rising? When do you get to the point of having to throw it out and start over?
Emilie Raffa says
Hi Lindsey! There are so many variables to consider when creating a starter from scratch- don’t get discouraged! Try reading my troubleshooting guide for additional helpful info.
Taylor says
Hi! I’m at the end of day 6, and my starter still smells like horrid vomit :( it started smelling this way day 3. It is not growing/rising at all, but it still bubbles. Any idea if I should keep going or start over? Is there anything I can do? All of my research says this is normal for day 3-4, but that it should have resolved by now. There is “hooch” on the top layer every morning, which I’ve been pouring off with my discard. No mold or discoloration. I also transferred to a new, clean jar on day 5. I don’t want to give up since I’m almost 7 days in and it’s bubbly, but I don’t know if its salvageable.
Lisa says
Can you please tell me how to cook it now? 😬 Thx!
Emilie Raffa says
Hi there! To make bread please visit my Beginner Sourdough or this Artisan Sourdough with All Purpose Flour. Have fun!
Catherine Ilett says
Hi, Great recipe and now have 2 on the go. My first is 12 days now and I want to put in the fridge but do I store while it is risen or wait for it to fall?
Thanks Cathy
Emilie Raffa says
Hi there! It doesn’t really matter… I typically feed my starter first, then pop it in the fridge. Just make sure the jar you’re using can accommodate additional growth; it will continue to rise a bit in the fridge directly after a feeding.
Carrie says
I haven’t started making my starter yet, but I’m about to. I was just wondering, can the portion that is discarded before each feeding be put in another jar and fed as well to reduce waste or for someone intending to bake a large quantity?
Emilie Raffa says
During the creation process, the discard is typically not in good condition to save. However, once your starter is up and running, the discard is usually more fresh which then can be saved to create another starter or to use in discard recipes. Alternatively, you can reduce this recipe in half, starting with 30 g of flour instead.
Jennifer Stephens says
So glad you asked this! I have friends wanting my discard to start their own. I am on Day 3.
Becky says
I love this experience! I haven’t done this in years but it came right back to me. One question: can you feed the starter with more whole wheat flour instead of unbleached white flour? My doctor wants me to eat sourdough wheat, but I can’t find it in our town, so I decided to make my own. I didn’t know whether the chemical makeup of wheat flour would make a difference in the composition.
Emilie Raffa says
Absolutely! You’ll just end up with a slightly different starter which is totally fine. Due to the ww flour, it will be slightly thicker. But again, this is fine (and can be easily adjusted with more water, if you’d like).