This post will teach you how to make a beginner sourdough starter at home, step-by-step. All you need is flour, water and a little bit of patience. Before you know it, you’ll have your very own bubbly, active sourdough starter to make my best sourdough bread recipe, sourdough focaccia and more! Grab your personal sourdough starter feeding chart.
Looking to bake sourdough bread? First: you’ll need a sourdough starter. Without it, your bread won’t rise. It’s the absolute heart and soul of sourdough baking. Creating a sourdough starter from scratch is not hard to do. However, the process is intimidating, especially for beginners. Let’s change that.
Adapted from my bestselling book Artisan Sourdough Made Simple, I will demystify and simplify the process with step-by-step recipe instructions. In approximately 7+ days (yes, it takes that long- there are no shortcuts) you’ll get approximately 1 cup of bubbly, active sourdough starter which is more than enough to make bread, including my best sourdough bread recipe with olive oil (most popular recipe on my blog!). More sourdough bread recipes here.
Sourdough is more than just a recipe; it’s an understanding. So before we dive in, let’s define.
What Is Sourdough Starter?
A sourdough starter is a live, fermented culture of flour and water filled with wild yeast and bacteria from our environment. A small portion is added to sourdough bread dough to make it rise. Commercial yeast IS NOT required.
Sounds a bit weird, right? Of course it does. Know this: natural “wild” yeast is all around us. It can be found in a bag of flour, in the air, on your hands etc. Just because you can’t see it, doesn’t mean it’s not there and doing its thing. It’s like magic.
How Long Will It Take?
To create a sourdough starter from scratch, the overall process will take 7 days (or more) from start to finish. It’s not instant. First, you’ll create the starter with whole wheat flour to jumpstart fermentation. Then, you’ll continue to feed it with regular all purpose flour or bread flour to cultivate the wild yeasts and friendly bacteria. Once it’s created, you’ll keep it alive with ongoing feedings and care, which you can read about here.
When Will It Be Ready To Use?
Your starter is ready to use when it has doubled in size, with plenty of bubbles on the surface and throughout the culture.
NOTE: It’s not uncommon for it to take up to two weeks or more for the starter to become active. It all depends. I know this timeframe sounds a bit vague, but growing yeast in a jar (that’s basically what you’re doing) can be unpredictable at times. Please be patient if the process takes time for you- it’s normal.
Is It Difficult To Do?
Absolutely not! In short: you’re basically adding flour and water to a jar, feeding it with more flour and water and waiting for it to become bubbly, active and double in size. That’s it. Most of your time involvement is hands-off. Can I ask you a favor though? Don’t overthink it. There’s a ton of sourdough information out there, and you will fall down a major rabbit hole if you start poking around. Just stick to this tutorial for now, follow the steps as written and just go for it.
Beginner Sourdough Starter Recipe {Step-By-Step}
You Will Need:
Supplies
- 3/4 L jar (I use this one)
- Digital scale
- Small rubber spatula
Ingredients
To create the sourdough starter on Day 1:
- 60 g (1/2 cup) whole wheat flour
- 60 g (1/4 cup) water
To feed the sourdough starter each day (Days 3-7):
- 60 g (1/2 cup) unbleached all purpose flour or bread flour
- 60 g (1/4 cup) water
NOTE: Use regular, unbleached all purpose flour or bread flour for best results. I use flour from KAF, Trader Joe’s or Whole Foods. As for organic flour, I first learned that it wasn’t always successful when first creating a sourdough starter (sourdough can be finicky). However, due to the widespread use of glyphosate, I’ve been inspired to re-test with organic flour. The results were good. Please experiment with what resonates. For the water, filtered or tap water is fine. Use the latter if you know it’s mostly chemical/chlorine free.
Day 1: Make The Sourdough Starter
- First, download and print out this chart. It’s your daily “at a glance” feeding schedule to keep you on track.
- Add 60 g (1⁄2 cup) of whole wheat flour and 60 g (1⁄4 cup) of water to your sourdough starter jar. Total yield: 120 g sourdough starter.
- Mix with a fork until smooth; the consistency will be thick and pasty.
- Cover with plastic wrap or a lid, and let rest in a warm spot, about 75 F for 24 hours.
Temperature Tips: Temperature is very important. If it’s too cold, your starter won’t rise and the process will take longer. Consider the following tips if you’re looking for a warm, 75 F spot. Place your starter on a cookie sheet inside the oven (turned off) with the light on for a only few hours to give it a boost (please don’t leave it there overnight- the environment will become too warm). Monitor the temperature with an oven thermometer. You can also use a proofing box set to your desired temperature, or a microwave with the door ajar and the light on.
Day 2: Got Bubbles?
- Today, you’re going to check if any small bubbles have appeared on the surface.
- Bubbles indicate fermentation, which is what you want. However, it’s okay if you don’t see anything right away; the bubbles might have appeared and dissolved overnight while you were sleeping. This happens quite often.
- You do not have to do anything else on Day 2. Just let it rest in your warm spot for another 24 hours. Feel free to stir once or twice to oxygenate the mixture.
Tip: What’s That Brown Liquid? During the creation process, and even after your starter has been established, a dark liquid might appear on the surface (the image below shows the liquid in the middle of the starter). This liquid is called “hooch” and is an indication that your starter is hungry. It also has a very distinct smell, similar to rubbing alcohol or gym socks. This is normal. Don’t freak out. Any time you see this liquid, it’s best to pour it off before feeding it with fresh flour and water.
Days 3-7: Feed Your Sourdough Starter
Whether bubbles are visible or not, it’s time to start the ongoing feeding process. As the natural yeasts begin to develop, your starter will rise. Bubbles will form on the surface. Eventually, your starter will fall back down or “collapse” indicating that it’s time to feed it again. The goal: is to increase the total quantity to about 236 g (1 cup) following the specific feeding ratio outlined below on each day.
Before you begin, a few tips for success:
- Establish a feeding schedule. Feed your starter at the same time each day. This will train your starter to rise and fall predictably, which is what you want. Consider feeding your starter in the morning when you wake up. Again, this is where my feeding chart comes in handy.
- Track the growth. Place a rubber band or piece of masking tape around the jar to measure the starter as it rises. When it falls, you’ll see streaks of starter on the sides of the jar.
- Keep your jar clean: Use a small rubber spatula to scrape down the sides of the jar to prevent mold growing up the sides.
- Be patient. This is a slow, gradual process. Remember: temperature (75 F) and consistency (daily feedings @ approximately the same time each day) is key.
Day 3:
- Remove and discard half (60g) of your sourdough starter from the jar. To do so: use a spoon to scoop it out, or pour the starter directly into a bowl to weigh (you can also just eyeball it- the amount doesn’t have to be exact). The texture will be very stretchy.
- To the jar: Add 60 g (1⁄2 cup) of all-purpose flour + 60 g (1/4 cup) of water. Mix with a fork until smooth. Scrape down the sides with a small rubber spatular. The texture should resemble thick pancake batter or plain yogurt at this point.
- Cover and let rest in a warm spot, 70-75 F for 24 hours.
- Total yield: 180 g starter.
Day 4:
- Remove and discard half (90 g) of the sourdough starter.
- To the jar: Add 60 g (1⁄2 cup) of all-purpose flour + 60 g (1/4 cup) of water to the jar. Mix well and scrape down the sides.
- Cover and let rest in a warm spot for 24 hours.
- Total yield: 210 g starter.
- Note: The growth of your starter might appear to slow down on Days 3-4, after switching to all purpose or bread flour for the ongoing feedings. This is normal. Your starter needs more time to adjust. Be patient.
Day 5:
- Remove and discard half (105 g) of the sourdough starter.
- To the jar: Add 60 g (1⁄2 cup) of all-purpose flour + 60 g (1/4 cup) of water. Mix well.
- Cover and let rest in a warm spot for 24 hours.
- Total yield: 225 g starter
Day 6:
- Remove and discard half (112 g) of the starter.
- To the jar: Add 60 g (1⁄2 cup) of all-purpose flour + 60 g (1/4 cup) of water. Mix well and scrape down the sides.
- Cover and let rest in a warm spot for 24 hours.
- Total yield: 232.5 g starter
Day 7:
- Remove and discard half (116.25) of the sourdough starter.
- To the jar: Add 60 g (1⁄2 cup) of all-purpose flour + 60 g (1/4 cup) of water. Mix well, and scrape down the sides.
- Cover and let rest in a warm spot for 24 hours.
- Total yield: 236 g starter
Day 7-8: A Sourdough Starter Is Born!
- By now, your sourdough starter should have doubled in size. You should see plenty of bubbles, both large and small. The texture will now be spongy, fluffy, and similar to roasted marshmallows (think: s’mores). It should also smell pleasant and not like stinky gym socks. If these conditions are met, your starter is now active.
- The very last step is to transfer your sourdough starter to a nice, clean jar. Do this only if your current jar needs a good scrub. Otherwise, leave it as is.
- In keeping with tradition, you can also name your sourdough starter (and please do). My starter is called Dillon after my oldest boy. It’s bright and bubbly, just like him ;)
- Now you’re ready to bake. Start with my beginner sourdough bread recipe- you’re going to love it!
Feeding & Maintaining Sourdough Starter For Ongoing Care
So you’ve created a sourdough starter! Now what? Just like any living creature, your starter must be kept alive with regular feedings, proper storage, and ongoing care to keep to maintain its strength. If your starter is not strong, your bread will not rise. Once you’re starter is established, read my companion article to learn exactly how I do it- Feeding Sourdough Starter: My Best Tips & Tricks. Have more questions? Read troubleshooting your sourdough starter.
Note: You will need to feed your starter every time prior to making bread dough and to maintain it (keep it alive).
How To Store Sourdough Starter
At Room Temperature: If you bake often, let’s say a few times a week, store your starter at room temperature. This will speed up fermentation, making the starter bubbly, active, and ready to use faster. Room temperature starters should be fed one to two times a day, depending on how quickly they rise and fall.
In the Fridge: If you don’t bake that often, store your starter in the fridge covered with a lid. You’ll only need to feed it about once a week or so to maintain its strength when not in use (you can just feed it cold and then pop it back in the fridge right afterwards; no need to warm it up first). When you are ready to make dough, feed your starter at room temperature as needed, to wake it back up.
Frequently Asked Questions & Helpful Info:
1.) What If my starter is not ready after 7+ days?
Feed every 8-12 hours (not 24) and continue the same formula: Discard half starter. Feed (Add): 60g flour & 60g water and store at 70-75°F / 21-24°C. Too runny? Add an additional 1-2 tbs of flour. Note: the most common reason for your starter not starting is cold temperature.
2.) Can this sourdough starter be made with all purpose flour only?
Yes. The process might take a little longer.
3.) Can sourdough starter be made with bread flour only?
Yes. Because it’s more “thirsty” than AP flour, add more water if the texture is too thick.
4.) Can this sourdough starter be made with whole wheat, spelt flour or rye flour only?
Yes. Like bread flour, whole grain flour absorbs more water than all purpose flour, so adjust the texture with additional water your starter is too thick.
5.) Can sourdough starter be made with bleached flour?
Yes. But it’s not recommended. The chemicals can throw off the fermentation process. Some readers have reported success, however. Your choice!
6.) Why do you use whole wheat flour in the beginning of the recipe? And then switch to all purpose flour for the ongoing feedings?
Whole wheat flour is used to jumpstart the fermentation process. All purpose flour or bread flour is used for the ongoing feedings because it’s inexpensive, practical and suitable for everyday baking.
7.) On Days 3 & 4, my starter is not as bubbly compared to Days 1 & 2. Growth is slowing down. Why?
As mentioned in question #5, whole wheat flour is used in the beginning to jumpstart fermentation. This is why you saw bubbles right away. When you switch to all purpose or bread flour for the ongoing feedings, growth will inevitably slow down on Days 3-4, as your starter needs time to adjust to the new flour. This is normal. Growth is still happening.
8.) For the daily feedings, you mention to feed your starter “equal parts” flour and water by weight. For example: 60 g (1⁄2 cup) flour + 60 g (1⁄4 cup). But the volume conversions (measuring cups) are not equal. Is this a typo?
No. It’s not a typo. “Equal parts” refers to feeding by weight only. Not measuring cups. Here’s why: different ingredients weigh different amounts based on density. For example 1 cup of flour can weigh anywhere from 125-150 g depending on how it was packed into the measuring cup. 1 cup of water can weigh anywhere between 236-250 g. Because weights are constant, it streamlines the process for accuracy. It is the preferred measuring unit in bread baking. The volume approximates are listed for convenience because not everyone has a scale.
9.) Can I use the sourdough discard from Day 1-7 for something else?
In the beginning, I typically don’t recommend using the discard (it’s usually really smelly and discolored). I recommend using the discard after the starter has been established. However, everyone will have a different experience with this. If it looks good- use it! And yes, you can save it to create a new, separate sourdough starter if you’d like. For more info please read Sourdough Discard 101: Recipes & Faqs Answered.
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Beginner Sourdough Starter Recipe
- Yield: appx. 236 g (1 cup)
- Category: Sourdough Starter
- Method: 1-Bowl
- Cuisine: American
- Diet: Vegan
Description
Looking for an easy, sourdough starter recipe for beginners? Adapted from my bestselling book Artisan Sourdough Made Simple, follow my no-nonsense, step-by-step guide for practical tips, tricks, and ongoing care- anyone can do it. Use it to make my famous golden, crusty sourdough bread recipe.
Please read my notes below before you begin.
Notes, Tips & Expectations:
- Download & print personal sourdough starter feeding chart {here}.
- The overall process takes ~7+ days, if the temperature is warm enough, ideally 70-75 F. However, it can take up to 2+ weeks or more for a strong starter to become established. Do not ignore the importance of temperature.
- Growth will seem to slow down on Days 3-4. This delay is commonly called a “false” start. It’s also normal- the yeast needs time to cultivate. Please be patient!
- You will need one large 3/4 L jar, or something of similar size (I use this one). Place a rubber band or piece of masking tape around the jar to measure the starter’s growth as it rises.
- To clarify feeding your starter: “equal parts” refers to equal weights only, not measuring cups. Example: 60 g (1/2 cup) flour + 60 g (1/4 cup) water. Same weight. Different volume. Not a typo. Why? Flour is light, fluffy and full of air pockets, so it takes up more space in a measuring cup (but weighs less than water). Water is more dense and compact; it takes up less space but weighs more than flour. That’s why their cup measurements don’t match, even when their weights are identical. Many bakers get confused by this. I’ve included volume measurements for convenience since not everyone owns a scale. But, do choose one measurement system and stick with it for feeding!
Ingredients
Note: Once your starter is established, make your first loaf using my sourdough bread recipe.
- 1x (5lb) bag all purpose flour or bread flour (I use either KAF, Trader Joe’s, or Whole Foods)
- 1/2 cup (60g) whole wheat flour (I use KAF whole wheat)
- Water, preferably warm around 85 F
Instructions
Before you begin: Establish a feeding schedule. Meaning, feed your starter at the same time each day. This will establish consistency, which sourdough starters love. Consider feeding your starter in the morning when you wake up.
Day 1:
- Combine 60 g (1⁄2 cup) of whole wheat flour + 60 g (1⁄4 cup) of warm water in a large jar. Mix with a fork until smooth; the consistency will be thick and pasty.
- Cover with plastic wrap, reusable wax wrap, or a lid and let rest in a warm spot, about 70-75 F for 24 hours. Temperature is important.
- Total approximate yield: 120 g starter
TIP: Looking for a warm, 75 F spot? Place your starter on a cookie sheet inside the oven (turned off) with the light on for only 1-2 hours (it can get hot in there, so keep you eye on it!). Center rack is best. You can also use a proofing box set to your desired temperature, or a microwave with the door ajar and light on.
Day 2:
Check to see if any bubbles have appeared on the surface. If you don’t see anything, it’s okay. The bubbles might have appeared and dissolved overnight while you were sleeping. Feel free to stir once or twice to oxygenate the mixture. Otherwise, you don’t have to do anything else now. Rest the starter for another 24 hours.
TIP: During the creation process, and even after your starter has been established, a dark liquid might appear on the surface and throughout the culture. It has a very stinky smell, similar to rubbing alcohol or gym socks. This liquid is called “hooch” and is an indication that your starter needs to be fed. It’s normal. Any time you see this liquid, it’s best to remove it along with any discolored starter present.
Day 3:
- Remove and discard half (60g) of your sourdough starter from the jar. To do so: use a spoon to scoop it out, or pour it directly into a bowl to weigh (you can also just eyeball the amount- it doesn’t have to be exact). The texture will be very stretchy.
- To the jar: Add 60 g (1⁄2 cup) of all-purpose flour + 60 g (1/4 cup) of water. Mix with a fork until smooth. Scrape down the sides with a small rubber spatular. The texture should resemble thick pancake batter or plain yogurt at this point.
- Cover and let rest in a warm spot, 70-75 F for 24 hours.
- Total yield: 180 g starter
Day 4:
- Remove and discard half (90 g) of the sourdough starter.
- To the jar: Add 60 g (1⁄2 cup) of all-purpose flour + 60 g (1/4 cup) of water to the jar. Mix well. Scrape down the sides.
- Cover and let rest in a warm spot, 70-75 F for 24 hours.
- Total yield: 210 g starter
Note: The growth of your starter might appear to slow down on Days 3-4, after switching to all purpose or bread flour for the ongoing feedings. This is normal. Your starter needs more time to adjust. Be patient.
Day 5:
- Remove and discard half (105 g) of the sourdough starter.
- To the jar: Add 60 g (1⁄2 cup) of all-purpose flour + 60 g (1/4 cup) of water. Mix well. Scrape down the sides.
- Cover and let rest in a warm spot, 70-75 F for 24 hours.
- Total yield: 225 g starter
Day 6:
- Remove and discard half (112 g) of the sourdough starter.
- To the jar: Add 60 g (1⁄2 cup) of all-purpose flour + 60 g (1/4 cup) of water. Mix well. Scrape down the sides.
- Cover and let rest in a warm spot, 70-75 F for 24 hours.
- Total yield: 232.5 g starter
Day 7:
- Remove and discard half (116.25) of the sourdough starter.
- To the jar: Add 60 g (1⁄2 cup) of all-purpose flour + 60 g (1/4 cup) of water. Mix well. Scrape down the sides.
- Cover and let rest in a warm spot, 70-75 F for 24 hours.
- Total yield: 236 g starter
Day 8:
When your starter is fully active, do the float test. Feed your starter, wait for it to double in size, and then drop a teaspoon of bubbly starter into a jar of water; if it floats to the top it’s ready to use.
Storage Options
If you bake often, store your starter at room temperature (feed it 1x-2x a day to keep it active). If you plan to bake only once in a while, store it in the fridge to preserve its strength (feed it 1x a week). When storing your starter in the fridge, there’s no need to bring it to room temperature first before feeding it. Just give it some flour and water and pop it back in the fridge.
Comments
Stacy says
Hello!
Do I need to use whole wheat flower on day one or can I use bread flower each day? Thank you! I’m excited to try!
Emilie Raffa says
You can use bread flour the entire time. However, the overall process might take longer. Whole wheat flour is used to jumpstart the fermentation process.
Jordan says
Just finally got my starter bubbling and doubling after 10 days! I wasn’t seeing any growth at day 7/8, so I did switch to bread flour (previously was using AP non-bleached flour), and was keeping it in my oven with light on in between feedings. We live in the Midwest so I think the temp was the biggest hindrance! Just put together my first loaf of bread, wish me luck!!
Emilie Raffa says
Jordan, this is excellent and super helpful feedback. Thank you!
Cate Duhig says
Hi! I am super new to sourdough and loving this recipe so far. I am on day 8 or 9 of making the starter and it is doubling overnight but smells super acidic in the morning. Does it just need more time/days to be fed or how can I fix the acidity to make it ready for bread?
BARBARA L KOMAR says
I think I am doing this wrong I have been discarding 50g than adding 50 g flour (bread flour) and 50 g for water I am on day 12 It is just about up to thr rim of a quart mason jar. Should I start over? I statered with wheat flour
Kristal Drayton says
You’re to start on day 2 discarding 60g, then add 60 g of flour and 60 g of water, and each day you keep discarding HALF OF YOUR TOTAL AMOUNT SO IT WILL NOT WILL BE MORE THEN 60. That is why she has the chart you can save to your phone, or print out, as well as in the instructions it has the exact measurements everyday on what discard you will take, but no matter what you the out for your half everyday, you will ALWAYS be adding 60g of flour and 60g of water, that will not change. I hope this helps you out a bit!
Amber says
How do you make a starter with gluten free flour?
Linda says
Hi. I finely have success with your starter recipe. Thank you. This is my first attempt
Bread dough is trying to rise and I’m following your advice but put it in microwave with light on hoping for it to fully rise since last night. But looking at dough I can see that it looks like it has a dry
skin on top. Is it ok?
Michelle Marom says
Hi. Quick question about temperature. After leaving it in the oven for 2 hours with the light on, I know you said to remove it and let it rest on the counter. My house is never at 70 degrees. It’s uaullay at 67-68 degrees so I wasn’t sure what to do with the starter. Can I leave it in the oven without the light on after the 2 hours and just keep it there for the week? That is the only place in my house where it may be the warmest. I didn’t know if keeping it on my counter will alter anything but wanted to check. I love these directions. I have been looking at so many and they are daunting. Thank you for being clear and simple.
Megan says
If you need to feel some hope during the “dead” phase. Try using a coffee filter secured with a rubber band instead of a lid. Sometimes, just setting the lid on top does not give the starter enough oxygen to grow. After spending hours on sourdough Reddit, I saw that using a coffee filter as a lid may help, and I am now seeing growth after days of seeing only bubbles. Woohoo!
Chase Valeriote says
Hi there! I just wanted to clarify your instructions for putting the starter in the oven on day one. does this mean I only have to rest it for 1-2 hours instead of 24? or do i take it out and put it somewhere else to rest until the next day, does that spot also have to be 75 degrees?
Martina says
Hello,
Thank you so much for these instructions!
I’d never made sourdough and I’m currently on day 12.
My starter is not doubled in size yet (although it’s getting there), but yesterday I did the float test with a tsp of the discard and it did float.
Does this mean it’s ready?
(My house is at 20°C, so a little chilly).
Also, in your instructions you say to discard half and then add 60g of water and flour.
Does it mean that I should wait until the starter is ready before I start feeding it at a 1:1:1 ratio?
Thanks again! I can’t wait to try your recipes!
Kelsie says
Hello! This recipe has been so amazing and easy to follow, thank you so much! I’m on day 7 and haven’t fed it yet but my starter has been super bubbly and has been doubling the last couple of days. Do I still need to wait until day 8 to start baking? Thank you!
SK says
Day 8 of the starter and the consistency is more of melted marshmallow rather than spongey marshmallow. Also tried the teaspoon of starter in water test and it did not float. Ive been keeping it at 72°, and feeding at the same time each day. My starter does not seem to be ready, what should I do?
Bowie says
I’m in the same boat at the moment! I was thinking maybe temperature was too low (even though that’s what she suggests, other websites say warmer than 75 F is ideal)?
Michelle says
I am in the same situation. My flour is fresh. I’m wondering if that may be the problem with yours? I can’t think of anything else. Did anything change since you wrote this post?
Liz says
Hi! In this article you say to “let rest in a warm spot, 70-75 F” but in the Troubleshooting Your Sourdough Starter article you say “the ideal temperature is somewhere between 75-85 F” – which one is correct? I’ve been keeping my starter (currently on day 6) at 75 F but there have only been little bubbles at the surface and no growing/doubling so I’m wondering if temperature is the reason? I’ve been following all directions perfectly (I know it’s still early in the process, but want to set myself up for success).
Patience says
Once starter is active and ready to use do you cover with lid loosely (like just sit it on unscrewed) or finger tight? I plan on leaving it out on the counter if that makes any difference and baking regularly.
Emilie Raffa says
Hi there! You can do both, depending on what your preference. Loosely covered allows a bit of air in if your starter needs it; airtight keeps debris and flies out.
Luci says
Can i use 00 flour? I used whole wheat to start but im only on the 2nd day and realised i only have 00 flour.
Emilie Raffa says
It’s definitely possible. But for this recipe, I cannot guarantee the results. I work with 00 flour often for pasta; so I know it’s less absorbent than bread flour. This means the texture of your starter might be more runny than usual, indicating that you will need to add more flour to thicken up the texture. Does that makes sense? I would grab a bag of bread flour to be on the safe side.
Venessa Johnson says
If you store your starter in the refrigerator does it have to remain in the refrigerator? Or can you take it out of said refrigerator and keep in on the counter top because you are baking more?
Emilie Raffa says
No, it doesn’t always have to remain in the fridge. You can remove it at anytime to store on the counter instead. Up to you!
Ana Maria Ujvari says
After the eight day the starter is ready, and I want to bake a loaf of bread, how much of the starter do I need to use?
Emilie Raffa says
It depends on the recipe you’re following. They’re all different. My beginner sourdough bread recipe (linked here) calls for 150 g. But the range can be anywhere from 50-200 g. Either way, you’ll have enough after following this recipe!
Amber says
I accidentally added bread flour to my starter when feeding it, instead of all purpose! What do I do? Did I ruin it?
Emilie Raffa says
Not at all. You didn’t ruin in. Bread flour or all purpose flour can be used. Stick with the bread flour, you might have faster results if your temperature is right.
Sarah says
Hi! Thank you for your recipe and amazing book. When I began my starter I did not have a scale and used your 1/2 cup starter, 1/2 cup flour, 1/4 cup water ratio. All my bread turned out perfect! I received a scale for Christmas and switched to weighing my starter, fliyr, and water in grams, but I am ending up with much less starter and my bread is not rising. When I weigh my starter after it has been stirred and I am discarding half of it, 60g is only equal to about 1/4 cup of starter, not 1/2. What am I doing wrong? My half cup of flour seems to be correct, it is about 60 g.
Emilie Raffa says
Hi there! You’re not doing anything wrong. Converting grams to cups (and vice versa) is not exact; it’s only approximate. Grams measure weight and cups measure volume, which can vary depending on the ingredient’s density. In your case, 60 g of starter stirred down lost a bit of volume, therefore it measured out at only 1/4 cup not 1/2 cup (if I’m understanding you correctly). So, it’s 100% normal to get different results when switching measuring systems. My recommendation is to just stick with one system. And that would be measuring cups for you if that’s what works. Hope this helps!
Sarah says
Thank you!!
Claudia says
Thank you so much for this amazingly detailed information.
I am just starting my sourdough journey & there is so much different information out there that blows my mind.
I shall be just sticking to yours & I’m now feeling a lot more confident now.
Thank you so much.
Kind regards xx
Emilie Raffa says
There is a ton of information out there! It’s wild. I’m happy to help you along your journey.
Yenuhen says
Hi, thank you for sharing this recipe.
If on day 8 I still have to keep feeding the starter do you still recommend following a 1:1:1 ratio?
I currently have 236g of starter but it’s got minimal bubbles and hasn’t doubled in size. I’m considering doing a 1:2:2 ratio using 30g of what I currently have, would you recommend? I’m trying to avoid having too much starter once it gets to be fully active.
Emilie Raffa says
Understood. Typically, on Day 8, I recommend continuing with the same formula (every 12 hours): discarding half and adding 60 g flour + 60 g of water, plus additional flour (1-2 tbsp) if the texture is very runny, especially if not using bread flour. The temperature must be warm enough to see a burst in activity. Try a hot water bath and leave it on the counter until you see it start to rise. it’s a waiting game. With that said, if you feel called to follow a 1:2:2 using 30 g instead, there’s no harm in trying it at all. The texture will be thicker. This is part of “getting to know” your starter and what works best for it specific microbial makeup and your personal conditions.
Yenuhen says
Thank you for your response. After I posted my question I kept on doing research on your page and I came across your starter chart where you shared the info you replied with. I followed the 12hr feeding schedule keeping everything else the same and today I can officially say I have an active starter 😁
Many thanks for sharing your knowledge!
Mel M says
I’m a newbie when it comes to sourdough. I followed your recipe for sourdough starter and everything seemed to be going just fine until day 6. I discarded 112g and fed it 60g each of AP flour and water and it hasn’t risen since its feeding 8 hours ago. What should I do? I hope I don’t have to start from scratch!
Kelsie says
I keep getting a hard brown crust forming on top of my starter. I’m only on day two but restarted once on day two because of it. Today I have just stirred it in twice but now wondering if I should have scraped it off? I’ve been using a cloth covering on it but just put a rubber one on top. Should I start over or will the hard crusty pieces mixed in be okay eventually? Thank you!
Emilie Raffa says
Hi there! The crust is from the cloth- too much air is getting into the jar. Use a lid instead, either resting it on top or making it airtight. As for the crusty bits, it’s hard to say! I would scoop out as much as you can and just continue with what you have (knowing that there might be a few lumps in the mix). Or, just start over.
Kelsie says
Thank you so much!
Kyle says
Hello,
What do I do with the daily discard? Trash? Or could you put it into a separate container, put it in the fridge and save for later? And just put the other discards on top of that?
Thanks!
Emilie Raffa says
When first creating a sourdough starter from scratch, the discard is not the best quality. It smells and is sometimes discolored. Once your starter is established, go ahead and use/save the discard for something else.
Elise says
Hi. I am on Day 17 and my starter has never risen more than an inch. I have been weighing and discarding half every morning, using KA AP flour, and filtered water. At first I thought maybe it was too cold but for at least 10 days I have been putting it in a warm water bath or in the oven with the light on. It will float on the top of water but has never doubled in size – not even close. What am I doing wrong?
Emilie Raffa says
It sounds like your starter is somewhat active; I think it needs a slight boost. Do you have bread flour? Try using that, warmer water in your feedings appx. 80 F+ and continue to let it rest in a hot water bath. You’re not doing anything wrong. You’re almost there. And I know this because your float test is hopeful!
Steve says
Today is day 8 and everything has worked out perfectly. The only thing I did a little different was made two feedings around day 3 so that I could get to an evening feeding schedule for more convenience. I’m going to feed it this morning and attempt to get started on my first loaf this afternoon. Thank you for your guidance.
Emilie Raffa says
Steve, this is great feedback. Thank you. Happy baking!
Dani says
Hi, I’m on day 8 and my starter has never risen, should i continue or start over?
Thank you.
Emilie Raffa says
I would continue with the process. It can take up to (2) weeks to fully activate your starter if your conditions are off. Make sure it’s resting in a warm spot appx. 75 F and use warmer water in your feedings.
Olivia says
Thank you for this information..I’m on day 6 and my starter has never risen either…good to know not to start over 😊
Kyle says
Hello,
When you say to “discard” do you mean to throw that removed portion into the trash? Thanks!
Emilie Raffa says
The term “discard” in sourdough can be a bit misleading because you don’t always have to throw it away. Sourdough discard can be used in a variety of sourdough discard recipes, and/or saved in the fridge for another use. To answer your question more specifically, in this recipe, when you’re fist creating a sourdough starter from scratch, I do not recommend saving the discard. The quality is usually poor. I usually throw it out. Once your starter is up and running however, the discard is better to use for whatever you’d like.
Beth Blaylock says
I got the heating pad about day 5. Started at 70 and just kept creeping up. It was quite runny, but I have been reading your comments here and added flour as needed. It is not doughy, but not runny. Still not much going on. I fed at 6:30 AM. I have some bubbles, but no rising. Do I keep going?
Emilie Raffa says
Yes. Keep going. Bubbles indicate activity, so it’s just a waiting game now. Keep that warm temperature consistent and continue to correct the texture if it’s too runny. You’re not doing anything wrong; I think it’s a temperature issue in your case paired with the type/brand of flour you’re using.
George says
I’m on day 4 and everything looks great, but I just screwed up and only removed 60g instead of 90g. Stupid, I know, but I didn’t realize it until after I “fed it Do I need to start all over? Thanks
Rebecca Purvis says
After day 7 how much do you discard and feed daily?
Thanks
Rebecca
Beth Blaylock says
Good morning! I am on Day 9. I followed the recipe for the 24 hour feedings with no luck. I switched on day 7-1/2 to 12 hour feedings. I use Great Value unbleached bread flour. I invested in a heating plate with dome and have had it at 75 until now. After feeding, I upped it to 76. I get very few bubbles and no rising. Any ideas what may be wrong?
Thank you.
Emilie Raffa says
Hi Beth! These are good changes. You’re on the right path. To clarify: how long have you using the heating pad? The full 9 days? Or have you just started using it on day 7 1/2? Also, what is the texture of your starter? Thick or runny? Thanks!
Etalya Simmonds says
Hi! I’m going to start this weekend, however how much do you feed it while its in storage (the fridge method)? I know you said once a week, but I wasn’t sure how much water/flour & do we have to discard any of it like we previously did when storing it?
Lisa Dawson says
Thank you for the recipe. Maybe this has been asked before, but if so, I apologize. You’ve listed 60g (1/2c) of flour and 60g (1/4c) of water. Isn’t it supposed to be 1/2c of flour and 1/4c of water? Both are listed as 60g
I’m confused.
Emilie Raffa says
Hi Lisa! Yes! I get this one a lot 😂 All good- see the FAQ section, #7 for more detail. In short: Equal parts refers to *weight* only. Not measuring cups. That’s why they are not the same. The conversion doesn’t work that way since different ingredients weigh different amounts.
Benji says
Im on day 22 of making my starter. I’ve had consistent activity with rising and bubbling but it hasn’t doubled yet. My kitchen is 68-72 degrees. I had been using Trader Joe’s AP flour, but I switched to KA bread flour 3 days ago. Activity has remained the same but a strong acetone smell has emerged. I have fed every ~24 hours except for a few times where it clearly peaked and fell and I fed earlier. Water temperature has been around room temperature, maybe a bit cooler.
Is there anything you would suggest? Thanks!
Emilie Raffa says
Hi Benji! Yes. For you specifically: discard 3/4 of your starter, continue feeding with KA bread flour every 8-12 hrs (not 24), use warmer water in your feedings 80-85 F, and leave your starter jar in a hot water bath on the counter changing out the water every time you can remember. And then wait. It will happen.
Alex says
Is the lid supposed to be closed or left ajar? (Excuse the pun)
Emilie Raffa says
Omg 😂 So good. You can do both. Airtight will build up the gases faster and keep out the debris; however sometimes condensation will build on the sides of the jar if it’s too warm. Condensation leads to mold (sometimes). If the lid is ajar you get the best of both worlds: a bit of oxygen for fermentation and it helps to keep any bugs etc. out of the jar.
Kristin says
I have tried this 3 times now. The 1st time, it was doing great until someone turned off the light I had on over it. It just died after that. I tried again the day before yesterday. It didn’t seem to grow at all. Just formed a hard dark crust all over the top. I waited until day 3 and I scraped the hard top off and fed again. Hoping it will rise/fall overnight. Is that hard brown crust on top normal? I started another starter and it dod the same thing. So I now have 2 starters (one on day 3 and one on day 2). Am I doing something wrong?
Emilie Raffa says
Hi Kristin! For the crust- I’m assuming you didn’t cover your jar? A crust will form if the surface of your starter is exposed to too much air. Place a lid on top, or keep the lid ajar because some air is OK.
After you remove the crust, if the color of your starter looks good, continue with the rest of the process using the starters you have. If not, or if you just feel like something is off, start over making sure to cover the jar. Does this help?
Mike Peterson says
Your instructions read: Day 1: Combine 60 g (1⁄2 cup) of whole wheat flour + 60 g (1⁄4 cup) of warm water in a large jar. Obviously, 60g can’t equal 1/2 cup and 1/4 cup. Which is it?
Emilie Raffa says
Hi Mike! I’ve answered this in more detail in the FAQ section, #7. However, to quickly summarize: Equal parts (i.e. 60 g flour + 60 g water) refers to *weight* only. Not measuring cups. This is because different ingredients weigh different amounts due to their specific density. If I had my way (no pun), I’d recommend every baker weigh their ingredients for accuracy and to avoid confusion with measuring cups. But not everyone has a scale. Hope this helps!
Pete says
Hi Emilie, so another question, can I start using my whole wheat flour? I bought a five pound bag and only used 60g to start. My end goal is to make WW bread. And my first day starter worked well. And yes I will modify my schedule.
Thank you.
Emilie Raffa says
Hi Pete! Do you mean to feed your stater with ww flour? Start a new starter with just ww? Or to make sourdough bread with ww flour? Thanks!
Millette says
Hi. I’ve been following your blog to make my first starter. Also bought your book :-). I’m now on Day 11 of the starter but still doesn’t seem ready. It rises and falls but very runny and doesn’t pass the float test. I’m thinking maybe bec it’s cold where I am (indoors it’s around 18 dec celsius). I went back to this comment section about starters still not being ready and I did the following changes: a) poured out the hooch (previously I was stirring it in) b) changed to 30g bread floour + 30 g all-purpose c) started feeding earlier in the day, in case i may need to feed it twice a day. Do you think I’m going the right direction here? Anything else I should do? Should the final starter be thick or runny? I’m counting on the float test to let me know if it’s ready
Emilie Raffa says
Hi Millette! Thank you! 🥰 Ok, so you’ve made a lot of changes to the original recipe and method. This is OK. But we have to fix a few things!
– Temperature (64 F) is too cold. The ideal temperature is 70-75 F. Temperature is incredibly important- treat it as part of your ingredient list. Move your starter to a warm spot to rise, or place it in a hot water bath (do not submerge) and leave it on the counter. Use warm water in your feedings, 80-85 F.
– Hooch (don’t stir it in). Doing do will make it runny and change the acidity levels.
– 50/50 bread & ap flour: Starters like consistency. At this point, I’m unsure if this is even an issue, but stick with just one flour for now so we can rule everything out. Use bread flour only.
– Texture (too runny): add more bread flour as needed to thicken the texture, 1-2 tbsp at a time. The final texture should look and feel like thick pancake batter (not runny or doughy).
– Float test: only do this when your starter is rising and falling predictably. Doing it too soon, before your starter is active, will throw you off.
Don’t forget to take notes! 🥰
Christian says
Hi! I’m confused.
I’m following your directions and by day 3 (and still now at day 5) my starter is so watery and separated. I’m using a scale and following directions to a T
I was told I’m starving my starter bad because in your directions it says that each day you discard exactly half of the starter and add 60g water 60g flour no matter what that starter is weighing. I’m told if you feed the starter less grams of flour and water than it is, itself, it will be starving and that’s why my starters been runny since the ratio of starter became more than the feed. Is that true? Should I feed it the same ratio of water/flour as grams of starter I leave in jar? Thank you!
Just in case it helps, I’ve temped my starter and it’s usually between 72-75 degrees. I started with whole wheat and have fed with bread flour since day 3. I’m using spring water
Mikayla says
Hi, I’m on day 20 with my starter and it smells like nail polish remover. It’s been smelling like that for a while now and it rises a little but not half way. Is there anything you would suggest?
Thanks
Emilie Raffa says
Hi there! Please describe your exact process: type and brand of flour, ambient temperature, water temperature, length of time in between feedings, any additional changes to the recipe etc. If your starter smells strong like that, it’s too acidic, which means something’s off with the feeding schedule and/or temperature. Thanks!
Steven says
If after day 7 my starter isn’t ready, what should my ongoing schedule be as far as discarding and feeding amounts?
Thanks!
Emilie Raffa says
Continue to discard half and feed with 60 g flour + 60 g every 8-12 hours. But assess your conditions first: is the texture runny? Add an additional 1-2 tbsp. of flour to thicken the texture. Prefer to switch to bread flour for a boost? Do so now. Is the spot you’re resting your starter in really warm? If not, find a 70-75 f spot and/or use warmer water in your feedings. Also, and my favorite suggestion, use the hot water bath technique. To do so: place your starter in a bowl of hot water (do to submerge). Leave it on the counter and watch it bubble. Change out the water when you can remember- it will get cold.
Pete says
If my starter is not ready on day seven (not floating or is bubbly/lofty), do I follow the seventh day schedule till it is ready?
Emilie Raffa says
Hi Pete! Yes. You can do that. But I would feed it every 8-12 hours instead of 24 at that point. Additionally, if it’s runny in texture, add 1-2 tbsp. of flour until the texture evens out. Make sure it’s resting in a warm spot and/or use warm water in your feedings.
Tamj says
Hello, this is my third attempt at creating a starter and I’m starting to feel pretty discouraged. I am trying your instructions this time and I just completed day 4. I didn’t have a rise or many bubbles which I understand can be normal at this stage. But it seems pretty thin and it smells bad. Is this normal??
Espy says
Hi does is matter if one uses Organic all purpose flour in combination with non organic whole wheat flour?
Kelli Lozenski says
Hello I am new to this and am just getting started. I have a jar that you recommend. My question is do I just flip the lid over or do I seal it by locking it down?
Emilie Raffa says
You can do both. Resting the lid on top (while not necessarily airtight) is the best of both worlds; you’ll keep flies and debris out while allowing some air in to oxygenate the mixture. Do what feels right. Note: sealing the jar airtight won’t hurt either. It’s just a different approach, one that I use to build up pressure faster (just be careful the jar doesn’t break) or when storing in the fridge so nothing spills out or gets in. Hope this helps.
Kimberly says
I have been so excited to begin my sourdough starter. However, it seems like I have failure after failure after failure. I am begining to question if I am cut out for sourdough creations. I know it takes 7 days (likely longer) of daily feedings. Between the 10 – 14 day point, I seem to end up with mold in my jar. So, I bought two identical jars, and I am trying again. I am not a quitter, if anything I am very persistant. Each feeding, I will start with a clean jar and see how this helps. I have read anything I can get my hands on related to sourdough. There are so many starter recipies floating around, but they all say the same, patience and daily feedings. So, off I go again to start over. =)
Emilie Raffa says
Hi Kimberly! Your persistence and diligence is paying off, even if you’re not seeing the results you want right away. Frustrating, yes. But you’re learning which is really, really important in the long run. You’ll get it done! So, what’s interesting in your case is that mold is appearing each time at 10-14 days, correct? This means something within your variable set is affecting the issue. Can you tell me: what brand/type of flour are you using? Ambient temperature? Water temperature? Type of jar? Where you are storing your jar (is in near a food source like a fruit bowl? The more specific info you can provide, the more I can help 🥰
Kim says
I’m going into day 7 and mine isn’t very bubbly or rising much. My home temp 70-72. I’ve gone by all the directions so I’m not sure if it’s working. Also it smells just like wet flour.
Emilie Raffa says
Hi there! Sometimes it just takes more time to develop and strengthen. Patience is part of the process. You can’t force it. However, you can coax the variables. So, continue to feed your starter at approximately same time each day and continue to let it rest in your warm spot to rise. Try warm(er) water in your feedings, switch to bread flour if not already using, and try my water bath tip for a fermentation boost: place the starter part in a bowl of hot water (do to submerge) and keep it on the counter changing out the water whenever you can remember to do so.
Abby says
My first time making the sourdough starter and I’m feeling unsure about my starter. I started it 9 days ago, it’s been doing great until day 7. It has a strong alcohol smell to it. Before I feed I discard about half and then feed 1/2 C. Of AP and 1/4 C. Warm water. She doubles in size and has big bubbles through out, but the smell is bothering me. I’m questioning if I am feeding too little or if I need to put into my fridge.
Emilie Raffa says
If your starter has big bubbles and it’s doubling in size after a feeding, then it’s active. This is good. However, if the smell is bothering you please note that your starter will have somewhat of a sour-ish smell. This is normal. But if it’s too pungent, like stinging alcohol or vinegar, it’s simply a refreshing issue. Discard a little bit more next time, feed it again (you can up the feeding to 2x/day if you really want to change the acidity level) and wait for it to become active. Store your starter in the fridge if you are not using it.