Learn how to feed and maintain a successful sourdough starter in 3 easy steps! Tips shared for choosing the best flour, the right jar, and how to keep it alive (without the stress).
Without fail, the most intimidating aspect of sourdough bread recipes is understanding how to feed and maintain your sourdough starter. If you don’t have a healthy starter, you can’t make sourdough bread, sourdough focaccia or anything else with a good rise! I discuss this in detail in my book, Artisan Sourdough Made Simple. However, I’ve written a quick guide below so you can tackle this right away.
In this post, you’ll find sourdough starter feeding instructions (at a glance) and (in depth) depending on how much instruction you need. I’ve also included tips on how to store & maintain your sourdough starter with helpful FAQs at the end.
But First: What is Sourdough Starter?
Simply put: a sourdough starter is a live fermented culture of flour and water. Once it’s fed with additional flour and water (and left in a warm spot to rise, ideally 75+ F), it becomes bubbly and active. A small portion of this active starter is used to make bread dough rise. Instant yeast is not required.
Why Feeding Matters
Most bakers, especially beginners, don’t realize that you can’t just create a sourdough starter, leave it on the counter and expect it to work on a moment’s notice. You’ll need to feed it every time prior to making bread dough. This is referred to as “activating” your starter. Then, to keep it alive, you’ll need to maintain it with regular ongoing feedings to keep it strong.
Feeding Sourdough Starter (You Will Need):
- Sourdough Starter
- Jar with lid (I use this one)
- Kitchen Scale
- Bread flour or all purpose
- Water, filtered or quality tap water (that doesn’t taste like chlorine).
Looking for a starter? Try my Beginner Sourdough Starter Recipe with step-by-step instructions.
What is the Sourdough Starter Feeding Ratio?
Because we all have different quantities of sourdough starter, bakers feed their starters by ratio. The most common feeding ratio is 1:1:1 (sourdough starter: flour: water). For example, let’s say you have 40 g of sourdough starter in a jar. To feed it, you’ll add 40 g of flour + 40 g of water. This is referred to feeding with “equal parts by weight.” You need a scale for this. You should also know, this feeding ratio applies to any quantity of starter. If you have 20 g starter in a jar, feed it with 20 g flour + 20 g water.
How To Feed Your Sourdough Starter (at a Glance)
- Remove and discard half of your sourdough starter
- Feed what’s left in the jar with equal parts flour and water by weight (1:1:1 feeding ratio).
- Let rise at room temperature (covered or airtight) ideally 75+ F, until bubbly, active and double in size (2-12 hrs.).
*Note: Before you begin, establish a regular feeding time. Morning or evening; the time itself doesn’t matter. What does matter is consistency. Feeding your starter at roughly the same time each day will train it to rise and fall predictably. This way, you’ll know when it’s ready to use. For example, if you want to make dough at 7 PM (and your starter takes about 5 hrs to rise), feed it at 2 PM.
Feeding Sourdough Starter (In-Depth)
- Remove and Discard. Let’s say you have about 120 g of sourdough starter. The first step is to remove half, about 60 g, into a separate bowl (use a spoon or pour it out). What’s leftover in the bowl- the amount you just removed- is called sourdough discard. The discard can be used to make sourdough discard recipes such as my fluffy sourdough pancakes. Or, if discolored and smelly, you can just throw it out (we’ll talk more about this later).
- Feed the Starter. Now, you’re going to feed what’s left in the jar with equal parts flour & water by weight. I follow the sourdough feeding ratio of 1:1:1 (sourdough starter: flour: water). So, let’s continue with our example: You had 120 g of starter and removed half. You now have 60 g of sourdough starter in the jar. Feed it with 60 g flour + 60 g of water. Mix well with a fork, scraping down the sides as needed until the texture turns into a thick, lump-free batter. Place the lid on top.
- Let Rise Until Bubbly, Active & Double in Size (2-12 hrs.) Place your starter in a warm spot to rise and activate, ideally 75-80 F. Temperature is really important. The warmer it is, the faster it will rise. Your starter is active when it shows the following signs: doubles in size, small and large bubbles appear, has a spongey or fluffy texture and exhibits a pleasant aroma.
TIP: What goes up must come down. An active sourdough starter, one that has doubled in size, will eventually fall back down. This is normal. There’s nothing wrong with your starter when it falls; it’s just losing its strength as it goes down. It will only stay fully risen for 1-2 hours (this varies). Use it to make bread dough at peak height.
How to Store Sourdough Starter
Once you have a starter, you’ll need to maintain it with regular feedings when not in use- otherwise your bread won’t rise. Your feeding maintenance routine is directly related to where it’s stored and how often you plan to bake.
- Room Temperature: if you bake a few times a week, keep your starter at room temperature. You’ll need to feed it (1x) per day, even when not in use. Storing at room temperature, especially if it’s warm, will make it ready to use faster.
- In the Fridge: if you bake only once a week or once a month, store your starter in the fridge. Feed it (1x) per week to maintain it’s strength. You do not need to bring it to room temperature first before feeding it; just remove it from the fridge, feed it and put it back. When ready to use, feed the cold starter at room temperature until it perks back up. Use warm water. Find a warm spot. Remember, the warmer it is, the faster it will rise.
Feeding Sourdough Starter FAQs
Q: Why do we remove and discard sourdough starter?
This is the #1 question asked about the feeding process. While it might feel wasteful, it’s done to refresh the acidity levels and to control the starter’s growth in size. I recommend removing half as a guideline, but the exact quantity is not set in stone. Some days you’ll remove more or less, depending on what the starter looks like. If you do not discard (and yes, some bakers choose to do this), your starter would grow exponentially making it difficult to maintain. But remember! You don’t have to throw the discard away.
Q: What should I do with sourdough discard?
Make sourdough discard recipes. Additionally, you can save discard in the fridge, freeze it, share it, or create a new starter.
Q: What if I don’t have a scale? Can I use measuring cups to feed my starter?
Yes, absolutely. However, “equal parts by weight” does not translate into measuring cups. Why? Because 1/4 cup flour does not weigh the same as 1/4 water. You can certainly use “equal measurements” if you’d like, but the texture will most likely be off. Adjust with more/less flour and water to achieve a thick, batter-like consistency.
Q: Do I need to feed and activate my starter every time before using it?
Yes. You cannot bake with inactive starter. To activate your starter, feed it with fresh flour and water, and then wait for it to bubble and double in size. Feeding a starter is not a once off activation process (like a new cell phone).
Q: What if I forget to feed my starter?
Totally normal. We all forget at some point. It’s not dead (and you didn’t ruin it). Please keep feeding it until it becomes bubbly and active. For best results, find a warm spot and use warm water for a boost. Starters are more resilient than you’d think- they just need time and patience.
Q: What’s the best flour for feeding sourdough starter?
Starters like routine. In my experience, it’s best to feed your main jar of starter with the same flour it’s made of.
For white flour starters, use unbleached all purpose flour or bread flour. These flours are inexpensive, easy to find, and reliable for starter growth. For whole wheat starters, use whole wheat flour. For rye starters, use rye flour etc.
For variety, some bakers prefer to use a 50/50 blend of whole wheat and white flour for an enzyme boost (starters love enzymes). This is fine too. See what works best for your taste, your budget and your convenience level.
Just do me one favor: when choosing flour, always consider how the starter will be used.
For example, a 100 % whole wheat starter might not work for Soft Sourdough Cinnamon Rolls because the unsifted bran will make the dough more hearty, rather than light and airy. On the flip side, it might be more desirable for Light Whole Wheat Sourdough to really amplify the nutty, wholegrain taste.
Q: What’s the best jar or container for sourdough starter? Does it need to be airtight?
Currently, I use a 3/4 L glass jar with a latch top. I love it. I prefer glass over plastic, it’s easy to clean and it doesn’t absorb any weird smells or chemicals.
Oftentimes, I switch things up and use jam jars, glasses and/or whatever else is clean! My friend Jim recently sent me this sourdough starter jar to try- it’s really cool. Whatever you choose, make sure the jar is large enough to accommodate the starter’s growth when it doubles in size- this is key.
Regarding the lid: it can be airtight or loosely covered. It depends on the baker. For example, when I want my starter to bubble up fast, I keep it airtight. But if the jar is not large enough for the starter to grow, it might burst through the lid. Always keep an eye on it. Alternatively, rest the lid on top of the jar without securing it. This way, the jar is technically still covered but it won’t break as the starter rises.
Q: How long will it take for my starter to rise?
The activation process is not instant. Plan on 2-12 hrs. depending on temperature and the strength of your starter. The warmer it is, the faster it will rise.
Q: Can you recommend a warm spot for my starter to rise?
Potential warm spots include a proofing box, a microwave with the light on, or inside the oven (turned off) with the light on for 1-2 hours but not overnight- the environment will become too warm. You can also try a warm water bath, with frequent water changes to maintain temperature.
Q: What is hooch?
At some point, you’ll experience a dark, grayish liquid on the surface of your sourdough starter. Don’t stress. Hooch is just a sign that your starter needs to be fed. Simply pour it off, removing any discolored starter underneath and give it a fresh feeding. The image below features two different starters I keep in the fridge: Country Starter (fed with 50/50 white flour + whole wheat) and my Basic Starter (all white flour) both with a layer of hooch on the surface.
Feeding Sourdough Starter: My Best Tips & Tricks
- Prep Time: 5 hours
- Total Time: 5 hours
- Yield: 1 cup
- Category: Sourdough Starters
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
Learn how to feed and maintain a successful sourdough starter in 3 easy steps! Tips shared for choosing the best flour, the right jar, and how to keep it alive (without the stress).
Ingredients
- Sourdough Starter
- Jar with lid (I use this one)
- Digital Kitchen Scale
- Bread flour or all purpose
- Water, filtered or regular quality tap water
Instructions
*Note: Before you begin, establish a regular feeding time. Morning or evening; the time itself doesn’t matter. What does matter is consistency. Feeding your starter at roughly the same time each day will train it to rise and fall predictably. This way, you’ll know when it’s ready to use. For example, if you want to make dough at 7 PM (and your starter takes about 5 hrs to rise), feed it at 2 PM.
- Remove and discard half of your sourdough starter from the jar.
- Feed what’s left in the jar with equal parts flour and water by weight (1:1:1 feeding ratio). You need a digital kitchen scale for this. Because we all work with different quantities of starters, this 1:1:1 feeding ratio is best understood by example. So, if you have 60 g of starter in the jar, feed it with 60 g flour + 60 g water. If you have 30 g of starter, feed it with 30 g of flour and 30 g of water. Mix well with a fork, scraping down the sides as needed. Cover the jar with a lid. The lid can be airtight or loosely placed on top- your choice. Note: if the jar is airtight, the pressure will build up fast. Keep an eye on the jar so it doesn’t burst.
- Let your starter rise at room temperature, ideally 75+ F (the warmer it is, the faster it will rise), until bubbly, active and double in size (2-12 hrs). When your starter is at peak height, it’s ready to use. Eventually it will fall back down, and become inactive again. Then, you’ll need to repeat the feeding process.
Keywords: sourdough starter, how to, feeding sourdough starter, maintain, flour, water, wild yeast, sourdough bread, artisan sourdough
Comments
Lee says
Hei. I started to feed my starter every 12 hours with a new flour (Caputo Saccorosso) it was rising but then suddenly my starter stop rising every 12 hours. What could be? The flour? Is the only thing I changed.
rachel says
Hi, I bought your book Artisan Sourdough Made Simple and learnt alot from it and also from your website. So Thanks alot! Now I and am excited to try out new recipes. But I was wondering what can I substitute milk and butter with, to make them dairy free, and they should still be good?
Amanda says
Hello Emilie,
I had great success with your sourdough starter recipe this summer. However, in September I found out I had to go gluten free. So I had to get rid of the starter I had going. I’m now at a space where I’d like to try a starter again but it has to be gluten free. Do you have any pointers or advice for how to begin a gluten free starter? Anything will help. Thank you!
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Lisa says
I am on day 7 with my starter. The first feeding day it bubbled and rose, but it’s been pretty flat after feeding for the past 2 days. Bubbles but not rising. Any suggestions?
Thanks in advance.
danielle says
I am new to sourdough and have been successful with your recipe and information – thank you! The advice I first had I am using the ratio of 1 starter: 2 flour: 2 water, so 50 g starter, 100 g flour, 100 g water. should I switch over to the 1:1:1 ratio? I was also wondering if you can travel with your starter by putting it in checked luggage? Any tips if this can be done?
danqaviouster says
so gooooooood flufffffy
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Cynthia says
If I am gone for several days and am on day 10 can I put my starter in fridge and continue when I’m back???
Emilie Raffa says
Absolutely! Give it a fresh feeding before storing in the fridge. Then pick up when you get back. Remember, your starter will be cold so it will need more time (and warmth!) to perk back up. Try the hot water bath tip to speed things along.
Cynthia says
Sounds good and I can guess on hot water bath but how long would I leave it in? I will try to find where you have any tips to read. Thank you
★★★★★
Emilie Raffa says
It really depends, because the water will actually get cold quite quickly depending on your current room temperature. Give it an hour or so, changing out the water as needed.
Christine says
Hi! I just followed your beginner Sourdough Starter and it seems like it works! However the smell does have an aroma of rubbing alcohol. The starter doubles in size when I feed it but it just has that smell. I am on Day 8 as of today 10/27/22. I suppose my question is do I just persist til it smells pleasant and hold off using it until it does?
Beth Newell says
Another question. Received your book and can’t wait to bake!
Almost at 2 weeks and it still has not doubled in size. This morning there were bubbles of various sizes, so in a whim, I did the float test and it floated!! Does this mean it is ready to go?
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Kimberly says
I put my starter in the oven, but didn’t read (or remember) that I shouldn’t leave the oven light on all night. So it is bubbly at 24 hour mark. Do I need to start over? We do keep our home cool at 65
Emilie Raffa says
Hi there! No problem. You don’t need to start over. It sounds like your starter is OK. Just keep feeding it, only using the oven light trick as needed, to give it a boost.
Dorothy says
Yes, yes, yes, This article was very helpful. Thank you very much
★★★★★
Emilie Raffa says
You’re very welcome, Dorothy!
Kelsey says
Hi there, thanks for your post. I have had a sourdough starter for nearly 3 weeks, and I feed it regularly. Each day, it rises and falls as expected. The rise isn’t completely double but it’s very close (probably about 1.75x). However, it does not rise breads. I’ve now tried 5 or 6 loaves, sandwich bread and traditional sourdough loaf, and it will not give them any rise.
I’ve used the same flour. I don’t have any hooch. I use a scale for precision. I have fed it at the same time every day… still, nothing. Any ideas?
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Angela Pellegrino says
Hello Emilie,
I finally got an active starter! Thank you again.
I have another question regarding feeding it; I plan to keep it in the fridge.
Your instructions say you can just feed it cold out of the fridge and pop it back in. Since I am discarding half before I do that, can I not feed the discard half and keep it at room temperature to bake with it? Therefore nothing will be discarded.
Half will be fed and used to bake with at room temperature and half will be fed and popped back into the fridge?
I hope that makes sense! :)
Emilie Raffa says
Hi Angela! Great question. In most cases, you can feed the discard. However, check to see what it looks like first. If it’s gray and discolored, or there is a ton of dark liquid on top, it’s not worth feeding and using. Just discard it. The acidity levels and overall quality is not that great. On the other hand, if the discard look fresh go ahead and feed it and see how it does. Hope this helps!
journee says
hi im on my 5-6th day of my starter and it smells like vomit. help? it also doesnt rise a bunch only abt 1-4 cm
journee says
also, it smells like it should but then when I feed it, it smells bad again…
Emilie Raffa says
Hi there! While a slight, vinegary aroma is normal with sourdough starters, a super pungent “vomit” smell is not. How long are you waiting in between feeding your starter? What is your current room temp? Thanks!
journee says
I’ve been waiting for 24hrs between feedings I feed at around 7 am and my temp is around 80 degrees- today it smelled like sourdough but then I stirred it and the smell returned.
Emilie Raffa says
Ok, makes sense. Because the weather is hot, your starter is going to rise and fall faster. Too much time is passing in between. Your starter needs to be refreshed more often. So, in your case: switch to feedings every 6-12 hours and do it approximately the same time each day. This will help.
Angela says
Hello Emilie!
Thank you so much for your sourdough advice. I was so intimidated by it all until I found your website and book.
I have just begun a starter based on your instructions and on day 3 my starter had more than doubled in size! It was all foamy and smelled really nice. It passed the float test too. However since it was just being established, I continued with the 7 day feeding schedule. I noticed however since I fed it on day 3, it’s not doubling in size any longer. It does produce some bubbles but it’s not foamy like day 3. I am wondering if it’s because it’s not a 1x1x1 ratio?
From what I have read, once it’s established you feed it 1 part starter, 1 part flour, and 1 part water. For your sourdough starter instructions, we are to leave more starter each day so it’s not quite the 1x1x1 as it was on day three when it did really well.
Today I am on day 6.
Should I try a starter that 1x1x1 everyday for 7 days?
Any advice is appreciated!
Emilie Raffa says
Hi Angela! This usually happens on Day 3. A slow down of growth is very normal. This is because the yeasts need more time to cultivate within the culture. For example, if you used your starter on Day 3, although it doubled, it might not be strong enough to make the dough rise (does that make sense?).
Regarding feeding ratios: you do not need to create a new starter. Here’s why: the ratio used to create a starter is actually different than the ratio used to maintain a starter. This is because you’re are trying to build up the overall quantity in the beginning.
If you’re on day 6, just feed it per the instructions, making sure it’s resting in a warm spot (ideally 75 F). If after 7 days it’s still not budging, switch to the 1:1:1 and use bread flour, if not already using.
Angela Pellegrino says
Hello Emilie,
I finally got an active starter! Thank you again.
I have another question regarding feeding it; I plan to keep it in the fridge.
Your instructions say you can just feed it cold out of the fridge and pop it back in. Since I am discarding half before I do that, can I not feed the discard half and keep it at room temperature to bake with it? Therefore nothing will be discarded.
Half will be fed and used to bake with at room temperature and half will be fed and popped back into the fridge?
I hope that makes sense! :)
Glenda says
Hi Emilie,
I was wondering if I could add wholemeal flour to this recipe, both for taste and fibre. I still have six days to wait before I can try out your recipe – it’s like waiting for Christmas! I can’t rate your recipe yet, but will do. I have high hopes as this sounds so much easier than most of the other sourdough recipes I have read and given up on.
Many thanks
Glenda
Emilie Raffa says
Hi Glenda! To clarify, do you want to add wholemeal flour to feed your sourdough starter? Or to a sourdough bread recipe? Thanks!
Anna says
Thank you so much for your teaching:)
I am confused only with one thing – how to maintain the starter?
If a want to feed it once a week, what is the right ratio?
Let say, I have 100 gm of starter, discarding half – I will have 50 gm of starter – what will be the right amount of water and flour to feed it each week?
Thank you so much!
★★★★★
Emilie Raffa says
Hi Anna! You are very welcome :) Follow the 1:1:1 feeding ratio. So, to clarify your example: you had 100 g starter. You discarded half. There’s now 50 g starter left in the jar. Feed the 50 g starter in the jar with 50 g flour + 50 g water. This feeding ratio can be applied to any quantity of starter (if you had 30 g of starter, feed it with 30 g flour + 30 g water). Hope this helps!
Ann says
Thank you so much Emelie. It does help. My niece, who also loves your book, and I were talking about it and that was her thought. To follow up, do I have to weigh the jar contents each time I feed it and then take out the discard. Today I weighed the contents of my jar because I was wondering if it should be 113 g x 3, flour, water and starter. It weighed quite a bit less than 339 g. I guess that’s the science in action. The bacteria is possibly consuming the flour and water.
★★★★★
Emilie Raffa says
Hi Ann! It’s up to you (see example below). And yes: definitely expect varied weight amounts in the jar. This is 100% normal no matter how exact you are with your feedings. You’ve already figured it out!
Example: Let’s say you weigh the full contents of the jar. The total is 250 g (this includes the weight of the jar too, say 100 g). So technically, minus the weight for the jar (100 g), you have 150 g starter. Discard half (appx 75 g). Now you have 75 g of starter in the jar. Feed that amount with 75 g water + 75 g flour.
Ann Heindel says
First, thank for your book! It is so helpful. I’m hoping you can answer a question regarding feeding the sourdough. You say that you pull half out and then add equal amounts of water and flour. This technique sounds easier than mine. I pull out 113 gm, then add 113gm flour and 113 gm of water to a bowl and empty my leftover starter into the trash, rinse clean the jar and put my just fed starter back into the jar. In your method, you save a step. How do you know how much is in your jar before feeding? You pull out 1/2. How do you know amount is 1/2 of your starter? Maybe I’m overthinking this but quantities can be important in baking. Thank you! Ann
Emilie Raffa says
Hi there! Great question. You’re not overthinking this at all. To find out how much starter is in the jar, you need to subtract the weight of the jar first.
To do this: weigh your empty starter jar. Note the weight somewhere (you can record it on a piece of masking tape and stick it on the bottom of the jar, if you want). Then, pour the starter back into the jar. Now, subtract the jar weight. Does that make sense?
Steve Timbrook says
I bake a loaf of sourdough about every 4 days. I have two starters that I alternate. I put them in the refrigerator immediately after feeding. When I want to bake I take the one I didn’t use last time out of the refrigerator and immerse the the jar in hot tap water for about 30 minutes to bring it to room temperature or a bit higher. I do a float test, which shows the starter is active almost every time. Then I use it to make my dough (your basic sourdough recipe, which is great), feed it and right back into the refrigerator. I’ve probably made over 200 loaves since I started in April 2020. With this method I don’t have to feed the starter and wait for it to double before baking.
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Emilie Raffa says
This is excellent, excellent advice Steve. I’ve actually never tried this before, but what you’re doing makes total sense. Out of curiosity, after you feed the starter and put it in the fridge, does it double at some point when chilled? I’m trying to get a visual of your method.
Steve Timbrook says
Hi Emilie,
It doesn’t quite double in the fridge but nearly doubles in the hot tap water. Float test almost always shows it’s ready. If it doesn’t float I try my other starter and feed the first one and put it back in the fridge. Both starters are 100% hydration. One starter is all AP flour and the other is 50/50 whole wheat /AP. The all AP is a bit more active but both produce fine loaves with your basic recipe. 100 grams starter, 100 grams water, 100 grams flour are my starter feeding proportions.
Steve
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Emilie Raffa says
Hi Steve! Your method is top notch. I’ve been experimenting with great results. Thank you :)
Connie says
Lovely, thanks. Might work for me with just one starter jar; is the 2nd one is insurance?
Steve Timbrook says
Glad it’s working for you, Emelie. It has made my life easier, for sure.
Steve
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CB says
Hi again, Emilie
As I have noted prior, I have greatly enjoyed your book as it has enabled me to ramp up my sourdough baking forays to new delicious levels. My problem is that I am not a multi-time per week baker and one can only deal w sourdough feeding discards for pancakes, banana bread, etc for so long. For your readers that find themselves in the same situation, especially right now with inflation causing huge upticks in flour prices, I would suggest consideration of a low maintenance “no discard” sourdough technique. This is not as radical as putting the sourdough to hibernation by drying into flakes, but utilizes much less water so that interval feeding is not required at all. I have used this now for over 8 months and I am very pleased.
I would place a few links here in my Comments, but they would likely be bounced by the mods. An interested reader can just do an Internet search for “NO DISCARD SOURDOUGH STARTER” and the best instructions will pop up in the first half-dozen “hits.”
I especially like this method during the Summer months when my baking may only be once a week or even less. I left my starter for 2 weeks recently while traveling in Europe, and returned with recipes that I wanted to try. My no-discard starter was ready and able and did not disappoint! Thanks again.
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Emilie Raffa says
Hello CB! Yes: I think the “no discard” is a fantastic, practical, cost-saving technique. Especially for right now, as prices are through the roof ($10.99 for a bag of flour? What?). Thanks for mentioning your tips here. Additionally, in my experience, less water also allows the starter to stay at peak height for longer which is convenient for busy schedules, and hot summer weather.
Simon Duncan says
Hi Em.
I’m using an old Moccona coffee jar for my starter. The lid fits tightly but as it does not use a “latch” or screw thread explosion is not an issue.
Emilie Raffa says
Hi Simon! Agreed. I just looked it up, and the style of lid should do the trick.
Simon Duncan says
Just fabulouse. Followed the well written, comprehensive instructions & hey presto I’m baking. In an uncertain world I can feed my family with flour, water, a pinch of salt & a decent pot & an open fire! (hope it doesn’t come to this but with Putin, Xi & assorted lunatics running the joint who knows)
Emilie Raffa says
Fantastic! Bread baking, of any kind, is one of the most rewarding things you can do. :)
Oxana says
Hi!!! I’ve bought your book and started the starter..use the same jar as yours :)
The problem is, after 24 hours is has a little bit tiny bubbles, and I was supposed to leave it for another 24 hours before removing half of the started and feeding it. I didn’t wait 24 hours and checked in it after 12 hours (so 24+12 since I started) – it had a lot of bubbles and white mold growing.. and the odor was not pleasant at all:( no idea what I have done wrong..
Emilie Raffa says
Hi Oxana! You didn’t do anything wrong. You’re getting to know your starter and all of the little nuances that go a long with it. Unfortunately, mold is common and hard to control. A few suggestions: feed it more often. This will refresh the acidity levels, which encourages a more pleasant aroma, too. Relocate the starter to a different spot (away from any fruit bowls or notably warm areas etc.), and be sure to scrape down the sides of the jar with a mini rubber spatula if you have one (mold loves to grow on the sides of sourdough starter jars! These tips should get your going. For additional info, read this post: Trouble Shooting Sourdough Starter.
Rana says
I started my sourdough starter yesterday (yay!) I started with whole wheat flour can I feed it with all purpose flour? And can i start another one with all purpose flour from the beginning?
Emilie Raffa says
Hi Rana! Absolutely: you can feed your whole wheat starter with ap flour. Additionally, you can start a second one with ap flour from the beginning. However, just make sure it’s quality, un bleached ap flour. It will have better enzymes and minerals to jumpstart fermentation. If you run into any issues with your ap starter, switch to bread flour instead.
Heather says
I was just wondering about the jar you recommended for starter. Do you latch it or just lay it over the jar?
Steve says
I use the recommended starter jar. I latch the lid without the gasket so it can breathe but won’t make a huge mess when I accidentally knock it over digging through the refrigerator.
Emilie Raffa says
I do both. When I’m at home, and can keep an eye on my starter, I’ll keep it latched closed to build up pressure fast. However, if I’m not around, I’ll usually lay it over the jar so the starter doesn’t burst through the top.
Steve Timbrook says
Hi Emilie,
I usually alternate my two starters, which I feed after using and refrigerate. Each starter gets used about once a week and is almost always active per float test and results when it warms to room temperature.
However, I’m planning a three-week trip. I’ll feed the starters before I leave. Can they stay in the refrigerator and just be given a feeding when I get back? My only other choice is freezer and I don’t know if that’s a good idea or not.
Steve
Emilie Raffa says
Hi Steve! I’m late to the party on answering this one ;) However, the answer to your question is yes. Your starters can stay in the fridge for 3 weeks (or more) with only the one feeding (before you leave for vacation). Depending on their condition when you return, you might need to feed them several times to reactivate. This is normal and to be expected. But after reading your most recent comment, it sounds like your starters are pretty healthy and take well to the water bath routine. Just keep ding what you’re doing. As for freezing sourdough, the process can be quite fickle. It’s completely hit or miss, which is why I usually don’t recommend it (unless you are open to experiment).
Steve Timbrook says
Thanks, Emilie. I’ll quit worrying about the starters and go back to worrying about whether or not the trip we’re planning actually happens.
Steve
★★★★★
Emilie Raffa says
Ha! I like how you think. Fingers crossed ;)
Meghan says
Hi! Thanks for all the info. The o my thing I’m unsure of is when you go to use the starter that’s stored in the fridge do you let it come to room temperature after the feeding then use it?
Emilie Raffa says
Hi Meghan! For a fridge starter, feed it and let rest at room temperature. It will be cold for a while. It needs to warm up before it becomes bubbly and active. If you can find a warm spot for it to rise after feeding, you’ll speed up the process. Once it has risen to about double in size, it should be ready to use.
Jesse says
Comfortable and thorough explanation. Thank you
Emilie Raffa says
You’re very welcome, Jesse!
Therese Steinel says
Hi Emilie! I am old, but new to baking! Thank you for making this easy to understand! I have made your sourdough bread recipe twice with great success! My oven has a proofing setting. The lowest I can set it is 85 degrees (Fahrenheit). Is that too hot or is it ok? Also, If I took my starter out of the fridge and I see bubbles; if I bring it room temperature and put a teaspoon in water and it floats, can I skip the feeding and use it? Thank you for sharing your talents with us! Therese
Carol Mosley-Flowers says
Hi Emilie,
So happy I found your book. A friend gave me a 100 year starter so have been really trying to make good bread. Your book is so easy to follow and the photos are exceptional. I have made the Everyday sourdough bread recipe twice now. It seems to rise good and looks Beautiful but when I cut into it, it seems gummy and not a lot of holes throughout. Any suggestions would be great!! Thank you
Carol
Terrye Meade says
I found this very helpful.
I haven’t had any success with my starter so I am going to give your way a try.
Thanks
Terrye
Jenny says
If I do not plan to use my starter for a while, when I feed it, do I also need to discard before feeding and placing it back into the fridge? Or do I simply just feed and place it back?
Brandon Ferrier says
I think you always want to discard SOME before feeding. Just to keep the total amount from getting crazy.
Emilie Raffa says
Yes! This is correct. Otherwise, your starter will grow exponentially. Also: discarding some before a feeding rebalances the acidity levels within the culture, which keeps your starter healthy and strong.
Julia says
That really makes no sense.
Steve Timbrook says
Hi Emilie,
I’ve been making bread for about 18 months now using your basic sourdough bread recipe. I bake about two times a week alternating between two different starters. Both are 100% hydration. One is fed with all purpose flour and the other with 50’% all purpose and 50% whole wheat. As soon as I use one I immediately feed it (starter/water/flour=100 g/100g/100g) and put it right into the refrigerator. Before I want to use it again in about 5-7 days I take it our of the refrigerator (it has already risen some), let it come to room temperature, and do a float test. Almost 100% of the time it’s ready to use.
It usually hasn’t doubled in size but it makes great loaves.
Steve
et says
hi, I love your book and your blog. thanks for sharing your immense knowledge with us newbies!
my question is , when storing the starter in the fridge for once a week bakers, at which point in the process do i put it in the fridge? immediately after feeding it, or do I wait until its doubled and ready to use? or what?
thanks
Emilie Raffa says
Hi there! Feed your starter, and then put it in the fridge right away. No need to wait for it to bubble and double in size first. It will continue to ferment in the fridge, at a much slower pace.
et says
ok, that’s what I thought. then, according to your instructions in this post, when I take it out and want to use it for a bake, should I wait until it goes up, or immediately discard and feed? or does it depend on how long its been sitting in the fridge? I notice that it usually doesn’t really bubble up & rise if its been in the fridge for a few days.. but I waited anyhow… just want to make sure that I’m not killing the starter if I feed it immediately after taking it out of the fridge .. :-) thanks!
Emilie Raffa says
Yes: always wait for it to double in volume before using. Cold fridge starters will always take longer to bubble up; starters need warmth to activate and rise. You are not killing your starter. The steps go like this: remove the starter from the fridge, discard, feed, and leave in a warm spot to double in size. You can try using warm water in your feedings to speed things along.
Jamie Tolton says
I really like the basic beginner ,really easy ,step by easy step , start up !!!!!step-by-step that was perfect for me …….it got me started !!!!!
Now, I’ll just keep reading and see what happens , thank you so much !!!!!I really appreciate a real easy guide for like “a five-year-old “…..that works for me!!!!!!
you’re perfect and your articles are great and I hope you keep doing this type of thing !!!!remember easy like for a five-year-old , But .. You got this !!!!
Gratefully ,,Jamie