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 lofty-high rise! I discuss this in detail in my bestselling 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). This is also known as a 100% hydration starter.
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 (measuring cups are not considered “equal parts by weight” because different ingredients weigh different amounts). 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. You can scale the ratio up or down.
TIP: Texture is key. While following a feeding ratio is helpful, use it as a guide only. It doesn’t have to be exact. Why? Because your starter will look different on different days. And because of that, it will need different things. This is due to the type/brand of flour used, temperature and the amount of time that has elapsed in between feedings. So, if you’ve followed the feeding ratio and your starter is too thick, add more water to thin it out. If it’s too thin, add more flour. The texture should look like thick pancake batter.
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.
- Best Sourdough Pancakes
- Crispy Sourdough Waffles
- Overnight Sourdough Apple Cake
- Moist Sourdough Blueberry Muffins
- Ultimate Sourdough Banana Bread
- Secret Ingredient Sourdough Cornbread
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.
PrintFeeding 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.
Comments
Rita says
What if I stirred the hooch into my starter before feeding it? Will this ruin the starter?
Emilie Raffa says
No. However, I recommend feeding your starter a few times before using to refresh the acidity levels.
Kim says
Hello! My question is do you have a link for getting einkorn and wheat berries so that I can mill my own flour …thank you so much for all that you share! It truly is a blessing! And Is it a co-op( that’s fine)
Emilie Raffa says
Ooo… this is a great question, one that I do not have the answer to unfortunately. I’ll put the word out and circle back if I get any suggestions from good sources. In the meantime, have you had any luck? xx
Jennifer says
I stumbled on your site, and my husband got me your book for Christmas 😁 I’m on day 6 of feeding and the starter is pretty elastic…definitely not pourable. Is this normal? Or do I need to do something different? Or wait longer to use (keep the feeding going as is)? If I keep the feeding going, can I use the duscard in some of your recipes? TIA! I’m so excited to try more of the recipes as I know sourdough is healthier and fresh bread is alwats best!
Emilie Raffa says
Totally fine. In fact, your starter will look different on different days. Sometimes it will look runny and other times it will look thick. It depends on the current temperature, if you are weighing vs. measuring your ingredients, length of time in between feedings, the type of flour you’re using etc. Just keep going following the directions as written. The texture can always be corrected later on with more/less flour or water. You’re not doing anything wrong. I recommend using discard from already established starters only, because the quality is usually better. But this will vary with experience from baker to baker.
Katrina Bradbury says
hello- I am trying to revive a starter that has not been used for several months. I have fed it and discarded for several days but I only see small bubbles It doesn’t smell bad but hasn’t been reacting to the feedings much at all. Is it salvageable?
Emilie Raffa says
It should be. Sounds like temperature is the issue. If your current ambient temp. is below 75 F, use the hot water bath tip to boost fermentation. To do so: fill a small bowl with hot water, and place your (fed) sourdough starter jar inside (do not submerge). Leave it on the counter. Small bubbles will form at the base, and work their way up throughout the culture. Just be sure to change out the water regularly; it gets cold quickly!
Tessa says
Your book and posts have been my LIFE saver for all things sourdough. I was about to throw in the towel and head to my local grocery store to just buy a sourdough loaf. Then I found your page and it saved me and my sanity!!
One question that I a m struggling to find a (simple?) answer to. I am wondering how to make my sourdough more sour. I feel like my loafs thus far have been perfect other than I prefer a more sour/tangy taste. Please help!! Thank you!
Louise Stewart says
I’d like to make a whole grain sourdough with seeds on the outside. Suggestions please?
Lynanne says
LOve this page. Thank you. Question. My starter was born December 2nd. I have been feeding 1:1:1 every day at mostly the same time using unbleached all purpose flour. and filtered water at room temperature. My home temp is about 70 but I have been storing the starter in the exact same place each day under my slightly warmer under cabinet lights. I have been very consistent. It has been consistently sluggish and barely doubling and I have been patient and just kept going. This past weekend, something happened and it became extremely active and overflowed. It more than doubled within 10 hours and i watched it and stayed with my feed at the same time once per day. I was delighted. I got a great video. All was well and then… my starter has started to smell different. It does smell sour but it also smells of alcohol I guess i would say. I feel that the balance is changing a bit each day. And we are headed in a different direction. What should I do to rectify the change? I think it is the time for me to learn problem solving… the why and how to fix this issue.
Anna says
Your explanation has been the most helpful for me…thank you! Forgive the beginner question, but I’m still trying to understand the rhythm and process. I have a jar of starter given to me by a friend, and it’s been in my refrigerator for several days. If I’m a once a week baker, how often do I feed the refrigerated starter? And when I do want to bake, am I only taking a portion of the refrigerated starter to then feed, let double in size and bake? Is the refrigerated starter kind of like “base camp” and I’m pulling from it to feed for the baking process? Again, my apologies…trying desperately to work this out in my head and not destroy the precious starter that’s been gifted to me!
Alex says
I am struggling to understand this too…
I’ve now created 3 different jars…. the “mother” or base starter…One that I am hoping to bake with and then one as a back up experiment…
But like you, I’m struggling to understand the rhythm and when to stop daily feedings if I’m not baking too often. I have yet to bake something because I keep finding my timing off and my starter doesn’t seem active so I’m trying to troublesoot.
Curious how you’ve made out so far..
Patrick Wallace Yazzolino says
Fantastic
Great tips and suggestions!
Connie Frost says
Thank you for the informative info for a newbie at sourdough.
Emilie Raffa says
You’re very welcome!
Jane says
I received a starter from a friend in mid-December at a very busy time. I just fed it and found the easiest directions I could find since I didn’t have time to read up on it all. The first loaf I made turned out perfectly, then the second loaf was over proofed but I baked it anyway. Even without reading anything more, I kept the starter in the fridge feeding and baking 1 time per week. NOW, I have time to read up on sourdough and I love your book! I’m excited to try many recipes in your book. The other day I tried your ciabatta which was fabulous and now I’d like to try your high hydration recipe tonight to bake tomorrow. I’m curious to see how that will differ from my typical loaf, but I’m expecting larger holes inside. You’ve really created a beautiful book and website! Thanks for the inspiration!
Emilie Raffa says
Jane, thank you so much! I really appreciate you taking the time to comment here :)
rosalie says
hi! my starter has been going for about a week now, it doubles in size but it only falls a small amount, and it takes longer than it takes to rise. because of this, im not sure when tis hungry and when to feed it. is this normal? should it be falling more, or faster?
thank you!
rosalie
Emilie Raffa says
Hi there! This is normal. Sometimes your starter will rise/fall faster or slower on certain days depending on the temperature and how thick or thin you starter is. Generally speaking: thicker starters rise and fall slower compared to thinner starters.
Stephanie Jones says
Hi! I just received 20g of sourdough starter from my friend! I fed and baked my first loaf last weekend and it turned out great. I didn’t feed my starter after though and refrigerated it. Now it’s back down to 20g or so. If I want to only bake bread once per week, but also build up a discard pile to make other yummy things, how often would you recommend feeding/discarding?
Emilie Raffa says
Great question. First, you always want to have a reserve of starter in your jar. I would build it up to at least 100 g total, regardless of how often you bake. Then, if you store it in the fridge, you’ll need to feed it 1x per week. If you store it on the counter, it will need to be fed everyday.
Jen says
Once the starter is ready and active and at peak after feeding . And ready to use. Once I take what I need from it , do I immediately feed the starter again to keep it going? And then daily of leaving out ?
Emilie Raffa says
Yes. Replenish the jar with a fresh feeding of flour and water to keep it going. You can either keep it on the counter if you are going to use it the next day, or transfer directly to the fridge if you are going to bake another time.
W. Allen says
Hi Emilie,
I make sourdough bread weekly, based on your book. As you describe, I feed the starter, place a rubber band, and place it in the fridge every time I bake a loaf. Can I use that starter the next week, it always begins to rise in the fridge and I am able to get it bubbly/fluffy when I take it out of the fridge when it doubles (or more) in my proof setting in my oven. OR, should I discard, and feed it again to make my weekly loaf even though it is behaving like freshly fed starter already?
Thanks,
W. Allen
Emilie Raffa says
Great question. Did you happen to read Steve’s comment (directly below yours?). This is what he does. And it works! So, I say yes. Use your bubbly fridge starter without feeding it, since it’s behaving like a perfectly active, well fed starter. Let me know how it goes.
Steven Timbrook says
I started baking using your basic sourdough recipe in April 2020. I began alternating it with your Light Whole Wheat Sourdough recipe in early 2023. I like to be able to prepare my dough early in the morning and bake in the late afternoon or evening. A trick that has worked well for me for over 250 loaves is to feed my starter as soon as I’ve used some and put the starter in the refrigerator with the lid closed but no seal. When I want to bake I take the starter jar out of the refrigerator and immerse it in a bowl of hot tap water. I do a float test 30 minutes to an hour later and it almost always floats, even after up to 2 weeks in the refrigerator. For me that beats feeding the starter and waiting for it to double at room temperature. Every loaf with this method has risen well and has good crumb. Two or three times in 3 years it has failed the float test so I feed it and let it rise at room temperature before baking. This works for both my starters, which are 100% hydration. One use AP flour and the other uses 1/2 AP flour and 1/2 whole wheat flour.
Emilie Raffa says
This is excellent, Steve. Thank you for sharing this. Your method is one of the most unique feeding styles I’ve come across. And glad to see the hot water bath is treating you well.
Steve Timbrook says
I give the credit to it working to your great recipes, Emilie. They are very forgiving. I also enjoyed your Zoom sourdough bagel class. My Jewish friend from New York gave them high marks.
Steve
Felicia says
Once the starter is bloomed and ready to use, how long does it take to fall back down or how long do you have to use it?
Emilie Raffa says
The answer varies. It depends on your particular starter. Some bakers experience peak for 1-2 hours, whereas other do not. Generally speaking, thicker starters stay at peak for a little longer than starters with a thinner consistency.
Felicia says
Thank you!
Rurut says
hi, I started sourdough starter last Jan 5, 2024. Been feeding it every 12 hrs, how long should I feed the starter & when can I start using it to bake a sourdough bread? How to test if the starter is ready to use?
Emilie Raffa says
Is your starter already established? Or are you asking how long to keep feeding it during the creation process. Thanks!
Sal says
Best sourdough advice on the planet. After reading this I really understand what at sourdough is all about. Thanks Emilie
Emilie Raffa says
Thank you so much! Appreciate the feedback :)
Stacy says
Well I was so panicked I had not fed my starter since I received it from a friend that I fed what I scooped out — is that bad or good?
Emilie Raffa says
Not at all! If you fed what you scooped out (instead of feeding what was left in the jar), you’re essentially creating a separate starter. Just use that or both.
Rurut says
This is my first time to do it, how will I know if its established? How does it look like?
Emilie Raffa says
To create a sourdough starter for the first time, follow the directions in this post: https://www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe/
An established 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.
Rurut says
Thanks. Can I use whole wheat flour even I use bread flour in my starter?
Emilie Raffa says
To feed it? Meaning, you have a bread flour starter and want to feed it with whole wheat flour instead? Yes, you can do that. Just keep in mind that it will change the composition of your original starter which you may, or may not want depending on what you’re trying to bake.
Rurut says
I’m sorry, what I meant was, if I can bake using whole wheat bread but I use bread flour as my starter?
Emilie Raffa says
Oh sure, absolutely! The flour in your starter doesn’t have to match the bread you’re making.
Gabi says
Hello Emilie,
There’s been something about sourdough starter refresh that’s been bugging me for years and I never found the answer despite reading a lot about it:
Why can I not use the discard to make my bread ?
A lot of blogs advise like you did to make “discard” recipes with it but I don’t understand why it’s never suggested to actually make the bread with it.
Since the discard is identical to the half left in the jar, can I not:
– Feed the discard and wait for it to peek. Once it peeks, actually use it in my sourdough bread recipe
– Feed the starter left in the jar and wait for it to peek. Once it peeks, store it in the fridge
Thanks for a great article
Kourtney says
That’s what I do with no issue.
AM says
Same here. I never discard any sourdough! It’s been working for over 10 years!
Emilie Raffa says
Hi there! Great questions. See below:
1.) Discard is not always powerful enough to make bread dough rise. We just don’t know how active it is. For example, discard used from a sourdough starter that’s been sitting in the fridge, unfed, for over 1 month is not the same as a recently fed starter that has collapsed with only a few bubbles on the surface. Therefore, using it to make bread dough rise might not be successful for everyone across the board. For best results, active starter is used to leaven bread. With that said, some bakers have been successful using discard only (which confuses things). However, understanding the explanation behind will gives you a better baseline.
2.) Yes: you can feed your discard to essentially make two starters. Once it’s active, it can be used. As mentioned above, observe the quality first. If it’s old and discolored, it’s not worth saving to create another starter.
3.) Yes: you can do this too. Feed your starter in the jar and store it in the fridge until ready to use again.
Cecil says
Question: I messed up my water ratio, I had the container that was the right weight of water and the container I poured water from onto the container on the scale, and I accidentally poured water into the starter from the wrong container. Can I recover from this mistake? Thank you!
Emilie Raffa says
Yes! Don’t worry. Add more flour to correct the consistency. Don’t worry about exact amount of flour for now. Just get the consistency to a thick, pancake batter texture. Once you’ve corrected the texture, then you can continue with the proper feeding ratio.
Ellen says
One of the clearest descriptions I’ve read! Perfect for a novice like me
Kevin says
Emilie,
This has been fun and interesting to learn the starter process. I have a good background with making starters for beer. I have always been fascinated with process and outcome. I have not made the sourdough bread yet but it definitely going to happen soon. I am at 6 days with my first starter. More to come.
Zach says
If you have your starter in the fridge and ready to feed it, do you still use the 1:1:1 ratio and also discard half as outlined when starting at room temperature?
Victoria says
Question after you feed your starter then use it to make bread or whatever after it’s doubled in size do you then need to feed it again? Or do you wait the 24 hour period to feed it?
GrAsYa Sembrano says
When I use my starter in recipe do I need to feed what’s left in the jar for the next use?
Sammie Escamilla says
Hello could this be done with a gluten free flour?
Barbara Kates says
Very helpful in helping to take the ‘new baby’ fear away!
Andrea says
Hello! My starter was neglected in the fridge and frozen for a few months. I have fed it a few times and it is still alive. Yay. I fed it 24 hours ago and it started rising yesterday afternoon. This morning (feeding time) it is still almost doubled! Do i go ahead with the feeding or wait until it has fallen back down? Details: 50/50 whole wheat blend and it is 20 degrees Celsius in my kitchen. Thank you!
Terry says
I’ve read elsewhere that starter can be fed twice per day, for quicker development. How do I tell when it “needs” to be fed again? Once it’s fallen back to its original volume? If the presence of hooch or an “off” smell means it’s overdue to be fed, is there a point when it’s too early to feed it again? It’s been over a week now and my starter still doesn’t seem ready.
Danette says
Hi My stater id 10 days old, do I feed it once a day or twice a day?Thank you.
Teresa Gadway says
Hllo & thank you for the great instructions. one question, when its time to check to see if the starter is ready- am i supposed to stir it before getting some to see if it floats?
Thank you, i’m still trying to get my timing right so that i have time to bake it. the first batch of starter thaT I did kind of fell apart during step 3. so i had to toss it & start again.
Emilie Raffa says
Some bakers do this, but I don’t. Just scoop some out.
Linda says
The information you shared is wonderful and written so that a beginner can understand. Often others make it seem so complicated.
Thank you for sharing your tips and tricks!
Emilie Raffa says
You are very welcome Linda! I’m glad you’ve found this article helpful :)
Julie says
I completely agree. Thank you!
Moya says
Love your instructions on how to make the sourdough starter. Had issue with it rising but after coming across your website it’s rising!!!! My question is that I fed it this morning, it more than doubled in size, however I’m not baking today so I left it and it is gradually falling. Should I feed it again today or wait til tomorrow when I shall be making bread?
Thanks in advance
Cyndee R. says
When your recipes say to “feed your starter a few days before baking”, do you only feed it that one time or do you feed it each day until baking? Thanks!
ellen says
Why do you discard the starter you take out of jar at first before you feed it? Can’t you use that for bread?
Marla Wampler says
My question exactly, I do not understand the whole discard thing. Why do I want to throw away something I’m encouraging to grow.?
Emilie Raffa says
Hi Marla! There’s an FAQ section at the end of this post that answers this question. In short, you discard for 2 reasons: to prevent your starter from growing exponentially in size and to refresh/balance out the acidity levels within the culture itself. Good quality discard can be used in a variety of sourdough discard recipes.
Denise Loverro says
I inadvertently used a self rising flour. Will this be ok to continue using with my starter? I made the focaccia bread but didn’t cover when cooking so it was a bit hard around the edges but delicious
Becky says
Thank you so much for these in-depth sourdough start tips! I am new to this and have looked at many resources but I was still confused until I read your post. It’s straightforward and easy to understand. Thanks!
Michelle says
Aloha ~ thank you so much for all this helpful info! I’ve just made my second loaf of bread with your recipes and it’s going great. My question is regarding the starter – how can I know how much starter I already have in the jar when I need to feed it, especially if I decide not to discard? Do I need to take it out of the jar and weigh it or just add equal weight flour and water to it guessing how much?
Kate says
I’m wondering the same. Do you weigh the jar empty, at the start?
Michelle says
I’ve just been guesstimating and it’s going fine! I’m also not discarding
Alexandra Trigili says
I weigh the jar I’m using and mark it on the bottom…then subtract that from the total weight on the scale when feeding.
gaby says
now what if I over fed my starter, the receipe I followed said 30 g of starter 100 grams of four and 100 grams of water
Ruth Earnshaw says
I made your pancakes and they were awesome. On my bucket list at 75 was to have time to learn how to use my own starter and make bread. My questions are:
My starter is on the counter and I just feed weekly. If I intend to use it feed before using. It can sit out for a week or should I store in the fridge, take out and then feed before using.
So if I have 2 cups of sourdough starter I take out 1 cup and toss then feed the remaining cup with 1 cup flour and 1 cup water.
Anyway, thanking you ahead of time….
Catherine says
Thank you for your very clear and easy to understand instructions on feeding a sourdough starter. I was getting confused reading other sites about discarding extra starter or using it or creating a “mother” starter and maintaining two starters. You helped me get a clear picture of what I am supposed to do.
Bess says
Hi Emilie! I attempted my first starter and sourdough bread through your recipe and it turned out great! It was beautiful and chewy, went down a treat with the family! I’m gonna try another loaf but before I do, how do I get my dough really fermented and with lots of holes so it comes out really chewy?
Tina Ward says
I can’t get my dough to ride. Is there something I can do before I throw it out AGAIN😣
Kaye says
I have just started my first ever Sourdough Starter. On my first day I started about 4pm.. day two gave it a stir about the same time…day 3 look at it had some big bubbles double some what took 60g out feed 1.1.1.
What I’m trying to say is that I’ve been following your instructions at a 24 hr period time is that ok??
Emma Gilham says
Thank you so much!!! I have been gifted a jar of sourdough started and after many Utube videos on how to look after it I was more confused than before. Reading you’re simple and easy-to-follow instructions I now have a schedule to follow and hopefully soon the confidence to bake my first loaf
Silvia Fernandez says
So after reading this, seems I’ve been workin on my starter the wrong way. What I do is discard the same amount of starter as what I will feed it with. For example I remove 30 gr of starter of what’s in the jar, and feed it with 30 g water and 30 gr of flour. So If my whole starter weighs 375 gr I’m removing only 30 and mixing 30 g water and 30 g flour. So I guess my ratio is 11:1:1, right? I’ve made two loaves like this and they’ve turned out great. Can I, from now on, continue with my starter, but change my feeding to 1:1:1
Syeda Raza says
I have gone through so many sourdough recipes online and by far you’ve got the best recipe out there. I got my kids involved in reading out loud the recipe and making it. I wish you were there to see the love , enjoyment you have brought in my kitchen and the memories we made by make your sourdough bread starter and beginners bread. Thank you from the bottom of my heart ❤️
Bob Bayers says
I have been making sourdough bread for aboat 3 years. I still dont understand why we do a bulk rise and then proof it.
margaret R Miller says
Step by step, very clear, well illustrated, well demonstrated, with aesthetics highly considered. Thank you…Margaret