Learn how to feed, maintain, and care for 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 your starter is not strong, 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 now.
First, let’s qualify the following: this post assumes you already have an established starter, either made from scratch, purchased or gifted to you. And now, you need trusted instructions on how to feed and care for it for optimal use. Sound like you? Read on.
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. There’s a lot to cover, each section is connected to the next, so let’s begin with the basics: a simple definition and why ongoing care is important.
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 and walk away. It’s alive now. You need to take care of it. Expect to feed your starter every time prior to making bread dough AND while not in use to keep it alive and strong. Just like watering a plant or feeding a pet, feeding your sourdough starter is an ongoing relationship. What you put into the process is what you’re going to get out. Do the work. Make it count. Below is your list to get started.
Feeding Sourdough Starter (You Will Need):
- Sourdough Starter
- Jar with lid (I use this one)
- Kitchen Scale
- Bread flour or all purpose flour
- Water, filtered or quality tap water (that doesn’t taste like chlorine).
Need a sourdough starter? Try my Beginner Sourdough Starter Recipe with step-by-step instructions.
What Is The Sourdough Starter Feeding Ratio?
Before we jump into the mechanical step-by-step process, it’s helpful to know a simple tip upfront: most bakers feed their sourdough starter by ratio. Not specific amounts. Why? Because all bakers work with different quantities of starter to begin with. I might have 250 g of starter; you might have only 50 g of starter. Feeding by ratio streamlines the process for everyone, allowing you to scale up or down to suit your preference.
Let’s dive a little bit deeper…
There are different types of feeding ratios in sourdough. The most common feeding ratio is 1:1:1 (sourdough starter: flour: water) also known as a 100% hydration starter. That’s what you’re going to learn here. It’s an excellent starting point for most recipes including my famous sourdough bread recipe.
Now let’s understand how the 1:1:1 feeding ratio works. Let’s say you have 40 g of sourdough starter in a jar. To feed it, you would 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, not measuring cups, which go by volume. As another example, if you have 20 g starter in a jar, your would feed it with 20 g flour + 20 g water. Make sense? Remember, you can scale the ratio up or down depending of the quantity you have.
TIP: Texture is key. While following a feeding ratio is helpful, use it as a guide only. It doesn’t have to be exact. This is because your starter will look different on different days, due to the following variables: type/brand of flour used, temperature, flour absorption rate etc. 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 is always adjustable. It should look like thick pancake batter.
Ok, so let’s quickly re-cap: we’ve defined sourdough starter, why feeding matters, gave you a supply list and touched on feeding ratios. Up next: how to feed your sourdough starter at a glance and in depth. This is what you came here for.
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 (loosely 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)
- Step #1: Remove and Discard. Before every feeding, the first step is to discard a portion of your sourdough starter to refresh the acidity levels, to keep it balanced, and to control it’s overall growth in size. This step is important. To do so, pour off or scoop out the discard with a spoon. Where does the discard go? Well, if it’s extremely smelly or discolored, it goes in the trash. If it’s in good condition, save it to make a sourdough discard recipe. Example: You have about 120 g of sourdough starter in a jar. The first step is to remove half, about 60 g. The sourdough discard is in good condition so you save it in a separate bowl to make my fluffy sourdough pancakes. Please don’t feel pressured to use the discard right away; the focus of this post is to teach you how to feed your starter, not 20+ Sourdough Discard Recipes. My intent is a simple introduction to possibility.
- Step #2: Feed The Starter. Back to the jar. The next step is to feed what’s left in the jar with equal parts flour & water by weight following the 1:1:1 feeding ratio (sourdough starter: flour: water). Continuing with our example: You have 120 g of starter and removed half, about 60 g. You now have 60 g of sourdough starter left in the jar. Feed what’s left in the jar with 60 g flour + 60 g of water. Mix well with a fork, scraping down the sides until the texture turns into a thick, lump-free batter. Place the lid on top, loosely covered or airtight.
- Step #3: Wait For The Starter To Rise & Activate. The final step is to place your starter in a warm spot to 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: it doubles in size, small and large bubbles appear on the surface and throughout the culture, the texture is spongey or fluffy and it exhibits a pleasant aroma. This can take anywhere from 2-12hrs.
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
Now that you’ve learned how to feed your sourdough starter, you’ll need to maintain it with regular feedings even when not in use for making bread dough- 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
Most of the questions below have been answered throughout the blog post. However, some questions are new. It’s important to read through the material several times for the information to sink in.
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 you will most likely need to adjust the texture slightly. Add 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.
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Feeding Sourdough Starter: My Best Tips & Tricks
- Prep Time: 5 hours
- Total Time: 5 hours
- Yield: 1 cup 1x
- 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
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.
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
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
One starter is all AP flour. The other is 50/50 AP/whole wheat. The resultant loaves are slightly different in taste and color. I like them both.
Steve Timbrook says
Glad it’s working for you, Emelie. It has made my life easier, for sure.
Steve
Sarah Torre says
Steve,
Just to clarify, you don’t feed your starter before baking? You just heat the jar up in a bath?
Thank you!
Steve Timbrook says
Right. Heat in a hot tap water bath, use when it passes the float test, immediately feed and put right into the refrigerator.
Longest one of the starters has been in the refrigerator after feeding was December 28, after making my 55th loaf of 2022, to January 27, when I made my first loaf of 2023, because we were on a trip to Bhutan. I put the starter jar in hot tap water bath and when it passed the float test it made a fine loaf of bread.
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.
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
Cindy Malison says
I really enjoy your site and I think my starter is ready! A few questions: I will keep it in the fridge so must I warm up the whole starter to use it? And if yes, can I put it back in the fridge and warm it repeatedly? Will the chill/warm cause it to spoil? Do I stir the starter before I discard it? Fingers crossed!
Emilie Raffa says
Hi Cindy! Yes. Feed your cold starter and store at room temperature until it becomes active (this might require several feedings). Starters need warmth to perk up. You can put the jar back in the fridge when you’re done. The chill/warm will not cause it to spoil. Alternatively, you can portion out some of your starter to feed in a separate bowl, leaving your “mother” starter in the fridge at all times- it’s up to you. I do not stir before I discard.
marlene says
good, thank you so much for the information!
Emilie Raffa says
You’re very welcome Marlene!
Jlow says
Hi may ask if i have a all purpose starter can i make a whole meal bread. Thks
Emilie Raffa says
Hi there! Yes, absolutely. Your starter type (i.e. flour) does not have to match the flour in the bread recipe. It’s up to the baker.
Josie says
Hello
My 14 year old used your website to learn bout sourdough and now I have caught the bug(hahaha)
Thanks for the great info!
From Josie ( and Eva) in NZ
CORNELIA RUSSELL says
I’m brand new to sourdough, a little behind the curve on a delicious art. I was intimidated but these articles and recipes are fantastic! I’m in my very first week from being gifted my baby starter and I’ve already made your pancakes and last night focaccia! today I’m trying your crackers. Every tip from how to slow down and store.. to speed up and double have made me less intimated.
Thank you so much for the advise!
Bekah says
Hi! I maintain my sourdough starter with bread or all-purpose flour. If I want to make bread with 50% dark rye flour, do I need to feed my sourdough starter with rye before I bake, or is it okay to just feed it with the bread flour?? Thank you. Your website and recipes are extremely helpful!
Trish says
This post is amazing. My neighbour gave me a sourdough loaf he had made. Nothing like commercial sourdough. The crust was chewy and golden. He cooked it in a camp oven in his electric oven. The texture was fluffy and not hard . Yummo!
Now I have a starter going, only on its 4th day but “she” seems very happy. Haven’t named her yet. Oh by the way I have also bought your book and can’t wait to read it. Thank you Emilie.
Emma says
Hi, thanks for sharing your recipe. Ive lost track of days but mine is atleast 10 days,maybe 2 weeks now. Not very active as its winter and cold here. Although i have had in oven today with light on and its risen a lot. but its quite smelly.. is this bad? is it ruined? thanks
alice says
I’m no expert but I’m pretty sure if it’s smelly it just means you have to feed it- it starts smelling good when it’s at the end of the 7 days (when it’s ready)
Liliana says
I keep my starter in the fridge once a week I take out and And get some out like 100 grams at least or 200. i feed it with 100 grams flour and 100 grams water Then what I take out I use for my bread or pizza is that wrong? Do I have to feed the cold starter then wait and take out to to make my bread?
Emilie Raffa says
Hi there! That’s perfectly fine. You can feed a portion of your starter in a separate bowl, instead of feeding what’s in the jar. It can be done both ways.
E says
Hi you make beginner sourdough basics doable.
Emilie Raffa says
Excellent to hear! Thank you!
Julie says
Hi Emilie,
Could you tell me if, once I have fed and stored my starter in the fridge, can I use this when brought to room temperature without feeding it if it seems bubbly and floats or should I still feed it again before using?
Diane says
Hi Emilie,
I’ve been using recipes from your cookbook and they are amazing. I’ve been making sourdough breads for about 6 months and I’m working on my timing for baking. I’ve been using bread flour to feed my starter and wanted to know your thoughts on that. I tried to get a starter going with regular flour and I didn’t seem to have any luck but bread flour seemed to work. Should I switch back to regular flour? Thanks for your input
Emilie Raffa says
Hi Diane! Bread flour is excellent for feedings. You can absolutely use it. Depending on the brand and quality, it’s usually higher in enzymes, ash and mineral content which could be why you had better luck with it compared to the all purpose flour. There’s always a bit of trial and error involved. But you’re on the right track!
Carole says
Thank you for all your information. I was looking to do a starter and your post is straight forward and simple. I looked at many others and felt more confused by the minute. Thanks again.
Emilie Raffa says
You are very welcome, Carole! Enjoy xx
Margaret says
I’ve been feeding my starter for three and a half weeks. It took almost three weeks before tiny bubbles started to appear. I was about to toss it, but I was encouraged by the tiny bubbles and kept going. Now it’s almost four weeks and I still have tiny bubbles, but that’s it. No significant rising. But the texture is different than when I first started. It’s not just a paste; it’s a little bit moussey. So how long should I keep feeding it before I give up? This is my third attempt. I tossed the previous two earlier, but then I read that sometimes it takes longer. I feed it once a day, discarding half, and keep it in the oven with the door ajar, with a temperature between 76 and 80 degrees. Should I keep going or give up?
Also, when can I start using the discard? Do I have to wait until it starts rising between feedings, or can I use it when it just has tiny bubbles?
Margaret says
A miracle happened. Exactly four weeks after I started this starter, it suddenly expanded to half again its size within a 24-hour period. I fed it again and, the next morning, it had doubled. I’m now feeding it twice a day and it doubled again within six hours after its first 12-hour feeding. I think I’ve got a sourdough starter!
Mayette says
I’m on Day 6 of my starter. But it looks like it died. :( Its not bubbling like it did the first 4 days. Should I throw it out?
Jessica says
Emilie,
Is it ok if my starter has been in the frig for a month without a feeding? My question is really: at what point does starter “go bad”?
Thank you!
Jessica
Sadie says
Your tutorials on maintaining and using a starter are very helpful. I’m wondering why it’s necessary to discard half of a starter when feeding the remainder to activate before making a dough. Could you not feed the discard, as well as the remaining starter, use the fed discard, and then store the fed starter until the next use? I understand discarding the portion of starter that you remove if you’re not baking right away, but cant’ see why it has to be thrown away if you’re using it immediately.
Sondra says
You would not have to throw away the discard if you are planning on baking. The only point of discard is to keep you from having a vat of starter! If you have 50G of starter, and add 50G each of flour and water to keep it fed, and do this for 4 days before baking, you would have 450G of starter (That’s nearly a pound!) in less than a week -just as an example!
Sadie says
Thanks for reinforcing what I thought was the case. It’s interesting that none of the tutorials I’ve read on activating starters mention feeding the portion of the starter that you remove. The instructions are to use the discard where unfed starter will suffice for a recipe, or throw away what is removed and feed the remaining starter. I’ve maintained a starter for about 5 years, and up until now, I’ve simply used the discard in crackers, cookies, muffins, quick breads, scones, etc., and relied on yeast as a leavener for breads. I didn’t have the confidence to rely on an activated starter to rise the dough. However, happily, I’ve had great success with a few of your recipes!
Sourdough Chicken says
I was gifted a 1/3-1/2 cup of starter on Feb 4. I fed it immediately as the gifter instructed, with equal parts starter, flour and warm water. I didn’t know when I would have time to and was a bit unclear how to bake with it, so put it in the fridge to slowly ferment. I neglected it for two or maybe three weeks. It had some hooch but smelled good to me, like yeasty bread, so I didn’t discard anything, including the hooch, which I read elsewhere could just be stirred back in. I wanted to increase its mass, but now really didn’t know how to manage it, so fed it about the same amount as the first time. It rose a little but today Mar 25 is hungry and has fallen back to its original volume, still smells like yeasty bread but is a bit darker, maybe slightly grey, but doesn’t look obviously moldy. I don’t want to take it out to measure, but it’s in a 650ml mason jar, is about 7cm high in starter and 1cm of hooch.
Please help me get my sourdough mojo going. Firstly, should I discard the whole thing and restart? If not, how much should I feed it by volume in order to revive it? If I commit to making something (bread, 2 pizzas, waffles) once a week, how much volume of starter should I maintain, how much should I feed it by volume? If I want to make bread or pizza crust for lunch at noon or dinner at 7pm, when should I feed the starter? If I’m on a weekly schedule, is it really important to feed it at the same time of day?
Thanks for any advice to break me out of my shell!
Trish Ashman says
I appreciate your recipes and tutorials so much! You keep your information simple and concise but, you also answer so many of my questions! Thank you!
Emilie Raffa says
You are very welcome, Trish! xx
Summerfield Farm says
Hi Emily I have a quick question, I live in an old farmhouse with wonderful radiator heat. On a day like today when they are warm but not hot, can I put my bowl on the heaters to rise? Thank you.
Kathy Klammer/Summerfield Farm
Emilie Raffa says
Hi Kathy! If it’s a bowl of dough, yes. I think it will work really nicely. For your starter, try it with a tray underneath.
Summerfield Farm says
I felt so confident making my sourdough bread with your step by step tutorial. Seems you answered my questions just as they came to mind. Making my 3rd loaf this morning, can’t wait for that homemade bread smell to fill my kitchen. Only problem is I’ll have to start making 2 loaves at a time so I can share!
Emilie Raffa says
FANTASTIC! This is so wonderful to hear. EnjoY :) xx
Belky says
Loved all your in depth explanation. I have read and watch tutorials and was more confused than before I watch them. I am brand new to this sour dough starter method and was quité confused. Your explanations have made me much less confused of what to do in the process and care of my sour dough starter. Thank you. I will give it another run and be a whole lot less intimated at trying this again.
Eben says
How warm is too warm? Thanks to your excellent guidance, after a week of getting a starter going, I baked two loaves this weekend with good success, though neither rose *quite* as much as I’d have liked. I think I need to work on temperature for both starter and rising. Our house is pretty chilly in winter, usually 65 in the kitchen., so I’m looking for warm spots that won’t be too hot. My oven has a bread proofing feature that keeps at about 80-95 F. Is that ok for getting starter ready to use? For proofing sourdough? Thanks!
Say Limpin says
Hello! I have been feeding my starter still with 1/2 cup apf and 1/4 cup warm water., it’s been a week. It does rise but not very bubbly like yours and it has a concistency of a cake batter. It doesn’t smell bad though and no hooch. When you say to feed it 1:1:1 ratio, how do we do that when our starter is in a jar.? How will I know how much starter I have in the jar in order for me to do the 1:1:1 feeding ratio. Basically how will I do the 1:1:1 ratio in a nutshell :) Many thanks for your reply. Say
Beverly says
I’m no expert by any means, but I was thinking of weighing the jar before I start the process to see what it weighs and go from there. Whatever the jar and the starter weigh together, I will just minus off the weight of the jar and then add the flour and water according to that weight.
Paul Young says
Hi Emile,
Just a note to add to my last comment. 2 days later, (maybe day 5 and 6) and Penelope I (fed daily) still does not rise, still smells a cross between dough and fermented apples. Penelope II(who skipped a days feeding), has never rose, continued to liquify and smell strongly of fermenting apples.
Thoughts? Thanks ahead!
Sarah says
I made starter with Rice flour to keep it gluten free, and the starter turned out lovely after about 5 days, it looks just as the blogs describe. Then I went to make my first batch of GF sourdough loaves, now I’m having issue with the dough rising, it was much to dry and was not stretchy to allow for the folding process. I added additional water by eye, just so the dough was not sandy. Then let it rest at room temperature for 8 hours or so, checking it regularly to see if I could stretch/fold, no it was not. Trying to figure out a solution I got this blog tip: add the grams of all my ingredients per the recipe and it weighed 93 grams over what the recipe said. (yes I weighed with a scale originally). So I suspect the additional weight is the added water, I never measured, just added until it was not sandy consistency anymore. Other tip from blogs was room temperature, I noticed my kitchen environment may be too cold, around 63-65 degrees, I turned on the oven and left the door open to try to warm up my kitchen, still not stretchy. So now I am using my dehydrator set at 105 degrees, the lowest setting to see if it will rise in that warmer environment. I am just trying to figure out What Went Wrong? Did I wait too long or not long enough after I fed the starter to use it in the recipe? I followed a well known sites “Extra-Tangy Sourdough Bread” recipe, and it called for the first 1/2 of the flour and starter with water to be refrigerated overnight or 12 hours before adding the remaining flour and salt, I did that, maybe longer than 12 hours actually, was that the problem? This is the stage when the dough consistency turned sandy. I am going on 36 hours since pulling out of the overnight refrigerator stay. Update: in checking after about 90 minutes in the dehydrator, the dough seems to be getting stretchy, I was able to do a stretch/fold and it was much warmer in my hands. Do you have any tips regarding everything I shared and for GF? Thanks so much Emilie!
Emilie Raffa says
Hi Sarah! To better understand your situation: Are you following a specific GF sourdough bread recipe? Or, are you following a regular sourdough bread recipe (made with wheat flour), but substituting with a GF starter & GF flour? Thanks!
Sarah says
Yes, I just replaced GF flour (a well known commercial maker), which says replace 1:1 for regular flour in any recipe, that’s what I did. UPDATE since I’m replying a good week later…finally just baked the loaves, they were short, dense, but flavorable, very sour. This morning, I fed my start a couple of hours ago and will try to make bread again, but using your artisan sourdough recipe, I plan to use the same GF flour that says 1:1 for regular flour.
Anyway, I truly appreciate your reply and help!
Emilie Raffa says
Hi Sarah! Thanks for the clarification.
From what I understand about GF 1:1 flour: is has to be compatible with sourdough and other bread doughs made with commercial yeast (otherwise it won’t work).
For example, King Arthur’s Measure for Measure GF flour is a 1:1. I spoke to their customer service, and they did not recommend it for sourdough bread baking and other bread recipes. It wasn’t formulated to work as an even swap.
I’m not sure what brand you’re using, but I don’t think it will work with my recipe. GF bread baking can be very tricky; you might have better luck following a specific GF sourdough bread recipe for best results. Good luck!
Sarah says
Thanks for the reply Emilie…I used Bob’s Red Mill GF 1:1 Baking Flour, it does not say I can’t use it for bread making, so thought it would work. One of 2 things happened with today’s experiment of attempt #2 to make GF Sourdough bread. I used your recipe this time. So it is either the GF flours that just don’t work, OR, now am suspicious I didn’t let the GF starter ripen enough after feeding in preparation to bake. The starter failed the float test every time. I finally lost patience and made the dough anyway. Interesting observation: when I added all the ingredients by weight, the dough was so dry, sandy, could not form into the “rough ball” you mention. So I added a little more water as your recipe says it is okay to increase water up as much as 300 to 350g. I didn’t weigh the addition it was about 3T, just enough so a rough ball could form. Now hours later in the bulk rise stage it is not rising, it is not stretchy to fold. I will let it sit overnight and bake it tomorrow morning. I followed your recipe to the exact measurement with a scale, except using the GF flour substitute. Well, they say the 3rd time is the charm, I will attempt it one more time, this time be truly loyal to wait for the starter to be truly ripe…I put my GF starter back in the refrigerator now, after taking what I needed and feeding it, and it looks great, a bubbly, batter like, it didn’t really look like this afternoon, now I’m really suspicious the starter wasn’t truly active, it was a little bubbly, but wasn’t really ready. I have to try this one more time, I’m learning so much from your blog about starter, thank you! Yes, I’ll peruse to find a GF sourdough bread recipe if it exists?
Paul Young says
I’ve been trying to create a starter now for several weeks. My first 2 efforts bubbled and rose in the first 2 days, but then went and stayed flat. The consistency went from elastic, to pourable batter, and bubbles stopped. My recent efforts (named Penelope) started slower, meaning no serious rising in those first days, and smelled a bit sour, but by day 3 or 4 they changed also from elastic consistency to pourable. I’ve split Penelope into 2 efforts. Thing One got a wetter feeding, Thing Two got not as wet a feeding. Currently day 4 and they were both pourable before feeding. Am I missing something? Thanks Emilie, I appreciate your site and the knowledge you share!
Vanessa says
I think I read (not sure) in one of your pages that I could freeze the starter after Day 7 when it’s active? I tried to find the page again but I couldn’t. Is this the case?
After Day 7, the starter will keep growing and that’s when we need to move it to another clean container. I’m assuming that the base will stay in the pretty airtight container, but after day 7, when we remove half of the active one, that one will have to go to a second container but if we don’t use it immediately can we freeze it? If yes, how do we reactivate it when we are ready to use it?
Emilie Raffa says
Hi Vanessa! You can freeze sourdough discard for pancakes, waffles and other baked goods that do not rely solely on the starter to leaven the product.. I do not recommend freezing starter, after day 7 or otherwise, to bake bread dough. The acids will break down overtime which decreases its rising power.
After Day 7, the instructions suggest moving the starter to a clean jar. This is optional. If your original starter looks clean, keep it there!
Hope I’ve answered your questions!
Stevie Nash says
Hi, I have been trying to make a successful starter since the first lockdown with little success. I enrolled on a Webinar with Barney from the GoodFood magazine last week hoping he would be able to help. However, I am now on day 8 of feeding the starter and although I had bubbles after day 3, I now have a very flat starter together with a layer of hooch on the top. I am determined to make sourdough bread, but it is becoming quite expensive, flour-wise! At the bubbling stage I have tried the float test, only for the mix to sink. Any ideas of what is wrong?
terry says
I am experiencing the same here on my end. I am determined, researching various blogs, etc., but my levain will not become active. It did initially, but not responding now. Sigh…
Emilie Raffa says
Hi Terry! Please see my response to Stevie below :)
For more information, you can also read: Troubleshooting Sourdough Starter
Emilie Raffa says
Hi there! In order to help troubleshoot, I would need the exact method you’re following from Barney. There might be some variations which could be causing the issue. Additionally, if you can provide the flour type and brand you’re using, water (tap or bottled/filtered) and the current room temperature that would be great.
In the meantime, you can also check out: Trouble Shooting Sourdough Starter for more information.
Russell Fong says
Hi Emilie,
I posted a question for your previous reply I think in Dec 2020 or Early Jan this year about how much sourdough starter to use for 300g of bread flour with 325ml water….but I cant find it…possible to repost your reply?
Thanks,
Russ.
Emilie Raffa says
Russ, I’ve linked my reply here. Apologies for the delay- the holiday season swallowed me alive, lol. If you have additional questions, please let me know!
Russ F says
Hi Emilie,
Thank you for relinking the messages. So your advise of to use the following for my recipe:
375 g bread flour
280 g water
50 g starter.
My question is I cant determine what’s the ration of water and flour in my starter (as I modified accoding to texture) or it doesn’t really matter? Just use 50g of the starter when it rises to peak after feeding?
Do I need to stretch and fold and then put the dough into benetton and into the fridge over night?
If no need to put in fridge, how long to place the benetton and dough under a warm place to rise the dough before I can pop it into the oven?
My oven max is 250°C, what temp and duration do you recommend if I use :
A) an iron dutch oven pot?
B) just baking tray with a container of hot water into oven for steam?
Thank you.
Regards,
Russ
Emilie Raffa says
Hi there!
1.) Don’t worry about the hydration of your starter too much. It’s completely fine to go by texture when you do not have the exact weights of the flour & water. Just use the 50g of starter when it’s at peak height after feeding.
2.) Stretch and folds are optional. You can do up to 4 sets, spaced 30 minutes apart if you’d like. Please reference this post for guidance.
3.) Regarding technique, there are many ways to make sourdough. You can rise the dough overnight to bake in the morning. Or rise the dough during the day, shape and chill overnight in a proofing basket; it’s up to you. Length of time depends on the recipe you’re following. Check out the method in this post, and substitute with the quantities I gave you above.
4.) Typically, I bake most of my loaves at 450 F. Dutch oven pot is more effective for artisan-style boules rather than a baking container with water for steam.
Russ says
Hi Emilie,
Thank you so much for your kind advise. I will try it out with 50g starter at peak with 300g flour. Hope it works.
Regards,
Russ.
Emilie Raffa says
My pleasure! Enjoy!
Orit says
Hello Emilie, I have your book and cannot tell you how many times I look at it and “study” the recipes and instructions. I love it. One question I have for you is about timing. You say that Thursday-Saturday we should feed our starters. If I understand correctly that would mean feed Thursday night, Friday morning, Friday night, Saturday morning before we can use in our dough? Aren’t 2-3 feedings sufficient? My starter lives in the fridge and is fed every 2 weeks.
Julia says
Following:)