Anyone can make this Beginner Sourdough Starter Recipe at home! All you need is flour, water, and a little bit of patience. The best part? The process is mostly hands off! Before you know it, you’ll have your very own bubbly, active starter ready to go.
What if I told you, there’s an easy way to create a sourdough starter…
Would you believe me?
Here’s the thing: creating one from scratch is not hard to do. But for whatever reason, it seems incredibly scary, especially for beginners.
First: no one really knows what the heck a sourdough starter even is. Wild yeast? Levain? WHAT?!
Second: once you realize a starter is a living culture (yes, it’s alive, like a pet!) it freaks people out and makes you wonder “How on Earth am I going to keep this thing alive?”
Third: no two starters are alike. They might look similar, but each one has their own unique personality and will behave differently in baking.
Plus, it doesn’t help that there are several ways to make a starter, with methods that include raisins, potatoes, pineapple juice- even sugar.
And you know what?
I get it.
There’s just too much conflicting information out there, and like you, I’ve found myself totally frustrated and confused.
Take it from me and my mistakes: there’s hope.
What You’ll Learn
In this tutorial, I’ll teach you how to create a killer sourdough starter with just two simple ingredients: flour and water.
Once your starter is established, it can be used to make all kinds of incredible sourdough bread like, crusty artisan loaves, sandwich bread, bagels, focaccia and so much more. Yum!
How Long Will it Take?
The overall process takes about 7 days from start to finish.
However, it’s not uncommon for it to take up to two weeks or more for the starter to become active. It all depends. I know this timeframe sounds a bit vague, but growing yeast in a jar (that’s basically what you’ll be doing) can be unpredictable at times. Please be patient if the process takes time for you- it’s normal.
Is it Difficult To Do?
Absolutely not!
In short: you’re basically adding flour and water to a jar, feeding it with more flour and water over time, and then waiting for it to become bubbly and double in size. That’s it. Most of your time involvement is hands-off.
Can I ask you a favor though?
Don’t overthink it.
There’s a lot of information out there, and you will fall down a major rabbit hole if you start poking around. Just stick to this tutorial for now and follow the steps.
Ready to jump in?!
So, What Is A Sourdough Starter?
Simply put: a sourdough starter is a live culture of flour and water.
Once combined, the culture will begin to ferment which cultivates the natural yeasts found in our environment. A small portion is added to your bread dough to make it rise.
Commercial yeast IS NOT required.
Sounds a bit weird, right?
Of course it does. And it should. All you need to know is this: natural “wild” yeast is all around us.
It can be found in a bag of flour flour, in the air, on your hands… Just because you can’t see it, doesn’t mean it’s not there and doing its thing.
Magical, right?
Beginner Sourdough Starter Recipe
You Will Need:
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- 3/4 L jar (I use this one)
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- 1 bag unbleached all purpose flour
- 60 g (1/2 cup) wheat flour
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- water
Tip: Use regular, unbleached all purpose flour for best results- skip organic. The enzymes are different which can hinder the rising process the first time around. I use either KAF, Trader Joe’s or Whole Foods. Filtered water or tap water is fine. Use the latter if you know it’s mostly chemical/chlorine free.
DAY 1: Make the Starter
Combine 60 g (1⁄2 cup) of whole wheat flour and 60 g (1⁄4 cup) of water in a large jar.
Mix with a fork until smooth; the consistency will be thick and pasty. If measuring by volume, add more water to thin out the texture. Cover loosely with plastic wrap or a small cloth, and let it rest in a warm spot, about 75-80 degrees F, for 24 hours.
Tip: Looking for a warm spot? Place your starter on a cookie sheet inside the oven (turned off) with the light on. You can also use a proofing box set to your desired temperature, or a microwave with the door ajar and light on.
Day 2: Got Bubbles?
Today, you’re going to check if any small bubbles have appeared on the surface.
Bubbles indicate fermentation, which is what you want!
It’s okay if you don’t see anything; the bubbles might have appeared and dissolved overnight while you were sleeping.
You don’t have to do anything else right now. Rest the starter in your warm spot for another 24 hours.
Day 2 (Con’t): What’s that brown liquid?
During the creation process, and even after your starter has been established, a dark liquid might appear on the starter (the image above shows the liquid in the middle of the starter- it’s usually found on the surface).
This liquid is called “hooch” and is an indication that your starter needs to be fed. It also has a very stinky smell, similar to rubbing alcohol or gym socks.
Any time you see this liquid, it’s best to remove it along with any discolored starter present.
Just smell it- it’s gross!
Day 3: Feed your starter
Whether bubbles are visible or not, it’s time to start the feeding process.
To begin, remove and discard approximately half of your starter from the jar. The texture will be very stretchy.
Add 60 g (1⁄2 cup) of all-purpose our and 60 g (1/4 cup) of water. Mix with a fork until smooth. The texture should resemble thick-ish batter or plain Stonyfield plain yogurt at this point, so add more water as needed.
Cover loosely, and let rest in your warm spot for another 24 hours.
DAYS 4, 5, AND 6: Keep on Feeding!
Repeat the feeding process outlined on Day 3: Remove and discard half of the starter, and feed it with 60 g (1⁄2 cup) of all-purpose flour and 60 g (1/4 cup) of water.
As the yeast begins to develop, your starter will rise, and bubbles will form on the surface and throughout the culture.
When the starter falls, it’s time to feed it again.
Tip: Place a rubber band or piece of masking tape around the jar to measure the starter’s growth as it rises.
DAY 7: A Sourdough starter is born!
By now, your sourdough starter should have doubled in size.
You should see plenty of bubbles, both large and small. The texture will be spongy, fluffy, and similar to roasted marshmallows (think: s’mores). It should also smell pleasant, and not like stinky gym socks.
If these conditions are met, your starter is now active and ready to use!
Please keep in mind, if your starter is not ready at this point which is quite common (the temperature might be too cold, your timing might be off, the yeast might need more time to grow etc.), continue to feed it for one to two weeks or more. Be patient!
Also, don’t fret if your starter doesn’t look exactly like my pictures above.
Remember what I said earlier? No two starters are alike. My starter is super, super strong and I’ve been keeping it vibrant for years. It literally bubbles when it hears my voice ;)
As long as your starter is bubbly and it has doubled in size, you’re all set.
Tip: Wondering if your starter is ready to use? Do the float test. Drop a teaspoon of bubbly starter in a jar of water; if it floats to the top you can use it.
The very last step is to transfer your sourdough starter to a nice, clean jar. In keeping with tradition, you can also name it- and please do! My starter is called Dillon, after my oldest boy.
Now, are you ready to bake some incredible sourdough bread?
Click here for my Beginner’s Guide!
• • •
A Few Tips For Ongoing Care…
So you’ve created a sourdough starter! Now what?
Just like any living creature, it must be kept alive with regular feedings to maintain its strength. If your starter is not strong, your bread will not rise. Caring for your starter is much easier than you’d think, and certainly won’t take hours of your time.
1.) how to Feed Your Sourdough Starter
You’re going to repeat exactly what you’ve done on Day #3 in the creation process.
Feeding Routine:
- Begin by removing and discarding about half of your starter.
- Replenish what’s left in the jar with fresh all purpose flour and water.
- Cover loosely, and let it rise at room temperature until bubbly and double in size. Once it falls, the bubbles will become frothy and eventually disappear. Then you’ll know it’s time to feed your starter again.
- Feed your starter everyday if it’s stored at room temperature. If you keep it in the fridge, feed it once a week.
PS: If you miss a feeding, don’t worry- your starter is not going to die. It might look ugly (and smell horrendous) but it usually just needs a few feedings to perk back up.
2.) When Is Your Starter Ready to Use?
Your starter is ready when it shows all of the following signs:
- bulk growth to about double in size
- small and large bubbles on the surface and throughout the culture
- spongy or fluffy texture
- pleasant aroma (not reminiscent of nail polish remover/gym socks/rubbing alcohol)
If you’re having trouble spotting the signs, don’t forget to place a rubber band around the base of the jar to measure the starter’s growth. You can also try the float test mentioned above: Drop a small dollop of starter into a glass of water. If it floats to the top, it’s ready to use.
3.) Storage Options
Once your starter is established, you have two storage options to consider.
At Room Temperature: If you bake often—let’s say a few times a week—store your starter at room temperature. This will speed up fermentation, making the starter bubbly, active, and ready to use faster. Room temperature starters should be fed one to two times a day, depending on how quickly they rise and fall.
In the Fridge: If you don’t bake that often, store your starter in the fridge, loosely covered or with a lid. You’ll only need to feed it about once a week or so, to maintain its strength when not in use. When you are ready to make dough, feed your starter at room temperature as needed, to wake it back up.
• • •
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Looking for an easy, sourdough starter recipe for beginners? Adapted from Artisan Sourdough Made Simple, follow my no-nonsense guide for practical tips, tricks, and ongoing care- anyone can do it.
Ingredients
Instructions
Day 1: Make the Starter
Combine 60 g (1⁄2 cup) of whole wheat flour and 60 g (1⁄4 cup) of water in a large jar. Mix with a fork until smooth; the consistency will be thick and pasty. If measuring by volume, add more water to thin out the texture. Cover loosely with plastic wrap or a small cloth, and let it rest in a warm spot, about 75-80 F, for 24 hours. *Tip: Looking for a warm spot? Place your starter on a cookie sheet inside the oven (turned off) with the light on. You can also use a proofing box set to your desired temperature, or a microwave with the door ajar and light on.
Day 2: Look for Bubbles
Check to see if any bubbles have appeared on the surface. If you don’t see anything, it’s okay. The bubbles might have appeared and dissolved overnight while you were sleeping. You don’t have to do anything else now. Rest the starter in your warm spot for another 24 hours.
Day 3: Feed Your Starter
Remove and discard approximately half of your starter from the jar. The texture will be very stretchy.
Add 60 g (1⁄2 cup) of all-purpose our and 60 g (1/4 cup) of water to the jar. Mix with a fork until smooth. The texture should resemble thick-ish batter or plain Stonyfield yogurt at this point, so add more water as needed. Cover loosely, and let rest in your warm spot for another 24 hours.
*Tip: During the creation process, and even after your starter has been established, a dark liquid might appear on the surface and throughout the culture. It has a very stinky smell, similar to rubbing alcohol or gym socks. This liquid is called “hooch” and is an indication that your starter needs to be fed. Any time you see this liquid, it’s best to remove it along with any discolored starter present.
Days 4, 5 & 6: Keep on Feeding!
Repeat the feeding process outlined on Day 3 (remove and discard half of the starter, and feed it with 60 g (1⁄2 cup) of all-purpose flour and 60 g (1/4 cup) of water.) As the yeast begins to develop, your starter will rise, and bubbles will form on the surface and throughout the culture. When the starter falls, it’s time to feed it again.
Day 7: A Sourdough Starter is Born!
By now, your starter should have doubled in size. You should see plenty of bubbles, both large and small. The texture will be spongy, fluffy, and similar to roasted marshmallows (think: s’mores). It should smell pleasant, and not link stinky like gym socks. If these conditions are met, your starter is now active and ready to use! Please keep in mind, if your starter is not ready at this point which is quite common due to temperature issues (too cold), timing, and other factors, continue the feeding process for 1-2 weeks or more. Be patient! *Tip: Wondering if your starter is ready to use? Do the float test. Drop a teaspoon of bubbly starter in a jar of water; if it floats to the top you can use it.
Storage Options
If you bake often, store your starter at room temperature (feed it 1x-2x a day to keep it active). If you plan to bake only once in a while, store it in the fridge to preserve its strength (feed it 1x a week).
Notes
How to Feed Your Sourdough Starter for Ongoing Care
- Begin by removing and discarding about half of your starter.
- Replenish what’s left in the jar with fresh flour (use all purpose flour) and water.
- Cover loosely, and let it rise at room temperature until bubbly and double in size. Once it falls, the bubbles will become frothy and eventually disappear. Then you’ll know it’s time to feed your starter again.
- Feed your starter everyday (1x-2x) if it’s stored at room temperature. Feed it 1x a week if you keep it in the fridge.
- PS: If you miss a feeding, don’t worry- your starter is not going to die. It might look ugly (and smell horrendous) but it usually just needs a few feedings to perk back up.
Keywords: sourdough, sourdough starter, beginner sourdough starter
Sue says
Can you double the recipe
Instead of throwing half can it be uzrd to start another starter
Emilie Raffa says
Hi Sue! To double the recipe, once your starter is established, just don’t discard any of it before each feeding. Just keep adding more flour and water to the same jar. If the starter gets too big, just split it into (2x) jars so that it will be easier to maintain. Hope this makes sense! x E
Fiona Manoon says
Amazing and mouth watering starter.
Loved you recipe.
Thank you so much for sharing .
Keep Blogging . !!
Emilie Raffa says
Thanks so much! You are very welcome. And more recipes soon! :)
Iris Burlaza says
Hi maam can i ask something if the starter put in the fredge and feed 1x a week is need to discard a half starter b4 feeding
Emilie Raffa says
Hi Iris! Yes, it’s best to discard a portion of your starter before every feeding, even if it’s been in the fridge.
Eimear Mc Dwyer says
Hi there! All of your sourdough recipes all look Devine, so I thought I’d give the basic sourdough a go! My starter is about 2 weeks old now and I do feed it every day and have it in at room temperature in a warm area however it does not pass the float test and only produces a few bubbles on the surface. Will I keep going with it and maybe transfer it to a new jar or should I start from scratch as I know with one feeding I forgot to remove half before adding the flour and water so I removed the half after I added the flour and water so maybe that has prevented the yeast from developing?
Thank you! ❤️
Emilie Raffa says
Hi there! Thanks for your comment! First, I would read this troubleshooting post.It might answer some lingering questions you might have. In the meantime, off the top of my head, I would transfer your starter to a new jar, feed it following the 1:1:1 ratio (this is mentioned in the troubleshooting post), and keep it in the warm spot you’re currently using (75 F+ is good). My hunch is that the yeasts need more time (and food!) to develop. Hope this helps! x E
Alanna says
I saw another recipe that used rye flour instead of whole wheat. Would this be advised? I have never made the starter before so just trying to figure it out! Thank you!!
Emilie Raffa says
Hi Alanna,
You can definitely use rye flour instead of whole wheat. One is not necessarily better than other other, it’s up to the baker. The goal (either way), is to begin your starter with flour that’s packed with enzymes- something that fermentation loves. I prefer whole wheat because it’s less expensive, and it’s already something I use at home.
Carrie Z says
Do you have to wait for the starter to fall to refeed it?
Emilie Raffa says
Hi Carrie,
You can feed your starter at anytime. However, when it does fall, you must feed it again before using. Otherwise, it won’t rise, bubble, or become active.
PFLoh says
Hi there, to discard half and add in 60g of flour and 60g of water. Not sure if my understanding is correct for the below on the starter? Or just need to maintain 60g starter on each feeding?
day 1: 60g flour and 60g water = 120g
Day 2: 60g starter + 60g flour + 60g water =180g
Day 3: (180/2=90g starter) + 60g flour + 60g water
Day 4: (210/2=105g starter) +60g flour + 60g water
Cy says
I have this exact same question. After doing the math for subsequesnt feedings, it looks like by the 7th feeding the starter will remain at 240 grams total ((240/2=120g starter)+60g water+60g flour)=240g starter. That makes sense, but where I get confused is on the troubleshooting page it says to feed the starter 1:1:1, which would throw off this whole calculation and increase the starter size exponentially. That is, unless you’re always supposed to discard all but 60g of starter to add the flour and water to.
Emilie Raffa says
You are correct: always discard all but 60g of starter to add the flour (60g) and water (60g) to. The same rule applies if your want to maintain a smaller/larger amount of starter. For example, let’s say you have 30g of starter. Feed with with 30g flour and 30g water to keep it going. If you don’t discard your starter before feeding, it will grow out of control in size!
Sasha says
Hello, I would also really appreciate clarification on this also! Thank you! :)
Further to this I have one other question. Your recipe says to start with whole wheat and feed with all purpose flour. I used whole wheat for the first step and have been feeding with white unbleached all purpose flour, not whole wheat. Is this correct? I was just a bit confused because in your troubleshooting guide you said it’s best to feed the starter with the same kind of flour that you begin with.. so I was wondering, should I be feeding it with all purpose whole wheat flour instead?
Sasha :)
Emilie Raffa says
Hi Sasha! You are correct: begin using whole wheat flour, and then switch to all purpose flour for the ongoing feedings. Because this particular starter is not 100% whole wheat (ww flour was only used to quickly jumpstart the fermentation process, not for feedings) it’s mostly made of ap flour. Does that make sense? Hope so!
Emilie Raffa says
Hi Pfloh, please see my response to this in the comment above! Hope this helps!
Lam Tran says
HI, After my starter is completed and ready to use. How much of my starter can i use for my bread recipe and how much do i keep to continue my starter. I dont want to accidently use too much starter and not have enough to keep alive.
Emilie Raffa says
Great question. Unfortunately, the answer is not concrete because it depends on how much starter you have to begin with AND how much starter the specific recipe requires. Here’s an example: if you have appx. 200g bubbly fed starter, you can bake up to 3 loaves (using 50 g of starter each), which leaves appx. 50 g leftover in the jar to continue feeding. You can scale this example up or down as needed.
PS: from past experience, sometimes I’ve been left with only a tablespoon of starter in the jar which was still enough to keep it going with a few large feedings. It’s flexible! Don’t worry.
Stephanie says
Hello! I just bought your book Artisan Sourdough made simple (and then after it arrived I instantly bought the clever cookbook) I’m literally in the first step of making my starter. I was wondering (providing I’m successful in making a starter) so I need to purchase a proofing bowl? I have an antique bread bowl from the 1800’s.. would that work? I don’t know anyone else who makes sourdough, so I just didn’t know who to ask 💛
Emilie Raffa says
Hi Stephanie! Oh my goodness, thanks so much for your support. Hope you are enjoying the books :) For the proofing bowl, are you referring to a large bowl used for the bulk rise? Or a proofing basket/bowl used for the second rise? Just want to make sure I understand correctly. You can always email me a picture of your antique bowl as well – it sounds amazing! Thank you! info@theclevercarrot.com
Stephanie says
Thank you for your reply! I’ve emailed you with some photos of my bowl :)
TD Few says
Can I use SR flour? I am on day 3 and have used self-rising flour and water for all steps. Seems to be working. I am a brand new cook, recently divorced, and on a special diet (low FODMAP). Thanks.
Emilie Raffa says
Hi there! Personally, I wouldn’t recommend using self rising flour. The added leavening agents (plus the salt in some brands) might hinder the rising process. I would stick to using a good quality all purpose flour like King Arthur or Trader Joe’s.
Hedy Jantzi says
Hi!! My starter is about a week old, it has bubbles but does get any bigger! I take some out in the morning and feed “Herman” again! I have put him in a clean jar and is in the oven with light on!! I’m getting discouraged as it’s my 5th try!
What Can I do to have it double in size??
Thank You!!
Emilie Raffa says
Hi Hedy! Hang in there! The good news is that there are bubbles present, which means the yeast is starting to grow. Keep in mind, it might take longer than a week to become active. This is very common (so please don’t throw it out on day 7 if it hasn’t doubled). At this point, I would feed it twice a day to give it a boost (do this when you wake up, and then again in the evening). Repeat for a few days and see how it goes.
Also: have you read my troubleshooting guide? There might be a nugget of useful information in there for you.
Joy says
Hi! I’m on day 4 and have a couple of questions:
Do you stir the starter before discarding half and feeding?
Yesterday, the starter bubbled nicely w/in a couple of hours of being fed. Today, it’s been about 5 hours and it just isn’t rising and bubbling as it did yesterday. Any thoughts?
Thanks!
Emilie Raffa says
Hi Joy! I don’t stir my starter before discarding and feeding. Regarding the bubbles, your starter will look different on different days. This is very normal. Could be the temperature of the water or the overall temperature of the room. As long as it’s bubbling and rising nicely, I would just continue to observe your starter and see how it goes. Hope this helps!
Warren Hoffman says
Hi,
I’ve been using your book and my first loaf didn’t rise enough and wasn’t good. I think it’s because my starter, while it had bubbles, really wasn’t ready. If my measurements were off with the starter, can I try and just adjust them going forward to get the starter to perform correctly or is it better at this point if I’ve been using the wrong ratios and different flours to just start my starter over from scratch?
Thanks
Emilie Raffa says
Hi Warren! Because you’re already seeing bubbles, I would simply adjust your flour type and ratios going forward. It’s easy enough to do (please be patient while the everything adjusts!). Your starter is ready when it has doubled in size and has lots of bubbles.
Roisin says
How do you remove the hooch? I’ve tried twice now, and I end up mixing it into the starter. Thanks!
Emilie Raffa says
Hi! You simply pour it off the top and discard. Alternatively, if the hooch is in the center of the starter (instead of floating on the top, which I think is what you’re referring to here), tilt the jar, scoot some of the starter over to one side with a spoon, and then discard whatever pools in the center. You don’t have to be exact; you just want to discard as much as you can along with any discolored starter that might be present as well.
Ananya says
Hi,
So this is my day 3 of the starter. I feed it about 2 tbsp of flour and water every 12 hours but don’t discard the previous starter. Within the first 4-5 hours of feeding, the starter is active and bubbling but by the end of 12 hours, there’s just a layer of water and there are hardly any bubbles. My starter doesn’t seem to be rising. What do I do?
Emilie Raffa says
Hi Ananya! That’s normal. Your starter will rise when it’s bubbly, and fall (with or without a layer of liquid on top) when it needs to be fed again. Continue to feed your starter as normal and as indicated in the steps above; it will be ready to use when it’s bubbly, active and has doubled in size.
Anne says
Thanks for such clear instructions. Wondering if I can use all whole wheat flour for the entire starter and bread making process instead of mixing whole grain with white flour? I understand white flour needs to be added, though I don’t remember why. Have you tried to bake with all whole wheat flour, and if so, what was the result? I’ve read to use two tablespoons less flour and increase liquid. Do you have adjusted measurements if using all whole wheat flour?
I tried to bake from an old starter that was still bubbly, though not bubbly enough evidently. I hadn’t read your entire page to understand that when I took it out of fridge, I’d need to feed it a few times for the yeast to be strong enough to support the bead. And, after feeding it once with good bubbles (the rest went back in the fridge after feeding), I began the bread-making process. I used all whole wheat flour, adjusting the amounts till I had the correct stickiness in the dough. The first rise went well. The second time only rose a little bit. I had way too much starter to begin with and ended up with one round, two rectangle loaves, and nine rolls. Since I only had one covered Pyrex pan, I put a pie pan with water in the oven and loosely covered the other loaves and rolls with foil. And I didn’t adjust the bake time, so all got really hard. I know I made a lot of mistakes and don’t want to waste food and effort again. So thought I’d reach out to ask you to comment.
Gary S Bosley says
my jars are i 3/4 qt. is it necessary to pour off half my starter when i feed my starter.
Emilie Raffa says
Hi Gary! Regardless of the actual size of your starter jar, whether it’s big or small, it’s best to pour off and discard some of it as part of the ongoing feeding process. If you don’t, your starter will grow too large and eventually you’ll need a bigger jar anyway.
PS: I use a 3/4 L jar and it’s not necessary have it filled to the top at all times. This makes it more practical to maintain when pouring off half to begin with. Please let me know if this makes sense!
Pam Derichsweiler says
I haven’t even started my starter yet. I’m anxious to get started – got your book from the library – it is very helpful. My question is, can I give the discard to a friend to use to start a starter?
Emilie Raffa says
Hi Pam! Wonderful! After you’ve created a starter, you are more than welcome to share some it with a friend. I’d recommend sharing the actual bubbly starter though (instead of the discard). It will be ready to use faster.
glennae says
Hi! I’m only here to say thank you! I’m low FODMAP and have been frustrated with commercial sourdough bread that typically has added yeast/sugar. I somehow stumbled on your blog and became instantly hooked and am now convinced I too can make my own delicious sourdough! I am armed with your book and am so excited to try making nearly every recipe in it. YUM! My 2 boys who love cinnamon rolls, cinnamon bread, brioche and fluffy buns of all kinds will soon thank you as well.
I have a starter going into day 6 which is finally starting to make sense. It had great bubbling on day 2 and then hooch on day 3 and day 4 and 5 it smelled positively putrid – despite removing the hooch and feeding. I even made a second starter assuming my first one was going south. I realized yesterday that I was taking your instruction too literally and started applying some of the “art” and am happy to say I have turned “Souron” (husband’s choice) around and he’s bubbling/rising and currently smells like something I might actually want to put in my food. “Souron JR” has a few more days but is doing well also. I think I was letting the poor guy go too long between feeds. I can’t wait to get baking!
Brittney says
Really excited to make this recipe! Does anyone know the nutritional information regarding this recipe? Thanks!
Emilie Raffa says
Hi Brittney! Unfortunately, I do not have the nutritional info for this. You can input the details into an online calculator for an approximate idea. Hope this helps!
Racheli Florans says
Hi,
I had a question in regard to following the starter recipe, I am a Sabbath observant and therefore cant feed my starter on Sabbath.
What should do that my starter wont get ruined ?
Thanks a lot!
Emilie Raffa says
Hi Racheli! Contrary to popular belief, sourdough starters are actually quite resilient. So, it’s not a problem if you cannot feed your starter on Sabbath. Just feed it the next day and continue to do so until it’s bubbly and active. It will not die if you miss a feeding here and there.
Pauline says
My son is gluten free. Is there a recipe for gluten free sour dough?
Emilie Raffa says
Hi Pauline! Currently, I do not have a recipe for gluten free sourdough. It’s something I’ve been working on (and have not been satisfied yet with the results!). Will post to the blog once it’s ready.
Camilla says
Hello,
Quick question… if you use a swing top glass jar doesn’t that seal it too much? Or do you just close the lid without latching it? Thanks!
Emilie Raffa says
Hi Camilla! The latch top is fine. It’s ok if your starter is sealed shut. You just want to keep an eye on it as it grows, so it doesn’t burst. PS: I like the latch top to keep out the flies in the summer months, and to keep it fresh when stored in the fridge.
As an alternative, if you do not want it airtight all the time, you don’t have to clamp it shut. You can also lay a fork or spoon across the top of the jar and lower the lid- this will allow some air to get in.
Malinda Crosby says
Thank you for posting this. I have been baking since I could pull up a chair next to my mom however, I have always shy’d away from sourdough as I was intimidated by starters. Your post broke it down so simply and clearly. Thank you! Quick question: I am on the forth day and my started is looking and smelling just as you said it should. However, it is increasing my much more than half each 24-hours. Is this normal? Should I move it to a cooler area? Does this mean that it will be ready sooner to bake with?
Emilie Raffa says
Hi Malinda! You are quite welcome :) The unique thing about sourdough, is that everyone’s experience will be slightly different. So in your case, on Day 4, it sounds like the yeasts are already growing rapidly (which is a good thing). My hunch is that the temperature is on the warmer and is speeding up the fermentation process. If you move it to a cooler area, it might slow down a bit. As a rule of thumb however, keep feeding your starter for the full 7 days (or more) to get it nice and strong before using. Then, do the float test; if it passes you can get started!
Yen says
What do you do with the discarded starter before feeding?
Emilie Raffa says
Hi Yen! When creating a starter from scratch (per this recipe), I just remove and discard it. Once it’s established however, for ongoing feedings, I’ll sometimes save the starter and use it for sourdough waffles, cake, and other baked goods. I dedicate an entire chapter in Artisan Sourdough Made to recipes with leftover starter.
Jocelyn Rose says
I have just made my first starter and have a question about maintenance feeding: if I keep it in the fridge, when I go to feed it, do I need to let it come up to room temp, feed it and let it stay at room temp for a while to get going and then put it back in the fridge, or can I just take it out of the fridge, feed it when cold and then just put it right back in the fridge?
Thank you!
Emilie Raffa says
Hi Jocelyn, great question! When you keep your starter in the fridge, you do not have to wait for it to come to room temperature before feeding. You can just take it out of the fridge, feed it cold (don’t forget to remove and discard some of the starter first), and then put it right back into the fridge. Fermentation happens in both warm and cold conditions; it’s just faster when it’s warm.
Mina R. says
Hey, I am trying to make sourdough starter for the first time and I’m wondering if it’s okay to use bread or whole wheat flour instead of all-purpose flour?
I currently have no all-purpose flour in my house
Emilie Raffa says
Hi Mina! For best results, start with whole wheat flour per the recipe, and then switch to bread flour for the feedings (if you do not have AP flour). Keep in mind, bread flour absorbs more water than AP flour, so you might have to add a splash more to loosen the texture.
Brian says
I had a question regarding flour types. I have been making my starter for 6 days now. I used whole wheat flour and water, but I forgot to transition over to all purpose flour. Didn’t even notice it until now. Should I start over or just switch flours over now? Day two was beautiful and bubbly easily doubled in size. Since then, I have have had no size increase and just a few amount of bubbles. Also, would bread flour be acceptable or does it have to be all purpose flour? Thanks for any insight. I just purchased your book and look forward to reading it.
Emilie Raffa says
Hi Brian! Not to worry. Just switch flours. You do not need to start over. And what you’re experiencing beyond Day 2 is normal. The yeast needs more time to grow and develop. Just be patient and keep feeding your starter! Also: you can definitely use bread flour for the feedings. Just keep in mind two things: it absorbs more water than AP flour (so you might have to add a splash more to get the right consistency) and it’s also more expensive than AP flour. Hope this helps! Enjoy the book :)
Jaime A Ackerman says
Lovely blog by the way.
I was looking at the recepie closely today and noticed the amounts for the starter were different in cups but the same in grams. It is an equal ratio of water and flour for the first step?
Thank you
Jaime
Emilie Raffa says
Hi Jaime! Thank you :) It’s only an equal ratio by weight (not cups). There’s no true equivalent from cups to grams, only approximate measurements, which is why weighing your ingredients will always be more accurate. Hope this helps!