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
Hugo says
Hi Emilie
PLEASE HELP!!
I went trough all the comments and its seems I’m the only one with his problem.
I’m now on the third attempt, I cannot get pass day 2 because of “Hooch” appearing. I’m following you steps closely but the “Hooch” is coming back. I use unbleached stoneground white bread flour.
Emilie Raffa says
Hi Hugo! Hooch is normal. You’ll always see hooch when you first create a sourdough starter AND even after it’s been well established. Not to worry. It’s not a sign that you’re doing something wrong or that you need to start over. In fact, the presence of hooch just means that your starter is exhausted and needs to be fed. Just keep feeding your starter per the instructions until you see results!
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.
Manon says
I have been using my starter for 3 years now, leaving 10 oz in the fridge when not using. It sometimes went weeks without being fed and always came back to life. I do not discard any just add the same weight in water ans flour as my starter (ie. 10 oz starter, 10 oz flour, 10 oz water). I use about 10% of rye flour as it really helps the fermentation process.
Emilie Raffa says
Hi Manon! Thanks for sharing your tips! I totally agree with you re: rye flour. What brand do you use?
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.
M says
Hi, I’m trying this now and seems to be working well. Only I didn’t realize I had to switch to all purpose flour on Day 3 and added whole wheat flour again for feeding. Is the all purpose only if you want to make white sourdough bread? Could I stick to the same steps/timing and use only whole wheat flour?
★★★★★
Emilie Raffa says
Hi there! I use all purpose flour for a few reasons: it’s easy to find, it’s inexpensive (remember, to maintain a starter for ongoing use, a portion of it must be discarded before every feeding), and it yields reliable results. Using all purpose flour is not just to make white sourdough bread, I use it to make all kinds of wonderful whole grain loaves. With that said, you can swap all whole wheat flour if you’d like to experiment. I haven’t tested this myself, so I cannot advise on timing or additional details. x
Jasper says
I have done the quick batch sourdough method many times and had good results. This is the first time Ive done the wild yeast method as I want to get back to what the ole timers were doing, even they used regular yeast at times as you look at many other recipies etc. The logging, mining and pioneer folks. I don’t think they had an all purpose flour? but had 100% white whole wheat. Anyway I started mine with uncle arthurs 100% WW, it was new in the freezer for a few months and when I pulled it out it says best by 1-02-2020 and I started 12-11-19, so I thought it was to old but I went for it and the day 1 and 2 it rose abt 1 quater then did hardly anything and I even added a bit of local honey to kick it up maybe, nope not much kept feeding and today starting the 6th full day and abt noon he started to get bubbly and rise. It is starting to have the classic smell that is wonderful. I can cook anything and want to get good at this one, quick batch no problem but I don’t consider it true sourdough. So this is it for now. I have named my starter 46 Willy’s, my first vehicle. Yahoo. Thanks everyone.
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.
Jen says
Hi there,
I also want to add that if you keep on feeding before it falls, you will eventually kill the starter. This has happened to me before. I nearly killed it. But was able to safe it by waiting for it to fall, then feed. After a few cycles, it eventually comes back to life.
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!
Simone Blake says
If you wanted a lot of starter to gift to family would you just feed and water daily? Not removing any?when you do it this way, how much do you feed and water?
Emilie Raffa says
Hi Simone! Yes, to increase the size of your starter just keep feeding it (without discarding). It will grow and grow and grow. The amount depends; I typically recommend a 1:1:1 feeding ratio.
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.
Megan says
How do large feedings work with the 1:1:1 ratio? Do you use your starter when it needs tti bere fed and fed it immediately afterwards?
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.
Anthony Quinn says
Hi
i made the same mistake used wholemeal self raising flour at the beginning day 3 tomorrow will feed with all purpose flour
did you ditch and start again i would be interested to know
Cheers
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!
Jeff says
Thanks so much for compiling this great guide! After looking through so many resources, yours is definitely the easiest to follow and comprehend. My work schedule keeps me out of the house 12 hours a day. For two different starter attempts, I have tried feeding one every 12 hours and one every 24 hours. The feedings are either before bed or before leaving for work. I am reading that the starter could hit peak rise after 4-5 hours, but I am never around my starter at that time (I am either at work or sound asleep). When I revisit my starter (either in the morning or after work), I am left with a starter than smells good and has small bubbles on the top and sides, but is the same volume as when I mixed it 12/24 hours earlier: roughly 180g or 60g of each in the 1:1:1 ratio.
How can I tell if the starter is ready to use without ever seeing it actually rise? Should I expect to find my starter 2 or 3 times it’s original size 12-24 hours after feeding, or does it grow bigger because I need to increase by portions of the 1:1:1 ratio (60g of each one day, 80g the next, and so on)? If I keep doing what I am doing, I might have some good fermented starter, but such a small portion of it!
★★★★★
Emilie Raffa says
Hi Jeff! Thanks for all the detailed info.
The best way to tell if your starter is ready to use (without seeing it rise), is to do the float test. If you place 1 tsp. of starter in a glass of water it should float to the top. However, based on what you’ve described, it sounds like your starter has already fallen by morning (this is indicated by small, foamy bubbles on the surface). It would most likely not pass the float test at this point.
Regarding the starter’s size after feeding, it all depends. Everyone’s starter is different. For example, my starter is super strong and well developed; it rises within two hours, even in cold weather, after 1 feeding at room temperature. But it’s over 11 years old, fed every other day, and is in great condition. Your starter on the other hand might take longer to rise based on your specific conditions.
Overall, here’s what I think you should do: if you plan to bake on the weekend, Saturday morning let’s say, feed your starter before bed on the night before. In the morning, do the float test to determine if your starter is ready. If not, feed it again and then use it when it doubles (plan on being home for this experiment). You can also place a rubber band around the base of the starter jar to track its growth as it begins to rise.
Hope this helps! Good luck!
Christy says
thank you so much for posting this! I’ve always heard that yeast taste different depending on the area. I live in Virginia and was going to buy a starter from San Francisco. What is your experience with this? Thank you! If you feel that the taste won’t be a big difference, I will try this!
★★★★★
Emilie Raffa says
Hi Christy, you’re welcome! Taste depends on a few things: the age of the starter, the type of bacteria present (good bacteria, don’t worry!), how the often the starter is fed, the type of flour it’s fed with etc. etc. And that’s just the first part of the equation. The second part is, after you add the starter to a particular recipe, the taste will change again depending on how the dough is fermented (long vs. short rise, cold vs. warm temperature etc.) So, as you can see, there are many contributing factors! In short however, making a starter from scratch will definitely be different from purchasing an older, more mature starter from San Francisco (or elsewhere). It’s a matter of preference. Hope this helps! x
Stephanie says
Hi there! Do you have any recommendations for how to remove hooch? I’ve been trying to scoop it out with a spoon but it ends up mixing in with my starter and I can’t get it all. Also, I’ve noticed that there is some non-hooch looking liquid in my starter. Is that normal?
Thanks so much!
Steph
Emilie Raffa says
Hi Stephanie! Instead of scooping it out with a spoon, try tilting the jar and just pouring it off. That’s what I do. Then, you can use a spoon to remove any discolored starter at the top. Regarding the non-hooch looking liquid, I would need to see a picture to “diagnose” it, lol. But when in doubt, just remove and discard it. :)
Valerie Franciscus says
Hello!
I’ve tried many, MANY sourdough starter recipes and I have never had any success. Either the smell was horrendous, it developed mold early on or something else went wrong.
Nothing worked until I found your guide!
A funny story however, the first time I tried your recipe/guide, everything was going great! I was on day 7 and while I didn’t have a lot of rise, I had a lot of bubbles, it smelled healthy and everything seemed perfect. I was leaving it in the oven over night for the warm environment, and while I was at work on the day I had planned to bake with it, my grandmother turned our oven on and forgot it was in there. I was heartbroken!
Anyways. I do have a question! I restarted the starter the same day that disaster struck, but I forgot to let it sit for two days before feeding it. I fed it on the second day. It’s been WONDERFUL. There’s bubbles all through it from the second day, it’s been rising steadily and I’m on day 7 right now! The only thing i’m unsure about is the fact that when I go to feed it, after it ‘deflates’ when I add the flour and water it seems to have a texture like a thick yogurt. It’s always ‘wet’ seeming, and is never fluffy like ‘marshmallow’ or stretchy like a dough.
It’s day 7 and I was ready to bake with it tonight. I came home from work and it had proved to the TOP of the jar, and had bubbles all through it and it smells perfect! I’ve never even seen any ‘hooch’ in the mix. But when I went to do the float test, the bubbly bit I first put into water floated– but the rest dripped in and went straight to the bottom of the jar of water.
Should I give it more time and just keep feeding it like I have? Or should I maybe let it go for a day? It’s rising so well I think it’s ready, but i just don’t know. TIA!
★★★★★
Emilie Raffa says
Hi Valerie! Oh my goodness- that’s too funny. The same thing happened to me, although it was a bowl of dough that was accidentally baked ;) I now stick a note above the stove! To answer your question: the thick, yogurt-like texture is normal when you feed your starter (after the starter deflates). It only becomes marshmallowy as it begins to rise and becomes aerated; does that make sense? Also: based on what you’ve described, I think your starter is doing just fine. It’s bubbly, and doubling in size. Perhaps your timing was a little off when you did the float test. Maybe feed it for one more day and then give it a go? xx
Val says
Thx, will try another day & let you know how it goes 👍
Eve says
When pouring off hooch, I poured off a bit too much of the starter and only a small amount was at the bottom. I was thinking of halving the feeding for the day to compensate, is that correct?
★★★★★
Emilie Raffa says
Hi Eve! Sure, you can absolutely do that. Like you, in the past, I’ve poured off way too much hooch + starter (leaving about only 1-2 tbsp. or so) and I was able to recover it fully. x E
Griff says
I absolutely love this recipe but I fear I have messed it up… I’m on about day 10 and it is not progressing like I hoped, but this is my first baking attempt, so I am trying to stay calm! But no matter what I do, each day I have a layer of hooch at the top, I get rid of this and then some, but no matter what, my starter STINKS. I am thinking I have messed it up and may need to start over, perhaps I am not quite ready for the baking world :-O…
I keep telling myself it will come good, but I’m not sure.. is this normal? Is there still hope?
Emilie Raffa says
Hi Griff! Don’t give up! In order to “diagnose” the issue, I’ll need a bit more info. But for now, have you read this post? Have a look and see if there’s a nugget of information in there that might help. Feel free to circle back if you have additional questions. Good luck!
Jake says
Hi Emily!
My starter is bubbly and has doubled in size! I put him in the fridge once it worked because I don’t have time to bake until next week. Is this okay? He’s back down to half the size but is still bubbly! Should I just feed him a day or two before I plan on cooking?
Thank you!
Jake
Emilie Raffa says
Hi Jake! That’s my son’s name :) Yes, the fridge is totally fine when you’re not ready to bake. And it’s normal for your starter to drop down to half the size. Don’t worry! Just feed it a day or two in advance to get it nice and bubbly (and double in size) before making the dough. You’ve got this!
Madison says
Hi, I was curious if it possible to use regular unbleached flour for the start in stead of using wheat flour, and why/why not it might work.
Thank you so much! I enjoyed your post!
Emilie Raffa says
Hi Madison! Yes! You can totally do that. I use whole wheat flour to jumpstart the fermentation process (the enzymes are a bit different). However, you can use regular, unbleached all purpose flour if that’s what you’ve got :)
Jessica says
Hi Emilie,
I’ve been following along with your steps, and I’m at about 10 days with my starter, and I’m not sure what I’m doing wrong. It bubbled up on day 2, but haven’t had it rise since. I have bubbles on top, but not through. I tried keeping it in the oven with the light on but maybe it was too warm, since it would develop hooch within the day. So I moved it back to the cupboard, but it doesn’t seem to be doing anything there either. What do you think I should do. I’m trying to be patient, but I’ve already thrown out a batch previous to this that I didn’t think was working either, but now realize it was doing the same thing, and should have maybe waited. How long does it usually take to get going? Thank you
Emilie Raffa says
Hi Jessica! Thanks for the detailed info… what type/brand of flour are you using? And are you using tap or filtered water? Thanks!
Cynthia says
Hello! Should you use the starter when it has fallen or when it has doubled? I fed mine yesterday morning, doubled yesterday afternoon and has fallen today – the next morning. Can I use it today or should I feed it and assuming it will double this afternoon use it then? Thanks!
Emilie Raffa says
Hi Cynthia! Use your starter when it doubles. When it falls, it has lost most of it’s strength and needs to be fed again. Hope this clarifies as to when it should be ready to use :)
Helen Healy says
Ok so probably took 3 weeks for ‘fergal’ to grow, but hes a fine handsome cap. I have 2 issues though
1. When I feed him (50/50) based on his weight .it explised every where. I need to leave a large plate underneath.. is this normal.
2. I left last weeks in hot press and he over doubled . Should I just leave at room temperature?
★★★★★
Emilie Raffa says
Hi Helen! Your starter sounds like it’s wonderfully healthy and robust! And yes: it’s normal for some people. To keep it from overflowing, just switch to a bigger jar- that should help. And if it over doubles, transfer the jar to a cooler spot (as you’ve mentioned). The warmer the temperature, the faster it will grow.
Val says
Hi, I am having trouble with my starter too. This is the 3rd recipe I have tried. Making 2 batches now, but neither one is growing. I feed everting morning and take out 1/2, but then it only has 1/2 cup left. There is no hooch, but the top seems to have a soft crust on top of both.
I have also tired microwave with light on, but didn’t work, also oven with light on, help!
Emilie Raffa says
Hi Val! I’ll need a little bit more information to help you… this soft crust you mention… are you covering the starter? Or leaving it open? Also: what brand of flour are you using? And are you using tap or filtered water? Thanks.
Val says
Hi, yes, I’m covering with coffee filter and elastic bands. I’m using All-purpose flour. I’m using tap water.
I’m using quart jars.
Thanks
Emilie Raffa says
Hi Val, try covering the jar with a lid this time (too much air will form a crust on top of the starter). Make sure your ap flour is unbleached and non-organic, and consider using filtered water if all else fails. Quart jars are fine. Leave it in a spot away from any fruit bowls. You will get there! Everyone’s experience is slightly different based on their specific conditions :)
Aaron Reid says
Hello,
I started this recipe yesterday, however I mis-read and thought I just needed good quality white all purpose. I have only realised my mistake today and after 24 hours I do have one or 2 bubbles beginning to form. Will this work or would I be best chucking and trying again with whole wheat?
Emilie Raffa says
Hi Aaron! It’s not a problem. You don’t have to start over. You can make a quality starter with strictly all purpose flour. The whole wheat flour is used to jumpstart fermentation (bubbles), but if you don’t have it, it’s ok.
Sharon E Williams says
Is it possible to make sourdough starter with gluten free flour? Thanks for your help!
Sharon
Emilie Raffa says
Hi Sharon! Absolutely. You can use a GF flour and follow the same steps here, adjusting the water as needed, to compensate for the particular flour you are using.
Carmela Correale says
Hi how can you make starter with gluten free flour..is it not the gluten strands we are trying to develop? maize or rice or potato flour don’t have elastic fibres..
Emilie Raffa says
Hi Carmela! When making a starter, you’re not trying to develop the gluten; the goal is to cultivate yeast (within your fermented culture or starter) which will eventually be your rising agent. This can be done with brown rice flour, which is gluten free, as an alternative to wheat flour. Hope this helps :)
Neetan Kanji says
Hi !
I am on the 3rd day of the starter i feed it this morning and now about 9 hours later it has more then doubled in size and has lots of bubbles. Could it be ready to use this early?
Thanks
Neetan
Emilie Raffa says
Hi there! It could be! It’s hard to say though, without seeing it for myself. I would continue to feed it for at least a week to build up it’s strength. Sounds like you’re almost there!
Maria Dorris says
Appreciate the detailed information but I need some help. My starter doubled and fell on days 2, 3, and 4 but has not since then. It smells good and is bubbly but only raises about 50%. Its 3 weeks old. It does pass the float test but it doesn’t grow in size. I discard 1/2 and feed it everyday about the same time using 1/2 C AP flour and 1/4 C bottled water. It is the consistency of pancake batter. Any ideas why it doesn’t grow?
Dee Harmon says
At Day 10, I started having doubts — no rising, very little bubbling and only on the surface, and no hooch developing. I was on the verge of tossing it all out. But low and behold, Day 11 there it was, doubled in size and bubbling, and smelling yeasty !! Not sure why I didn’t see the various phases shown in pictures above, but as the author pointed out, every environment is different.
I used 50-50 organic whole wheat and stoneground rye flour. I started with it on the counter on top of a heating pad at low setting, but after several days, I thought maybe that’s why it’s not doing much of anything. On Day 4 I moved it to the oven with the oven light on which periodically got too close to 90 degrees, so turned oven light off overnight, then back on during the day with oven door cracked slightly. Today is Day 12, and it’s performing beautifully. Two hours after feeding, it starts rising, looking puffy, and doubles in size within a few hours. Interestingly, I don’t get hooch (??) but wish I did because I want the additional acidity it produces.
I didn’t discard any of my mixtures, instead I kept adding it to additional mason jars that I keep in the fridge (one for day 2-5, another for day 6-10) — it got to be too much volume for one jar. I plan to develop a very mature starter over the course of a few months by feeding both jars once per week, or maybe every other week since that makes for a more sour bread. I read that starter kept in the fridge can be kept indefinitely even if you feed it much less often than weekly — we shall see.
The thing that threw me are the pictures of what the author’s starter looked like — mine never resembled them, perhaps because of the combined flours i used and my very humid location (mid-Washington state with a whole house humidifier maintains humidity at about 50% 24 hours a day). Also, on Day 7 or 8, I had mold start on the starter surface — I scraped it away and disposed of it, then continued on with regular feedings. Since that time, I vigorously stir my starter mid-day every day and haven’t seen mold since.
★★★★
Anna says
Hi
I did not read all the comments but I don’t like to discard the starter. Is it OK to start with 1/4 cup flour + 1/8th water and then just add to it? Also do we really need 7 days to do this starter? Is there a reason it cannot be used after day #3?
Emilie Raffa says
Hi Anna, for best results, it’s best to follow the directions here as written. You cannot use your starter after Day 3 because it will not be strong enough. The full 7 days (or more) is required to build its strength. The time you put in on the front end is an investment for success later on.
Tatiana says
Hi! I loved your recipe and I am about to start my starter today. I have a few questions though:
1. When discarding the starter to feed, do I remove the whole starter from the jar, discard half, feed, mix and pour it back in the same jar? Or just discard and add the food in the same jar and then mix?
2. What do I do if I have to be away for more than 1 week and I am not able to feed my starter that is in the fridge? Can I freeze it? Or dry it? I read somewhere someone saying that a friend dried a little starter and mailed over from Australia to the US.
Thank you for your amazing blog ad attention!
Carrie says
Thank you for a great tutorial! I used the whole wheat to start and it started really strong. I only had organic flour in and the first feeding went well and it remained strong. However the second feeding is not doing very well at all. Can I just go to feeding it today with the whole wheat and change it up later when I have had a chance to get regular white flour? I didn’t want a whole wheat loaf when its ready but I assume I can keep going with it changing it from whole wheat to white in a few days? Thanks for any help
Mark says
Help! I followed everything exactly but I never get my starter to rise, certainly never doubles. The best I get is bubbles and I’ve been doing this batch for a week.
Emilie Raffa says
Hi Mark! Check out my Troubleshooting Guide for more details- it should help!
Doreen says
Hi I was really anxious to start this morning and took out my scale to weigh equal amounts of flour and water and realized that 60g of flour equals 1/3 cup could this be right so should I use the 1/2 cup measurement instead? Thank you for sharing this recipe with us.
Emilie Raffa says
Hi Doreen! For best results, and as a rule of thumb with bread baking in general, go by weight instead of measuring cups. Not all measuring cups are the same size.
Suzie Bell says
I am absolutely a rank beginner but have enjoyed all the comments. In order to give myself the very best chance to be a successful sourdough bread baker, exactly which are the ideal tools, pan or gadgets do I need?
Thanks so much!
Suzie
Emilie Raffa says
Hi Suzie! Great question. You don’t need a ton of stuff to get started (trust me). I have all the items listed in my shop in the “Beginner Baker” section (click here). In short, you’ll need a digital scale for weighing ingredients, a bench scraper, parchment paper, and a Dutch oven (or another oven safe pot with lid that can heat up to 450-500 F). It is not necessary to purchase a bread lame in the beginning (use a small serrated steak knife) or a proofing basket (use an 8-inch glass pyrex bowl for my recipes). Hope this helps! x E
Sid says
Hi Emilie!
I started my starter yesterday. I checked on it today (start of day 2), and I noticed this dark brown “crust” of sorts. I presumed this is some form of “hooch” so I’ve discarded it. But there is only a little bit of starter left. I was wondering if I should feed the starter today or wait until day 3 to start the feeding.
Thanks, Sid.
Emilie Raffa says
Hi Sid! Yes, the brown crust is a form of hooch you could day (it’s a crust and not liquid because the surface dried out from too much air). You can feed your starter today. The process is very forgiving.
Sara says
Hi,
I’m on day 2 and my starter has doubled in size and has heaps of bubbles. It doesn’t smell bad as such but slightly cheesy. Does this mean it needs feeding, or should I wait until day three? The temp where I live is 35 Celsius today, so do I need to store my starter in a cooler place?
Thanks for the great instructions, I’m looking forward to baking some great bread.
Cheers, Sara
Emilie Raffa says
Hi Sara! When you’re first creating a starter, it’s best to follow the directions here as written. I would wait until Day 3 to feed it. And although the temperature is very warm, you don’t need to move your starter to a cooler place right now. The warmth will speed up the fermentation process. :)
Peggy says
This may be a stupid How do you get yeast from the air in your starter if you put a lid on it or put in oven or microwave? I accidentally sent you a question via email about different starters? The ones you buy verses the one you make yourself?
So excited to get started.
Thank you
Emilie Raffa says
Hi Peggy! It’s not a stupid question at all ;) Yeast is actually all around us (on flour, on your hands, on fruit etc.) so it can cultivate and grow at any point really, given that the starter has a bit of air, flour, and water. So even before you pop a lid onto the jar, your starter is exposed to air, and then again every time you feed it. Some bakers leave their lid ajar for more air and some don’t. You kind of have to go with the flow and see how your starter reacts. Regarding your second question: when you purchase a starter it’s usually very mature. In short: this means that it’s very strong and reliable, which is reassuring for beginner bakers. When you make your own, it takes more time to establish its strength. Additionally, all starters are different (i.e. made with different flours, from different sources etc.) which will yield an overall difference in the end product.
Brian says
As my wife wanted SD bread, I had done a little reading. I also found that Red Star now makes a yeast packet with bits of dehydrated sourdough starter in it, so that you can make “sourdough” bread. Using the instructions did NOT produce a very good loaf, but I did decided to buy another yeast packet, and use it for making a starter, instead of depending upon local wild yeast. I used a sprinkling of the yeast, which kicked off just fine, and have been adding more sprinklings of yeast as I feed the starter.
The starter seems very happy and vigorous, and I will be baking some SD this weekend.
Emilie Raffa says
Hi Brian! Yes: I’ve heard of this new Red Star sourdough packet. Was always curious to see how it worked. So, you weren’t a fan of the “sourdough” it produced, but it was beneficial for your starter? Very interesting! How’s the baking going?
Jacky says
Hey there,
I am just in the process of getting my starter going. I’m on day 4 and it’s looking great so far! My only question right now is when you store your starter in the fridge and feed it weekly, do you have to remove it from the fridge the day before you feed it, feed it and put it back in the fridge? Or is it just to feed it and put it back?
Thanks in advance :)
Emilie Raffa says
Hi Jacky! To answer your question: when you store your starter in the fridge, all you have to do is remove it, feed it, and put it straight back (all on the same day). Please let me know if this makes sense! xx
jordan says
hello im on day 5 and hooch keeps re appearing i was wondering if i should switch my feeding schedule to every 12hrs as opposed to every 24 hours any feedback would be greatly appreciated thank you !!
Emilie Raffa says
Hi Jordan! Hooch is totally normal, so don’t worry. Try feeding it every 12 hrs and see what happens (your 12 timeframe does not need to be exact by the way… the important thing here is to observe the starter; it might need to be fed sooner). The good news is that starters are resilient creatures. You’ll get there!
Jayne says
I thought it was a shame to discard and waste half my starter so used the Classic Sourdough Pancake and Waffle recipe from King Arthur flour, and made the mother last night while prepping my dough. This morning I made the pancakes and wow, they were great.
I am baking your bread recipe today and will relate that experience when done. Thanks for the amazing job writing this up and making it seem so do-able. An inspiration for sure!
Emilie Raffa says
Hi Jayne! I agree. Using sourdough starter discard for additional non-bread is practical and fun. I have a whole chapter of these recipes in my book.
However, I only use sourdough starter discard from already established starters… I typically don’t recommend using the discard here, when first creating a starter, because the discard can be off putting sometimes. But that doesn’t mean you can’t experiment. The experience is always different for everyone!
Graham Houghton says
I use distilled/demineralised water because tapwater contains nasties (think chlorine) to sterilise it and make it ‘safe’. So naturally it will sterilise your flour and water mix which at best will slow the reaction right down if it doesn’t kill it outright Happy baking.
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Emilie Raffa says
Hi there! Absolutely. Some tap water can really hinder the starter making process due to the added chemicals. Using distilled water is definitely something to consider for success.
Jody says
My daughter has celiac disease. Is it possible to make the starter with gluten free flour?
Emilie Raffa says
Hi Jody, yes: you can make a GF starter with GF flour.
Angie Zylak says
Hi,
I bought your book, and started the starter on Jan 5, 2020. It is now Jan 14. My kitchen is a constant 71F. It’s still not doubling in size or marshmallowy, even after daily feedings.
So, when you begin the process, you use 60g water & 60g (whole wheat) flour, then starting on day 3 you take 1/2 out (you take 60g out) and add 60g of water and 60g of all purpose flour which = 180g. If you took 1/2 of that out, you’d have 90g + 60g water + 60 g flour = 210g. If you took 1/2 of that out it would be 105 g + 60g water + 60 g flour = 225g.
When the starter wasn’t looking the way it should about day 6, I started taking just 60g of the old starter and mixing with 60g water + 60 g flour because the book went on to say that a 1:1:1 ratio was approx. right. But now, a skin is forming on top of the starter. It can’t bubble up because the skin is pretty thick.
What am I doing wrong???
Thanks,
Angie
Emilie Raffa says
Hi Angie! It’s hard to say without seeing it for myself (there are so many variables!). But usually, when starters are sluggish, temperature is the main culprit. If you haven’t done so already, I would recommend reading my Troubleshooting post first. It could be as simple as switching to warm water for your feedings, or placing the starter in a warmer location. Lately, I’ve been placing my starter jar in a warm water bath to give it a boost. Regardless, the post is chockfull of tips you might find useful. PS: if a skin is forming on your starter, too much air is getting in. I would cover the jar. Hope this helps!
Thea Painting says
Do you have to use whole wheat flour? Can you just use white, for the whole starter?
Emilie Raffa says
Hi Thea! Yes: you can use all white flour for this recipe. I use the ww flour to jumpstart the fermentation process, which is especially helpful for beginners; it’s like a bit of insurance for success.
Peggy says
My post never showed up. I was hoping for help.
Emilie Raffa says
Hi Peggy! I don’t see it here… please resend if you’d like :)
Kristin says
Hi Emilie! I’m on day 3 of the starter and I can tell it’s working, but I keep getting hooch in the middle and I can’t get to it, to remove it! What should I do? Please help!
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Emilie Raffa says
Hi Kristin! Totally normal. With a spoon, try scooting a bit of the starter (the top part) over to the side of the jar, while tilting the jar to pour the middle hooch out. That’s what I do. xx