1.) Can sourdough starter be made with all purpose flour only?

Yes. All purpose flour is easy to find, inexpensive and reliable for starter growth.

2.) Can sourdough starter be made with whole wheat, spelt flour or rye flour only?

Yes. Because whole grain flour absorbs more water than all purpose flour, adjust the texture with additional water if it's too thick.

3.) Can sourdough starter be made with bread flour only?

Yes. Adjust the texture with additional water if it's too thick.

4.) Can sourdough starter be made with bleached flour?

Yes. But it's not recommended. The chemicals can throw off the rising process. However, some readers have reported success with bleached flour. Your choice!

5.) I only have organic flour. Will the recipe still work?

It might. To clarify: organic flour is not bad to use. The enzymes are just a bit different. This means the overall process might take longer than indicated. I recommend using all purpose flour instead because it's more predictable (and less expensive!).

6.) Why do you use whole wheat flour in the beginning of the recipe? And then switch to all purpose flour for the feedings?

Whole wheat flour is used to jumpstart the fermentation process. If you do not have whole wheat flour, just use all purpose flour instead. The starter will be fine. I switch to all purpose flour for the feedings because it's reliable, inexpensive and practical for everyday baking (remember, a portion of your starter is removed, discarded, or used for something else).

7.) Why do you remove and discard a portion of the starter before feeding it?

To refresh the acidity levels and to control the overall growth in size. To learn more please read, Sourdough Discard 101: Recipes & Faqs Answered .

8.) Can I use the sourdough discard from Day 1-7 for something else?

In the beginning, I typically don't recommend using the discard (it's usually really smelly and discolored). I recommend using the discard after the starter has been established. However, everyone will have a different experience with this. If it looks good- use it! For more info please read, Sourdough Discard 101: Recipes & Faqs Answered .

9.) Is it bad to switch flours halfway through the feeding process?

If your starter is used to one type of flour, and then you swap it out for something else, just give it time to adjust. It might react immediately (in a good way!) or it might be sluggish at first and then eventually perk up. For more info please read, Feeding Sourdough Starters: My Best Tips & Tricks.

Beginner Sourdough Starter Recipe

Description

Looking for an easy, sourdough starter recipe for beginners? Adapted from my bestselling book Artisan Sourdough Made Simple, follow my no-nonsense guide for practical tips, tricks, and ongoing care- anyone can do it.

Ingredients

Note: Once your starter is established, use it to make my sourdough bread.

1x (5lb) bag all purpose flour or bread flour (I use either KAF, Trader Joe’s, or Whole Foods)
1/2 cup (60g) whole wheat flour (I use KAF whole wheat)
Water (preferably warm around 85F )

Tips:

The overall process typically takes 7 days, if the temperature is warm enough, ideally 75+ F. However, it can take up to 2 weeks or more for a strong starter to become established. Please be patient. Find a warm spot for your starter to rise (see tip in recipe below), and use warm water in your feedings if necessary to give the fermentation a boost.
Only a small amount of whole wheat flour is used to jumpstart the fermentation process. If you don’t want to commit to a large bag, smaller bags are available in most grocery stores. Alternatively, you can use all purpose flour only.
You will also need one large 3/4 L jar, or something of similar size (I use this one.).

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Instructions

Before you begin: Establish a feeding schedule. In other words, feed your starter at the same time each day. This will establish consistency, which sourdough starters love. Consider feeding your starter in the morning when you wake up.

Day 1: Combine 60 g (1⁄2 cup) of whole wheat flour and 60 g (1⁄4 cup) of warm 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 slightly thin out the texture if necessary. Cover with plastic wrap, reusable wax wrap, or a lid and let it rest in a warm spot, about 75-80 F, for 24 hours. Temperature is important.

TIP: Looking for a warm spot? Place your starter on a cookie sheet inside the oven (turned off) with the light on for an hour or two (it can get hot in there, so keep you eye on it!). Center rack is best. You can also use a proofing box set to your desired temperature, or a microwave with the door ajar and light on.

Day 2: 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 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. It’s normal. Any time you see this liquid, it’s best to remove it along with any discolored starter present. However, on Day 2 just leave the hooch alone. You can remove it tomorrow when you start the feedings.

Day 3: Remove and discard approximately half of your starter from the jar (you should have 60 g left). The texture will be very stretchy. Add 60 g (1⁄2 cup) of all-purpose flour and 60 g (1/4 cup) of warm water to the jar. Mix with a fork until smooth. The texture should resemble thick pancake batter or plain yogurt at this point. Cover and let rest in your warm spot for another 24 hours.

Days 4, 5 & 6: Continue feeding your starter: remove and discard about half and add 60 g flour + 60 g warm water each day.

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: 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 it for 1-2 weeks or more. Be patient!

The very last step is to transfer your 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.

At a glance, your overall daily schedule with measurements should look like this:

Day 1: 60 g flour + 60 g water = 120 g starter
Day 2: Do nothing
Day 3: Remove & discard half of the starter/ 60 g starter + 60 g flour + 60 g water = 180 g starter
Day 4: Remove & discard half of the starter/ 90 g starter + 60 g flour + 60 g water = 210 g starter
Day 5: Remove & discard half of the starter/ 105 g starter + 60 g flour + 60 g water = 225 g starter
Day 6: Remove & discard half of the starter/ 112.2 g starter + 60 g flour + 60 g water = 232.5 g starter
Day 7: Remove & discard half of the starter/ 116.25 g starter + 60 g flour + 60 g water = 236.27 g starter

Wondering if your starter is ready to use?

When your starter is fully active, do the float test. Feed your starter, wait for it to double in size, and then drop a teaspoon of bubbly starter into a jar of water; if it floats to the top it’s ready to use.

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). When storing your starter in the fridge, there’s no need to bring it to room temperature first before feeding it. Just give it some flour and water and pop it back in the fridge.