Beginner Sourdough Starter Recipe

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Beginner Sourdough Starter Recipe

★★★★★ 4.9 from 351 reviews — 1,820 comments
By Emilie Raffa — March 21, 2019 (Updated January 19, 2023) — This post may contain affiliate links.
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This post will teach you how to make a beginner sourdough starter at home, step-by-step. All
you need is flour, water and a little bit of patience. Before you know it, you’ll have your very own
bubbly, active starter ready to make THE BEST sourdough bread, sourdough focaccia,
homemade sourdough pizza crust and much more!
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Looking to bake incredible sourdough bread? First: you’ll need a sourdough starter. Without it,
your bread won’t rise. It’s the absolute heart and soul of sourdough baking. Creating one from
scratch is not hard to do. However, the process can seem intimidating (especially for beginners).
Let’s change that. Adapted from my book Artisan Sourdough Made Simple, I will demystify and
simplify the process step-by-step.
Once your starter is established, it can be used for a wide variety of sourdough bread recipes
including this scrumptious sourdough bread with olive oil (most popular recipe on my blog!), my
sourdough focaccia, sourdough pizza crust, sandwich bread and soft sourdough cinnamon rolls
to name a few!
What is a Sourdough Starter?
Sourdough is more than just a recipe; it’s an understanding. So before we dive in, let’s define.
Simply put: a sourdough starter is a live fermented culture of fresh flour and water. Once
combined, the culture will begin to ferment and cultivate the natural yeasts found in our
environment. A small portion is added to your bread dough to make it rise. Commercial yeast IS Next
NOT required. Stay
Sounds a bit weird, right? Of course it does. And it should. Know this: natural “wild” yeast is all
around us. It can be found in a bag of flour, in the air, on your hands etc. Just because you can’t
see it, doesn’t mean it’s not there and doing its thing. It’s like magic.
How Long Will It Take?
To create a sourdough starter from scratch, the overall process should take about 7 days (or
more) from start to finish- it’s not instant. First, you’ll create the starter with whole wheat flour
to jumpstart fermentation. Then, you’ll continue to feed it with regular all purpose flour to
cultivate the wild yeasts and friendly bacteria.
When Will it Be Ready To Use?
Your starter is ready when it has doubled in size, with plenty of bubbles on the surface and
throughout the culture.
NOTE: 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’re 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 sourdough 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.
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You will Need:
Supplies
3/4 L jar (I use this one)
Ingredients
To create the starter:
60 g (1/2 cup) whole wheat flour Next

60 g (1/4 cup) water
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To feed the starter each day (Day 3-7):
60 g (1/2 cup) unbleached all purpose flour or bread flour

60 g (1/4 cup) 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 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 thin out the texture if needed. Cover with plastic wrap or a lid, and let it rest
in a warm spot, about 75-80 F for 24 hours.
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Tip: Looking for a warm spot? Place your starter on a cookie sheet inside the oven Stay
(turned off) with the light on for a few hours (but not overnight- it might become too
warm). You can also use a proofing box set to your desired temperature, or a microwave
with the door ajar and the 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! However, it’s okay if you don’t see
anything right away; the bubbles might have appeared and dissolved overnight while you were
sleeping. This happens quite often.
You do not have to do anything else right now. It does not need any flour or water. Just rest the
starter in your warm spot for another 24 hours.
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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. This is normal. Don’t freak out. Any
time you see this liquid, it’s best to pour it off, along with any discolored starter present.
However, on Day 2 just leave the hooch alone; you can get rid of it tomorrow when you start the
feedings.
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Day 3: Feed Your Starter
Whether bubbles are visible or not, it’s time to start the feeding process.
Remove and discard approximately half of your starter from the jar (you should have about 60 g
left). Use a spoon. The texture will be very stretchy. Add 60 g (1⁄2 cup) of all-purpose our and 60
g (1/4 cup) of warm water. Mix with a fork until smooth.
The texture should resemble thick pancake batter or plain yogurt (not Greek) at this point so add
more water as needed. Cover and let rest in your warm spot for another 24 hours.
DAYS 4, 5, & 6: Keep on Feeding!
Repeat the same feeding process as outlined on Day 3: Next
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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 warm 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.
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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 now 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.
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
and it’s bright and bubbly, just like he is ;)
Now you’re ready to bake! Start with my beginner sourdough bread recipe- you’re going to love Next
it!
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What’s Next? Let’s Make BRead!
Sourdough Bread Recipe (reader favorite!)

Beginner’s Guide to Sourdough Focaccia
Best Sourdough Pizza Crust (No steel or stone!)
Feeding Sourdough Starter: My Best Tips & Tricks
Troubleshooting Your Sourdough Starter
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.
Note: You will need to feed your starter every time prior to making bread dough and to
maintain it (keep it alive).
How to Feed a Sourdough Starter
Feeding Routine:
1. Begin by removing and discarding about half of your starter.

2. Replenish what’s left in the jar with fresh all purpose flour and water.
3. 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.
4. 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.
When is Your Sourdough 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. Next
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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.
How to Store Your Sourdough Starter

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 covered with a lid.
You’ll only need to feed it about once a week or so to maintain its strength when not in use (you
can just feed it cold and then pop it back in the fridge right afterwards; no need to warm it up
first). When you are ready to make dough, feed your starter at room temperature as needed, to
wake it back up.
**TIP** For more info on sourdough starters please read Feeding Sourdough Starter: My
Best Tips & Tricks.
Sourdough Starter Faqs
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). Next
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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.

★ ★ ★ ★ ★ 4.9 from 351 reviews
Author: Emilie Raffa Yield: appx. 240 g Category: Sourdough Starter

Method: 1-Bowl Cuisine: American Diet: Vegan
PIN RECIPE
Description
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
Note: Once your starter is established, use it to make my sourdough bread.
1x (5lb) bag all purpose flour (I use either KAF, Trader Joe’s,
or Whole Foods) Next
1/2 cup (60g) whole wheat flour (I use KAF whole wheat) Stay
Water (preferably warm around 85F )
Tips:
The overall process typically takes 7 days, if the temperature is warm
enough. 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.).
Cook Mode Prevent your screen from going dark
Instructions
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.
Next
Days 4, 5 & 6: Continue feeding your starter: remove and discard about half Stay
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.
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Keywords: sourdough, sourdough starter, beginner sourdough starter, recipe, easy, sourdough bread
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tresa says Stay

MARCH 29, 2023 AT 1:04 PM
What is happening if my starter is getting lots of bubbles but not growing. I am on day six.
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carol says
MARCH 24, 2023 AT 12:11 AM
I’m at day 7 and my starter is not ready but question do you clean out your jar each time you
feed the starter? My jar looks so messy as I have to tip out the discarded starter and it stays
on the side of the jar.
Reply
liz says
MARCH 19, 2023 AT 6:32 PM
My starter is doing great thanks for your blog. I was wondering if I need to put it in a clean
jar every now and then? or can it just stay in the same jar for a long time?
Reply
fiona says
MARCH 10, 2023 AT 9:18 AM
Hi, I used this recipe a few years ago and it worked great (until flies found it). I’m
wondering, how do I feed it after day 7? Is it 1:1:1 ratio? For example, 100g starter, 100g
flour, 100g water? Thanks.
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rich says
MARCH 9, 2023 AT 10:03 AM
Confused as to when to discard half of the starter, and feed it, is it every day after the 3rd
day? Very good article, thanks for taking the time to post this info.
★★★★★
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michelle murphy says

MARCH 8, 2023 AT 2:51 PM
My starter was in my oven the first 2 1/2 days since our kitchen is cold. Does it need to stay
in there or can I leave it on the counter now. It has some bubbles and a scent to it and some
liquid?
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angela says
MARCH 5, 2023 AT 2:05 PM
I tried this twice. First few days, it doubles. By day 3, it didn’t rise for me anymore and was
watery.
★★★
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rebecca says
MARCH 4, 2023 AT 7:28 PM
Thank you so much for these detailed instructions! They were very helpful in walking me
through making my first starter ever. I used organic flour (despite your warnings) and it
worked fine. On day 7 I was a little worried since it wasn’t doubling yet. I live in a warm and
humid climate and the starter had a slight alcohol smell so I thought maybe I wasn’t feeding
it enough. I went to 12 hours (instead of 24) and it was suddenly extremely active and happy.
I finally made my first sourdough bread today (and the pancakes and soda bread with
discard along the way). Everything turned out really well!!
My question is this: when the starter is stored in the refrigerator and just taken out to feed
weekly, is there any need to use warm water? I’m guessing the answer is no, but I’m still
curious. Thanks!!
★★★★★
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luann dolan says

MARCH 4, 2023 AT 1:49 PM
I’m on day 2 of my sourdough starter. I’ve kept it in my oven, with the oven light on, door
open @ 74 degrees on a thermometer I’m able to keep in the oven. It looks healthy and full of
bubbles. Should I still do nothing today and start up again on day 3? Thank you!
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rblos says
MARCH 4, 2023 AT 10:40 AM
Question: I am new to this and am wondering if, before feeding the starter, you mix it then
remove 1/2 or do you just remove 1/2 with the “hooch” still in place and feed the remaining?
Reply
sanu sagar says

FEBRUARY 28, 2023 AT 1:33 AM
How much starter should I make if I want 10 breads a day? What is the standard weight of a
sour bread?
★★★★★
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ann says
How much starter should I make if I need to make about 20 loaves a week? I am making for
myself and friends and family.
Reply
jackie says
Thank you so much for these straight forward, step-by-step sourdough starter instructions!
Exactly what I’ve been searching for. Confident in starting my starter today.
★★★★★
Reply
kenzie says
MARCH 2, 2023 AT 2:08 PM
Just finished my first two loaves using my sourdough starter made from this recipe. Super
happy with them! Like others in the comments, I had some problems with the starter
only producing small bubbles after day 4 through to day 7, with little increase in volume. Next
I just kept on with the daily feedings and got bubbly results on day 9. Thank you for this
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recipe!
★★★★★
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christy ann says

If I miss a day of feeding on the 6th day is that bad? Should I still keep going with the
feeding. Also my house is under 70 degrees most days. Help!!
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sheila e says
Thank you for taking the mystery out of making a sourdough starter!
Excited to try this.
★★★★★
Reply
jeri moore says

How much starter do you use for two loaves. And I’m assuming you leave some starter in
jar…
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gabe says
So I think my starter is born. Do I purchased the jar you recommended. Do I continue to use
that jar to feed it? When you say remove half the starter there is a lot left. Others are saying
use 75 grams of starter which is about 1/4 cup. I had been leaving way more starter than that
and it seemed ok. Used 75 now it’s very runny?
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rachel parten says

FEBRUARY 22, 2023 AT 11:31 PM
Thanks for all the info. Do you have a recipe using instant potatoes instead of flour for the
starter?
Reply
elizabeth brown says

I’m currently on day 3 did the feed this morning and my starter rose and has fallen. Should I
do another feed even though it’s still on day 3?
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dave says
MARCH 6, 2023 AT 1:10 PM
My sourdough starter took right off! In do adjust water and flour a bit (various flours
vary) to get a very thick soup. My starter came from The Clever Carrot too, and her
book is in constant use in my kitchen!
★★★★★
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sandra dee says

I followed your recipe to make my first ever sourdough starter. I am on day 7. The starter no
longer smells bad, it has grown, but it only has small bubbles. There are no big bubbles and
when I do the water test, the starter falls to the bottom of the cup. Any pointers??
★★★★★
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catina says
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I can’t wait to get my starter going💜
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★★★★★
Reply
sandra says
Is a started affected by altitude?
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simone says
Love these instructions! I used bread flour and bottled natural mineral water. I’m keeping the
starter at 74-76 degrees. Today I am on day 5 and so I feed him for the 3rd time. I see a thin
layer of yellow clear liquid on the top. Smells mild and pleasant. I am getting worried
because I see no rise or bubbles so far. Is that still normal on day 5? Thank you
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chloe says
Hello, my starter is on day 5. It doesn’t seem to be rising much, which I’ve read in the
comments can be normal, but should I skip the feeding for that day if it hasn’t risen and
fallen? I normally feed it in the evenings so it would not be checked again 8+ hours.
Reply
debra says
I bought your book at a bookstore. I have made the pumpkin cranberry sourdough, the
breakfast rolls with pecans, pumpernickel, but used equal rye and bread flour plus 2T vital
wheat gluten. It rose and was nice and soft for sandwiches. I did put the dough in the fridge
and baked it at 450 from a cold start. It was perfect. I made the pita too. I like the variety of
recipes. I always do 4 sets of stretch and fold. I have also made the multi sandwich bread. It
was great too. I use an Emile Henry clay baker.
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ann chappuis says
What can I use for a jar other than whats shown? A mason jar perhaps?
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emilie raffa says
Any jar will work, it doesn’t have to look like mine. A mason jar is perfect. Just
make sure it’s large enough to accommodate the starter’s growth, about double in
bulk volume.
Reply
teresa s says
I have made sourdough starter many times, I have never tossed part of the starter. Why do
you do that? Seriously interested in the thought process here. Thanks
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emilie raffa says

Hi Teresa! Discarding a portion of your sourdough starter before feeding it

refreshes the acidity levels within the culture itself. The acidity levels will always
fluctuate (think: fresh or fruity vs. sour) throughout the process. Discarding also
prevents the starter from growing exponentially in size. When found in good
condition, the discard can be re-purposed for a variety of recipes such as pancakes,
waffles, cakes etc (you don’t always have to throw it away). Some bakers don’t
discard at all, which is fine too. It really depends on their personal preference and
how often they bake.
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teresa s says
Thank you! Yes makes sense. Sometimes it is a fruity smell which I like.
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marlee says
Hi! Any advice on what to do if i added 1/2 cup water and 1/4 cup flour? Should i add more
flour to make it the same ratio?
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nat says
The ratio is based on weight not volumes so the different cup amounts are still the same
ratio since they weigh the same. Hope this helps!
★★★★
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cassidy says
When you put your starter in the fridge do you screw the cap on tight or let it sit on the jar?
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tracey says
Hi! I have had my starter well over a week, it rose the first few days and then not much after
that. Every day since it seems runny with lots of tiny bubbles. And then today I accidentally
fed it without discarding half. Ugh! What should I do now??
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mellissa quesenberry says

Hi Tracey,
you have a great question as I’ve got the exact same one ;). I’m on day 5 and fed my
starter without discarding half. What should I do?
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Thanks for any help!
Stay
Reply
dawn gardner says
Thanks my sourdough starter is on its way 😊Very easy instructions and I am excited to
make my first bread today. Kudos to you for making it easy to understand and do. I can’t
wait for my bread 💕
★★★★★
Reply
liz says
Hi, I have been feeding my starter for about 3 weeks now. It does not double in size after a
feeding or bubbles a lot. I see a little bit of bubbles and did the floating water test and it
floats. Is my starter ready even though it’s not doubling in size?
Reply
brittany says
On day 2 of feeding and measured out half and only ended up with 40g. I must’ve only used
40g of each to start instead of 60g. Will that make a difference if I continue with the 40g
ratio I started with or should I toss and start over?
Reply
rielly smith says

Hey! I started my starter on Monday and completely forgot I was leaving this weekend…. I
plan to feed it Friday before I leave and Sunday when I get back. Will not feeding it Saturday
affect the process?
★★★★★
Reply Next
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dawn marie says

Question – I have my sourdough starter. I was using Gold Medal flour to feed it but now
have King Arthur. Will it be okay to feed it with the King Arthur flour or do I need to keep
using the Gold Metal? It took me a month to get my starter going and I don’t want to mess it
up *:O Thanks!!
★★★★★
Reply
emmaline says
Hi Emilie,
My sourdough starter was very runny today (Day 4 of starting my sourdough from scratch) I
added 60g of flour and 40g of liquid to help with the texture. Is that okay? Or did I make a
mistake?
Lastly every time I weigh my jar and subtract my starter I’m not getting the same amount as
what I put in the day before (I use a kitchen scale). So when I discard do I just take half the
amount of what’s in the jar and add equal grams of flour and water of that back in? Or keep
doing the 60g anyways?
Thank you so much!
Reply
brianna moeller says

What is the best ratio of water flour to feed our starter once active (after day 7)
★★★★★
Reply
emilie raffa says

Brianna, this is a great question. I use a 1:1:1 feeding ratio (starter, flour, water) by Next
weight, not measuring cup amounts. Some bakers use different ratios, which is fine
Stay
too. I prefer the above because the texture is versatile- it’s not to0 thin, not too
thick. More info here, Feeding Sourdough Starter: My Best Tips & Tricks.
Reply
steven chen says
Hi Emily, your 1:1:1 ratio is quite different that some others I see online. Every other
day after Day 3 you discard half and continue to add 60g of flour and 60g of water.
In the end, you actually end up with a bit more sourdough starter since you discard
half of the jar by weight. Can I just remove exactly 60g of starter throughout the rest
of the process instead of half? So 60 grams of starter, 60 grams or flour, and 60
grams of water from beginning to end.
Reply
mark vadnais says

Hi Emilie,
I just had a quick question. Is it okay for me to use whole red wheat as the starter flour in the
beginning?
Thank you for any response in advance!
★★★★★
Reply
emilie raffa says

Hi Mark! Yes, red wheat will work.
Reply
lisa capone says

Next
What happens if you stop feeding your starter. And just put it in the refrigerator to deal with Stay
at a later date.
Reply
emilie raffa says
Hi Lisa! Totally fine. In fact, that’s what you should do. It’s better than leaving it at
room temperature, un fed. Just make sure to feed it at least (1x) week to keep it
alive.
Reply
rebekah says
can you use a bigger jar to begin with or is the size jar mean something?
Reply
emilie raffa says

Hi Rebkah! A larger jar is fine. Just pay attention to how the starter rises. The
starter will shoot up in tall and skinny jars; it will spread more (but still rise) in
wider jars.
Reply
jane says
Great instructions and easy to follow! Although I made a mistake – user error not the
instructions. I do have a question – I left my starter in the over too long and it was quite
warm- probably too warm (almost hot) – the top layer was dried. I scraped the top layer off
and fed it. Let it go for the day and It’s really bubbling now – but definitely has a gym
sock/stinky cheese smell – has that gone bad ? Did I over heat it ? Dang it – you even said to
keep an eye on it in the instructions ! Whoops
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★★★★★
Stay
Reply
emilie raffa says

Hi Jane! You did the right thing! Sometimes the top layer will dry out when
exposed to air. But it can be easily removed, and the starter underneath is usually
perfectly fine and in tact. I’m glad you didn’t throw it out. As for the smell, this is
normal. The reason being, is that it was left out for a while in a warm environment
without a fresh feeding of flour and water. You can salvage it now by feeding it,
possibly (2x) day depending on how bad the smell is. You need to be consistent
though to properly refresh the acidity levels: feed it at the same time each day for no
less than a week. See how that goes to start. Hope this helps :)
Reply
lindsey says
Thanks for this recipe! I’m on day 4 and in looking ahead am wondering how best to transfer
to a clean jar of the current jar I’m using is the one I’d like to store the starter in. Would it be
ok to transfer the starter to a bowl while I clean the jar?
Reply
emilie raffa says

Absolutely! Transfer to a bowl first, and then either clean the original jar or use a
new one.
Reply
brandon says
JANUARY 31, 2023 AT 11:04 PM
Kinda struggling with my starter and have a backup just in case. I’m on day 6 of my starter
and I think the trouble started around day 4. I got great rise and fall on day 3 and did my
feeding. During the feeding I think I may have put too much water and accidentally misread
the directions and when I split my starter, I only used 60g of my starter along with the 60g
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flour and water. Got back on track with my discard amount on the following feedings. On
the following days, there was no rise and fall and the starter didn’t seem very bubbly. Am I Stay
better off starting over? Resting it for a day? I’m lost.
★★★★★
Reply
emilie raffa says
Hi Brandon! You don’t have to start over. Growth typically slows down on Day 3-4
because the starter needs time to cultivate yeast. So give it time. Additionally, in
your case, if the texture is off just add more flour/water as needed to correct it.
You’re looking for a thick pancake batter texture. If it’s too thin, it will rise and fall
more quickly.
Reply
april m says
JANUARY 28, 2023 AT 8:14 AM
Sourdough newbie but loving your cookbook! Question…after day 3, do I discard almost 1/2
before feeding? Unclear if just feed or discard/feed days 4-6. Thank you!
Reply
emilie raffa says

Hi April! Always discard first as part of the feeding process. You’ll do this starting
on Day 3 (and then again, discard and feed, Days 4-7 onwards). Hope this helps!
Reply
delia says
JANUARY 27, 2023 AT 11:21 PM
Hi Emilie, I’m on day 8. This morning my starter had double and no longer hadn’t the
“hooch” or developing smell. It was bubbly throughout the jar and on top. I did the float test
and it floated! It seemed like my starter had established. I discarded half and then fed it again
per directions. It’s been 12 hours and my starter has not risen even 1/4 of an inch. Did I do
something wrong? Was I not supposed to discard half of my potential established discard Next
before doing the final feeding? Was it not yet established perhaps and I was mistaken
Stay
thinking it was? It’s no longer forming hooch
Reply
emilie raffa says
Hi Delia! So many things to consider! Ok, so first off, you didn’t do anything
wrong. You’re supposed to discard before feeding, even if the established/non
established starter is active. As for the timing, it’s possible a separate variable
changed. Is the temperature colder? Did you change brand/type of flour? Different
water? Think back and start there first.
Reply
sydney says
JANUARY 27, 2023 AT 2:18 PM
Can I leave it in the microwave with the light one for 24 hours the first day? Or is it just 2
hours in the oven and microwave regardless
Reply
emilie raffa says

Hi Sydney! It really depends on the heat level. Some people’s oven/microwave lights
are really hot. I would start with 1-2 hours to be on the safe side, take note, and
adjust from there.
Reply
austin says
JANUARY 25, 2023 AT 10:22 PM
A lot of bakeries suggested keeping the starters loosely covered because the cultures are live
and need to breathe. Your container is an airtight type of canister, not sure if you close the lid
as it is intended or do you loosely cover the jar. Thanks!
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Reply
Stay
emilie raffa says

JANUARY 27, 2023 AT 10:59 AM
I do both. I loosely cover the lid to allow for some air-flow. And then when I want
to build up pressure fast, I shut it tight. I also keep it shut tight when stored in the
fridge.
Reply
joan says
JANUARY 25, 2023 AT 10:18 AM
Did I mess this up…I totally forgot about the do nothing day 2 part and fed it…should I
leave it alone on day 3 or feed per instructions or start over?
Reply
emilie raffa says

JANUARY 27, 2023 AT 10:46 AM
Hi Joan! Don’t worry, it’s ok. Just leave it alone on day 3 and then continue from
there.
Reply
austin says
JANUARY 19, 2023 AT 8:59 PM
Questions about “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.”
Do I need Remove & discard? If not, how much is “Just give it some flour and water”
I bake only once in a while, what are the procedures for using referenced starters?
Do they need to bring it back to room temperature before using it?
How do I replenish the remaining starters after I used some for baking?
Thanks
Reply
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Stay
emilie raffa says
JANUARY 27, 2023 AT 10:42 AM
Hi Austin! Yes: the feeding process (as per my method), always implies removing
and discarding a portion of your starter as the first step. Then you’ll feed it with
flour and water. The exact amount of flour and water depends on how much starter
you have in the jar, and how much you want to maintain going further. That’s why
bakers follow a feeding a ratio (instead of exact amounts) so you can scale it
accordingly. Does that make sense? For more detailed info on feeding sourdough
starters, including the answers to your additional questions listed here, check out
this post “Feeding Sourdough Starters: My Best Tips & Tricks.”
Reply
rachel leonard says

Yes I am the same and would like to know the answers to these questions too.
Reply
su says
JANUARY 19, 2023 AT 11:07 AM
This is so much info! Thank you, I need it! I’ve never done this before.
Question: Is it necessary to store the beginning starter in a jar wit a TIGHT lid? Can it just be
saran wrap and a rubber band or something like that instead of the fancy jar with the lock
top? And how about later storage when it’s established… same question. Thanks!
★★★★★
Reply
emilie raffa says

JANUARY 27, 2023 AT 10:24 AM
Hi Su! You’re very welcome :) Oh, absolutely. Saran wrap with a rubber band is
totally fine when first creating a sourdough starter and for ongoing storage.
Reply
su says
JANUARY 27, 2023 AT 11:13 AM
Next
Very good info. Thanks so much.. I’m going to give it a try.
Stay
★★★★★
Reply
emilie raffa says
JANUARY 27, 2023 AT 11:41 AM
My pleasure :)
Reply
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ABOUT MY BOOKS SOURDOUGH RECIPES SHOP

Home » Sourdough Starters

What is a Sourdough Starter?

NOT required. Stay

When Will it Be Ready To Use?

Don’t overthink it.

You will Need:

3/4 L jar (I use this one)

To create the starter:

60 g (1/2 cup) whole wheat flour Next

To feed the starter each day (Day 3-7):

60 g (1/2 cup) unbleached all purpose flour or bread flour

Day 1: Make the Starter

DAYS 4, 5, & 6: Keep on Feeding!

Repeat the same feeding process as outlined on Day 3: Next

When the starter falls, it’s time to feed it again.

By now, your sourdough starter should have doubled in size.

What’s Next? Let’s Make BRead!

Sourdough Bread Recipe (reader favorite!)

A Few Tips for Ongoing Care…

So you’ve created a sourdough starter! Now what?

How to Feed a Sourdough Starter

1. Begin by removing and discarding about half of your starter.

When is Your Sourdough Starter Ready To Use?

Your starter is ready when it shows all of the following signs:

bulk growth to about double in size

How to Store Your Sourdough Starter

Sourdough Starter Faqs

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

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

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

Beginner Sourdough Starter Recipe

Author: Emilie Raffa Yield: appx. 240 g Category: Sourdough Starter

Looking for an easy, sourdough starter recipe for beginners? Adapted

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

Water (preferably warm around 85F )

Only a small amount of whole wheat flour is used to jumpstart the

Day 1: 60 g flour + 60 g water = 120 g starter

Day 3: Remove & discard half of the starter/ 60 g starter + 60 g flour + 60 g

Day 4: Remove & discard half of the starter/ 90 g starter + 60 g flour + 60 g

Wondering if your starter is ready to use?

Did you make this recipe?

FILED UNDER: SOURDOUGH STARTERS

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tresa says Stay

michelle murphy says

luann dolan says

sanu sagar says

christy ann says

jeri moore says

rachel parten says

elizabeth brown says

sandra dee says

Is a started affected by altitude?

emilie raffa says

Hi Teresa! Discarding a portion of your sourdough starter before feeding it