Learn how to make sourdough starter from scratch with just flour and water! This easy, chef-tested guide walks you through the process day by day, with step-by-step photos, a helpful video, and troubleshooting tips. No special equipment needed!
When you understand one thing through and through, you understand everything. ~Shunryu Suzuki
With over 500 ⭐️ five-star reviews and hundreds of success stories, this chef-tested sourdough starter recipe will teach you how to make your own bubbly, active starter from scratch! Using just flour and water, I’ll walk you through the process step by step, sharing everything I’ve learned over years of testing. It’s easier than you think, and once you get the hang of it, you’ll wonder, why didn’t I do this sooner? In as little as six days, you could be baking your own beautiful sourdough bread!
Success Stories
Bianca Says: “Thanks to your detailed instructions I could save my sourdough starter, it was bubbling in no time even with the very cold temperatures in our house.”
Nicky says: “I have tried and failed with so many other recipes but yours are so easy to follow, thank you.”
Kelly says: “Absolutely phenomenal… made the best loaf yet!”
But first, what is sourdough starter?
Sourdough starter is a living culture of wild yeast and beneficial bacteria, created by fermenting just flour and water. With a little care and patience, it becomes bubbly and active, naturally leavening your bread without commercial yeast. The fermentation process also helps break down some of the flour’s components, which may make sourdough bread easier to digest. No store-bought yeast needed!
Download our sourdough starter cheatsheet below!
How long does it take to make a starter?
It takes 6-7 days to make sourdough starter from scratch. In colder climates, it can take up to 12 days, and in warmer climates, it may only take 5 days. Once you have a bubbling active starter that consistently rises and falls, you can bake sourdough bread, typically on day 7. For a primer, watch the 20-minute Sourdough Video at the bottom of the post, where I personally walk you through each day.
Sourdough Starter Ingredients
- Flour – I prefer organic bread flour for regular feedings and whole-grain rye flour to jump-start fermentation, but unbleached all-purpose flour can also work. You’ll need a 5 lb bag of organic bread flour (plus 1-2 cups organic whole grain flour like rye flour or whole wheat flour). Organic, whole-grain flour has more wild yeast and will help jump-start your starter; I prefer organic rye flour.
- Water: use filtered water, tap water, or mineral water (specifically San Pellegrino for the correct mineral ratio). Distilled water lacks sufficient minerals.
Sourdough Starter Equipment
- Jar – A wide-mouth, quart jar or a Weck’s 1-liter tulip jar.
- Kitchen Scale – using a kitchen scale helps measure the flour and water more accurately – optional but handy.
- Thermometer – Knowing the starter’s temperature with a thermometer gives you valuable information!
Understanding Your Sourdough Starter
The secret to making sourdough starter is understanding the process, your environment, and your starter’s needs. Each starter is different and unique. Here, we’ll show you what to look for and, most importantly, why.
- Think of sourdough starter as a yeast. Only in this case, instead of buying a packet of yeast from the store, you are making your own living “wild yeast” by fermenting flour and water. Once it’s bubbly and happy, it is very much like a very low-maintenance pet. Yes, you can even name it. Mine is called Vita.
- You must feed it (stir in a mixture of flour and water) once a week to keep your pet active and strong. We will show you how to tell when it is hungry and when to feed it.
- Some people believe that bread made with sourdough starter is actually better for you than bread made with yeast. Here and here are a few articles to get you started on your own research. While I’m not sure if this is scientifically proven, I do know that bread made with sourdough starter tastes infinitely better, feels easier to digest, and has more complexity and better texture than bread made with commercial yeast. So if you are a bread lover, this is absolutely the way to go, as far as the quality of your finished bread.
How to Make Sourdough Starter
*See the recipe card for detailed instructions.
Before you begin: Sourdough starter typically takes 6-7 days to become active, but it can take up to 2 weeks or longer, especially in a cool kitchen. For best results, keep your starter around 70-75°F and watch for signs of activity rather than relying on the calendar. Your starter is ready to bake with when it reliably doubles in size within 6-8 hours of feeding.
For your first measurement, weigh the flour using a kitchen scale so you can get an idea of how the mixture should feel. Do not weigh the measuring cup! It should be like a thick paste, like peanut butter. If you need to add a little more water to incorporate the flour, that is OK too.
Day 1: Starting in the morning or at night, using a wide-mouth quart jar or a tulip jar, mix 1 cup whole-grain flour (120 grams) with 1/2 cup filtered water (120 grams) using a fork, making sure you’ve incorporated all the dry flour.
Place the lid lightly on top (using the Weck jar lid is really handy here) or a wet towel to keep moisture in, or plastic wrap- and let sit at room temperature (70-ish degrees) on the kitchen counter for 24-48 hours. If you are unsure how warm it is, use a kitchen thermometer and check it a few hours later. It is best at 70-75°F.
Day 2: After the first 24 hours, there may or may not be a bit of bubbling. Let the mixture rest until you see activity (bubbles or rising). Sometimes this takes 36 hours or even 48 hours, especially if the weather is very cold. When you see active bubbling, discard all but 1/2 cup (4 ounces) of the starter.
To the remaining ½ cup of starter, stir in 1/2 cup lukewarm water (120 grams), and mix well with a fork. Add 1 cup of organic bread flour (120 grams) spooned and leveled. Stir until combined. Again, it should feel like a thick paste. If overly dry, feel free to add a bit more water. Cover again and allow the mixture to sit at room temperature for another 24 hours.
Day 3: After 24 hours, you should see some bubbling or rising; if not, let it go longer until you see some activity. Be patient. Depending on how warm your house is and how active your starter, you may need to feed it less often or more often, depending on when it gets “hungry”.
How to Know when to Feed your sourdough starter
Only feed your starter after it has peaked or looks “hungry”. Feeding it when it is “not hungry” will basically dilute all the growing yeast and make it lethargic. Better to underfeed than overfeed. How to tell if it is hungry?
- Look for “slide marks” (be sure to use a clean jar so you can see these clearly-see photo below).
- Thin and runny. The starter is liquid enough to pour out of the jar (when at room temperature).
- There is liquid at the top of the starter- a clear sign of hunger!
- Smells like acetone. The starter has processed all of the previous flour and needs to be fed again.
In the photo below, the starter “peaked” at the top line before sliding down. I call these slide marks- indicating the starter is hungry.
This might be 12 hours, 14, 18, or 24, depending on the temp in your house. In very warm climates, it may only be 6-8 hours. In winter, this may take 36 hours. It is better to underfeed rather than overfeed.
For each feeding, discard all but 1/2 cup of the starter (keeping roughly ½-cup of starter in the jar). Add 1/2 cup water and 1 cup of bread flour (spooned and leveled). Mix well, cover, and let it rest at room temperature for 12-24 hours, or until the starter looks “hungry” again, before repeating.
Day 4: Feed 1-2 times a day (only feeding when hungry), discarding all but 1/2 cup of starter each time. Feed 1 cup of bread flour and 1/2 cup of water.
NOTE: It is typical for the starter to slow down and stall a bit on day 4. This is totally normal. Just keep going, be patient, look for the hunger signs, and only feed when clearly hungry. Read through the troubleshooting section below. Hopefully, you’ll begin to see some rising and falling. It’s helpful to put the starter in a clean jar each day and mark the beginning level (with a sharpie, string or rubber band) so you can easily see this.
Above, you’ll see it peak, and below, you’ll see it deflate and get “hungry.” There may not be too much difference in the beginning, so look closely.
Understand that your starter has a schedule of its own; it is a living thing, so watch it and pay attention.
If your starter is not rising and falling, look at its consistency. As it metabolizes the flour and gets hungry, it will get runny and liquidy, like to the point where you can pour it right out of the jar. If it is still thick like paste, it’s not done metabolizing (eating) the flour.
Day 5: Feed again, 1-2 times, discarding all but a 1/2 cup of the starter each time. Add 1 cup of bread flour and 1/2 cup of lukewarm water. The starter should look visibly active, bubbling, rising, hopefully, close to doubling in size.
*Repeat day 5 until the starter is rising and falling predictably and is close to doubling in size within 6-8 hours.
If your starter is not rising but there is evidence of hunger (runny or liquid at the top), try these three things:
- Substitute 1/4 cup whole grain flour (add to ¾ cup white bread flour) on your next feeding.
- Use mineral water like San Pellegrino instead of water.
- Stir the starter a few times after feeding to allow more wild yeast from the kitchen to get inside.
DAY 6 Morning: Baking day! Give it one last feeding in the morning: this time discard all but a 1/3 cup. (The reason we are changing this to 1/3 cup is to feed it a little bit more.) Add 1 cup flour (120 grams) and 1/2 cup water, stir, and place it in a clean jar so you can see the activity clearly. You can use a Sharpie or place a rubber band around the jar to mark the beginning level.
How to Know When Your sourdough Starter is Ready to Bake Bread
The starter should double in volume within 6-8 hours of feeding.
In the photo above, on the 6th day, the starter was fed at 8 am, it peaked around 2 pm, then it started deflating, and by 8 pm, it was “hungry” again. See those downward “slide” marks on the jar? Now we can test it!
How to Do the Float Test
When the starter is at its peak, or just after, place a teaspoon of starter (just from the top, don’t stir it down) in a glass full of water; it should hopefully float. If it floats, that’s a good sign! You can now make our sourdough bread…tonight!
But what if your starter does not float? If it doubles in size but does not float, you can still try baking a loaf if it doubles within 6-8 hours of feeding it.
At this point, if your starter does not double in size within 6-8 hours of feeding, don’t give up! Often, it just takes longer, especially during the winter months. Keep feeding it once or twice a day until you see a consistent, predictable rise and fall.
Read through the troubleshooting section. If you need to take a break, put it in the fridge and try it again up to a week later. Don’t toss it. If you see bubbles, it is alive.
Day 6 Evening: Let’s Bake! Use 1/3 cup starter to make this sourdough bread recipe and place the remaining starter (or if not making bread, place all of it) in the refrigerator, and feed it at least once a week, reserving ½ cup starter, before feeding it the usual 1 cup bread flour, 1/2 cup water.
My Best Sourdough Baking Tip: For the best rise, use your starter at or near its peak, when it has doubled in size, is full of bubbles, and is still strong and active. A starter that has just begun to fall will also work beautifully.
TROUBLESHOOTING Your Sourdough Starter
- SMELL: Starter should smell sweet, tangy, earthy, like a wet horse – not “bad”. If it really smells foul or unpleasant, you may have used an unclean jar, an unclean utensil, or somehow introduced other bad bacteria. I would start over.
- NO ACTION: On day 4-5 it is typically for it to slow down. If your starter is not rising at all but there is evidence of hunger (liquid at the top, or bubbles) try 3 things. First, substitute 1/4 cup whole grain flour (add to ¾ cup white bread flour) on your next feeding. If no rise, then try using mineral water, specifically San Pellegrino, instead of water. San Pellegrino specifically has the right mineral ratio; I have great luck with it. Others not so much! Also try stirring the starter a couple of hours after feeding, a couple of times throughout the day to allow wild yeast from the room to get in there. Lastly, you could try pineapple juice instead of water.
- FLOUR: Try to use fresh milled whole grain flour to start, then organic BREAD FLOUR. The more wild yeast in the flour, the better your starter will do, so smaller brands like Bob’s Red Mill seem to do better than bigger conventional brands that have been overly processed. It is totally OK to mix flours and to switch them up- this adds different kinds of wild yeast- a good thing!
- DO NOT overfeed. For example, maybe feeding 2 x day at 12-hour intervals is too often. You want to feed after the starter has peaked, then deflated (see photo above- you’ll see some slide marks on the jar) and this tells you that it is hungry. If you feed the starter before it has had a chance to metabolize (or eat) all the flour (before peaking) and then you discard part of it, and feed it again, you are actually diluting all that amazing bacteria, weakening your starter. So it’s all about watching your starter in your home. If you are not seeing rising and falling, but notice the starter just gets liquidy, this too is a sign of “hunger”. Or if it gets runny enough to pour out of the jar, another sign it is hungry. There are lots of variables here. Just be patient, pay attention and watch. This is a living thing- it doesn’t care about time schedules and recipes or what it “should” do. It will “eat” when it is “hungry” and sometimes it likes to eat slowly. 😉
- TIME: It may take longer than 6 days in colder environments. Use a kitchen thermometer and take its temp. Is it over 65F? Find a place where it can be warm. In the oven with the light on, or in an upper cupboard (heat rises). Sometimes it takes 12-14 days! Be patient, keep going. If it is doing absolutely nothing, leave it out on the counter for 24-48 hours and see what happens. If you run out of flour or need a break, don’t just toss it; put it in the fridge and see if you can get it going a few days later.
- ACIDITY: If you still can’t get that starter going, some people recommend subbing pineapple juice for the water for one feeding- raising the acidity level. My good friend just tried this and it got hers going.
- LIQUID: If you see any liquid at the top of your starter, it means your starter is hungry. So, yes it’s still alive which is a good thing! You can stir the liquid in, or pour the liquid out, either way, but feed it. This is a sign that you may need to feed it more often.
- MOLD: If you see fuzzy mold or pink, orange, or other unusual discoloration, discard the entire starter and begin again with a clean jar and utensils. Do not scrape off the mold and reuse the starter underneath.
- FLOAT TEST: Is the float test necessary? No! While it can be a helpful indicator, it’s not always reliable. For best results, test your starter at its peak, taking a spoonful from the top without stirring it down. If it floats, that’s a good sign! But don’t worry if it sinks. The most reliable sign that your sourdough starter is ready to bake with is that it consistently doubles in volume within 6-8 hours of feeding, with plenty of bubbles and a pleasantly tangy aroma.
Sourdough Starter Storage Tips
- REFRIGERATE & FEED AT LEAST ONCE A WEEK: Pick a scheduled day and try to stick with it, always reserving 1/2 cup and feeding it 1 cup flour and 1/2 cup water. Discard the remaining, give it away, or keep the discard in a separate container for sourdough pancakes, sourdough buns, banana bread, biscuits, etc. I usually don’t feed the discard unless I give it away.
- If you forget to feed it one week, it is most likely OK; feed it 1-2 times a day for 1-3 days in a row to revive it (keeping it out on the counter) until bubbly and active and doubles within 6 hours. I’ve left my starter for a month on vacation (in the fridge) without feeding and simply revived it by feeding it 3 days in a row, 1-2 x day. It’s surprisingly hard to kill. You can also freeze it for more extended storage.
- This batch of starter will allow you to bake 2 loaves of bread per week with enough left to feed for the next week. If you want to bake more often, you can keep it out and feed it 1-2 x daily. Or if baking every few days, you can pull it out of the fridge, feed it 10 hours before using, leaving it out, use what you need while it is peaking (or slightly after), then put it back in the fridge that evening. Do the same thing a few days later when ready to use again. So this would be feeding 2-3 times a week, best if baking 4-5 times a week.
- If you are not actively baking, you can maintain a smaller amount of starter using the same ratios.
- You can also freeze the sourdough starter if you’re leaving on a long trip.
FAQs
Yes. While you are building your starter, during the first week, it is the simplest, easiest, fastest, and most economical way to create a healthy starter. (Or save it separately -in the fridge- and use it in Pancakes, Waffles, Buns, or Biscuits. ) This is because you always have to feed it two times its volume in flour. For example, if you kept all of 1 1/2 cups of starter, you would have to feed it 3 cups of flour (instead of keeping just 1/2 cup and feeding it only 1 cup of flour). Discarding will shorten the fermentation process, require less flour in the long run, and create a stronger starter. Once your starter is “established” after the first week- then you can give it away to friends or use it in pizza dough, pancakes, etc).
This recipe for Sourdough Starter takes 6 days (or up to 12 days if it is very cold where you live).
The only ingredients you need to get started are flour (bread flour and whole grain flour) and water.
What is the biggest mistake you can make with your sourdough starter?
The most common mistake is overfeeding, which weakens your starter instead of making it stronger. The secret is to watch for signs of hunger-bubbles slowing down, slide marks in the jar, or liquid on top-before feeding. Once you learn to read your starter's natural rhythm, it will stay bubbly, active, and ready to bake with.
It's surprisingly simple to make a sourdough starter! The process is hands-off and only takes a few minutes each day. The key is consistency: feed it regularly and keep it at a steady temperature. Once you get into the rhythm, caring for your starter becomes second nature, and you'll be rewarded with a healthy, bubbly culture for all your baking.
How to use Sourdough Starter
- See all our Sourdough Recipes!
- Sourdough Crackers
- Sourdough Biscuits
- Sourdough English Muffins
- Overnight Sourdough Waffles
Watch How to Make Sourdough Starter
Fast forward to Specific Day by video time (using scroll bar underneath video)
- Day 1 Morning: 0:23
- Day 2 Morning: 4:10
- Day 3 Morning: 7:00
- Day 3 Evening: 9:12
- Day 4 Morning: 11:50
- Day 4 Evening: 13:37
- Day 5 Morning: 14:45
- Day 6 Evening: 16:50
- Day 6 Morning: 18:12
- Day 6 Evening: 20:10
Description
How to make your own Sourdough Starter (see the step-by-step video in post) using simple ingredients with no special equipment, in 6 days, that can be used in sourdough bread. Sourdough Starter is a wild yeast, made from fermenting flour and water.
Ingredients
- Whole-grain flour (Day 1): 120 grams (1 cup, fluffed, spooned, and leveled). Use organic whole wheat, rye, or freshly milled flour to start your sourdough starter.
- Organic white bread flour (Day 2 onward): 120 grams (1 cup, fluffed, spooned, and leveled) per feeding. I like Shepherd’s Grain or Bob’s Red Mill. Have a 5-10 lb bag on hand. Unbleached all-purpose flour can also work.
- Water (Day 1 onward): 120 grams (1/2 cup) per feeding. Filtered or chlorine-free water is ideal.
Instructions
Day 1: Make Your Starter
- In a wide-mouth quart jar, crock, or glass measuring cup, mix 1 cup (120 grams) whole-grain flour with ½ cup (120 grams) filtered water using a fork, making sure all the flour is incorporated.
- Tip: I recommend weighing the flour with a kitchen scale, especially the first time, so you can get a feel for the consistency. The mixture should be a thick paste, similar to peanut butter. If needed, add a splash more water to incorporate the flour.
- Cover loosely with a lid, damp towel, or plastic wrap, and let sit at room temperature (ideally 70-75°F) for 24-48 hours, or until you see some bubbling. See the temperature notes below.
Day 2: First Feeding
- After 24 hours, you may or may not see bubbles. I prefer to wait until there’s a little activity before the first feeding. This can take 36-48 hours, especially in a cool kitchen.
- Once you see bubbles, discard all but ½ cup (approximately 136 grams) of starter.
- To the remaining starter, add 1 cup (120 grams) white bread flour and ½ cup (120 grams) filtered water. Mix thoroughly with a fork, cover loosely, and let rest at room temperature for approximately 24 hours.
Day 3: Watch for Hunger Signs
- By Day 3, you should begin seeing some bubbling. If not, give it more time.
- Depending on the temperature of your kitchen and your starter’s activity, you may need to feed it every 12-24 hours. The key is to feed your starter after it has peaked and begun to fall, or when it becomes noticeably thinner and runnier. These are signs that it’s hungry!
- For each feeding, discard all but ½ cup (approximately 136 grams) starter. Add 1 cup (120 grams) bread flour and ½ cup (120 grams) water. Mix well, cover loosely, and let rest until your starter shows signs of hunger again.
- In a warm kitchen, this might take 8-12 hours; in a cooler kitchen, it may take 24 hours or longer. Watch your starter rather than the clock.
Day 4: Continue Feeding
- Feed 1-2 times, depending on your starter’s activity, discarding all but ½ cup starter each time. Add 1 cup (120 grams) bread flour and ½ cup (120 grams) water.
- Transfer your starter to a clean jar and mark its starting level with a rubber band or marker. This makes it easier to see when it rises and falls.
- Important: If your starter is still rising at the time of the next scheduled feeding, wait until it peaks and begins to fall. Feeding too frequently can dilute the developing culture.
- It’s also completely normal for your starter to slow down around Day 4. Be patient and keep going!
Day 5: Look for a Predictable Rise and Fall
- Continue feeding 1-2 times a day, or when your starter shows signs of hunger. Each time, discard all but ½ cup starter and add 1 cup (120 grams) bread flour and ½ cup (120 grams) lukewarm water.
- Your starter should begin looking more active, with bubbles and a noticeable rise and fall. Ideally, it will be getting close to doubling in size.
- If it’s not doubling yet, don’t worry! Repeat this feeding routine for a few more days, watching for signs of activity. See the troubleshooting section for additional tips.
Day 6: Is Your Starter Ready to Bake?
- Give your starter one final feeding. This time, discard all but ⅓ cup starter. Add 1 cup (120 grams) bread flour and ½ cup (120 grams) water. Mix well and transfer to a clean jar, marking the starting level.
- Your starter is ready to bake with when it consistently doubles in volume within 6-8 hours of feeding, with plenty of bubbles and a pleasantly tangy aroma.
- Optional float test: When your starter is at its peak, gently take a teaspoon from the top without stirring it down and place it in a glass of water. If it floats, that’s a good sign! But don’t worry if it sinks. Consistent doubling is a more reliable indicator of readiness.
- For the best rise, use your starter at or near its peak, while it’s bubbly and active. You can now make your first loaf of sourdough bread!
- Refrigerate the remaining starter and feed it within a week. See the maintenance section for ongoing care.
What If Your Starter Isn’t Ready on Day 6?
- Don’t give up! Some starters take up to two weeks or longer to become fully active, especially in cooler kitchens.
- Continue feeding once or twice daily, according to your starter’s activity, until it rises and falls predictably and doubles within 6-8 hours of feeding.
- Read the troubleshooting section for more help. If you need a break, you can refrigerate your starter and resume feeding later, provided there are no signs of spoilage.
- Yield: This batch makes enough starter for approximately two loaves of sourdough bread, with some remaining to maintain for future baking, depending on how much starter your bread recipe requires.
Notes
- TEMPERATURE: The colder your home, the longer it will take for the starter to grow and become active (bubbles). Find a warm spot (70-80 degrees) for the best results. On the stovetop, with the light turned on, or on top of the fridge. Or in the oven with the light on. On top of a heating pad (set to low) with a towel in between). You can still make the starter in a colder home, it will just take longer- even up to 2 weeks.
- FLOUR: Always try to start the batch by using organic, freshly milled whole-grain flour (wheat or rye) because it has more wild yeast in it than All-Purpose or white flour and will get it active and growing sooner. You can, of course, continue to use whole grain, but I’ve had the best luck using organic “bread” flour for days 2 through 6. People have made a sourdough starter with All-Purpose flour- but personally, this has never worked for me– there are fewer nutrients and wild yeasts in the flour and results in a very lethargic starter. If it is your only option, try mixing in 2+ tablespoons of whole-grain (wheat or rye) with the AP flour per feeding. Feel free to use different flours or mix different flours together. It is OK to use all-purpose flour if in a pinch, but using it repeatedly will result in sad starter.
- WATER: I usually use tap water -but sometimes the chlorine in tap water can inhibit the growth of your starter. Lukewarm water helps fermentation to start faster. Sterilized bottled water is often overly sterile and can also inhibit. Mineral water, like Perrier (carbonated is OK) can sometimes work miracles.
- HYDRATION: Hydration refers to the ratio of water to flour in terms of weight. It is a ratio. The starter is typically at 100% hydration- meaning equal parts flour and water, in terms of weight. So if you use 120 grams of water, use 120 grams of flour. This roughly translates to 1 cup of flour and 1/2 cup water. Feel free to weigh instead of measure if you want to be more precise, or want to familiarize yourself with the consistency you are aiming for. If using whole grain flours (which tend to be “thirstier”) and your starter seems very thick, it is totally OK to add more water to thin it a bit. I intentionally keep the hydration a little lower here (a thicker starter) so you can more clearly see the rise and fall “action” in the jar.
- STORING AND FEEDING: When your starter is kept cold, in the fridge, you don’t need to feed it as often- only once a week. Feel free to feed it “cold”, and put it right back in the fridge if you like. If you keep it out on the counter, you’ll likely need to feed it 1-2 x daily (or just watch and feed only when hungry). Cold slows down the fermentation; heat speeds it up.
- USING: When you need to use your starter for baking bread, feed it 10-12 hours before making bread dough, using it after its peak height. For a more “sour” flavored bread, use the starter straight from the fridge, 3-6 days after feeding. The starter gets more sour-tasting the longer it goes without feeding. Feeding the starter the same day as making bread will produce a milder sourdough flavor.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 31
- Sugar: 0 g
- Sodium: 0.2 mg
- Fat: 0.1 g
- Saturated Fat: 0 g
- Trans Fat:
- Carbohydrates: 6.2 g
- Fiber: 0.2 g
- Protein: 1 g
- Cholesterol: 0 mg
Hey Ms Sylvia… Thank you soooo much for this amazing starter tutorial. I have tried in years past to do this – but unsuccessful each time. This time, my first effort was a failure also, but I think I may have figured out what the problem was. We live in South Florida – it’s a very hot summer right now – and our air conditioning never seems to stop. I don’t think my starter likes the movement of the A/C air even though the jar is covered. So, I cleaned out a cupboard on top of my microwave (which is over top of my stove) and use that to let my starter “sleep” behind closed doors with reduced air movement – and voila! Success – HUGE success actually. Thank you sooooo much for taking the time to do this. Can’t wait to bake my very first loaf in a couple of days. Yipeeeee
Awesome Joanna!
Love your sour dough bread recipe, perfect !!!!!! Make pancakes with discard every time, family can’t get enough.
Have a question why do you feed your starter with half water to flour when others say equal flour to water?
Also do you have a sour dough suggested Focaccia recipe ?
Feel free to increase the water. 🙂 I don’t have one for focaccia but it is a great idea!
Hi! Your methods and explanations are very well done. Thank you so much! I am just confused because on Day 3 evening of your video the starter had not fallen with slide marks… only bubbling…and you fed it again. I didnt see that in the notes as I made my first starter so I never fed it when it bubbled on the 5th day because I didn’t see slide marks. It ended up dying after a couple of days of no feeding so I made another one and it’s SO much better! (1st whole grain flour I used was years old lol.)
This time should I do what you did and feed when it bubbles instead of waiting for slide marks? Thank you!!!
Hi, I was wondering when someone would notice that! 🙂 Yes, technically I should have waited. You’ll see I ended up skipping a feeding the next day in the video. SO….YES, I would wait until it looks hungry. On the way down with slide marks or gets slightly liquidy.
Thank you so much for getting back to me! Ok, because yesterday it rose so high and slid down and bubbled but now it’s been 24 hours and it’s only risen a bit and bubbled…no slide marks… so even though it’s been 24 hours, keep waiting?
Wait until it is liquidy. 😉
Thank you so much, Sylvia! God bless you!
Great explanation for a total novice- thank you!
Starter now bubbling away happily.
Awesome, great to hear Mark! 🙌
Sylvia – super helpful recipe and videos! Thanks! We are trying our best here but need some advice. We are on trial 3 with a starter. That is a long story. I have read through the comments and think we need more advice! We followed your recipe this time – day 1 – great – quadrupled in size! Fed because seemed hungry – AP Flour! day 2 – tripled in size – and went down – fed again at the 12 hour mark because it had the streaks from growth down the side of the jar – seemed hungry! Fed AP Flour. Did not grow much – got the liquid at the top. So, after 12 hours – I mixed the removed liquid – it was clear not brown, fed AP – still not happy, no raising – but there was light bubbling and liquid – fed – AP. Next 12 hours – fed mix of whole wheat and AP flour to help it – still bubbling lightly but not growing, liquid formed. Left 24 hours. Fed whole wheat – grew a little, still bubbling, liquid formed. Fed only whole what – grew about half as much as consistency is – and is forming liquid again – still has bubbles. We have completely switched to whole wheat flour; we leave the water out overnight so there is no chlorine impact, the house is about 77-80 degrees (we are in Florida). I am not sure why the liquid keeps forming and the growth is not as successful as the first two days? What are we missing? Smell seems fine. We are following your video and I really thought the switch back to whole wheat would do the trick. Since it is not doubling in size I am worried something isn’t right? I see bubbles so I know something is happening……Thanks for your advice!
Hi Allison.:) It sounds like you are doing everything I would do? The liquid and bubbles are a good sign. Sometimes it just takes a while to see that rising. It is definitely processing and metabolizing. Just be patient. Only feed when hungry. Maybe next time you go to store, pick up bottled water, bread flour (or a little rye) and even a small container of pineapple juice? If you get tired of feeding it, put it in the fridge for a 5-7 days, take a break and try feeding again. Someone told me recently that chorine in tap water, doesn’t evaporate. Not sure who to believe. Conflicting info… Anyways, You can do this. Don’t give up. 🙂
Total success! Made bread earlier this week! Thanks so much for your help!!
Yay!!! Glad it worked!
Dear Sylvia, thank you so much for the recipe! Could sourdough starter be considered as “baker’s yeast”? And can it be used instead of yeast in sweet pastry such as brioches, etc?
That is a great question and honestly-I’m not sure. Does anyone else know the answer to this?
I’m on my second try at the starter 24 hours in and it looks bad to me. Kind of a dark gray on top and little brownish liquid on top of the lump in places. I wanted to attach pictures, but can’t see how to accomplish that. Fresh stone ground, organic whole wheat flour and reverse osmosis, filtered water. Temperature of lump is 71.9 F. I do live at 7060 ft above sea level…don’t know if that makes a difference. Any thoughts?
It sounds hungry. Not bad, just keep going and feed it. 🙂
Hi Sylvia!
I finally have starter that floats! It took 12 days, but it is finally ready! I’m so excited to make bread!
I have a few questions though. I don’t feel that I have a clear understanding about using the starter and what to do with it now.
1. When I take out enough starter to make the bread, do I then put the remainder in the refrigerator? Do I feed it first? How do I maintain enough starter to continue making bread? I am uncertain about the maintenance of the starter after I take out enough to make the bread.
2. I am not going to make bread until tomorrow. Do I feed it tonight and keep it out on the counter until I’m ready?
3. Do you have tips for making the bread more sour right away, or is it just a starter maturity thing?
Thank you for your assistance and for your great website!
Hi sorry for the delayed response. Congrats to you!!! Please read the “Maintainance” section on the recipe card. And Notes for more sour bread. If making bread tomorrow, you could yes feed it tonight and leave it out. Or place already fed and metabolized starter in the fridge and use it cold straight from the fridge. The key is, you want to use starter that has peaked and is slightly (or very) hungry -for making dough.
Love this. A friend and I both made our starters at the same time. I’ve given a few away and have my third generation of starters myself.
Love this. A friend and me both made our starters at the same time. I’ve given a few away and have my third generation of starters myself.
Perfect! That’s the fun of it- giving it away. 🙂
Greetings! I am enjoying my sourdough bread making and have been delighted that you’ve provided such clear and complete instructions. But here’s my question: I fed my starter mid-afternoon with a plan to begin making bread this evening. The starter is perfect to begin now, but I am not. What to do next? Put the starter in the fridge for tomorrow? Leave it on the counter all night? (I don’t think so.) Can I start over tomorrow morning with the chilled starter (after letting it rest until it’s peak) or toss out the usual amount and feed it again waiting the 4-6 hours?
Hi put it in the fridge, use what you need tomorrow, cold, feed it in a week.
My starter is very stretchy. Should I worry?
No. 🙂
I don’t know what I’m doing wrong, but I’m on my third try and each time I start out with bubbling that ends on the 2nd or 3rd day and my starter goes flat. I sterilize my jars, use reverse osmosis purified water, measure ingredients using a scale, organic whole wheat followed by organic flour (whatever I can get my hands on in Sprouts) and intense observation for feeding (the slide). House is at a pretty constant 77 degree temp. My thought is that other bacteria (perhaps leuconostoc) are taking over and preventing the natural yeast from proliferating. My next step is to use my pH meter to add an acidic ingredient that may prevent opportunistic bacteria from proliferating. I have been using the discard successfully though 🙂
Hi Maggie, are you using AP flour? Try mixing in whole wheat. Let it go longer. Don’t toss at day three even if flat. Let it get really runny before feeding.
If I use discard, does it need to be at room temperature?
No! 🙂
Thanks . Very helpful and clear
Hi Sylvia! Thank you for a great starter recipe.
I started this a week ago and things were going well. However, the starter keeps forming a thick almost crusty layer at the top with a bit of liquid, while the button is liquidy. I am not sure if that’s a sign of anything?
I am using strong whole wheat flour.
Thanks!
how are you covering it?
Thanks for the details… managed to get my starter working and trying on the path of making some bread now… all this while the starter has been let outside… and given that I may only make bread once or twice a week, I would like to keep the starter I. The fridge… when do I put it in the fridge… immediately after feeding? When the starter peaked? or when it falls down again.
I’ve fed the starter 4 hours ago and it has doubled… should I have put it in the fridge immediately after feeding?
Thanks!
You can put it in the fridge right away, if not making bread that same day. If making bread the same day you feed, leave it out until it peaks, then use the starter for bread, put remaining in the fridge. 🙂
Thanks!
Simply wow! Here on Indian the heat and humidity worked perfectly on your oh-so-amazing recipe. I began the starter last night and morning it had risen really high. I fed it then and came back in the early evening to find it had risen so much it had breached the cloth lid and spilled out. A happy problem Im sure. Thrilled to have this little hungry monster around. Thank you so much.
Definitely a happy problem! Healthy and happy, yes!
If I continue to discard all but 1/2 cup of starter each time I feed it, how will I ever have enough starter to share with others?
Once your starter is going, after the first week, you can give the discard away to friends. 🙂
How bout if my starter smells like acetone, but has no hooch. On top. Is it ready to feed? And how long does it take for the smell to away?
I’d say it is hungry. Feed it, the smell should go away after feeding.
I am on day 10 or 11 and still nothing. I started with whole wheat flour and the all purpose. I had bubbles and it smelled fine. Today I had no bubbles it had risen and fell slightly so I fed it again. Still nothing. Our kitchen temp is perfect. What am I doing wrong?
You are doing nothing wrong. 🙂 So it sounds like the flour to me. Are you mixing whole wheat with the AP flour? Or just straight AP? Try letting it go extra long, let it get really runny, then feed with only whole wheat and see what happens.
Hi! First of all, I have shared this guide many times because it is spot on and absolutely helpful! I plan on leaving my starter out, and you indicated that I should feed it two times a day. How much do I feed it? thank you!
Feed the normal amount. Only feed when hungry. It might NOT always be 2 x day.
I don’t see the notes for temperature of the starter!
it happiest between 68-80
Third time trying to make the Sourdough Starter, first time using your recipe.Total success. Excellent explanation, great tips.
Thanks
YAY NANDO!!! 🙌
Great explanations and demonstration, resulted in me having success when I made your no knead sour dough bread. ( First time for me)
This has opened a whole new world for me and has lifted my spirits during these difficult times, so thank you, thank you, thank you.
Be well,
Thanks Gillian! Glad it worked out!
Every time I try to add a heaping cup of whole wheat flour to a half cup of water I get a clump of dough that no amount of mixing will turn into your beautiful thick liquid. What am I doing wrong? :(((
My bad. It’s not you! Please weight the flour. Or try “spoon and leveling”. I updated the recipe, to remove “heaping” ( that was an issue) so reprint newer updated version. Sorry about that.