If you had told me many years ago that I could make enticingly crunchy, tender, and healthy bread at home with only a few elemental ingredients, I would not have believed you.
I would have claimed that baking bread requires a professional mixer, a specialized oven, and a list of ingredients so long your eyes start to glaze over. But now I perform this alchemy daily in my home kitchen: transforming three basic ingredients into wholesome sourdough bread. How does one begin the journey of making naturally leavened bread at home? It starts with, well, making a sourdough starter from scratch.
A healthy sourdough starter means great bread.
Despite all the mysticism and lore about creating the concoction, a sourdough starter is merely a naturally fermenting mixture of flour and water. Add water to dry flour, let it sit on the counter for a few days, and you’ll see nature weave life into a once lifeless lump: bubbles will appear and the mixture will rise.
This natural fermentation can be harnessed and (once it is stable) controlled to produce bread so flavorful and healthy that it’s hard to go back to anything else.
I created my sourdough starter years ago (using this sourdough starter recipe), and it’s the same one I use to this day. It’s a spoiled brat now, to be sure, thanks to all my coddling, but in exchange for my attention and flour, it stays on schedule. Besides, when I’m baking, it does the heaviest lifting (bread nerd joke, sorry). Initially, it was the quintessential rebellious child. Sometimes it wouldn’t show any fermentation activity, and at other times it was utterly unruly. Back then, I didn’t realize what it needed to thrive. I didn’t see how vital timely refreshments (also called feedings) were or how much temperature impacts fermentation.
The key to raising a well-adjusted starter is to observe its needs, give it space to grow, and adjust the refreshments to encourage maximum fermentation activity. And a healthy starter means great bread.
But first, let’s quickly look at what a sourdough starter is.
What is a Sourdough Starter?
At a high level, a sourdough starter is a mixture of flour and water that hosts a stable blend of beneficial bacteria and wild yeasts. This mixture is continually maintained with regular refreshments (or feedings) and is used to leaven and flavor new bread dough. The starter is the cornerstone of successful sourdough baking, and especially for a home baker with changing environmental conditions in the kitchen, learning how to care for and use one is the key to bread with the best flavor, texture, and keeping qualities.
A Few Tips Before We Begin
Water that’s high in chlorine or chloramine (disinfectants used by some cities to clean tap water) can impede fermentation. The night before you want to make your starter, fill a large jug with tap water and let it sit out uncovered overnight to allow any chlorine to dissipate. If your city uses chloramine instead of chlorine, letting a jar sit out overnight will not work. In this case, you’ll have to use bottled water or filtered water (if you are concerned, you can test your water with over-the-counter test kits to determine whether there are additives or other issues). Alternatively, you could use bottled spring water until you get your starter fermenting reliably, then try switching back to tap water with a portion of the starter to see if it’s able to handle the tap water (but don’t use all of it just in case it doesn’t work).
After you mix the flour and water in the jar, be sure to keep the jar lightly covered during the rest of the process. Either a porous cloth or a lid resting on top of the jar will work well. Use a container with enough headspace for the mixture to rise—I like to give at least 5-inches of headspace. Additionally, it’s a good idea to place your jar in a bowl while it’s resting in case the mixture overflows.
During the first couple of days, there’s often a surge in fermentation activity that then drops off dramatically; this situation is probably caused by other yeast and bacteria that are initially present but eventually die off. When this happens, many first-timers think that it has “died,” and they start over. Don’t be fooled by this lapse of activity; continue with the schedule and eventually, the desired yeast and bacteria will move in and stabilize the starter.
The entire process is exceptionally temperature-dependent. Instead of a typical cooler room temperature, I find a warm temperature of around 80°F (26°C) helps kickstart activity since this is near the temperature at which the bacteria and yeast are most active. A home dough proofer (which I highly recommend) and a yogurt maker are great tools for maintaining such an environment. If not, a home oven, turned off, with the light on the inside (and a thermometer to monitor the temperature), or a microwave with a bowl of warm water inside, will both work well.
For even more tips on this whole process and many things related to sourdough starters, check out my Sourdough Starter Frequently Asked Questions page →
Helpful Tools to Make a Sourdough Starter
You can see a rundown of all the tools I use for baking sourdough, vetted over years of baking, over at my favorite sourdough baking tools page. Here, I list what I consider the necessary tools to get started:
Weck glass jar
Have at least two clean jars on hand. I like these Weck jars (#743, 3/4 liter jars) best because they taper out towards the top, making it easy to stir, and they don’t have any hard-to-clean lips or edges. Also, using the glass lid without the provided rubber seal and clips provides just enough of a seal to keep moisture and heat trapped inside.
I recommend using glass jars because you can easily see the fermentation as it progresses. It can also help to place a rubber band around the jar at the height of your starter after mixing so you have a visual guide for how high it rises between refreshments. Two more reasons I like these jars: they’re high quality and very economical. They are canning jars, so you can use them for many other things around the kitchen (jam, homemade pesto, dried fruit, cereals, and so on).
Silicone spatula
I use a small, firm spatula to do my feedings. It’s sturdy and easy to clean with a sponge, and if things get messy, you can run it through the dishwasher.
Scale
A kitchen scale is indispensable and guarantees accuracy when measuring the amount of flour needed for each starter refreshment. Measuring flour by volume is inherently imprecise as the amount of flour packed into a measuring cup can vary. Further, it’s a good idea to get used to using a scale for weighing ingredients, as this method is essential for improving your baking consistency.
Rye flour
Using whole grain (“dark”) rye flour helps expedite the fermentation process. In comparison to white flour, rye flour is teeming with extra nutrients that help kickstart the entire process. If you don’t have rye flour, a good quality organic whole wheat will also work well.
Unbleached, all-purpose, white flour
With my starter of 10+ years, and outlined in my post on how I feed (refresh) my starter these days, I typically refresh it with 70% all-purpose flour (or bread flour) and 30% whole rye flour. I like this mix because you get the fermentation boost from the whole-grain flour and the white flour’s increased gas-trapping ability and gluten strength. This helps me spot the signs of fermentation throughout the day and is a good compromise, using just enough whole grains without my starter getting overly acidic too quickly.
Thermometer
An instant-read thermometer will help monitor the temperature of your starter and ensure that it’s in the optimal range for increasing fermentation activity.
My Free Sourdough Starter Quicksheet
My sourdough starter quicksheet is a free, one-page printable guide to feeding, maintaining, and using my sourdough starter. Download it, print it, and keep it in your baking notebook for quick reference!
Starter Refreshment (Feeding)Schedule
In the beginning, your starter refreshments will occur just once a day. As your culture becomes more active, you’ll increase this to twice a day. Because of the frequency of these feedings, one of my goals is to help you set things up so it’s quick and easy to do your feedings and move on with your day. Once you get the hang of things, you only need about 5 to 10 minutes per day to keep your starter going–totally manageable.
A sourdough starter is very resilient. If you forget to feed it one day or feed it several hours after it needed a refreshment, don’t worry, in almost all cases it will spring back.
The following sourdough starter recipe schedule will provide you with a reliable and robust sourdough starter in 6 to 9 days. Once you have the culture stable, it will last indefinitely as long as you refresh it regularly. If you don’t plan to bake frequently, you can toss the starter in the fridge and feed it only once a week. (I’ll discuss this in more detail later in this post.)
Your schedule will follow the natural rise and fall of your starter. As soon as you feed it, the yeast and bacteria in your culture will begin to metabolize the sugars in the flour, creating gasses (among other things) as a byproduct. These gasses cause the starter to rise throughout the day as seen above. Once they subside, then the starter falls.
Daily Refreshment Process
At each refreshment, we will perform the following quick steps:
- Stir your starter a little bit with your spatula
- Place a clean jar on your scale and scoop in some portion (outlined below) from the jar you just stirred down
- Add fresh flour and water; mix well to incorporate completely
- Cover the jar loosely and let rest until the next feeding
That’s it! Once you get your process down, it should take no more than a few minutes each day.
Sourdough Starter Recipe: Making an Incredible Sourdough Starter from Scratch
Day One
Initially, I like to use two jars for this process: each time you refresh, swap in a clean jar. Starting on Day 4, you can use the same jar: discard down and add fresh flour and water.
I first like to weigh the jars I’m using (without the lids) to find their empty weight. Then, take a permanent marker and write the jar’s weight on the bottom. This way, we know the baseline weight of the jar so we can quickly figure out how much starter to keep during each refreshment.
In the morning, place a clean, empty jar on the scale and tare (the “tare” button on your scale will zero it out after you place your jar on top. This will allow you to measure the flour and water your place in your jar and exclude the jar’s weight). To that jar, add 100 grams whole grain rye flour and 125 grams water and mix until all dry bits are incorporated. If it’s cool in your kitchen, warm the water to 80°F (26°C) before mixing. Lightly cover the jar and set it in a warm place–80°F to 85°F (26°C to 29°C) is ideal–and out of direct sunlight for 24 hours.
Day Two
You may or may not already see some fermentation activity. As mentioned above, this potential initial surge of activity is typical and should subside around Day 3. What you can see below is how my initial mixture expanded significantly (in fact it bubbled out of the jar; this is why setting the jar in a bowl is a good idea). Don’t be discouraged if the surge disappears by the third or fourth day. Stick to the schedule, and it will come back!
Place a second, empty jar on the scale and tare so that it reads 0 grams. Scoop in 75 grams of the mixture that has been resting for 24 hours. Next, add 50 grams rye flour, 50 grams all-purpose flour, and 115 grams of water. Again, if it’s cold, warm the water to 80°F(26°C).
Mix well until all dry bits are incorporated, cover, and place in the same warm spot for 24 hours. Discard the rest of the mixture in the first jar and clean it in preparation for the next day.
Day Three
In the morning, you may start to see more activity, or you may see none. You can see below that the initial surge of action I had on Day 2 disappeared. However, my mixture started to show the beginning signs of beneficial yeast and bacteria taking hold: some bubbles on the top and at the sides, rose to some degree, and it started to take on a sour aroma.
Regardless of what signs your mixture is presenting, don’t fret and stick to the schedule. Remember, if it’s cold in your kitchen, warm your water to 80°F (26°C) to help speed things along.
If a layer of clear liquid (“hooch”) forms on the top of your mixture just stir it back in and keep with the schedule.
Place a new, clean jar on the scale and tare. Scoop in 75 grams of the mixture that rested overnight and add 50 grams rye flour, 50 grams all-purpose flour, and 115 grams water. Stir until well incorporated. Cover the jar and let it rest for 24 hours.
Discard the rest of the mixture in the first jar and clean it in preparation for the next day.
Day Four
This day is the first day of the process that has two refreshments in a single day: one in the morning, and one approximately 12 hours later.
In the morning, you should start to see signs of fermentation activity if you haven’t already, and begin to see them again if you experienced the surge-and-drop that I described above. There will be bubbles scattered on the sides and top, and the level of the mixture might have risen and fallen a little (evidenced by streaks on the sides of the jar).
Refresh in the same way that you did on Day 3. Place a clean jar on the scale and tare. Scoop in 75 grams of the mixture from the jar that fermented overnight, add 50 grams rye flour, 50 grams all-purpose flour, and 115 grams water. Mix thoroughly, cover, and let rest for 12 hours.
Discard the rest of the mixture in the first jar. From here on, simply use the same jar each day (no need to switch to a clean jar) by discarding the contents down and adding fresh flour and water as instructed.
After this 12-hour rest during the day, discard the contents to 75 grams and refresh again with the same ratio of ingredients. Let the new mixture rest for 12 hours (overnight).
Day Five and Six
For Days 5 and 6, continue to discard down the contents of the jar and then refresh with the same ratio of ingredients as you did on Day 4, twice a day. You will see fermentation activity increase more and more. If you’ve written the weight of the empty jar on the bottom as I indicated on Day 1, you should know exactly how much the resulting weight of the jar plus carried over starter will be—discard down to this weight.
Keep using the same jar for these refreshments.
Day Seven and Onward
In the morning on Day 7, discard what’s in the jar down to 20 grams of the mixture. To this, add 30 grams rye flour, 70 grams all-purpose flour, and 100 grams water. Mix thoroughly, cover, and let rest for 12 hours during the day. In the evening (after about 12 hours), discard the jar contents down to 20g, add the same ratio of ingredients as earlier in the day, and let rest 12 hours (overnight).
At this point, you should see the height of your starter rise and fall in the jar predictably each day. This periodic behavior is a good indicator that it is strong enough for you to use for your first loaf of bread. If your starter is still struggling to show activity, continue the refreshment schedule with the same ratio of ingredients for another day–or even several more days–until things pick up. The process of stabilization can sometimes take longer, depending on the flour used and the environment (especially if it’s cool in your kitchen). Be patient and stick to the schedule!
Once you get the hang of your starter and its feeding schedule, feel free to adjust the ratio of ingredients. For example, in warmer months I’ll reduce my mature starter carryover to 10g to 20g depending on the temperature. To read more about how I change these ratios and maintain my starter, check out my comprehensive sourdough starter guide page which includes my current feeding schedule, an in-depth FAQ, and more.
The starter will continue to develop flavor and strength over the next week and into the future. With an active starter, you can now use a portion of it when it is ripe. A starter is ripe when it has risen, is bubbly on the surface and at the sides, has a sour aroma, and has a looser consistency than when first refreshed.
Having issues? Check out my list of the 21 most common sourdough starter problems (with solutions) →
What is the Best Flour to Feed My Sourdough Starter?
I get asked this question often. Once your starter is rising and falling predictably, it’s okay to switch your refreshment flour to suit your preference. You can continue with a mixture of rye and all-purpose, change to 100% all-purpose white flour, or even switch to using 100% whole wheat.
There is no right or wrong flour to use when feeding a starter.
Each flour will affect the starter in a different way, changing how fast it ferments, how acidic it becomes in the same timeframe, and eventually, the final flavor profile. There is no right or wrong flour to use when maintaining your starter; it’s up to you and your starter!
Next Steps For a Healthy Sourdough Starter
After your starter rises and falls predictably, review my sourdough starter maintenance routine for all the steps I do to keep my starter healthy. You can adjust your feeding schedule based on your baking frequency. If you can bake almost every day, you’ll want to feed your starter once daily to keep it ready-to-use shape. If you want to bake only on the weekends, you can put your starter in the refrigerator to slow down its activity.
You can also scale down your starter and maintain a smaller one. Scaling down your starter will mean less flour and water needed for each refreshment (to save ingredients). See my guide to maintaining a smaller sourdough starter for a recipe and process.
What If I Need a Break From Maintaining My Starter?
Maintaining a sourdough starter should always be on our terms, not the other way around. Maintaining a starter indefinitely can be daunting, but there are ways to put your starter on pause if you need a break from baking for a while. Remember, the refrigerator is our friend to slowing fermentation, and there are even ways to stop all fermentation activity altogether (and it can stay this year for years!).
How Can I Save Sourdough Starter Discard?
Once your starter is rising and falling predictably each day, and only then, to ensure you have the right mix of suitable bacteria and wild yeasts in the culture, you can save the discard. I keep a jar in my fridge where I collect all discards and keep them for up to 2 weeks. Then, when I want to make pancakes, waffles, or another discard recipe, I can use starter from my sourdough starter discard cache at a moment’s notice.
Final Thoughts
These days, refreshing my sourdough starter is a liturgical part of my day. It takes minutes to provide my starter with fresh flour and water. In return, my starter produces flavorful and healthy bread. I like to think it’s me making the bread; it’s me controlling fermentation, it’s my hands mixing and shaping the dough. But the reality is, I’m just a small cog in nature’s machinery. All I need to do is lend a helping hand and stay out of the way. Happy baking and buon appetito!
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Sourdough Starter Recipe
- Prep Time: 7 days
- Total Time: 168 hours
- Yield: 1 sourdough starter
- Category: Sourdough, Baking, Bread, Starter
- Cuisine: American
Description
This sourdough starter recipe will help you create your own sourdough starter from scratch at home in seven easy steps. Your starter is the cornerstone of great bread—once you have it showing consistent signs of fermentation each day, which takes on average 5 to 7 days, you’re ready to start baking sourdough bread!
Ingredients
- 300g all-purpose flour
- 400g whole-grain rye flour
- 800g water
Instructions
- Day One
To a clean jar, add 100g whole rye flour and 125g warm water. Mix ingredients and keep somewhere warm for 24 hours. - Day Two
To clean jar, add 75g of the mixture from Day One (discard the rest), 50g whole rye flour, 50g all-purpose flour, and 115g water. Mix ingredients and keep somewhere warm for 24 hours. - Day Three
To a clean jar, add 75g of the mixture from Day Two (discard the rest), 50g whole rye flour, 50g all-purpose flour, and 115g water. Mix ingredients and keep somewhere warm for 24 hours. - Day Four
On day four, you will give the mixture two feedings. In a clean jar, add 75g of the mixture from Day Three (discard the rest), 50g whole rye flour, 50g all-purpose flour, and 115g water. Mix and let rest for 12 hours. In the evening, after 12 hours, repeat the discarding and feeding you did in the morning. Let the mixture rest overnight. - Day Five and Six
For days five and six, continue to discard down the jar contents and then feed with the same ratio of ingredients as Day Four, twice a day. You can use the same jar for these feedings. - Day Seven and Onward
In the morning on Day Seven, discard the jar’s contents down to 20g of the mixture and add 30g whole rye flour, 70g all-purpose flour, and 100g water. Repeat this feeding twice a day, once in the morning and once in the evening, indefinitely.
Notes
You don’t have to use a new, clean jar each time you feed your starter, but I find it’s helpful to keep track of the weight of the jar so you know how much you’re carrying over.
If you use my method for creating a starter, tag @maurizio on Instagram and use the hashtag #theperfectloaf so I can take a look!
Sourdough Starter Creation FAQs
Why do you need a sourdough starter?
A sourdough starter is a continually maintained mixture of wild yeast and suitable bacteria used to seed fermentation in new dough for bread, pastry, and more.
How long does it take for a sourdough starter to be ready?
In general, I’ve found it takes about 7 days from when you first mix flour and water to when a sourdough starter is ready to be used to bake bread.
Is a homemade sourdough starter safe?
A well-maintained sourdough starter can live virtually indefinitely. The high-acid environment of the sourdough starter helps stave off any unwanted pathogens. However, if you see any signs of traditional mold (pink, white fuzzy, green), it’s best to discard the entire starter and start a new one.
Should I make or buy a sourdough starter?
While buying a sourdough starter is very easy online, it’s a very easy process to do at home! Plus, creating your own starter exposes you to the signs of fermentation, what steps you need to perform to maintain your starter, and gives you a chance to get to know the feeding (refreshment) process.
How long does it take for a sourdough starter to peak?
Some bakers use the term “peak” to refer to either the point at which a starter is ready to be used or needs feeding, or it can refer to the physical peak height of the starter in the jar. I find judging a sourdough starter’s readiness based solely on the height it has risen to may lead to using it at an incorrect time. After all, the height of a starter is simply a display of the strength and other characteristics of the flour. To determine when your starter is ready to be fed (or used for baking), look for a combination of signs: some rise, bubbles on top and at the sides, a sour aroma, and a loose consistency (it should loosen the longer it ferments). From there, use the timeframe for fermentation as a guide: at about 72-78F (22-25C) with 30-50% whole grain flour and 20% ripe starter (the seed, or inoculation), it might be ready after 12-16 hours.
Why doesn’t my sourdough starter have big bubbles?
It’s okay if your starter doesn’t have big bubbles. Large bubbles can be the result of the flour you’re using and the hydration. What’s more important overall, is to see strong signs of consistent fermentation: some bubbles, consistent rise each day, a sour aroma, a loosening in texture.
Why is my sourdough starter not rising?
It’s worrisome if you don’t see any rise in your starter, you should see some. Usually, no rise is a sign it’s not fermenting properly and needs more time to establish. Continue with the feeding schedule outlined in my guide on how to make a sourdough starter and it should begin fermenting after a few days.
What’s Next?
If you’re looking for something to make with the discarded sourdough starter that you’re generating every day, have a look at my sourdough waffles, sourdough pancakes, and sourdough banana bread.
If you need a high-level look at each step of the bread-making process, read through our Beginner’s Guide to Sourdough Bread.
2,663 Comments
So I baked it and it looks so good tastes good too a bit of sour but not enough of bubbles trapped inside. What did I do wrong. It’s like a country loaf
There could be many reasons why the interior isn’t open. It could be under or over proofed, too high of a hydration, not enough fermentation in the dough… Many things and it’s hard to say without more details on the bake!
Hi, my first post and am desperate for help. I am on my third attempt at making a starter per your instructions and I’m having no luck, what am i doing wrong? I barely get more than half a dozen bubbles, and it definitely does not rise and fall.
Please can anyone help?
Hey! Dang, sorry to hear about this. A few tips:
– Try leaving your water out in an uncovered container overnight. This way we can ensure chlorine dissipates fully before you use it to feed. Another option is to grab a gallon jug of distilled water at the market.
– I stress keeping your mixture warm during this whole process — it’s very important!
– Are you using whole grain (dark) rye flour? This really helps with the process. If you can find some fresh at the market that’s even better.
Keep me posted with how it’s going. Sometimes it takes longer depending on our environment, flour, and other conditions but stick with the schedule! Keep feeding with rye flour for a while, stay at that step until you see the signs for the next steps.
I’m in day 7 and the mixture ratio seems thick to me. Is this normal or can I add a little more water?
If you feel like it’s a little stiff, definitely add in some water to break it up a bit. Each flour requires a little modification!
Hi, I have a nice active starter going for a couple of months now. It’s usually fed at least some rye with either AP (or whatever is the closest to European T550 flour) or whole wheat (T850). I’d like to switch it to whole wheat entirely and have read that an active starter should work with whatever cheap flour you use. However, whenever I feed it 100% whole wheat for example, the activity decreases significantly. My counter is 24-26C constantly so the temps aren’t an issue. When I add even a bit of rye, the starter easily triples within 12hrs. Without any rye, it doubles at best. It’s not organic flour (but neither is my rye), I tried organic as well and it made no difference when trying to switch.
Hey! That’s interesting, but also somewhat expected. Rye flour has tons of nutrients that really boost fermentation. Whole wheat should have an effect as well, but it might not have the same impact that rye flour has — this is normal. In the end use whatever flour imparts the flavor you’re after and also adheres to the schedule you want to keep. For example, rye flour might acidify your starter a bit too fast and/or speed things up too much, in that case you could switch over to whole wheat.
Hope that makes sense and helps!
Thank you so much for the breakdown. I’ve been trying to follow some book/books and find myself guessing at what I am to do and when. I will start mine tonight! Are Weck jars sold in stores or do they have to be ordered.
Great to hear that, Lucy! Some stores will carry Weck but I’ve never seen them in any big box stores, usually specialty canning or home goods stores. The great thing about ordering online, though, is you’ll usually get a box of 6 so you can use them for all sorts of things in the kitchen. Hope that helps!
Thank you that’s just what I did.
Hi! I’m on day 3 of my starter journey and realising that feeding it 100 g of flour twice a day can get very expensive. Is there a lower ratio of flour and water I can use for the long term?
Hey there! Stick to the feeding schedule and quantities I list above until your starter is rising and falling reliably each day and is showing signs of strong fermentation. Once you have this, you can adjust the feeding ratio to whatever works for you. If you’d like to use less flour each day you could lower the mature starter carry over to something very small, say 5 to 10g, and then feed it 50g flour and 50g water. The smaller carry over will slow the whole process down (assuming temperatures in your kitchen aren’t drastically high) and you can use a smaller amount of fresh flour and water.
The key here is to provide your starter with enough flour+water to make it to the next feeding without falling and becoming too acidic. Play with the ratios and amounts to suit your environment!
Hi I’m on day 3 today and last night it fell. The day seemed fine when it rose. It’s warm here in india. Any suggestions
That’s totally fine and is a good sign! Stick to the schedule listed above and if you see your starter display the signs I describe faster than I talk about, advance through the schedule to suit.
Hey! In this post, you end with feeding 50 g of starter with 100 g of flour and 100 g of water, but in your two other post (maintenance post, and storing the starter post) you switch over to 20 g of starter. When do you switch over to that ratio, and should I?
You can switch to that lower feed ratio if you’d like, it really depends on your starter and the environment. I switch to feeding 20g mature starter because that’s the amount that will help my starter last 12 hours before requiring another feeding. That mature starter carry over is a powerful way to speed up, or slow down, the rate at which your starter matures — the more starter you carry over, the faster it will mature. Play with that amount until your starter fits your schedule!
Hi! I am into day 5 and I have been following the directions, however I did not feed the starter twice today. I just noticed that a blackish/ speckily residue has appeared on the top of my starter. There are also a few black specks deeper into the starter itself. Could this be mold forming and how should I take care of it?
That’s odd, I’ve never experienced a black color on my starter. Usually mold will look similar to what traditional mold in food would look like: white, fuzzy, sometimes pink — in this case I would definitely discard everything and start over. Is it possible something fell in the jar?
Hi there! Thank you for such a comprehensive post/blog! I’ve attempted sourdough once before and it was an abysmal failure. I recently stumbled across your blog and have a new starter brewing. It looks lovely, and bubbles away when fed. It has a delicious yeasty/almost fruity smell. I have a question for you about feedings. I’m going to be away for about 28 hours or so this weekend, and won’t be able to feed my starter 2x a day during that time. My starter currently lives in the oven with the light on (its cold where we live) and is at a steady 82 degrees. Will it be okay to leave for that long without a feeding, or would it perhaps be a good idea to leave it on the counter, at approx 60F to slow it’s progress down some? I was also wondering about feeding it more than usual and leaving it in the oven. If I were to go that route, how much more would you recommend feeding it?
Hey, you’re very welcome. Your feeling is spot on: leave it at a cooler temp and it’ll “last” longer before needing a feeding. I actually just posted about how to store your sourdough starter, whether it be a few extra hours per day or up to a year. Have a look at my post on how to store a sourdough starter for more!
Hi! My starter is on day 7 and I am curious if you can help me. Day 2 and 3, I got a ton of activity. But, as you mentioned, it did mellow out. I haven’t had any crazy activity since then. I have around four bubbles on the surface but that’s it. It isn’t rising at all. I have a piece of tape to measure if anything does rise, but I haven’t gotten anything. That being said, it smells strongly of acetone. Like, wow. Knock me off my feet. I read somewhere it means it could need feedings more often but since I’m not getting a rise at all, and have only a few bubbles on top, I wasn’t sure if I was supposed to start feeding it more often. Do you have advice on this? Thanks so much!
Hopefully by now your starter has taken off, but if not, yes, I’d probably up the feedings to 2x a day and hope that helps. What you’ve read is my experience also, usually a strong alcoholic/acetone smell indicates you need a feeding sooner (this is normal, though). Let me know how it goes!
Hey there! I’m on day 5 of my starter and not much is happening. I get a few bubbles here and there but that’s about it. I’ve been following your schedule like clockwork and wanted to know what you suggest my feeding schedule should be like until something more happens. Should I stick with the day 2-6 schedule or should I do the one feedings of 50g of starter mixed with 100g of APF and water? I want to see this thorough because it seems like something is happening but wanted to know what your thoughts were. Thanks in advance and great article!
Erik — that’s totally fine. I know it can be frustrating but stick to the schedule and it will take hold soon enough. Sometimes it just takes longer, and I know this can be frustrating. I would stick to the feeding regiment on days 2-6, keep some rye flour in there to help spur activity. Once you see more bubbles then progress to the next day in the schedule. It’s a good sign you’re seeing bubbles, so keep at it!
I really appreciate the advice! I’m going to stick with what I’ve been doing until I see some progression. Worst case I start over but we shall see what happens. Thanks again for responding!
Erik
Whats happening with your starter, im in the same boat as you?
Hey Paul! Stay the course! Mine picked up and is now one happy little starter. I did augment my feeding plan a bit and went on a 1:1:1 feeding plan twice a day. That’s 1 part starter, flour, and water. I did 100 grams of each at every feeding. I made my first sourdough loaf and it came out spectacular! The tip about placing the starter in the oven with the light on helped speed things along as well. Hope this helps!
Hello! Thank you so much for writing this. I have a starter that is a week old. Using the same proofer and Weck jars. The past two days the starter is overflowing the jar. I have the temp set to 76.
Is this a good thing…or? Reading your recipie to make your first loaf, sounds like over proofing could lead to bread with less height?
it’s totally fine if it overflows the jar, it might just be annoying 🙂 That’s not a sign of over proofing, it just means you have a very strong and vigorous starter (and flour that allows for such rise) — which is great. You could reduce the amount of flour and water you’re feeding with, reduce the amount of mature starter you’re carrying over, or get a larger jar. Any of those would help keep it in the jar!
I’m reading different articles about how the starter should smell, with some saying if it smells alcohol that the culture is likely dead. It is bubbling, but didn’t expand very much.
Usually if your starter smells like alcohol it’s gone too long without a feeding. It’s ok if it didn’t expand too much, just stick with the schedule above and keep feeding it at the indicated time intervals. If it looks like it has risen and then fallen, or it smells like strong alcohol (and maybe has a layer of white liquid on top), give it a feeding sooner.
Hi, I’m just about to start. I want to make sourdough with a high percentage of whole wheat. What say you?
I say yes, do it! Whole grain sourdough is delicious and I have several recipes here making just that. Have a look at my Recipes page for some ideas!
When you say “After this 12-hour rest, refresh again with the same ratio of ingredients, and let rest overnight.”, is that on top of everything currently in the jar?
Or are you taking 75g of starter out and building it on top of that?
Thanks in advance!
Thanks for pointing that out, I’ll have to clarify this in the post! You always discard at each refreshment.
Hello Maurizio,
I have been following your schedule, and am noticing a slow progress. My question relates to remperature…in my home we keep things around 70 degrees during the day overnight it drops to 65…is this okay? If i place the my starter in the furnace room on top of the water heater we are warmer but when the heat is on the temp is closer to 85 degrees. When does it get too hot and during the 12 hours the fermentation gets spent and the bacreria dies? Or does that ever happen?
Steve
I would say 80-85°F is better if you want to speed things along. If your mixture gets up around 135-140°F then you’ll start to have issues with yeast/bacteria dying off. It’s ok if your mixture stays on the cooler side, it just might take a little bit longer to get things going. Another option is you could just warm the water you’re using to do your feedings, this way it’ll give it a little boost at the beginning.
Hope that helps!
Great help, thank you. I appear to have a mature starter now. I fluctuate in baking, likely 3 or 4 days a week. I have now given my starter an elite position… I keep one jar as my main starter and take from it a few hours before I want to bake…i frequently take between 50 and 100 g and then replace the removed weight with 50% water and 50% flour, i cycle from white, to whole wheat to dark rye…i find i have a very strong starter. Every second or third bake i use 75% of my starter and replace 50/50, im not sure if this is reccomended but so far no issues. I have read that each bake is unique and no two bakes result in a perfect replica…that being said I have moved to a starter that changes every couple of days due to my randomness in the flour to build my main starter. Hopefully you will read this and offer some comments.
Regards,
That’s great, Steve! Doesn’t sound like you’ll have any issues with your method, it just might lead to a little more improvisation on your part each bake. The starter timetable will change if you only change your flour type as rye and whole wheat will increase activity, compared to white flour. No worries, just means you’ll have to stay on top of it!
Happy baking!
Hi Maurizio,
I took note of your advice and now have a Dark Rye Starter. What do you think of having a second one being all white flour?
On another note…when Putting fruit etc. into a loaf…would it be better to have a more hydrated or less hydrated dough?
Thanx for all your advice.
Steve
That’s great news, Steve! You can certainly keep two starters if you’d like. I prefer to have only one to reduce maintenance, but it’s totally up to you.
When adding fruit, especially if its moist, I like to reduce the hydration of the dough to accommodate. Keep in mind some fruit can release liquid into the dough causing it to get really slack and weaken. Each fruit is different so it’ll take some experimentation!
I’ve seen your recipes for discarded starter but was wondering – I’ve saved my discard from the very beginning and noticed that the discard from the first few days has a distinctively more putrid odor than the more sweet-smelling discard from the most recent few days. Your post mentions that in the beginning, the activity may be other bacteria. Should discard from the first few feedings be just be thrown out because it’s unsafe to eat?
Yes, I wouldn’t keep that around. There will be plenty of opportunities down the line to save starter discard once your starter is rising and falling consistently — then you know it’s safe and healthy.
Hi Maurizio, my starter is rising and falling within hours of making it. I’m on day 8 and I have been feeding it twice a day now since two days ago. Not sure if I should wait for 12 hours before I feed it again? I fed it at 6 AM today and it rose and fell before it hit the 12 hour mark.
How do I know when it is ready to make the levain?
Thank you!
Hey, Ela! Once you see consistent rise and fall in your starter it’s ready to make a levain and bake with it. If you find your starter is maturing faster than 12 hours you can carryover less mature starter at each feeding, which will slow it down. This is how I slow the maturity rate of my starter during warmer months.
I’m just about to publish a post here at my site where I talk about all of this! Keep an eye out for end of the week 🙂
Maurizio
I’m on day four and I’m not getting hardly any bubbles are apparent activity and it’s watery. Being an engineer I’m kind anal about precision so I followed your direction as written. I substituted the rye flour with whole wheat flour and I’m using bottled water. One thing I’m wondering about is the flour, it’s been stored in the refrigerator for who know how long. Any suggestions?
This is totally fine and normal, depending on your flour and environment. If the flour is super, super old it might be a good idea to try and pickup some fresh, organic flour if you can swing it. I highly recommend using whole (dark) rye if that’s available — this really, really helps! Also, keep that mixture warm, the whole process is very temperature sensitive and keeping it in just the right range will help speed things up.
So I’d say if you don’t see any activity over the next 3 days or so pickup a new sack of flour and see if that helps!
What if I forgot to do the first feeding on day 4?
That’s ok, just give it a feeding at the next scheduled one and continue with the process!
It’s 4pm where I am. Does this mean I’d have to get up at 4am to feed again? 😧
No, you could just leave it until the next morning and do the next scheduled feeding. It should be fine to wait — getting up at 4am would be painful 🙂
Getting up and feeding a baby at 4am is painful aswell, but if you want to keep it alive, you need to do it 😉
this question is [ a little ] different: about leftovers. When using a sourdough ‘dough’ is there any point in saving a junk of it, say the size of a lime, popping it in the fridge and adding it to the next batch of dough?, and again and again….so that each subsquent batch has some of the very first…?
Some bakers do simply pinch off a small bit of the fermented dough and stick it in the next day’s batch to continue the process. However, I would be hesitant to just stick that in the fridge as it will have been fermenting for quite a while and would need a refreshment.
thanks; I’ll try it that way…
I am currently on day 7 of creating my starter and I’m a little bit worried about it…
I started making it before I found this website so my original methodology is different from yours, but maybe you can still help shed some light on what is happening.
I am using strong white bread flour and tap water. On day 1 I started with 100g flour, 100g water. Day 2 I didn’t discard any and fed with the same amount. After this feeding the starter was extremely active and had risen at least double (perhaps more). After this I began a schedule of discarding half and feeding with the same 100g flour, 100g water mixture every 24 hours. On day 3, after finding your website I switched to filter water which was at room temperature. On day 4 I found the mixture had a layer of hooch on top – I discarded this hooch, stirred the starter and continued with the feeding schedule. Since this has happened my starter doesn’t rise at all but still has lots of bubbles on top and is very soupy and watery. Should I be increasing my feeding to twice daily at this point even if it isn’t rising? What might be the solution if not?
It sounds like you’re getting good activity in there so that’s a good thing. I’d probably switch to 2x feedings per day at that point and follow a ratio and process similar to what I have listed above once switching to that.
Hope that helps!
Thanks for your reply Maurizio! I shall give this a go.
Do you think it is worth changing the flour to include rye flour or will it be fine to continue with white bread flour?
If you have rye on hand I’d go with that, at least for the beginning. If you’re seeing enough activity, though, with bread flour then just stick with it!
Hi Maurizio, Is there an amount of bubbles rather than a number of days to know when to switch to twice a day feeding? I have been following the protocol, and can’t get robust growth.
Thanks,
Steve
Yes, actually the number of days really is just a guideline, not a hard and fast schedule. You’ll have to adjust the process depending on how your budding starter looks. If you see lots of activity after the 4th or 5th day then definitely move up to 2x a day feedings. I don’t like to recommend moving in that direction before the 3rd/4th day because usually we’ll see activity that’s due to unwanted bacteria/yeast and we just need to let it settle out before the culture becomes hospitable (higher acidity) for beneficial bacteria/yeast.
So yes, once you see lots of activity and this is happening consistently feel free to adjust the feeding ratios to accommodate. Hope that helps!
Thanks!
I’ve followed the steps outlined here but very little, if any, activity has returned since that second day. I’m now on day 10 and losing hope. I’ve been feeding 2x daily w/ higher percentage of rye flour given inactivity. Initially, water was between 80-85 degrees due to how cold house is, but I’ve been using room temperature in recent days because I’ve found a very warm spot in our house. There’s really very little signs of activity. Maybe a couple of bubbles but no signs of rising/falling. I know the refrain is typically “stay the course,” but how much longer should I continue before giving up?
Hey, Andy! Let’s double check a few things before we abandon ship — I have yet to have an instance where we just couldn’t get things going.
First: have you tried changing water sources just for a few days? If you’re using tap make sure you let it sit out overnight or 24 hours before using. You could also try picking up a couple gallon jugs of filtered or distilled water from the market and use that to see if it helps. I know this is wasteful, but just for the beginning it’s something we can do to eliminate possible issues.
Second: Are you using good quality whole grain (“dark”) rye flour? If you can find organic that’s even better. Rye flour really helps get things going.
Keeping it warm is really important so it’s good you’re doing that. I would also suggest we move back a step and go with 1x feeding per day, just until we start to see more activity. Give it a full 12 hours (or a little more, depending on your schedule) before feeding. The fact that you’re seeing some small bubbles is a really good sign. I think if we step back to using a high percentage of rye with only one feeding per day it’ll come around sooner.
I know this process can be frustrating but once we start to see a little more activity the “conversion” happens really fast and we’re set from then on. I’d say stay the course, but maybe that’s overplayed a bit. Let’s debug this and get you going! Keep me posted.
Thanks so much for this detailed response! I started out w/ bottled water because I had read about chlorine being a prob. Since then, I’ve reverted to tap water but have let it sit out all night prior to use.
I’ve been using Bob’s Red Mill organic dark rye flour throughout the process, but the all-purpose flour is just Trader Joe’s that’s been in cabinet for a bit. I’ve used it less than your tutorial suggests just because of inactivity I’ve noticed thus far, I figured it was best to stick w/ mostly rye.
In terms of ratios, should I plan for 50 g of starter, 100 g of rye flour, & 100 g of water?
Appreciate your advice. It’s given me some resolve to stick it out a bit longer!
That’s a good ratio and should work well. You might find that when activity starts to really crank up you’ll have to reduce the amount of mature starter you carryover each feeding, but it really depends on the flour and the ambient temperature. Start there and adjust as necessary. Hopefully things are moving along!
Yes, really turned a corner yesterday! It’s been doubling in volume every 12 hours (even quicker today), so I’m going to start transitioning to 50/50 rye/all-purpose for a few days and then switch to fridge for weekly use after that. Thanks again for your encouragement/advice. Really excited to do some baking!
Super glad to hear that, Andy! Keep at it and happy baking!
Would fluoride dissipate in the starter?
That’s a good question and I’m not really sure how fluoride in the water would affect things but I don’t think it would dissipate if your jar was left open. I’m assuming it doesn’t interact all that much, anyways, since many municipal water supplies do have fluoride in them… That’s my guess!
I am wondering if this question has already been asked, so I apologize if this is a repeat.
I live in a high altitude and dry climate – I have been working on creating a starter for 10 days. I am wondering if I should be using a higher ratio of water as I see some activity but hardly any rise. So my question is what should the consistency of the starter be like? Mine is sticky, like dough, is this right or should it have more of a liquidity consistency?
I also live at a high altitude and in a dry climate (Albuquerque, NM). The consistency isn’t super critical, but a more wet environment will help speed things up. Try adding a little water to the mix next time, it should feel like a pancake batter, perhaps a little more stiff than that but around there.
In the end, though, there’s no right or wrong amount of water to use. Just try to keep your mixture warm (80°F would be great), temperature plays a big role!
After many, many attempts at getting a sourdough starter going with pretty disappointing results, I stumbled on your method and I can’t thank you enough. The rye flour seems to have been the thing I have been missing all along. I have had this starter going for a little over a month and bake with it at least once a week. In fact, I no longer use commercial yeast in my pizza dough and it is some of the best pizza I have ever made!
That’s fantastic! Glad to hear that, and the fact that you’re going naturally leavened all the way. Happy baking!
I still haven’t made a bread, yet! Ugh. I’ve been playing with other breads and making some fresh milled sandwich breads/rolls. I recently got an Ankarsrum and have been trying to learn that as well! Anyway, my starter is looking awesome…but…is it normal for it to hang at its peak for most of the day? I’ve only been having to give it a feeding once a day. It smells wonderful, not super sour when I feed it. Is this “normal”. My kitchen is fairly cool, according to the thermometer I have, it’s typically 66 degrees, but it rises beautifully and hangs there for a long time!
Hey, Laura! That’s ok, it sounds like you’re busy in the kitchen anyways 🙂 Yes, sometimes my starter will hang around its peak as well (this could be due to the flour you’re using and how strong it is, perhaps other factors as well). You’ll notice, though, the longer you leave it there when you go to stir it sometimes it’ll be more “loose” and other times it might be “sticky.” The longer it sits there, even it it’s at its peak, fermentation will continue to break things down. Eventually it’ll fall, but it’s ok to feed it before then if it smells sour and is on the loose side.
Hope that makes sense!
I’m on day three of making my starter (Winston). The smell after a massive rise on day two was pretty nasty, cheesy smell. How do we know if we have the right bacteria and yeast? Do starters ever go rotten?
As long as you don’t see any visible signs of typical mold (white/pink/black colors, fuzzy, etc.) keep to the schedule. I have noticed in the past some pretty funky smells but once the acidity in the mixture is at the right range the “bad” bacteria/yeast will die off and make room for the “good” guys.
Hi! My oven’s temperature is 90 degrees with the light on and my kitchen is on the cool side at about 70. Do you feel it would be better to go warmer with the oven or cooler on the counter? Thanks!
Warmer is usually better in my experience. What I’d suggest is pop on that light and get it up to 90°F, then turn it off and let the mixture sit in there for a few hours until it returns back to room temp. Throughout the day just turn the light on and back off again to boost the heat — it’s ok if it’s not constantly at high temp.
I crack my oven door about the width of 3 of my fingers, and the temp with the light on stays at a consistent 82 degrees.
I am now on day seven and although there was a lovely rise on day two activity since then has been disappointing with just bubbles but not that many of them. My feeding schedule has been exactly what you have outlined but I am loosing hope again. I will not give up but just cannot figure out the problem. Do you think the proofer to be a worthwhile investment? I know I could just buy an active starter online but the joy would be to create my own. I am a good and experienced cook and I also have made kefir every day for many years. By the way, I keep and make the kefir in another room for fear of getting the bacteria from it in the starter. Thank you so much for any help!
I hope you’ve stuck with it! Sometimes it takes longer, even up to 2 weeks, depending on your environment. If you haven’t been focusing on the temperature of your mixture this could be why it’s taking longer — keep it warm is super critical! If you are firm set on sticking with baking I do believe the proofer is worth it, but only if you think it makes sense for you and your budget. There are other ways to keep it warm, that tool is just a convenient way to do so.
A few tips:
– Make sure you’re using good quality, whole grain rye. This is very important. If you’ve moved past the step where you have rye in your mixture back up and stick with the steps that have a good portion of rye (before day seven).
– Your water might have high levels of chlorine. Keep a jug filled with water out on your counter and use that for your feedings. Fill it at night and leave it open overnight and use it in the morning.
I know it can be frustrating in the beginning — trust me, I went through the same thing! — but if you stick with it you will eventually get activity in your mixture. Keep me posted and don’t get discouraged!
I boil my water and leave it to cool, this gets rid of chlorine very well
I followed everything very closely and my starter was looking great until I got to day 7. After I switched to feeding my starter only AP flour it doesn’t rise like it did before. There is a small rise but not even close to days 4-6. I’m at day 9 or 10 now feeding my starter every 12 hours and it doesn’t seem to be changing much. Is this normal? Does AP flour create a much smaller rise compared to the rye mix?
Using all ap flour will reduce the amount of fermentation activity for sure. You could go back to using a portion of rye flour if you’d like, it’s totally up to you! I’d probably do this for a while (especially if you have the rye flour sitting around, anyways) to get activity back up and then switch off if you want, or keep going with the rye.
Hi – Im looking to make my first starter and am going to use this recipe. Just wanted to make sure Im doing it right. Do you throw out starter with every feeding? Also, what is the shelf life of the starter at room temperature vs. inside the fridge? Great article, by the way! Thanks.
Glad you’re enjoying the post! Yes, you discard with each feeding. I typically like to feed my starter once a week if it’s kept in the fridge. When fed regularly a starter can last indefinitely. For more information, and answers to questions like the ones you posted, have a look at my sourdough starter frequently asked questions page. Hope that helps and happy baking!
Day 2 and it’s working well! Greetings from England.
Excellent, seems like the temps worked well for you then!