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
I’m on day six of the schedule. My question is if my starter really hasn’t “taken off” so to speak. A little activity, but not much. Should I still proceed with TWO feedings as instructed for day six?
Cindy, yes continue with the schedule outlined above even if you don’t see significant activity. Eventually your starter will take hold and have much more activity. Each culture, environment and flour is different so it may just take a little extra time (conversely it could also take less time). Stick to it and it’ll get there!
oh no! now I’m a little late. I was suppose to do the 2nd feed @ 5:30 pm (It’s now 7:14 pm) I’m thinking it’s o.k. because I’ve read in several places that the starter is “forgiving.” Thanks so much!!! I’ll do it. Although I’ve baked bread for a long time and feel pretty experienced with handling dough, this is VERY different. I will keep you posted.
No worries if you’re a little late it will be just fine — yes it’s very forgiving!
So now I’m on day seven.(Still not much activity) I’ve done 2 of 3 feedings. Do I continue to feed 3 X day indefinitely until I have an active “strong” starter? I’m assuming that I can’t even think about baking.
Don’t do 3 feedings per day if you still don’t see significant activity as my pictures show above. The risk of doing too many feedings too soon is your culture might get too diluted and it will be hard to get maximal bacteria/yeast numbers.
If you’re still not seeing activity like I show above stick to 2x a day until it does. Hopefully you’ll get more activity within a few more days! Also make sure you’re using rye flour as I’ve outlined.
I’m following to the letter!!! Rye flour… Reverse osmosis water that has sat on the counter etc.
Any progress?
finally on day 11 it was having good activity. It has NEVER risen like the examples you have, but when the starter was “pulled back” there were many air pockets and it had a “light” texture so to speak. I actually built my levain last night and currently the autolyse mix is in my oven (light on.) The saga continues! I had no idea this was such a long process, but I’m sticking to it. I put my starter in the fridge.
Excellent! Now that you have your starter going from here on out it’s just practice and enjoying fresh bread 🙂
So on day three it overflowed the jar and settled. I bake a fair amount but not a lot. I am using 50/50 rye/APW. What did i do wrong?
Nothing wrong with that at all! It’s ok if your starter has more activity than expected. You could try using a larger jar or even feed less to adjust.
Feeding 3 times a day seems pretty crazy/intense. Every other recipie has feedings for their starter between 1 and 3 times a week from what I’ve seen. Does it depend on how much you bake?
I like to feed my starter 2x a day if I’m baking often, like every other day or so. You don’t need to feed this often but it depends on your starter, the flour you’re using and your environment. If it’s cold where you are then you could possibly get away with feeding every other day but I recommend feeding at least once a day so your starter is strong and healthy.
If you’d like to only feed once per week, use your fridge! Feed your mature starter, let sit out for 30 mins or so, then pop into the fridge. It’ll last a while in there before needing another feed, I’ve gone up to 3 weeks. Then when you want to bake wit it, take it out 1-2 days beforehand and ramp it up to 2x a day feedings and you’re good to go.
These are general guidelines but again, it depends a lot on your conditions and the flour you’re using (more whole grains ferment faster).
Hope that helps, let me know if have any more questions!
Is it possible to use this same method with all whole wheat flour? Will it take longer to start?
You can definitely use all whole wheat flour, that will work really well. You should get a strong starter in about the same time I’d guess, there are a lot of factors there to say for sure. It’ll definitely happen faster than if you used all white flour. Hope that helps!
This is my first time too. I’ve done a 50/50 whole rye flour with unbleached white. Feeding as directed. On day 5. 1st 2 days small bubbles developed and since no activity. Keeping it warm too. Keep going? Also should I stir it in between feeding? How do I know if it I am feeding it enough or if it needs to be fed more? Thanks.
You can definitely stir if you’d like, but unless there is a chance mold is growing in your culture I don’t usually stir — it won’t hurt. I’d say keep going, it should eventually take hold, sometimes it does take longer than other times.
Also make sure you are letting the water you use to feed sit out on your counter overnight to help dissipate any chlorine in your tap water!
Thanks Maurizio! I am happy to report that yesterday it did change and it is doing so well now! It is very exciting to see how alive it is now. Smells great too! Can’t wait to make my first loaf. What is your opinion of soaking the flour?
Fantastic! I’m not sure what you’re referring to when you mean soak the flour, do you mean soak the bran/germ? I’ve never soaked raw flour when baking.
Just read it in a few recipes. See this link here. http://www.weedemandreap.com/easy-soaked-whole-wheat-bread/
Very interesting, thanks for the link!
Hi there!
I’m a big fan of your site, it’s the most clear and well-organized breadmaking site i’ve stumbled across! As a visual learner I was so happy to see your step-by-step photos. Unfortunately i’ve been pretty unsuccessful with my own starter. My last attempt using your process (50/50 blend of rye flour and King Arthur white bread flour) ended up growing some fuzzy mold on the surface on day 5 and only showed a few small bubbles. Do you have any thoughts on how to prevent mold from cropping up? I’m kind of surprised it doesn’t happen more often, since you are keeping the starter in a warm, semi-sealed environment, but I don’t know how to prevent it either! Any insight would be greatly appreciated!
Ah sorry to hear about the mold! You might be living in an environment that has much higher humidity here than I do. One thing you can do to help reduce the chance of mold growing on top is to give your starter a stir about halfway through the time after you fed until your next feeding. This way the top of your starter doesn’t ever sit exposed to air for too long.
Eventually the acidity in your starter will increase to the point where mold won’t grow and you won’t have any issue with that.
I hope that helps, I think an occasional stir will go a long way to help reduce the chance of mold forming. You definitely want to toss the culture if there is mold forming.
Its my 1st time starting a starter. Do you discard the starter n bring it back to jar weight + 40gm starter for 2nd, 3rd feeding?
Welcome! Yes, you always discard a portion of the starter (as I describe above) and then add new fresh flour and fresh water to the amount of starter you carryover (which is now less after discarding).
Love your blog and the pictures of the breads are just gorgeous! Appreciated the detailed instructions on your blog. Thank you for your reply. The starter is looking good now and hope it is getting stronger…really looking forward to baking my 1st sourdough bread this weekend.
Thanks so much for the comments and I’m glad to hear your starter is getting stronger!
Happy baking 🙂
I have been trying to get my starter going for two weeks now. I have done everything you said in your turorial…. exact measurements, feed timing, etc. But nothing really happens…. maybe some minor bubbles and minimal rising. What could I be doing wrong?
I live in Alberta Canada which has a very high altitude and is very dry…. could that be a factor in why nothing is happening?
Any suggestions would be great!
Love your blog and can’t wait to get baking!!
Cheers!
Aaron, thanks for the comments! Are you using rye flour as I’ve indicated above? It’s incredibly important. Also, if you haven’t already try letting your water you use to feed your mixture out overnight on the counter to help dissipate any chlorine in your water.
Are temperatures slightly warm where your mixture is resting? Shoot for somewhere around 75-80ºF, closer to 80ºF is even better. This will help speed up the process.
Keep with the schedule, it will eventually take hold!
Huge fan of your site! I’ve been feeding my 50 apw/ 50 rye sourdough starter for about a week. I’m seeing great air pockets opening along the side of the jar, and the starter has been rising and falling a bit (but not a ton). There are two observations about which I’m curious: (1) the smell of the starter changed from very sour/pungent around day 2-3 to alcoholic, almost to the point of smelling like acetone. At day 7, it’s still smells alcoholic. (2) I’m not seeing air pockets open on the top of the starter. I can see bubbles forming just below the surface, but they are not exposed.
Some other information, which may help to diagnose any issues: for the first few days, I think that the starter was getting too much heat. I’d guess that it was between 80 and 90 degrees for those first few days. Since day 3, it’s been hovering between 70-75. Additionally, I just transferred the starter from the Weck jar in which I created the starter to a clean Weck jar on day 7.
With all of that in mind, I have two questions: (1) is there anything besides regular feedings that I should do to achieve the appropriate smell, and/or visible air bubbles? (2) should I wait for the smell to change from being considerably alcoholic before attempting my first bake in the coming week?
Seriously, really appreciate your guidance on this question, and on all of these other posts too! Many thanks!
Andrew — you’re welcome, glad you’re finding my site useful!
1) Really just regular feedings are all that is necessary. The smell you’re getting could be from various things, and might be related to that high temperature which would cause quite a bit more fermentation than at traditional “room temperature”. Shoot for somewhere between 74-82ºF and that will work really well.
2) I don’t think you really need to wait for the smell to return, go ahead and try a bake it should turn out fine.
Usually I’ll smell a very sour, acidic smell when my starter has completely collapsed — possibly from going to long without a feeding or temperatures were really high and fermentation was faster than I anticipated. I hope that helps! Let me know how that bake goes.
This post is great thanks so much!!! I have some questions…
1. Im going on a trip on day 6, I started mine yesterday. Should I put it in the fridge?
2. I bought whole weat flour, I used it for day 1 and I bought allpurpose flour but today I realized is gluten free, can I still use it? I have all purpose flour but its not “unbleached”.
3. Do I need to feed exactly at the same time? Or can I feed it 3 hrs +/-?
Thankssss!!!
You’re welcome!
1. Yes, definitely put it into the fridge. Feed it with a little extra flour and water, let it sit on the counter for 30minutes and then pop it into the fridge.
2. I’ve never used gluten free flour to feed my starter, I don’t know how it would work. I’d imagine it would be fine but I can’t say for sure! I also have never used bleached flour…
3. You don’t have to feed at exactly the same time, but regularity is a good thing. It’s ok if you miss the mark a little here and there, your starter will be fine!
Hope that helps 🙂
I just want to say thank you for the detailed tutorial! I am going to try to make my own starter beginning tonight based on your instructions. Luckily I have all the items you say are needed (we have a lot of the same brand of equipment too!). I have an all purpose sourdough starter in the fridge that I bought from KAF but really want to try to make my own from scratch using rye/AP. I have wide mouth mason jars, would that work in replacement of a weck jar? I’ve heard people say not to use glass b/c it can bust with starter inside. I tried to put starter inside the mason jar to give to a friend and when I opened it a lot of gas came out and lid made a loud pop sound. Scared me into thinking I was going to have a glass explosion. Any tips on how to best use a mason jar (or weck jar) and keep it covered without exploding?
You’re very welcome, glad it’s helping! I use glass Weck jars and they work really well. There is a chance of explosion if you seal the lid tightly as gasses are produced as a byproduct of fermentation. If you let these gasses escape through the opening of your jar you have nothing to worry about. The Weck jars I use have clip on lids but I don’t clip the lid, just lightly place the lid on top so any pressure produced can escape. Alternatively you can simply drape a cloth over the top of your jar.
Happy baking, Lisa!
So I assume you have experimented with the flour you use for your starter over the years and I was wondering exactly what combination seems to work best for you?
I have been using the 50% rye and 50% AP shown here and it is working well but I have seen you also mention both 25% rye as well as 100% rye on other posts you’ve made.
Yes, I’ve definitely experimented over the years. It’s worth doing the same with your culture and your environment to see how it responds and what blend of flour (or no blend at all) works with your schedule and gets you the results you’re after. Currently I’ve been doing 25% rye to 75% apw and that is perfect for me: it gives me the intense fermentation I’m after without going overboard. Hope that helps!
I’m about to start this tomorrow , just curious , so everyday when I’m feeding it I’m throwing out the bit I remove before feeding ?
That’s what I’ve been doing. Eventually you can/will start using the bit you discard each time as your levain for a loaf from my understanding.
thanks, think I’ll be taking alot of photos this week so I’ll be able to just… this is my first attempt
Camron is correct: you want to discard the majority of your starter each day right when it peaks, then feed it with fresh water and flour. Look at the starter culture as mostly food (flour + water) for the bacteria/yeast present. You discard a large portion to get rid of the food that’s been eaten and keep a small percentage of it so you have a starting population to feed with fresh food.
Also as Camron stated, the discard could eventually be used to make other food like pancakes, cakes, waffles, etc., but in a professional bakery situation ideally that discard would be exactly the amount you’d use to create a levain to make bread that day/night. So there’s little leftover. In the home baker situation it’s not practical for most of us to bake every single day so that discard portion is truly that, discard (you can compost it, or as I said use it in other foods!).
thanks that helps alot
Am I the only one that has more of a grassy smell than anything else all of the time? It kind of overpowers every other smell in there. Started Day 5 this morning and it smelled less grassy than any other day so far but still not much sweetness, vinegar or alcohol.
I am seeing some pretty decent bubble activity after 12 hours or so (maybe 25-50% growth) and it falls again by feeding time. In fact, I’m seeing some okay activity after just 2.5 hours right now.
I’d guess that grassy smell is the wheat you’re using, but if you keep to the schedule you’ll eventually get more fermentation smells. Vinegar and/or alcohol is definitely normal, but you’ll eventually get to a point where your starter will smell sweet right after you mix things together and over the course of fermentation will become less sweet, more like ripe fruit, then a bit sour and finally very vinegary and super pungent.
Sounds like your starter is definitely rising and falling well, that’s great!
4.5 hours since feeding and it’s probably more than doubled in volume. Bubbles are numerous but quite small still. It’s fairly warm in the house today so I assume that has a lot to do with the activity. I think tomorrow I will try to make my first levain with the discard just as a test.
I expect it to be a little brick-like since it is still quite young but the practice with the levain, proofing and baking will be good before I attempt it with a more mature starter. I’ve also asked for a combo cooker for my birthday this next week so it might come just in time!
I still have one that I started over 2 weeks ago with whole wheat and bread flours and it is….. puny. The smell is quite nice but the bubble activity and growth is almost nonexistent. Rye flour is definitely, definitely the key to not feeling like a failure at this haha.
Good luck with the b-day request, hopefully you get one! Awesome bread awaits 🙂 Yes, rye flour is definitely the key to getting things started!
Hi Maurizio, I am living in tropical country, Temperature is around 88F and humidity is about 75%. I tried to culture sourdough starter without success. It was always dilute or thin. I am using Gold Medal AP non bleached flour.
The Ratio i am using is 100g flour and 100g water. Can you help?
Simon, if you’re environment is incredibly humid (and that is compared to mine) try reducing the water you add at your feedings by 10-20% (start with 10g and keep reducing until you find the texture you’re looking for). That said, even though it’s may be more “wet” than what I have in the photos, or what I maintain here in 30% humidity, your starter should eventually still take hold and you’ll notice bubbles and fermentation. Stick to the schedule and it will happen.
Hi Maurizio, thanks for quick reply, in fact the mixture I have now have many bubbles which I believe the yeasts or fermentation is actually working. By the way, I am using 100% non bleaches flour. Is it ok as compare to 50/50 rye and flour?
That flour will work fine but it might take longer for your starter to get really active. Rye flour has significantly higher nutrition present for yeast/bacteria to metabolize. If you’re getting good activity then you’re doing fine!
Hi Maurizio, I have been using 130% hydrated liquid starter for several years now, and take it back quite easily with a few feedings even after 4-5 weeks. Most of the times I would bake once a week, and starter revival is quite prompt in that case. After Tartine I have been converting it to 100% with 4 feedings before levain building. After Maurizio Leo I have now successfully started a brand new 100% hydrated dark rye/bread flour starter. I understand your points about short-term fridge storage for weekly bakers and perhaps even longer storage after adding some more flour. Have you had any experience with prolonged fridge time without adding flour? Do you think I can expect the same outcome I have had with my 130% starter?
Thanks a lot
Bartolo
I’ve never gone with my starter in the fridge for more than 3 weeks or so. It would probably be fine but I would personally dry it out more by adding a higher percentage of flour to water. Fermentation rates are lower with stiffer doughs and a stiffer starter, this ensures your starter will have plenty of food for prolonged periods in the fridge, but still have enough fermentation to keep active. Might be worth an experiment to see how long a small portion would last @ 130% hydration!
Thank you Maurizio. I have just brought to action a dark rye/bread flour starter 100% hydrated following your directions. Part of it is pushing a white flour dough 90% hydrated now on bulk fermentation, and part of it was fed and put in the fridge at about 8°C with the plan of feeding it again at 4 weeks. As I said that is something my current 130% has already shown to successfully withstand. I’ll let you know. Thanks a lot for your feed-backs, I feel my practice made a significant leap forward since I met your blog.
Bartolo
Bartolo — you’re definitely welcome! Thanks for keeping me updated on your “experiments”! 🙂
Hi Maurizio!
I am just getting into the amazing world of sourdough baking and I came across your wonderful blog which I love! I have a question about getting my starter going (please note, this is my first time and only other bread I’ve baked before is challah)… I decided to go half rye half whole wheat for the mixture (instead of ap) – I measured my 40g and 40g flour mixture and started the starter last night, but it seems a little drier than it should be – it holds a mound in the bowl but does not spread to the bottom after a few minutes. I’m using bottled water (do I need to take the temp of the water? I tried to just keep it at room temp). I live in LA where the weather is really dry, so would you recommend adding a couple more grams of water for the first feeding to make it a little less firm? I didn’t see any activity this morning (after 12 hours) but I think is normal? Any tips would help, thanks so much!
Super glad to hear that — thanks! The more whole wheat and rye you use the drier your mixture will be. These whole grain flours are very “thirsty” compared to white all purpose flour. You could add a little more water to the flour mix to try and get a more wet consistency, that’s not a problem. Additionally, each flour has a different absorption rate so the flour you’re using might require more flour than the one I’m using, or vice versa.
Add a little more water until it becomes more wet and a little easier to stir. Hope that helps — good luck getting your starter going, it’ll happen!
Thanks so much for your reply! I’ve been adding just 1-2g more water for good measure, and it doesn’t seem super dry but it’s also not progressing that fast – I see bubbles everyday when I feed it but only at the bottom and a little bit throughout when I scrape back the top (I am on day 6). I will try adding a little more water since I am using more “thirsty” flour and hope it progresses a bit more! Thanks so much!
Hi there! I’m just about to begin this seven day process here and was wondering. On day 1, how long should i leave the cover off the Weck Jar for the yeast to enter from the air? Or can i cover it as soon as the flour and water have mixed?
You can cover it right away without any problem, most of the yeast/bacteria we’re looking for will be on the grain itself, anyways. Hope that helps! You’ll be baking some awesome bread in no time.
Thank you so much for this post! The details and pictures are exactly what I needed. Both of my previous sourdough starters had failed. (Possible reasons: flour not maximally fresh, no rye flour, tap water, too-cool environment.) This time, though, I’ve noticed great success! Major bubbling, the right smells.
My question: My progress hasn’t been quite as linear as yours (as you noted could happen). I’ve been going about 6 days, but I’d say mine looks more like your Day 3 or Day 4 photos, and I’ve definitely noticed periods of major bubbling and growth and periods of slowed activity. What signs should I be looking for to transition to twice-daily feedings? A trend toward a soupier consistency, almost-vinegar smell, major bubbles?
Thank you again!
You’re welcome, glad it’s proving helpful!
It’s totally fine if your starter isn’t moving along as fast, each is different and each environment is different. You should look for strong signs of fermentation: bubbles throughout the sides, on top and it will smell a little past sweet, slightly sour, when it starts to fall. You can transition to 2x a day feedings when these signs are strong and your starter rises to its maximal height and falls before you get to feeding it the next day. This is a sign that it doesnt have enough food for the amount of fermentation that’s taking place.
If you want some more visual guidance on what it means to “fall” and “rise to peak” check out my recent post on my sourdough maintenance routine.
I hope that helps Tel, happy baking!
Really great post! Thank you! I’ve a question about feeding. You say your starter is two years old. Does this mean you’ve been feeding it 3 times a day for two years straight? That sounds like a full time job.
Thanks! This was posted quite a few years ago so it’s definitely older now, but I don’t always feed it 3x a day, no. Nowadays, since I’m baking quite often, I feed it 2x a day. It doesnt take more than 5 minutes each time I feed (I have a process I can do blindfolded) so it’s hardly a bother. I work it into my morning and nightly routine, like feeding my dog 🙂
You don’t have to feed it so many times per day, if you’re not going to bake but on the weekends you can keep your starter in your fridge during the week, take it out Thursday, feed it a couple times and bake with it on the weekend. Then return it to the fridge on Sunday and it hangs out until you’re ready to use again (within limits, 2-3 weeks or so).
Hope that helps!
Yes it does. I can’t wait to try this!
Hi Maurizio: I am enjoying exploring your blog and recipes! Thank you for your detailed explanations, helpful pictures, and for sharing your obvious passion for baking sourdough.
I am wondering if you can help me troubleshoot my starter. This comes with a disclaimer that I am a newbie when it comes to sourdough. Being a bit of purist, however, I am determined to make my very own starter from scratch.
Before discovering your blog, I tried a few recipes with all-purpose flour only and had minimal success (few bubbles, no rise). I was encouraged by your recipe that maybe using rye flour might be the missing ingredient for me. I am following your instructions as closely as possible (Brita filter, water bottle sitting overnight, pre-mixed 50:50 ratio etc). The points where I have deviated slightly are as follows:
– I don’t have Weck containers, so I am using small glass measuring pitchers with a cling-wrap covering
– I am feeding with a little less than 40g of water, because it seemed too thin when I added the full amount, so I decreased it aiming for the “firm” consistency that you described.
On day #1 I saw bubbles, and on day #2 it doubled in volume in 8hrs. This seemed too good to be true… and it was. On day #3 there were no more bubbles and now going on day #7 there are still no bubbles, and no rise. The temperature of the starter ranges from 72-74F. I must be doing something wrong, but I’m not sure what it is. Any ideas what I might need to change? Or perhaps I just need to keep at it? Thanks so much for any advice.
Regardless, thank you for your posts, pictures, and explanations. All the best,
Jason
Jason — thanks for the comments! It’s totally normal to see some activity at the start that tapers off. This is where most people thing they’ve failed and done something wrong. Keep feeding according to the schedule and eventually your starter will come to life and take hold! That intermittent activity you see could be other bacteria/yeasts that have started to take hold but those are not the “good” kind we want in the long run. They will eventually die off if you stick to the schedule.
Hi Maurizio ! I am a beginning baker and have had a few years of experience with the wonders of sourdough. Having lost my starter a year ago after being on a 3 week vacation, it wasn’t until recently that I have had to start over. I have successfully recreated a new starter and baked a few loaves (not too good, either!). I just realized that my wife and I are headed to Europe in July and expect to be gone for nearly three weeks. I would very much like to return to an alive starter. Do you have any suggestions for putting our beloved little ‘circus’ into a state of hibernation or dormancy ?
Your starter should do just fine in the fridge for that amount of time. It’s best to reduce the hydration a little bit when you do put it in there so that you can slow fermentation down even more. I’d recommend you take some of your starter, feed it with 200g flour and 150g water, mix it until no dry bits remain, let it sit on the counter for 30 minutes and then toss it into the fridge. It should be totally fine until you get back! Some bakers will completely dehydrate their starter even further but I don’t find it to be necessary.
When you get back take your starter out, stir it down, keep some percentage of it and feed it with fresh flour and water. It should spring back to life and after a few of those feedings you should be good to bake with it again.
Have a great trip!
Thanks for the help, Maurizio! Just pulled two loaves of Tartine bread out of the oven! OMG!! What a breakthrough in baking for me!! I have been dancing all over the house overjoyed at the incredible outcome . . . AND . . .all that I just learned about this entire process!! Your blog has made SUCH a BIG difference for me! Having guests this evening and you KNOW what is being served !! 🙂
Mike — awesome!! Super glad to hear that, I know just how you feel 🙂 Glad I could be a part in that!
I bet you guys enjoyed that bread, I know I sure do. Happy baking, Mike!
I wish your other readers could have heard the moaning, slurping and crunching at the dinner table as the bread was consumed with homemade soup and wine. The bread was a knockout !!!
Hah — love it!
Hello!
Just wondering if the types of flours used to make my starter are the same ones that I need to use to make my levain/bread. For example, if I make a 100% rye starter, and continually feed it with 100% rye, can I only make rye bread? Or can I add that starter to other types of flour?
I’d ideally like to always be making whole grain bread, so I’m wondering what flours I should use to make the best multi-purpose starter.
Hi, Averee! When it comes down to it you could use any flour combination you’d like to make your starter. I keep mine fed with 25% rye and 75% apw flour, but have made rye bread, whole wheat, etc. Some bakers like to have a 100% rye starter for rye bread, a whole wheat starter for ww, and so on, but I don’t feel that’s necessary. It’s up to you!
I like to have a mix of whole grain and white flour for my starter so it doesnt ferment super fast but still has great acidity and activity. You can experiment with different flour types to see how your starter reacts, but all combinations will work fine in the end. I used to keep a 100% ww starter and it performed really well!
Happy baking 🙂
Maurizio, have u ever tried making a starter with pineapple juice?
Sorry for the late reply! No I haven’t ever used pineapple juice, but I’ve read that it might help get things started if your having issues. Use rye flour is a pretty sure bet, though, give it a try!
Maurizio,
Thanks for the great blog. I’ve had similar issues to the last two posts, some rise on day 2, then nothing but small bubbles with no rise from day 3 on, now on day 6 (this is the second time I’ve tried, first was with a different recipe, but the same results).
I’ve been feeding every 24 hours, but do I need to wait until I see some rise before feeding, even if it is 36-48+ hours? Or do I keep feeding every 24 hours and wait a few days for better results? I try to keep it in the oven with light on at 74-76 when I can and around 70-71 on the fridge when that isn’t possible.
Cory, thanks! Those temperatures sound good, the warmer the better (within reason). I would continue to feed every 24 hours, per my schedule above. Eventually things will take hold, sometimes it just takes longer. If you’re not using rye flour, make sure you get some as it will definitely help!
Time was the key Maurizio, thanks! It took a few more days to really get going, but after 11 days, it’s finally doubling at least between twice daily feedings.
I’m ready to try and bake and was going to use your “Back to Basics” recipe. Is that a good choice for a first time baker of bread of any variety, or do you have another recipe you recommend for a beginner?
Excellent! That’s a great recipe to start with, yes. I’m actually working on a “Beginners Sourdough” recipe at the moment and should have that up here at some point. Until then, that’s a great choice! Happy baking 🙂
Just took the first loaf out of the oven, very little rise throughout and almost no oven spring, but a fun first attempt! I assume the newer starter isn’t up to full strength yet. Does the starter become stronger on its own as you continue to feed it over time, or is there something else you can do to increase strength?
I did have some bubbles on top and throughout the leaven, so there was some activity, just not enough apparently.
It does sound like you didn’t have enough fermentation in there. Your starter needs several refreshments where it’s predictably rising and falling before you use it. I’d say at least 2-3 days. Keep feeding it regularly and see if you can keep it on a good schedule (e.g. feed at 10am and then by 10pm it’s ready to start falling, and needs more food) before your next attempt.
Scoop out a little of your levain when you make it and drop it into a cup of tap water to see if it floats, if it does then your levain is ready to use for your mix that day.
Also make sure you do a full bulk fermentation where your dough has risen at least 20-30% and when you shake the bowl to the side it will sort of “jiggle”, indicating sufficient gas production. Typically this takes me 4 hours when the dough is around 76-80ºF ambient temperature.
I saw on YouTube yesterday that an organization in Europe kept take of all the sourdough in the region… they said they had as many strains of SD as there was bakery shops… so when we want to duplicate your results… I think we are going to have two chances at it… fat and slim… and I am guessing that all the shops are making yummy bread
the YouTube channel is from the
Puratos Group
very interesting!!
Hi Maurizio,
I’m so happy I found your blog. I’ve been reading other sites but yours made the most sense with lots of information.
I’ve been trying with a 50/50 whole wheat/all-purpose blend and have been having some success with the flour that I bought in bulk (the bagged flour I have already don’t work but the bulk barn stuff does, go figure). The problem I’m having is this: I fed my starter at the 24 hr mark after seeing some small bubbles at the side and a tiny little bit of rise, and then the culture started some explosive growth at around 6-8hrs after feeding on Day 2, and by the time hour 36 rolls around, it had risen and dropped, so I decided to feed again. I was getting some vinegar-y smell but not overwhelming at 24 hrs, and the starter was a bit billow-y when I fed it. Now this is the second time I’ve run into this: I fed them again at 36 hrs, but this time, the culture just started to look progressively more soupy and vinegar-y, but with no noticeable rise. There are some small bubbles I can see at the side but it didn’t look “happy” to me. I’m wondering whether I should continue to feed it every 12 hrs, or I should go back to feeding it once a day?
Thanks for the comments! This is common. At the start you can sometimes see significant activity that at one point or another dies off and it looks like your starter went back to not working properly. This can be other yeast/bacteria that isn’t what we’re after in the long run, and eventually dies off. Keep feeding once per day per my schedule above and it will turn around! It’s a good sign you are seeing activity, so just keep with it 🙂
Hey Maurizio. Thanks for your wonderful instructions – I feel like I am in good hands. For six months I kept a starter that my friend gave to me and watched it grow. I baked at least once a week and produced some really nice loaves (good spring and deep crust), but my crumb was always a bit dense. Looking at your loaf here, it seems much more airy and light. Anyway, I decided to build a new starter from scratch and use your feeding regime, not my old method adopted from the Tartine bread book. I am on day six and my starter has some nice smaller bubbles forming underneath, and doubles in size 16+ hours after the morning feed. However, it never quite gets to the stage of having bubbles forming in the top and collapsing by the end of the 24hr cycle. Do you think this might be because my kitchen temp is around 70º and the starter is not active enough? Or do you think it might be because it is still growing in strength and I should keep with the one-a-day feedings until I see it consuming? Any thoughts would be much appreciated. All the best! Mitchell
Thanks for the comments, Mitchell! It could be a combination of the two things. 70ºF is not too cold, but I like to keep mine 75-78ºF where I see quite a bit more activity. You could try to find a warmer spot in your kitchen or use slightly warm water to feed and see if that increases activity. You should definitely keep feeding at least once a day. You really want to make sure your starter has fully consumed all the food you’ve given it before you feed it again, this way you are carrying over a maximal population from one feed to the next. In other words, the small amount you carry over should be fully fermented.
I’d try warm water for a few days and see how it responds. It’s ok if you don’t see major bubbles on top, but it should definitely rise and then start to fall before you feed it. Good luck, let me know if you have any more questions!
You are most welcome, Maurizio. And thank you for the wise words. I tried my first warm water feeding today and will monitor the progress. Happy baking!
Hi Maurizio,
First, thank you so much for doing this!
This is my first attempt at baking bread, and a neighbor suggested I look into Sourdough. I found your blog and I’m in the process of creating my starter. Today is day 3, and I have already done my feeding….40g of rye/white blend, 40 g of water. It is not going as fast as yours, but it is Winter in California, so it’s not doing too bad either. 😊
Anyway, I decided to read ahead to see the process of actually making the bread, and got a bit concerned when the Tartine Sourdough recipe called for 250g of leaven. So my question is, if I am discarding so much of the mix each day, and adding only 40g to replace, how do I end up having enough leaven at the end to make a loaf of bread?
Did I miss some instruction along the way? Help!!!
Gina.
You’re welcome, and glad to have you along! There are two separate things: 1) your ongoing starter, and 2) a leaven (or levain). The starter you feed continuously and always keep it around, when you want to bake bread you make a splinter off this starter, called a levain, which is ultimately completely used in your bread when you bake it. Your levain ceases to exist at that point but your starter always keeps getting fed, and then later a portion discarded and fed again.
So when your starter is falling and rising reliably, and you’re ready to try it out in one of my bread recipes, you’ll build a levain (essentially you’ll scoop out some amount of your starter into a new jar, give it flour + water and let it ferment until it’s ready to be used in your mix) either early in the morning or the night before. This levain will be in a completely separate jar and used in your mix (you can find this step in each of my recipes, labeled “Build Levain”). At the same time you build your levain you will discard a portion of your starter and also feed it flour + water to continue on living.
I hope that makes sense, let me know if there’s any confusion!
Maurizio,
Thank you for replying! Appreciated…
Yes, now it makes sense!
Today is Day 6, and though I see bubbles through the side of the jar, they are never on the surface. My home is never above 68°F, and I am assuming that’s why. So if it’s not to much of a bother, is there anything I can do to rectify this?
Regards,
Gina.
That is quite cold. You can warm up the water a little bit, say to 78ºF, and then use that when you feed it. Or one better: if you have a warm spot in your kitchen (on top of the fridge, next to the oven, etc.) place your starter there! Use an ambient thermometer and find those areas in your kitchen, around 75-80F is ideal, that will really get activity going quickly.
Maurizio,
Thank you again!
Day 7…same results.
I will try the water trick. On top of my fridge is cold, and so is my stove. Modern day electronics…😊
I suppose that eventually I will just have to wait until it warms up. I was going to try leaving it in the oven with the light on. But it has to be ‘dark’, no???
Gina.
Try the warm water, but there’s no problem with letting it be exposed to light, I wouldn’t leave it in direct sunlight, but a lightbulb is not a problem.
Great! Thank you for all the help! I will let you know when I’m successful.
Gina, we live in Indiana and our house is definitely always on the chilly side during the day and cold at night. I’ve finally been successful with my starter by using warmed water and setting the starter on top of our gas hot water heater in the laundry room. It is the only room in our house above 70 during the winter.
Hi Maurizio, I have made sourdough starters and bread in the past but they never seemed to work out very well (I was also very new to homemade sourdough). I ended up having to throw my starter out as I was moving house and would be unable to take care of it. I am now quite settled in my new house and have decided to give sourdough another try. I just found this website yesterday and so far, I’m loving it! There’s so many great recipes and so much information! Anyway, I was wondering if you think a wholegrain spelt starter would work. The temperature in my kitchen is generally about 22-32 degrees (Celsius). I have filtered water and all the equipment that I need so it’s mostly just the flour that I’m unsure of.
Thanks!
Thanks for the comments, Mia! Glad you’re finding my site helpful. I’ve never maintained a spelt starter, but yes it will work just fine. You can also mix spelt and wheat if you’d like, any combination. Your temperatures in the kitchen sound good for your starter, of course the warmer the more active.
I hope that helps and happy baking! Hope to hear from you again in the future 🙂
Awesome, thanks!
Hi Maurizio, I have 2 starters, one I developed 2 yrs ago and Ischia that a friend sent me. They both work good. I’d like to try a new starter and will follow this. Thanks for the info and a great site.
You’re very welcome, glad you found it useful. Happy baking, Rob!
Hello Maurizio, I made the starter and it is nice and healthy and strong. I am confused as I look ahead at recipes for tartine. My starter is stiff at 40 grams each starter, flour blend(50-50 rye and white) and water. In the maintanence article ,you mention that you now prefer a more liquid starter. This is where I get a little confused. Should I switch over to a more liquid starter? And if so, can I easily do that with the starter I have! Thanks.
Liquid vs stiff — it’s up to you! Either of these will work well. I’ve been playing with both types over the years, kind of going back & forth on them. The one thing to keep in mind is really the hydration of your levain and the overall hydration of the recipe. If you’re using a stiff levain and the recipe assumes a liquid version, you will have to add a bit more water to the final mix so the overall hydration is the same (and vice versa if using a liquid levain).
You can always easily switch between liquid and stiff starter versions. Just feed a few times (I like to do at least 2 days) with more or less water to achieve the consistency you’re after — that’s it!
Hope that helps, let me know if anything is unclear!
So, I guess technically I’m about to start day three. Because of my schedule, I started my starter at 9:30pm, so I started it Saturday night, then Day 2 started last night at 9:30 with my first feeding, I just checked my jar and I already have a CRAZY amount of growth. I am a fairly regular baker though, so as per your advice above, I was not surprised to see such quick action, but my question is, since it’s livening up so quickly, should I start twice a day feedings sooner than day five or six? I have a whole wheat starter I’m working on too and it says to start two a day feedings on day three, which would mean after I feed it tonight, I’ll feed it again every twelve hours going forward.
I loved this post btw, it was most helpful and I appreciate any feedback!
Sounds great! I have to say though that sometimes in the beginning you’ll see activity like this but it may be a false positive. Sometimes activity really quick upfront could be due to other yeast/bacteria in your culture that will ultimately die off in place of the “good ones” we are looking for, which typically take hold a few days later. However, this isn’t a hard fast rule, since you are an avid baker already you might have enough of the good wild critters in your kitchen already. If you see incredible activity like this I’d say yes, start feeding 2x a day. Keep that up as long as you see explosive activity like this, and then taper off as things start rising & falling predictably. If you all of a sudden notice things drop off in terms of activity, switch back to 1x a day and keep with the post above.
You’re welcome, I’m glad things are moving along so well! Happy baking, Heidi!
Great recipe. Baked my first bread on it today and it tastes BETTER than what my previous sourdough used to taste. Biggest difference I think is that my previous recipe just added up flour and water each day without discharging, ending up with quite a big starter and not a 1:1:1 ratio. And the tips on the jar helped too! Thanks!
You’re welcome, that’s really great to hear. Yes, discarding is necessary if you want to reduce some of the acidity that builds up over time. Glad it’s been helping — happy baking Anne!
Hello Maurizio, great job with your posts and pictures, you seem to be very informative. thank you!
I’m on day 2 with my starter, there seemed to great activity overnight on day 1. In the AM I was presented with darker color, plenty of air bubbles and rose at least one inch, a floury smell was all I was getting (obviously I would need to train my nose with some experience)
I fed it this morning around 10AM and watched it throughout the day, it rose about 2 inches this time (more than doubled) with lots of large air pockets, it collapsed around 5pm and currently smells like a German wheat beer. Based on your details it sounds like my starter is progressing much faster than normal. my question to you is…should I start double feeding it tmrw on day 3?
thank you
Thanks so much Arnie, I appreciate that!
I would say please continue with the method outlined above. It’s very possible your starter is moving faster than normal (good thing!) but sometimes at the beginning you’ll see activity like this and it will stop and taper off after a day or two. This is the point where most people think they’ve “done something wrong” but it’s a normal part of the process (the initial fermentation you might see is bacteria/yeast we’re not interested in keeping long term, it will eventually die out). I’d say keep going with what I have outlined above in the post just to be sure!