Learn how to make a sourdough starter recipe from scratch with just flour and water. This versatile ingredient can be used to make breads, cakes, cookies, and so much more.
If you hang around the traditional foods community, chances are you have heard of making homemade sourdough starter from scratch.
I have had my homemade starter for over six years now. It is vital in my traditional food kitchen.
What Is A Sourdough Starter?
A sourdough starter is a live active culture made of fermented flour and water that is full of beneficial bacteria and yeasts.
It is used as a way to ferment recipes and naturally rise bread.
Why You Will Love Sourdough:
If you are unfamiliar, let me fill you in on all the reasons why crazy folks, like me, go through the effort of handcrafting, and maintaining, a beneficial colony of yeasts and bacteria in their kitchens.
Before yeast was isolated and sold in little packets, sourdough starter was a valuable commodity in homes and families, passed down for generations.
Health Benefits
Have you ever heard of phytic acid? Basically, it’s an antinutrient found in grains, beans, and nuts that interferes with the absorption of certain nutrients. They are present on grains to keep them from spoiling.
There is a reason they are there, but there is also good evidence that our bodies weren’t meant to handle them. Proper preparation of grains eliminates most, if not all, of the phytic acid in offending foods.
This is the very reason traditional cultures soaked and fermented their grains, seeds, and beans. These days, we’ve lost that art. And what have we found? People can’t handle grains anymore.
Instead of using instant yeast packets, people in traditional cultures leavened their bread with a fermented starter that captured all the yeasts in the environment.
AKA Sourdough starter
How on earth do we capture native yeasts? Read on, because I explain how to make your very own starter.
Because I love good food
I already confessed my foodie tendencies with you all. I reckon it’s the same inclination that led me into the world of homemade sourdough.
Locally made sourdough starter, with the native yeasts of the area present, is certainly the thing a foodie’s dreams are made of. A jar of healthy, productive starter is teaming with life, as evidenced by all the bubbles you will see rising to the surface.
Once you’ve experienced homemade sourdough baked goods, store-bought breads and pancakes simply don’t cut it. Sourdough has a depth of flavor that just can’t be found in something made quickly with a packet of instant yeast.
This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
FAQ:
How long does it take to make sourdough starter?
It takes about a week to create an active sourdough starter, but sometimes it can take about two weeks to make a starter ready to bake bread.
Do you have to discard sourdough starter every time you feed it?
When you are first creating your sourdough starter, yes. If you don’t discard you will have so much starter that it will be hard to keep healthy. This is because the more starter you have the more flour and water you will need to add for the yeasts and bacteria to feed on.
After having a starter for a while rather than discarding you can just use it in discard recipes. This is a much more useful way of removing some of the starter rather than throwing it in the trash.
How do you know your sourdough starter is ready to use?
You will know your sourdough starter is read to use when you feed it and after 4-12 hours it doubles in size and is super bubbly. A good way to be able to determine this, is to place a rubber band where the top of the starter is after you feed it. Then after a few hours have passed you can see just how high it has grown.
Another way is to perform the float test. Take a small glass of room temperature water. Add a quarter sized dollop of active starter. If it floats, it is ready to bake with. If it doesn’t it is not active enough.
Sourdough Starter Recipe:
By now, you know why you want to have a bowl of sourdough starter bubbling away in your kitchen, but how the heck do you make one?
Ingredients
Flour (Whole grain wheat, unbleached all-purpose, and einkorn are all great choices.)
Filtered water (I use a Berkey water filter. We have the Royal size for our family of 7. You can find my full Berkey review HERE.)
Tools
Glass bowl (Metal can react with beneficial bacteria and yeasts.)
Tea towel
How To Make Sourdough Starter
Day 1:
On day one, mix one cup of flour and one cup filtered water. Stir vigorously, making sure to scrape down the sides and incorporate everything. Place a clean tea towel over the bowl and set aside. Allow it to sit for 24 hours.
Day 2:
On day two, discard half of the mixture and repeat the process. Add one cup flour, one cup water, stir vigorously, and cover.
Why do you have to remove half the mixture? By day four, you would have sourdough starter overflowing from your bowl. Also, removing half ensures that the right amount of flour and water is feeding the growing colony of beneficial yeast. If you weren’t discarding half, the cup of flour wouldn’t be enough to feed them on days three and four. Basically, you would end up with a lot of extra starter by the end of the process, and none of it would be mature.
Day 3-5
Repeat the day two instructions for days three, four, and five.
Day 6-7
On days six and seven, do the same but feed it every 12 hours, instead of every 24.
By day seven, there should be enough beneficial bacteria and yeast present to bake sourdough bread and other fermented sourdough goodies, like pancakes and english muffins.
You will know it’s working if it bubbles, and doubles in size.
Sourdough Starter Maintenance
Once your sourdough starter is alive and active, there will be some maintenance to keep it going for years and years.
In the refrigerator for occasional use
Storing it in the refrigerator slows down the fermentation process, so one feeding per week, or every other week, is sufficient.
I usually use my starter a couple times per week. If I plan to make pancakes Saturday morning, for example, I will pull my starter out of the fridge Friday morning and add flour and water. By Saturday morning it is bubbly and ready to go.
I remove the two cups of starter needed for my pancake recipe, and put the “master starter” back in the fridge. Since it was fed the day before, it is good to go for another week, or whenever I need it next.
On the counter for daily use
Since the “little guys”, as my kids like to call the bacteria in the starter, are active at room temperature, they will have to be fed more often if keep it in this state.
If you leave your starter out on the counter, you will need to add flour and water every day. You will also have to be baking every day to use up all that starter.
Most people probably won’t use the starter quite so much, unless you own and operate a bakery. I would recommend storing it in the refrigerator between uses.
Helpful Resources
Every day I get loads of questions about sourdough starter, so I devoted a whole post called, How to Care for Sourdough Starter filled with your questions and my answers. You can use this post a reference guide.
Thank you so much for stopping by the farmhouse! I hope this is just the beginning of our sourdough journey.
Check out my other sourdough recipes and posts
- Sourdough English Muffins
- Sourdough Pizza Crust
- Healthy One Pot Meal- Sourdough Skillet
- Sourdough Tortillas
- Easy Sourdough Focaccia
- Dry Sourdough Starter
If you try this recipe and love it, I would love if you gave it 5 stars! Also, tag me on Instagram @farmhouseonboone.
Sourdough Starter
Learn how to make a homemade sourdough starter from scratch. Video tutorial also includes sourdough health benefits and our favorite ways to use sourdough starter in the farmhouse.
Ingredients
- Flour (Whole grain wheat, unbleached all purpose, and einkorn are all great choices.)
- Filtered water
Instructions
- On day one, mix one cup of flour and one cup filtered water. Stir vigorously, making sure to scrape down the sides and incorporate everything. Place a clean tea towel over the bowl and set aside. Allow it to sit for 24 hours.
- On day two, discard half of the mixture and repeat the process. Add one cup flour, one cup water, stir vigorously, and cover.
- Repeat the day two instructions for days three, four, and five.
- On days six and seven, do the same but feed it every 12 hours, instead of every 24.
- By day seven, there should be enough beneficial bacteria and yeast present to bake sourdough bread and other fermented sourdough goodies, like pancakes and english muffins. You will know it’s working if it bubbles, and doubles in size.
Notes
Sourdough Starter Maintenance
Once your sourdough starter is alive and active, there will be some maintenance to keep it going for years and years.
In The Refrigerator For Occasional Use
Storing it in the refrigerator slows down the fermentation process, so one feeding every week, or every other week, is sufficient.
I usually use my starter a couple times per week. If I plan to make pancakes Saturday morning, for example, I pull my starter out of the fridge Friday morning and add flour and water. By Saturday morning it is bubbly and ready to go. I remove the two cups of starter needed for my pancake recipe and put the “master starter” back in the fridge. Since it was fed the day before, it is good to go for another week, or whenever I need it next.
On The Counter For Daily Use
Since the “little guys”, as my kids like to call the bacteria in the starter, are active at room temperature, they will have to be fed more often if kept in this state.
If you leave your starter out on the counter, you will need to add flour and water every day. You will also have to be baking daily to use up all that starter.
Most people probably won’t use the starter quite so much, unless you own and operate a bakery. I would recommend storing it in the refrigerator between uses.
Diane says
Hello Lisa!! I just love your blog and can’t wait to see each new post!! I am excited to make some sour dough bread and pancakes for my family!! I do have a question on the starter though… Do you have to use filtered water or can I just use my well water? What’s the difference? Thanks so much!!
Lisa says
I’m sure well water would be fine. Our area has lots of chlorine, and other bad stuff, so that’s why I use a Berkey water filter. 🙂
Toni says
Do you feed it the same amount, 1 c water and flour every week?
Thanks
Angie says
I have the same question. It says to use the day two instructions (1 cup flour 1 cup water) on days 3-5, but then the wording says “1/2 cup of flour wouldn’t be enough to feed on days 3-4”??
Kimberly says
I have the same question…are we to add 1 cup of flour on day 3…or a 1/2 cup? Instructions are not very clear…thank you
Laura says
Hi Lisa! I have a similar question To a few others. My starter has been getting a beer looking watery layer on top. After I watched your video I noticed that you say 1 cup of flour and 1/2 cup of water but the written directions say 1cup flour to 1 cup of water. I think I’ve been using too much water each time and maybe that’s why the water is separating to the top?
Lisa says
I have changed the recommendations to equal parts because a lot of people said it was too dough-y. It totally depends on what type of flour you are using. Add a bit more, to make it more like a pancake batter. You are ok to keep feeding the one you have already started.
Peggy says
I friend gave me maybe /2 cup of starter from her fridge. I have taken it out and it is alive. I want to know, do I add 1 cup wach water and flour to this, let it sit overnite and use tomorrow?
Carol Anderson says
Let me say… well water is not always “fine”. Depending where you live you could have many issues with well water and you must always be concerned for your health. We have iron n my area, so along with a water softening system to filter the water as it comes into the house, I distill my drinking water. Please be aware of what you put into your body.
Nichole Patterson says
Calm down Carol. Most people who bake already know what they put in their body. No need to lecture people.
Courtney says
Hi! so happy i came across your blog!! so a questiom i have is, im on day 6 or 7 and didnt discard half the mixture the last one, maybe two, times.. today i will be starting the 12 hour feedings but I read (afterwards) that if i dont discard then ill end up with too much and it wont be mature. is this salvageable?! or have i completely messed this up 🙈🙏
Lisa says
It will be fine! Especially that far into it, you can’t mess it up that easily.
Brenda says
Hi Lisa, thanks for posting on how to make sourdough starter. I’m now on day 7 and a clear beer smelling liquid is forming on top of the starter. Did i do something wrong.
Erin says
I also have this clear liquid forming on top of the starter ( I am on day 6)
Joni says
I read on one of her blog’s that a layer of water on top is called booch and is caused by a hungry starter, meaning add more Flour or feed more often.
Sandie says
Hi Lisa, I’m on day 6 and each morning when I get ready to feed the starter, there is a lot of water “standing” on top of the mixture. Is this normal? I’ve been stirring it well prior to pouring off half each time, but the water is standing each day. Since today starts twice a day feeding, and the starter is still quite runny, have I done something wrong? Should I dump it and start all over? During this epidemic period and the inability to find any yeast where we live, I was really hoping I’d be able to make some sourdough bread – especially in light of the fact that it costs almost $8.00 for a loaf of bread here. Thank you.
Darci says
Same question here. Is the water on top ok?
Tia says
The clear liquid you’re all finding is a naturally occurring substance called hooch. It should be drained off but it’s usually an indicator. that your starter is alive and hungry, needing to be fed. The more alcohol-y the scent- the hungrier it is and can actually ferment a little too far
((Sorry to Lisa for butting in- I used to make starter years ago but decided to take it back up and wanted to make sure I wasn’t missing anything!))
Lisa says
Thank you Tia! I really appreciate you jumping in!
Nicole says
Hi Lisa- I am on the maintenance part and it’s still watery. Smells good and I made pancakes and they tasted good. Should I add more flour and less water when feeding it to thicken it up
Lisa says
I noticed water on my starter once and it was just when I had gone to twice a day feedings and I thought it was 1/2 cup twice a day instead of 1 cup twice a day. Once I fed enough flour it was good and thick and bubbly.
Tina says
What do you do with the half of the starter you take out? Is it good to use?
Cara says
I’m curious if you could use this to make more starters for other people with what you take out? Or does it get tossed? Flour is so expensive now!
De’Jon Mejia says
Just went through your whole video and loved it! Very informative! I’ve been at this now for about a week and I’m about to give up. A friend gave me a starter and she gave me some vague directions so I researched it. I’m at my wits ends on how to continue as this has morphed from a 1/4 cup to 12 cup. I swear I have followed all directions on discarding half like her directions say, but now I’m just discarding all but 4 cups of the starter. I’m up to 8 cups of flour a day! I hate to waste all that flour and I have no idea what in the world to cook with all the discard I have. My frig is full of discard! You’d think this was a hoax or something, but I’m totally serious. Omg, I’ve got myself laughing now and thinking I should have a Pancake breakfast for the neighborhood if they would deign to even eat my food during this epidemic!! 🤣🤣
Louise says
Haha. I finally made biscuits with the extra starter. now im trying to bulk it up.
never seem to have much starter left togrow. good luck.
Shirl says
Hi Lisa. I am on day 4 of my starter and it is somewhat bubbly on top but lots of water underneath. What am I doing wrong? Is it okay to use reverse osmosis water? Thanks.
Lisa says
Reverse osmosis water is fine. If it is too watery, you can just add a bit more flour at the next feeding.
Jan says
Other recipes to use the sourdough starter. Cinnamon rolls? Bread. Rolls ? Where can I go to find them
Maria says
Can the starter be frozen and thawed if I am not able to feed it got awhile?
Lisa says
I have never tried that, so I’m not totally sure.
Lisa says
https://www.farmhouseonboone.com/sourdough-recipes
Hannah says
Hi Lisa!
Just curious, I have been given an amish friendship bread starter twice over the years. Sadly I let them both die! ☹️ I just got so tired of having to mush the bag everyday, add to it on the 6th day, and separate it out every 10 days. Then try to hunt down 4 “friends” to give it to. Wich in most cases if someone sees you coming their direction with a bag of mush, they usually run and hide! ?( not to say that I blame them) Anyways all that to say this… if I ever did come across another friendship bread starter, could it be used the same way as a sour dough bread starter? Just add the flour and water instead of the flour, milk, and sugar?
Love, love, love your blog! You have inspired me to better our lifestyle for my family for the year of 2018, and hopefully many years to come! Going to try to take a more natural and healthy approach to life. Thank you so much for all of your inspirational blog posts! I always enjoy reading!
Lisa says
Hey Hannah! People have asked me about that Amish friendship starter, and I honestly don’t know much about it to say if it works like a sourdough starter. I’m pretty sure it has a lot of other ingredients. But, if it has live and active cultures in it I feel like it would work. I did a quick google search and it appears to be a type of sourdough, so maybe. 🙂
Ivonne Martinez says
¿Can you make sourdough bread from almond & coconut flour?
Heather says
Amish friendship starter uses milk and sugar and flour. You get a sweet sour dough! I am going to make a water and flour starter today and do a taste test between the two next week.
Heather AKA Honey
Melanie says
Hello!
I just wanted to add that I make AFB and have made my own starter from scratch. All you do is follow the recipe to make the starter. So simple. Add
1 cup flour
1 cup sugar
1 cup milk
Do the mashing the bag thing or just mix in a non-metal bowl covered. (my preference over the bag)
After the 10 day process, freeze the divided starters in ziplock bags. (No need to find 4 friends to pawn the stuff off too)
I hope this helps. Feel free to contact me with questions. Melanie.scanlan@yahoo.com
Heather says
My AFB starter didn’t actually freeze. Why?
Myava says
It can be frozen and take out and thaw and feed the day before.
jamie says
Hi Lisa,
I just came across your blog and LOVE IT! I thought about a redo in my dining room in the farmhouse style and through searching for ideas came across your blog. To my surprise I found a wonderful resource for many of my other loves… cooking, sewing and so much more. Can’t wait to get started!
Lisa says
Yay! So glad you found me, Jamie!
Eliana says
Hi Lisa! I love your blog and tutorials. I’m trying to understand this whole sour dough starter thing! I’ve had sour dough bread before, is that the type of bread that can be made with the starter only? Or could you use this starter for any other kind of bread? Let’s say dinner rolls or white bread? I heard you mention whole grain but I’m very confused! Thanks!
Lisa says
Hey Eliana! I totally understand your confusion here. I guess I need to address some more of these questions in the post. Sourdough is basically a way to make bread rise using the natural yeasts present in the environment. So basically, the bread has to be fermented to make this happen. It is a much slower process. That is why it takes several days to make a starter and a few days just to make a loaf of bread. It is the same reason why sourdough products have that sour taste, because they have been fermented. It is just a traditional way of making baked goods, that relies on a starter that is teeming with active yeast. Modern baking uses yeast packets to rise bread and baked goods. Health foodies go back to the old school way because preparing bread in this way makes grains more digestible. So, sourdough is a whole different method of preparing grains. You can use to make anything; rolls, bread, cake, etc. Now, within that preparation method, you can use any kind of flour; whole grain, white, einkorn, rye..etc.
Does that help? Hope I answered your questions!
Chandra says
Excellent response!
Johanna says
Hey I love your blog. Question can you use peritfied water?
Lisa says
I’m not sure what that is.
Haley says
I think they mean “purified” water.
RachaelBirdie says
Do you have a go-to bread recipe for your starter? I’m 4 days in and excited about my fresh sourdough bread to-be! ❤
Lisa says
I do, and hope to share it soon! 🙂
Mariah says
Can you put a video on youtube on how you make sourdough bread?
Lisa says
I eventually will! 🙂
Amy says
How do I know for sure my starter right ? This is my second attempt the first one didn’t rise much at all
Lisa says
It should be bubbly, an rise whatever sourdough creation you are making. Also, when it interacts with baking soda it should foam up. 🙂
Tonya says
Hi! SO SO glad I found your youtube and blog! I can’t wait to begin my own sourdough starter. I have gut issues and being able to eat food without the extras is crucial in my tummy. I have a question….on days 6 and 7 when I am feeding it every 12 hours am I still cutting it in half? Thanks so much!
Lisa says
You shouldn’t have to at that time, since you aren’t feeding it so often. 🙂
Sam Mew says
Hi Lisa! I love your videos they always inspire me to do more natural and healthy cooking. I was wondering, isn’t 12 hours more frequent than 24 hours? Just confused on if I need to discard half each time I feed it for day 6 and 7
Renee says
Hi, I’m wondering the same thing. On day 6 & 7 when I go to feed my starter every 12 hours do I remove half like I did days 2-5? Thanks! Super excited to try this!
Deborah says
Im wondering that too.
Im on day 5.
Thank you!
Melissa Q says
Lisa, do you keep your sourdough covered tightly, say nearly air-tight with saran wrap or just cover it with a cloth? Perhaps you do it differently when it’s in the fridge versus on the counter?
Lisa says
Hey Melissa! When its out on the counter, you don’t want an airtight covering. I just put a tea towel over it. I put a more airtight silicone lid on it when its in the fridge. 🙂
Jacqueline says
HI! I just discovered your site and I am really enjoying it. I am expecting my 10th baby in 4 weeks and am enjoying feeding them more real foods. I have 2 questions for you. Once the starter is mature and I am storing it in the fridge, do I still have to discard some when feeding it weekly? How much should I be feeding it (quantity of flour/water). Also, I noticed your gray baby wrap in one of the videos (cast iron). I love it. Can you tell me where you purchased it? Brand?
Thank you!
Jackie
Lisa says
Hey Jackie! Congrats on Baby number 10! Wow!
Once the starter is nice and established, and stored in the fridge, you no longer need to discard half. This is because you will just be using it, not feeding it constantly to establish it. The flour/water ratio isn’t super specific. I like to keep mine thick, because I think my pancakes and English muffins turn out better that way. But they work when it’s more liquid too. I never measure when I feed it. Just pour in some flour and water. 🙂
I did a video on the wrap here: https://www.youtube.com/watch?v=cM3eoQ_xeLQ&t=40s
Kacey says
Hi, Lisa! I have a year old starter that I’ve been using mostly for crackers and pancakes, etc, but I’m starting to play with it a little more. I love having homemade convenience foods, so I’ve been making large batches of waffles to keep in the freezer to reheat in the toaster, etc. I would love to make large batches of dinner rolls and cinnamon rolls to keep in the freezer to reheat as needed, since there are only two of us in the house, and I never need a whole batch. Have you done this at all? Does it work? I’m thinking doing the first prove, then making the cinnamon rolls, rolling and slicing them, then freezing before the second prove, then pull out to rise on the counter the night before. Does that sound like it would work or would I be wasting my ingredients? Thank you!
Lisa says
I have never tried that, but I feel like it should work! My kids always eat everything up too quickly! Haha.
Heather says
Hi! Love your posts! I have recently (4 days ago) made my own sourdough starter. I have a couple questions that I have not been able to get an official answer on.
1. After I establish my starter and store in refrigerator, how many times To I need to feed it before I use it?
2. When I do use it, do I feed it immediately after or do I wait and feed it before I use it the next time?
3. How much do I feed it? I have started mine using approximately 1 cup flour to 1/2 cup water.
Thank you so much!
Heather says
Felt like I should clarify. I mean how much should I feed it after I use it? Do I feed back what I used or do I stick with the 1 cup flour and 1/2 cup water?
Also, my starter seems to be stretchy consistency. Yours is more smooth. Is this normal for a beginning starter or do I need to adjust my water/flour ratio?
Mattie says
I have the very same questions! Could you please take a minute to reply? Thanks for the amazing blog and videos!
Lisa says
Hey Mattie! Just answered the question above. 🙂 Hope that helps!
Lisa says
Hey Heather! So sorry I missed this question. I never worry too much about ratio. It will ferment either way. I just throw in some flour and water. Also, you can leave several cups in there for next time, or as little as a quarter cup. Just depends on how much you will want next time you pull it back out. Sometimes I put my bowl in the refrigerator with only a cup, or so, of starter. I pull it out to make pancakes and realize I don’t have enough. Total bummer! So, I try to at least put enough in to make whatever recipe I am going to want to make again next time. I guess the point I’m trying to drive home is, you can’t really mess it up. There are no exact measurements. Just make sure to not get rid of the whole thing, like one my friend’s husband did when he used the entire starter to make pancakes. LOL Also, once your starter is established you’re all ready to use it. Hope that helps! If I didn’t answer your question, definitely let me know!
Mary Bristol says
Lisa
I am starting Sour dough starter. When I did 1 cup flour to 1/2 cup of water it was just a lump so I added another cup of water and the consistency looks better. I’m using wheat flour. Will it work like that?
Love your site! I’ve already tried the pickles as well. Also my love of stoplights goes back years!
Regards
Mary
Mary Bristol says
That should have said my love of drop cloths goes back years!
Lisa says
Hey Mary! I love drop cloths too. 🙂 Whole wheat flour will work great! Just add a little more water, so it isn’t so dough like.
Amber says
Hello.
In your video you say one cup of flour to half a cup of water and on your recipe it says one to one…
I’ve been going with the one to one. Hope it’s right.
Anyway, I thought our bowl was big enough and on day two my sour exploded out. No biggy, I just fed as normal and got a bigger bowl. Now I’m not seeing any growth. Should I have started over after the day two explosion?
Rosemary says
I noticed the same thing on what amount to use. Came here to find answers but didn’t see anything. Did I miss it somewhere? Or does anyone know?
Chris says
Awaiting the same answers. Recipe says 1:1 ratio. Video says 1/2:1. Not sure which is correct.
Pam Lambky says
Hi Lisa, Just a quick question. I have just started my starter and after the 1st 24 hours when I divide the dough in half to discard it I noticed that the top was dried out and hard in a small area of the dough. Is this normal? I went ahead and added the 1 C. flour and the 1/2 C. water and mixed it up and put the towel back over it.
Lisa says
Just add a little more water next time you feed it. It is normal for the top to harden a bit. 🙂
Kayla says
Hi Lisa! I saw that someone asked a question about “crusitng” and the response was to add water. I’m also wondering At what point should it not be “dough like?” Form the beginning? Or later on? I’m wondering if I should start over and do more water every day…or just start adding more water tomorrow ( day 4)
Luba says
Can the part of the discarded started in the beginning be put away separately and become a separate sourdough starter?
Marsha says
Hi Lisa,
I have a rather embarrassing problem with my starter. I mixed up 1 cup unbleached bread flour and 1/2 cup filtered water in a ceramic/glass bowl and covered it with a tea towel the first evening (used a wooden spoon). The next evening, I removed half the mixture and added the same in again. Yay! It was bubbling and rising so I knew it was working! (The last time I tried with bleached flour and I got zilch results so I was pretty excited this time.) Well, something weirdly strange happened. Tonight just before feeding my starter again, my husband (who wasn’t aware of my starter which was sitting by the sink) said, “Whew, something stinks really bad, like vomit, in this sink!” I went over and sniffed and sure enough, it smelled like puke. We knew that smell because recently we had been bombarded by the latest stomach bug and it was not good. Anyhow, I just had this thought that maybe, just maybe, it might be my starter? Welp, that was it. It was the starter. It was large. bubbly. and smelly. I went ahead and stirred it down, removed half the starter, and fed it again hoping that perhaps this is a part of the process? I expected a fermenty and/or sour smell, but it really, honestly just smelled like vomit. Did I go wrong somewhere. Do I just have super-yeast in my home and need to do this a different way? Or, should I just wait it out and the smell will change? I’m tying to get my husband on board with healthier eating, but I’ve got to up my game a little better I think. I’d love some advice. Thanks for your very informative blog! Learning bunches!
Marsha
Lisa says
Hmm Marsha. Its hard for me to know exactly what went wrong. Maybe the house is too warm now that its summer. Perhaps, you cold try feeding it more often the first couple of days.
Michelle Britt says
Marsha! Hello from 2022! Haha
I have the same question, except (luckily) mine smells like a dirty sock. I say luckily because I cannot STAND the acidic smell of vomit. Socks arent much better, but hey. 🙂
I’m only on day 3 and I’m considering dumping it and starting over. It smells soooooo bad…I’m not sure what to do!
Scarlette says
I have the same problem, I hope you can answer.
I’m on day three I uncovered my bowl and noticed a hardened yellow on the top along with a bad smell like vomit/rancid.
I don’t if to discard my sourdough or keep feeding it.
I’m leaving my bowl next to my stove and covering it with a paper towel since I don’t have a tea towel.
Am I doing something wrong? The 2 day I feed it when I seas water on top and it wasn’t even 24 hr. It was bubbly I just dump half the starter because I already fed it.
Ashley says
That smell is fine early on. It just means yeast is accumulating and it’s hungry. It will eventually stop smelling like a dirty sock and start smelling sweet and bready. I keep mine in a mason jar with a piece of plastic wrap loosly on top. There will probably be low activity between days 3 and 10. Keep going!
Myleena says
Hello,
I am wondering about a gluten free starter. Any information about starting with an all purpose gluten free flour?
I love all your info. Thanks for taking the time to make these videos.
Myleena
Lisa says
Hi Myleena! I don’t personally have experience with it, but there is some good info here: https://traditionalcookingschool.com/food-preparation/how-to-make-a-gluten-free-sourdough-starter-gluten-free-sourdough-dinner-rolls/
Sherry says
I have used a sourdough starter for years that was instant potato flakes, sugar, and water.
I love your recipes but don’t think just my starter would work if it doesn’t contain flour. When I make bread I add One cup starter to 6 cups bread flour ( also add 1.5 cups water). Do you think I could just add 1 cup flour to one cup of my starter in order to follow your recipes??
Lisa says
How was your strter made? If it has the beneficial bacteria and yeast in it, it could turn any flour and water into a starter.
Rache says
Hi Lisa!! I recently bought a bread maker. I was wanting to make your sourdough starter. Is there a recipe that I could use your starter and my bread maker? Thanks!!!
Lisa says
Hi Rache! I’m not sure. Are you able to set the bread maker to different rise time settings?
Amanda says
Is there a way to share a portion of starter and give it to a fellow foodie? If so,how do they start it up once they bring their portion home???
Your blog is amazing! It’s as,if youve read my kitchen/home dreams from my mind lol! As a mom to be, your blog is LITERALLY a god send. Thank you for all you and your family offer to this world ?
-Amanda
Lisa says
Oh yes, definitely! In fact, my sister just stopped by for some starter this morning. Just give them a cup of fed starter. Tell them to add it to a glass bowl. They can either put it in the refrigerator to use at some point in the next week, or, leave it out on the counter and feed it with equal parts flour and water. If its established already in you’re own kitchen, its all ready to go!
Lindsey Tatum says
Hello!
I’m wondering if bleached vs. unbleached matters. Flour is hard to come by right now… so I’m trying to work with what I’ve got! Thanks so much, love your tutorial and I’m excited to try it!
Valery says
Hi Lisa!
I love your channel, it has encouraged me to return to making more homemade things again, you make things simply and I love that.
I have a question, I typically always use sprouted spelt in all my baked goods, would that work with a sourdough starter too?
Thank you!!
Lisa says
Hey Valery! Spelt would work great, because it has a similar gluten content to wheat.
Rachele says
Hey Lisa,
I’m a newbie to your blog and absolutely love it! I’m on day five of my starter, but there are very few bubbles. The first few days the bowl was teeming with bubbles. Not sure where I went wrong. What should I do? Thanks for the help!
Lisa says
Try feeding it more often. It may be that the good bacteria multiplied and needs more “food”. 🙂
Brianna says
Love your YouTube channel and this blog! I followed your starter recipe and have totally stolen your pancake tradition and have been doing a “Saturday pancakes” breakfast the last couple weeks with your pancake recipe! The family loves it! So delicious!!
Lisa says
Its such a fun tradition! Glad you all are enjoying the pancakes. 🙂
Cathleen says
Hi Lisa, I’ve been following you on Instagram and so happy to find your blog post about making sourdough starter. This is my second attempt at creating a starter. My question is, I am in day 1 and my starter seems very thick, is that normal? I am using Bob’s Red Mill organic bread flour.
Thank you!
Jodi says
You may have answered this question, but do you remove half every day through day 7?
Lisa says
Yes, thats correct! By day 7 it should be alive and thriving, and ready to treat like a normal mature starter.
Kelley Odom says
When you use 2 cups of the starter for your pancakes, how much water and flour are you replacing – 2 cups of each or just the regular feeding amount? If you could email me your response it would be greatly appreciated.
Leslie says
Hello! Thanks so much for this recipe! Day 7 today and curious if when storing in fridge it’s ok to store in a mason jar with a lid (or how do you store in fridge)?
Lisa says
Yep! You want to store it covered tightly. I use a glass bowl with a silicone lid. A mason jar with a lid is also great!
Melodie says
Hi Lisa, I have never done anything like this before, but I’m excited! I just finished day 1 batch, and it’s really thick. Is that normal? Does it get thinner? It’s definately too thick to see any sort of bubbles.
Chris says
I made your recipe and have used it several times – tortillas (yum), pancakes, bread. However, I haven’t used it in a few weeks and even though I fed it once or twice and keep it in the fridge, it smells like it is spoiled. Help!
Lisa says
It shouldn’t be bad after just a few weeks in the fridge. What does it look/smell like? If it has some black liquid on top, that is totally ok and normal. It’s also normal to smell pretty sour.
Chris says
There’s nothing black. It just smells extra strong.
jane says
I read through all these comments to find this info about the liquid that forms on top while in the fridge. SO glad it’s still ok to use!!
Tammy says
I am trying this sourdough starter. My first mix looks like bread dough not pancake batter. Does it get to the pancake batter over time?
Hannah says
I have been wanting to start making sourdough bread for a long time but wasn’t quite sure where to start. This post was very helpful and I can’t wait to try it out!
Dakota says
Hello!
I am attempting my first homemade starter and the first few days my starter has developed at hard “crust” on top and seems way too dry. I had it on my kitchen counter covered with a tea towel, but some online resources were saying that it could be getting too much air if it is looking dried up? So, I put it in the cabinet with a plastic lid over it (glass pyrex bowl with lid). It seems to be doing much better now, but I am wondering if it is still going to get all the beneficial yeasts in the air if it has a tight cover on it? Just curious if you have any advice or thoughts!
Thank you!
Dakota
Kendra Allen says
Thank you for this post! In the process of our move and having our 3rd baby last year, I let my starter die. After reading this and your pancake recipe, I started my starter this morning.
Lani Lupul says
Hi Lisa! I love all your posts! I have done a sourdough starter before, but tried yours last night. The portions of 1 cup flour to 1/2 cup water seems more dough-like, not wet like a starter I’ve done before. Will that change as the week goes on as I add more water/flour? Something seems off.
Lisa says
It depends on what type of flour you use. You could just add a little more water. 🙂
Alyssia says
Hi there!
I made your starter and have been using it for about a month now. We love your English muffins and pancakes!
I was wondering, do you ever transfer your starter to a clean jar/bowl? Our starter is nice a moist but I’m using a 1/2 gallon mason jar and it’s very crusty and around the rim. I’m afraid it will start falling into the good starter. What’s your advice? Thank you!
Alyssia
Lisa says
Yes, I do recommend doing that every month or so. It will get really gunky and dry around the top.
Michele says
Thank you for your starter recipe and instructions. I looooove it so much. I’m still confused.though…when I make your pancakes for example, do I take it out and feed it the day before with just the 1 cup flour 1/2 cup water and then do I replace what I use the next day and leave it out or just put it back in the fridge and replace it when I feed it the next week. Help ?
Amy says
Lisa,
I am making your sourdough starter (I’m on day 1) but my starter isn’t liquid at all, it is more like the consistency of dough for biscuits. Is that the way it looks the first few days? I’m excited to get my starter going and try your pancakes and cinnamon bread recipe!!
Thanks,
Amy
Andrea says
Hi,
I am trying your sour dough starter for the first time and am on day 5. Every day it has looked like what you show in your video today. Today it looked as if the water had separated and floated to the top. There no bill was anymore and it just looked very sketchy. Is this Ok? I stirred it and it looked “normal” again, with some bubbles, so I fed it again. Do you think it’s still ok to use? I appreciate your feedback and really enjoy learning from you!
Lisa says
Sounds like it is still ok, especially if it smells ok and had some bubbles. 🙂
Morgan says
Just watched your video and then followed the link to this post! Looveeeee! I’m currently transitioning from 2 jobs to 1 job and just feeling like I’m not contributing as much because of how much I value money ( makes me sad actually :/ ) anyway I’m trying to find hobbies and other ways to contribute and this seems perfect to me! Providing great food is just as important! Question: when you are just making a loaf, what is your pan size, oven temp and oven time? I’ve had sourdough that is airy and some that is dense, what’s that about? Do you have to head it? Thanks, Morgan
Lisa says
I think women can often save more money at home, when you factor everything in, than going to work! Sounds like you are well on your way to learning some new skills for your family and home. Here is my sourdough bread recipe: https://www.farmhouseonboone.com/farmhouse-on-boone/how-to-make-whole-wheat-sourdough-bread/ I also have a cinnamon raisin version: https://www.farmhouseonboone.com/farmhouse-on-boone/cinnamon-raisin-sourdough-bread/ And a French Toast casserole for if it turns out dense: https://www.farmhouseonboone.com/farmhouse-on-boone/sourdough-french-toast-casserole-apple-cinnamon-raisin/ Hope that helps!
Sandra Jacobs says
I did the one cup flour and half cup water.. and it dried out over night.. so I added a tiny bit more water to the next day.. is that okay?
Lisa says
Yep! Totally ok
Sandra Jacobs says
Day eight I can use it right? If I put it in the fridge does it need to breathe or should I cover it with a lid like the jar in your picture? I am excited to make things. Thank you so much for this.
Rachael Strickland says
I made a gf starter. I just hit 8 days. I was feeding it twice a day but never took half out due to bad directions. I have like 8cups of starter now. It is smelling like sour wine with maybe 10 bubbles starting to show. I had used metal spoons not knowing. Again bad blog directions. I found your blog and it was so helpful. Should I keep this going or start over? Is there something I can make with the extra slight sour mix? I feel terrible throwing it out.
amber says
I used your method for sourdough starter and I have a question. At the end of the week long process how much sourdough starter are you suppose to end up with. Your quantity is huge compared to my amount. I got about 2 cups worth from mine. You have that giant bowl of it and I thought maybe I did something wrong. Its super bubbly and smell pleasantly sour. I haven’t yet used it to make anything though.
Lisa says
Once it is mature, you can add as much flour and water as you want to make a full bowl full.
Renae Richard says
And you would leave on the counter for how long to feed?
Cassie says
Hi Lisa,
I am about to be going on my 5th day with my starter and I notice everyday since I’ve started when I go to remove half and feed it, I have a “hard” layer on top. Almost like it just dried on the top, I’ve been removing that as part of my process but is that normal or should I add more water or seal it better? I have just been using a tea towel.
Thank you!
Cassie says
Hi Lisa,
I am in day 4 if my starter and everyday when I go to feed it I notice I have a “hard” top on it. Like it has kind of dried over. Is this normal or should I be adding more water?
I have just been using a tea towel to cover it.
Thank you!
Brandon says
Hi, Lisa!
I am new to the sourdough world and have a quick question. My starter is pretty thick. How would I go about loosening it without messing it up. I don’t use it everyday, so it spends a lot of time in the fridge. Thanks!
Rachel says
My starter is bubbling and rising great within an hour or so of feeding it! I’ve noticed that it deflates when it’s stirred which I’m assuming is totally normal- but when it’s used in recipes are the measurements pre-stirred when it’s at its height of bubbling or when it’s stirred and more concentrated.
Excited to use my starter for yummy food!
Lisa says
Yes that’s normal! It will be the after it’s stirred measurement, because when you go to put it in the measuring cup it will deflate going in.
Erin says
On day 3, 4 &5 do you cut the recipe in half each day?
Ruth says
Hi Lisa,
I tried reading through all the comments to find the answer to my question but I didn’t get around to all of them. On day 5,6, and 7 when you are feeding twice a day do you discard half prior to each feed? Thanks so much!
Sam Mew says
I’m wondering the same thing 🙂 ^
Lauren says
Hey, I love this! Just mixed up the day one recipe, I can’t wait until it’s ready! I need clarification, as the instructions aren’t clear. In paragraph 1 of “The Process” you said to “add one cup flour…” for day two, but in paragraph 3 you mention how the half cup of flour wouldn’t be enough if you didn’t discard half the mix. So on day two and beyond, are we adding a whole cup of flour, or half? Thanks for clarifying, I really want to get this right!
Dana says
Hello! I accidentally used a metal scoop to take out half of the starter on day 3 and 4. Do I need to start over!?! It is bubbling and smells like it’s fermenting, but is it now contaminated?
Lisa says
I wouldn’t worry about that at all!
Lonnie J. Byrd says
I would like to print the sour dough recipe but without all the advertisement. Can this be done?
Marsha says
What is your recipe for sour dough bread loaves ?
Wendy says
Hi Lisa, I love your site and videos and have been wanting for so long to do sourdough. The above instructions say 1 cup of flour and 1/2 cup of water but that makes a very dry lump of “dough” so I rewatched the video and you say there equal parts water/flour so 1 cup each so I added another 1/2 cup of water to my “dough” and it became the right consistency. I noticed in other’s questions above they mention using 1/2 cup of water, is this right?
Roxanne says
Hi Lisa, I have some questions for you so I made a sourdough starter using 1/2 cup buckwheat flour and 1/2 cup water and started discarding it 2days a day, today is the 6th day and there is differently a smell coming from it I can’t tell if its a good smell or a bad smell. Lets say its a bad starter and I go to bake with it could me and my family get sick from it? I can see bubbles but there mostly under the surface and when I go to add flour and water and mix it thats when I can really see tons of bubbles but just not when its been sitting except if you get eye level with it then you can see theres bubbles below the surface. So again can we get sick? I hate to throw it out if its not bad. Thank you so much look forward to hearing back from you. I love your channel so happy I stumbled upon it. I love sharing your videos with people.
Hope you have a blessed day.
Roxanne.
Sav says
Also want to know this^
Because I’m not sure if mine is even still good. Say 7 and still smells like vomit. Google says normal but reading the comments it doesn’t appear to be normal with this recipe.
Pam says
The video says 1 cup flour and 1/2 cup water but the printed recipe Show 1 cup flour and 1 cup water. When I only use the 1/2 cup of water it is so dry. Which is the correct recipe? Also I have heard you can boil tap water and let it cool for a day to get rid of the chlorine. Chlorine is a gas and it will evaporate if you do that. Anyone know for sure if that is right?
Lisa says
I did make some changes, because several people were reporting tat it was too dry. I need to re make the video to reflect the changes!
Deanna says
Your instructions for days 3,4,and 5 say to repeat day 2 does this mean I am to throw out half of the mixture each day? If so that is a hell of a waste of flour and at the cost of groceries now days not sure if it is worth trying. I will wait for your reply. I must admit I like the idea I have tried many different recipes before. Thank you Deanna
Lisa says
This is only while you are starting it. I have had my starter for over 8 years now, so I only went through that process once. No more waste after that!
Ellie says
If it weren’t for your simple starter recipe, I NEVER would have started sourdough. I used your method and have never had an issue! It’s foolproof. Sourdough doesn’t have to be intimidating! Use high quality grains and filtered water and it’s easy as pie.
Shannon says
Hi there!
I started a sourdough starter 4 days ago. Last night I noticed it rose and fell, which, from what I’ve read means I didn’t give it enough flour.
Can you use any of starter that we are removing during the first 6 days or does it need to be just thrown out?
Thanks!
Shannon
Lauren Kelly says
This is such a fantastic recipe! I can’t wait to start baking!
wilhelmina says
I loved how easy it was to get this starter going and keep it maintained. It makes the BEST sourdough pancakes!
Darlene says
Wilhelmina,
I read your post. I’m new to this. When you made the pancakes, did they rise and get fluffy or were they very thin like crepes?
Toni says
This is really awesome!! Thank you so much for sharing your recipe!
Lori S says
Hi!
I have started me sourdough starter!
Question
Do I have to be exactly at 24hour mark to feed? Or a few hours late ok?
Lori says
Hey Lisa, completely new to this. Once I make the starter and it’s ready to use do I have to always keep it in a glass bowl or can I move it over to a plastic bowl with a lid?
Stephanie says
When maintaining your starter in the frig and feeding weekly or bi-weekly, do you ALWAYS discard half before you feed once your starter is active
Lisa says
No, you only discard during the process you’re growing it.
Barbara says
I find it fascinating that every starter recipe I look at tells me I have to throw away a good portion of my starter. I have been using my starter for about two years, maybe longer. I have never discarded any of it, even when I first made it. The first time I made it, I let it grow, used part of it, fed it again and put it in the refrigerator. Every three weeks I bake 18 sourdough buns for my husband’s lunch. I remove the starter from the refrigerator, let it come to room temp, feed it, use most of it in my recipe, feed the leftovers, let it bubble and grow, then return to the refrigerator. Very simple and no waste! I have never had too much starter, a couple of times I have had to feed it extra because I wanted to use it for something else and wouldn’t have enough for the rolls.
Mary says
Hi Barbara after you feed your starter how long do you wait to use it?
Cara says
Hi!
Love your blog, insta and YouTube! I just started day one of the sour dough starter. I am wondering if it’s ok to mix flours (ie day 1: whole wheat, Day 2: unbleached white, day 3: back to whole wheat etc)
Thanks!
CARA
Rebecca says
Hello. I am so confused. Your written instructions on how to make sourdough starter say to use 1 cup flour and 1 cup water. BUT on your video you say 1 cup flour and 1/2 cup water!
Please help!!!
Lisa says
It’s an old video. The post has been updated with the correct info. I now recommend equal parts!
Monique says
I’m on day 6 of preppy my starter. I just realized that I’ve been using a metal whisk to stir when feeding it each day 🤦🏻♀️. Do I need to throw it out and start again? Thanks!
Raine Scott says
At 6:15 on your youtube video, you state 1 cup wheat flour and 1/2 cup filtered water. In the recipe above, it reads 1 cup flour and 1 cup water. I’m not sure which one is correct
Lisa says
I recommend equal parts now. I made this video years ago, and have changed some things after a lot of feedback over time. The recipe in the post is correct. Hope that helps!
Stephanie says
I’m on day six of my sour dough starter but it’s not really bubbly until after I stir it and then only a little bubbly. It does smell sour though. I used King Arthur unbleached flour and bottled water. Any suggestions? Should I keep going or start over?
Julie says
Hi I wanted to know when I am making the starter, can I use the removed part for eating something or bake the removed part for the chickens? I don’t want to waste flour in these hard times.
Abby Windau says
Hello! Thank you for this great video! I have wanted to start for year and now is my time :). Unfortunately my local Health food store did not have a lot of flower options. Would you recommend going cup per cup for spelt flour?
Thank you and advance for any and all help and I am really looking forward to being a follower of yours now!! I hope this finds you in good health! 💚
Lisa says
Yes, spelt works great for a sourdough starter!
Kayla says
Hi! I was wondering if you can use the starter on day 7. If so, should it be before or after the 2-12 hour feeds?
Damini says
Hey Lisa!
I am on day 7 of my starter, and I did the float test. My starter sank to the bottom, i read that if you feed it again and try it may float. Just wondering if you had any tips? My starter is nice and bubbly, but unsure where i went wrong,
Mary says
Your blog gives one set of measurements for making the starter, while the video says something else. Which is it?
Angela says
Hi! I don’t have time to read through all of the comments but your instructions haven’t changed so if I am wrong my apologies, but your written instructions of adding one cup flour and one cup water a day contradict your video which says one cup flour and half cup water a day. I did not watch the video at the start so have been doing the 1/1 add, but now on day four am switching to the 1/.5 add. I would recommend editing your video and blog to match, and if you wouldn’t mind (if you are going to reply) please send to my email. Thanks! Angela
Christy says
Hi. I have your recipe for a sourdough started going. I think it’s going really well. I have a couple of questions. 1. Why does it shrink back down after it rises? 2. When I take out for discard but want to use it can I save the “discard” someway to use later?
THANk you so much!
Christy Ireland
Ashley says
Hello! Working on my first starter and on day 7 now but I tested it in the water and it isn’t floating so I guess it isn’t ready? It was a lot of bubbles. But not as many as the picture for sure. What am I doing wrong? I use all purpose flour and 1 cup of each (sometimes a little less water because it gets runny and I read APF can be a little different and require less water).
Maggie says
Hi, I’m a little confused. I’ve been following the written instructions and am on day 6 now and just clicked on your video where the instructions are different. In the text it says 1 cup flour:1 cup water but in the video it says 1 cup flour:1/2 cup water. Are these interchangeable? Will I be able to use my starter if i’ve been doing 1:1 ratio. Can you suddenly change the ratios that you feed the starter?
Lisa says
The written instructions are correct. I have updated them over time and the video is old.
Jillian says
I am using bread flour and filtered water. I’m on day three and it’s the consistency of pancake batter with a slight vinegar smell. It has liquid on top at every feeding. Is this okay?
Catherine | Peaches and Pennies says
Hi Lisa! I just wanted to drop by and say that you have the most beautiful blog! I had no idea how much you could do with a sourdough starter. I can’t wait to try it myself!
Lisa says
Thank you so much Catherine!
Melissa Ann Fleming says
Hello! I started watching your youtube before this whole quarantine thing blew up and wow! So thankful for your homesteading videos! I have now started an Einkorn sourdough starter. My question is, Is there anything you can make with the day 1- 6 starter? I love watching your earlier videos when you are doing everything one shot while bouncing a fussy baby. Like the one about seasoning your cast iron skillets (which I just did last night). Thanks for all your work and I thinks its awesome you did all this with all those kids. Very inspiring!
Lisa says
Thank you so much! You can make tortillas, pizza crust, crackers and pancakes with the sourdough discard.
Fern says
Hi Lisa,
Do you have to get rid of half of mixture each time? I was only getting rid of half a cup each time. Is mine not mature enough to start using? Do i need to start over?
Elizabeth says
STARTING MY OWN STARTER
I am so excited to have started my own starter. I am on day 2. I have a question, after the 7 days, how am i supposed to feed my starter? Should i continue to remove ONE cup and add one cup+One cup water weekly?
Samantha says
Hello Lisa,
I just adore your blog and your sweet family. I wanted to tell you how grateful I am to have stumbled upon your starter series. My starter is a couple of weeks old now, and it’s doing great! The whole family loves your pancake recipe!! My question to you: during this time, I cannot find unbleached flour of any kind in the stores or online, only bleached. I want to keep my starter going, especially now, but will the bleached flour ruin it? Thank you in advance for your response, and I hope you all are doing well!
Darlene says
Hi LIsa,
I made your sourdough starter. I did mess up a little towards the end of the week. I forgot that days 6 & 7 we were supposed to feed it every 12 hours so I went an extra day. ON day 7 I fed it in the evening and then on day 8 I fed it twice. Then I used it on day 9 to bake the sourdough pancakes. However, they never rose like fluffy pancakes. They stayed flat. They taste delicious! BUT very flat like a creep. DO I have to start over?
Sandy says
Hi! i am just starting your recipe for the sour dough starter today. Just wondered how you replenish it once you start using it. do you always put in the same amount that you took out or is it always the one cup flour and one cup water? Also when you feed it weekly or biweekly do you always take off half? Thanks so much.
Ruth Lee McLain says
I found your blog and it’s wonderful! I’m trying the sourdough starter. I decided to use a 1 quart glass jar and the lid is sitting loosely on top not screwed on. Is that ok? Today around 4:00 will be 72 hours. I’ve noticed that the starter doesn’t necessarily rise, like bread dough, but instead it gets really bubbly and frothy on top then a layer of hooch develops. All of this happens as soon as 5 hours after I discard and feed. Am I doing something wrong? Should I discard/feed when I see the hooch even if it hasn’t been 24hrs?
Tiffany says
Hi Lisa and everyone…forgive me if this was answered already…I saw people asking about the liquid that settles on top….I’ve been mixing it in and then discarding half…,I’m on day 7 now…should I have been draining the liquid before dumping half?
Thanks so much…I’m so excited about the prospect of making my own sour dough that I just want to get it right! 😊
Sukhpreet says
I have the same question, should I be mixing the separated liquid back int the started before discarding half of it or should I pour it off?
Thanks
Abby says
I read on another recipe that the starter should float in water when it’s ready to use; is that true? How do I know when it’s ready to bake!?
Diane says
Have you ever had experience with almond or cassava flour sourdough starter? I have been experimenting with it but don’t get much bubbling. I’ve been using and replenishing it, but it doesn’t seem very sourdough-y. I’ve read it doesn’t really work very well with such flours but wanted to try it anyway since we try to stay away from grains. And the commercial sourdough has so much sodium in it too. Would appreciate any thoughts you might have.
Karen says
We both love sourdough bread and I’ve always wanted to make a starter to make our own. Recently, my husband found out he’s allergic to wheat. Not gluten, just wheat. Can we use almond flour or our ancient grains flour?
Sunny says
Love your blog. A suggestion: please consider using a darker shade of font. It is petty hard to read sometimes because it is so light. I’ve viewed the blog on a variety of devices, so I’m fairly certain it’s not my equipment. Thanks for sharing what you so lovingly prepare.
Beth Perrotta says
Hi Lisa,
Thank you for all of the great information on your site. . I have been working with sourdough starter for about a month but think I have finally ruined my starter so have started over.. Questions.???
I have been baking bread and making starter based on Jovials site before finding your site. I only use einkorn all purpose or whole wheat flour, mostly all purpose and have been baking with it for about 2 years, Sourdough is new to my experience. Why is Jovials starter so much thicker than yours? Can I use my current starter and start using the amounts of water and flour you use or stick with the same recipe when I feed it ? (60 g of all purpose and 45 grams of warm water)
Also if I made a levain and left it out overnight then didn’t use it in the morning. Instead put it in the fidge can I still use it? If so, do I feed it again and leave out or just leave it out.?
I’d appreciate anyones helpe here if you have already answered these questions.
Thank you, Beth
Shanae says
Ugh, I didn’t see anything about the liquidy layer in this post– just on day six reading comments. I have been stirring it into my starter before dumping half. It looks like I should have dumped it and fed my starter more often? Do you think it’s salvageable? Do you have a guide that helps address these sorts of things for super beginners?
Sabine says
Hi Lisa!
I don´t know if this question was already asked…my computer has problems to show me all the comments. 🙂
When the starter is ready for the refrigerator….do you still only cover it with a kitchen towel? Won´t it dry out that way? I want to start today and already see myself being completely cluesess next week. 🙂
Greetings from Germany (from a new and totally in love blog-fan of yours)!
Sabine
Stacy Smith says
I had a sourdough starter going on for 3 weeks now and it’s great! I made better bread than when I was using store bought yeast with my starter. Good to know it’s good for gluten free people too! My sis in law got me starred on sourdough .
Kacie says
Also a when it’s in the fridge do you use an airtight lid or loose fitting lid?
Raven says
You need to use an air tight lid when it’s in the fridge.
Jennifer says
Hello Lisa, i just stared my sourdough starter yesterday and we feed it today just the way you instructed but its looking kind of watery and it looks like its separating it is kind of bubbly, is this normal or did i do something to mess it up? I did 1 cup of einkorn all purpose flour and 1 cup of filtered room temperature water. I have it in my oven with a tea towel over it and the light on. Its in a glass bowl. please let me know how i can fix it. thank you!!
Raven says
Hi Lisa. I just love your blog and I see there are a lot of questions and comments on the “hooch” that forms on top. I’m just on day two of my starter and am about to feed it. I’ve seen on your video you say you can pour off the hooch or stir it in. but, I was afraid because I’m so early in the development of the starter. . .should I pour it off or stir it in. Does it matter on day two?
James Hawdon says
Why does it say start with 1 cup of flour and 1 cup of water in the above instructions yet in your video you say 1 cup of flour and 1/2 cup of water.
Which is correct?
Miia says
Hi Lisa, what do you do with the part of the dough you take out? Do you throw it away or use it to make another dough?
Natosha says
I’m wondering that too and haven’t seen anyone else bring that up. Would that be considered discard and you can make a discard recipe with it?
Kasey says
I am currently on day 7 with my starter and thought I was following the instructions exactly, but my starter isn’t near as bubbly as the photos on here or on other sites. It also doesn’t pass the “float test ” that I am reading about on some other blogs. There are a few tiny bubbles, but I really don’t think it’s ready. Any ideas what could be the issue and how I can fix it?
Stephanie says
Hi there! Love your blog and Youtube channel! My daughter is 5 and asks to watch your cook with me videos by name 🙂 I am a sourdough flunkie, have tried three times and always end up with mold…Going to try again!!! Bless you and keep up the good work!
Cheryl says
My starter nevEr doubled in size. I did have some bubbling going on. I plan to use it. But what did I do wrong?
Lena says
In the video you say start with 1 cup water and half cup of water. But in the instructions, says 1 cup flour and 1 cup water. I’m already on day 8 and my starter looks pretty good and bubbly but I did think like it was too much water each time I mixed, perhaps it varies on type of flour you choose to use? I used organic white unbleached flour and usually didn’t use the whole cup of water. Just thought I’d ask for clarification please!😀
Cynthia Williams says
Guys…I will prevail!!!! Instead of reading the blog, I jumped to the recipe. This was my first time giving sourdough starter a try and I failed 3 times. I decided to read the blog to check if I missed a step and you guessed it…I did not follow the most important rule – – USE UNBLEACHED FLOUR!!! I will be going to the market tomorrow for my monthly grocery shop and I will pick up some unbleached flour to give it another try. The temps for the next few days in my town should be in the 100’s which will make the temps inside the house perfect for another try. I will get this…
Mary Ann Haller says
I have done this for almost a month with no luck.
Love watching your videos Lisa.
Samantha Adams says
I am currently making this recipe and I have a couple of questions. I have mine in a wide mouth jar with a lid sitting on the counter. Is that okay? It was hard to tell if I removed half of it before I added the flour and water again. Do I have to remove half for days 2-5? I just want to make sure that I am doing this correctly.
cameron says
Hi Lisa am always try to make dough at home but it always disappointed me .
My friend suggest me your blog am first time read your blog post .
Hope so it will be benefical for me .
Thank you so much
Patricia Smith says
Hi, I follow your recipe and it just sat they and it had liquid on top, so threw it out and start a new one
It happened again. Please help me what am I doing wrong.
Yours Patricia
Lisa says
The liquid on top isn’t a problem. You can just stir it in!
Amanda says
Hi there, . This will be my 4th attempt at getting a starter going. I think I made a mistake. I thought I was using some rye flour but now I am thinking I used sprouted wheat flour (note to self, label things better). After 24 hours the baby starter was already pretty bubbly. Do you think using sprouted flour is going to mess it up? I ground some wheat today I can use and found the actual bucket of rye flour.
Stephanie says
Hey Lisa,
I just read through comments and I had “hooch” in my starter today and I didn’t drain it off before discarding and feeding. Is this a problem? I’m on day 3 using fresh ground white wheat. It had a beer smell. I just stirred it it. Should I start over?
Lucinda says
I am trying out starting my own sourdough starter is there anyway I can use it before the seven days are up
Suzi says
Love watching your YouTube channel! And thank you for sharing the recipe. Going to give it a go. You make it seem doable…lol
TheresaD says
In the video you use 1 c flour and 1/2 c water. In the recipe, it lists 1 c flour and 1 c water. Which one is correct?
Miranda says
My starter is smelling a bit cheese light on day 3 is this normal?
Cynthia says
I love your channel and now your blog too. I find watching you both relaxing and inspiring and I appreciate it. You give me an ‘in’ to ways and recipes that otherwise seem intimidating. Thank you.
Liz says
Unless I misread the instructions, in the video, day one is one cup flour and one half cup water, but the written instructions say one cup of each. Which is it? Thanks!
Madison says
Hi, I have never made sourdough starter before and I am wondering what “stir vigorously” means? Is there an amount of time you should stir for? Or a specific texture I am looking for? Thank you for the help! I am hoping to try making sourdough starter in the near future and am very excited!
Raynold Jackson says
Lisa,
Thank you for your recipes. I am on day 12 of starting my own starter using Einkorn whole wheat and am trying to decide what bigger container to use before refrigerating it.
Also saw on one of your videos you used about 8 chicken legs basted in starter and fried in oil1 I can’t find that recipe. Do you have something on this?
Thank you again,
Raynold
Jenna Sorendo says
Hi! New to sourdough and I have a few questions.How much starter does this make?
Annette Gregory says
Hi Lisa,
I’m on day 4 of making my starter and it isn’t very bubbly, and it has a liquid gathering on the top (doesn’t look moldy). Is that normal?
Lynette Garris says
Hello,
Thank you for sharing your sourdough starter. I have a question…in the video you stated to add 1 cup of flour and 1/2 cup of water but in your written instructions it says to add 1 cup of water.How much water do I add and also when I use my sourdough starter how much flour and water do I add back? Thank you
Susan Clayton says
I’m sixty nine years old and this is the first time I’m making sourdough starter. You have influenced me to just do it. I admire the way you conduct yourself, you are a fine example of womanhood, I believe. May God bless you and your family
Katie says
Hi Lisa! I recently stumbled upon your blog and I love everything about it! I cook with sourdough too, but mine is different than yours. It feeds off of sugar and dry potato flakes. I was gifted it 3 years ago and have been baking the most amazing bread ever since. I’m curious to try your starter and taste the difference there too. We’re a family of 6 and we eat a lot of bread. Thanks again!
Andrea says
Hi Lisa, love your blog! Thanks for sharing all your recipes.
Have a question, after the starter is active and you keep it in the fridge, you take it out a day before you plan on using it, do you put warm water or room temperature water and flour over your starter right after taking out of the fridge? Does the change in temperature affect the bacterias in any way?
Sandra C. says
Print Option for Recipe does not include instructions
Deborah says
Hi Lisa! Should the filtered water always be used at room temperature for making the starter?
Also, should it be visually doubling in size every day?
Thank you!
Sarah Panagopoulos says
Am I suppose to be discarding half everyday? I only did it on day 2… I’m now on day 5.
Farrah says
This is the best start recipe I have tried. The directions were simple and I got to watch my starter slowly come alive through the process, thank you so much! I also appreciated your deep explanation in how to maintain it after with fridge storage, that is super helpful.
Kathy says
Today is day 7 for my sourdough starter. What do i do on day 8? Is it ready to use?
Laura VanDerWende says
Should I be using a clean bowl each time I feed? Or can I continue to use the same one?
Lisa says
I just use the same one, and clean it every couple months!
Don says
Knows her goals and strives every day to achieve them.
Elysia says
I’m on day 3 and my starter has had hooch on top of it several hours before it’s time to feed it each day now. Is that normal? I just stir it in and then discard and feed.
Laura says
I always discard the top layer before I store it all together before I discard half, before the feed.:)
Peggy says
Wonderful blog, thank you! I started out with GNOWFGLINS too, I love Wardeh! But it’s been years since I’ve made sourdough, so here I am, refreshing my brain. Glad I found you! Blessings and Happy Mother’s Day!
Priscilla says
On day 7 here, I’ve done the 12 hr feeds yesterday and today. It appears bubbly but hasn’t doubled in size. It has increased some, but not doubled. Is it still ready to use do you think?
cheryl reese says
do i still discard half of the starter on days 6 and 7 when i am doing it every 12 hrs i am confused thank you i love your videos
Joule Fountain says
Ok, in your video you say when starting a “ starter” you said to use 1 cup of flour and 1/2 cup of water BUT in your written directions up to you say to use 1 cup of each. 1 cup of both will make a thinner starter whereas the 1/2 cup of water makes a better thicker starter ( in my opinion ). I watched you vid up there just to see how you personally made/make your starter at the beginning even tho I personally watched and fell in love with Elaine’s process ( zero waste btw ) aka Foodbod. To prove the resilience of sourdough, Elaine always but always uses stainless steel spoons and or a fork when working with her Star ( that’s her starter’s name). Her starters ( she has several now, using Cotswold flours there in the UK ). Her process is the easiest ever and she is now an Author with two books out on Sourdough. Anyways, sorry for the rambling, and thank you for your channel on YouTube. Love and hugs from Anchorage Alaska ♥️♥️♥️♥️
Cheryl Herbert says
Lisa since I don’t own a water filter device can I use spring water from a bottle?
Tina says
So I’ve made my starter and now I’m going to put it into a jar with a lid into the fridge. When I take it out the day before using it, do I need to leave the lid off after feeding it?
Lisa says
You just want to top it with something that isn’t airtight. I use a glass lid on a glass jar.
Jade says
Lisa,
This sounds so doable! I like the refrigerator option. I know I will need to do that!
What kind of bowl do you keep your starter in. The picture shows a jar…it sounds like a jar isn’t big enough? Is it? A har would take up far less room in my refrigerator.
I look forward to checking out more of your blog and finding tasty recipes!
Thanks,
Jade
Melanie says
I have an oily type layer each day ( I’m in day 3) should I be just storing that in before I add the daily 1 c water & 1 cup flour? Or discard it ( pour out the liquid that has separated)?
Thx!
Sarah says
Hi there! I so appreciate your website. You’re helping me learn to make a sourdough starter and it’s super helpful.
I have a question about sourdough starters (as a noob!) that I have yet to find anywhere and I’m hoping you can help. I’ve had a rough go trying to figure out my sourdough starter but it’s finally becoming active. What I can’t figure out is this: so in the beginning I would have around 100 grams of sourdough starter, would add 100 grams of flour and 100 grams of water. It wouldn’t grow much so it would end up being around 200 grams the next day when I went to feed it. So I would discard half and be left with 100 grams of starter and would continue the 1:1:1 ratio by adding 100 grams of flour and 100 grams of water.
Now, each day the sourdough starter is a different weight. Some days it’s up to 400 grams – on those days, discarding half would make it so that I’m left with 200 grams of sourdough starter. So I’m assuming on those days I feed it 200 grams of flour and 200 grams of water to continue with the 1:1:1 ratio? I’m just wondering if this will slow down the activity by feeding it a different amount each day. On the other hand, every recipe I’ve seen has said something like “discard half and then add 100 grams of flour and 100 grams of water to feed it” but if you have 500 grams of sourdough starter at that point, discarding half would leave you with 250 grams of sourdough starter. Therefore, feeding it with only 100 grams of flour and 100 grams of water would make it uneven and no longer a 1:1:1 ratio. Is it normal to feed it a different amount each day? Thanks in advance!
Dee says
My sourdough started smells strong like whiskey. Is this normal?
Kathy says
Maybe this was already asked, but when you say repeat day two for three, four & five & six & seven, does that mean you remove half the batter for each of those days as well? Thanks
Ruth says
Mmmm…I love sourdough bread and buy it often. I’d love to start baking! You say cover loosely but if it goes in the fridge, shouldn’t it be closed tightly to not pick up smells/tastes? And do you measure the 1/2 you discard or just eyeball it? Room temp is ok? Does colder house in winter or warmer house in summer matter? Thank you!
Mary says
Thanks for good resources on sourdough and spourting wheat. But…. I know you’re trying to make money here, but to have 4 ads active on the screen at all times makes for a pretty annoying read and super slows down the computer. Why not try some affiliate links or patreon-type subscriber method to make money and leave the ads out, please!?
Anonymous says
Perhaps make your own blog with those suggestions.
Ronda says
Thank you for a step by step instructions. I tried to follow another recipe & realized something must have been missing & my starter wasn’t working like it should have. Now maybe I can get busy making bread for my husband & me.
Cym says
Your video says 1 c flour 1/2 c water and the written instructions say 1c flour 1 cup of water. Will you please clarify this
Heather says
We began our starter probably 4 or 5 days ago. It is on our counter and it stinks so bad that it hits you as soon as you walk in our kitchen. I know that sourdough has a sour smell but this is really bad. What could we have done wrong?
Christina Mortimore says
Hi! I just started my starter-day 2! I removed half but there was water at the bottom was I supposed to remove that too or just the sticky part?! I fed it and now wait 24 hours again for the next 4 days?!
Brenda L Puckett says
After the first week do I continue to discard half everyday? I heard you say do not discard starter, so do I keep adding the discard to the previous day discarded starter and use it for pancakes and pizza dough? I am a little confused.
Brenda L Puckett says
After the first week do I continue to discard half everyday? I heard you say do not throw away the discard starter, so do I keep adding it to the previous day discarded starter and use it for pancakes and pizza dough? I am a little confused.
Lisa says
Once it is established, you no longer need to discard. You can just start using it! You always want to feed it as much, or more, than you currently have. So if you ever start just feeding it, and not using it, you would have to discard.
Sarah says
When removing half- How do I know how much that is? Do you need a scale to measure out half? Or do you just eyeball and remove half of what you have? Thanks in advance!
Christi says
But how much do we feed it once we are using it? If we are using if every day, or at least keeping it out for use each day, how much is discarded and fed?
Lisa says
I think this video would be very helpful for you- https://www.youtube.com/watch?v=Yf6t6GcjH8E
Lindsay says
Hello! I am on day 5 of the starter and I have also noticed the watery substance on top. I have mixed it in a couple
Of times, should I throw my mixture out and start over? Or is it okay mix it in? Thank you so much!
Brittney Howard says
Yours has been the most straightforward example of a sourdough starter I’ve found. I’ve been really nervous about starting one and maintaining it until now!
Sonya Starkey says
Now that my starter is ready to use and in the refrigerator, do I discard any each week when I feed? How much do I feed weekly? Or if I use it, how much do
I feed it? Thanks!!
Vicki says
Thank you for making “Sour Dough” the easy way. I have been following other site’s and I felt like I was left on a “Cliff Hanger”. You would get part of the information but not the “Complete story”. UGH!! Now that I know I can make my starter I want to make enough to give to friend’s, but I also want it to be easy. I never feel that I can find the recipe for making the bread. I have downloaded actually printed off your e-book. I have not went down to the printer as of yet do to not being able to climb step’s due to a injury. I will measure the amount’s for the starter but then I will do what you do-GO IT ALONE!! I am a older Woman and I have never followed a recipe! I often felt like they were leaving amount’s out just so the recipe would not work. My Husband say’s it is bc “You just don’t like anyone telling you what to do in the KITCHEN” LOL. This could be true. A tad or a pinch is how I have alway’s added to my food.. I have been canning all my life, now I am told YOU MUST PRESSURE COOK ,UGH!! I am doing it, and yes I am following the time frame but not always the measurments as I prefer what my Family will eat. 100 year’s ago my Grandmother preserved food and she lived through it!! I will glance at recipe’s to get a idea of what they are saying but never follow it to the T. Thank you for keeping this simple and real, down to earth cooking.
Debbie Harrison says
Quick question: On my sourdough starter…. I had bubbles (quite a few) on Day 2 but now on Day 4 they have steadily decreased. I’ve actually weighed my mixture and removed half wanting to be precise but it seems to be going down hill. Do I just need to be patient?
Thanks so much – I would appreciate any advice you can give.
Lisa says
Just be patient! Starterts are actually quite resilient!
Kelsey says
Hi Lisa! I am so excited to begin this starter journey. I was curious if you have ever changed up the flour you were using to feed the starter? Or if that would completely mess it up. I am thinking about starting it with regular flour and then possibly using whole wheat, but I don’t know if that is okay to do. Thanks!!
Terri says
I’m on Day 1 of my 4th attempt. Each time it’s doubled on the 2nd day, then after that never again. The first 2 times I got bubbles until the 5-6th day, then it just seems to die. Today, day 7 of my 3rd attempt there was a dry “cap.” I live in AZ, and have been weighing instead of measuring on attempt 2 and 3. I also use a jar instead of a bowl. Does surface width matter? I feel like giving up, but I really want to succeed. Any suggestions?
Jeff says
So excited to try it out. Thank you for sharing your work.
Vicky Fletcher says
I used this recipe and it turned out perfect I now have a great starter. I have made enough to where I can Give my friend a start dart thank you very much you very much have a blessed day.
Laura says
Hello!
I have a question about the ratio of flour and water. The video said 1 cup flour and 1/2 cup water while the blog post and recipe said 1:1. Can you let me know which one it is? Thanks!
Karen Walls says
On day 2 when you discard 1/2 starter & add flour & water the part you discard if you give it to friend do you add flour & water on same day or do they start on day 2??
Thank you
Lisa says
You would treat it just like the starter you didn’t discard. Keep feeding it along the schedule.
Jenny says
I am on day six ,Lisa. Starting with English muffins. Thank you for sharing souch. I love the UTube channel.
Lisa says
How exciting!
Mallory says
Will whole wheat pastry flour work?
Joan Houser says
Hi! When you store your starter in the frig, do you put a tight lid on it?
Ellen says
We are on our 3rd day of making our starter. It is not bubbling. How can we fix it?
Lisa says
It is not uncommon for it to not be bubbly yet only by the third day. Keep feeding and discarding, it will get there!
Dolores says
Hi Lisa,
I used your sourdough bread recipe for beginners and it didn’t turn out too good. I followed the instructions to a ‘t’ and the dough worked really nice. I love working with this dough. When it was done baking it looked beautiful on top, but it didn’t rise much and the dough was very dense and had a grayish color. What could have gone wrong? Id love to do this recipe again! By the way, my starter was active and bubbly. It is a month old. Your advice is very helpful.
Vickie says
So I’m going to feed my starter 1x a week. I take it out of fridge and feed it. Do I leave it out for a while or put immediately back in the fridge? How long do I leave it out for. Thank you so very much!!
Lisa says
If you are not going to use it for a recipe you can just feed it and stick right back in the fridge. If you want to use it, then you would want to feed it, leave it out to get nice and bubbly then use it.
Mallory Hanauer says
When you pull the starter out of the fridge to feed it, do you still remove half the mixture before adding 1 cup of flour and water?
Lisa says
You can. At this point in my sourdough journey, I never discard any discard, I just feed and use it. Also, you want to feed your sourdough starter in equal portions. So if you have 1 cup of starter, you would want to feed it 1 cup flour and 1 cup water. If you have 1/2 cup starter, then 1/2 cup water and 1/2 cup starter.
Anne says
If I go on a vacation for 1 or 2 weeks what do I do with the sourdough starter? Thanks Anne
Lisa says
Place it in the fridge. Ideally you want to feed it every week, but it can go a little longer.
Roberta says
lisa,
do you think the sourdough retains anything beneficial after it is cooked at such high temps?
Lisa says
Yes. It is still more digestible, and the nutrients that are not as heat sensitive will still be higher than conventional bread.
Holly says
Hello! Quick question about the timing of the sourdough starter. On day 3, my daughter knocked the bowl over, so I salvaged what I could which was about half. I fed it again and continued on. Since it was fed twice that day, I thought maybe I should keep feeding it twice a day, so I have been feeding it every 12 hours since. Today is day 5 and now I’m wondering if I have been over feeding or if something isn’t right. At the next feeding, I do have a layer of hooch on top of the starter, but it is not really rising in size. How do I know when I should feed the starter or just let it keep sitting?
Holly says
Day 8 now, still not getting any rising! I am quite stumped. I’ve used 100% white whole wheat flour this whole time, tried letting it sit in oven with light on, tried 2 feedings a day, tried feeding it at a 1:2:2 ratio…just some bubbles but no rising. :/
Lisa says
So sorry. Sometimes it takes longer than a week for it to really start to get bubbly. Keep feeding it for a few more days and see if you get some bubbles.
karen says
On instructions #2 you say to “do the same feed but every 12 hours” Am I feeding it the 1 cup of flour and 1 cup of water and also discarding as well or am I just feeding without discarding? I do not understand step 2.
I have yet to find a starter recipe that explains the steps very well for a beginner…..
Lisa says
You are feeding and discarding. The whole idea is just to give the starter fresh flour and water to build up the yeasts. You have to discard or you would have way too much by the end of the process. The reason for this is it is important to give it at least it’s volume in fresh “food”. This means its exponentially growing throughout the starting process, thus the discarding! Hope that helps!
Emily says
Could I use the half I would discard to start another jar?
Lisa says
You could, but I wouldn’t recommend it. Then you are having to keep two jars. I would say just use the discard for other recipes rather than tossing it.
Andrea says
My starter dosnt dubbel in volume. I cut down to feeding it only a 1 tbs
Danielle C says
I’ve followed your directions… today is day 7 and I don’t think my sourdough is ready. It never doubled in size and there are only bubbles on the top after I recently feed it. No bubbles that you can see from the side. Around day 3or 4 it started getting clear like liquid settling on the top and I read that it could mean it needs fed. So I started feeding it every 12 hours sooner than day 6. But even after feeding it more often for a few days, I can’t see a difference. I’m using an organic unbleached all purpose with filtered water from my fridge. I only use a wooden spoon. I’ve been discarding half with every feed. Any recommendations?
Lisa says
Sometimes it does take longer than 7 days for your starter to be really active, especially active enough to bake bread. You are right about the clear liquid, and that is an indication that there is wild yeast there that needs to be fed so that is exciting. I would give it some more time and keep feeding and discarding it. At this point you definitely can use it in discard recipe so you are not just throwing away all that good stuff.
Sophie says
Hi Lisa! Thank you for all the wonderful recipes. I’m just starting my very first sourdough starter and am
Looking forward to trying all of these. Quick question… after the first day when I went to feed my starter, a small portion was dry on top. I live in a very dry climate so don’t know if that contributes but wondering if it’s normal and if there’s anything I should do differently?
Thank you!
Lisa says
Hmmm. Did you have it covered? Or add enough water when mixing. Being a dry climate can have an effect on it for sure.
Meg says
Thank you for this recipe! Do I store this with or without a lid in the refrigerator?
Lisa says
With a lid in the fridge.
Aeriel says
Hi Lisa, I have started my sourdough and I am on Day 5 today. I noticed yesterday and today that my sourdough starter was kind of “runny” or “soupy”. However when I add the 1 cup of flour to 1 cup water it thickens up. Is this normal? I have noticed tons of bubbles and growth every day. I also have a line of liquid above the starter. Is that normal?
Lisa says
Sounds like your starter is hungry. The liquid is called a hooch and is a sign it is hungry. You can pour it off if you would like. Are you discarding your starter before feeding?
Aeriel Lindsey says
I am discarding half of it then feeding it. I am using all purpose unbleached flour as well. I am measuring exactly 1 cup flour and 1 cup water.
Lisa Ostrander says
Can I have your pancake recipe
This is my first day starting
I’m so excited
Lisa says
How exciting! https://www.farmhouseonboone.com/our-favorite-sourdough-pancakes-recipe
Christine says
Hi Lisa. Thank you for the detailed instruction. 😀
I am going to make the very first sourdough starter in my life!
I am curious that I have to discard almost three cups of flour in 7 days…
That’s a lot of flour…
After completing the starter, I need to feed them every week, and then again, I have to throw away half of it… another waste of flour…
Is there any way that I can save flour? 😀
Lisa says
It sounds like a lot of waste, but there are a ton of things you can do with sourdough starter. You can checkout some recipes here: https://www.farmhouseonboone.com/10-sourdough-discard-recipes
Christine says
So there is no replacement… okey! but mine gets… wrong… it does not rise 🤣🥲
I’ll try a new starter again🥲🥲🥲
Thanks for the reply!
Lisa ostrander says
Once we get to seven days and feed it once a week do I still take a cup out
Lisa says
When I remove half the mixture can I start another batch with the portion I removed?
Lisa says
You could, but then you will have to care for two starters which would be a lot. I would recommend using the discard in a recipe calling for discard.
Rebekah Fabila says
In your video you say one cup flour and a half cup water but in the recipe it’s one and one. I did one and one this morning fro day one but now I’m second guessing that.
Lisa says
The blog post will always be the most accurate. The video will also work, but sometimes things get tweaked after the video is published.
Arianna says
Hello! There was a link for a lady’s website with information on sourdough that you said you found helpful. I’ve looked all over for the link but I can’t find it.
Lisa says
Sorry it was recently updated. That was Wardee over at https://traditionalcookingschool.com
Dorian mcclain says
Goodmorning Lisa, im so happy that I found your blog. It gives this grandmother of 69 years old, such joy to see and ( read your recipes on sourdough) I made your whole wheat sourdough recipe. everything was going so well, the risings, I would call my husband as things were progressing, “I’m making it right lol, when I put it in the oven and watched it bake,, it didn’t rise, and it was like 2 bricks.it taste
Lisa says
Oh no that is such a bummer! I’m sorry. I’m wondering if the dough over proofed before it went into the oven. That can cause it to not rise during baking.
Madison says
Thank you for this post! I’ve been wanting to make a sourdough starter for a while now, and this shows me how easy it can be!
Lisa says
Good luck! Happy baking
Tammy says
How often should I clean the container or place into a new container?
Lisa says
I just do it ever so often when it seems a little too crusty, if you know what I mean. There is no hard or fast rule.
Brittany says
Hi, I am on day 7, and yesterday I completely forgot to let it only sit for 12 hours instead of 24. Is it okay to continue the process today doing the 12 hour? Thanks!
Lisa says
Yes for sure!
Tanya says
For a sourdough starter, does the water need to be a certain temperature?
Lisa says
Hi Tanya! I use Luke warm/room temp. Cold would work but more slowly as it will come to room temp as it sits out. Hot won’t work at all because it can kill the yeast and bacteria.
Whitney says
I’m on day 13 & our starter is bubbly, but it isn’t growing. I know our house is cooler than 70 degrees at times so we put it on a heating pad today. Any other tips as to why it isn’t growing?
Lisa says
Definitely keep trying. Sometimes it just takes it a while to get established. Temperature and type of water can be factors. A warm spot will definitely encourage growth, so this can be tricky in the winter. I set mine on my stove because it’s vintage and has two standing pilot lights. Some people may be able to put it close (but not too close!) to a wood stove. Let us know if the heating pad helped!
Meagan M says
Hi! We followed the 7 day steps and how starter is still not bubbling a ton and it did not pass the float test. What do we need to do?
Lisa says
It can sometimes take two weeks for your starter to be ready! I would keep going through the process a few more days and then go from there.
Maureen says
I tried making your starter with unbleached all purpose flour, and it failed. I don’t know why, as I followed the recipe. It never germented, and grew a houche. I ended up getting some starter from a friend, and I’ve been keeping it on the thicker side. I love all of your recipes, and so appreciate your videos too! You have a beautiful family, and I so appreciate all that you do to enrich other’s lives! Thank you!
Gina says
I started my sourdough yesterday, and you’re right, the hardest part is waiting! Thanks for the recipes, I can’t wait to try some.
Lisa says
Good luck on your sourdough journey.
Nancy Tapping says
I’m on day 3 of my starter that came from my daughter’s discard.i have been following the feed daily with half cup starter, half cup water and a scant cup of flour. It is bubbling right out of my 2 cup jar. When and how do I increase the volume so that I have enough to bake with weekly?
Lisa says
When you start with a already established starter (or discard) you actually don’t need to follow this schedule. You can just feed and use at this point. If you don’t discard any of the starter and then just feed equal amounts, the starter will grow to a point you will have plenty. You can also keep it in the fridge until the day before you want to bake. Feed it and then use it once it doubles in size. Hopefully that helps.
Mary Dayle Corley says
Hello, Lisa. I am so thankful for all you’ve shared about making sourdough starter and making the bread.
I have a question about knowing when your starter is ready. I see that mine is bubbling and more than doubled within 8 hours of feeding, but when I do the water test, it sinks to the bottom. I just don’t want my first loaf to be a brick. Do you have any suggestions? Thank you so much!
Lisa says
Hm that is interesting. The point when you want to use your sourdough starter is right about when it has doubled or right before. If it is after the peak, when it starts to fall, then the bread won’t rise well. Now this isn’t something that you need to be watching until the minute it peaks or all else fails. There is a lot of wiggle room.
Mary Dayle Corley says
Hello again! I meant to ask how to increase the amount of starter. I continue to remove half and add the same amount of flour and water every time. Ther must be something I’m missing about how I can have 2 cups of starter to use to make bread when my starter only makes 1 or 1 and1/4 cups every time it is fed.
Maybe I should’ve looked for FAQs to see if this question has already been asked! Thank you again!
Lisa says
So once your sourdough starter has been established, you don’t actually need to keep discarding. You can either use the “discard” in recipes, or just feed. The problem with not discarding is that you have to feed your starter more flour and water to keep it healthy. Not discarding will help you build up the starter.
Danielle says
Hi. I’ve been following this, I’m on day 7, and my starter has never risen. I keep it on top of my fridge so it’s at about 68-70. It’s very very bubbly but not rising. Can you help?
Lisa says
Sometimes it takes more than 7 days, especially in the winter when the temperatures are cooler. Is there a slightly warmer place to keep the starter?
Claire says
I haven’t made in a few years and forgot about and ruined my last jar. I’m on day five of this one, very few bubble’s on sides of jar and some water separates on top. It’s mixed very well but each day, water on top. Also uses so much four! I’ll wait to see bubbles after today but never had this issue is past, wondering why? Thanks