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.
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.
Reasons to 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 sourdough 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.
Watch my video: all about homemade sourdough starter from scratch
The process of homemade sourdough starter from scratch
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.)
Wooden spoon
Tea towel
The Process
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.
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.
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.
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
Gnowfglins Sourdough ECourse and EBook
When I first made my starter six years ago, the blog Gnowfglins was my go-to resource. Everything you ever needed to know, and more, is available there.
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 for when you are making your sourdough starter.
My favorite sourdough pancake recipe
Every Saturday morning I bust out my two cast iron skillets and fry up a stack of sourdough pancakes a foot high (slight exaggeration). Smothered with grassfed butter and pure maple syrup, we start the weekend off right!
Mix together in a glass bowl:
2 cups sourdough starter
2 eggs
4 tablespoons melted coconut oil
2 tablespoons honey
1/2 teaspoon salt
1 teaspoon baking soda
Add the baking soda last and watch the batter foam up to the top of the bowl.
Preheat a cast iron skillet on medium heat. Add a little coconut oil. Wait until the oil is nice and hot. Add one ladle full of pancake batter. When the top is covered with bubbles, give it a flip. Let it cook another 30 seconds or so, on the other side.
Plate it up and soak that thing in butter and syrup.
Thank you so much for stopping by the farmhouse! I hope you start incorporating homemade sourdough starter in your home, and enjoy its many benefits!
This post contains affiliate links for your shopping convenience. See my full disclosure HERE.
Check out my other sourdough recipes and posts
Healthy One Pot Meal- Sourdough Skillet
How to Make a Sourdough Starter from Scratch
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.
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 the right amount of flour and water is feeding the growing colony of beneficial yeast. If you weren’t discarding half, the half 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 mature.
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.
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.
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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?
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.
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.
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?
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. [email protected]
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!
Johanna says
Hey I love your blog. Question can you use peritfied water?
Lisa says
I’m not sure what that is.
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!
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.
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.
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.
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