This Sourdough Starter is pretty darn easy to do and a great option for delicious homemade baked goods! A sourdough starter doesn’t have to be a chore, and the end result is worth the patience in the beginning. If you like homemade treats try my Sourdough Pretzels!
Sourdough Starter
I have to start out by saying that this is how *I* do a starter. I have watched every expert under the sun and read every book and let me tell you something… they are all different. So I have been testing and testing and retesting and using life experience to determine what works best for me. Well, I finally decided on what worked best for me, and it could not be easier and straight forward. The ingredients are simple: flour and water. And, with just two measurements to remember, the feeding is a piece of cake (or should I say bread😉) as well!
Getting your Sourdough Starter Started
Now if you want to bring science into it, the type of flour and type of water you use are important. They can produce a better product. But I am here to tell you that you can absolutely use all-purpose bleached flour from Dollar General and it will still be ok. Make sure you have the following materials and ingredients on hand:
- Jar & Lid – I prefer glass, you don’t want to use metal or plastic. If you don’t have a lid use a paper towel and rubber band.
- Flour – I prefer organic unbleached all-purpose, but also love whole-wheat and bread flour. Or, give rye flour a try.
- Water -Purified is best. Have chlorinated tap water (as most people do)? You can use bottled water or just set the water out uncovered for 24 hours before using it to feed your starter. This allows the chlorine to evaporate so it won’t kill the wild yeast.
That’s it for supplies! Now, let’s get to making the starter.
How to Make a Sourdough Starter
Remember these amounts: 1/2 cup flour and 1/4-1/3 cup water. These are the only measurements you will need to remember throughout this entire process of creating your sourdough starter. And trust me, you will use those measurements a lot with all the ‘feeding’, going on! After all, the goal is to get those microorganisms to work for that sour and fermented flavor that sourdough is known for.
To begin, add the flour and water to a jar and stir well. Try not to use a metal spoon. After all, Grandma said she always uses the handle of her wooden spoon to stir. Now gently cover the jar (do not seal it closed) and let it sit in a warm place (70°F is best) for 24 hours. The best option for a cover is a paper towel and rubber band. Or, just remember to keep the jar lid loosely sealed. Try to keep it in an area of your house that is somewhat warm. Very cool rooms tend to slow the action of a starter. Wait 24 hours before checking the mixture.
‘Feeding’ the Sourdough Starter
With sourdough starters, you will hear the term ‘feeding’. This is simply adding the flour and water to the mixture to keep the microorganisms working. Remember the measurements I told you to get ingrained in your brain? The 1/2 cup flour and 1/4-1/3 cup water is all you will need throughout the ‘feeding’ process.
Day 2: After 24 hours, check the mixture for bubbles. If you see bubbles, add the flour and the water, mixing it well, and let it sit for the next 24 hours. If you don’t see bubbles, do not get discouraged! It sometimes takes a couple of days for the science of it all to work. Just wait another day (or even two) until the first feeding.
Day 3: After another 24 hours, check for bubbles. If you do see bubbles, remove half of the starter, add the 1⁄2 cup flour and 1⁄4-1/3 cup water and stir thoroughly. Let sit 24 hours. Oh, and don’t get rid of the starter you removed! I will give you some ideas on how to use this in the end.
For the third feeding, remove half of the starter (but don’t throw it out!), and feed with 1⁄2 cup and 1⁄4 cup water, stirring thoroughly. Let sit 24 hours. (And yes, you can begin a new starter with the discard! Try adding a new kind of four! Or simply use to make crackers or pancakes.)
On days 4, 5, 6 you can feed it 2 times a day with those measurements that are sure to be memorized at this point😀. Continue this routine (discarding before feeding) until the starter is consistently bubbling and doubling in size within 8 hours of each feeding.
It is now ready to use for a perfect Sourdough Bread!
How to Store a Sourdough Starter
After all the feeding and you know you have a strong, active starter, you can store the starter in the refrigerator and feed it about once per week. When you plan to use the starter, pull it out of the refrigerator 24 hours in advance to feed it and allow it to warm up and grow.
These starters get better with age, so don’t think you have to use it right away! Sourdough starters are hearty, so they last quite a while. But, like all living things, it can get ‘sick’ or go bad. If it turns pink, red, moldy, or gets a really putrid smell, throw it out. After all, you now know how to start again!
What Flours Can You Use in a Sourdough Starter?
All grain-based flours will work beautifully in a starter. A few examples are:
- Rye
- Bread Flour
- Rice
- Whole Wheat
- Einkorn
Truesourdough.com has a great comprehensive guide to flours.
Vanilla and Bean has a great guide to Gluten-Free sourdough starter.
What to do with the extra Sourdough Starter?
As I said, don’t throw out the sourdough starter that you remove each feeding time to make room for the starter to rise. Just make sure your sourdough starter is room temperature (about 70°F) before using it in baking. Here are some ideas on how to use (and enjoy) the excess sourdough starter.
- Sourdough Bread (not until day 6 or 7)
- Sourdough Pancakes (seriously SO GOOD!)
- Sourdough English Muffins
- Sourdough Brownies
- Sourdough Pretzels
- Cinnamon Rolls (the best!)
- Banana Bread
- Sourdough Crackers (like saltines)
- Sourdough Chocolate Chip Cookies
- Sourdough Pasta Noodles
As I mentioned, this is how *I* make a starter. King Arthur recommends 1 cup flour and 1/2 cup water and they suggest you weigh ingredients with a scale. (This is the same equivalent that I use, just doubled.) Pro Home Cooks has a great free downloadable Sourdough guide for those who really want to understand the science behind it.
Here is the recipe for Simple Sourdough Bread!
Looking for More Homemade Recipes?
The Best Homemade Chocolate Milk
Sourdough Starter
With just water and flour, you can make your own sourdough starter for all your homemade bread recipes!
Ingredients
- 1/2 cup flour, whole wheat or unbleached all-purpose
- 1/4-1/3 cup water
- 1 glass jar, or bowl
- 1 paper towel
- 1 rubber band
Instructions
TO BEGIN
-
Start the process by adding 1⁄2 cup whole wheat flour and 1⁄4 cup water to the jar. (If you need more flour to reach a pancake batter consistency, you can add up to 1/4 cup more.)
THE FIRST FEEDING
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Stir thoroughly and cover with a towel and rubber band. Let sit for 24 hours at room temperature. (Try to keep it in an area of your house that is somewhat warm. Very cool rooms tend to slow the action of a starter.)
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After 24 hours, check the mixture for bubbles. If you see some, add 1⁄2 cup all-purpose flour and 1⁄4-1/3 cup water. If you don’t see bubbles, give it a stir and let sit 24 more hours.
THE SECOND FEEDING
-
Check for bubbles again. If you do see bubbles, remove half of the starter, add 1⁄2 cup all-purpose flour and 1⁄4-1/3 cup water and stir thoroughly. Let sit 24 hours.
THE THIRD FEEDING
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Remove half of the starter, and feed with 1⁄2 cup all-purpose flour and 1⁄4 cup water, stirring thoroughly. Let sit 24 hours.
ADDITIONAL FEEDINGS
-
On days 4, 5, 6 you can feed it 2 times a day.
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Continue this routine until the starter is consistently bubbling and doubling in size within 8 hours of each feeding.
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From this point, you can store the starter in the refrigerator and feed it about once per week. When you plan to use the starter, pull it out of the refrigerator 24 hours in advance to feed it and allow it to warm up and grow.
Recipe Video
I used this starter to make seriously decadent Chocolate Sourdough Brownies!
How long do you bake it for ? At what temp ?
Here is a recipe for sourdough bread: https://iambaker.net/simple-sourdough-bread/
Hello, I am confused about the starter.
There is no mention for days 4,5,6, if I am supposed to take out half the starter with each feeding?!
Richard, I just came the ask the same question! I’d love to know the answer. The day 3 instructions have you taking half the starter out, but then says do this for the third feeding. Why not include that in the Day 4 instructions? Is it a typo? Then, what to do with all the jars of spare starter? I don’t want 19 jars of starter lying around. Should I pop it in the fridge and let it hang out until I’m ready to use it? If you can use the discard after only 3 days, will it really be strong enough (like have enough yeast to raise bread?) Gah! I have questions! I didn’t take the second half out of the jar in the day 3 instructions and am wondering if I messed it up. Help, I Am Baker! I don’t want to waste my flour.
I’m not sure what you mean by “why not include the Day 4 instructions”. They are written in the post (which I recommend reading) and as detailed as I can possibly make it.
You can either BAKE with starter or DISCARD it. Use it or lose it so to speak. When you have established a healthy starter (day 6-7) then you can use it to make Sourdough Bread or place it in the refrigerator and discard+feed once a week.
Amanda, thank you for your response! After posting this I did go back and realized I was reading inside the post still and not the directions that were listed at the end. The directions at the end were much clearer (for the girl 😳). I was confused inside the post explanation where it states twice in the day 3 instructions to discard half (I thought those were the instructions). In the instructions at the end you explained it as feedings rather than day 1, 2, 3… and said to discard every feeding to help it rise. That cleared everything up. I just wondered if the discarded starter would be strong enough to use right away if it wasn’t in the 6-7 day range. Can I continue to toss the discard in the same jar? I hate to toss it but also don’t want multiple jars of started started. Hope you don’t think I was giving you attitude! I’m the kind who jokes quite a bit and tone is hard to convey in text. You’re awesome.
Hey Andrea- so glad you found the information needed! A 3-4 day old starter has not been strong enough to produce a good sourdough loaf in my experience, but I guess it could be different for others? I often use my discard in baking, but also to start new jars of starter. Hate to throw it away! 🙂
It says,”discarding with each feeding”
How much starter do I use when making a loaf of bread?
Here is a recipe: https://iambaker.net/simple-sourdough-bread/
How much started do I use??
I live in Denver, does elevation matter?
https://www.culturesforhealth.com/learn/sourdough/how-altitude-affects-sourdough-baking/
Here is some info for you.
Can you use self-rising flour for this
Thank you for the simplicity of the starter. Can’t wait to start. You make it sound foolproof, I can gum up any recipe, it seems. Can’t wait to make brownies on day three.
I can’t wait to try this. Thank you
Can you freeze the starter
I am anxious to get this started. Thank you so much for this information. I will let you know how it turns out.
I’m thinking of baking the sourdough in a loaf pan (sandwich bread). How long to bake and at what temperature? Thank you!
What size Jars are you using?
Quart and sometimes bigger.
Amanda,
Quick question: What do I do with the half of. starter that I will be removing from 2nd and 3rd feeding? Just toss it away? Or I can use it to bake a loaf?
Thanks
You do not start removing until the 3rd day. The sourdough starter is not ready for Sourdough Bread until day 6 or 7. You can make other things with the discard, as I have listed in the post. 🙂
Do you need to keep discards separate or can they be combined each day? I’m totally new to starters and would like to make use of the discards.
And what is the difference between the discards that can be used and the Final starter?
I’m on day 4, every time I add, I need to take some out, right?
Yes!
Hi- can you use the starter for bagels?
Yes
Are you removing half of the starter every time you feed after day 2 , ie. The days you are feeding twice?
Yes
When i store the finished starter in TGE refrigerator, do I still cover with a paper towel or use a closed lid on TGE jar?
Thanks
Stored in the fridge it should be covered.
Question – on days 4,5 and 6 do you remove half the starter before feed on each day?
Yes! Remove before feeding. 🙂
by the end of day 7, do we use the whole starter dough to bake the loaf or can we keep some of it to keep feeding to bake other loaves? Do we need a bigger jar to be able to feed the starter?
YOu won’t need the whole starter to bake a lof, but you could probably make a couple of loaves! But yes, at the end of day 7 is where you decide on whether you want to pop it in the fridge (1x a week feedings), keep it on your counter (daily feedings) or discard altogether.
I keep my home cool in winter/spring…64°F
How will this affect my starter?
It will grow slower, you may need a few days to get it started. Or you can find a warmer spot (like laundry room or boiler room). Just keep it covered with paper towel and rubber band so no dust gets in.
Is there a different pretzel bite recipe to use the excess in? The link at the top takes us to a recipe you say isn’t for sourdough.
Yes I would love to know as well!
Sourdough pretzels recipe please
My starter smell like rotten egg, is it suppose to be like this? Mine have lots bubbles.
If your starter smells unpleasant – like rotten eggs, or vomit, or something equally disgusting it may have become contaminated with less friendly bacteria. Don’t give up – it is often possible to resuscitate your starter. Wash a clean jar, and add a teaspoon or so of starter from your smelly batch.
Hi! Thanks for this! I lost the page and was going from memory – fed on day three without removing the “discard.” Can I still use this, or do I need to start over?
You should be fine. 🙂 Just remove some tomorrow.
When you decide to put ithe starter in the fridge…do you remove half the starter before you feed it..does it need to warm up before feeding..thank you..
I remove some so that there is about 1 cup in the jar. However, I have placed a fed starter in the fridge and it was fine.
On days 4-6..I an taking out half at both the feedings ??
Thank you for sharing this recipe Amanda. I am on day 3 so later today I will remove half the starter and feed it. Can I use the removed starter right away? Also if I keep a starter in the fridge, should I let it sit out before feeding or can I feed right away once I take it out of fridge?
You can use day 3 discard for easy things like waffles and pancakes! I wouldn’t make sourdough bread until day 6-7. Glad your starter is going strong!
If I start with all purpose can I feed with wheat? And switch back and forth?
It depends on how well you want to “know” your starter. Each flour has a distinct flavor and odor and delivers different flavors in bread. If you don’t mind a hybrid then I would go ahead and mix. I have mixed all-purpose and wheat flour with success, but have not tried any other variations.
When we are ready to store start in fridge which is best a regular lid or the paper towel and rubber band? I am assuming the regular quart jar lid. Won’t the starter dry out with paper towel?
I am on day 3 of the starter- When I went to check it after noticing that it had filled about half the jar, it had completely fallen. Does that mean something? Do I continue?
That just means it was hungry and not fed fast enough. If your sourdough is thriving (sounds like yours is) you can feed it 2 times a day.
Amamda
Think you, I’m from Ca and grew up with San Francisco sour dough!
I’m now living in rural Oklahoma , I’m missing my sour dough, and sourdough English muffins, not to mention sourdough and still cut oaks pancakes 😋. I will be using your sourdough recipe and I sure appreciate you.
Diane Waltman
I loved watching your video, can we be friends ? 😃
Question, what brand of Dutch Oven do you have?
Ha! Thanks! It is a Staub.
I can’t wait to try this but when I start taking out half do I have to use it right away or can I add more discard
When you start taking some out on Day 3 or 4 you can use that or throw it. Yes, you continue feeding those days, and maybe even feeding twice a day.
Mine does not small like yeast! Put some in biscuits I didn’t like the taste. Throwing out, starting over. Thanks for recipe!
It should start to smell on day 3, more and more strong as you go. I wouldn’t throw it out just yet! Remove some, discard that, and feed it. I bet it will come back to life!
I forgot to feed mine on day 2. 🙁 Googled it and as directed I poured off excess liquid and fed it 1/2 C flour and 1/4 C water. I hope that is right! I set alarms on my phone so I don’t forget again!
Do I remove 1/2 the starter for every feeding?
Thanks so much! Excited to try crackers and br browniea as well as the bread!
I actually don’t discard until day 3, but if it is going well for you then stick to what works! 🙂 So yes, you remove before feeding moving forward.
When your starter is ready to use. The amount you take out to make your bread do you add the same amount back into the bark with the water.
Thank you
Deirdre
Hi there.
I’m up to day 5 and the weather has gotten colder. My starter has got a bit of liquid on the top and smells like vinegar today. What does that mean? Is it still ok? It’s been going great up until this cold day. I’ve read through all the comments and couldn’t find anyone else with this.
I would pour the liquid off and then feed it, but add a little less water than you did previously. If you are on day 5 you can feed this 2x a day, and it should be perfect by tomorrow!
Hi and thank you for the video, very informative . I just wanted to ask if you start with one kind of flour, so you need to continue with the same flour or can it be changed. Also can it be done with a spelt flour. And do your recipes tell you how much starter you add in your recipes
Thanks you from Australia
Most experts do not recommend changing flours, they say you should stick to the same flour that you started with. However, I started one with an AP flour then changed it to have bread flour about 6 days in and it thrived.
Day 4 and mine still smells good but there is liquid and no bubbles, can I drain off liquid and feed to revive or should I start over
thank you
Yes, I would drain it off and try adding more flour. Stir, then see how much more moisture it can take before turning into the pancake batter consistency!
On day 4-6 you say to feed the starter. Do you also take out part of it as you did on days 1-3?
No, you are not discarding until day 3
Hi Amanda
On day 4 when I feed it twice do I also discard twice.
Thank you
Deirdre from Toronto
Quick question: tried reading through to see if anyone asked this already but didn’t see. The “discard” which is just half of the starter; can you use that as a 2nd starter? Or am I missing something?
Actually, I see the answer now! Thanks!
I am on day four and have noticed that most sourdough “discard” recipes call for 1c. of starter. If I discard half of my starter before feeding, it measures out to be 1/2c. How do I get 1c. of starter without using the entire thing? Thanks!
You can feed your discard! 🙂
Hi Amanda! I’m on Day 3, going strong. I’m wondering about combining discards. Tomorrow, when I feed twice, can I combine the discards from each feeding to bake something with that night? That is to say, as long as they’re from the same day, is it ok to combine the discards? I’m just thinking I won’t have enough for the discard recipe I want to use.
Also, I made another starter from Day 3’s discard, just to see how each one does. Since these 2 are on the same schedule, could I combine discards from BOTH?
Thanks so much!!
Yes! You can absolutely combine discards! I actually made sourdough bread with my day 7 discards and it was fabulous! And yes, you can combine the 2 different discards. I have fed discards if I know I am baking in the evening just to make sure they are happy before I use them up. 🙂
Day 4 my starter has soft crust on top. I keep it inside the oven with light on. Do you know what caused the crusty top?
On days 4-6, do you DISCARD before feeding or just feed twice daily?
Discard before feeding! 🙂
Hi Amanda, Thanks for your blog. I was excited to see this as I’ve used sour dough in the past, but I have to stay gluten free for right now so I started with 1/4 cup of GF flour and about that much water. I fed same amounts on the first day and on the third day when I went to remove 1/2 of the starter, I found some gray globs in the batter. It didn’t smell bad; but I threw the whole thing out. Any helpful hints you might have? Thanks for your help! 🙂
Oh goodness! That happened to me once and I threw it out as well. I would start over (hopefully you have already) with the same flour and just make sure it’s at a constant temp. (Our home ranges from 60-70 so I move it around to keep it warm.). Good luck!! I have a feeling it will work this time! <3
Hi Amanda,
I have completed my sourdough starter and it is now in the fridge.
When I go to feed it once a week, do I take it out and let it get to room temperature first? Also when i feed it do i have to discard half of it before feeding it? Do i only give it the 1/2 cup flour and 1/3 cup water ratio?
Thank you for your help.
Hi Darlene!
After you have established your starter and have refrigerated it, take it out once a week and drain off any excess liquid. (If there is any) Remove half (you will want at least 1/2 cup to remain) then FEED IT! (cold). I like to use warm water when feeding. Mix and then let it sit on the counter (70°F) for an hour or two to help the feeding. Then pop it back into the fridge.
on day 4-6 you said to feed it twice a day can you feed it just once in 24 hrs
You can, however it will fall pretty dramatically between feedings.
Is my excess that I “discard” on day 3 considered active that I could use to make bread?
After days 6,7, do I need to put in the fridge or will it hurt it to let it continue on the counter for a few more days?
Yes!! You can leave it out as long as you are using it!!
I posted a question yesterday. But I don’t see it so I’ll ask again. I’m using rice flour to make gluten free bread. When I do make bread do I continue using rice flour? Or do I use a gluten free all purpose flour? Thank you.
Hi Lola- I haven’t made the starter with Rice Flour and certainly not with Gluten Free flour so I wouldn’t feel comfortable offering advice on this.
Hoping to find banana bread recipe on your site.
https://iambaker.net/sourdough-banana-bread/
If my jar is large, do I have to discard with each feed? I have been. Mine is bubbling and smells ok but it’s not doubling in size. I did feed it twice today. I’m on day 7. Can’t wait to use it!
You don’t have to discard as much as long as you are seeing consistent growth and bubbles! I missed 2 days of discarding in one of my starters and it was just fine. (Just don’t tell the experts I sad that😂)
Good morning, I may have fed my starter too many times without discarding, will that matter? Lol, I can’t remember which step or day I’m on anymore! 🙈
lol, as long as it is continuing to rise and not overflowing, you should be ok. 🙂
Can you put the discarded starter in another jar and keep going with it to make additional starter to gift to friends?
Yes.
Can this starter be used in a bread machine. When would I add it in
I am working on getting a mature starter, do you have a recipe for sourdough pancakes to be used with the discard, please and thankyou!
Mine was a fail..made me sad to waste time and ingredients..
It probably wasn’t!! I have seen a starter revived after several days. (Even weeks!) Simply changing how you store it could make all the difference. For instance, sometimes I cover mine (without tightening the lid) and that seems to help. 🙂
It’s not a fail, I am sure it could be revived. I’m sad you gave up!
Could you use gluten free flour?
Hi Amanda,
I Will be using my starter tomorrow to make your bread. When I remove 3/4 of a cup. To make the bread, how much do I add back into my starter. Getting a little confused as what to do. Or do i just remove and add 1/2 cup with the water once a week.
Thank you
Deirdre
On days 4, 5, and 6 do you discard some starter before feeding?
after day 3 on starter it didn’t double feed on day 4 if it doesn’t double what then
Feed it again and give it another 12 hours.
can i use the discard in muffins if so how much for 1 cup flour and do i use baking powder also
Our starter was bubbly, but now we are on day 7ish, and it hasn’t been bubbly for a few days… It does have bubbles, but not enough. I don’t know whether to leave it alone to grow more bubbles (it’s cool these days) or feed it more… Suggestions? And how would I know which to do? I fed it twice a couple of times, but it didn’t seem to make a difference. Help!
I would make sure your ratios are as good as you can get them. For instance, start over in a new jar with that starter. Measure out 1 cup, then add 1 cup of your flour, then 1 cup of warm water. If it doesn’t grow (and double) in 6 hours, then it might not be a productive starter. HOWEVER, if there are bubbles, it can be revived. You can try with a better quality grain flour, make sure you are using warm (non-chlorinated water) and that it is in a warm place, around 70°F. Good luck!
Hi Amanda, I have tried so many of your recipes and I love them! I love your blog! I’m trying this sourdough starter for the first time. I have two questions please –
1. You mentioned you can use day 3 discard in other recipes. But what about discard pile from day 4, 5, or 6 onwards. Can a discard from any of day 4, 5, or 6 or all of it discarded together from day 3+4+5+6 be used in recipes?
2. Once we put the ready starter day 7 in the fridge, how long can it stay good? And with once a week feeding, do I feed it and put it back in the fridge right away, or leave it outside at room temperature to bubble up again?
Thank you so so much! I’m excited to try this sourdough bread the first time. Thanks so much again!
Does this work for gluten free flour as well?
Hi Amanda!
Thank you so much for this recipe!! Can’t find any yeast out here, so this is perfect! I’m on day 3 right now and I’m wondering how big of a jar you would recommend I use. I started out with a small mason jar, but had to quickly switch my starter out from that last night before we had an overflow on my counter lol.
Thanks for all your help! Oh, I’m loving your IG videos!! I wish the food in my fridge would magically change too!!! LOL 🙂
Hi Tiffany! I use a large jar, but it does get tricky with stirring and keeping clean. Hubby uses a quart jar, then changes it out every 3rd day or so. (The jars can get crusty, fast!) Sorry about the overflow but YAY for a happy healthy starter! 🙂
Amanda, have I told you how much I think you rock? I started the starter two weeks ago and a week in my husband and I made the sourdough…OMG! You’ve got to be kidding!! It’s amazing! Then, I made the crackers, my husband made your banana muffins, and on Sunday, I made the cinnamon rolls. I had to put the starter in the fridge because my pants were telling me no mas!! But, we’re pulling that bad boy out later this week to make more bread, crackers, popovers (Easter dinner) and cinnamon rolls (Easter breakfast), goodbye skinny jeans! 😉 Everything from your recipes worked just as you said. I’m obsessed and so is my husband! We’ve had the best time baking in the midst of the chaos. It gives us something fun to look forward to!
Hi,
Allan from Australia. My starter seems to be splitting, there is a clear type liquid about half way through the mixture.
That’s ok! You can either mix it in, drain it, or add more flour (not water) to combat the moisture. (I usually drain it.) Keep feeding on schedule and you should be fine!
Hi,
Thank you so much. Going well so far.
Hi Amanda
My starter has been going for 7 days…however it is not doubling. If I leave it more than 12 hours it will just start to look the tiniest bit bubbly. It smells fine but not sourdough like. I started one last week that went bad (smelled terrible). Am I wasting my time with this? Do I only feed when it doubles in size and is bubbly? And if so, then how many more days do I give it?
Thanks!!
Can I make it with atta or chapatti flour?
Yes, wheat flour will work.
im on day 7 do i go back to feeding one a day ?
Day 7 means you can make sourdough bread now! 🙂 If you are not planning on using it for any baking, I would place it covered into the fridge. When you are ready to use remove from fridge 12 hours before use, feed, and then use.
What if it bubbled but never grows? I threw out the first batch thinking I did something wrong and started a second batch, keeping it in the oven with the light on to keep it warm. It was bubbly and smelled like vinegar before 24 hours so fed it early. I am on day 4 and still get bubbling but it never puffs up. The mixture does get thin though.
You may want to try less moisture next feeding. For instance, add 1/2 cup flour but no water. If you can stir it (incorporate the flour in with ease) then do not add water. Let sit for 24 hours. If that works and you see it rising then resume normal feedings.
I’m going to try this starter. My husband talks about the pancakes his grandma made and how they rose up, I’m wondering if she could have used something like this. How do you make your pancakes?
Here is a recipe: https://iambaker.net/sourdough-pancakes/
Can you use bleached flour ?
Yes, you can.
I have read and re-read your instructions, but I want to confirm: According to your recipe, for the FIRST feeding, you do NOT discard. So subsequently, after the first feeding, you end up with about a 1 cup starter that you then discard half of for the 2nd feeding (and onward). Then you continue to feed the 1 cup of starter with 1/2 c flour and 1/3 c water. Is that correct?
That’s what I did and I’m on day 5 (though didn’t do my 1st feeding until day 3). If it’s not correct and I should have discarded before the first feeding, should I discard a cup on my next feeding to get it back down to half cup of starter? Thanks!
I tried my first starter Sun 4.19.2020, 2nd day was bubbly, (2 Tbsp flour/2 Tbsp water). 2nd day it was bubbly, so fed equal parts again. 3rd day, my started formed a brown liquid, so tossed & restarted.
I am now using your steps for starter- I have to say, it is quite thick & gooey. I’ve also put a heater around the jar. Wobdering how warm your kitchen is? I lean toward a cooler home (68), so wondering if your home is warmer than mine (Texas).
Hi there!
Love your blog and videos! Can we deviate from the amount of flour and water that we originally used? We went to check on our relatives and was gone for three days, someone else “fed the starter” for us and used wrong measurements. One day was One tablespoon of flour one tablespoon water, the other days were 1/2 cup of flour and 1/2 cup water. Is it trash? It is actively bubbly tho and looks really lively! Thanks for your guidance. Don’t want to throw it out.
Nope, not trash!!! It will be just fine!
Thanks for the wealth of information. My first batch I used good old bleached flour and tap water. It was super happy! I fed it in the evening of day 2 and waking up today on day 3 I could smell it as soon as I walked in my kitchen and it had risen up into my paper towel. I’m assuming it’s just super happy? I removed half and put it in a bigger jar and fed it. After realizing I wasn’t supposed to use tap water I made a second batch with filtered water and it hasn’t bubbled as much, once it’s ready can I mix the two together or should I keep them separate? Thanks!
You can absolutely mix them together, but it might be fun to taste test first. Bake up sourdough bread with each starter and see which you prefer. They will be different! Each starter has it’s own properties and flavor characteristics and will each produce a different bread. You are creating something fun! <3
I was gifted your sourdough starter. I fed it and made your banana bread and added carob chips. It was delicious! I had some questions but I read every question posted and believe I intuitively found the answer. Thank you so much for your time and effort you have given us with your pages. #amandarocks
You are so very welcome Elizabeth!! Thank you for the kind words! <3
I used white whole wheat flour. I’m on day 2 and it’s bubbling, but it has a grayish marbling through it. Should I start over or keep on with this batch? I wish I could send a picture. It doesn’t smell very good, not like a yeasty smell I thought it would have.
(This is the first time making starter so I can’t really rate the recipe yet.)
Thanks.
It sounds fine. You can either drain off excess liquid and try to remove grey parts or you can simply stir it in. The next time you feed it, consider adding a little LESS water than called for.
Hello, once you use part of the starter, should you feed it, let it grow, then put it in the fridge? Or can you put it in the fridge right after feeding? Thank you
I started your sourdough recipe. I’m on my 3rd day but it has bubbled but today it has a yellowish liquid on top. Do I start over from scratch?
Also where do I go to get your recipes?