Sourdough Bread: A Beginner's Guide - The Clever Carrot
It's made with 5 simple ingredients: bread flour, active sourdough starter, water, salt and olive oil (which makes the interior crumb incredibly ...
sourdough starter
It’s unique because it does not require commercial yeast in order to rise. Instead, sourdough bread is made with a live fermented culture a <anchor>sourdough starter</anchor> which acts as a natural leavening agent.
Beginner Sourdough Starter Recipe - The Clever Carrot
Beginner Sourdough Starter Recipe - The Clever Carrot

#### Sourdough tips, videos & recipes

Sourdough tips, videos & recipes

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# Beginner Sourdough Starter Recipe

[Sourdough Starters](https://www.theclevercarrot.com/category/sourdough-starters/)

[4.9 from 550 reviews](#respond)

[2,633 comments](https://www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe/#comments)

By [Emilie Raffa](https://www.theclevercarrot.com/about/ "Visit Emilie Raffa’s website") — March 21, 2019_(Updated September 12, 2024)_ — _This post may contain [affiliate links.](/privacy-policy/)_Jump to Recipe

_This post will teach you how to make a beginner sourdough starter at home, step-by-step. All you need is flour, water and a little bit of patience. Before you know it, you’ll have your very own bubbly, active sourdough starter ready to make THE BEST [sourdough bread](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/), [sourdough focaccia](https://www.theclevercarrot.com/2022/04/best-sourdough-focaccia-bread-recipe/), [homemade sourdough pizza crust](https://www.theclevercarrot.com/2022/11/best-sourdough-pizza-crust-no-baking-steel-or-stone/) and much more!_

![Jar of Bubbly Sourdough Starter | theclevercarrot.com](https://www.theclevercarrot.com/wp-content/uploads/2019/03/How-to-Create-a-Sourdough-Starter-Opening-Chatper-900x1024.jpg)Sourdough starter

Looking to bake incredible [sourdough bread?](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/) First: you’ll need a sourdough starter. Without it, your bread won’t rise. It’s the absolute heart and soul of sourdough baking. Creating a sourdough starter from scratch is not hard to do. However, the process is intimidating, especially for beginners. _Let’s change that._

Adapted from my bestselling book **_[Artisan Sourdough Made Simple](https://www.amazon.com/Artisan-Sourdough-Made-Simple-Handcrafted/dp/1624144292),_** I will demystify and _simplify_ the process with step-by-step recipe instructions. In approximately 7 days (yes, it takes that long- there are no shortcuts) you’ll get about 1 cup of bubbly, active sourdough starter which is more than enough to make a variety of [sourdough bread recipes](https://www.theclevercarrot.com/category/sourdough-recipes/) including my best [sourdough bread](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide) with olive oil (most popular recipe on my blog!), [sourdough focaccia,](https://www.theclevercarrot.com/2022/04/best-sourdough-focaccia-bread-recipe/) [sourdough pizza crust,](https://www.theclevercarrot.com/2022/11/best-sourdough-pizza-crust-no-baking-steel-or-stone/) [sourdough sandwich bread](https://www.theclevercarrot.com/2020/04/easy-sourdough-sandwich-bread/), [soft sourdough cinnamon rolls](https://www.theclevercarrot.com/2017/12/how-to-make-sourdough-cinnamon-rolls-step-by-step-guide/) and so much more!

![Jar of Sourdough Starter | theclevercarrot.com](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20899%201024'%3E%3C/svg%3E)Sourdough starter

### What Is A Sourdough Starter?

Sourdough is more than just a recipe; it’s an _understanding._ So before we dive in, let’s define. Simply put: a sourdough starter is a live fermented culture of fresh flour and water. With adequate time, temperature and care, the culture will begin to ferment and cultivate the natural yeasts found in our environment. A small portion of sourdough starter is added to your bread dough to make it rise. **Commercial yeast IS NOT required.**

Sounds a bit weird, right? Of course it does. Know this: natural “wild” yeast is all around us. It can be found in a bag of flour, in the air, on your hands etc. Just because you can’t see it, doesn’t mean it’s not there and doing its thing. _It’s like magic._

### How Long Will It Take?

To create a sourdough starter from scratch, the overall process will take 7 days (or more) from start to finish. **It’s not instant.** First, you’ll create the starter with [whole wheat flour](https://amzn.to/2tX1FMl) to jumpstart fermentation. Then, you’ll continue to feed it with regular [all purpose flour](http://amazon.com/gp/product/B00P6EQGW6/ref=as_li_tl?ie=UTF8&tag=emilieraffa-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B00P6EQGW6&linkId=91dcd4032aacffafbb966072073757e2) or bread flour to cultivate the wild yeasts and friendly bacteria. Once it’s created, you’ll keep it alive with ongoing feedings and care, which you can read about [here.](https://www.theclevercarrot.com/2021/01/feeding-sourdough-starter-my-best-tips-tricks)

### When Will It Be Ready To Use?

**Your starter is ready to use when it has doubled in size, with plenty of bubbles on the surface and throughout the culture.**

**NOTE:** It’s not uncommon for it to take **up to two weeks** or more for the starter to become active. It all depends. I know this timeframe sounds a bit vague, but growing yeast in a jar (that’s basically what you’re doing) can be unpredictable at times. Please be patient if the process takes time for you- it’s normal.

### Is It Difficult To Do?

Absolutely not! In short: you’re basically adding flour and water to a jar, feeding it with _more_ flour and water and waiting for it to become bubbly, active and double in size. That’s it. Most of your time involvement is hands-off.

Can I ask you a favor though?

**Don’t overthink it.**

There’s a lot of sourdough information out there, and you _will_ fall down a major rabbit hole if you start poking around. Just stick to this tutorial for now, follow the steps as written and just go for it.

![Sourdough Starter | theclevercarrot.com](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20750%20890'%3E%3C/svg%3E)Sourdough starter

# Beginner Sourdough Starter Recipe {Step-By-Step}

### You Will Need:

**Supplies**

- 3/4 L jar (I use **[this one](https://amzn.to/2Sd5wCJ)**)
- Digital scale

**Ingredients**

To create the sourdough starter:

- 60 g (1/2 cup) [whole wheat flour](https://amzn.to/2tX1FMl)
- 60 g (1/4 cup) water

To feed the sourdough starter each day (Day 3-7):

- 60 g (1/2 cup) unbleached **[all purpose flour](https://www.amazon.com/gp/product/B00P6EQGW6/ref=as_li_tl?ie=UTF8&tag=emilieraffa-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B00P6EQGW6&linkId=91dcd4032aacffafbb966072073757e2)** or bread flour
- 60 g (1/4 cup) water

**NOTE:** Use regular, unbleached all purpose flour or bread flour for best results. I use flour from [**KAF,**](https://www.amazon.com/gp/product/B00P6EQGW6/ref=as_li_tl?ie=UTF8&tag=emilieraffa-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B00P6EQGW6&linkId=91dcd4032aacffafbb966072073757e2) Trader Joe’s or [**Whole Foods**](https://www.amazon.com/gp/product/B074MG5TW6/ref=as_li_tl?ie=UTF8&tag=emilieraffa-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B074MG5TW6&linkId=4c1cdeabffc2f9104748f1b9f4ac894e). For the water, filtered or tap water is fine. Use the latter if you know it’s mostly chemical/chlorine free.

### ![Sourdough Starter with Whole Wheat Flour | theclevercarrot.com](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20899%201024'%3E%3C/svg%3E)

### Day 1: Make The Sourdough Starter

- Add 60 g (1⁄2 cup) of whole wheat flour and 60 g (1⁄4 cup) of water to your sourdough starter jar.
- Mix with a fork until smooth; the consistency will be thick and pasty.
- Cover with plastic wrap or a lid, and let it rest in a warm spot, about 75 F for 24 hours.

**TIP:** Temperature is very important. If it’s too cold, your starter won’t rise as fast and the overall process will take longer. Consider the following tips if you’re looking for a warm, 75 F spot: Place your starter on a cookie sheet inside the oven (turned off) with the light on for a **only few hours** to give it a boost (please don’t leave it there overnight- the environment will become too warm). You can also use a [**_proofing box_**](https://amzn.to/2GW3fpb) set to your desired temperature, or a microwave with the door ajar and the light on.

#### ![Small Bubbles on Sourdough Starter | theclevercarrot.com](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20899%201024'%3E%3C/svg%3E)

### Day 2: Got Bubbles?

- Today, you’re going to check if any small bubbles have appeared on the surface.
- Bubbles indicate fermentation, which is what you want! However, it’s okay if you don’t see anything right away; the bubbles might have appeared and dissolved overnight while you were sleeping. This happens quite often.
- You do not have to do anything else on Day 2. Just let it rest in your warm spot for another 24 hours.

![Sourdough Starter with Hooch | theclevercarrot.com](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20899%201024'%3E%3C/svg%3E)

### Day 2 (Con’t): What’s That Brown Liquid?

- During the creation process, and even after your starter has been established, a dark liquid might appear (the image above shows the liquid in the middle of the starter- it’s usually found on the surface).
- This liquid is called “hooch” and is an indication that your starter needs to be fed. It also has a very stinky smell, similar to rubbing alcohol or gym socks. This is normal. Don’t freak out. Any time you see this liquid, it’s best to pour it off, along with a small amount of any discolored starter present.

![Feeding Sourdough Starter with Flour | theclevercarrot.com](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20900%201024'%3E%3C/svg%3E)

### DayS 3-7: Feed Your Sourdough Starter

Whether bubbles are visible or not, it’s time to start the ongoing feeding process. As the natural yeasts begin to develop, your starter will rise. Bubbles will form on the surface. Eventually, your starter will fall back down or “collapse” indicating that it’s time to feed it again. **The goal is to increase the total quantity to about 236 g (1 cup) following the specific feeding formula outlined on each day.**

### **Before you begin**, **a few tips for success:**

- **Establish a feeding schedule.** Feed your starter at the same time each day. This will train your starter to rise and fall predictably, which is what you want. Consider feeding your starter **in the morning** when you wake up.
- **Track the growth.** Place a rubber band or piece of masking tape around the jar to measure the starter as it rises. When it falls, you’ll see streaks of starter on the sides of the jar.
- **Be patient.** This is a slow, gradual process (especially on Day 3 & 4). Remember: temperature and consistency is key.

## Day 3:

- Remove and discard approximately half of the sourdough starter from the jar (you should have about 60 g left). The texture will be very stretchy.
- Add 60 g (1⁄2 cup) of all-purpose flour and 60 g (1/4 cup) of water to the jar. Mix with a fork until smooth. The texture should resemble thick pancake batter or plain yogurt at this point.
- Cover and let rest in a warm spot, 75 F for 24 hours.

## Day 4:

- Remove and discard half of the starter. You should have about left 90 g in the jar.
- Feed it with 60 g (1⁄2 cup) of all-purpose flour and 60 g (1/4 cup) of water. Mix well.
- Cover and let rest in a warm spot for 24 hours.

## Day 5:

- Remove and discard half of the starter. You should have about left 105 g in the jar.
- Feed it with 60 g (1⁄2 cup) of all-purpose flour and 60 g (1/4 cup) of water. Mix well.
- Cover and let rest in a warm spot for 24 hours.

## Day 6:

- Remove and discard half of the starter. You should have about left 112 g in the jar.
- Feed it with 60 g (1⁄2 cup) of all-purpose flour and 60 g (1/4 cup) of water. Mix well.
- Cover and let rest in a warm spot for 24 hours.

## Day 7:

- Remove and discard half of the starter. You should have about left 116.25 g in the jar.
- Feed it with 60 g (1⁄2 cup) of all-purpose flour and 60 g (1/4 cup) of water. Mix well.
- Cover and let rest in a warm spot for 24 hours.

### ![Jar of Sourdough Starter | theclevercarrot.com](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20899%201024'%3E%3C/svg%3E)![Jar of Bubbly Sourdough Starter | theclevercarrot.com](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20900%201024'%3E%3C/svg%3E)

### Day 8: A Sourdough Starter Is Born!

- By now, your sourdough starter should have doubled in size. You should see plenty of bubbles, both large and small. The texture will now be spongy, fluffy, and similar to roasted marshmallows (think: s’mores). It should also smell pleasant and _not_ like stinky gym socks. If these conditions are met, your starter is now active.
- The very last step is to transfer your sourdough starter to a nice, clean jar. Do this only if your current jar needs a good scrub. Otherwise, leave it as is.
- In keeping with tradition, you can also name your sourdough starter (and please do). My starter is called Dillon after my oldest boy. It’s bright and bubbly, just like him ;)
- Now you’re ready to bake. Start with my [beginner sourdough bread recipe-](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/) you’re going to love it!

### What’s Next? Let’s Make Sourdough Bread!

- [Sourdough Bread Recipe](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/)(reader favorite!)
- [Beginner’s Guide to Sourdough Focaccia](https://www.theclevercarrot.com/2022/04/best-sourdough-focaccia-bread-recipe/)
- [Best Sourdough Pizza Crust (No steel or stone!)](https://www.theclevercarrot.com/2022/11/best-sourdough-pizza-crust-no-baking-steel-or-stone/)
- [Feeding Sourdough Starter: My Best Tips & Tricks](https://www.theclevercarrot.com/2021/01/feeding-sourdough-starter-my-best-tips-tricks/)
- [Troubleshooting Your Sourdough Starter](https://www.theclevercarrot.com/2018/03/troubleshooting-your-sourdough-starter/)

### PS: A Few Tips for Ongoing Care…

So you’ve created a sourdough starter! Now what? Just like any living creature, it must be kept alive with regular feedings and proper storage to maintain its strength. If your starter is not strong, your bread will not rise. Caring for your starter is much easier than you’d think, and certainly won’t take hours of your time. Please read [this article](https://www.theclevercarrot.com/2021/01/feeding-sourdough-starter-my-best-tips-tricks/) on how to feed your sourdough starter for ongoing care.

**Note:** You will need to feed your starter every time prior to making bread dough and to maintain it (keep it alive).

### How To Store Sourdough Starter

**At Room Temperature:** If you bake often—let’s say a few times a week—store your starter at room temperature. This will speed up fermentation, making the starter bubbly, active, and ready to use faster. Room temperature starters should be fed one to two times a day, depending on how quickly they rise and fall.

**In the Fridge:** If you don’t bake that often, store your starter in the fridge covered with a lid. You’ll only need to feed it about once a week or so to maintain its strength when not in use (you can just feed it cold and then pop it back in the fridge right afterwards; no need to warm it up first). When you are ready to make dough, feed your starter at room temperature as needed, to wake it back up.

### Sourdough Starter Faqs

**1.) Can sourdough starter be made with all purpose flour only (instead of adding a portion of whole wheat flour per your recipe)?**

Yes. All purpose flour is easy to find, inexpensive and reliable for starter growth.

**2.) Can sourdough starter be made with whole wheat, spelt flour or rye flour only?**

Yes. Because whole grain flour absorbs more water than all purpose flour, adjust the texture with additional water if it’s too thick.

**3.) Can sourdough starter be made with bread flour only?**

Yes. Adjust the texture with additional water if it’s too thick.

**4.) Can sourdough starter be made with bleached flour?**

Yes. But it’s not recommended. The chemicals can throw off the rising process. However, some readers have reported success with bleached flour. Your choice!

**5.) I only have organic flour. Will the recipe still work?**

It might. To clarify: organic flour is not bad to use. The enzymes are just a bit different. This means the overall process might take longer than indicated. I recommend using all purpose flour instead because it’s more predictable (and less expensive!).

**6.) Why do you use whole wheat flour in the beginning of the recipe? And then switch to all purpose flour for the feedings?**

Whole wheat flour is used to jumpstart the fermentation process. If you do not have whole wheat flour, just use all purpose flour instead. The starter will be fine. I switch to all purpose flour for the feedings because it’s reliable, inexpensive and practical for everyday baking (remember, a portion of your starter is removed, discarded, or used for something else).

**7.) Why do you remove and discard a portion of the starter before feeding it?**

To refresh the acidity levels and to control the overall growth in size.

To learn more please read, [Sourdough Discard 101: Recipes & Faqs Answered](https://www.theclevercarrot.com/2020/10/sourdough-discard-101-recipes-faqs-answered-pancakes/).

**8.) Can I use the sourdough discard from Day 1-7 for something else?**

In the beginning, I typically don’t recommend using the discard (it’s usually really smelly and discolored). I recommend using the discard after the starter has been established. However, everyone will have a different experience with this. If it looks good- use it!

For more info please read, [Sourdough Discard 101: Recipes & Faqs Answered](https://www.theclevercarrot.com/2020/10/sourdough-discard-101-recipes-faqs-answered-pancakes/).

**9.) Is it bad to switch flours halfway through the feeding process?**

If your starter is used to one type of flour, and then you swap it out for something else, just give it time to adjust. It might react immediately (in a good way!) or it might be sluggish at first and then eventually perk up.

For more info please read, [Feeding Sourdough Starters: My Best Tips & Tricks.](https://www.theclevercarrot.com/2021/01/feeding-sourdough-starter-my-best-tips-tricks/)

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## Beginner Sourdough Starter Recipe

_5 Stars__4 Stars__3 Stars__2 Stars__1 Star_4.9 from 550 reviews

- Author: [Emilie Raffa](https://www.theclevercarrot.com/about/)
- Yield:appx. 240 g (1 cup)
- Category:Sourdough Starter
- Method:1-Bowl
- Cuisine:American
- Diet:Vegan

[Print Recipe](https://www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe/print/20848/)

[Pin Recipe](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fwww.theclevercarrot.com%2F2019%2F03%2Fbeginner-sourdough-starter-recipe%2F)

* * *

### Description

Looking for an easy, sourdough starter recipe for beginners? Adapted from my bestselling book [_Artisan Sourdough Made Simple,_](https://amzn.to/2ToAvZQ) follow my no-nonsense, step-by-step guide for practical tips, tricks, and ongoing care- anyone can do it.

**_Please read my notes & tips below before you begin._**

#### Notes & Tips:

- The overall process typically takes 7 days, if the temperature is warm enough, ideally 75+ F. However, it can take up to 2 weeks or more for a strong starter to become established. Please be patient. Find a warm spot for your starter to rise, and use warm water in your feedings if necessary to give the fermentation a boost. Be patient.
- You will need one large 3/4 L jar, or something of similar size (I use [this one](https://amzn.to/2Sd5wCJ)).

* * *

### Ingredients

Note: Once your starter is established, use it to make my [sourdough bread.](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/)

- 1x (5lb) bag all purpose flour or bread flour (I use either [KAF](https://www.amazon.com/gp/product/B00P6EQGW6/ref=as_li_tl?ie=UTF8&tag=emilieraffa-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B00P6EQGW6&linkId=91dcd4032aacffafbb966072073757e2), Trader Joe’s, or [Whole Foods](https://amzn.to/2VNFmEz))
- 1/2 cup (60g) whole wheat flour (I use [KAF whole wheat)](https://amzn.to/2tX1FMl)
- Water (preferably warm around 85 F )

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### Instructions

**Before you begin:** Establish a feeding schedule. Meaning, feed your starter at the same time each day. This will establish consistency, which sourdough starters love. Consider feeding your starter in the morning when you wake up.

**Day 1:** Combine 60 g (1⁄2 cup) of whole wheat flour and 60 g (1⁄4 cup) of warm water in a large jar. Mix with a fork until smooth; the consistency will be thick and pasty. If measuring by volume, add more water to slightly thin out the texture if necessary. Cover with plastic wrap, reusable wax wrap, or a lid and let it rest in a warm spot, about 75-80 F for 24 hours. Temperature is important.

**TIP:** Looking for a warm, 75 F spot? Place your starter on a cookie sheet inside the oven (turned off) with the light on for **only 1-2 hours** (it can get hot in there, so keep you eye on it!). Center rack is best. You can also use a proofing box set to your desired temperature, or a microwave with the door ajar and light on.

**Day 2:** Check to see if any bubbles have appeared on the surface. If you don’t see anything, it’s okay. The bubbles might have appeared and dissolved overnight while you were sleeping. You don’t have to do anything else now. Rest the starter for another 24 hours.

**TIP:** During the creation process, and even after your starter has been established, a dark liquid might appear on the surface and throughout the culture. It has a very stinky smell, similar to rubbing alcohol or gym socks. This liquid is called “hooch” and is an indication that your starter needs to be fed. It’s normal. Any time you see this liquid, it’s best to remove it along with any discolored starter present.

**Day 3:** Remove and discard approximately half of your starter from the jar (you should have 60 g left). The texture will be very stretchy. Add 60 g (1⁄2 cup) of all-purpose flour and 60 g (1/4 cup) of warm water to the jar. Mix with a fork until smooth. The texture should resemble thick pancake batter or plain yogurt at this point. Cover and let rest in your warm spot for another 24 hours.

**Days 4, 5 & 6:** Continue feeding your starter. To do so: remove and discard about half and add 60 g flour + 60 g warm water each day. As the yeast begins to develop, your starter will rise, and bubbles will form on the surface and throughout the culture. When the starter falls, it’s time to feed it again.

**TIP:** Place a rubber band or piece of masking tape around the jar to measure the starter’s growth as it rises.

**Day 7:** By now, your starter should have doubled in size. You should see plenty of bubbles, both large and small. The texture will be spongy, fluffy, and similar to roasted marshmallows (think: s’mores). It should smell pleasant, and _not_ link stinky like gym socks. If these conditions are met, your starter is now active and ready to use!

Please keep in mind, if your starter is not ready at this point, which is quite common due to temperature issues (too cold), timing, and other factors, continue the feeding it for 1-2 weeks or more. Be patient!

The very last step is to transfer your starter to a nice, clean jar. You only need to do this if your jar is crusty looking and needs a good wash. Then, in keeping with tradition, name your starter. My starter is called Dillon, after my oldest boy.

**At a glance, your overall daily schedule with measurements should look like this:**

- Day 1: 60 g flour + 60 g water = 120 g starter
- Day 2: Do nothing
- Day 3: Remove & discard half of the starter/ 60 g starter + 60 g flour + 60 g water = 180 g starter
- Day 4: Remove & discard half of the starter/ 90 g starter + 60 g flour + 60 g water = 210 g starter
- Day 5: Remove & discard half of the starter/ 105 g starter + 60 g flour + 60 g water = 225 g starter
- Day 6: Remove & discard half of the starter/ 112.2 g starter + 60 g flour + 60 g water = 232.5 g starter
- Day 7: Remove & discard half of the starter/ 116.25 g starter + 60 g flour + 60 g water = 236.27 g starter

#### _Wondering if your starter is ready to use?_

When your starter is fully active, do the float test. Feed your starter, wait for it to double in size, and then drop a teaspoon of bubbly starter into a jar of water; if it floats to the top it’s ready to use.

#### Storage Options

If you bake often, store your starter at room temperature (feed it 1x-2x a day to keep it active). If you plan to bake only once in a while, store it in the fridge to preserve its strength (feed it 1x a week). When storing your starter in the fridge, there’s no need to bring it to room temperature first before feeding it. Just give it some flour and water and pop it back in the fridge.

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### Comments

03. Kelseysays

[September 11, 2024 at 11:01 am](https://www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe/comment-page-26/#comment-1005648)

Hi there—I did the oven trick for temperature control with the light on, but kept it in there overnight (accidentally). Will that be too warm, for too long? Wondering if I should start over. It was probably in the oven light for about 12 hours.

[Reply](#comment-1005648)

- Emilie Raffasays



[September 11, 2024 at 12:15 pm](https://www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe/comment-page-26/#comment-1005651)





Yes, too warm for an overnight stay in the oven. But no, you don’t need to starter over. This is an easy fix. Look at the texture: if your starter seems really watery or thin, add a touch more flour during your next feeding. The exact amount of flour doesn’t matter; you’re looking to achieve a thick, batter-like texture (by eye) to balance it out. Then, continue the feeding process daily.





[Reply](#comment-1005651)
04. Cherylesays

[September 9, 2024 at 2:43 pm](https://www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe/comment-page-26/#comment-1005614)

Hi thank you for the recipe for sourdough starter.

Im a newly learning how to make sourcdoughbstarter. I read so many that makes me confused.

After reading yours it makes me more confident to start.

But I have frw question to ask:

1\. Is this sourdough starter in the bottle we made for 7 days means we will use it forever for my baking , just feed flour and water each time i get some for my baking? Or there is expiration ?

2\. If yes, once i get few g of it for my baking, how much flour and water do I need to feed?

3 if i bake seldom maybe once aweek, do I need keep in fridge? With parchment cover??

4\. If keep in fridge, how many times I need to feed? How much?

Thank you for your helps.

[Reply](#comment-1005614)

- Emilie Raffasays



[September 11, 2024 at 12:24 pm](https://www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe/comment-page-26/#comment-1005653)





You’re very welcome! See below for the answers to your questions:



1.) Yes, you’ll use it forever. No expiration date. Feeding and maintaining your sourdough starter is an ongoing process, much like feeding and caring for a plant. The more effort you put into the process to keep it strong, alive and vibrant, the better your baking results will be.



2.) Because we all keep different amounts of sourdough starter (for example, you might have only 1/2 cup because you don’t bake that often, whereas your neighbor might have 10+ cups because they run a small baking business inside of their house etc.) bakers feed by ratio, not set amounts. The most common feeding ratio is 1:1:1 (starter: flour: water). So, if you had 25 g of starter, feed it 25 g flour + 25 g water if following the 1:1:1 ratio. You can also try 1:2:2 if you prefer a slightly thicker starter. This has to be done by weight.



3.) Keep it in the fridge, sealed in the jar. Feed it 1x/ week.



4.) See #2 & #3





[Reply](#comment-1005653)
05. Ashleysays

[September 9, 2024 at 10:38 am](https://www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe/comment-page-26/#comment-1005612)

Hi! I’m on Day 4 prior to feeding. When I opened my jar lid I got a smell that is like Parm cheese. Is this normal? No mold visible, rising appropriately, going well so far. Thanks! I also tagged you on Insta!

[Reply](#comment-1005612)

- Emilie Raffasays



[September 11, 2024 at 12:25 pm](https://www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe/comment-page-26/#comment-1005654)





Hi Ashley! Parm smell is OK for now. As you continue to feed it, the PH levels will refresh and balance out more. The smell will become more fresh and less cheesy 🤣 What is your Insta so I can check it out?!





[Reply](#comment-1005654)

  - Ashleysays



    [September 11, 2024 at 2:20 pm](https://www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe/comment-page-26/#comment-1005658)





    Okay! I’ve been doing story updates for each day so far. Hoping for some really good bubbles and action soon. @mommabear.rn





    [Reply](#comment-1005658)
06. Maruasays

[September 8, 2024 at 7:35 pm](https://www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe/comment-page-26/#comment-1005604)

Hi! Today is day 7 for my starter and up until a couple of days ago it grew nicely and according to the recipe. However, since about day 4 or 5, it has not continued to grow any longer. I keep discarding half and feeding it with 60g of flour and water each, but it just stays at the same level in the jar. It does have bubbles though. Anything I’m doing wrong? Or is this common behavior and I should just keep feeding until it eventually starts to grow again? Thank you!

[Reply](#comment-1005604)

- Emilie Raffasays



[September 11, 2024 at 12:29 pm](https://www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe/comment-page-26/#comment-1005655)





Yes, this can happen when first creating a sourdough starter and after it has been established. There are a multitude of factors that can cause this. At this point in the game, for you specifically I would do the following: discard less, feed it more flour (you’re looking for a thick texture) and make sure to feed it at the same time each day to create a consistent rise and fall. Take notes and see how your starter responds.





[Reply](#comment-1005655)
07. Shalice Gandolfosays

[September 7, 2024 at 5:58 pm](https://www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe/comment-page-26/#comment-1005577)

I have seen other sourdough starter recipes and they say days 4-7 you feed the starter 2 times day 12hrs apart. This recipe only states to feed it once a day. Could I feed it twice a day or is it not necessary? I’m currently on day 3 and it is going well!!

[Reply](#comment-1005577)

- Emilie Raffasays



[September 12, 2024 at 11:20 am](https://www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe/comment-page-26/#comment-1005680)





Great question. Yes, some bakers feed twice daily in the beginning. I don not. The starter needs time in-between feedings to cultivate and develop yeast. I only feed twice daily when the acidity levels (in my already established starter) need to be refreshed. Edit to add: there’s always wiggle room with sourdough if you’d like to experiment. Try feeding your starter every 12-24 hours should you feel like it would benefit from this.





[Reply](#comment-1005680)
08. Mary Webbsays

[September 7, 2024 at 12:55 pm](https://www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe/comment-page-26/#comment-1005573)

Does the starter have to float before you get a good bread? I’ve got mine ready to cook and it hasn’t floated. I’m going to punt. Thanks

[Reply](#comment-1005573)

- Emilie Raffasays



[September 12, 2024 at 11:22 am](https://www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe/comment-page-26/#comment-1005681)





Generally speaking, the float test is a good indicator of your sourdough starter’s strength. If it floats, it’s ready to use. However, in my experience it’s possible to bake with a starter that has not passed the float test. This comes with experience and knowing what to look for. In your case, continue to feed your starter until it has at least doubled in bulk volume. Then you’ll know it’s ready to use.





[Reply](#comment-1005681)
09. Dr Wendy Lowessays

[September 6, 2024 at 6:10 am](https://www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe/comment-page-26/#comment-1005544)

Hi Emilie

Thank you! Lots of interesting stuff to work with! As a molecular geneticist I’m interested in your comment above about enzymes in organic vs non-organic flour \[“While I do enjoy organic flour for obvious reasons, the enzymes are different which can hinder the rising process the first time around when creating a starter.\] Can you point me in the direction of where I could find out more about this please?

[Reply](#comment-1005544)

10. Georgiann Williamssays

[September 2, 2024 at 3:16 pm](https://www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe/comment-page-26/#comment-1005476)

Do you have to use whole wheat flour in the starter?

[Reply](#comment-1005476)

- Emilie Raffasays



[September 3, 2024 at 10:54 am](https://www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe/comment-page-26/#comment-1005487)





No. It’s not necessary if you don’t have it. However, I do use it to jumpstart fermentation. Try bread flour if that’s what you have on hand.





[Reply](#comment-1005487)

- Stephanie Deretchouksays



[September 10, 2024 at 9:37 am](https://www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe/comment-page-26/#comment-1005631)





Hi Emilie :)


A baked round loaf should typically be how large? If I was following your “Everyday Sourdough” in your book on of 26.


Grazie!🤎





[Reply](#comment-1005631)
11. Rory Gooddensays

[September 1, 2024 at 4:24 pm](https://www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe/comment-page-26/#comment-1005462)

Will it attract fruit flies 🪰, if yes, how to prevent. Thanks great lesson.

[Reply](#comment-1005462)

- Emilie Raffasays



[September 3, 2024 at 10:57 am](https://www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe/comment-page-26/#comment-1005489)





At some point, yes! If storing at room temperature, keep the jar covered away from any fruit bowls. Fruit flies love to live in apple stems and inside the tops of bananas. One of my readers recommended keeping a small bowl of apple cider vinegar nearby to deter the flies. Alternatively, store your starter in the fridge.





[Reply](#comment-1005489)
12. Sue Lsays

[August 28, 2024 at 6:17 pm](https://www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe/comment-page-26/#comment-1005344)

This is my first ever sourdough starter. I’m trying not to overthink but that’s just who I am. How do I scoop out half? Eye ball it? Thankyou

[Reply](#comment-1005344)

- Emilie Raffasays



[September 3, 2024 at 11:37 am](https://www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe/comment-page-26/#comment-1005491)





Eyeballing it is fine because it doesn’t have to be exact. And it’s faster. If you want to be exact however, you’ll need to weigh the amount you discard. To do so: weigh your empty starter jar first and write it down (you only need to do this once). Let’s say it’s 600 g. Then, you need to know how much starter is in the jar, minus the jar weight. So, weigh the whole thing. Let’s say it’s 800 g (jar + starter). Subtract 600 g (empty jar weight) to get 200g, (starter amount). To discard half, weigh out 100 g. I know this sounds like a confusing math problem from grade school, but read it a few times and it will make sense!





[Reply](#comment-1005491)

  - Mel Duerdensays



    [September 7, 2024 at 4:10 am](https://www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe/comment-page-26/#comment-1005566)





    Hi Emilia,



    I was just wishing I’d weighed my jar first! Unfortunately, I have been pouring it all out into a bowl and then weighing the amount I need and putting it back in the jar. I’m on day 6 and it seems to be doing OK but is this inadvisable? Too much man-handling of the starter?



    Thanks!


    Mel



















    [Reply](#comment-1005566)
13. Lorisays

[August 26, 2024 at 8:54 pm](https://www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe/comment-page-26/#comment-1005279)

Please help! The recipe was super easy to follow. I am currently on day 7 and just noticed there is fuzzy mold growing on the starter that was clinging to the upper sides of the jar after stirring each day. I assume this is going in the garbage but how do I prevent this in the future? It’s hard not to spread the starter around with removing half and adding in new flour each day. I’m careful but the jar gets a little messy.

[Reply](#comment-1005279)

- Emilie Raffasays



[September 3, 2024 at 11:39 am](https://www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe/comment-page-26/#comment-1005492)





Hi there! Sorry to hear this. Mold is frustrating and hard to prevent sometimes. In your case, use a mini spatula to scrape down the sides of the jar each time after a feeding. This way, the sides will be perfectly clean and less likely to attract mold.





[Reply](#comment-1005492)
14. Fatimasays

[August 26, 2024 at 10:36 am](https://www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe/comment-page-26/#comment-1005267)

Hi Emilie, this is my first time, however I have an allergy to wheat flour. So I am using only rye flour. Is this ok.Will let you know how it goes.

[Reply](#comment-1005267)

- Emilie Raffasays



[September 3, 2024 at 11:40 am](https://www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe/comment-page-26/#comment-1005493)





Yes! Rye flour can be used. Keep in mind, it will have a completely different texture compared to wheat flour, so disregard some of the visual clues and explanations offered in this post. If it’s too runny, add less water each time you feed your starter.





[Reply](#comment-1005493)
15. Melaniesays

[August 25, 2024 at 3:49 pm](https://www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe/comment-page-26/#comment-1005241)

Do you have to use whole wheat flour or can you use all white flour

[Reply](#comment-1005241)

- Emilie Raffasays



[September 3, 2024 at 11:41 am](https://www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe/comment-page-26/#comment-1005494)





All white flour can be used. Bread flour is preferred. Whole wheat is only used in this recipe to jumpstart fermentation, which gives your starter a boost.





[Reply](#comment-1005494)
16. Patriziasays

[August 22, 2024 at 10:06 am](https://www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe/comment-page-26/#comment-1005119)

Hi Emilie,

My whole family is from Italy. I’m first generation American. My parents owned an Italian restaurant for 40 years. I totally get the love of Italian cooking and cuisine!

My question, what do you do with the discard? My “starter jar” sits on the counter. I usually put all the discards in the same “discard jar” and keep it in my fridge and use it to bake as well. Is that what you’re supposed to do? Or literally just put the discard in the trash?

[Reply](#comment-1005119)

- Kensays



[August 29, 2024 at 11:52 am](https://www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe/comment-page-26/#comment-1005364)





I am reading this too. I haven’t made bread myself/sourdough for that matter, but I have read how it works. You could honestly do a secondary container to do an additional starter too which would be along the same time frame as the first starter. Then you could likely hand it off to others who want to do sourdough as well!





[Reply](#comment-1005364)

  - Emilie Raffasays



    [September 3, 2024 at 11:48 am](https://www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe/comment-page-26/#comment-1005496)





    Absolutely! Great tips!





    [Reply](#comment-1005496)
- Emilie Raffasays



[September 3, 2024 at 11:48 am](https://www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe/comment-page-26/#comment-1005495)





I love this! Wow… 40 years? That is absolutely incredible. The restaurant industry is such hard work. But passionate hard work, you know? I would love to hear all about the food!



For sourdough discard: you can save it to make a variety of sourdough discard recipes (just search my site- the pancakes are delicious) or save it like you’ve mentioned and keep it in the fridge. If you can’t be bothered with any of this, throw it out. If you don’t want to throw it out, use a “Mother” starter. To do so: keep your main Mother starter in the fridge at all times. Take out only what you need to build up a desired amount of starter in a separate bowl. For example, if you need 150 g of active sourdough starter for a recipe, remove 50 g of starter from your Mother jar to a separate bowl. Feed it with 50 g flour + 50 g water to = appx. 150 g. There will be no discard left. Note: Mother starters need to be fed at least 1x/week in the fridge to keep it healthy.





[Reply](#comment-1005495)
17. Jina Dicksays

[August 18, 2024 at 4:55 pm](https://www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe/comment-page-26/#comment-1004994)

I started my starter today using bread flour! I can’t wait to bake!

[Reply](#comment-1004994)

- Emilie Raffasays



[September 3, 2024 at 11:49 am](https://www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe/comment-page-26/#comment-1005497)





Good luck! Let us know how it goes!





[Reply](#comment-1005497)
18. Vange Langfordsays

[August 17, 2024 at 8:12 am](https://www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe/comment-page-26/#comment-1004908)

Second attempt was a success! You’re right to not overthink it. It took 2 weeks give or take, I changed from all purpose to bread flour in my second attempt, made a mistake in that I started feeding on day 2 then realized so then skipped feeding in day 3. Now we have a starter whose named Breadly Cooper & he has been used to make a focaccia which tasted amazing – so chewy & edges so crunchy!

[Reply](#comment-1004908)

19. Dereksays

[August 16, 2024 at 9:20 am](https://www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe/comment-page-26/#comment-1004868)

I’ve completed my 1st week my starter is nice n bubbly, I’m keeping out for use, when I continue to feed should I keep removing half of the starter like the 1st week or just add 60g flour and water ?

[Reply](#comment-1004868)

- Mary Ann Leesays



[August 22, 2024 at 12:40 pm](https://www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe/comment-page-26/#comment-1005121)





I read Derek’s question, about repeating the first week of adding and/or removing ingredients for the second week on. What is the answer?


Repeat first week each week or just keep adding and removing the needed amount when making bread etc.?


Thank you, Grama





[Reply](#comment-1005121)
20. Nazaninsays

[August 16, 2024 at 7:46 am](https://www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe/comment-page-26/#comment-1004867)

Hello Emilie,

Thank you a lot for your detailed recipe.

However this is the fourth time that i start over my starter with two different kind of flour : NO success!! :'(

Each time my starter rises in the first 24 hours(twice or triple in size) !

I tried feeding them after 24h (two of them which have risen 2x or 3x in size) or 48h like you mentioned.

In the next day the one which has tripled in size, only rose 1,5x.

This one from day 3 and all other ones after day 2 they stopped growing. only little tiny bubbles on the surface and some very thin hooch at the sides. Nothing more.

One big problem :

In part 7 of your other post you say : “The hooch indicates that your starter needs to be fed.

…. I pour it off with some of the discolored starter underneath and feed it right away. That’s all you have to do.”

So should we stop feeding every 24 hours and start over the feeding process ?

And then when should we feed the starter again ? After 24 hours ?

I have to add that I tried 4 times with different flours, result is the same (room temperatures : 75-85 and I use room temperature filtered water).

[Reply](#comment-1004867)

- Freedman Sophiesays



[August 21, 2024 at 11:16 am](https://www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe/comment-page-26/#comment-1005091)





I have the exact same problem after day 3. Should we feed more that once daily? Less? Am at day 7 and no where near close to double. Should I continue to feed daily with the same amounts of water and flour I’ve been feeding? It’s very hot in my house so temperature is not the issue





[Reply](#comment-1005091)
21. Valeriesays

[August 15, 2024 at 6:58 am](https://www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe/comment-page-26/#comment-1004851)

Hello! What I might have missed is during this process, should the jar be covered or not?

[Reply](#comment-1004851)

22. Priyanka Dewansays

[August 12, 2024 at 12:33 pm](https://www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe/comment-page-26/#comment-1004793)

Hello. Thank you so much for such a detailed recipe.

Question: my started ‘cochise’ has been in the fridge for a few days and there are still three days to go for a week to complete. I plan to bake tomorrow. What should I do?

Feed and keep at room temperature for 4-12 hours?

Question2: if I have fed my starter today and plan to bake three-four days from now. Then?

[Reply](#comment-1004793)

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Hi! I’m Emilie, author of the best selling book: [Artisan Sourdough Made Simple](https://www.amazon.com/Artisan-Sourdough-Made-Simple-Handcrafted/dp/1624144292?&_encoding=UTF8&tag=emilieraffa-20&linkCode=ur2&linkId=048b2b65b988998abbf1c5084bdd6f45&camp=1789&creative=9325). I’m a bread baker, pasta maker, and head over heels for old world Italian recipes. Let’s cook together! More here: [about Emilie.](https://www.theclevercarrot.com/about/)

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[![Tray of baked sourdough bagels](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20400%20400'%3E%3C/svg%3E)](https://www.theclevercarrot.com/2021/06/easy-homemade-sourdough-bagels/)[![Sourdough focaccia](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20400%20400'%3E%3C/svg%3E)](https://www.theclevercarrot.com/2022/04/best-sourdough-focaccia-bread-recipe/)[![Loaf of sourdough bread on a table](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20400%20400'%3E%3C/svg%3E)](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/)

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#### Popular Sourdough Recipes

- [Sourdough starter](https://www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe/)
- [Sourdough bread](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/)
- [Sourdough focaccia bread](https://www.theclevercarrot.com/2022/04/best-sourdough-focaccia-bread-recipe/)
- [Sourdough pancakes](https://www.theclevercarrot.com/2020/05/homemade-fluffy-sourdough-pancakes/)
- [Sourdough pizza crust](https://www.theclevercarrot.com/2022/11/best-sourdough-pizza-crust-no-baking-steel-or-stone/)
- [Sourdough bagels](https://www.theclevercarrot.com/2021/06/easy-homemade-sourdough-bagels/)
- [Sourdough cinnamon rolls](https://www.theclevercarrot.com/2017/12/how-to-make-sourdough-cinnamon-rolls-step-by-step-guide/)
- [Sourdough sandwich bread](https://www.theclevercarrot.com/2020/04/easy-sourdough-sandwich-bread/)
- [Sourdough pasta](https://www.theclevercarrot.com/2023/04/best-sourdough-pasta-1-hour-or-overnight/)

#### Sourdough Tips + Techniques

- [How to feed sourdough starter](https://www.theclevercarrot.com/2021/01/feeding-sourdough-starter-my-best-tips-tricks/)
- [What sourdough starter container to use](https://www.theclevercarrot.com/2017/10/4-different-containers-for-your-sourdough-starter/)
- [Sourdough starter troubleshooting](https://www.theclevercarrot.com/2018/03/troubleshooting-your-sourdough-starter/)
- [How to stretch and fold sourdough](https://www.theclevercarrot.com/2020/05/how-to-stretch-and-fold-sourdough/)
- [How to shape a round sourdough boule](https://www.theclevercarrot.com/2020/07/how-to-shape-a-round-sourdough-boule/)
- [What to do with sourdough discard](https://www.theclevercarrot.com/2020/10/sourdough-discard-101-recipes-faqs-answered-pancakes/)
- [Sourdough bread fillings](https://www.theclevercarrot.com/2021/06/how-to-add-fillings-olive-sourdough-bread-recipe/)
- [My book, _Artisan Sourdough Made Simple_](https://www.theclevercarrot.com/cookbooks/artisan-sourdough-made-simple/)

#### Dinner Pastas & Sauces

- [How to make fresh pasta dough](https://www.theclevercarrot.com/2021/12/beginners-guide-fresh-homemade-pasta-dough/)
- [Homemade ravioli](https://www.theclevercarrot.com/2022/10/beginners-guide-to-fresh-homemade-ravioli/)
- [Arriabbiata sauce](https://www.theclevercarrot.com/2023/01/20-minute-arrabbiata-sauce/)
- [Alfredo sauce](https://www.theclevercarrot.com/2024/01/real-alfredo-sauce-no-cream/)
- [Pasta carbonara](https://www.theclevercarrot.com/2024/02/creamy-5-ingredient-pasta-carbonara-sauce/)
- [Ragu bolognese sauce](https://www.theclevercarrot.com/2022/01/ragu-bolognese-sauce/)
- [Pomodoro sauce](https://www.theclevercarrot.com/2022/08/authentic-pomodoro-sauce-fresh-or-canned/)

#### Seasonal Staples

- [Brioche burger buns](https://www.theclevercarrot.com/2013/05/light-brioche-hamburger-buns/)
- [Brioche rolls](https://www.theclevercarrot.com/2016/01/how-to-make-brioche-rolls/)
- [Apple crumble](https://www.theclevercarrot.com/2020/10/easy-make-ahead-apple-crumble-recipe/)
- [Butternut squash ravioli](https://www.theclevercarrot.com/2022/11/fresh-homemade-butternut-squash-ravioli/)
- [Classic lasagna](https://www.theclevercarrot.com/2023/10/classic-lasagna-bolognese-ragu-bechamel-sauce/)
- [Italian anise biscotti](https://www.theclevercarrot.com/2022/11/italian-anise-biscotti/)
- [Shortbread cookies](https://www.theclevercarrot.com/2012/12/santas-shortbread-cookies/)

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