Beginner's Guide to Homemade Sourdough Bread - Feasting At Home
Here's an easy Sourdough Bread recipe with thousands of success stories! Includes easy step-by-step instructions, videos, expert tips, and everything you need ...
“starter,”
Sourdough bread is made through a natural leavening process and does not rely on commercial yeast for rising. Instead, it harnesses the power of a <anchor>“starter,”</anchor> a mixture of flour and water that is fermented- home to wild yeast and beneficial bacteria, which work harmoniously to rise the dough. The fermentation process not only helps the dough rise but also imparts a delightful tangy flavor and a slightly chewy texture characteristic of sourdough bread. Because sourdough is fermented and contains no preservatives or additives, sourdough bread is easier to digest than store-bought yeasted bread-so much healthier!
Simple Sourdough Starter (Video) | Feasting At Home
Simple Sourdough Starter (Video) \| Feasting At Home

[Skip to content](#main-content)

Where healthy meets delicious!

[Subscribe to our latest recipes](https://feastingathome.ck.page/d8d73d8d85)

[Feasting At Home Home](https://www.feastingathome.com)

- [About](https://www.feastingathome.com/about/)
- [WEEKNIGHT DINNERS](https://www.feastingathome.com/easy-dinner-ideas/)
- [All Recipes](https://www.feastingathome.com/recipes/)
  - [ALL Recipes](https://www.feastingathome.com/recipes/)
  - By Meal Type
    - [Dinner Ideas!](https://www.feastingathome.com/category/by-meal-type/dinner/)
    - [Lunch Ideas](https://www.feastingathome.com/category/by-meal-type/lunch/)
    - [Breakfast & Brunch](https://www.feastingathome.com/category/by-meal-type/breakfast/)
    - [Appetizers](https://www.feastingathome.com/category/by-meal-type/appetizer/)
    - [Desserts](https://www.feastingathome.com/category/by-meal-type/dessert/)
    - [Side Dishes](https://www.feastingathome.com/category/by-meal-type/side-dish/)
    - [Salad Recipes](https://www.feastingathome.com/category/by-meal-type/salad/)
    - [Soups & Stews](https://www.feastingathome.com/category/by-meal-type/soup/)
    - [Sandwiches & Wraps](https://www.feastingathome.com/category/by-meal-type/sandwich/)
  - By Diet
    - [Vegan Recipes (or vegan-adaptable)](https://www.feastingathome.com/category/by-diet/vegan/)
    - [Vegetarian Recipes](https://www.feastingathome.com/category/by-diet/vegetarian/)
    - [Gluten-Free](https://www.feastingathome.com/category/by-diet/gluten-free/)
    - [Low-Carb](https://www.feastingathome.com/category/by-diet/low-carb/)
  - By Ingredient
    - [Vegetable Recipes](https://www.feastingathome.com/category/main/vegetables/)
    - [Beans & Legumes](https://www.feastingathome.com/category/main/legumes/)
    - [Chicken Recipes](https://www.feastingathome.com/category/main/chicken/)
    - [Fish Recipes](https://www.feastingathome.com/category/main/fish/)
    - [Pasta Recipes](https://www.feastingathome.com/category/main/pasta/)
    - [Tofu Recipes](https://www.feastingathome.com/category/main/tofu/)
    - [Whole Grain Recipes](https://www.feastingathome.com/category/main/grains/)
- [NEWSLETTER](https://www.feastingathome.com/detox-menu-plan/)
- [Shop](https://www.feastingathome.com/shop/)
- [Collections](https://www.feastingathome.com/collections/)
- [My Recipe Box](#list/my-favorites)

[My Recipe Box](#list/my-favorites)

Search

[Home](https://www.feastingathome.com/) / [Sourdough Recipes](https://www.feastingathome.com/category/sourdough-recipes/) / Simple Sourdough Starter

# Simple Sourdough Starter

By [Sylvia Fountaine \| Feasting at Home](https://www.feastingathome.com/about/) • April 22, 2020

[Jump to Recipe](#tasty-recipes-19981-jump-target) Favorite [Rate](https://www.feastingathome.com/sourdough-starter/#comments)

4.9 from 539 reviews

[3,243 comments](https://www.feastingathome.com/sourdough-starter/#comments)

_How to make your own **Sourdough Starter**, using simple ingredients with no special equipment, in just 6 days, that can be used in [sourdough bread.](https://www.feastingathome.com/sourdough-bread/)_ _Sourdough Starter is a “wild” yeast, made from flour, water and the wild yeast in the air around us- used to replace store-bought yeast. ( **Step-by-step VIDEO.)**_

![How to make your own Sourdough Starter, using simple ingredients with no special equipment, in 5-8 days, that can be used in crusty bread, pizza dough, waffles, pancakes, and rolls- instead of using yeast. Sourdough Starter is "wild" yeast, made from flour and water and the wild yeast in the air around us. ](https://www.feastingathome.com/wp-content/uploads/2020/04/Sourdough-starter-4.jpg)

_When you understand one thing through and through, you understand everything.~ Shunryu Suzuki_

Hey friends, I’ve wanted to share this recipe for  **Sourdough Starter** for years now, and with most of us being homebound, and without yeast available at the grocery stores, I thought this might be the perfect time to post it.   As you know, we are in Santa Barbara for the winter, and one thing I didn’t even think to bring with me was my **sourdough starter.**

I made a fresh batch of starter last week, and baked a loaf of [Sourdough Bread](https://www.feastingathome.com/sourdough-bread/) yesterday- and felt so much joy from this simple pleasure. The whole process honestly fills me with such wonder. How gloriously alive the world is! Plus there really is nothing like the smell of fresh bread to lift the spirits.

If you find yourself with a little more time on your hands, this might be the perfect opportunity to discover the joy of baking [sourdough bread](https://www.feastingathome.com/sourdough-bread/) from your very own **sourdough starter.** You can also make [baguettes](https://www.feastingathome.com/sourdough-baguette-recipe/), pizza dough, [waffles,](https://www.feastingathome.com/sour-dough-waffles-maple-glazed-peaches/) [banana bread](https://www.feastingathome.com/vegan-banana-bread/), [pancakes,](https://www.feastingathome.com/sourdough-pancakes/) crackers, sourdough buns, [sourdough tortillas](https://www.feastingathome.com/how-to-make-tortillas/) and [biscuits.](https://www.feastingathome.com/sourdough-biscuits/)

**It’s truly incredible!** The basic instructions were taught to me by a friend, who adapted it from [Breadtopia and King Arthur Flour.](https://breadtopia.com) I’ve taken liberties and further adapted, but both are great resources.

* * *

## How to Make Sourdough Starter \|  20-Min Video

**_\*\*\*Don’t see the video? Allow 15-20 seconds to load it right here!\*\*\* (Still don’t see it? Check that your ad blocker is turned off.)_**

**Fast forward to Specific Day by video time (using scroll bar underneath video)**

- Day 1 Morning:    **:23**
- Day 2 Morning:   **4:10**
- Day 3 Morning:   **7:00**
- Day 3 Evening:    **9:12**
- Day 4 Morning:   **11:50**
- Day 4 Evening:  **13:37**
- Day 5 Morning:   **14:45**
- Day 6 Evening:   **16:50**
- Day 6 Morning:  **18:12**
- Day 6 Evening:   **20:10**

* * *

## What you’ll need

- **Jar-** A [wide-mouth quart jar](https://amzn.to/3QRmWTd) or a Weck’s 1-liter [tulip jar](https://amzn.to/45YjY3N).
- **Flour** – 5 lb bag of organic [bread flour](https://amzn.to/3S3fGB5)  (plus 1 cup organic [whole grain flour](https://amzn.to/3E4xiYp) -optional)
- **Water**– filtered water, tap water, or mineral water (specifically, [San Pellegrino](https://amzn.to/3qzKT6Z), for the correct mineral ratio). Distilled water does not have enough minerals.
- **Scale**– using a [kitchen scale](https://amzn.to/2xzw4FP) is optional but handy.
- **[Thermometer](https://amzn.to/3cp3u8M)**– Knowing the temp of the starter using a [thermometer](https://amzn.to/3cp3u8M) is optional but handy!

![flour in a spoon](https://www.feastingathome.com/wp-content/uploads/2020/04/Sourdough-starter-10.jpg)

## What is a Sourdough Starter?

- Think of sourdough starter as yeast. Only in this case, instead of buying a packet of yeast from the store, you are making your own living “wild yeast” by fermenting **flour and water**.  That is it! ONLY **2 ingredients!** Once it’s alive, it is like a very low-maintenance pet.
- **You must feed it** (stir in a mixture of flour and water) once a week to keep it healthy and happy. You know it’s happy when it bubbles. 😉 And YES, you can even name it.
- Some people believe **that bread made with sourdough starter is actually better for you** than bread made with yeast. [Here](https://www.healthline.com/nutrition/sourdough-bread) and [Here](https://www.sourdough.co.uk/why-is-it-that-i-can-digest-sourdough-bread-and-not-commercial-bread/) are a few articles to get you started on your own research. While I’m not sure if this is scientifically proven, I do know that bread made with sourdough starter, tastes infinitely better, feels easier to digest,  and has more complexity and better texture, than bread made with commercial yeast. So if you are a bread lover- this is absolutely the way to go, as far as the quality of your finished bread.

## What is Feeding?

- Feeding your sourdough starter is basically adding a mixture of flour and water to your existing starter, to keep it alive, happy, and nourished. Starter is full of wild yeasts that get hungry, just like we do. These yeasts need “food” -in this case, more flour, to stay healthy and active.
- How often you feed depends greatly on the temperature of your home. The starter will metabolize the flour more quickly in warm environments, and more slowly in cold environments (like the fridge).  If you keep your starter in the fridge, you should only need to feed it once a week. If you keep it on the counter you may need to feed it 1-2 times daily, and sometimes more if you live in warmer climates.

## Sourdough Starter (step-by-step instructions)

This recipe for Sourdough Starter **takes 6 days**(or up to 12 days if cold) and is very easy. This was the way I was taught and it always works for me.  There are plenty of more complicated recipes out there, and I get it, if that is more your style – or you feel like completely nerding -out (a good thing, and _this_ is the time!) dive in. Feed your fancy! Or watch the 20-minute **Sourdough Video** above!

**Day 1: Staring in the morning or at night,** using a [wide-mouth quart jar](https://amzn.to/3QRmWTd), [tulip jar](https://amzn.to/45YjY3N), or [Crock](https://amzn.to/3BGnGCw) or [Glass Measuring Cup](https://amzn.to/2X20P0p) , mix 1 cup **[whole grain flour](https://amzn.to/3E4xiYp)**(fluffed, spooned and leveled) -or 120 grams-  with 1/2 cup (120 grams) **filtered water** using a fork (or chopstick) making sure you’ve incorporated all the dry flour.

Place the lid lightly on top (using the [Weck jar](https://amzn.to/342Lvly) is really handy here) or a wet towel to keep moisture in, or plastic wrap- and let sit at room temperature ( 70-ish degrees) on the kitchen counter for 24-48 hours. If you are not sure how warm it is, use a kitchen [thermometer](https://amzn.to/3cp3u8M) and check it a few hours later. See notes for TEMPERATURE.

**TIP:** For your first measuring – it is a good idea to weigh the flour using a [kitchen scale](https://amzn.to/2xzw4FP) so you get an idea of how it should feel. **_Do not weigh the cup._** _It should be like a thick paste._ Thick like peanut butter. If you need to add a little more water to incorporate the flour, that is OK.

![sourdough starter day one](https://www.feastingathome.com/wp-content/uploads/2020/04/sourdough-starter-1.jpg)

**Day 2:** After the first 24 hours, there may _or may not_ be a bit of bubbling. Let the mixture rest until you see activity (bubbles or rising) sometimes this takes 36 hours or even 48 hours if very cold. When you see active bubbling, **discard all but 1/2 cup of the starter (4 ounces).**

To the remaining ½ cup of starter,  stir in **1/2 cup water** (120 grams), mixing well with a fork and **1 cup of organic [bread flour](https://amzn.to/3S3fGB5)** (120 grams) spooned and leveled. Stir until combined. Again, it should feel like a thick paste. If overly dry, feel free to add a bit more water.

Cover again and allow the mixture to sit at room temperature for another 24 hours.

**Day 3:** After 24 hours, hopefully, you will see some bubbling or rising and if not, let it go a bit longer until you see activity. Be patient.

Depending on how warm your house is and how active your starter, you may need to begin feeding more often or move to **two feedings a day,**  in the morning and at night.

In a nutshell, you want to feed the starter only after it has peaked (metabolized all the flour from the last feeding) and has started sinking down or gets liquidy- **_this is when it is hungry!_**

This might be 12 hours, it might be 14, it might be 18, or 24, depending on the temp in your house. In very warm climates it may only be 6-8 hours. **In winter, this may take 36 hours. It is better to underfeed rather than overfeed here.** For each feeding, like before, discard all but 1/2 cup of the STARTER (keeping roughly  ½-cup of starter in the jar) Add 1 cup [Bread Flour](https://amzn.to/3S3fGB5)  (spooned and leveled) and 1/2 cup water to the 1/2 cup starter and let this rest at room temperature for 12-24 hours or until the starter looks “hungry” again before repeating.

**Day 4:** Feed 1-2 times,  discarding all but 1/2 cup of starter EACH TIME. Feed 1 cup [bread flour](https://amzn.to/3S3fGB5), 1/2 cup water.  Day four is typical for the starter slow down and stall a bit. This is OK. Just keep going, and **look for the hunger signs, and only feed when clearly hungry.** This may look like liquid on the top, or very runny starter (to the point where it can easily pour out of the jar). But hopefully, you’ll begin to see some rising and falling. It’s helpful to put the starter in a clean jar each day and mark the beginning level (with a sharpie, string or rubber band) so you can easily see this.

\\*\\*\\* _If for some reason your starter looks like it is still rising at the time of second feeding (at night) and there is no evidence it has fallen or no slide marks,  skip this feeding and feed first thing in the morning._

**AGAIN, feeding it when it is  “not hungry” will basically dilute all the growing yeast and make it lethargic. Better to starve than overfeed.**

![sourdough starter with slight bubbling](https://www.feastingathome.com/wp-content/uploads/2020/04/sourdough-starter-3-1.jpg)

**Above** you’ll see it peaking, **below** you’ll see it deflating and getting “hungry”. Feed when the starter only when it’s hungry. This will can vary in time _greatly_ – so even though there is a loose schedule laid out for you here, understand that your starter has a schedule of its own, it is a living thing- so watch it and pay attention!

**I repeat: The key here is to watch it**. Don’t feed the starter until it looks hungry. **Overfeeding a starter makes it lethargic.**

**Look for the signs of “hunger”:** You’ll see watery bubbles at the top or even a layer of liquid. See how below on the jar, how the starter slides down the side of the jar? Look for the “slide” marks just under the Weck logo.

If your starter is not rising and falling, look at consistency. As it metabolizes the flour and gets hungry, it will get runny and liquidy, like to the point where you can pour it right out of the jar. If it is still thick like paste, it’s not done metabolizing (eating)the flour.

![starter in a jar with small bubbles](https://www.feastingathome.com/wp-content/uploads/2020/04/sourdough-starter-4-1.jpg)

**Day 5:** Feed again, 1-2 times, roughly 12 hours apart, discarding all but a 1/2 cup the starter EACH TIME. 1 cup [bread flour](https://amzn.to/3S3fGB5), 1/2 cup lukewarm water. The starter should look visibly active, bubbling, rising, _hopefully, close to doubling in size._

_**You may need to repeat day 5 until the starter is rising and falling predictably and is close to doubling in size**_ **_within 6-8 hours._**

**_TIP:_ _If your starter is not rising but there is evidence of hunger (liquid at the top) try 3 things: substitute 1/4 cup [whole grain flour](https://amzn.to/3E4xiYp) (add to ¾ cup white [bread flour](https://amzn.to/3S3fGB5)) on your next feeding. Try using mineral water like [San Pellegrino](https://amzn.to/3qzKT6Z) instead of water.  Stir the starter a couple hours after feeding to allow wild yeast from the room to get in there._**

**DAY 6:** Baking day!  Give it one last feeding in the morning. **Discard all but a 1/3 cup.** ( The reason we are changing this to 1/3 cup is to feed it a little bit more.) Add 1 cup flour (120 grams) and 1/2 cup water, and place it in a clean jar so you can see the action clearly.  You can use a sharpie or place a rubber band around the jar to mark the beginning level. The starter should hopefully **double in volume within 6 hours of feeding.**

Then **DO THE FLOAT TEST:** To test the starter, place a teaspoon of starter (just from the top, don’t stir it down) in a glass full of water, it should hopefully float. If it does, you can make bread. **Tonight!** If it doubles in size but does not float, you can still give baking a try. Let the starter rest at room temperature for at least 8 hours allowing it to fully metabolize the flour, perhaps sinking a little before making your dough.

**At this point, if your starter does not double in size within 6 hours of feeding, don’t give up!** Often, it just takes longer, especially during the winter months. Continue feeding one to two times a day until you see a consistent, predictable rise and fall.

**Read the troubleshooting section.** If you need to take a break, put it in the fridge and try it again up to a week later. Don’t toss it.

![a tablespoon of sourdough starter floating in water for the float test](https://www.feastingathome.com/wp-content/uploads/2020/04/sourdough-bread_-6.jpg)

![show the slide marks on the sourdough starter jar](https://www.feastingathome.com/wp-content/uploads/2020/04/sourdough-starter-8-1.jpg)

**Day 6 EVENING: [Use 1/3 cup to make this sourdough bread (if you want)](https://www.feastingathome.com/sourdough-bread/)** and place the remaining starter (or if not making bread, place all of it)  in the refrigerator, and feed it at least once a week, mixing in any liquid at the top, reserving ½ cup starter, before feeding it the usual 1 cup [bread flour](https://amzn.to/3S3fGB5), 1/2 cup water.

In the photo above, **on the 6th day**, the starter was fed at 8 am, it doubled at noon, but went even higher until around 2 pm where it peaked. Then as you can see, it started deflating and by 8 pm, it was lower, and “hungry” again. **See those downward “slide” marks on the jar?**

**Look for these! That’s why it’s nice to put the starter in a clean jar so you can see these clearly.** They tell you how high your starter went and that it peaked, and now is going down. Even at 8 pm, it passed the “float” test, so I started a loaf of my [sourdough bread](https://www.feastingathome.com/sourdough-bread/) at this time.

TIP: When making bread, you want to use starter that has already peaked.

## Signs of hunger:

- Slide marks (be sure to use a clean jar so you can see these clearly).
- A layer of liquid at the top of the starter
- The starter is thin and liquidy enough to pour out of the jar (when at room temp).

## **TROUBLESHOOTING:**

- **SMELL:** Starter should smell sweet, tangy, earthy, like a wet horse – not “bad”.  If it really smells foul or unpleasant, you may have used an unclean jar, unclean utensil,  or somehow introduced other bad bacteria. I would start over.
- **NO ACTION: On day 4-5 it is typically for it to slow down.** If your starter is not rising at all but there is evidence of hunger (liquid at the top, or bubbles) try 3 things. First substitute 1/4 cup [whole grain flour](https://amzn.to/3E4xiYp) (add to ¾ cup white [bread flour](https://amzn.to/3S3fGB5)) on your next feeding. If no rise, then try using mineral water, specifically [San Pellegrino](https://amzn.to/3qzKT6Z) instead of water.  San Pelligrino specifically has the right mineral ratio, I have great luck with it. Others not so much! Also try stirring the starter a couple of hours after feeding, a couple of times throughout the day to allow wild yeast from the room to get in there. Lastly, you could try pineapple juice instead of water.
- **FLOUR:** Try to use fresh milled [whole grain flour](https://amzn.to/3E4xiYp) to start, then organic [BREAD FLOUR](https://amzn.to/3S3fGB5). The more wild yeast in the flour, the better your starter will do- so smaller brands like Bob’s Red Mill seem to do better than bigger conventional brands that have been overly processed.  It is totally OK to mix flours and to switch them up- this adds different kinds of wild yeast- a good thing!
- **DO NOT overfeed.** For example, maybe feeding 2 x day at 12-hour intervals is too often. You want to feed after the starter has peaked, then deflated (see photo above- you’ll see some slide marks on the jar) and this tells you that it is hungry. If you feed the starter before it has had a chance to metabolize (or eat) all the flour (before peaking) and then you discard part of it, and feed it again, you are actually diluting all that amazing bacteria, weakening your starter.  So it’s all about watching your starter in your home. If you are not seeing rising and falling, but notice the starter just gets liquidy, this too is a sign of “hunger”.  Or if it gets runny enough to pour out of the jar, another sign it is hungry. There are lots of variables here. Just be patient, pay attention and watch. This is a living thing- it doesn’t care about time schedules and recipes or what it “should” do. It will “eat” when it is “hungry” and sometimes it likes to eat slowly. 😉
- **TIME: It may take longer than 6 days in colder environments.** Use a kitchen [thermometer](https://amzn.to/3cp3u8M) and take its temp. Is it over 65F? Find a place where it can be warm. In the oven with the light on, or in an upper cupboard ( heat rises).  Sometimes it takes 12-14 days! Be patient, keep going. If it is doing absolutely nothing, leave it out on the counter for 24-48 hours and see what happens. If you run out of flour or need a break, don’t just toss it, put it in the fridge and see if you can get it going a few days later.
- **ACIDITY:** If you still can’t get that starter going, some people recommend subbing pineapple juice for the water for one feeding- raising the acidity level. My good friend just tried this and it got hers going.
- **LIQUID:** If you see any liquid at the top of your starter, it means your starter is hungry. So, yes it’s still alive which is a good thing! You can stir the liquid in, or pour the liquid out, either way, but feed it. This is a sign that you may need to feed it more often.
- **MOLD:** if you see any discoloring or mold on the surface, starter was probably contaminated. If it is only on the surface, it is probably ok to save. Scrape it off, save 1/2 cup of the underneath starter, and keep going, using a clean jar. Feed, smell, use your best judgment.
- **FLOAT TEST:  Try testing when your starter is peaking. Take a spoonful from the top without stirring it down. I** f your starter is rising and falling consistently, but not passing the float test and it has been over 8-10 days- just try baking a loaf. People are having luck with good loaves without passing the float test. It may be the flour…

![bubbling sourdough starter](https://www.feastingathome.com/wp-content/uploads/2020/04/Sourdough-starter-6.jpg)

## How to Maintain Your starter:

1. **REFRIGERATE & FEED AT LEAST ONCE A WEEK**: Pick a scheduled day and try to stick with it, always reserving 1/2 cup and **feeding it** 1 cup flour and 1/2 cup water. Discard the remaining, give it away, or keep the discard in a separate container for waffles, pancakes, [sourdough buns](https://www.feastingathome.com/quick-sourdough-buns/), [banana bread](https://www.feastingathome.com/vegan-banana-bread/), [biscuits](https://www.feastingathome.com/sourdough-biscuits/), etc. I usually don’t feed the discard unless I give it away.
2. If you forget to feed it one week, it is most likely OK; feed it 1-2 times a day for 1-3 days in a row to revive it (keeping it out on the counter) until bubbly and active and doubles within 6 hours.  I’ve left my starter for a month on vacation (in the fridge) without feeding and simply revived it by feeding it 3 days in a row, 1-2 x day. It’s surprisingly hard to kill. You can also freeze it for more extended storage.
3. **This batch will allow you to bake 2 loaves of bread per week with enough left to feed for the next week.** If you find yourself wanting to bake more often, you can keep it out and feed it 1-2 x daily. Or if baking every few days, you can pull it out of the fridge, feed it 10 hours before using, leaving it out, use what you need while it is peaking (or slightly after), then put it back in the fridge that evening. Do the same thing a few days later when ready to use again. So this would be feeding 2-3 times a week, best if baking 4-5 times a week.

## Tips on Sourdough Starter:

1. **TEMPERATURE:** The colder your home, the longer it will take for the starter to grow and become active (bubbles). Find a warm spot (70-80 degrees) for the best results. On the stovetop, with the light turned on, or on top of the fridge. Or in the oven with the light on. On top of a heating pad (set to low) with a towel in between). You can still make the starter in a colder home, it will just take longer- even up to 2 weeks! **Test the temp of your starter using a [thermometer](https://amzn.to/3cp3u8M).**
2. **FLOUR:** Always _try_ to start the batch by using organic whole-grain flour (wheat or rye) because it has more wild bacteria in it than white flour and will get it active and growing sooner. Freshly milled works exceptionally well. You can, of course, continue to use whole grain, but I just use organic white “bread” flour for days 2 through 6, less costly. _**You can also feed with organic all-purpose flour,** but I’ve had much better luck with getting the starter stronger, faster, starting off with the wholegrain the first day, and using [bread flour](https://amzn.to/3S3fGB5) for the remaining. UP to YOU. You can always mix in a little whole grain with the white as well if your starter looks like it needs a boost._
3. **WATER:** Sometimes chlorine in tap water can inhibit the growth of your starter. Some people leave tap water out, in an open container overnight to allow some of the chlorine to evaporate.  Using lukewarm water helps fermentation to start faster. Try Mineral water, like Perrier, it seems to work wonders too! Sometimes bottled water can be overly sterile- so using mineral water (carbonated is OK) is a good option.
4. **HYDRATION:** Hydration refers to the ratio of water to flour in terms of weight. It is a ratio. For starter, this is typically at 100% hydration.  Meaning if you use 120 grams of water, use 120 grams of flour. This roughly translates to 1 heaping cup of flour and 1/2 cup water.  Feel free to weigh instead of measure if you want to be more precise or want to familiarize yourself with the consistency. It’s nice to do this the first time to get a feel for it.
5. **STORING AND FEEDING:** When your starter is kept cold, like in the fridge, you don’t need to feed it as often- only once a week. If you keep it out on the counter, you’ll need to feed it 2 x daily. Cold slows down the fermentation, and heat speeds it up.
6. **USING:** When you need to use your starter for baking bread, feed it 4-8 hours before making bread dough, using it right at peak height or slightly after (even better).
7. **Do I REALLY have to discard my starter? YES. I know it seems wasteful-** but **w** hile you are building your starter, during the first week, it is the simplest easiest, fastest and _most economical_ way to create healthy a starter. This is because _you always have to feed it 2 times its volume_!!! If you keep the 1 1/2 cups starter, you would have to feed it 3 cups (instead of keeping just a 1/2 cup and only feeding it ONE cup). Get it? 😉 Doing this will shorten the fermentation process, require less flour in the long run, and create a stronger starter. Once the starter is “established” after the first week- _then_ you don’t need to discard it but can use it in [bread baking](https://www.feastingathome.com/sourdough-bread/), pizza dough, [scones](https://www.feastingathome.com/blackberry-sourdough-scones-with-lemony-glaze/), biscuits, [waffles](https://www.feastingathome.com/sour-dough-waffles-maple-glazed-peaches/), [sourdough buns](https://www.feastingathome.com/quick-sourdough-buns/), etc.,- or give it to a friend.

## Signs of Hunger:

![hungry sourdough starter](https://www.feastingathome.com/wp-content/uploads/2020/04/sourdough-bread_-7.jpg)

The photo above was taken after the starter was fed,  peaked 4 hours later (reached its highest), and now is” hungry” again. The perfect time to use it in bread! See the downward slide marks on the jar. Again, pay attention to these- your starter is telling you what it needs. You just have to learn how to see it.

I hope you have fun with this simple little Sourdough project! In the coming weeks, I’ll put out some fun recipes to make with your sourdough starter! **Also, watch the new step-by-step Sourdough Video above!**

## **How to use your Sourdough Starter!**

01. **[No-Knead Sourdough Bread](https://www.feastingathome.com/sourdough-bread/)**
02. [Sourdough Baguettes](https://www.feastingathome.com/sourdough-baguette-recipe/)
03. **[Sourdough Scones](https://www.feastingathome.com/blackberry-sourdough-scones-with-lemony-glaze/)**
04. [Sourdough Crackers](https://www.feastingathome.com/sourdough-crackers/)
05. **[Sourdough Biscuits](https://www.feastingathome.com/sourdough-biscuits/)**
06. [**Sourdough Buns**](https://www.feastingathome.com/quick-sourdough-buns/)
07. **[Sourdough Tortillas!](https://www.feastingathome.com/how-to-make-tortillas/)**
08. **[Vegan Banana Bread](https://www.feastingathome.com/vegan-banana-bread/)**
09. **[Overnight Sourdough Waffles](https://www.feastingathome.com/sour-dough-waffles-maple-glazed-peaches/)**
10. **[Sourdough Pancakes](https://www.feastingathome.com/sourdough-pancakes/)**

## More from Feasting At Home

- [Pad Thai Recipe](https://www.feastingathome.com/15-minute-pad-thai/)

- [Eggplant Recipe](https://www.feastingathome.com/eggplant-recipes/)

- [Chicken Tortilla Soup Instant Pot](https://www.feastingathome.com/instant-pot-chicken-tortilla-soup/)

[Print](https://www.feastingathome.com/sourdough-starter/print/19981/)

clockclock iconcutlerycutlery iconflagflag iconfolderfolder icon[instagram](https://www.instagram.com/feastingathome/%20)[instagram](https://www.instagram.com/feastingathome/%20) iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

![How to make your own Sourdough Starter, using simple ingredients with no special equipment, in 5-8 days, that can be used in crusty bread, pizza dough, waffles, pancakes, and rolls- instead of using yeast. Sourdough Starter is "wild" yeast, made from flour and water and the wild yeast in the air around us. ](https://www.feastingathome.com/wp-content/uploads/2020/04/Sourdough-starter-6-300x200.jpg)

## Simple Sourdough Starter

_5 Stars__4 Stars__3 Stars__2 Stars__1 Star_4.9 from 539 reviews

- Author: [Sylvia Fountaine \| Feasting at Home Blog](https://www.feastingathome.com/about/)
- Prep Time:30
- Cook Time:6 days
- Total Time:144 hours 30 minutes
- Yield:1 ½ cups1x
- Category:sourdough, fermented, cultured, bread, baking,
- Method:fermented
- Cuisine:bread
- Diet:Vegan

[Print Recipe](https://www.feastingathome.com/sourdough-starter/print/19981/)

[Pin Recipe](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fwww.feastingathome.com%2Fsourdough-starter%2F)

* * *

### Description

How to make your own Sourdough Starter **(see the step-by-step video in post)** using simple ingredients with no special equipment, in 6 days, that can be used in [sourdough bread](https://www.feastingathome.com/sourdough-bread/). Sourdough Starter is a wild yeast, made from fermenting flour and water.

* * *

### Ingredients

Copy to clipboardCopy to clipboard

Scale1/2x1x2x

- **120 grams** **[whole grain flour](https://amzn.to/3E4xiYp)** ( [whole wheat flour](https://amzn.to/3eiTHSy), [rye flour](https://amzn.to/3S4j8eJ), or freshly milled flour) **1 cup**, fluffed, spooned and leveled
- **Organic White Bread Flour** (5-10 lb bag ) I like [Shepherd’s Grain](https://shepherdsgrain.com/our-flours/) or [Bob’s Red Mill.](https://www.amazon.com/Bobs-Red-Mill-Artisan-Ounces/dp/B019IKHF3M/ref=sr_1_20?dchild=1&keywords=organic+bread+flour+bobs&qid=1612837535&sr=8-20)
- **120 grams Water** per feeding (1/2 cup water)

Cook Mode
Prevent your screen from going dark

* * *

### Instructions

1. **Day 1: Starting in the morning or at night,** using a [wide-mouth quart jar](https://amzn.to/3QRmWTd) or [Crock](https://amzn.to/3BGnGCw) or [Glass Measuring Cup](https://amzn.to/2X20P0p) mix 1 cup **[whole grain flour](https://amzn.to/3E4xiYp)**(120 grams) with 1/2 cup (120 grams) **filtered water** using a fork making sure you’ve incorporated all the dry flour.  For your first measuring – it is a good idea to weigh the flour, using a [kitchen scale](https://amzn.to/2xzw4FP) so you get an idea of how thick it should feel. _It should be like a thick paste._ Thick like peanut butter. If you need to add a little more water to incorporate the flour, **that is OK, but be precise with the flour.** Place the lid on top (using the [Weck jar](https://amzn.to/342Lvly) is really handy here) or a **damp towel** to keep moisture in, or plastic wrap- and let sit at room temperature (70-80 degrees) on the kitchen counter for 24-48 hours, **or until you see some bubbling.** If you are not sure how warm it is, use a kitchen thermometer and check it a few hours later. See notes for TEMPERATURE.
2. **Day 2:** After the first 24 hours, you may or may not see a bit of bubbling. I prefer to let this rest until I see a tiny bit of activity (bubbles) and sometimes this takes 36 or up to 48 hours.  **So start “day 2”, when you see a little bit of bubbing.** Discard all but 1/2 cup (136 grams) of the starter. (See notes for discard).  Add to the remainder, 1 cup of **white bread flour**, (120 grams), spooned and leveled,  and 1/2 cup filtered water (120 grams), mixing well with a fork. Place the lid on loosely again and allow the mixture to sit at room temperature (70-80F)  for another 24 hours.
3. **Day 3:** By the third day, you should definitely see some bubbling- and if not, let it go a bit longer. Depending on how warm your house is and how active your starter, you may need to begin feeding more often, or even move to **two feedings a day roughly 12 hours apart,** like in the morning and at night. In a nutshell, you want to feed the starter only after it has peaked (metabolized all the flour from the last feeding) and has started sinking down or gets liquidy- **_this is when it is hungry!_** This might be 12 hours, it might be 14, it might be 18, or 24, depending on the temp in your house. In very warm climates it may only be 8 hours. **It is better to underfeed rather than overfeed here.** For each feeding, like before, discard all but 1/2 cup of the STARTER (keeping roughly  ½-cup of starter in the jar -4 ounces or 136 grams) Add 1 cup Bread Flour  (spooned and leveled) and 1/2 cup water to the 1/2 cup starter and let this rest at room temperature for 12-24 hours or until the starter looks “hungry” again before repeating.
4. **Day 4:** Feed 1-2 times,  discarding all but 1/2 cup of starter EACH TIME. Feed 1 cup bread flour, 1/2 cup water.  **Look for the hunger signs.** Hopefully, you’ll begin to see some rising and falling. It’s helpful to put the starter in a clean jar and mark the beginning level (with sharpie, string or rubber band) so you can easily see this. \*\*\* _If for some reason your starter looks like it is still rising at the time of second feeding (at night) and there is no evidence it has fallen or no slide marks, it is still “eating” so  skip this feeding and feed first thing in the morning. **AGAIN, Feeding it when it is  “not hungry” will basically dilute all the growing yeast and make it lethargic. Better to starve than overfeed.**_
5. **Day 5:** Feed again, 1-2 times, roughly 12 hours apart, or when hungry,  discarding all but a 1/2 cup the starter EACH TIME. 1 cup bread flour, 1/2 cup lukewarm water. The starter should look active, bubbling, rising, sliding down, _hopefully, close to doubling in size. (If not, repeat this day until starter doubles in size within 8-12 hours of feeding- and read the troubleshooting section.)_
6. **DAY 6:** Give it one last feeding. Discard all but a **1/3 cup**. Add 1 cup flour ( 120 grams) and 1/2 cup water, and place it in a clean jar so you can see the action clearly.  You can use a sharpie or place a rubber band around the jar to mark the beginning level. The starter should hopefully **double in volume within 6 hours of feeding.** When it peaks, **DO THE FLOAT TEST:** To test the starter, place a teaspoon of starter (just from the top, while it is peaking, don’t stir it down) in a glass full of water, it should hopefully float. If it does, you can make [sourdough bread.](https://www.feastingathome.com/sourdough-bread/) **Tonight!** Let the starter keep resting at room temperature or a few more hours allowing it to fully metabolize the flour, perhaps sinking a little before making your dough. You want to make dough with _slightly hungry_ starter. Place the remaining starter in the fridge and feed it in a week. You’ll have enough stater to make one more [sourdough loaf](https://www.feastingathome.com/sourdough-bread/) during the week, and still have enough to feed.  If you want to wait to make bread until later in the week place starter in the fridge. Be sure to feed it in 7 days. Read maintenance section.
7. **At this point, if your starter does not double in size don’t give up!** Often it just takes longer, sometimes up to two weeks, especially if it’s cold.  Continue feeding one-two times a day (only when hungry) for a few more days, until you see a visible rise and fall. **Read the troubleshooting section.** If you need to take a break, just put it in the fridge and try it again up to a week later. Don’t toss it- if there are bubbles, it is still alive.
8. This batch of starter will make two loaves of bread with enough left over to feed for the following week.

**TROUBLESHOOTING:**

- **STALLING:** It is typical to see a “stall” on day 4 or 5. If your starter is not rising but there is evidence of hunger (liquid at the top) try 3 things: substitute 1/4 cup whole grain flour (add to ¾ cup white bread flour) on your next feeding. Try using mineral water like San Pellegrino instead of water.  Stir the starter a couple hours after feeding to allow wild yeast from the room to get in there.
- **SMELL:** Starter should smell slightly sweet and tangy, and not off or “bad”.  To me, it smells like a wet horse;)  If it smells VERY unpleasant, you may have used an unclean jar, or an unclean utensil, or somehow introduced another foreign bacteria. I would start over.
- **TOO MUCH ACTION:** if your starter overflows from the jar, this is a good sign,(not bad) it is alive and active. This often happens in warm climates. You’ll need to feed it more often or find a cooler spot. Even if it floats on day 2-3, please keep feeding it the full 6 days before using it to make bread. It will add more flavor and complexity.
- **CONSISTENCY:** Thick or Thin? If you have been careful about measuring feedings, but are not seeing rising or falling, another way to tell what stage of your starter is in is to look at the consistency. If the starter seems really thick, it is still “digesting”. If it seems loose or runny or liquidy, (to the point where you can pour it out of the jar) it has digested all the flour and is now “hungry”. It loosens up as it metabolizes the flour. So even if you don’t see rising or falling, look for consistency to give you clues.
- **DO NOT overfeed.** For example, maybe, feeding 2 x day at 12-hour intervals is too often. _**You want to feed after the starter has peaked, then deflated a little or is runny (see photo above- you’ll see some slide marks on the jar) and this tells you that it is hungry.**_ If you feed the starter before it has had a chance to metabolize (or eat) all the flour and then you discard part, and feed it again, you are actually diluting all that amazing yeast. **Get it?** So it’s all about watching your starter in your home. There are lots of variables here. Just be patient, pay attention and watch. This is a living thing- it doesn’t care about time schedules and recipes or what it “should” do. It will “eat” when it is “hungry” and sometimes it likes to eat slowly.
- **It may take longer than 6 days in colder environments.** Use a kitchen thermometer and take its temp. Is it under 65F? Find a place where it can be warm.  Or use lukewarm water when mixing. Place it  in the oven with the light on overnight. (Not in direct sunlight) or above the fridge, or on the stovetop. Sometimes if cold,  it takes 10-12 days. Be patient, keep going. If it is doing absolutely nothing, leave it out on the counter for 24-48 hours and see what happens. If you see bubbles, it is alive and can be coaxed. If you run out of flour or need a break, don’t just toss it, put it in the fridge and see if you can get it going a few days or up to a week or two later.
- **ACIDITY:** If you still can’t get that starter going, some people recommend subbing **pineapple juice** for the water for one feeding- raising the acidity level. My good friend just tried this and it got hers going.
- **LIQUID:** If you see any liquid at the top of your starter, it means your starter is hungry. So, yes it’s still alive which is a good thing! You can stir the liquid in, or pour the liquid out, either way, but feed it! This may be a sign that you may need to feed it more often than you are.
- **MOLD:** if you see any discoloring or mold on the surface, the starter was probably contaminated. If it is only on the surface, you could salvage it. Scrape it off, save 1/2 cup of the underneath starter, and keep going. Feed, smell, use your best judgment.
- **FLOAT TEST:** If your starter is consistently rising and falling and it is has been over 8 days, but still doesn’t pass the float test, try baking a loaf of bread anyway.  Remember, use hungry starter when mixing up the dough.

**MAINTENANCE:**

1. **REFRIGERATE & FEED AT LEAST ONCE A WEEK**: Pick a scheduled day and try to stick with it, always reserving 1/2 cup starter (130 grams) and feeding it 1 cup flour  (120 grams) and 1/2 cup water (120 grams). Discard the remaining, or give it away, or keep the discard in a separate container to use in [waffles](https://www.feastingathome.com/sour-dough-waffles-maple-glazed-peaches/), [pancakes](https://www.feastingathome.com/sourdough-pancakes/), [sourdough buns](https://www.feastingathome.com/quick-sourdough-buns/), [banana bread](https://www.feastingathome.com/vegan-banana-bread/), [biscuits](https://www.feastingathome.com/sourdough-biscuits/), etc. I usually don’t feed the discard unless giving away.
2. If you forget to feed it one or two weeks in a row, it is most likely OK, just feed it 1-2 x day for 1-2 days in a row to revive it (keeping it out on the counter) until bubbly and active.  I’ve left my starter for a month on vacation (in the fridge) without feeding and simply revived it by feeding it 3 days in a row, 2 x day. It’s actually kind of hard to kill. You can also freeze it for longer storage.
3. If you find yourself wanting to bake more often than once a week, you can keep it out and feed it 1-2 times daily. Or if baking every few days, you can pull it out of the fridge, feed it 8-10 hours before using, leaving it out, use what you need while it is peaking, then put it back in the fridge that evening. Do the same thing a few days later when ready to use it again. So this would be feeding 2-3 times a week, best if baking 2-3 times a week.

* * *

### Equipment

[kitchen scale](https://amzn.to/2xzw4FP)

[Buy Now →](https://amzn.to/2xzw4FP)

[tulip jar](https://amzn.to/45YjY3N)

[Buy Now →](https://amzn.to/45YjY3N)

[wide-mouth quart jar](https://amzn.to/3QRmWTd)

[Buy Now →](https://amzn.to/3QRmWTd)

* * *

### Notes

1. **TEMPERATURE:** The colder your home, the longer it will take for the starter to grow and become active (bubbles). Find a warm spot (70-80 degrees) for the best results. On the stovetop, with the light turned on, or on top of the fridge. Or in the oven with the light on. On top of a heating pad (set to low) with a towel in between). You can still make the starter in a colder home, it will just take longer- even up to 2 weeks.
2. **FLOUR:** Always _try_ to start the batch by using organic, freshly milled **whole-grain flour (wheat or rye)** because it has more wild yeast in it than All-Purpose or white flour and will get it active and growing sooner. You can, of course, continue to use whole grain, but I’ve had the best luck using **organic “bread” flour** for days 2 through 6.People have made a sourdough starter with All-Purpose flour- but personally, **this has never worked for me**– there are fewer nutrients and wild yeasts in the flour and results in a very lethargic starter. If it is your only option, try mixing in 2+ tablespoons of whole-grain (wheat or rye) with the AP flour per feeding. Feel free to use different flours or mix different flours together. It is OK to use all-purpose flour if in a pinch, but using it repeatedly will result in sad starter.
3. **WATER:** I usually use tap water -but sometimes the chlorine in tap water can inhibit the growth of your starter. **Lukewarm** water helps fermentation to start faster. Sterilized bottled water is often overly sterile, and can also inhibit. **Mineral water**, like Perrier (carbonated is OK) can sometimes work miracles.
4. **HYDRATION:** Hydration refers to the ratio of water to flour in terms of _weight_. It is a ratio. The starter is typically at 100% hydration- meaning equal parts flour and water, in terms of weight. So if you use 120 grams of water, use 120 grams of flour. _This roughly translates to **1 cup of flour** and **1/2 cup water**._  Feel free to weigh instead of measure if you want to be more precise, or want to familiarize yourself with the consistency you are aiming for. If using whole grain flours (which tend to be “thirstier”) and your starter seems very thick, **it is totally OK** to add more water to thin it a bit. I intentionally keep the hydration a little lower here (a thicker starter) so you can more clearly see the rise and fall “action” in the jar.
5. **STORING AND FEEDING:** When your starter is kept cold, in the fridge, you don’t need to feed it as often- only once a week. Feel free to feed it “cold”, and put it right back in the fridge if you like. If you keep it out on the counter, you’ll likely need to feed it 1-2 x daily (or just watch and feed only when hungry).   Cold slows down the fermentation, heat speeds it up.
6. **USING:** When you need to use your starter for baking bread, feed it 10-12 hours before making bread dough, using it after its peak height. **For a more “sour” flavored bread**, use the starter straight from the fridge, 3-6 days after feeding. The starter gets more sour tasting the longer it goes without feeding. Feeding the starter the same day as making bread will produce **a milder** sourdough flavor.
7. **Do I REALLY have to discard my starter? BASICALLY YES. I know it seems wasteful-** but **w** hile you are building your starter, during the first week, it is the simplest, easiest, fastest, and _most economical_ way to create healthy a starter. (Or **save it separately** -in the fridge- and use it in Pancakes, Waffles, Buns, or Biscuits. )  This is because _you always have to feed it 2 times its volume in flour._  For example-if you kept all the 1 1/2 cups of starter, you would have to feed it 3 cups of flour (instead of keeping just a 1/2 cup and only feeding it ONE cup).  Doing this will shorten the fermentation process, require less flour in the long run, and create a stronger starter. Once your starter is “established” after the first week- _then_ you can give it away to friends, use it in pizza dough, [banana bread](https://www.feastingathome.com/vegan-banana-bread/), waffles, [pancakes,](https://www.feastingathome.com/sourdough-pancakes/) buns, etc) or give it to a friend. **If you would like to save your “discard” during the first week – use it as you would flour and water, not expecting any rise.**
8. **HOW TO USE YOUR SOURDOUGH STARTER/Discard :**

1. [No-Knead Overnight Sourdough Bread](https://www.feastingathome.com/sourdough-bread/) (only if it passes the two “tests”)
2. [Overnight Sourdough Waffles](https://www.feastingathome.com/sour-dough-waffles-maple-glazed-peaches/)
3. [Sourdough Pancakes](https://www.feastingathome.com/sourdough-pancakes/)
4. [Sourdough Scones](https://www.feastingathome.com/blackberry-sourdough-scones-with-lemony-glaze/)
5. [Sourdough Biscuits](https://www.feastingathome.com/sourdough-biscuits/)
6. [No-Knead Sourdough Bread](https://www.feastingathome.com/sourdough-bread/) – only after day 6
7. [Vegan Banana Bread](https://www.feastingathome.com/vegan-banana-bread/)
8. Sourdough buns

**Save the sourdough “discard” in a separate container in the fridge.**

### Nutrition

- **Serving Size:** 1 tablespoon
- **Calories:** 31
- **Sugar:** 0 g
- **Sodium:** 0.2 mg
- **Fat:** 0.1 g
- **Saturated Fat:** 0 g
- **Trans Fat:**
- **Carbohydrates:** 6.2 g
- **Fiber:** 0.2 g
- **Protein:** 1 g
- **Cholesterol:** 0 mg

### ⭐️⭐️⭐️⭐️⭐️ Don't Forget to RATE THE RECIPE!

We appreciate your feedback! Our readers LOVE to read your reviews, adaptations, and suggestions! Have a question? We’ll personally respond within 24 hours.

Share this with the world!

[Facebook](https://www.facebook.com/sharer/sharer.php?u=https://www.feastingathome.com/sourdough-starter/&display=popup&ref=plugin&src=share_button "Share on Facebook") [Pin](https://pinterest.com/pin/create/button/?url=https://www.feastingathome.com/sourdough-starter/&media=https://www.feastingathome.com/wp-content/uploads/2014/05/Sourdough-Starter.jpg&description=How%20to%20make%20your%20own%20Sourdough%20Starter%2C%20using%20simple%20ingredients%20with%20no%20special%20equipment%2C%20in%205-8%20days%2C%20that%20can%20be%20used%20in%20crusty%20bread%2C%20pizza%20dough%2C%20waffles%2C%20pancakes%2C%C2%A0and%20rolls-%20instead%20of%20using%20yeast.%20%23sourdoughstarter%20%23starter%20%23yeastless "Share on Pinterest") [Email](mailto:?subject=Your%20friend%20has%20shared%20an%20article%20with%20you.&body=Simple%20Sourdough%20Starter%0D%0Ahttps%3A%2F%2Fwww.feastingathome.com%2Fsourdough-starter%2F%0D%0A "Share via Email")

Subscribe

to get recipes via email

First Name \*

Email Address \*

Sign Up

### Leave a comment [Cancel reply](/sourdough-starter/\#respond)

Your email address will not be published.Required fields are marked \*

Recipe rating_5 Stars__4 Stars__3 Stars__2 Stars__1 Star_

Comment \*

Name

Email

Notify me of follow-up comments by email.

Δ

### Comments

01. **Heidi** says:



    [August 22, 2024 at 11:52 am](https://www.feastingathome.com/sourdough-starter/comment-page-53/#comment-364141)





    Hello!


    First time making any kind of bread and I’m enjoying every minute!


    I’m on day 5 of my starter and haven’t had to feed it twice a day yet. Today, I fed at 6 am, it’s 3 pm and it has more than doubled in size! (Almost at the top of my Weck jar). It has not started to fall yet, the consistency is still rather thick and the bubbles on top are not airy, more like lava or swamp bubbles.


    Do I leave it go until the 12 hour mark? I fear it may take over my house at this point. 🙂


    Heidi





    [Reply](#comment-364141)

    1. **Sylvia Fountaine \| Feasting at Home** says:



       [August 24, 2024 at 8:56 am](https://www.feastingathome.com/sourdough-starter/comment-page-53/#comment-364351)





       Haha! Love hearing this Heidi. I would place it over a plate, just in case, and let it do it’s thing. Don’t watch the clock, just look for the signs of hunger and wait to feed until then. 🙂





       [Reply](#comment-364351)
02. **Tina Starnes** says:



    [August 20, 2024 at 4:53 am](https://www.feastingathome.com/sourdough-starter/comment-page-53/#comment-363943)





    I’ve tried several starters before and they always fail. This one so far is doing great. I am on day eight I fed it last night at 5 PM this morning. I got up. It’s almost ready to explode out of the jar. It smells great and passes the float test! It has not deflated yet, but I never did twice a day feedings because it would not rise and fall therefore, I didn’t think it was hungry. My questions are as follows:


1- Is it ok that I only did once a day feedings?

2-Am I ready to make bread? It hasn’t deflated and I have to work today. I’d like to bake on Thursday. Can you tell me what to do for that? Continue feeding? Place it in the fridge?

[Reply](#comment-363943)

    1. **Sylvia Fountaine \| Feasting at Home** says:



       [August 21, 2024 at 7:29 am](https://www.feastingathome.com/sourdough-starter/comment-page-53/#comment-364007)





       Hi Tina, great to hear! Yes it is OK if it only needs one feeding. It sounds like you are ready to bake. You could place it in the fridge until thursday morning, pull it out in the morning, feed it, and make the dough thursday night after it peaks. 🙂 Best of luck!





       [Reply](#comment-364007)
03. **Jessica** says:



    [August 3, 2024 at 3:56 pm](https://www.feastingathome.com/sourdough-starter/comment-page-53/#comment-362835)





    Hi! I am on day 2 and it looks great! Question – I don’t have “bread flour”. I have whole wheat or unbleached all purpose. Would that work?!





    [Reply](#comment-362835)

    1. **Sylvia Fountaine \| Feasting at Home** says:



       [August 6, 2024 at 8:20 am](https://www.feastingathome.com/sourdough-starter/comment-page-53/#comment-362974)





       You can always try it? Maybe using both- ¾ AP, ¼ whole wheat. I always have the best luck with organic bread flour, but this is worth a shot!





       [Reply](#comment-362974)
04. **Christine Sumberg** says:



    [July 30, 2024 at 9:58 am](https://www.feastingathome.com/sourdough-starter/comment-page-53/#comment-362563)





    I will be flying across country and would like to take my starter with me? What do you think?





    [Reply](#comment-362563)

    1. **Sylvia Fountaine \| Feasting at Home** says:



       [August 1, 2024 at 6:28 am](https://www.feastingathome.com/sourdough-starter/comment-page-53/#comment-362698)





       Great! Should be ok?





       [Reply](#comment-362698)
05. **Bev Gathercole** says:



    [July 14, 2024 at 2:01 am](https://www.feastingathome.com/sourdough-starter/comment-page-53/#comment-360837)





    Hi, have been making your sourdough bread for about a year now and going well. But recently when feeding starter it is rising and peaks but then never falls. It just stays peaked and that’s even after 24 hours! Can you tell me why please? Thankyou





    [Reply](#comment-360837)

    1. **Sylvia Fountaine \| Feasting at Home** says:



       [July 15, 2024 at 7:52 am](https://www.feastingathome.com/sourdough-starter/comment-page-53/#comment-360912)





       Hi Bev, it just sounds really happy. 🙂 It will eventually fall, bu honestly I woulnt worry about it- sounds like you have a good starter!





       [Reply](#comment-360912)

    2. **John** says:



       [August 1, 2024 at 12:24 pm](https://www.feastingathome.com/sourdough-starter/comment-page-53/#comment-362732)





       Dehydrate some active starter. Easier to carry on plane or mail. I’ve already mailed some to a friend with instructions on how to revive. Plus you’ll always has some backup if something ever goes wrong, always have a plan B. John



















       [Reply](#comment-362732)
06. **John** says:



    [July 5, 2024 at 10:50 am](https://www.feastingathome.com/sourdough-starter/comment-page-53/#comment-360302)





    Fern is doing well, 5th day and she’s right on target. I finally got a device to play video and and that helped a lot with monkey see, monkey do. I’d been struggling with a procedure but the video gave that to me. Taking far less time (and mess) to get through steps. Thanks John



















    [Reply](#comment-360302)

    1. **Sylvia Fountaine \| Feasting at Home** says:



       [July 7, 2024 at 7:11 am](https://www.feastingathome.com/sourdough-starter/comment-page-53/#comment-360387)





       Glad to hear it John!





       [Reply](#comment-360387)
07. **Pam** says:



    [July 1, 2024 at 12:47 pm](https://www.feastingathome.com/sourdough-starter/comment-page-53/#comment-360050)





    Is it ok to use well water that has a softener system on it? It is much softer than usual “city” tap water but I’m wondering if this type will be good for sourdough starter. This will be my first time trying to make a sourdough starter, so I don’t want to waste time or money. ; )





    [Reply](#comment-360050)

    1. **Sylvia Fountaine \| Feasting at Home** says:



       [July 5, 2024 at 9:20 am](https://www.feastingathome.com/sourdough-starter/comment-page-53/#comment-360287)





       Hi Pam- that is a great question, and honestly, I don’t know. I would just give it a try and see, I think you would get a pretty good idea after the first day?





       [Reply](#comment-360287)
08. **Fiona** says:



    [June 25, 2024 at 2:35 pm](https://www.feastingathome.com/sourdough-starter/comment-page-53/#comment-359612)





    I finally have a sourdough starter! It was quite sluggish for days so I added a little rye at feeding. I did 20 grams of organic dark rye and 100 grams of organic white flour and it just took off, bubbling, falling etc. I was able to make your bread too. Thank you Sylvia.



















    [Reply](#comment-359612)

    1. **Sylvia Fountaine \| Feasting at Home** says:



       [June 26, 2024 at 7:30 am](https://www.feastingathome.com/sourdough-starter/comment-page-53/#comment-359671)





       Hooray!!! I’m so happy for you- well done!





       [Reply](#comment-359671)
09. **Teresa** says:



    [June 8, 2024 at 5:22 pm](https://www.feastingathome.com/sourdough-starter/comment-page-53/#comment-358333)





    Oh I forgot to mention, I’m in SW Florida, temp is 75 deg in kitchen where it’s been sitting. And the smell is overall quite tangy with sweet end notes, so I think that’s good.





    [Reply](#comment-358333)

    1. **Sylvia Fountaine \| Feasting at Home** says:



       [June 9, 2024 at 12:35 pm](https://www.feastingathome.com/sourdough-starter/comment-page-53/#comment-358383)





       It sounds good!





       [Reply](#comment-358383)
10. **Teresa Smith** says:



    [June 8, 2024 at 5:14 pm](https://www.feastingathome.com/sourdough-starter/comment-page-53/#comment-358332)





    Hi Sylvia. I am a subscriber and I think you do an amazing job on your site. In particular, this starter video! So thorough and excellent vid production. THANK-YOU! I tried w/ another youtube vid out there and ultimately failed. But, I’m so frustrated. I started this process on May 13th. I have done exactly as you suggest, right down to the same tools/equipment. I have not used it yet! And that’s because there was a major slow down, then I got it going again (using pelligrino (brilliant) and subbed out 1/3 rye flour). But it NEVER passes the float test. Goes right down to bottom of bowl. Unless I drizzle w/ a fork, then it floats a bit. Last night after feeding, some time in the night it tripled in size. then this A.M., after the slide, it still did not pass float test. What should I do at this point? I so want to bake bread, and especially pizza in our new Gozney. I truly appreciate any help. Teresa



















    [Reply](#comment-358332)

    1. **Sylvia Fountaine \| Feasting at Home** says:



       [June 28, 2024 at 7:24 am](https://www.feastingathome.com/sourdough-starter/comment-page-53/#comment-359857)





       Hi Teresa, thanks so much and sorry for the frustration. Try the float test when the start is at its peak, before it goes done. If still not floating, but doubling in size, then I would just give it a try and bake your first loaf!





       [Reply](#comment-359857)
11. **Dani** says:



    [June 3, 2024 at 11:20 am](https://www.feastingathome.com/sourdough-starter/comment-page-53/#comment-357871)





    Hi it’s day 3 and it’s rising but not bubbly and it’s thick I followed instructions as told but mine is different any tips?





    [Reply](#comment-357871)

    1. **Sylvia Fountaine \| Feasting at Home** says:



       [June 3, 2024 at 1:02 pm](https://www.feastingathome.com/sourdough-starter/comment-page-53/#comment-357901)





       Hi Dani- rising is good but if it is still very thick, it is not done processing the flour. I would let it go longer wtihout feeding. Read through the trouble shooting section – and make sure your measurments are correct. Let me know how it goes! 🙂





       [Reply](#comment-357901)
12. **LP** says:



    [May 20, 2024 at 7:36 am](https://www.feastingathome.com/sourdough-starter/comment-page-53/#comment-356878)





    Great recipe. Thanks for the detailed instructions.


    My first attempt at sourdough & its been a fun learning process.



    I am looking for ideas on how to mix other add ins.


    Like – cheddar/jalapenos



    Any suggestions on to go about it?


    Thanks





    [Reply](#comment-356878)

    1. **Sylvia Fountaine \| Feasting at Home** says:



       [May 23, 2024 at 8:56 am](https://www.feastingathome.com/sourdough-starter/comment-page-53/#comment-357107)





       Hi Lynn! I would go to our Rosemary Olive loaf and follow that as a guide!





       [Reply](#comment-357107)
13. **Lucy** says:



    [May 12, 2024 at 2:35 am](https://www.feastingathome.com/sourdough-starter/comment-page-53/#comment-356432)





    Hi, first time trying it.. on day 7 now but i got it bubbling and getting liquidy but no rising. Im feeding it every 12 hrs. Is there anything else i need to try? Thanks!





    [Reply](#comment-356432)

    1. **Sylvia Fountaine \| Feasting at Home** says:



       [May 12, 2024 at 8:21 am](https://www.feastingathome.com/sourdough-starter/comment-page-53/#comment-356447)





       Hi Lucy, read throught the trouble shooting section- there are a bunch of things you can try listed there. It just may need more time?





       [Reply](#comment-356447)

#### Comment navigation

[Previous](https://www.feastingathome.com/sourdough-starter/comment-page-52/#comments)

Originally Posted

April 22, 2020

Last Updated

September 6, 2024

Categories

- ["How-To" Recipes!](https://www.feastingathome.com/category/featured/how-to-make/)
- [Baked](https://www.feastingathome.com/category/by-method/bread/)
- [DIY & Gifts](https://www.feastingathome.com/category/dyi/)
- [Energizing Recipes](https://www.feastingathome.com/category/energize/)
- [Fermented, Pickled, Preserved](https://www.feastingathome.com/category/by-method/pickled-and-preserved/)
- [Fresh and Healthy](https://www.feastingathome.com/category/healthy/)
- [Most Popular Recipes](https://www.feastingathome.com/category/homepage/)
- [Sourdough](https://www.feastingathome.com/category/by-method/sourdough/)
- [Sourdough Recipes](https://www.feastingathome.com/category/sourdough-recipes/)
- [TRENDING NOW!](https://www.feastingathome.com/category/trending-now/)
- [Video Recipes](https://www.feastingathome.com/category/videos/)
- [Weekend Projects](https://www.feastingathome.com/category/weekend-recipes/)
- [Whole Grain Recipes](https://www.feastingathome.com/category/main/grains/)
- [Year Round](https://www.feastingathome.com/category/seasonal-eating/year-round-recipes/)

## Our Latest Recipes

[![This classic lasagna recipe is absolutly delectable! Made with a rich tomato-meat sauce, three kinds of cheeses, and savory Italian spices, it's easy to make and always a crowd-pleaser.](https://www.feastingathome.com/wp-content/uploads/2024/09/Lasagna-Recipe-15-380x570.jpg)](https://www.feastingathome.com/lasagna-recipe/)

### [Traditional Lasagna Recipe](https://www.feastingathome.com/lasagna-recipe/)

[![This cherry tomato confit recipe takes only 5 minutes of hands-on time before transforming in your oven, into the most tender, juicy little heavenly bites.](https://www.feastingathome.com/wp-content/uploads/2024/09/Tomato-Confit-5-380x570.jpg)](https://www.feastingathome.com/tomato-confit/)

### [Tomato Confit](https://www.feastingathome.com/tomato-confit/)

[![This roasted red pepper and tomato soup recipe is healthy and delicious! Made with fresh summer tomatoes and peppers, garlic and basil. Vegan.](https://www.feastingathome.com/wp-content/uploads/2024/09/roasted-red-pepper-and-tomato-soup-380x570.jpg)](https://www.feastingathome.com/roasted-red-pepper-and-tomato-soup/)

### [Roasted Red Pepper and Tomato Soup](https://www.feastingathome.com/roasted-red-pepper-and-tomato-soup/)

[![This easy homemade ice cream recipe is creamy and delicious! Simple to make with just 5 ingredients, your whole family will scream for ice cream!](https://www.feastingathome.com/wp-content/uploads/2024/08/homemade-ice-cream-recipe-15-380x570.jpg)](https://www.feastingathome.com/ice-cream/)

### [Best Homemade Ice Cream](https://www.feastingathome.com/ice-cream/)

[![Learn how to make my chef's perfected recipe for traditional Ratatouille the way they do in Provence with clean flavors and succulent summer vegetables.](https://www.feastingathome.com/wp-content/uploads/2024/08/ratatioulle-recipe-15-380x570.jpg)](https://www.feastingathome.com/ratatouille/)

### [Traditional Ratatouille](https://www.feastingathome.com/ratatouille/)

[![Here's a punchy, refreshing Wonton Salad recipe I've been making all summer long! Crispy wontons are tossed with crisp cucumbers, ginger, chilies, chives, garlic, and fresh mint in a simple Asian Dressing.](https://www.feastingathome.com/wp-content/uploads/2024/08/Wonton-Salad-12-380x570.jpg)](https://www.feastingathome.com/wonton-salad/)

### [Wonton Salad](https://www.feastingathome.com/wonton-salad/)

[See all the latest 👉](https://www.feastingathome.com/recipes/)

![Sylvia Fountaine, Feasting at Home Blog](https://www.feastingathome.com/wp-content/uploads/2020/10/Corn-Chowder-25-1-400x366.jpg)

Hi, I’m [Sylvia](https://www.feastingathome.com/about/)!

Professional Chef, former [restaurant owner](http://www.mizuna.com) & caterer- this is where you’ll find **hundreds** of veggie-forward, healthy, seasonal, whole-food recipes with expert tips from a chef’s home kitchen.

[Learn More](https://www.feastingathome.com/about/)

* * *

## The Latest

[![This classic lasagna recipe is absolutly delectable! Made with a rich tomato-meat sauce, three kinds of cheeses, and savory Italian spices, it's easy to make and always a crowd-pleaser.](https://www.feastingathome.com/wp-content/uploads/2024/09/Lasagna-Recipe-15-380x570.jpg)](https://www.feastingathome.com/lasagna-recipe/)

### [Traditional Lasagna Recipe](https://www.feastingathome.com/lasagna-recipe/)

[![This cherry tomato confit recipe takes only 5 minutes of hands-on time before transforming in your oven, into the most tender, juicy little heavenly bites.](https://www.feastingathome.com/wp-content/uploads/2024/09/Tomato-Confit-5-380x570.jpg)](https://www.feastingathome.com/tomato-confit/)

### [Tomato Confit](https://www.feastingathome.com/tomato-confit/)

[![This roasted red pepper and tomato soup recipe is healthy and delicious! Made with fresh summer tomatoes and peppers, garlic and basil. Vegan.](https://www.feastingathome.com/wp-content/uploads/2024/09/roasted-red-pepper-and-tomato-soup-380x570.jpg)](https://www.feastingathome.com/roasted-red-pepper-and-tomato-soup/)

### [Roasted Red Pepper and Tomato Soup](https://www.feastingathome.com/roasted-red-pepper-and-tomato-soup/)

[![This easy homemade ice cream recipe is creamy and delicious! Simple to make with just 5 ingredients, your whole family will scream for ice cream!](https://www.feastingathome.com/wp-content/uploads/2024/08/homemade-ice-cream-recipe-15-380x570.jpg)](https://www.feastingathome.com/ice-cream/)

### [Best Homemade Ice Cream](https://www.feastingathome.com/ice-cream/)

[\+ All the latest recipes!](https://www.feastingathome.com/recipes/)

[Feasting At Home Home](https://www.feastingathome.com)

- [About](https://www.feastingathome.com/about/)
- [WEEKNIGHT DINNERS](https://www.feastingathome.com/easy-dinner-ideas/)
- [All Recipes](https://www.feastingathome.com/recipes/)
- [NEWSLETTER](https://www.feastingathome.com/detox-menu-plan/)
- [Shop](https://www.feastingathome.com/shop/)
- [Collections](https://www.feastingathome.com/collections/)

- [Facebook](https://www.facebook.com/feastingathome)
- [Instagram](https://instagram.com/feastingathome/)
- [Pinterest](https://www.pinterest.com/feastingathome/)

© 2024 Feasting At Home

- [Privacy Policy](https://www.feastingathome.com/privacy-policy/)
- [Accessibility Policy](https://www.feastingathome.com/accessibility/)

![How to make your own Sourdough Starter, using simple ingredients with no special equipment, in 5-8 days, that can be used in crusty bread, pizza dough, waffles, pancakes, and rolls- instead of using yeast. #sourdoughstarter #starter #yeastless](https://www.feastingathome.com/wp-content/uploads/2014/05/Sourdough-Starter-150x150.jpg)