Common Sourdough Starter Questions - Explained!

How do I make a starter??

We break it all down in these two tutorials:

Day by Day Video:

Written Tutorial:

YouTube Starter Playlist:

Printable Recipes:

We created this EBook for the group. It covers basic essential processes to start with and more advanced processes to add over time. Comes with a starter recipe, beginner recipe with detailed photo tutorials and higher hydration recipe. Includes bakers math , timing, glossary, conversion to cups :):)

The premise of the book is simplifying the process so that anyone can make sourdough easily and confidently.

Discard v No Discard

Summary, this method does not apply to Starters that haven’t activated, unless you want a massive gallons large starter or to see it starve, you will need to discard until your Starter Activates. Fully explained here:

Can I just skip making my own starter and buy some?

These dehydrated starters work really well:

Dehydrated Starter

Gluten Free Starter USA:

Gluten Free Starter Canada:

Do I need a scale?

You can make a starter without a scale but it is far easier with one. Amazon has an inexpensive one that works perfectly:

Get an inexpensive scale (USA):

Get an inexpensive scale (Canada):

When is my starter Ready?

Your starter is ready when it is at least 7 days old and doubles consistently within 4-6 hours of every feed.

After my starter is established how do I feed and store it?

If you plan to bake frequently (more than 4 times per week), store your starter on the counter and discard/feed daily.

If you plan to bake less frequently, store your starter in the fridge and feed once a week or 6-12 hours before baking, whichever comes first.

I forgot to feed my starter!!

Don’t worry, it’s probably ok, resume your feeding schedule. If it’s been a really long time you may need a few feedings to wake it up.

There’s liquid on top of my starter!

This is hooch. Hooch=Hungry. Discard and feed. If it keeps happening, increase your flour a little. It’s fine to either pour the hooch off or stir it in. It’s an alcohol like substance created by your starter during the fermentation process.

There’s liquid in the middle of my starter!

This is normal during the establishment of a starter. Stir your starter up, discard and feed, maintain your schedule and keep going.

I started my Starter a few days ago and it doubled or overflowed! Is it ready?

No, not yet. It is normal for a starter in the first few days to have a big volume multiplication event. It will likely settle down in the coming days. Keep feeding until it is fully established as described above.

My starter isn’t rising and I’ve been feeding for 7 days.

Starter is rarely ready after 7 days, it can take 2-4 weeks in some cases. Keep discarding and feeding. You can boost your starter by discard/feeding twice per day for 1-3 days and by substituting a small amount of sturdy flour like rye/wheat/spelt for 1-2 days.

There’s green or pink spots on top of my starter.

Unfortunately, this is likely mould and you should toss and start again. A sealed lid will help prevent this.

I heard that my starter needs to breathe and needs yeast from the air and that I should use a loose or breathable lid.

I do not support this theory. I am firmly in the sealed lid camp. The flour and water ferment to create starter, they create everything that they need, there is nothing in the air that they need and they do not need to breathe. A sealed lid will help prevent mould and discourage fruit flies in your home.

When I am making a new starter, what sort of jar/lid should I use?

Use a large jar that allows lots of room for rising and falling. Try to go with a jar that is at least 4 times the volume of your starter when fully fed.

For a 60 gram base, 1:1:1 ratio, I use a 1 quart plastic Deli Container.

Does my starter need a warm spot:

Starter will perform best in a warm environment. If it is prepared and cared for properly it should thrive without any special measures in a home that is 67-80 degrees Fahrenheit.

Keep your starter near your stove, leave the light above your stove on if you can. Through the day as you use your oven and stove, the ambient heat will help it along.

Unless your house is freezing, you shouldn’t need to take any special measures to help your starter grow.

Be wary of storing your starter in the oven with the light on, it’s a recipe for disaster, at some point someone will likely turn your oven on and cook it.

If you really think you need to warm your starter, these wrap around fermentation warmers work beautifully:

Jar Warmer USA:

Jar Warmer Canada

If you want a more advanced and controlled environment for your starter as well as for your dough while it proofs, these Sourdough Homes are amazing:

Sourdough Proofer USA:

Sourdough Proofer Canada:

Why do I have to discard?

Discard is a loaded word in Sourdough!! You discard in order to keep your starter from growing so big that you can’t house it anymore. In other words, you keep bringing your starter back to your base amount so that you only have to keep feeding it a small amount. If you do not discard but keep feeding the base amount, eventually it will “starve”.

Can I keep my discard to use in discard recipes? How do I store it.

You should not keep and save discard until after your starter is established. During this period the flour and water are fermenting and building organisms. It’s not super fun to throw that much flour away, but do so just for this initial period.

After your starter is fully established, you can save your discard in the fridge to use in discard recipes. You do not have to feed discard after you’ve moved it to your discard jar. You should use it up within a couple of weeks.

What is a ratio and what ratio should I use?

A ratio is the volume of flour and water that you feed your starter. The ratio is setup in this order starter:flour:water. Common ratios are 1:1:1, 1:5:5, 1:2:2 etc. You will have a base amount for the starter which is the amount you always maintain. For example a 60 gram base 1:1:1 ratio calls for feeding 60 grams each flour and water.

How do I feed my starter?

Discard back to your base amount, refeed your ratio amount. Here are some examples using a 60 gram base:

1:1:1 discard back to 60 grams, feed 60 grams each flour and water

1:2:2 discard back to 60 grams, feed 120 grams each flour and water

A 1:5:5 would usually use a smaller base of 10-20 grams. For 10 grams discard back to 10 grams, feed 50 grams each flour and water.

My Starter is Runny! or My Starter is Thick!

Over time, your starter will have all kinds of consistencies which will be affected by many variables. If it’s doubling consistently, it’s fine! If it bothers use, slightly increase or decrease your flour or water.

When do I use my Starter?

Try to feed your starter 6-12 hours before you bake. The best time to use your starter is “at peak” when it has risen as high as it usually rises. However, you can still use it after it starts to fall. It’s ok to discard and feed your starter more than once in a day in order to time it for your baking or even to create more than one batch in a day.

I want to share my starter with friends! What container should I use?

These work perfectly for sharing or using yourself:

Deli Jars USA:

Deli Jars Canada:

I’ve got it figured out!!!!! What Bread recipe should I use first?

After you have mastered your starter and it is fully established, the next step is to master making sourdough. Each step on the process takes practice and practice/patience/acceptance of failures eventually make perfect.

I recommend the following next steps:

Begin using a low hydration recipe.

Master building strength through stretching and folding.

Master Bulk Proofing.

Master Shaping and Pre Shaping.

Master Scoring.

Master Baking.

Here is the gateway link to All of the tutorials we have created specifically for beginners.

Here is our recommended Beginner Recipe:

Get your Sourdough Tools:

Amazon USA:

Amazon Canada: