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What, Why, & How Of A Sourdough Starter (free video + instructions!)

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Want to make a sourdough starter? Learn the “What Why & How Of A Sourdough Starter” (plus a free video + best instructions!). With our easy recipe for how to make a sourdough starter we’re confident you’ll have first time success. Starter is amazing for so many uses from bread, pancakes, muffins and more. Whether you make a whole wheat, rye or gluten free sourdough starter is up to you. Our tips will be helpful no matter which kind you make. #sourdough #starter #recipe #easy #feeding #tradcookschool

How to make a sourdough starter? What's happening in a sourdough starter? What's so great about sourdough bread? The video below — a free release from our Sourdough eCourse and eBook — answers all your burning questions… and more!

Want to get these instructions in print? You can! Just grab our free sample chapter from the Sourdough eBook. Click here and I'll send it to you right away for FREE.

You Can Learn How To Make A Sourdough Starter!

Making a sourdough starter is easy, thanks to the already-present and abundant wild organisms on whole grain flour (the fresher the better). My 2 daughters have done it — I know you can, too! (You can get the instructions in our free sample chapter.)

What's Next?

Pretty soon your sourdough starter will be bubbly, active and ready to work. Use it in any of these yummy, easy, recipes, great for beginners or experienced bakers alike: fluffy pancakes, waffles, english muffins, crepes, chocolate cake, spice cake, or pizza crust — all free recipes right here on this blog.

Because we add more all the time, feel free to go here for a current list of all sourdough articles.

The recipes linked above — as well as the additional recipes in the eCourse and eBook — use whole-grain flours. In addition, we always call for the entirety of the flour to be “soured” by the sourdough starter — ensuring maximum reduction of phytic acid and pre-digestion of gluten. You can bet that these recipes are the healthiest around!

Have you made a sourdough starter before? Now that you've seen why sourdough is so much better than modern bread baking practices, what do you think? What's your favorite thing to make with sourdough?

Before you click away, be sure to click here for the free sample chapter of the Sourdough eBook!

Like my free videos? Please subscribe to the Traditional Cooking School Channel on YouTube — and give this or any other video a thumbs-up!

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Posted in: Fermenting & Culturing Food Preparation Recipes Sourdough Techniques & Tutorials Trim Healthy Mama Tips Videos

About Wardee Harmon

Wardeh ('Wardee') lives in the Boise area of Idaho with her dear family. She's the author of The Complete Idiot's Guide to Fermenting Foods and other traditional cooking eBooks, and she teaches online classes in the fundamentals of traditional cooking, sourdough, cultured dairy, cheesemaking, fermentation, kids cooking, dehydrating, allergy-free cooking, cooking outside, pressure cooking, and more. Connect with Wardee and Traditional Cooking School friends on Facebook, Instagram, Pinterest, YouTube, Twitter and Google+.

Reader Interactions

Comments

  1. Lisa says

    April 21, 2011 at 5:57 am

    I LOVE this! I’ve been wishing I could take your sourdough eCourse (too busy and not enough $$ in the budget right now…) as I enjoy baking with sourdough. I feel like my homework has been done for me in just this one video since on my to-do list is “research how sourdough works.” Thank you!! Will be posting a link to this. 🙂 Blessings, ~Lisa

    Reply
    • Wardee says

      April 21, 2011 at 10:35 am

      Lisa — I’m glad you found it helpful and thank for sharing it with others. 🙂

      Reply
  2. Marcia George says

    April 23, 2011 at 4:03 pm

    Thank you for your clear and easy instructions

    Reply
  3. janis says

    April 26, 2011 at 10:16 am

    This was very helpful.

    Reply
  4. Lydia says

    April 28, 2011 at 7:40 pm

    Hi Wardee! Thank you for making this available for free! I would like to start some sourdough, but need a gluten free starter. Do you think I would have more success with oat flour or millet flour?

    Thanks for the help.
    Lydia

    Reply
    • Wardee says

      April 29, 2011 at 10:13 am

      Lydia — I’m not sure. I will ask Sara Kay (our gluten-free sourdough guru) to stop by and advise you.

      Reply
    • Sara Kay says

      April 29, 2011 at 10:23 am

      Hi Lydia!
      I personally haven’t made starters with either of those flours. The GF starter recipe I use is here: http://glutenfreesourdough.blogspot.com/2010/01/boosted-brown-rice-starter-gluten-free.html There are also lots of tips in the Sourdough A to Z book, which I would highly recommend getting if you’re going to be doing lots of GF sourdough baking!

      I suspect that you could use millet flour to feed the starter once you have it established, but I found that oat flour gave it a funny smell and taste when I used it with sourdough, not sure why? Do you have a particular reason for avoiding rice flour?

      Reply
      • Lydia says

        May 2, 2011 at 8:07 am

        Thank you Sara!

        I wasn’t really avoiding rice flour, it’s just that the bread I’ve made so far turned out best with millet and oats, however they weren’t sprouted or soaked. I’m just now getting into the soaking part of our food prep. I will check out the link you provided.

        By the way, Wardee, I am planning on purchasing the e-books for fundamentals and sourdough. Just as soon as I have some pennies scraped together!

        Thank You Ladies, God Bless you and your loved ones!
        Lydia

        Reply
  5. Sue Rine says

    April 30, 2011 at 9:03 pm

    Thank you Wardee. Your video added some more tips for managing my sourdough starter. I made the gingerbread from your sour dough book a few days ago. Sooo delicious and the sourdough shy members of the family didn’t even guess that it was sourdough! 🙂
    I had a day in the kitchen recenty and had the starter sat near the woodstove which was fired up for baking. It was fizzing away and I was able to use some and refeed it during the day with just a few hours between feeds. It was like having a wee friend in the kitchen as I baked. 🙂

    Reply
    • Becki Jameson says

      February 1, 2017 at 6:16 am

      A wee friend…yes! Sourdough is a whole community of “wee beasties” as I’ve often referred to them. They’re like a team united in purpose to make our grains’ nutrition more bioavailable.

      Reply
  6. dawn says

    May 5, 2011 at 9:16 pm

    I was blessed with some mature starter from a good friend of mine and I’m really enjoying it! I’m going to have to find the extra $$ in the budget so I can take this ecourse. This video was very interesting! I’ve always wondered about the “mechanics” of sourdough.

    Here’s a question for those who leave their starter out all the time: Do you find that your house has a yummy, sourdough-bready kind of aroma all the time? When my friend gave me that starter I took a big whiff and it smelled so good! I couldn’t wait to start making something with it. I think some people might think it doesn’t smell good, but I find it comforting and homey. When I walk into my house (through the kitchen) I am greeted by that lovely sourdough smell and I love it. It kind of reminds me of my grandma, although I’m not sure she worked in sourdough. She did teach me how to knead and make bread though and every time I make bread I’m briefly transported back to when I was a little girl, kneading along side my grandma and being fascinated with the dough rising in the round, white-enameled pans with the black rims….sigh…I’m glad she’s still alive, but I know she won’t be forever and I will always cherish those memories.

    Reply
    • Becki Jameson says

      February 1, 2017 at 6:21 am

      Dawn, that’s so beautiful! It inspires me, because I’m teaching my 10-year-old granddaughter about sourdough bread baking. I hope it affects her as it has you, and that one day she will pass it on to another blessed recipient! Do you have a starter originated by her? They do improve over time.

      Reply
  7. patti says

    January 21, 2013 at 7:57 am

    GREAT Job with your video !
    Sure helped this beginner !
    Thank You…

    Reply
  8. Sheila says

    February 15, 2013 at 4:16 pm

    Thank you so very much! I’ve always liked the taste and smell of sourdough bread better than regular whole wheat, but now I understand why! I can’t wait to get started on my Starter! Thank you for all you do!

    Reply
  9. Clare says

    February 19, 2013 at 6:39 pm

    Just wanted to say thanks!! I had been wanting to do this for a while and for homeschooling we are in the middle of learning about bacteria and fungus so this video will be the perfect lesson for tomorrow!

    Reply
  10. Sara says

    February 26, 2013 at 12:08 pm

    This was so helpful. I’m wondering what to do if my starter isn’t doubling in volume and forms a hard crust on top?

    Reply
    • Wardee Harmon says

      May 17, 2013 at 11:55 am

      Sarah, it is okay if it forms a hard crust. Are you in a dry environment? Just stir that stuff back in. To get it to double in volume, you can make a thicker starter (they rise more). Keep up with the feedings and over time the organism concentration will increase and it will perform better.

      Reply
  11. Kim says

    May 13, 2013 at 10:09 pm

    I love sourdough bread but we eat bread so infrequently is one loaf a month that it is not economical to keep a starter. I have been baking with kefir as my sourdough stater. What is your experience with that? We like the kefir sourdough bread but it does not rise as well. Any tips for that ?

    Reply
    • Wardee Harmon says

      May 17, 2013 at 11:54 am

      Hi, Kim! 🙂

      My only thought is to add a bit of baking soda just before you shape the loaves. I haven’t tried it, but it could help give a nice lift. It will react with the acid in the kefir. Start with small amounts and work up from there. Also keep in mind that it is fast-action and once it rises, won’t rise again. So really you want to work it in quickly, shape the loaf, and let rise undisturbed, then bake. Just an idea… let me know if you try it and how it goes. 🙂

      Reply
  12. Sarah says

    June 1, 2013 at 1:22 pm

    Hi Wardee, When making the starter, will it still Wok if I happen to let it sit till 18 to 20 hours to feed it?

    Reply
    • Wardee Harmon says

      June 3, 2013 at 11:22 am

      Sarah — It might, but it probably isn’t the best idea. You want to baby it to get it going and that means regular care every 12 hours. If it was the winter and cooler temps, it’s more likely to work at that time of year than the hot summer.

      Reply
  13. Karen says

    August 1, 2013 at 1:30 am

    Thanks for this helpful explanation! I was just wondering if I got the proportions right? If I use 1/4 cup water and 3/8 cup flour I get a really thick paste, not liquid at all. Is that okay?

    Reply
    • Wardee Harmon says

      August 22, 2013 at 7:52 am

      Karen, yes you get a pretty thick paste with those proportions. 🙂

      Reply
  14. kathy says

    August 26, 2013 at 8:21 am

    Am I not getting something here? I have the typical size of measuring cups. How is it that you measure 3/8 of a cup? Just thought that was a strange measurement.

    Reply
    • Vashti says

      July 11, 2014 at 12:14 am

      Hi – I had the same query too…

      After doing QUITE a bit of other online research, I discovered that this is a 100% hydration starter which basically means the ratio of water to flour is 100% (it’s the way bakers discuss proportions/ingredients).

      So, get out your weight scales and measure THAT way… exactly the same weight of flour and water.

      The other complicating factor for me was that Australian Metric measurements are significantly different to US/Imperial measures…

      So, discovering the bakers measurment method, was a godsend, literally.

      So I started mine with 100g each of flour and water. At the first feed, I added another 100g each of flour and water, which brings the total weight of the starter to 400g.

      Once the starter is established, each dispose/feed cycle, I weigh out 200g starter into a crock with a lid, then feed my original starter with another 100g each of flour/water. Into the crock, I add however much water/flour I need to bring the starter up to the amount required to make whatever it is I’m ‘extending’ it for…

      (does that make sense?)

      Reply
  15. Megan says

    August 31, 2013 at 9:23 pm

    Hi, just wondering how the baking affects the lactobacilli? How does it have enough time to break down phytic acid in a dough before it gets put in the oven? Or does it just neutralize the phytic acid within the starter?

    Thanks!

    Reply
    • Wardee Harmon says

      September 1, 2013 at 7:24 am

      Megan — The lactobacilli and yeasts work when the flour is souring with the starter. We recommend 8-12 hours to make it the most effective. The organisms don’t survive the baking.

      Reply
  16. Rhonda says

    December 22, 2013 at 9:55 am

    Wardee, I’ve had an accident with my sourdough starter, I am so sad! I was making pancakes the other day and I accidentally put milk in my leftover starter. Is there any way to save it? I started another one right away and set it beside the old one in hopes to catch the wild organisms a little easier than the first time around. It seems to have gotten bubbly a lot faster than the first time I grew one. I am sure you can understand my disappointment, I’ve had it going for about 3 years from when I originally took your e course 🙁 Rhonda

    Reply
    • MillieMillie says

      December 23, 2013 at 9:54 am

      Hi Rhonda,

      I’ve done that also! Here is what I did for my starter; I gave it flour equal to the amount of milk. Then a few hours later I gave it a small feeding of water and flour. The next day I gave it regular feeding. My starter bounced back and was fine. Like you my starter was a few years old and fairly strong. Hope that helps.

      Millie
      GNOWFGLINS Support Team

      Reply
  17. Christine says

    December 23, 2013 at 7:00 am

    You said something about keep it out not refrigerated a young starter. If and when do you refrigerate it?

    Reply
  18. Meagan Hope Baker via Facebook says

    February 3, 2014 at 5:23 am

    Just as long as you don’t have a “sick” house to sabotage your efforts. I tried and tried. I’m going to go to my parents and tend one over there. That and a ginger starter .

    Reply
  19. Rachel Brown via Facebook says

    February 3, 2014 at 2:08 pm

    I don’t eat much bread. Too many carbs.

    Reply
  20. Jeanne Shields via Facebook says

    April 3, 2014 at 8:07 am

    Great easy listen video and quite a commiment should one choose to do this.

    Reply
  21. Karyn Spears via Facebook says

    April 3, 2014 at 8:10 am

    Ernest

    Reply
  22. Our daily bread bakery via Facebook says

    April 3, 2014 at 8:22 am

    Thankyou for your wonderful blog! It’s a great blessing to me.

    Reply
  23. Tammy Lee Rodriguez via Facebook says

    April 3, 2014 at 9:21 am

    Rachel Iverson Fasnacht

    Reply
  24. Karen Barger via Facebook says

    April 3, 2014 at 9:56 am

    Just got a new sourdough started! Looking forward to trying bread again!

    Reply
  25. Jaya Morrison via Facebook says

    April 3, 2014 at 7:57 pm

    Victoria Alexandrovna Murathodzic I thought this might interest you 🙂

    Reply
  26. Kristin King via Facebook says

    May 19, 2014 at 9:41 am

    Amanda

    Reply
  27. Karen Questél via Facebook says

    May 19, 2014 at 9:47 am

    Oh Wardee… HELP! I don’t know what I do wrong, but mine never turns out. I’ve tried it 3 different times. What kind of flour do you use? Do you grind your own?

    Reply
    • Vashti says

      July 11, 2014 at 12:24 am

      The very first time I tried to establish a starter, it didn’t work… So I did HEAPS more online research, and since then I’ve never had a problem.

      Here’s what I do:

      Put equal amounts (by weight) of water and flour into your large jar. I’m in Australia, so we use grams. I use 100g each of flour and water. 12 hours later, I add the same amount – 100g each flour and water which gives me a starter weighing at 400g total. Each and every 12 hours, for the next however many days it takes (about 4 from memory) at every feed I measure off 200g (half of the current amount of starter) and add another 100g each of flour/water.

      * I cover my jar with cling film/saran wrap
      * when it’s winter time (like it is here right now) and daytime temperatures are around 12C/53F and it drops close to zero/frost point overnight, I pop my starter/s into the cupboard above my oven. I add a tealight wamer underneath a HUGE ceramic serving bowl so that the ceramic bowl can be gently heated and radiate said heat throughout the entire cupboard.

      This week, however, it’s been even colder, so I used a polystyrofoam insulation box to warm things up a bit… Mine is huge (I get groceries home delivered from time to time, and they put the frozen things into the large foam boxes) and I heat my wheat bag in the microwave, and pop it into the foam box at one end, then pop my starters/doughs/etc at the other end. They stay much warmer inside the box and go pretty much ‘nutso’! *laughs*

      Whatever you can think of to keep your starter warm enough (or cool enough if you’re in a particularly hot climate) is the other key to getting one established easily…

      Hope this helps.

      Reply
  28. Carol Chas Hartmann Iverson via Facebook says

    May 19, 2014 at 8:35 pm

    Thanks..I need to get a new one started. I have been growing one with yeast, but from scratch would be better.

    Reply
  29. Sheri Lopez via Facebook says

    May 20, 2014 at 3:15 am

    David

    Reply
  30. Vashti says

    July 11, 2014 at 12:35 am

    Thank you so much for this awesome site, Wardeh, and your podcast. I’m a big fan and love your down-to-earth nature.

    A quick question if I may… I have the Sourdough A-Z book and haven’t seen the answer there… apologies if this is answered somewhere else (just point me in the right urldirection if that’s quicker for you *grins*)

    Regarding GF sourdough starters and baked goods…

    Is it ‘safe’ to keep a GF starter in the same kitchen/cupboard/area as a regular wheaten starter – or would the GF one become contaminated and therefore unsafe?

    Also, would I have to treat GF starters and baked goods as if they were kosher? Keeping a separate set of utensils/baking trays etc for baking the GF products in? Two of my outlaws (mother, and mother-in-law of two of my sisters in law) are newly diagnosed coeliac and I was really wanting to bake them some GF breads and cakes that they could freeze and have on hand instead of having to buy GF baked goods…

    Thoughts?

    *hugs*

    Vashti

    Reply
  31. Vicky Lyashenko via Facebook says

    July 28, 2014 at 12:15 am

    This video was absolutely amazing!!! So so well explained! I’m looking into making my own sour dough bread so this was so helpful! I’m considering takin your course in the near future! Soo happy an thankful Renee introduced me to you!

    Reply
  32. Jaime Ryan via Facebook says

    July 28, 2014 at 7:42 pm

    I will watch this video but just curious, does anyone know if sourdough bread can be done gluten, dairy, and egg free? Allergies make fermenting a little tough…

    Reply
    • Vashti says

      July 28, 2014 at 8:06 pm

      Yes, absolutely!

      The sourdough a-z ebook (& class) explain how to establish a gluten free sourdough starter, and how I modify all the included non-gf recipes.

      For what it’s worth, I have two gluten sensitive family members that thrive on regular wheat sourdough bread, and the loaves I make (in my machine) are allergen free (per your list) and many recipes in the A-Z book are too (or can easily be amended).

      God Bless,

      Vashti

      Reply
  33. Linda Berkes says

    August 12, 2014 at 7:22 am

    Can’t wait to start one

    Reply
  34. Michelle says

    November 21, 2014 at 10:52 am

    It seems that the link to the written instructions isn’t working?

    Reply
    • MillieMillie says

      November 21, 2014 at 12:47 pm

      Hi Michelle,

      The link to the free sample chapter? It should work as a popup when you click on it that will allow you to enter your name and email to have it sent to you. You may need to make sure you have popups allowed. If you still have troubles you can email [email protected] and I can send it to you. 🙂

      Millie
      Traditional Cooking School by GNOWFGLINS
      Support Team

      Reply
  35. Melissa says

    December 8, 2014 at 1:39 pm

    I’m on day 4 of my starter. On day 2-3 I had quite a few bubbles but now before feeding there are almost no bubbles. I’m grinding my own white wheat. I was wondering if the proportions need to be different since I’m grinding my own because it seems so thick? Any ideas?

    Reply
  36. Jessic P. says

    January 13, 2015 at 11:23 am

    Should the starter rise and then fall? Mine was rising so well at first and then fell! If this happens, I cannot remove any and compost because it grows and then shrinks! I am thinking this means it isn’t healthy? I will say, it is a cold NY winter! Is that okay? Thank you!

    Reply
  37. Melanie says

    January 13, 2015 at 11:24 am

    Great video!!! Thanks. Is it feasible to use this recipe for a starter (as well as other recipes) with Einkorn flour?

    Reply
    • Wardee Harmon says

      January 26, 2015 at 4:32 pm

      Melanie – Yes, you can! It might act differently – like be a little gloppy and less activity showing. But it works. 🙂

      I started my starter with spelt and now I use einkorn flour to feed it.

      Reply
  38. Amelia says

    January 25, 2015 at 8:20 am

    Thanks so much for the information. I am wondering if using sprouted wheat/spelt, etc. will be started or continued differently?

    Reply
    • Amelia says

      January 25, 2015 at 8:48 am

      Sorry, I didn’t go into enough details. When I mentioned that the first starter I tried worked, I was using Sharon Kane’s Gluten free recipe. Also, now that I listened to your podcast, it certainly helped to explain that I need to be more patient, since I do live in a colder climate.
      But, I also noticed when trying to make a starter that as much as I stir and clean off the sides of the bowl/jar, after a couple of days it gets hard like cement around the bowl or jar. I then transfer it to another bowl. Is this normal and is it the right thing to do? Also, if Einkorn starter may be less active than regular flour, when would I know it’s ready to use in a recipe? Thanks again! Your knowledge is truly a blessing!

      Reply
  39. Christine says

    February 7, 2015 at 11:07 am

    I’m planning on using fresh ground wheat. What would be the best to use to make the starter? I have hard white, soft white, and einkorn.
    Thanks!

    Reply
    • MillieMillie says

      February 8, 2015 at 9:40 am

      Hi Christine,

      You could use any of the flours to start your starter. The einkorn may be a little more finicky in the beginning so you may wish to start with one of the white’s and then you could change over to einkorn after your starter matured (by changing the flour you feed).

      Reply
  40. Christine says

    February 7, 2015 at 11:11 am

    Also, we’ll be out of town for a few days during the starter growing period. What do I need to do so that I don’t ruin it?

    Reply
    • MillieMillie says

      February 8, 2015 at 9:41 am

      During the time a starter is beginning it does need special care. I would suggest you either take your starter with you so you can feed as needed or wait until you return home to start it. Once a starter is mature you could put it in the fridge while out of town with no worries.

      Reply
  41. Inez says

    November 2, 2015 at 8:54 am

    Wardee, I am enjoying your “science” lessons of how chemistry works in foods. Thank you for your efforts!
    Inez

    Reply
  42. Christine says

    March 18, 2016 at 10:59 am

    Help! I’m using a 2 cup jar. Started last night. Looked good after 12 hours so I fed it. In less than 3 hours it was already at the top of my 2 cup jar. I wasn’t sure what to do so I just removed half. At the next feed this evening I’ll move it to a larger jar. Did I ruin it already? Should I start over? Why did it grow so fast?

    Reply
    • Christine says

      March 18, 2016 at 11:01 am

      Using stone ground rye to grow the starter.

      Reply
    • MillieMillie says

      March 18, 2016 at 12:05 pm

      Hi Christine,

      You’ve got some happy starter! Rye can often be active quicker than wheat. I doubt you’ve ruined anything. Move it to a larger container and proceed with giving it the TLC it needs as a new starter. 🙂

      Millie
      Traditional Cooking School

      Reply
  43. tammy says

    April 29, 2017 at 9:49 am

    Does sour dough rise as much as traditional yeast loaves? I usually let my regular loaves rise till almost double before putting n the oven

    Reply
    • Danielle says

      May 1, 2017 at 11:45 am

      Hi Tammy,

      Sourdough can rise as much as commercial yeast loaves but it can take longer. You can let them rise until they double if you time it accordingly.

      ~Danielle, TCS Customer Success Team

      Reply

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