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Once your starter is established, it can be used for a wide variety of sourdough bread recipes including this scrumptious sourdough bread with olive oil (most popular recipe on my blog!), my sourdough focaccia, sourdough pizza crust, sandwich bread and soft sourdough cinnamon rolls to name a few!

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

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On day 6 of making this starter. The starter has bubbles throughout and on top and is rising a lot. It smells like nail polish remover though. Should I increase feedings to twice per day? If so, should I follow the same feeding instructions/amounts? I read online that it could be hungry. Thank you!

Hi there! Sounds like your starter is active. Congrats! Regarding the aroma, you can increase the to feeding to 2x per day if you want. Alternatively, discard a larger portion of starter before your next feeding. Both options will refresh/balance out the acidity levels, which will get you a fresher, more fruity smell.

When using the starter for recipes, including discard recipes, should I replace the same amount I use from the starter in equal amounts? So if I use 1 cup of starter, should I replace it with 1/2 cup flour and 1/2 cup water?

Yes I did very simple.I started some sourdough starter but did not discard half I just kept feeding it everyday 1/2 flour 1/2 warm waterI did that for three days then I started seeing liquid on the bottom of the jar I put it in the fridge.I started to make some sourdough bread but my

Sourdough dough is stinking.I am going to start all over again following your instructions.

Hello,

Thank you so much this is an extremely informative recipe and I look forward to trying it. I plan on making 16 starters for gifts this holiday season. Can I use the discard portion to double the starters to cut down a little bit on sheer amount of flour? Also is the transferring into a fresh clean jar imperative for a healthy long lasting sourdough starter? Thank you so much and I hope to hear back

This is excellent feedback, thank you! Yes: sourdough loves warmth. Your starter will rise and fall quickly. So will the dough! You can always chill the dough at any point to control the rise as needed.

I misunderstood the directions and have only been removing 60g of starter every day instead of removing half but still adding 60g flour and 60g water. Have I ruined my starter? Do I need to start over?

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Before we begin, I'm assuming you already have a strong sourdough starter that's ripening properly each day. If you don't have one, head over to my guide to creating a sourdough starter from scratch to get this going first.

This post is full of sourdough starter maintenance advice and I try to keep it practical and approachable. If you need more help with creating, maintaining, or you find yourself scratching your head, my sourdough starter frequently asked questions post is replete with information. Or, check out my list of the top 21 sourdough starter problems (with solutions).

Finding the right container to hold this small starter had me turn to my favorite jar: Weck. If you're a regular reader here, you'll find them scattered on just about every page, and for good reason. They make jars of all sizes and even some much smaller than the 1/2 liter or 3/4 liter I use for my usual starter.

I've been testing various quantities for this for a while, and the following smaller sourdough starter has been my preferred ratio of ingredients. To scale down your current starter find a small vessel and add the following to it:

Just Before Peak Ripeness: In the third image from the left my starter is at, or very close to, its peak readiness. This was taken around 10 hours after feeding. This peak is when the starter has ample yeast and bacteria growth and is my preferred time to use some of the starter to create a levain or mix it straight into a dough (like focaccia).

Ready for Refreshment: In the last image, the starter has begun to smell very sour, has a very loose consistency, and has started to breakdown further. If you were to stir it, you'd feel the loose consistency and see signs of significant aeration. If you still wanted to bake with your starter at this point it's still very possible, but know your result might be a bit more on the sour side, and you might see increased fermentation activity.

Reducing a starter down quite low helps conserve flour and reduce waste, but using 100% all-purpose flour also helps reduce activity and keep that lengthy interval. If you're looking to stretch things even farther, reduce the amount of ripe starter left in the jar at each refreshment, all the way down to 1-2g if necessary. If you find your starter is still ripening too fast, keep it in a cooler spot in your kitchen to reduce activity further.

Due to the small quantity of this starter, if the recipe you're going to bake requires more starter to create a levain or mix directly into a dough, you'll have to scale up your starter to cover the requirement. Many of the recipes here at my site require very little starter because I typically create a levain (which essentially scales up the pre-ferment, see more on what a levain is here). But in the case where you need a large pre-ferment, let's look at an example to see how this is done.

Let's say you wanted to make my sourdough fougasse, which calls for 173g of ripe sourdough starter. When your smaller sourdough starter is ripe it will produce about 55g of starter. You need to scale up your starter at the next refreshment to cover, let's say, 190g (this way you have a little leftover starter to keep in the jar to keep your culture going with a little buffer).

The key is to keep the same ratio of ingredients in baker's percentages: 20% starter, 100% water, and as always, 100% flour. In this way, you should expect the same level of activity, time to ripe, and signs for when it's ready (assuming you're using the same flour and it's kept at the same temperature as before), all the while attempting to keep the same balance of bacteria and wild yeast.

A refrigerator is a great tool for slowing your starter's activity, and it's sometimes an approach I'll take for a week or less, but I don't like to keep my starter in the fridge longer than a week if I'm not traveling. When I take my starter out of the fridge, it takes a day or two to get back up to full strength, and generally, the health of my starter starts to suffer if left unattended for more than a week.

Over the years, I've found keeping around 200g of starter ready to go at any time ideal for the amount of baking I do here at home. In addition, I regularly make sourdough pancakes, sourdough waffles (see the next section), and even a sourdough galette from time-to-time. Having that excess starter almost always gets used in some way, and if it doesn't directly go into a baked good, the excess sourdough starter goes in my compost pile.

Maintaining this small sourdough starter means much less discard than maintaining a larger starter, but there will always be some discard. One approach is to save up all this discard in one container in the fridge in what I like to call a sourdough starter cache. Then, use all this at once in a starter discard recipe or my sourdough waffles, pancakes, or banana bread at the end of the week.

If you haven't tried my simple weekday sourdough bread that's the next place to turn; with this starter, you can make two loaves of sourdough during the busy work week without having to scale up the starter refreshments. This smaller sourdough starter maintenance routine and that weekday recipe are an effective team: minimal waste, minimal fuss, and healthy sourdough bread any day of the week.

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This post outlines how to build a sourdough starter from scratch simply and quickly. In less than a week and with minimal effort, you will have on your hands a bubbly, active starter to use in all of your favorite sourdough recipes.

Importantly, I made this starter at the height of a heat wave, which no doubt contributed to its success. I successfully repeated the process again last week during another heat wave. I could sum up the tutorial that follows below as such: pineapple juice + freshly milled flour + heat wave = sourdough starter from scratch success.

Although your starter might be doubling in volume and floating, it likely still could use some nurturing to get stronger. Please read this post, which explains in detail how to activate, feed, and maintain a starter.

This recipe below outlines how to build a sourdough starter from scratch. If you are looking for guidance on how to feed, maintain, and store your already strong starter, see this post: How to Feed, Maintain, and Store a Sourdough Starter.

Do you use your AP flour starter and your whole wheat starter for different recipes or can you use the the wheat flour starter for all? And do you then feed starter with wheat flour as well? Thanks so much for all your recipes and advice! ?

Hi Ali! Quick question regarding covering the vessel. My research varies greatly. Some say do not cover (starter needs no air), some say cover partially either with a lid or cheesecloth so it gets some air circulation. I see your glass jar has a lid and your plastic one has a lid but looks slightly uncovered. Any advice would be so helpful! 2351a5e196