A Comprehensive Guide to Your Starter

​If you’ve been captivated by the tangy, airy loaves of sourdough bread, it all begins with one essential ingredient: the sourdough starter. This isn’t just a mix of flour and water; it’s a living, breathing colony of wild yeast and bacteria that gives sourdough its distinctive flavor and rise. Creating and maintaining a starter, often nicknamed a “pet,” is a rewarding journey.

​This comprehensive guide will walk you through everything you need to know, from the initial mix to getting your starter “bake-ready.”

​Part 1: Starting from Scratch (Day 1-7)

​What You’ll Need

• ​Flour: All-purpose or bread flour works, but rye or whole wheat flour will supercharge the initial process as they are rich in the naturally occurring microbes you’re trying to capture.
• ​Water: Non-chlorinated or filtered water is best. Chlorine can inhibit the growth of the wild yeast. If you only have tap water, let it sit out for an hour or two to allow the chlorine to dissipate.
• ​A Container: A clean, clear, straight-sided jar (like a quart-sized mason jar) is ideal. Clear sides help you watch for bubbles, and straight sides make it easier to see how much it has risen.
• ​A Stirring Utensil: A wooden or rubber spatula. Avoid metal if you can, though it generally won’t harm the starter.

​The Initial Mix

​On Day 1, combine the following in your jar:

• ​1/2 cup (60g) flour
• ​1/4 cup (60g) water

​Mix thoroughly until all the flour is hydrated and you have a thick paste. Lightly cover the jar (a towel, coffee filter, or a lid placed loosely on top is fine—you need airflow) and place it in a warm spot, ideally between $70^{\circ}$F and $80^{\circ}$F.

​The Feeding Schedule (The Next 6 Days)

​For the next 6 days, you will feed your starter once every 24 hours.

1. ​Discard: Remove and discard half of your starter. (Don’t worry, this is necessary to manage the volume and keep the yeast happy).
2. ​Feed: Add 1/2 cup (60g) flour and 1/4 cup (60g) water to the remaining starter.
3. ​Mix: Stir until fully combined.
4. ​Repeat: Cover and place it back in its warm spot.

​What to Expect

• ​Day 1-2: Not much will happen. You might see a few tiny bubbles, which is a good sign.
• ​Day 3-4 (The “Honeymoon”): You’ll likely see a flurry of activity—lots of bubbles and a noticeable rise. Don’t be fooled! This initial activity is often from bacteria, not the strong yeast you need for baking.
• ​Day 5-7: The activity might slow down significantly. This is normal; the strong, acid-producing bacteria are taking over and creating a safe environment for the yeast. Keep feeding!

​Part 2: Achieving a Bake-Ready Starter

​A healthy, “bake-ready” starter must consistently pass two key tests.

​The Consistency Test (The “Double Test”)

​A healthy, active starter should:

1. ​Double in size within 4-8 hours after a feeding.
2. ​Be filled with bubbles and look spongy and dome-like at its peak.

​If your starter consistently doubles after its feeding, you can switch to a twice-a-day feeding schedule to strengthen it even further, preparing it for baking.

​The Float Test

​To determine if your starter has enough \text{CO}_2 to raise a loaf of bread, perform the float test:

1. ​Take a small teaspoon of starter at its peak (right after it has doubled).
2. ​Gently drop it into a glass of room-temperature water.
3. ​If it floats, it’s ready to bake with! The trapped gas means it’s active and potent.
4. ​If it sinks, it needs more time and more consistent feeding.

​Part 3: Sourdough Starter Maintenance

​Once your starter is active and you’re regularly baking, you need a plan for storage.

​Storing at Room Temperature (If Baking Daily/Every Other Day)

​If you bake often, keep your starter on the counter and feed it once or twice a day. Use a 1:1:1 ratio by weight (starter:flour:water) for maintenance feedings. For example:

• ​50g Starter
• ​50g Flour
• ​50g Water

​Storing in the Refrigerator (The “Low-Maintenance” Method)

​For most home bakers who bake once or twice a week, the fridge is your best friend.

1. ​Feed your active starter as usual.
2. ​Let it sit out for 1-2 hours to kickstart the activity.
3. ​Place it in the fridge. The cold slows down the fermentation process significantly.
4. ​Maintenance: Feed your starter once a week. Take it out, let it warm up for an hour, discard half, feed it its normal ratio, and then place it back in the fridge a few hours later, once you see some small signs of bubbles.

​A Note on Ratios

​You will often see sourdough recipes call for a specific starter ratio, such as “100% hydration.” This simply refers to the equal weight of water and flour in the starter (50\text{g} water and 50\text{g} flour is 100\% hydration). Most common starters are kept at 100% hydration for simplicity and consistency in baking.

​Happy baking! Your journey to perfect sourdough begins now.

Troubleshooting Common Issues that can come up.
Part 4: Troubleshooting Common Issues
Maintaining a sourdough starter is a journey, and encountering hiccups is normal. Here are solutions to the most common problems you might face:
1. The Presence of “Hooch”
If you see a thin, gray or brownish liquid collecting on top of your starter, this is called hooch. Hooch is an alcohol byproduct and is a clear sign that your starter is hungry and has consumed all its available food (flour).
Solution: You have two options. You can gently pour the hooch off before feeding, or you can simply stir it back in (this will give your bread a tangier flavor). Then, discard half of your starter and give it a larger or more frequent feeding to keep it happier and better fed.
2. Slow or No Activity
If your starter is flat, rarely bubbles, or fails to double in size, it might be too cold or too young.
Solution: Ensure your starter is in a warm spot, ideally between $70^{\circ}$F and $80^{\circ}$F. If it’s still in the first two weeks, be patient—it takes time for the yeast colony to establish itself. You can also try switching to whole grain rye or whole wheat flour for a few feedings, as these flours contain more natural yeast and bacteria to kickstart activity.
3. Smells Like Acetone or Nail Polish Remover
A very sharp, acidic, or solvent-like smell indicates that the starter is over-fermenting, often due to high levels of acetic acid. This smell is harmless but means the starter is stressed.
Solution: You need to “dilute” the acidity. Discard most of your starter, keeping only a very small amount (about 1 tablespoon). Feed this small amount a much larger meal (for example, 100g of flour and 100g of water). This large feeding will immediately lower the concentration of acid and help reset the starter.
4. Mold or Discoloration
If you see fuzzy spots of green, pink, or black mold, or any unusual colors that don’t look like hooch, your starter has been contaminated.
Solution: Unfortunately, mold means the starter is compromised and should be discarded entirely. Thoroughly clean your container with soap and hot water, and start the process again from Part 1. Always use clean utensils and containers to minimize this risk.

  If you’d like to follow along on our attempt at a sourdough starter, here’s a link to the video on my youtube channel.