Comments on: How to Make a Sourdough Starter

By: Sam

Sam — Mon, 18 Mar 2024 16:26:43 +0000

Hi Roger! You may just need a larger mason jar. 🙂

By: Roger Penn

Roger Penn — Fri, 15 Mar 2024 21:20:06 +0000

Have have tried this several times now in a mason jar. Each time, after the 1st 24 hours, I have foam overflowing the jar. But it’s just foam. Touch it with a spoon and it instantly collapses into a puddle of liquid the same size as the initial start. I’m using whole wheat flour and filtered water.

By: Sam

Sam — Wed, 14 Feb 2024 15:00:31 +0000

In reply to Elizabeth.

Hi Elizabeth! Sometimes the starter can just stall for a bit and there are lots of reasons this can happen. I would just keep going with the bread flour. The biggest thing to check for is to make sure you are not using chlorinated water. 🙂

By: Jena

Jena — Tue, 13 Feb 2024 18:54:38 +0000

Followed the directions exactly and mine started doubling on the 14th day! Already made a loaf and pancakes and I’m hooked!

Named mine Betty

By: Elizabeth

Elizabeth — Sat, 10 Feb 2024 12:49:50 +0000

Hi Sam

I have a question about the flour used for my Starter. I followed your recipe and steps, using the whole wheat flour in the beginning and then switched to bread flour. As soon as I switched to bread flour, everything just stopped working. It didn’t die or get moldy,… it just did virtually nothing. A friend suggested that I use AP flour.. again, nothing. Bubbles but no rising. So, I went back to whole wheat flour and my starter, Savannah, is doubling in size within 8 hours and is full of bubbles. So, can I continue to use whole wheat flour for maintenance? Or, should I try again to switch to bread or AP flour??

Elizabeth

By: Sam

Sam — Tue, 06 Feb 2024 18:09:29 +0000

In reply to Nicole.

Hi Nicole! I actually have instructions for storing it in the refrigerator if you will be going that long between feedings. They are located in the notes at the bottom. 🙂

By: Nicole

Nicole — Tue, 06 Feb 2024 01:23:28 +0000

This is the easiest to follow sourdough starter I found, and I am proud to say that Jerry is fully formed and ready for work! If going on vacation for a week or more, what do you suggest doing? Should I feed him before leaving and then right when I get back? Thanks!

By: Sam

Sam — Mon, 05 Feb 2024 16:06:26 +0000

In reply to Lisa.

Hi Lisa! It won’t be an issue. I make recipes, with this starter, that call for all purpose flour. 🙂

By: Sam

Sam — Fri, 02 Feb 2024 16:57:11 +0000

In reply to Lisa.

Sometimes I notice it stalls out a bit, I would just continue to follow the steps for day 5.

By: Lisa

Lisa — Fri, 02 Feb 2024 15:48:36 +0000

I am currently on day 5 of my starter. I noticed that it didn’t seem to do anything between days 3 and 4. This morning it hadn’t really done anything. I went ahead and followed steps for day 5. Should I be concerned that it didn’t rise any last night?

By: Lisa

Lisa — Wed, 31 Jan 2024 15:05:36 +0000

In reply to Sam.

Awesome thank you so much. I am looking forward to getting my started established so I can start baking with it.

By: Sam

Sam — Wed, 31 Jan 2024 14:56:50 +0000

In reply to Lisa.

Hi Lisa! You don’t need to start at step one when starting a new starter with the discard. That discard will just need to be fed like you feed an active starter. 🙂

By: Lisa

Lisa — Wed, 31 Jan 2024 14:43:17 +0000

I am on day 3 of my sourdough starter. I named it Sammy. I am wanting to gift a friend a started. I saw where you had said to wait until at least day 8 before doing that. Once my started is established and I discard for her starter, will she need to start from step 1 on hers?

By: Lisa

Lisa — Mon, 29 Jan 2024 19:59:47 +0000

Will it make a difference if once I change from the wheat flour to bread flour, if a recipe calls for all purpose flour along with the starter or discard?

By: Sam

Sam — Mon, 29 Jan 2024 15:36:09 +0000

In reply to Brittany Steinmetz.

Hi Brittany! I would probably just keep feeding it. It is a bit early so not ideal, but I would probably attempt to just keep going. 🙂

By: Sam

Sam — Mon, 29 Jan 2024 15:13:29 +0000

In reply to Shi.

Hi Shi! If it’s not doubling, then it’s not ready to use in baking. You really want to be consistent with your feeding until it gets fully established. Cold weather can certainly slow the growth of the starter.

By: Shi

Shi — Thu, 25 Jan 2024 03:01:34 +0000

Does it have to double before it is established? I’ve been feeding my starters for an entire month, and they’re only rising about 50%. I did forget to start feeding them twice a day until about two weeks ago, and also there were a few days when I was unable to feed them twice. Does cold weather slow down growth? I feel like I’m just wasting flour now.

By: Brittany Steinmetz

Brittany Steinmetz — Thu, 25 Jan 2024 02:18:43 +0000

Sam,
In the busyness of life I forgot to feed my starter on day 3…do I have to start over, is it okay to skip a feeding? What do I do if I miss feedings any other time?

By: Sam

Sam — Mon, 22 Jan 2024 15:05:38 +0000

In reply to Barb.

Hi Barb! I’m so sorry I missed this one! If the starter is established it is safe for it to go the refrigerator. I personally don’t save discard longer than 5 days in the refrigerator. Some people will save it longer, but just know that it will become more sour as it sits and will impart that flavor into the baked goods. You don’t need to feed the discard. You can really use whatever kind of pan you have, metal or glass, but just know that your bake time may vary in a glass dish. I hope this helps and again I apologize for the delayed response. 🙂

By: Sam

Sam — Mon, 15 Jan 2024 03:07:14 +0000

In reply to Tam.

Hi Tam! I would recommend waiting until your starter is established which is typically takes about 8 days. I prefer to wait until at least 2 weeks. 🙂

By: Tam

Tam — Sat, 13 Jan 2024 18:29:08 +0000

Hi, I’m finally trying my hand at a sourdough starter and I’m using your method. You had mentioned making new starters from the discards, at what point in the process can I use the discards to make new starters? I have friends who would love a starter and I think the idea of a backup is a good one. Thanks!

By: Barb

Barb — Fri, 12 Jan 2024 13:35:08 +0000

Hi Sam. Thank you for making sour dough so approachable! I am on day 10 of my second attempt (accidentally turned the oven on and killed the first one). But Susie is doing great. She is growing and bubbling as described. My question is this – I plan to make my first batch of bread next week. (Giving her a full two weeks+ to grown). Should I keep her in the oven and feed daily or can I use the fridge method at this point? And now that she is established, how long can I save the discard to use for other recipes? Does that need to be fed too? Oh and side question, when I do finally make my first loaf, does the pan have to be metal or will a glass loaf pan be ok too? Thank you in advance

By: Sam

Sam — Sun, 31 Dec 2023 02:56:21 +0000

In reply to Shiloh.

Hi Shiloh! I love the names! While not heating the water can definitely hinder the growth, it’s not going to ruin the starter. Keep feeding as instructed and you should be fine. 🙂

By: Sam

Sam — Sun, 31 Dec 2023 02:32:59 +0000

In reply to Caitlin.

Hi Caitlin! Whole wheat is I have used and have had best results with so that is what I recommend. You could experiment with other flours, but I can’t say for sure how it will turn out.

By: Caitlin

Caitlin — Sun, 31 Dec 2023 01:02:58 +0000

In reply to Janessa.

Apologies if this has already been asked or mentioned but do you have to use whole wheat flour? Are other types okay?