Top 5 Sourdough Starter Tips + Helpful Hints For Sourdough Beginners

Last updated: July 23, 2021
Top 5 Sourdough Starter Tips

If you want to start your own sourdough journey, you can BUY MY SOURDOUGH STARTER HERE! – and I will ship it you with instructions for feeding and maintaining. Cost is $12.


A friend of mine has been baking the most gorgeous sourdough bread for a few years. Last summer she gifted Brian a loaf, and although I’m gluten intolerant, she mentioned real sourdough might be okay for me to eat since the process happens through a long, natural fermentation, which “eats” much of the gluten proteins.

I did some research myself and found hope in several reports, and especially this one by Michael Pollan, stating that sourdough fermentation allows bacteria to fully break down the carbohydrates and gluten in bread. This makes it easier to digest and releases the nutrients within it, allowing our bodies to more easily absorb them.

Mixing Sourdough Bread with Hands, Whole Wheat

The curiosity in me resulted in slicing a piece and eating it. And then another slice. And another. With absolutely none of the symptoms I typically get from eating gluten.

Two weeks later I was in Canada and tried real sourdough again to make sure it wasn’t a fluke, and no issues – again! I felt great. So happy to have real bread in my life again. *EVERY PERSON IS DIFFERENT THOUGH, SO CONSULT YOUR DOCTOR IF YOU HAVE CONCERNS.

It was a breakthrough, life changing in fact. To think that not only could I eat sourdough, but also explore the practice of bread making. However, I was intimidated to start. I’d heard stories of traveling with a sourdough starter to keep it alive, flour/water ratios, scientific baking words that I had no clue about, oven techniques, etc. But it really doesn’t have to be that complicated, as I’ll teach you. 

Sourdough Starter in a Weck Jar

I acquired sourdough starter from a friend in dried out form, to rehydrate and start feeding. Less than a week later I had a bubbly mixture of flour and water, rising and falling naturally. The time came to make my first loaf, and although I felt unsure the whole time, it WORKED!

I firmly believe that anyone can bake sourdough bread. You don’t need to have years of baking experience, nor understand scientific terms. You don’t need an abundance of cooking tools or a special oven. All you need is flour, water, salt, and patience…. they do all the work for you.

Here are my Top Sourdough Starter Tips for Beginners that I wish I would have known before, and a sourdough starter video to go along with it!

1. How do you make a sourdough starter?

  • You can certainly create your own starter from just flour and water, using these instructions. However, I found a 100% success rate when using a strong, mature starter from someone else because it already has active cultures present. It eliminates so many variables that often result in starter fails.

You can BUY MY SOURDOUGH STARTER HERE! – and I will ship it you in the mail, with instructions for feeding and maintaining it so you can bake amazing bread. Cost is $12.

  • 2. What flour do I feed my starter with? Does the water matter too? What about temperature?

You should feed your starter with whatever flour it was made from and has been nurtured on, in unbleached form (I use the King Arthur brand) and organic if possible. So if that’s rye, you should feed it rye. If it’s all-purpose, you should feed it all-purpose. Yes, the water quality does matter. Make sure it is filtered water, instead of from tap, as this may have chemicals or bacteria that you don’t want harboring in your bread. The best temperature for a sourdough starter to thrive is around 73 degrees. I usually put my in the highest shelf in my cabinet, as I know it’s warmer there. If it’s cooler in your house, that’s okay. Just know it will take longer to peak.

How to Know When Your Sourdough Starter is Ready to Bake With

3. How often and how much should I feed my starter? Why do I have to discard some of the starter?

  • There are varying thoughts on this. My thought is it all depends on how often you’re baking bread. For me, that’s usually twice a week. I feed it once a day, about 40 grams water and 40 grams all-purpose flour, discarding about 1/3 of the starter each time and let it rise on the counter. (Discarding is essential for rebalancing the acids.)

The day before I bake my Everyday Sourdough recipe, I feed it every 12 hours to really get it activated. Some sources will say that you need to feed it the same amount of water and flour, as the starter weighs. That means if your starter weighs 100 grams, you’ll feed it 100 grams water and 100 grams flour. I ended up with way too much excess starter that way, and found it still performed well when feeding it a lesser amount. Ultimately, the most important thing is always feeding equal parts flour to water, whatever that number may be.

As soon as you feed it, the yeast and bacteria in your culture will begin to metabolize the sugars found in the flour, creating gasses as a byproduct. These gasses cause the starter to rise through the day and your dough to rise when baked.

4. How do I know when my starter is active and ready to bake with?

  • Your starter is ready when you take a teaspoon of it, place it in a glass of water, and it floats. Other signs include when it is doubled in size, which is why I use a rubber band to track the increase in height, and be puffy on top, with aerated bubbles on top and through the sides.

5. I travel a lot. Won’t my sourdough die? How can I keep it alive without being able to feed it every day?

It won’t die! It’s a myth that it needs to be fed every day. Your sourdough starter is resilient. If you’re traveling: Discard as normal and then feed your starter extra, like 100 grams flour and 100 grams water. Place it in refrigerator. It will keep fermenting, but at a much slower pace because of the cold temp. When you return, take it out of the refrigerator and let it warm up on counter for an hour. Then discard half and feed 2x per day leaving it on the counter, for a few days. It will get back to thriving!

Top 5 Sourdough Starter Tips // when is my starter ready to bake with?

6. How do I get sourdough to hold its shape? I’ve had problems with it spreading too much when I take it out of the banneton.

That’s a sign of overproofing your sourdough, OR not developing enough strength via “stretch and folds”, which is gently stretching the dough in the air, and folding it over the top of itself during bulk fermentation. Here is a VIDEO I filmed to demonstrate this. For all of my sourdough bread recipes, you’ll do 4 sets of stretch and folds.

7. What are the bare minimum tools I need to get started?

sourdough bread, pre-bake with bread lame

8. I’ve heard there’s a lot of waste because you discard some of the starter every time you feed it. Is there anyway to avoid this, or use it in another recipe?

  • Certain techniques (like Tartine) have you really build up the amount of starter because they use a higher amount in the recipes. But for my sourdough bread recipes, you’ll only need around 50 grams of starter. That means you won’t be discarding a ton of it either. The little that you discard can be kept in the refrigerator for 7-10 days and used to make the flakiest sourdough discard biscuits or breakfast muffins.

9. There are only two of us in the household. Are there small batch recipes out there?

  • Definitely! The sourdough recipes I have here on this blog make a medium size loaf that’s perfect for eating in two-ish days, when bread is freshest. It also helps keeps the cost of baking bread manageable.

10. I see sources that talk about a “baker’s schedule”. It seems like a lot of planning, and I’m not sure I’m ready to commit to that. 

  • Yes, sourdough baking takes a little bit of planning simply because the bulk fermentation takes about 6-8 hours. But the nice thing is you can let the second rise happen slowly in the refrigerator. So what I typically do is feed my starter in the morning, let it rise. When it’s ready to bake (usually around 3pm), then I mix and do the bulk fermentation. That usually ends around 10pm when I’m headed to bed. So I shape the dough, put it in the refrigerator, and bake it when I get up!
Sourdough Bread - 10 Things To Know Before Baking Your First Loaf
Sourdough Bread - scoring pattern, how to use a bread lame

I know that’s a lot of information to digest, but hopefully it helped answer some of your questions. And I’m certainly not an expert. I learn something every time I bake another loaf, still 3 years later!

I will continue to share more topics here and also on Instagram, so be sure to follow me there. And if there is something specific I didn’t get to in this post, leave me a comment and I’ll be sure to answer.

Did you make this?

tag @heartbeetkitchen on instagram and hashtag it #heartbeetkitchen

April 30, 2018

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33 comments

  1. HI Amanda, I’m a bit confused as to how to increase my starter. I have been doing the basic 40 grams water and 40 grams flour. I want to try the recipe for incorporating rye flour, but it calls for 100 grams of starter. How do I achieve this? Maybe I’m overthinking the process !?!

  2. Hiya, GREAT site! Thx! What if your home temp at a minimum is around 78 degrees? Arizona … how much should you alter the times? Thx!

    • hi Joel! if your house runs warm, everything will move at a faster pace. you’ll want to rely on assessing the dough, rather than time, to know when things are ready or complete.

  3. Hi Amanda,do you have any tips to have more bubbles on your starter and can you use the starter that you took out to make sourdough bread?

  4. Hi Amanda, I’ve been busy baking bread and while it tastes fantastic, it’s a little flat. I think the dough isn’t very strong as it spreads out during the resting phase before shaping it for banneton. Should I do extra stretch and folds to strengthen it?

    • Hi Emily! It sounds like you might be overproofing, which will cause the dough to lose its strength and spread. Try reducing your bulk fermentation by an hour and see if that helps.

  5. I’ve been enjoying the bread baking process and loving the breads with the all purpose and bread flour recipes from you. Some in my family are asking for a loaf with more sour or tang flavor. I’ve heard of adding rye flour to create a more sour starter.? Also, I use refrigerated filtered water but have heard that it doesn’t filter all the fluoride or other things completely and I’m wondering if that has anything to do with flavor of the starter?

    • Hi Ania!
      If you’d like your bread to be more sour, do the final rise overnight in the refrigerator. And yes, using rye in your starter will also increase the sour flavor, but I’d try the cold rise first.

  6. I have an enameled 3 1/2″ quart cast iron dutch oven with a lid and I also have an 11″ cast iron skillet with lid. The skillet is 2 1/2″ high, and the lid is also 2 1/2 “. Can I use either of these for baking sourdough bread? Is there a particular recipe I should use that will work in one of these pans? Ii would prefer using the cast iron skillet if it would work.

    • Hi Belinda! The dutch oven size you have swill work for my all purpose loaf. Either of them should work actually, but I would try the dutch oven first, and when it’s finished cooling, see if the loaf would have had enough clearance inside the skillet with 2 1/2 inch lid.

  7. I am on the second day of activating my starter from you. Can you use the discard right away in something like pancakes or should you wait until it is fully activated and can float?

  8. you mentioned above about only feeding it 30 grams of water and 30 grams of flour. About how many grams of starter are you leaving after discard? You said you discard a 1/3 but about how much is left if you are feeding 30 grams of water/flour?

    I wanted to try your way since I’ve been feeding equal parts flour and water to starter and I am having too much discard.

    does that make sense? Thanks!

    • Hi Aida! Yes, that makes sense. I keep a small amount of starter, that I do not measure actually. So I just approximate taking out 1/3 and then feed the 30 grams flour and 30 grams water. That keeps my starter at a healthy level, without having too much discard.

  9. I started my starter 3 days ago. The first day I put in 4 oz of AP flour and 4 oz of filtered water and it was a sticky thick dough. The second day I added 4 more oz of flour and water and it was a sticky thick dough, but I didn’t discard any of it because the recipe I was using didn’t say to do that. So the third day when I fed it after mixing it, it wasn’t a thick sticky dough it was more of a liquid that was a little thick but not really that thick. So should I just restart it and discard some of it next time or is there a way I can fix it? Is it too late to start discarding half of it?

    • You can discard, and feed. Wait about 12 hours then, discard and feed again. The warmer the temp of your home, the easier it is for it is to activate. So keeping the home at least 70 degrees is helpful!

  10. Weekday recipe for me follows:
    I start with 2oz. cold starter from the refrigerator at 9PM.
    Feed it 3oz. Organic non gmo bread flour and 3oz lukewarm filtered water.
    At 5am I mix 24oz flour
    12oz lukewarm water
    2tsp salt
    Fold and knead every 10 minutes for an hour.
    Cover and let it rise unrefrigerated
    Around 5pm I fold it and shape it into a ball and place it in a banneton for 90 minutes.
    Bake in a covered clay baker for 30 minutes at 500 degrees farenheit .
    Remove cover and bake at 450 until internal temperature is 210 degrees.

    • Thank you for the detailed notes on how you make your sourdough bread! I love to learn all the different ways, and hear what works best for people.

  11. So excited about this and that you’re enjoying bread again! Hooray Amanda! Your loaves look over the top beautiful. I couldn’t agree more about Emilie’s book… I’ve read so much on the subject and her book is the most approachable by far! Now about that grain grinder 😍🙌🏻

  12. This is a great post Amanda! I’ve been making sourdough for many years, starting with Nancy Silverton’s method, then later the one from Tartine. I also was lucky to reactive some of Emilie’s starter recently and I’m back to the bread making ritual. It really is so satisfying to make a loaf of crusty bread, not to mention a million times more delicious and wholesome than most of what you can buy.

  13. Thanks for this information! I really love sourdough and miss it since going gluten free several years ago. I’m not sure if I’m brave enough to try it gluten again, but maybe rye would be the best way to reintroduce it, since it naturally has less gluten than wheat?
    I would also love the recipe for the pancakes you mentioned, but the link isn’t sending me to them, for some reason.

    • I am also aiming for a whole rye sourdough loaf. I read that if you add grapes when you make the starter It will have more acetic acid and work better with rye flour. I found the grapes helped my new starter a lot, and now its smells better and it works better on the rye. My recipe is 3rd’s by weight, whole wheat, whole rye, and bread flours. I’m still learning ads I go. But the flavor is there, and the structure is improving with each loaf.

      • Thanks, Amanda, for all this information! The prospect of having real bread again is exciting, and the pancakes look great! 😊

  14. Thank you SO SO much for these tips! Sourdough bread is one of my favorite breads in the world. Have you had success in trying to make whole wheat or even oat sourdough? I don’t know how they do it, but those seem like really delicious and healthy options. And even if I’m the ONLY one making sourdough bread and end up with a giant loaf, I wouldn’t mind at all. ALL THE BREAD FOR MEEEEEEE! ;)