How to make sourdough starter - step by step guide

Easiest and most effective (and economical) method to create a sourdough starter! I see so many people following starter recipes that are complex, expensive to maintain using multiple flours. It does NOT have to be difficult. I have created a step by step video tutorial where I create a starter (from scratch) right along with you. I even demonstrate the efficacy by making sourdough bread at the end! No need to keep an expensive rye starter, this one is very effective and more affordable because we are creating an all purpose flour starter.
When your starter is ready, try this easy and impressive sourdough bread method • Simple Sourdough - Ste...
That bread recipe is the one I use to make the bread that you will see at the end of this video. Thank you all for watching and I hope you find this video helpful! Happy baking everyone :)
Equipment in the video
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Brita 10 cup water pitcher:
www.amazon.ca/dp/B008HRNSZW?r...
Large Kitchen Scale (I had a cheaper one that worked well, but i wanted something larger) :
www.amazon.ca/gp/product/B07T...

[@caddywampus]

It's so wonderful when a dourdough starter is strong and healthy 😊, love seeing it get nice and bubbly knowing it's going to give me wonderful bread or sourdough crackers from the discard. Thank you.

[@hollystarks1810]

Hello from Kentucky!You’re the very first person to say anything about the float test and I’ve watched a LOT of videos to learn as much as I can. I’m on day 3 of my starter. Honestly I wish I had found your videos earlier on this journey to becoming an artisan bread maker. Thank you Sarah! BTW I love that you’re teaching your Mom along with the rest of us 😊

[@SarahLouReviews]

Thank you Holly! What a lovely compliment ☺️❤️ good luck with your starter. Let me know how it goes!

[@TheTak135]

Hi Sarah Lou, this is my first time making starter, I used 50 flour 50 water one first day, 50/50 second day, I did it wrong, not sure what to do on third day 🤦‍♀️ please help 😬

[@SarahLouReviews]

@@TheTak135 Hi there! Don’t worry….you didn’t wreck it ☺️On day three just throw out half of it and then feed the leftover 50g water and 50g flour 👍🏻

[@joankennedy8101]

Cam sorry, I have made your starter... So easy, thank you! Now I watched your video making the bread and hope to get a printed recipe. Thank you for replying to me!

[@SarahLouReviews]

I just replied to your other comment. Glad you have a successful starter! Go to my channel and watch the step by step video. I think it’s 11 minutes. You’ll be successful ☺️

[@joankennedy8101]

Thank you again, I learned several tips from you that make such a difference to my sourdough breads.

[@SarahLouReviews]

@@joankennedy8101 That’s wonderful to hear ☺️❤️

[@turvy1236]

THANK YOU. This was so helpful.

[@LydiaDeHep]

Boiled cooled water is also suitable 🌸

[@dianeevidson1707]

I’m trying a rye starter but it is nice to have a backup if rye is not available. Thank you!

[@DeannaWalsh]

This is a great channel and extremely well done and easy to follow instructions on all of your videos. Thank you very much.

[@SarahLouReviews]

Thank you!! 😊 what a great compliment. ❤️Move videos coming!

[@rominaromina]

Thank you so much for your videos! They are very clear, to the point and with helpful tips for us "starters" ❤😂

[@SarahLouReviews]

Thank you for saying so! ☺️❤️

[@turvy1236]

Good advice with the protein math! 👍

[@SarahLouReviews]

Thank you 😊

[@cathyjones3403]

Thank you so much for making this starter. 👏👏👏

[@SarahLouReviews]

Glad you find it helpful!

[@chillin2150]

Great video for a newbie like me!!!

[@SarahLouReviews]

Thank you!

[@kwok-yinglee8366]

Thank you so so much!!! Been trying to read through how to make starter and really struggled with all the info. This video made everything so much sense.

[@SarahLouReviews]

Great!!! ☺️

[@SarahLouReviews]

So glad.!!!

[@LydiaDeHep]

Room temperature is a major factor for the starter and bread making 🌸

[@user-kb1px3hn4n]

Hello from the Dallas, TX area and new to your channel! Loving your content and love how detailed your videos are. Thank you for sharing your knowledge ❤❤❤❤

[@SarahLouReviews]

So glad you like it! Thank you for commenting ☺️❤️

[@lolajacomino6574]

Thank you, I got to try your recipe bc I’ve had no luck with the previous ones. Thank you for sharing ❤

[@SarahLouReviews]

You’re welcome! Good luck. Let me know how it goes ☺️

[@lindazagara6991]

Thank you so much for your videos! After countless failed attempts, I finally understand how to make starter and lovely sourdough bread! Your explanations are so clear and concise. ❤

[@SarahLouReviews]

I’m so happy you like them! Thank you!

[@marky6969]

You’ve inspired me to give this a go, I’m on day 4 and it’s working great so far! Will let you know how it all turns out 🍞

[@SarahLouReviews]

Great! let me know how it goes ☺️

[@LydiaDeHep]

Scape side of jar with your mixing spatula 🌸

[@DeannaWalsh]

I’m on day three and there’s been super growth and it’s thick. I started out using a really interesting malted barley (high-protein) flour that I got from Central Milling. It’s looking like success already. I did pour my excess starter in another container just to have two going at once, just for fun! Looking good so far!

[@SarahLouReviews]

Yes always successful on day three….don’t get discouraged though when it stopes growing for a few day. Just keep going with the routine and you’ll have a great starter. Let me know how it goes! I’ve never used a malted barely flour.

[@DeannaWalsh]

@@SarahLouReviews All right! I will update you. I hope I can keep it up too.

[@DeannaWalsh]

@@SarahLouReviews Hello, it’s been a while since I first started your video advice and made starter. My starter did very well, but I never completed making bread with it. Life messed me up. Anyway, I’m starting again, but it isn’t going to be with the same flour- going to begin with rye flour and continue with high protein unbleached bread flour. Things are going to go better this time. And, I can’t emphasize enough what you said about the reverse osmosis water. I don’t know why that doesn’t work. But, it doesn’t! Why is that? I’m more prepared this time. Thank you for your videos, and I’m at it again!

[@SarahLouReviews]

@@DeannaWalsh Hi! :) Great! Keep in mind if you start with rye and try to switch...it will die down for a bit before it gets used to the bread flour. That happens when you try to switch food on a starter. Particularly when you switch from a very nutrient rich rye, to a white flour. As for the water, the explanation is out there on the web and can explain better than I can. Basically reverse osmosis removes all the minerals and nutrients. Hard to get a starter going that way. That said, you may be able to use it once you get your starter going. But just starting out, stick to regular filtered water.

[@DeannaWalsh]

@@SarahLouReviews Thank you very much. I kept thinking about what you said. So, this morning on the second day, I just used regular unbleached bread flour - no more rye. I am in no rush, so I will just keep going onward. 😊

[@janonthemtn]

Save discardin a jar in the fridge, then when you have a cup or 2 use for English muffins, pancakes or waffles.

[@SarahLouReviews]

Yes absolutely! Although important to note to those reading this that it’s not safe to use discard during the first week of creating a new starter. Thanks Jan ☺️👍🏻

[@joankennedy8101]

How to get this recipe

[@howidakamel7738]

Please Sarah another video used butter milk with flour and caraway. Can u show me why?

[@SarahLouReviews]

I’m sorry I have never heard of sourdough with buttermilk and caraway. Sounds nice though!

[@sharoncappelletti775]

Hello. On day 3 when you took discard out how much did you leave in the jar?

[@SarahLouReviews]

Hi! 50 grams. ☺️👍🏻

[@rominaromina]

Hi Sarah, I was wondering, I have been making my starter for over a week. I'm making it with whole wheat (13g protein). We are in winter here in Argentina so it's quite cold. I can get my starter to double but it doesn't grow any further than that. When I feed it, I do so with 50gr and 50ml warm water (previously I discard half), and I also warm the jar. Should I feed it twice a day? Try to wrap it with something warm? I don't know why it's not growing more :( thanks in advance!

[@SarahLouReviews]

Hi there! Don’t worry…it feels cold to you, but to bacteria, it’s not cold ☺️ So don’t worry about warming jars. And room temperature water is fine. (I live in Canada and I didn’t do anything to manipulate its environment) What it might be, is you said you discard “half”. You want to discard enough so you have 50 grams or LESS of starter to feed. Then feed 50 g water and 50 g flour. And no need to feed more often. Keep it nice and hungry as it’s only a week old. And it will come along. Whole wheat behaves differently too….so you may not get it to triple (unless you feed more). But don’t worry about trying to get it to triple….you want to see it finish its food and be at its peak height between 4-6 hours. So if it has only doubled at peak, don’t worry! As long as it is eating fast and doubling regularly….that is what you are looking for. ☺️👍🏻❤️

[@rominaromina]

@@SarahLouReviews thank you so much, this has really helped me!

[@SarahLouReviews]

@@rominaromina Wonderful! ☺️ I’m so glad it helped

[@howidakamel7738]

​@@SarahLouReviews U are so so wonderful ❤

[@Slayerr1993]

Çok güzel

[@SarahLouReviews]

Teşekkürler!

[@PDXTundra]

So how much am I discarding each time? Roughly half, or leave 50 grams in the jar and add 50g water and 50g flour? Just a little confused with the discard. I’m guessing always leave 50g in. Thank you!

[@SarahLouReviews]

Sorry I’m just noticing your comment now! Yes. Always discard all but 50 g 😊

[@natashaitalia8874]

Hello Sarah, my starter is on day 3 and did not rise. Just bubbly. I fed it 25g flour and 25g water again. If there is no rise tomorrow what should be done?

[@SarahLouReviews]

Hi! Based on what say you fed it, I recommend you watch the video again as you should be at 50 g on day 3. One thing to keep in mind as well is this also takes time. It also depends on what flour and water you are feeding it. But the good news is, it is bubbly! That’s good. 😊 what kind of water and flour are you using?

[@karenvanhoutenminogue3929]

Does your water have to be tepid or can it be right from the refrigerator?

[@SarahLouReviews]

If you’re not in a rush for it to grow, you can use fridge temperature water. As you are waiting 24 hours between feedings, that temp should be fine. ☺️👍🏻

[@rosef3260]

How much do you discard on day 3?

[@SarahLouReviews]

All but 50 grams. ☺️👍🏻

[@mairaortega2334]

Btw, Did anyone else see a face in the discard jar 13:54? lol

[@SarahLouReviews]

Hahaha that’s funny. Creepy face, but I saw it 😂

[@petestern3639]

I saw your video and subscribed. I am at least 12 days it rises but not doubling yet. Should I still stay patient?

[@SarahLouReviews]

What flour, specifically, are you using and what kind of water?

[@petestern3639]

@@SarahLouReviews well water. No chlorine and essential brand unbleached flour

[@SarahLouReviews]

@@petestern3639 Oh that flour has good protein (3 g / 1/4 cup = 12 %) So I’m guessing it may be the water. Not sure if you live on a farm but the chemicals from the fields can get into that water. I assume you are discarding and feeding once a day. Try switching the water. Big jugs of filtered spring water would be best. They are pretty cheap. Try switching to that and you’ll likely see a difference. Make sure you don’t accidentally pick up those other waters I mention in the video. Let me know how it goes! ☺️❤️

[@petestern3639]

Ok thanks!

[@natashad1272]

Sorry, me again! I just commented on your other sourdough tutorial then found this! I think I realise where I went wrong with my starter. The protein content of even bread flours in the UK is only 10-11g so that was my first mistake. Is there anyway to reduce/minimise the amount of discard created in the initial phase of creating an active starter? I think my reluctance to waste flour (as well as my impatience to start baking!) has resulted in a bit of a half hearted starter! Maybe i just need to start again 🙈

[@SarahLouReviews]

No need to start again. Your flour should be fine actually. I’m curious what type of water you’re using. There is no help for it….the discard….you have to throw it out at the beginning. If you keep to the discard and feed schedule every 24 hours (as shown in video), it will take off. Just stick to one flour and the schedule and it will work. But do tell me what kind of water you are using

[@natashad1272]

​@@SarahLouReviewsI've been using filtered water so I don't think that's the issue. My first starter attempt was with UK all purpose flour which only had 9g protein so I wasted 2 weeks trying to create something with that. I then switched to a spelt blend at 11g which performed better. But although it gets bubbly, it doesn't rise like yours did in the video. That's why I'm just wondering if I should start again or use a bit of my current one to start then follow your method from there?

[@natashad1272]

​@@SarahLouReviewsalso I'm just rewatching the video and making notes 🤓- on day 3 how much starter do you put in the jar (before you add 50g water + 50g flour)?

[@SarahLouReviews]

@@natashad1272 You’d be surprised how many people fail because they didn’t realize their water was distilled. Ok so long as you’re sure it isn’t distilled or reverse osmosis. Just plain, filtered spring water. ☺️👍🏻 But yes, start again.

[@SarahLouReviews]

@@natashad1272 50 grams of starter. So every day it is 50, 50, 50. It’ll work ☺️👍🏻

[@codeaarambh]

Stupid question - what if I start with 12.5gm for first 2 days, instead of 25, then on third day I don't need to discard - right?

[@SarahLouReviews]

Sounds right! ☺️ 👍🏻

[@tammyollis4279]

Why do you discard some of the starter? I’m sure there is a reason just not sure what. Thank you.

[@SarahLouReviews]

The reason for that is to keep the acidity low. It also ensures the amount of starter doesn’t get out of control. If you are baking every day, discarding won’t be necessary ☺️

[@len9483]

Can starter be used for loaves on day 2? Day 3 maybe?

[@SarahLouReviews]

Never. What you are experiencing is a false start. It will die down, become stinky…then smell like acetone, many different phases. The rise you see on day two and three is not the bacteria you want. It’s bad bacteria and won’t work. Takes at the very least 7 days, usually more, to develop your starter to the point where it will raise bread. You’ll get there!

[@mirkablahutkova1881]

ČR SUPER

[@joankennedy8101]

I am sorry, but I can't see to find it?

[@SarahLouReviews]

Ah, sorry I thought you were commenting on my sourdough video. I don’t have the recipe and method written down for the starter. I don’t have time to write it out today, but I will soon. I go through all the steps in the video though.

[@Sueliz0469]

Why do you discard some?

[@SarahLouReviews]

Hi Mom!! 😘 you discard some because you have to keep feeding the starter. And if you didn’t throw some out, you would be swimming in starter ☺️❤️

[@Sueliz0469]

@@SarahLouReviews Thank you Sarah, you may have said it at the beginning but I missed it. 🙄 so now I know 😊 ♥️😘

[@SarahLouReviews]

@@Sueliz0469 Anytime mom! I’m glad you’re trying it! It’s a lot of information to take in. Ask me as many questions as you like 😘

[@robinkershen1054]

@@SarahLouReviews I'm glad your mom asked you that question because I had the same question! LOL - I have never made a sour dough bread, but I'm going to give this a shot. You are so clear in your directions that you make it less intimidating.... How many days from start to finish does it take to make the starter? Thank you so much - I'm saving your video and subscribing... 🤗

[@SarahLouReviews]

@@robinkershen1054 Hi Robin! Thank you so much ☺️ that’s a wonderful compliment!! I’m so glad I make it less intimidating ❤️ In that video I actually started from scratch (just so I could show people how it CAN be easy. In that video I baked bread on day 12….only so I knew it would be nice and strong. I always tell people there is no need to add expensive flours or other ingredients to speed things up….it’ll happen faster if you keep it simple ❤️👍🏻

[@Emma-my5hc]

😍👍👍👍🙏😘🇺🇦