SOURDOUGH STARTER RECIPE + Maintenance Guide // Perfect for Beginners (step by step)

I walk you step by step through the 7 day process of creating a new sourdough starter from scratch. A kitchen scale is handy, but not required. A variety of flours can be used from all purpose (unbleached), to rye, whole wheat and einkorn. Scroll down for the printed version.
Information in this video was learned from Kaitlynn Fenley and The Cultured Guru School of Fermentation. cultured.guru * fermentation.school
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🫖BUY ME A CUP OF TEA!
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➡️SOURDOUGH STARTER GUIDE:
cleanfoodliving.net/sourdough...
➡️WEBSITE: www.CleanFoodLiving.net
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➡️SHOP FOR THIS RECIPE:
• KITCHEN SCALE (digital): amzn.to/3Tz3dHL
➡️SHOP ALL MY FAVORITE SOURDOUGH EQUIPMENT:
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➡️OPTIONAL ORGANIC FLOURS:1 (1-2 lbs is enough to make a starter from scratch plus some maintenance feedings.) Smaller sizes like this are nice for sampling flours, see flour list below.
• EINKORN FLOUR (1 lb): amzn.to/3MiOCOJ
• RYE FLOUR (2 lbs): amzn.to/434r9X8
• WHOLE WHEAT FLOUR (2 lbs): amzn.to/3ztz6b1
• ALL PURPOSE FLOUR, UNBLEACHED (2 lbs): amzn.to/40EeZmg
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➡️ MENTIONED + SUGGESTED VIDEOS:
⭐Everything Fermentation Playlist (recipes + education): bit.ly/3DGKhR7
⭐How To Make Sourdough Bread: • SOURDOUGH BREAD RECIPE...
⭐Sourdough Playlist: bit.ly/41fDbeR
⭐Sourdough Funk & What To Do: • SOURDOUGH STARTER TROU...
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➡️ CHAPTERS:
00:00 Intro
01:26 Day 1
03:53 Day 2
04:33 Day 3
05:18 Day 4
06:29 Day 5
06:58 Day 6
07:20 Day 7 Overview
08:44 Day 7, Prep for Bread Making
11:01 Day 7, Short Term Pause
12:31 Long Term Storage
13:49 How To Flour Switch
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NOTE: This description contains affiliate links that allow the viewer to find the items mentioned or seen in this video. While I may earn a minimal sum when the viewer uses the links, there is absolutely no additional charge to you. There is no an obligation to use the links. Thank you for your support!
Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the CleanFoodLiving KZbin Channel, and related social media and written articles, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.

[@jeannamcgregor9967]

I'm really curious why very few people talk about putting the starter into the freezer between bakes. It requires no maintenance until it is thawed and is SO much easier. I've been using the same starter since 2019 doing this and have never had a fail.

[@crunchystuff3365]

I was wondering if it could be frozen. Thanks!

[@Lucifurion]

Is there a process to follow doing this? Do you need to feed it first and if so how do you do it Su cessfully or do you just throw your scrapings into the freezer as is? How long have you discovered that you can revive it after freezing without issues? I'm interest in that just because the fridge at home is so full because everyone likes fresh but there's always room in the freezer.

[@lillian3356]

How do you do it?

[@jeannamcgregor9967]

@@lillian3356 Every batch I bake I save about a quarter cup of starter and freeze that. 2 days before the next batch I defrost that, feed it, and let it grow for 24 hours. Then I use all but a quarter cup in the new batch. Then freeze and start over.

[@hedgecraft559]

Usually because the starter isn't strong enough when you're starting and it kills it.

[@judymurray191]

This has been the easiest tutorial for me to understand. I have wasted so much starter and flour that I’m embarrassed. I was thinking you can’t teach an old dog new tricks, but I will give it one more chance.

[@brianpage1886]

I baked today using your starter. I wanted to make a 50/50 rye/wheat German style bread. After moving to the UK a few years ago I discovered that the British love their white, fluffy bread. The major supermarkets just offer the same old dough in different shapes. Sometimes they sprinkle seeds on a loaf, but it all tastes the same. I was worried at first because my wife made me turn down all of the thermostats in the house to lower our heating bill. I let the starter hang out in the 'boiler' room where it is always warm but it still took a couple of extra days to see a few bubbles. Anyway, the end product is delicious. It is probably the best 'sourdough' bread I have ever tasted. Much sharper flavour than anything I have tried before. I followed your instructions down to the letter. Thank you for explaining how to do this so clearly. I don't think this loaf will last through the night. The crust is substantial but the bread is so moist. The texture is perfect for sandwiches. Rubens anyone... Hopefully there will be slice left for me to toast in the morning. Maybe I should hide some before my wife comes home. I am an absolute beginner baker. A real rookie. Thank you so much!

[@CleanFoodLiving]

That is absolutely wonderful!

[@priscillatse1332]

Hide some from the wife. Lol 😂

[@ZooglealCarpet]

You're doing such a good job with this channel, ma'am. I've learned a lot so far. Thank you!

[@ds654]

Love her teaching, answering the questions I have before I ask them, and breaking down what seems complex into simple directions! Best channel!

[@cwispichiwibiff]

This is by far the best video I've found on this subject. Thank you for being concise, succinct, accurate, not annoying, and easy to follow. In fact, I could listen to your voice forever :)

[@anall3l3]

I love your calm cadence and soothing voice. This is super informative and exhaustive. I wish I found this video sooner. 🤷

[@alyjahflakes]

Started my apple vintager this morning and now I’m making this sourdough starter. You are an absolute gem in my everything homemade journey!

[@walkbyfaith1258]

Thank you! I'm sure you heard this a thousand times over, you have a beautiful kitchen, great presentation as always!

[@Kristy1uga]

Thank you so much! Your video was so informative and you make it look super easy and doable! After having watched hundreds of videos on sourdough, I am grateful! 😊

[@susanfreeman6350]

Another great video! I’ve been making sourdough for a very long time and for me, the warmer months are the most challenging. The starter just loves the added warmth, but can ferment a bit too quickly. Your bread looked fantastic in every way. Great oven spring, beautiful crust, and gorgeous open crumb. I really wish I could find reliable data regarding the carbs in 100% whole grain, home milled sourdough bread. I know that it has a much lower glycemic index, but I can’t find anything specific. My husband and I follow a low carb/ketogenic diet and the sourdough bread is what I miss most. I’m really looking forward to your video on the actual bread making.

[@GrowCookPreserveWithKellyDawn]

Wonderful video and just in time. I was planning to get a starter going soon.Thank you for being so clear, concise, and organized!

[@hannahrose5812]

Thank you, Thank you, THANK YOU! I have been searching for a recipe that explains it in a way I could completely understand, and now I found one!!

[@randomsaltyperson1148]

You are such an awesome teacher! ❤ So glad you have einkorn in there since I'm low carb!

[@meyatagould4606]

I am starting mine tonight and I am too excited. Thank you for the extremely clear instructions and demonstration you gave in the video.

[@jimkessler2001]

Excellent concise and clear instructions. Well done. Very good channel indeed.

[@yolandeperez8165]

I’m on day 3 of this starter. Your video is very detailed and helpful. This is my first time making a starter. 🙏

[@anafah02]

You are a very good teacher. Thank you for this beginner friendly step by step guide. ❤

[@LyndseyMacPherson]

Can't thank you enough for this video! It's so detailed and needs to be. Been wanting to do this for so long, but instructions I've found weren't nearly as thorough as this. Once I am blessed with my starter, I think I'm going to name him, and hope that he stays with me ever more. Seems only fair. 😺Plus, I love sourdough bread that much and I'm tired of buying it. (I make all my other fave kinds of bread.)

[@nancyfasolino7607]

Perfect video! I was so confused this video pulled it all together into a clear video !!!

[@susanmullen445]

I just wanted to say thank you so much because you take the time to show how to do things daily. Because obviously I have no idea what I'm doing. So I hope to be making bread soon. Thank you so much, I'm very excited to follow your channel

[@marypruitt3223]

I tried and failed during covid and decided to try this again and came across your video, and really like how you gave the instructions. I just started my starter - stay tuned - I will report back on my progress :)

[@Rollwithit699]

Just found your channel and so glad I did. Your info is great, video quality is wonderful. Best of all is your soothing voice which is easily heard without shrillness or the intolerable upspeak or vocal fry. I appreciate you and this channel. ❤

[@tessmick3]

Day One of the starter for me! Thank you for these videos! I've had a starter going for about 4 years, but I gave up on it. I had broken many of the rules you've laid out. I used whatever flours ... many kinds, mostly whole grains. I stored it in the frig for 2 weeks, feeding it the night before baking. The starter was never getting that large ... thus my bread (I was making a sandwich variety), was very dense, no bubbles like a proper SD should have. I like the sandwich variety for toast, but look forward to your gorgeous looking artisan loaf! Thanks again! Love your content!

[@amberbanks2685]

The best video I've seen on starter yet I'm the person rhat has to re read something over and over bc I'm bouncing from word to word bc my head is thinking something while reading yea alot I know so this was so easy to go by I was confused with others but she explained every question I had and her soft voice helped for some reason thanks please keep making content ill be watching for sure I wanna learn 💗

[@tofu-munchingCoalition.ofChaos]

What a perfect timing. I wanted to start with sourdough the next few months.

[@cathyschneider5472]

Thank you so much for such clear, concise instructions and explanations. After 3 years! of procrastinating I'm finally underway with my starter. We make our own sauerkraut and i ferment the grains and pellets for my chooks - beautiful eggs and healthy girls 🐔. From the West Coast, South Island, New Zealand

[@jeancampbell4341]

You explain things so well. I'm inspired to do this now. thank you

[@user-oc8mt2iw9v]

THANK YOU!!! I’ve been afraid to try to make sourdough bread, even though I’ve been making homemade bread now for over forty years. Your detailed and succinct explanation on how to make the starter (AND withOUT waste starter), is the first explanation that to me is easy to try. Thank you for also providing written instructions-very much appreciated!!!

[@peterthegunsmith4421]

I love your channel spent half the day today watching your videos GREAT JOB

[@MinisterHenry-jc3vk]

She has a very pleasant voice it's nice and easy to listen to her talk. I even make some of her stuff

[@sylhomeo6351]

Thanks for your explanations. So concise, and short and sweet. To the point.

[@cheriemartin3767]

Ty, I am very excited to give this a try.. I am grateful for the print out! ! !

[@julissazimmerman4800]

Thank you so much for this tutorial. It's the best one I've seen. Very thorough and super easy to understand.

[@nitetraitor1]

I appreciate how you scaled flour down to spoons. I made the same mathematical deduction from reading and listening to bakers telling us to use bags of flour daily to build levain; everyday throwing out large quantities of poolish, o dieu.

[@xandersadventures9667]

This is the BEST video I have seen on sough dough!!! Every detail is included. Thanks so much❤

[@dankruse8041]

Thank you for the tip to not change flours in between initial feedings. I have been through 3 attempts with starting with Rhy and changing to AP three days into the mix.

[@Songwriter376]

Wow! The amount of detail and technical explanations along with the proper tools to use mentioned in these videos! The written recipes and links to all items as well as pictures of the products is just tremendous. This is now my go to on all things fermented. Bravo!

[@CleanFoodLiving]

So Glad you enjoyed it!🙂

[@b3rny27]

Very very complete video, I have watched like 6 other channels and this video is the one that covers all the questions I had. Thank you

[@bogus_not_me]

This is the best most complete easy to understand set of videos about all kinds of fermentation I've ever seen. I've always wanted to make sourdough, and I now think I will be able to do so!

[@judepicton6252]

I followed the sourdough recipe last night ,turned out superb today. I have been trying for a while with various results, but this recipe was absolutely perfect .Also it's for 1 loaf ,much easier to experiment with. I would say start your process early in the day ,I got into it while preparing tea ,so got to the fridge stage a little late, but I know now the time needed .Go for it ,it really is my best loaf yet ,I even had a decent ear ,plus I'm working with an airfryer .

[@alexg9896]

@@judepicton6252 You baked bread in an air fryer? Interesting. Could you share at what temperature and for how long? Did you use a pan?

[@judepicton6252]

@@alexg9896 pre heat 220 (that's my highest I have) 20 mins in pan take out pan approx 20 mins bread on middle shelf .every air fryer is different .I have Klarstein cube.(front load almost mini ove style ).My 8 inch pampered chef ceramic dish I preheat ,drop in sourdough, I found a cake tin inverted sits perfect to make the Dutch oven process. Hardest bit was finding the correct pans that work together in space you have .After that ,get timing worked out and that's it .the inside has to be 94c job done. I'm so happy I can still have sourdough bread without main oven.hope this helps and my instructions make sense

[@alexg9896]

@@judepicton6252 Yes, that helps (I assume you mean 220 C). Thanks.

[@judepicton6252]

@@alexg9896 yes 220c .I dony usually pre heat airfryer but for my sourdough ,I do get the pans in good 10 mins.

[@AliciaSweetz]

Loved how detailed your video was

[@aliceslattery4857]

21:34 Wow such fabulous looking loaves! Can't wait to try out your recipe and techniques. Thank you.

[@ktedot]

ive been wanting to make my sourdough starter for so long. I looked at countless videos and YOUR video is what convinced me. I just started on day 1. Very simple step by step directions. Ill make the sourdough bread using one of your videos also. Thank you so much!

[@lilychau1671]

Hi, just dropping by to see if you have succeeded?, cos i failed a few times.

[@angelinavernam1939]

I’ve been so intimidated for years by sourdough… but after seeing your video I’m definitely starting tomorrow. Thank you

[@SnakeHips]

How did it go?

[@hpvspeedmachine4183]

@@SnakeHips eaten alive by the yeasts apparently

[@germanshepherdsage1243]

Wow this video is perfect! Thank you! I’ve been looking for an easy to follow video

[@kekarunaki]

Thank you for everything you very kind doing this! I appreciate people who can share their experiences!👏👏

[@DeeandCeeT]

Thank you so much for this easy and clear instructional video!!!

[@camillepiccininni2170]

simple clear concise!!!!!!!! thank you so much, I was going thru pounds of flour when I wasn't baking just on feeding.

[@chan108dra]

Great tutorial video - by far the best Appreciate

[@havapuppy]

Best sourdough starter video!!! Thank you!!!

[@nataliiahulko4124]

Listening and watching this video feels like a meditation session☺️🌸

[@1brickrow]

Great presentation. You just gained another subscribed fan. Love to bake and fermentation is my new frontier. Greetings from Puerto Rico

[@puNeetioli]

Thanks for the video and recipe! Can you also make a video about your skincare routine? YOUR SKIN LOOKS IMPECCABLE 😍!!!

[@scottt2012]

Great informative video. I really like your presentation style and calm energy.

[@Hannah8Honey]

Hi Adrienna, first of all: thank you some much for all your amazing videos! I've tried quite a few of the fermentation recipes (Sauerkraut, red cabbage, Asian Salad) and loved all of them!!!😍 I wanted to try making my own sourdough bread now and made my own starter last week. Since it didn't double in size I gave it the super boost after 7 days. But even now, after 5 days of super boost it is still not doubling in size... I live in Ireland and we have quite a cold summer (~18°C) so i guess that's the reason. I was just wondering since i dont have time to make the bread duing the week: should i put the starter into the fridge until next weekend and hope the activation will work then or keep super boosting it the whole week through? 🤔 Thanks so much for your help and sending lots of love from Ireland ❤️

[@1957712]

Thank you, cupboards are lovely

[@peggymitchell3291]

I have made a starter a long time ago and never threw any of it away. This is also called Friendship Starter where you can give a friend some. I do not like waste.

[@tnt-by-tracia6812]

I'm confused as to why you take any out?

[@asjaosaline5987]

I dont undrestand why people talk about discards, It totally good started and it can splited out and just have more. We bake more than 1 bread in week, we usually bake dozen and need more starter.

[@knguros9415]

So that means that the discarded starter could be used for more starter basically

[@omairahandmadesoap9088]

Thanks for sharing your experience 😊

[@TSerrato]

Thank you! Thank you! The exact information I was looking for.

[@lynnvasquez4425]

Thanks you. I successfully created my starter with your method.

[@kimberleychapman8416]

Thank you for this - very clear instructions 😊

[@kinderleichtlerneneasypeas6885]

I fell in love with your channel. I can learn so much and I'm not young and have a lot of information about fermenting and healthy food processing by myself. Years ago I made sourdough bread from wheat but now I'm a Celiac and don't able to digest gluten. Do you have any experience with glutenfree baking or do you know a channel with similiar content like yours but for glutenfree fermented bread?

[@wessimpson2544]

Great information. I have milled mixture of rye and red hard wheat and found it too dry on a 1 to 1 flour to water. It’s my 1st go at doing a starter. Baking breads but with yeast for a few years yet to try a sour dough.

[@vladas00]

I followed your instructions. I used organic rye flour. On the evening of the second day, the rye flour mixed with water doubled in size. It has grown very nicely and is full of bubbles. The smell is still very mild. 😁

[@skitzochik]

My starter is looking exactly like it's supposed to....this is day 3 for me...I'm so excited

[@MrTechUser]

Of all the channels I watch, I've learned a lot from you. Your style is awesome. Thank you!

[@KseniaKim333]

Wonderful channel! I’m happy to have found you! 😉💖👍🏻🙏🏻

[@anamariasuar]

Thank you for this great explanation!!👍🏻👍🏻👍🏻

[@user-uq6gx5yb1n]

Hi Adriana, thank you so much for getting back to me! My starter was bubbling, but I wasn't sure if it was doubling. I just did a refresh on my starter with 50g starter, 50g bread flour, & 50g non chlorinated water heated to 90 degrees to which I am adding 6 blueberries slightly crushed. I'm going on about day 18. At what point should I call it quits and start again. Only problem is, I don't know what to do different. I live in the North east. Thanks again!

[@CleanFoodLiving]

Are you using a rubber band marker on the jar so you can easily tell how much its rising after feedings? Are you discarding at all?

[@444mcd]

Thank you. That was very helpful and well done!

[@maryannedeering1663]

Appreciate you sharing your knowledge.

[@Vncts]

Love your presentstion style! Would definitely like to see a troubleshooting video for sourdough

[@CleanFoodLiving]

November 🙂

[@grahamaydon6519]

We are new to sourdough and have just got started with the starter. I hope you will be posting the loaf making in the next week Thank you

[@CleanFoodLiving]

April 22 is the bread video. I added the section in here on a short term pause in case people's starters were ready before the video. To build the starter strength even more, you can also continue to feed and discard at 30grams for any amount of additional days beyond day 7. That option will provide super strength to the starter to raise bread and give awesome oven spring to your first loaf👍🙂

[@havapuppy]

@@CleanFoodLiving perfect!! Will do!!

[@nhungcrosbie8750]

Thank you the lessons on sour dough stater!

[@tofu-munchingCoalition.ofChaos]

A video about fermentation of tofu would be great. There are different ways to ferment tofu (I made two different tasting miso fermented tofus). And I found one recipe for lacto fermented tofu (without prior fermentation on air). But not much information on how it should behave or description of the taste.

[@sabiharizwani6206]

Thank you very much for sharing recipe of sourdough starter for the beginners. Best wishes for you 🌹

[@reid1653lee]

I loved this video Thank you for sharing ❤

[@eclecticmoi]

Your videos are excellent, thank you so much x

[@chiefhashish5634]

Super good at explaining!

[@CoolKidsSJJE]

So helpful & easy to follow ❤❤❤

[@marionharris9801]

I habe just found your channel and I am so happy to have found you. ❤

[@richardogrady-gk3cu]

Not even being freaky I know of the ferment stuff and make this that and the other I still just love

[@carldaniels4827]

C F L, you are absolutely correct by recommending a digital scale. By weighing exactly each ingredient you are assured that the recipe will come out precisely every time. Whereas measuring by cups and spoons are vastly inaccurate. Altitude, humidity, temperature will cause in differences in all powdered ingredients that are not stored properly. Good advice and Excellent video my health conscious friend!!!!

[@tomcrowell3521]

Thank you. Thomas ❤

[@katienelles5758]

Came here for the sourdough tutorial, stayed for her soothing voice 🫠

[@tinad6812]

Looks beautiful and delicious. Would you please make a gluten free sourdough series. Thank you so much.

[@CleanFoodLiving]

Thanks for the suggestion 👍

[@markbenn1907]

Cool kitchen and great video!!

[@magnustorque5528]

Fantastic video !

[@essiemae4593]

My starter worked out great😁 thank you. Is there any way I can freeze it if I cannot maintain it??

[@noorskitchenconnection]

Woooow Amazing Recipe a nice Recipe thanks for sharing such a nice Recipe 👍👌👍

[@tonyrobinson9046]

Brilliant. Thank you.

[@kashifkhawaja3205]

Wonderful recipe it's really so easy to learn You are a very special very talented very cute very pretty God's given brilliant lady and your all recipes are amazing and unique just like you I'm wishing you alot of success and smiles in all the walks of your life, Stay blessed ❤

[@tomevans4402]

Going to do this. But things need to settle down in my life first. I did your pickles and they were great.🙏

[@CleanFoodLiving]

Glad to hear the pickles turned out great!

[@atefkhalil5996]

I’ve been watching a lot of videos about sourdough bread. Yours is the most clear and explanatory . Thank you. What about using freshly milled wheat?

[@CleanFoodLiving]

Yes you can!

[@Docjouls]

Thank you Adrienna for your tutorial. I live in Singapore where the weather is very humid (between 70 and 84%) and hot (25C and 35C). Should I follow the same timings and leave on my countertop or keep in my fermentation fridge (18C to 22C)?

[@metkametka3681]

Very well presented.

[@FrugalFunMum]

Finally the first video I have seen who has simply explained eg day 1, day 2 etc. thank you x

[@judymurray191]

This is the easiest way for me to learn.

[@naioane740]

Thank you for this vid🤝

[@lilychau1671]

Hi, just confirming, from day 4 you feed and return in 12hrs to stir and wait another 12hrs to feed again. I ll be making this and very excited. Thanks

[@CleanFoodLiving]

Correct😊