The First 10 Days of Your New Sourdough Starter: Troubleshooting Tips

What should your new sourdough starter look like in the first 10 days?
What if your starter stalls out or is not progressing as expected?
See a day-by-day demo of the first 10 days and learn pro tips for troubleshooting your new sourdough starter.
This video is a companion to my original video "How to Create a New Sourdough Starter Step-by-Step" • NEW! - How to Create a...
Start with that video first, then watch this video for additional info, tips and troubleshooting if your starter is not progressing as expected.
Check out my website for all the latest tools for new starter creators!
thesourdoughjourney.com/faq-s...
CHAPTERS IN THIS VIDEO
0:00 Introduction
2:11 The Typical New Starter Timeline
3:27 Day 1
4:22 The Best Jar to Use
6:35 Day 2
8:45 Day 3

[@johncarter4411]

I'm on day 2, and I'm surprised how excited I am. Thank you for the tips. I watch these everyday to try to be patient.

[@thesourdoughjourney]

Good luck.

[@noorabutarboush8778]

You are literally the only sourdough content creator I trust

[@thesourdoughjourney]

Thank you so much. 🙏

[@lindsaysketokitchen9077]

Me too!!!!

[@pegasuvius9765]

I so just thought the same thing

[@alianetdiaz4900]

Same!!

[@markacyr]

The temperature : rise time chart table was EXACTLY what I was looking for! Thank you

[@thesourdoughjourney]

Thanks.

[@momchi2]

THIS is the absolute BEST video on sourdough starters, this guy does the best explanation from 100s of videos I watched so far, and it answers so many questions.... Tom, BIG THANK YOU

[@thesourdoughjourney]

Thank you. I appreciate the feedback.

[@AnuRadha-fi8vx]

I'm from Sri Lanka🇱🇰, in our country we love bread.for the first time I made the sourdough starter in your recipe. thank you so much. You are a good teacher. once again thank you so much 🙏

[@thesourdoughjourney]

Thank you

[@Stacy999]

Best info ever. Thank you.

[@thesourdoughjourney]

Thank you so much.

[@chulada03]

Thank you for the tips, I learned a lot today

[@thesourdoughjourney]

You are so welcome!

[@bluesmama48]

Thank you for a straightforward approach to making a starter. I am starting a new one today.

[@thesourdoughjourney]

More tools here. thesourdoughjourney.com/faq-starter-creation/

[@feasted3870]

Currently in the quiet days phase and was freaking out until I saw your video. Thank you for your knowledge!!

[@thesourdoughjourney]

Thanks. Lots of new tools here too. thesourdoughjourney.com/faq-starter-creation/

[@user-ey9bt7fs6n]

Love the new video. Always great educational data. When the Institute has time I would love to see data on every other week bakers starter starting from a nice rest in the fridge.

[@thesourdoughjourney]

Thanks. I’m working on a “fridge maintenance” video. Coming soon.

[@elainefisher747]

This has answered all my questions. It’s the best sourdough starter video out there. Thank you.

[@angelamckenzie9550]

Thank you for another awesome video❤

[@thesourdoughjourney]

Thanks!

[@lauraharper9340]

I've been following your method for 3 days now. So far so good. I'm anxious to see what happens over this journey with so much possibility for varied results 😅 I really appreciate how straight forward you speak and how well you explain what's happening at each stage. As someone who wants to know the "why" behind everything, it's extremely helpful in keeping me sane 😂

[@thesourdoughjourney]

Thank you 🙏

[@jessicakeeney2343]

Woke up on day 3 to the false rise!!! So excited 😊 🤗 🤪

[@thesourdoughjourney]

Good luck!

[@dhy2kb393]

Finally.. some logical, well explained, detailed information to help make sense of the process. Thank you!

[@thesourdoughjourney]

Thank you. Lots of helpful info here too. thesourdoughjourney.com/faq-starter-creation/

[@lwong6495]

Thank you so much ! I failed two trials of starters following other KZbinrs until I found your videos. I m now starting my third starter and so far things going so well and I m gaining confidence now! 🙏🏻🙏🏻🙏🏻

[@thesourdoughjourney]

Thank you. Also check out my website for more new tools. thesourdoughjourney.com/faq-starter-creation/

[@chiangsim]

Thank you for the great tips

[@thesourdoughjourney]

You are so welcome!

[@judyblaise1639]

Great video. Learned quite a bit in this video. I’m on day 3 of new starter and I guess I had my false rise this morning. I was so excited and It smelled good. I guess I can feed tomorrow. I used rye flour and buttermilk to make my starter.

[@thesourdoughjourney]

Sounds good.

[@56sleepy]

You are an authoritative site for fact based, trustworthy knowledge about working with sourdough. The social media websites have so much conflicting info, but after watching several of your videos now I know where I stand and how to move forward. Many thanks!

[@thesourdoughjourney]

Thank you!

[@ACottageGirl]

Tom, I hear your voice in my head every morning as I get up to check my starter 😁which is currently being strengthened per your instruction in the 6 day video. 🤞 I am finding that for me, I have to jump in with both feet, try all kinds of methods and fail…. THEN start understanding the science behind what is happening. Your videos have been such a HUGE help to understanding sourdough starters especially. Thank you for following your passion to understand sourdough and passing that info along to us. Much appreciation sent your way! 🍞

[@thesourdoughjourney]

Thank you! 🙏

[@MarkKrebs]

that's me too. I think the variations help US learn the same way he does, by experimental variations.

[@yacinenehari5276]

It's amazing how you and Harrison Ford have almost the same voice. It's noticeable (The raiders of the lost Ark, where he explains to the Feds how to read from the Staff) ! I can't thank you enough for sharing such a complex subjet. I'm as green as they come and I hope to learn some more! Thanks again!

[@thesourdoughjourney]

Thank you. I never noticed that.

[@michaelwagner302]

I am on day 10 of my brand new starter and your videos are the reason I've had success. It's been doubling for 3 days now. I had my false rise 6 hours in which was a little scary, but then basically nothing until day 7 where things started to pick up and gave me hope. Tomorrow I'm going to try baking my first loaf. Wish me luck!

[@thesourdoughjourney]

Thanks. Good luck!

[@jnoga5]

You had me at International Institute for the Advancement of Sour Dough!

[@thesourdoughjourney]

😀

[@susanrezabek6517]

I was reading and following all the wrong, simplified advice from other sourdough enthusiasts. Myself being a rule follower, followed everything to a t. Finally I found your videos. I was patient and waited and my starter is looking much better! Im also changing my flour to 50/50 whole wheat and bread flour combination, as I thought the AP flour was ok. Not optimal, as I understand now. I continue to refer to all your videos as I troubleshoot my way through. Thanks for sharing all your knowledge Tom!

[@thesourdoughjourney]

Thank you. AP is ok for feeing a mature starter, but you need the whole grains for the initial source of the dormant yeast.

[@Kindlyone777]

I wished I would have seen your video first. I should do a video of what NOT to do and how to quickly ruin a starter. You explain perfectly and simply the How, What and Why of the Sourdough starter process. So many videos either over simplify or over complicate the process. New subbie here. Thank you

[@thesourdoughjourney]

Thanks!

[@RenAtkins]

Thank you! I didn't find this until I was a few days into my sourgough starter journey, and I was on the verge of throwing it out because it smelled weird. I'd also been following instructions that were 'discard half, then add 50g water and 50g flour', which didn't feel right to me. Understanding the correct ratio and the journey through bacteria proliferation, and then the development of lactic acid, has been really helpful. My starter is on day 8 now and doing great, although I plan to give it a few extra days to make up for the less than ideal start it got off to.

[@thesourdoughjourney]

Good luck!

[@gregwmanning]

Thankyou

[@thesourdoughjourney]

Thanks!

[@Weareeverywhere14]

I started a starter with your method of not feeding until day 3. I also had one where I started feeding after 24 hours. Well, today is day 3 on the one, and it doubled overnight. The other one I’ve been feeding daily, hasn’t. So, I think it’s safe to say your method is better! I’m going to subscribe to your channel now and watch your videos! Thanks! I about shrieked when I saw it this morning lol

[@thesourdoughjourney]

Thanks! Good luck.

[@Prazzie]

I really could have used this video last year, when I became involved in a disagreement on social media regarding when to discard and feed while creating a new starter. The other person was flat out wrong and I gave up arguing with them when they justified their opinion by stating they're in the same Facebook group as Tom Cucuzza and therefore knew more than me! 😅 Thank you very much for all your informative videos. It's much appreciated.

[@thesourdoughjourney]

thank you. That’s funny. I’m often misquoted in those groups.

[@geesahn1]

This is so helpful. So many other resources said to just feed feed feed your slow starter, I did this and just slowed everything down even more. The waiting and watching makes way more sense. The only thing I'm still struggling with is feeding ratios. The only way I get lots of bubbles and a rise to ALMOST double is if I keep more starter than I feed it. For example 125 starter to 60g flour 60g water. When I try to increase the food by moving to a 1-1-1 it slows right down again. So many people say I should be able to move towards a 1-2-2 or more like 50 starter to 100g flour 100g water but I don't know how to transition to that.

[@thesourdoughjourney]

I would try to get to 1:1:1. 1:2:2 is unnecessary. Feeding less than 1:1:1 can build up acidity which actually slows your starter down.

[@geesahn1]

@@thesourdoughjourney ok, I will try, thank you!!

[@user-gm8fz9fu2k]

After spending 3 weeks on my starter journey this is the most informative video yet 😀 I have been over bulking and using the delicious smelling starter for pizza bases etc which have been amazing but still no rise to bake 😩 I will follow your method from now 👍🏻

[@thesourdoughjourney]

Thanks. 🙏

[@spuppy852]

Just want to thank you for this video.. On Day 7 or so after what seemed like a routine start for my first attempt, my starter seemed like it wasn't doing a thing. Not a single bubble. Left it for 48 hours and BOOM on the next feeding it doubled, and then the next it tripled easily. I'll take it from here. Just letting it just sit there for an extra day is a great tip I rarely came across when researching this

[@thesourdoughjourney]

Thank you! I’m happy it worked for you.

[@lizalerman6698]

I tried to leave mine for 24 hours and had a lot of water separating from the starter and a very acetone like smell. Did it happen to you? Im looking for any advice

[@scottbarrett4753]

perfect timing. The kids want to get back into baking bread again. We are 2 days in on new starter. This is great info.

[@thesourdoughjourney]

Thanks. Also check out my website. Great info there too. thesourdoughjourney.com/faq-starter-creation/

[@leighengland7449]

Tom... I am loving your vidoes! I too, am an identical twin and so am enjoying learning from you both! I am new to this sourdough journey. I attemtped one starter which failed. But I am on Day 3 of my new starter following your instruction and it's lovely so far. There's been some rise and fall, and this morning there are lots of pinholes and a sweet vinegary smell. Fingers crossed it grows as planned. My question... where there has been some rise and fall but now rising again, should I stir, or leave be until tomorrow and start feeding? Thanks for all these amazing videos .... So happy to have them as my teaching on this journey!!

[@thesourdoughjourney]

Thank you. 🙏 It never hurts to stir it. If in doubt, stir.

[@0703la]

@@thesourdoughjourney you should put that on a tee shurt. When in doubt stir!

[@alianetdiaz4900]

Your videos have been so helpful. Thank you!! My starter is on day 8, no rise yet and I am seeing less bubbles than yesterday. So I decided to watch and wait as you recommended. My question is: Do you stir it before analyzing the bubbles on the top?

[@thesourdoughjourney]

Yes I would analyze it before stirring. Then stir it and check back periodically to see what the bubble activity does after stirring (every 4 hours or so).

[@alianetdiaz4900]

@@thesourdoughjourney thanks for answering :) I will do that, I have pictures of my starter before and after stirring each day, so it would be easy to compare. Thanks again

[@ewaserpas6697]

Thank you for the video. Was very informational. I started mine with whole wheat flour only prior to seeing this video. Can I continue the process with the discarding after day 4 with the 2 four mixture or would you recommend starting all over?

[@thesourdoughjourney]

100% whole wheat is fine. I’d switch to the blend going forward.

[@ewaserpas6697]

Thank you for the advice and fast reply.

[@jeannahanna2330]

Wonderful information as always Tom!! I have created my starter following your method and so far so good! My question after watching this video is...I am on day 14 and I use a 1-2-2 feed each day (as suggested in a previous video) and you suggested a 1-1-1 daily feed in this video....Should I continue to feed my 1-2-2 from here on out as I continue to evaluate my bubble activity or change to 1-1-1? I use a mixture of whole wheat and bread flour for my feeds. Thank you!

[@thesourdoughjourney]

If 1:2:2 is working, stick with it. And I still use the 50/50 blend.

[@jeannahanna2330]

Thank you

[@traceymcdonald7168]

Great video! I don’t understand though why you can’t make a new starter with your discard? If you are using the reserve to feed as your starter wouldn’t it be the same to feed the discard and have 2 starters that are the same moving forward? Thanks so much!

[@thesourdoughjourney]

The next day you would have 4, then 8, then 16. It’s best to keep a small amount until your starter is established. Once it is established, you can increase the amount of starter by 20x in one night with one feeding. You’ll never not have enough starter. and you avoid all that maintenance and discard in the process.

[@jimtale3693]

Tom knows sourdough like no one else. After the second try at my starter I decided to watch the troubleshooting video and reviewed everything he says. It turns out that the whole wheat flour I am using expired in July of 2023. Based on what he talks about, I think the flour is probably missing a lot of what’s needed for the starter to feed. That’s why I’m not getting the activity that is supposed to happen! After looking through various other sites, I now only check out one, Tom’s. It is the most accurate and fact based source for everything sourdough! Thanks Tom for saving me time and money, and here I was trying to understand why it’s taking sooooo long for me to get my starter going!

[@thesourdoughjourney]

Thank you!

[@Aaron71304]

I wish this video was out a couple of weeks ago! I was able to get past the flat starter, temperature restraints, and feeding cycles. Everything I had trouble with, you covered in this video. There was a Japanese gal and an German woman who I combined their method with your original method and I had a breakthrough. I always remembered what you said about feeding. One can always hurt of weaken their starter if they feed too early. I ended up with a massive jar of waste but when I wasn't sure in the day 4-5 period after several failings, I fed without a discard and it ended up breaking through. This video would have been everything that I needed and will be all that anyone else will need.

[@thesourdoughjourney]

Thank you!

[@Aaron71304]

@@thesourdoughjourney A little more clarity or your consumption, I used 100% whole grain spelt; I surmised that was the limitations of the ancients so I had to do it as they did. To be clearer, it seems that mine was too acidic after watching this video. Somehow I missed from your previous videos and henceforth what you emphasized on this one that the huche could only come after a cycle. On my fifth attempt, and after the bacteria jump, within 4 hours of the yeast growth I started feeding without discarding every 4-6 hours a tablespoon of whole spelt and adding water until it was a pancake batter consistency. You can imagine how quickly the excess buildup became. My shipment of rye berries showed up at this time as well and I started it. What I learned from the other girls I mentioned was the stirring it up whenever it looked wet or dry on top. That seem to have a positive effect on the Rye whole starter. I also started a new spelt whole starter and I started using a hold back of 83% ratio considering that spelt has an 83% flour density in its berries. Then the food would not override the base of the retained starter because I calculated it at a lower percentage, and I think that’s where my acidic value got over ridden. With your experience, I’m sure you would understand it more but suffice to say that your video will save a lot of people a lot of flour😁🫡

[@Aaron71304]

@@thesourdoughjourney with all of your wonderful work, I don’t wanna presume on your time, but somehow, if you could explain a little more clearly, the values of a 1:1:1 to 1:2:2, …. 1:5:5 You explained it general in a couple other videos, and after watching those other videos many times it seems like I’m not left with confidence of understanding how it builds strength without waste or was I actually building strength or tastes ? Why do some people recommend 1:1:1 and others 1:5:5? If you have time🙏 Thank you again for all your massive efforts into your videos, and how much they truly teach and reveal.

[@thesourdoughjourney]

You can find more info in the FAQs here. thesourdoughjourney.com/faq-starter-maintenance/

[@mayraanaya1761]

Could I use WW flour instead of mixing flour for my starter? Thank you for this video ❤

[@thesourdoughjourney]

Yes. You can use 100% whole wheat. You may need to add 10g more water it will be drier. And in the first few days, make sure you stir it at least once a day to keep it from drying out on top. It is more prone to attract mold in the first few days. Keep it wet and stirred up. It will work well.

[@emilisgegevicius7018]

Hey Tom, another great video! What's your take on adding salt to the starter? I saw some youtubers do it as it better resembles the actual conditions that starter would have to work in when rising the dough. Thinking about it, it does make sense, so just curious, what's your take?

[@thesourdoughjourney]

I’ve seen a few people recommend it, but I don’t think there is any real benefit.

[@0703la]

Hi! Thank you for this tutorial. I just this morning made my first starter following instruction in your previous video. In this episode you mention that in the early days of building the starter separation may occur but I didn’t hear you say what to do about it, if anything. Should the liquid be stirred back in or would it be time to start over? Thanks again for the fine instructional videos.

[@thesourdoughjourney]

Thank you. Yes, just stir it back in. Stirring never hurts a starter, in general.

[@0703la]

@@thesourdoughjourney thank you for replying so promptly.

[@supernoobsmith5718]

I had no trouble using BLEACHED AP flour. I varied a few things here and there. But on day 10 things were consistent, and on day 15, last night, I made my first dough. Final proofing in fridge now. I didn't discard first few days. I began with sterilized jars. I switched to UNbleached bread flour at one point, then switched back. I changed jars a couple of times. I changed to 75g instead of 50 grams for a few days. I powered through days when it rose crazy, and just days when it didn't do much. I think there is plenty of yeast in bleached. And I think sterilizing the jar keeps the bad bacteria at a minimum. I had strong acetone smells from about day 4 through 11, then it began to get sweet/sour. My kitchen is cold, 65F ish. These aren't directions or contradictions, just my experience. Absolutely great video that answered a lot of question I still had even though I was successful.

[@thesourdoughjourney]

Thank you. It’s possible to use AP or other flours but many people struggle with them. Thanks for sharing your experience.

[@supernoobsmith5718]

I still believe in your teachings though. I think you're doing best practices, and I'm learning A LOT from you, much appreciated. Your testing methods are from another world. Loving it. And I'm directing people to you left and right. As well as finding it interesting to troubleshoot what they might be doing wrong based on your knowledge. Really great work. @@thesourdoughjourney

[@thesourdoughjourney]

Thanks 🙏

[@jo-qc1no]

⁠​⁠​⁠@@thesourdoughjourney I also used bleached AP flour because that’s all I could get during the pandemic. I successfully made a starter which is still strong and active and used every week. I didn’t find you until later but I was lucky enough to follow another YT video (made a few years before the pandemic) which also advocated starting with small amounts and not discarding for the first 2-3 days. I kept detailed notes and observed all the steps you described. Thank you, Tom, for your thoroughness and precision regarding all things sourdough. I refer to your videos whenever I have questions and recommend your channel to friends who are interested in starting their own sourdough journeys.

[@loriR204]

Love your video that I just found but i have a question. After your starter is ready how do you keep it alive if you are not gonna make bread for a week or 2 in the fridge as I know im not gonna feed it everyday on the counter. I will forget to feed it after a while plus where i live the house temperature is never consistant. What do I do after I take it out of the fridge after 3 days Do you just scoop out what you need for the recipe. Then do I just put it back in fridge.

[@thesourdoughjourney]

I don’t have a specific video on fridge maintenance. Here’s a lot of helpful info. thesourdoughjourney.com/faq-starter-maintenance/

[@kimberlyavila7159]

This was an awesome and incredibly informative video! I unfortunately learned the hard way of needing to be patient, and watched your other video about screwing up your starter by discarding too often and watched your video on my starter’s “day 10” now 3 more days later I’ve finally got a double rise going. Would I consider this a true day 3 now? It’s hard to determine where I am having had all this time go by and now finally getting good activity going.

[@thesourdoughjourney]

Thank you. If you’re at Day 10 I’d give it a few more days to be sure it’s ready.

[@kimberlyavila7159]

@@thesourdoughjourney I was on the up and up, I had 3 days where my starter was doubling, it looked awesome! I was doing your peak to peak feedings …suddenly it’s barely rising above the rubber band line…what could I have done wrong?!

[@thesourdoughjourney]

Peak to peak is more for mature starters. A new starter needs a little more runway between discard and refeeding. The yeast is still pretty weak.

[@lwong6495]

謝謝！

[@thesourdoughjourney]

Thank you. 🙏

[@user-ex1pj4eu4t]

Hi! I'm glad I found your video cuz i really thought i failed recently! My whole wheat starter was going great until I bought a new bag of flour and then it just became super inactive. I waited and tried all kinds of things until I pulled the plug after many days of no bubbles, no rise. I was trying to figure out where I went wrong and maybe it was just that bag of flour! Anywho, I'm starting over now and doing an even mix of whole wheat and unbleached all purpose...is that okay? I know you said bread flour but I'm wondering if AP would work all the same. Thank you for your help!

[@thesourdoughjourney]

Yes. Whole wheat and AP will also work.

[@user-ex1pj4eu4t]

Awesome, thanks for the quick response!

[@kathyc3485]

Hi Tom! I am very much enjoying your instructional videos. I'm a first time sour starter maker and decent baker who bakes with precision nonsense My question is... I have an almost usable starter that I've used 100% WW flour to establish ( I followed another baker until I found your page) and I plan on using all bread flour flour for my first loaf. Should I transition my starter over to your recommended 50/50 mix before I use it or keep going with the WW until I use it for my first all bread flour flour loaf? Thank again for your great videos. You sure put a lot of time and research in and I appreciate it.

[@kathyc3485]

KZbin censored and removed parts of my comment, which is why my second sentence reads wonky! I complimented my German heritage for being a precision bake and commented on how your no nonsense approach to sour dough baking suited me. KZbin did not appreciate those statements! Beyond silly in my opinion!

[@thesourdoughjourney]

You can use a whole wheat starter to make a loaves with bread flour. If you want to transition to the 50/50 blend, I would do it slowly over a few weeks. 90/10 for a few days, 80/20, etc.

[@kathyc3485]

@@thesourdoughjourney Thank you! In your opinion, is it ok to use the starter during its transition, or is it better to wait until I get it to 50/50. I have patience to wait.

[@kathyc3485]

Further more, do you see a reason or benefit to transition in the first place?

[@thesourdoughjourney]

If it makes good bread, no.

[@arnobmondal9823]

Tom - great video and very useful inputs to anyone that wants to create a sourdough starter. Please do not mind my peripheral observations but I think you went overboard on some technical stuff (Salmonella, etc) - looks good superficially for the unquestioning herd but best leave that to professionally qualified scientists. Be that as it may - this is a great value added tutorial!

[@thesourdoughjourney]

Thank for the feedback.

[@YuvalVardi]

Thank you for all your help! I did the 2nd discard and feed on day 5. 24 hours later, there's bubbles, but I can't tell if it's more than the previous day. I stirred the starter and now I can see a lot more bubbles. Is that normal? Does that mean I should discard and feed again, or wait? @thesourdoughjourney

[@thesourdoughjourney]

If you’re not sure, I’d still discard and feed at 24 hours after previous. As long as you’re seeing some activity.

[@vestamyers9018]

My progression is slow. On the 3rd day it was a little surface bubbles but also some moisture on top not a lot so I stirred and put back in cool place. This morning of the 4th day showing a small rise and fall but also not a lot of bubbles I stirred it but should I discard and feed or wait another 24 hours. It does have a stronger smell but not awful?

[@thesourdoughjourney]

It never hurts to stir and wait long longer.

[@davidm7336]

Had a 30 day old starter that never matured because I kept feeding it too early. Then I came across your videos, realized what I was doing wrong, and decided to start over. I left a 50% wheat 50% bread flour starter mixture for several days (stirring every 24 hours) on the counter but it never had its false rise. It ended up just separating and being very wet for some reason. Since at one point you said that most of the yeast of any starter comes from the initial 3 days, I decided to use 100% wheat flour as the initial starter, and then would feed that 50/50 mixture after the initial 72 hour mark - since that's when it would actually need the extra food (bread flour). Happy to report that it's only been a day and a half and I woke up to a good false rise. Going to check it again in a few hours to see if it might be close to peaking so I get an idea of when I might feed it.

[@thesourdoughjourney]

Great. Good luck!

[@davidm7336]

I'm on ~day 26 and I think today was the first day that it fully doubled and it took over 10 hours. I haven't had an issue with bubbles and it's risen ~150% each day since day 7. However one odd thing is that my starter has been consistently runny. Not a layer of water separation, but similar to melted peanut butter. I can actually pour out my entire discard out of the jar into the trash. I'm not sure if this is because I'm waiting too long to feed it? I wait until I get a full rise and fall before I feed it and get plenty of bubbles on top. Should I be feeding as soon as it begins to fall? I even tried adding more flour to get back to that thick batter consistency, when I would feed, at times but by the end of the daily cycle it would go back to being runny. I have my starter on top of the fridge, and I do see condensation inside the jar, so perhaps it's too warm.

[@davidm7336]

Nevermind, I saw your a couple of your other videos and see now that it's just acidic.

[@shahnazmazdeh2959]

Hello again Should we expect decreasing weight on day 5 to 10 , before feeding?

[@thesourdoughjourney]

The only way you would lose weight is through water evaporation. And it should be minimal.

[@user-mc9xm5ye1g]

Hey Tom, I dehydrated some starter at peak last week, and now I'm wondering exactly how I would rehydrate and then what the feeding schedule would be. Do you have any suggestions? Thanks, man! All your help is really appreciated!!

[@thesourdoughjourney]

Here are instructions. thesourdoughjourney.com/wp-content/uploads/2021/11/How-to-Rehydrate-Dried-Sourdough-Starter.pdf

[@captlynhall]

Tom, on another video you showed a lab fridge for bulk fermenting and proofing dough. I found the fridge on Amazon, but it did not have that nice little bucket that you mentioned came with it. So far I haven’t found a bucket that will fit the inside dimensions. Any suggestions? Thank you .

[@thesourdoughjourney]

Scroll down on this page to the product you purchased and you’ll see the links to the vessels there. thesourdoughjourney.com/products/

[@camillemarshall6025]

I’m from the Caribbean and on the first day I had a massive rise to the top of the jar and water separation. I discarded and fed and now I’m on day 5 and I’ve been feeding since day one. Everyday I’ve seen a rise and fall and bubbles to the top after the fall

[@thesourdoughjourney]

That sounds great.

[@camillemarshall6025]

@@thesourdoughjourney oh that’s music to my ears! However, I had to feed it this morning, twelve hours later from yesterday’s feeding because it rose and fell during the night

[@ccanderson4969]

I have a question if I did this right. I noticed the amount of bubbles. There’s a handful of thick bubbles, then it was mostly still a handful of bubbles but there was some in different spots. So I stirred it and that’s when I noticed a slight black discoloration and tiny pinhole bubbles started to appear. So I discarded and fed it since it was passed 24 hours and appeared hungry from the small tiny bubbles. I thought it was the start of mold, but I was told that the black discoloration was the start of hooch but i don’t know. Whenever I feed it a ratio, I usually give it slightly more flour.

[@thesourdoughjourney]

Mold would be fuzzy and gray on the surface. Sometimes then whole wheat flours look dark when they oxidize.

[@becky383]

Thank you for this video. I am on day eight of my starter has bubbles. But it isn’t rising much in the last couple days. I have been discarding 50 g and re-adding 50 g. Now I found your video I discarded down to 25 g. And I bought new flour. I started my original starter with unbleached white flour. Today I bought whole wheat flour and bread of flour and mixed them 50-50. I discard it down to 25 g and added 50 g of the new flour combo and 50 g water. Will this work to grow? I was also now feeding ever 12 hrs, should I wait 24 now?

[@thesourdoughjourney]

Wait at least 24 hours. Watch and wait for lots of bubble activity on top before doing anything. It needs time, not food. Stir it at least once a day.

[@becky383]

@@thesourdoughjourney I will tell you that I started by base using 50 g of unbleached white flour (wouldn’t do this again after watching this video) and 50 g water. Sun was day 7. I believe Monday or Tue after watching your video I discarded quite a bit and added in a 50/50 mixture of 50 g (half unbleached King Arthur bread flour, half wheat flour) and left it. It had bubbles, I feel like less bubbles yesterday, and it’s not rising. I live in WI it’s cooler here now, so mostly I’ve been leaving it in my oven w the light on. Thank you ❤️

[@juliarutherford5177]

Hi Tom! Once our starter is rising and falling pretty regularly after we’ve first fed it, should we only continue discarding/feeding it once it’s fallen all of the way? Or can we discard and feed at the peak or when it’s actively falling?

[@thesourdoughjourney]

Rising is more important than falling. Once it is “past peak” it is safe to discard and feed. With a new starter, it’s better to feed “too late” versus “too early.” So there’s no need to rush the feedings.

[@joannbergen3083]

I hope you can help please. I use King Arthur organic bread flour. I read in a blog by Elaine Bod not to use organic flour. I have researched and researched and cannot find a answer why. Your video on BF made me not quit sourdough baking. My starter is 5 months old and strong I have a good rise my family loves the taste, but I struggle with the crumb holes are not as open and to me crumb is not gummy but moist could some of that be organic flour? Hoping your wonderful knowledge can help answer thank you

[@thesourdoughjourney]

Thank you. I’ve never heard of not using organic flours.

[@joannbergen3083]

@@thesourdoughjourney thank you so much. I love your videos.I will keep watching and try to figure out how to get a more open crumb. Its not dense, holes are even but not real open if that makes sense lol

[@MelanieAndrulewicz]

if I started mine before finding you and its been 16 days and I was discarding it now stopped since watching your video and today is day 2 of no feed and I have bubbles but ive only used 1 type of flour do i start from your video here and go forward with what I already have or do i need to start a whole new one?

[@thesourdoughjourney]

If try adding some whole wheat now. If it doesn’t perk up in 2 or 3 days, I’d start again.

[@melanieandrulewicz704]

​@thesourdoughjourney Ok so I added the whole wheat last night and it rose 50ml! Do I feed it tonight or act as this is the false rise/day 3 and follow your instructions from that point?

[@vestamyers9018]

Mine is doubling on the third day of doubling then peaking and it is doing this between 4 and 6 hours. The last rise started quicker. Should I still do 24 hour feeding still using 1: 2: 2. Temperature is around 71 or 12 hour feeding?

[@thesourdoughjourney]

I would stick with 24 hour, 1:2:2 feedings, unless the starter is falling completely flat with no bubbles before the next feeding.

[@johnj8135]

Hi all, 10 days in and things seem very slow, been dis arding and feeding as described, for the last 3 days have been getting a doubling but its taking 16 or more hours, I'm thinking temperature related. The smell has been consistant for 3 to 4 days, smells just like nail polish remover, thats a concern, any thoughts greatly accepted 🙂✌️

[@thesourdoughjourney]

I don’t worry too much about the acetone smell in a new starter. It will go away as it matures. thesourdoughjourney.com/my-sourdough-starter-smells-like-acetone/

[@walterogelsby2077]

I'm on day 16 @ 74 degrees...no rise, bubble activity and I've slowed down feeding based on your videos. how long is it feasible to wait for rise activity?

[@thesourdoughjourney]

Are you using 50% whole wheat?

[@petgoodsshop]

Tom where can I print out the direction for the starter. Thank you.

[@thesourdoughjourney]

You’ll find all the guides here. thesourdoughjourney.com/faq-starter-creation/

[@petgoodsshop]

Thank you, Tom.

[@madeleinerojas147]

If the water separation means that the starter is weak and I shouldn't discard and feed it, do I have to wait for more activity and mix in the water whenever it comes up? I had the false rise and I am in the quiet days but with liquid coming up always

[@thesourdoughjourney]

It depends what day you are on. Keep stirring, discarding and feeding until about day 6 or 7 then this video explains the “watch and wait” method.

[@madeleinerojas147]

Thank you so much! Your videos saved my sourdough starter, it’s thriving!!

[@user-gp6jn7lc5i]

Should I stir the starter before discarding and feeding?

[@thesourdoughjourney]

It never hurts to stir it.

[@jameswilbur1273]

Do you use half wheat flour and half bread flour for the flour for feeding or just bread flour?

[@thesourdoughjourney]

Half whole wheat and half bread flour.

[@matthewbbenton]

I keep rye and whole wheat flour in the freezer. Would the natural yeast on those flours be killed by the cold over time? I might occasionally add rye to my starter to give it a boost, but I won’t bother if the yeast is dead anyway.

[@thesourdoughjourney]

No. The freezer doesn’t kill dormant yeast cells if they are dehydrated.

[@rickardkarlsson4437]

No clue where I first heard this, or if its even accurate, but I recalled that "the fastest way to cultivate yeast is to just put some fruit in water for a few days." So in the name of science I put 50g of grated apple and 50g of water in a jar and let it sit in my proofer at 82f for 3-4 days. Then I sifted out the pieces of apple, added another ~50g of water, and mixed this liquid with 100g of a 50/50 mix of whole wheat flour and bread flour. To my astonishment, it rose 3x in height in just over 4 hours. I had managed to create a turbo-charged starter in just a few days. It baked perfectly. The loaves rose in an explosive fashion during baking. I need to replicate this experiment. Maybe it was just a fluke and I got lucky, but man... It really worked this one time. Ive made plenty of starters from scratch the "traditional" way, and even my best ones after weeks/months of care and refeedings have gotten to a point where they reliably rise 2 - 2.5x in ~4 hours. This apple method beat that in just 3-4 days. Would the institute investigate if there's some merit to this, or if I just got lucky somehow!? Thanks for the exceptional content!

[@thesourdoughjourney]

Thank you. Yes, this is a “yeast water” method. I’ve not tried it and can’t say much about it but I have seen a few people use that method.

[@leemargraf4178]

I’m doing an experiment now. Added a tiny bit of cantaloupe juice to my starter along with the flour. Let’s see what results I get.

[@lindadurand247]

Sorry but that's not a true Sourdough starter, I mean sure it worked and gave you great results, but you don't add yeast to authentic sourdough bread

[@Prazzie]

Modernist Bread had a presentation in which they discuss this approach that you might find interesting. It's under the Sourdough Mythology section, they experimented with raisin water. kzbin.info/www/bejne/nanTm5JoqdRkq5osi=atlRIoU1D59wo7N2

[@alianetdiaz4900]

Hi Tom! Thank you for your videos. Today is day 15 of my sourdough starter, and despite meticulously following your instructions, my starter is quite hitting that double mark of rising after 10-12 hours, sometimes not even double. I've been feeding it once daily with a 1:2:2 ratio, and my kitchen temperature sits between 73-74°F. I've been so meticulous about following each step since day one, and this is actually my third attempt at getting it right. Should I change my feeding routine? Maybe feed it after it peaks instead of sticking to the 24-hour mark? Or should I try a different feeding ratio altogether? Or maybe it's time to consider buying a starter online. Thank you again!

[@thesourdoughjourney]

What kind of flour are you using?

[@alianetdiaz4900]

@@thesourdoughjourney I have been feeding with a mixture of 50% whole wheat flour and 50% bread flour since day 1. Both from King Arthur

[@melissahelmick2634]

My starter is maybe day 8. It smelled very vinegar-y 2 days ago and had less bubbles so I waited to discard and feed. It was rising very minimally. I didn’t see more bubbles so at the 48 hour mark I discard and fed. It then turned into an acetone smell by the next morning (24 hours) it had bubbles on the sides but not the top. I discard and fed and it’s been 9.5 hours with no rise and the bubbles are back along the sides but not the top. Smells slightly of acetone but maybe a hint of banana? Is this just a slow new starter or am I killing it? 😬

[@thesourdoughjourney]

Banana is good. Stir it up a few times a day and watch the bubble activity. Skip a feeding if it’s not increasing in bubbles.

[@gultekb]

I just begun to start making my starter yesterday and today I fed the starter. Can I now wait 3 days with my current starter and continue the process from there? And begin with feeding it from day 4 from now?

[@thesourdoughjourney]

Yes.

[@thesourdoughjourney]

Stir it at least once per day.

[@joku4729]

My starter is around 12 days old and peaks consistently at around 11h in around 79°F. It used to peak in around 9 hours but I think peak-to-peak feedings that ive started weakened it. I've tried making sure I don't feed it before the peak. What could be the reason and how to strengthen it?

[@thesourdoughjourney]

Peak to peak is for mature starters. With a new starter you want to stretch out the feeding times. Wait until it rises, falls and is completely covered with bubbles before discarding and refeeding. Don’t let it get to “starving” where the bubbles disappear. But well past peak is when a new starter is strongest.

[@somarlin7428]

Hi Tom.. I am on day 2 and my starter rise and spill out of the jar. I use rye flour only on day 1. Can I just use rye flour for feeding on day 4 ?

[@thesourdoughjourney]

Yes, but you’ll typically have better results using 25-50% rye flour with 75-50% bread flour or all purpose.

[@somarlin7428]

Thank you 🙏

[@destiny-image]

In order to mitigate any mold, I should be wiping the top half of the jar? I started the process before seeing this.

[@thesourdoughjourney]

Yes. Always scrape down the sides as best you can, wipe the rim and stir it up if it looks dry on top.

[@destiny-image]

Thank you. ​@@thesourdoughjourney

[@user-gp6jn7lc5i]

Hi. When (after how many days) do you recommend to change feeding from 1:2:2 to 1:1:1? Thanks.

[@thesourdoughjourney]

I’d keep doing 1:2:2 for the first 30 days. If it works well, no need to change.

[@user-gp6jn7lc5i]

What if in the receipt of the sourdough bread baking is the 1:1:1 starter? I am totally new in this. I never baked a bread. I started watching your videos, I can’t watch anybody else after that. I am preparing theoretically))) Thanks for your reply.

[@thesourdoughjourney]

You can change from 1:1:1 to 1:2:2, or the reverse.

[@chrisa9438]

I have my starters inside a cooler with a 76 degree temp. Is this an ideal spot for starters?

[@thesourdoughjourney]

Yes.

[@TylerHunt556]

Do you still have to use the whole grain flour after your starter is up to the “ready to bake” stage?

[@thesourdoughjourney]

You can wean it off the whole grain slowly over a few weeks period.

[@hampton1180hsu]

Will it work to use 50/50 mix of dark rye flour and bread flour to make the starter on day 1 ? Thanks

[@thesourdoughjourney]

I’d use 25% rye flour and 75% bread flour. You may need to add a little more water (5-10g) because the rye is a “thirsty” flour. Also stir it at least once a day in the first 3 days. Rye is more prone to molding.

[@hampton1180hsu]

Thank you so much! I’ve gained so much confidence on making the sourdough starter after watching your video. Also, I’m currently in the process of making my very first starter (1:1:1 ratio, bread flour only, feed daily); it’s day 9 now and nothing much is going on except one false rise on day2. Should I continue to feed it using your recipe (1:2:2, mix of whole wheat flour and bread flour) or just discard the whole thing and start from scratch? Thank you

[@cc2179]

hi! this is a kind of random question; but at the end of the 10 days, if the starter is ready to use, approximately how much grams is the starter at it's peak?

[@thesourdoughjourney]

The grams don’t change as it peaks.. it is the same weight when mixed and at peak.

[@brettkuntz5855]

Hi Tom! So I’m on day 3 and I mixed my starter that had water separation. After I mixed my starter it was still pretty thick but after a few hours it is like water. Is this normal? Thank you!

[@thesourdoughjourney]

I can’t say for certain. Anything can happen I the first few days. I’d stick with the process you are following.

[@brettkuntz5855]

Thank you, I will continue following your guide. I appreciate it!

[@AshleyNiggemann]

On day 3 mine was bubbling and rising on day 4-6 I just have water at the top. Should I feed? Or what should I do?

[@thesourdoughjourney]

If there are no bubbles, skip a day and just stir it up. Feed at least every 2 days.

[@fawazhajhamad]

Good evening.. i make a new starter.. i am in the 3 rd day... I see my starter after 2 days very active .. now i see my starter not rise ( after i stir it in the morning ) .. do i need to feed now ??

[@thesourdoughjourney]

Feed on the morning of Day 4.

[@barrychambers4047]

I once met an old guy a few years back who had been making sourdough for about 40 years. He told me that every time he came across another sourdough maker he would ask them to trade him a smidge of their starter for some of his. He figured the more diverse he could make his starter the stronger it would be. And, I think it makes perfect sense. There are many, many strains of lactic acid bacteria. A few years later I started doing this too. My super starter, Shericka, is now a mixture of perhaps a dozen different starters. There are great starters you can buy for $5 or less. Starters that are 178 years old that can be had for a donation. But, it is fun to make your own starter. My first starter I had for nearly 20 years, before I started adding more strains of starters into my one starter.

[@thesourdoughjourney]

A great idea. Thanks for sharing.

[@bobby350z]

Thanks for your advice. My 4 yr starter finally started to give me problems so I am trying to revive it. Finally I see some success after a week. Let us see if I can make it better this time. Any idea as to what could have happened? The activity declined and it won't rise in 24 hrs even when fed. I was keeping it in the fridge and feed it like once a week.

[@thesourdoughjourney]

some tips here. NEW!: How to Strengthen a Weak, ACIDIC Starter (A Barnyard Tragedy) kzbin.info/www/bejne/hnPLdIuiiNZpfZo

[@MarkKrebs]

I had the hooch / water confusion problem. Left me on the back side of the yeast bloom curve for a long time.

[@thesourdoughjourney]

👍

[@Addieandabe]

I’m on day 3. TONS of pinholes on top it smells kinda tangy. I haven’t had a false rise though. It did rise a bit but not like yours. Is it normal?

[@thesourdoughjourney]

Yes. The pinholes are similar to the false rise. Yours may be a wetter mix. Or different flour.

[@alexandriaperdue1934]

I made my starter with AP. I would really hate to have to start all over because I didn’t use the proper flour. Am I able to add any of these flours to strengthen it?

[@alexandriaperdue1934]

Also, I feed my starter in the evening but want to make bread in the morning. What can I do since I might not be awake for the rise?

[@thesourdoughjourney]

If it works you don’t need to change it. Sometimes you can strengthen a starter by using half whole wheat flour.

[@thesourdoughjourney]

It should peak in less than 12 hours.

[@YuvalVardi]

I performed the stall point test and my original starter (Jar #1) has more bubbles than the micro-feeding one (Jar #3), however neither is rising and I'm on day 10. My kitchen is colder, is that normal?

[@thesourdoughjourney]

Yes, it means your starter just needs more time. I’d stretch out the feeding times a little (36 hours instead of 24).

[@kristenkittjuntunen]

what does discard all but 25g mean? so do i discard 1/2 cup?

[@thesourdoughjourney]

You need to weight the parts using a scale. It’s difficult to measure these small amounts accurately in cups.

[@mpramisha]

how about this method in a warm humid environment?

[@thesourdoughjourney]

It should work.

[@ericawillige1384]

Found you a little late. I’m on day 14 and didn’t let it sit the initial 72 hours. Can I still revive mine? It’s rising and peaking around 8-10 hours with a 1:1:1 at 75 degrees

[@thesourdoughjourney]

You’re still in good shape. I’d try a few days of 1:2:2 feedings. It may slightly slow the rise temporarily but will strengthen it.

[@christineberube2122]

I have tried 6 different starters and failed miserably. I live in the Upper Peninsula of Michigan and it is always cold here during March thru the end of May. I have followed all of your instructions, but I keep running into the same problem, but I can not find what I am doing wrong. I never get a false rise but have lots of bubbles at day 4. Should I wait until I get a false rise before I do my first feeding? My house never gets above 70 degrees Fahrenheit until the end of June. Is my house to cold to do the starter. I am about to give up. I use whole wheat and unbleached flour. Should I try the unbleached bread flour instead. I really want to succeed in this adventure but getting discouraged. I really need some advice. Thank You

[@thesourdoughjourney]

The whole wheat flour is very important. I would not go longer than Day 4 without discarding and refeeding. If your starter is really lifeless, it is too cold. Have you tried to find a way to warm it up. Once it is established, it can be kept cooler, but to get the initial yeast to bloom, it probably needs to be a little warmer.

[@christineberube2122]

@@thesourdoughjourney I have tried about 2 ft from my furnace vent, by my fridge, on the floor next to the furnace vent. today is day 4 I had great bubbles and some frothing but not false rise so I stirred it up and letting it sit until I could hear from you. By the way your instructions and videos are the best. I have tried 6 different starters and ended up throwing them out. Any help would be appreciated. Thank You

[@cangurumusic6467]

Have you heard about baking with yeast water? Blew my mind just yesterday! You might like that too!

[@thesourdoughjourney]

Yes I’ve seen that recently. Thanks!

[@emilyjanacek9081]

Is peak when the starter has risen as much as it’s going to, or after it starts falling?

[@thesourdoughjourney]

When it stops rising and flattens on top.

[@sammoore6228]

Hi, I'm on day 10, but my starter is not doubling? It has loads of bubbles on top (pinholes bubbles). I'm using 50/50 wholewheat/bread flour and doing the 1.2.2 ratio. It got a vinegar and sweet smell. I'm using the 24 hrs method... what am I doing wrong?

[@thesourdoughjourney]

Try using less water and mix a stiffer mix. And if you’re using a large jar, downside to a smaller jar and it will show the rise better. The mixed amount should ideally be about 1/3 the height of the jar. Otherwise you lose a lot of gas through the surface area instead of rising the starter.

[@OliK1983]

What feeding ratio do you recommend? I've heard that yeasts prefer a firmer sourdough, can you confirm that?

[@thesourdoughjourney]

I typically do a 1:2:2 feeding (equal parts flour and water). A slightly stiffer feeding (less water) will generally keep the acidity lower.

[@OliK1983]

Today i feeded my starter with a ratio of 1:2:2, it needed about 6 hours (@24 degrees celsius) till peak. Had a start ph of 4,8 and a end ph of 4,1. The starter was full of bubbles in the end. What do you think, need more strength or is it ok?

[@thesourdoughjourney]

That sounds pretty strong.

[@OliK1983]

@@thesourdoughjourneyThank you for your assessment. I started my starter about 1.5 years ago with tipo00 flour. I now have 2 versions of it. One with tipo00 and another with tipo0 flour. Could it be that different flours also result in different times for peak and activity? I suspect that if I switched to wholemeal or rye, the times to peak would be shorter.

[@user-rt6qx8wh6y]

I started my sourdough starter on Monday and it smells awful like nail polish. Will this smell eventually go away and how long will it take? Also, thank you for this information. In the past, I would have thrown my sourdough out, thinking it went rotten.

[@thesourdoughjourney]

thesourdoughjourney.com/my-sourdough-starter-smells-like-acetone/

[@alexisscott08]

I am following this method to create my starter using the flour blend and all but I keep getting the water seperation so after 24 hours the top has water on top and no bubbles but there was bubbles after feeding it. It also thins very quickly. When I feed it’s thick and I turn the jar over and it doesn’t fall out but after just a few hours it’s already liquidy. What do I do? Lol I’m in the quiet days.

[@thesourdoughjourney]

Stir it up if you are getting water separation. Try using 10g less water if it is very thin.