A sourdough starter is so easy to make-all you need is water and flour and a week for them to work together and create a thriving colony of healthy, probiotic wild yeast. The starter will reward you for years to come with tasty sourdough breads, waffles, pancakes and more, with no need for added yeast. Stir up a batch today--it's truly the gift that keeps on giving.
Table of Contents
What is a sourdough starter?
A sourdough starter is a natural culture made with flour or water that can be used to leaven baked goods like breads instead of commercial yeast. To make a sourdough starter you mix the water and flour and let stand for a week, feeding it a little more flour and water every day. The flour already contains good bacteria and over time, as the starter ferments, it also captures wild yeast bacteria from the environment, creating a lively colony of beneficial microorganisms.
When you add sourdough starter to baked goods instead of bread, you don't just get a natural leavening agent; you also get its powerful health benefits. There are billions of yeast bacteria in a sourdough starter and they are great for your gut. When a sourdough starter is added to a batter or dough, these bacteria break down the starches in the flour, making the baked good easier to digest and also giving it a distinctive, delicious tang. Some studies show that sourdough can be eaten by people with celiac disease who cannot normally tolerate gluten while others show that breads made with sourdough are better for diabetics because they don't cause blood sugar to rise as high as regular bread would. (If you do have these health problems, though, check with a doctor before making changes to your diet.)
I've been nurturing a sourdough starter for almost a decade now. After I first made it, my jar of commercial yeast sat in the freezer while I experimented with not just breads but sourdough pancakes, sourdough waffles, pretzels, English muffins, sourdough biscuits, sticky buns and so much more. The sourdough made eating these treats not just more fun and delicious, but also more guilt-free.
In this post I'm sharing my best tips - learned over years of experience - on how to make and maintain a foolproof sourdough starter. This is an extraordinarily easy recipe that anyone can make. But it is not a process that can be rushed. When you start a sourdough starter from scratch, you will need seven days before you can use it.
Be sure to name your starter. 🙂 Mine was named George by a reader, and over the years I've smiled many times as you've come back to tell me the names you've given your starters: Georgina, Crunchy, the Hulk and Tina (after quaranTine :)) among others.
Recipe card
Sourdough Starter Recipe
Ingredients
- 1 cup whole wheat flour
- ¾ cup bottled or non-chlorinated water
- 3 cups (approx) Unbleached all purpose flour (for feeding. Or bread flour or whole wheat flour)
Instructions
- Measure out the whole wheat flour into a large bowl or a crock. The container you use should be large enough to hold the sourdough starter as it rises and bubbles. Also make sure you use a glass or ceramic or sturdy, food-safe plastic container.
- Measure out the bottled or non-chlorinated, room-temperature water. Chlorine can inhibit the formation and growth of yeast, so it's rather important that your water be as non-chlorinated as you can get it.
- Now add the water to the flour and whisk together to mix well. You should not have any traces of flour.
- Cover the sourdough starter loosely with a kitchen towel.
- If the weather where you live is cold, place it in a warm spot, like on top of a radiator or in an oven with the light on. It was rather warm here when I started George so I could leave him out on the kitchen table, but this time - with temperatures kissing the 40s - I have my new starter in the oven with the light on. Keep in mind that it may take longer for the yeast to develop in the starter in cooler weather.
- Leave your starter alone for 24 hours. When you look at it, you might see some bubbles, or there may be none, especially if you are in cooler temperatures. Either way, mix the starter well with a whisk or fork, measure out half a cup of the starter, and discard* it. (You can use the discard in flatbreads or unleavened breads, and from day 4 you can use it in sourdough waffles and pancakes)
- After discarding a portion of the starter, add half a cup of unbleached, all purpose flour and ⅜ of a cup of non-chlorinated water. Use warm water (not hot) if you are working in cool temperatures, as I am. Mix well and again, leave in a warm place. You will start noticing that your starter lightens in color with the addition of all purpose flour.
- By the third day you should see some activity in your starter and also a fruity aroma. Once again, discard half a cup of starter and add half a cup of all-purpose flour and 90 milliliters of water (⅜ of a cup).
- Continue the process for the next three days (try and do this at the same time of day- for instance, I began my starter Sunday morning, so I have to try and feed it around the same time every day, although an hour here or there won't be amiss). Your starter should have started to thrive by now, rising after you feed it, and eventually settling down. King Arthur Flour, where I got my initial recipe, recommends discarding and feeding your starter twice after day 3, but I found that doing it just once was okay, especially since it was quite warm when I made my starter. This time, with cooler weather, I might feed the new starter twice depending on how it goes.
- By the seventh day, your starter, if it's healthy and bubbling, should be ready to use. When I made George, I used the "discard" portion of the starter to make waffles, and they turned out great. If your sourdough starter is still slow in developing, increase feedings to twice a day and continue to keep it warm. It will eventually strengthen.
- Once your sourdough starter has matured, you will need to feed it once every week. I mix the starter well, take out the amount of sourdough starter I need to bake with, and replace it immediately in the proportion of 1 cup of flour to ¾ cup of water. For example, if I take out ½ cup of sourdough, I replace it with ½ a cup of flour and ⅜ths of a cup of water. After feeding the starter, I leave it on the counter for a day, and then refrigerate it.
Nutrition Information
To print recipe card without images, uncheck "instruction images" after clicking the "print recipe" button.
Ingredients
- Flour. Use whole wheat flour to begin the starter. Whole wheat flour gives your sourdough starter a stronger start because it's full of micronutrients and friendly bacteria. You can also use all purpose flour, bread flour or rye flour. (If you want to make a starter without gluten, see my recipe for a gluten-free sourdough starter).
- Water. Use distilled or filtered water to both make and maintain the starter. Tap water usually has chlorine in it, and chlorine can kill the wild yeast.
How to make sourdough starter (day by day, with pictures)
Day 1
Measure out 1 cup of whole wheat flour into a large bowl or a crock. The container you use should be large enough to hold the sourdough starter as it rises and bubbles. Measure out ¾ cup of bottled or non-chlorinated, room-temperature water. Chlorine can inhibit the formation and growth of yeast.
Add the water to the flour and whisk together to mix well. You should not have any traces of flour.
The sourdough starter should look like this after mixing.
Cover the starter loosely with a kitchen towel. Set aside in a warm spot. A temperature of 75 to 80 degrees Fahrenheit (24 to 27 degrees Celsius) is optimal.
Day 2
On the second day, you might see some bubbles in the sourdough starter, or there may be none, especially if you are in cooler temperatures.
Either way, mix the starter well with a whisk or fork, measure out half a cup of the starter, and "discard" it. Add ½ cup unbleached, all purpose flour and ⅜ cup or 6 tablespoon or 90 mils of warm, non-chlorinated water. Mix well and again, leave in a warm place. You will start noticing that your starter lightens in color with the addition of all purpose flour.
Day 3
By the third day you should see some bubbling activity in your starter and also a fruity aroma. There may also be some darker liquid on top.
Mix the starter, discard half a cup and feed by adding half a cup of all-purpose flour and ⅜ of a cup of water (90 mils or 6 tbsp).
Day 4
On day 4 the sourdough starter should look quite bubbly and active.
Once again, mix the starter, then discard half a cup and feed by adding half a cup of all-purpose flour and ⅜ of a cup of water (90 mils or 6 tbsp).
Day 5
On the fifth day the sourdough should get quite bubbly, especially about 10 minutes after you feed it. If your sourdough starter isn't showing much activity you can bump up the feedings to twice a day to help it gather strength.
Day 6
The sourdough should be quite strong now and should rise easily after feeding.
Feed the starter once or twice on the sixth day, depending on how strong it is.
Day 7
By the seventh day, your starter should be ready to use. It should look healthy and bubbly, like in the picture above. If your sourdough starter is still slow in developing, continue feeding twice a day and keep it warm. It will eventually strengthen.
How to use sourdough starter
To use the starter, mix it well, especially if some of the liquid has separated on the top. Then take out about the amount of sourdough starter you need to bake with, and replace it immediately. So if you take out 1 cup of sourdough, you should "feed" the remaining starter by adding to it cup of flour and ¾ cup of water.
Keep in mind that if you make my sourdough recipe and bake a recipe for sourdough bread from another cookbook or blog, you should first check what the hydration---or water-to-flour ratio---of their starter is. So, for example, if the starter they used has a lower hydration, you might need to cut back on the liquid in the bread recipe when you make it. If it has a greater hydration, you might need to add more liquid.
Here's a picture of my mature sourdough starter, a couple of hours after feeding, and then a day after he was last fed. He rose overnight and was beginning to fall back in the morning.
How to feed sourdough starter
It is good practice to feed your sourdough starter each week so it's ready--or close to ready--for baking at any time. But if you forget to feed it for a couple of weeks, or even for a month, don't panic. You might be able to revive your starter so long as it's not moldy and you refrigerated it in an airtight container. Don't go too long without feeding it, though, and do it as soon as you remember.
Sourdough starter FAQs
Sourdough starters in different temperatures perform very differently. For instance, if you're in 90+ temperatures, your sourdough might ferment too fast and taste extremely tangy within a day or two. On the other hand, in a cooler climate, you might not see any activity at all for a few days after beginning.
To get a strong and healthy starter that'll give you the best results when you bake and taste your baked good, you want to try and keep your sourdough starter in a room where the temperature is between 75 and 80 degrees Fahrenheit (24 to 26 degrees Celsius).
After seven days. You might find that the starter ferments more quickly in warmer temperatures, but to get the best flavor, try and keep your sourdough in a room at a temperature no more than 75 to 80 degrees Fahrenheit. Feed it every day for seven days.
Yes and no. You can make a sourdough starter with any proportion of water and flour but the hydration will matter for the baked goods recipes you'll make with it because it will change how much liquid you will need to add to that particular recipe.
If you do accidentally add more or less water to your starter, don't worry, it won't go belly up on you. Just continue feeding it in the right proportions in future and it should be fine.
You will know it's ready when it starts to rise within six to eight hours of feeding and gets really puffy.
The sourdough starter, once it begins to bubble, will have a smell similar to buttermilk. It should smell fresh and somewhat fruity, and not moldy or spoilt.
A sourdough starter will keep for years, even decades, and there are sourdough starters out there that are family heirlooms. A mature, well-established sourdough starter is a treasure - one day you might pass on this gift of good health to your sons and daughters.
For the first seven days, between feedings, leave your starter outside at a room temperature of no more than 80 degrees F. Make sure it's covered with a kitchen towel.
If you find that your starter is forming a hard crust on top, but otherwise appears to be developing nicely, stir it, feed it, and cover it with something more airtight or even cling wrap after the first couple of days.
Once your starter is ready, you can store it in the refrigerator. Each time you feed it, leave it out at room temperature for a few hours or until it gets puffy and expands, then put it back in the fridge.
No. One of the reasons you discard a portion of the sourdough each time you feed it because you don't want the sourdough starter to keep growing. The other is that your starter will grow stronger if there's more food for the hungry yeast in your starter. If you don't discard, there will be more hungry yeast cells competing for the same food and they won't grow as strong, see?
You don't have to waste a drop of your discard. See my post on easy recipes for sourdough discard. You can also add the sourdough to flatbreads like this sourdough roti from day 1.
You can also share your discard with a friend so they have their own sourdough starter without making it from scratch. Just give them a quarter to a half cup of discard and ask them to begin feeding it, preferably with a cup of flour and ¾ cup of water.
Troubleshooting tips
- Not enough starter for a recipe. If a recipe calls for, say, two cups of starter, just make sure you feed your sourdough starter the day before with more flour. Stick with the correct proportions of water and flour.
- Sourdough starter not bubbling after a few days of feeding: This could be caused by cool temperatures. Remember the ideal temp to maintain sourdough is between 70 and 75 degrees Fahrenheit. In cooler temperatures it might take a while and extra days of feeding for your starter to kick off.
- Sourdough starter getting too bubbly, too tangy, too fast: Just as cold temps will delay your starter process, extremely hot climates will make it act like it's on steroids. Again, make sure you move the starter to a cooler part of your house, where the room temperature is no more than 75 degrees.
- Sourdough bread made with starter doesn't taste tangy enough. There could be two reasons for this: your sourdough starter is either really new, or your starter was just fed. Starter that's just been established will not taste tangy enough because it just hasn't been around that long. But don't fret, it will still have loads of flavor and with regular feeding you will get there. And you'll still be able to make great bread and other baked goods with the starter. If your starter is mature with a lovely tang, but you recently used most of it up and fed it and then used it again the next day to make bread, you might find that the starter simply doesn't have the same tang (although it will develop faster once your sourdough has matured further).
- Brownish/grayish/blackish, hooch-like liquid forming on top: This does not mean your sourdough starter has gone bad, it just means it's hungry. When you are still creating the starter, just stir it back in and feed your starter. Once your starter is established, and you see the liquid on top, you can either stir it back in or, if it's too strong-smelling, pour it off, then feed the starter.
- Sourdough smells like acetone or nail polish remover: This just means the starter--or rather the bacteria in your starter--are hungry, and it's time for feeding.
- Forgot to feed starter: Not a biggie, just feed it immediately and continue feeding according to schedule.
- Added too much water to starter. Is it spoilt? No. You can't spoil a starter by adding too much water to it. See the hydration tips in my FAQs above for more detail.
- Neglected the sourdough and now it looks dry: Don't beat yourself up if this happens, it's happened to me, more than once. An established sourdough starter is extremely hard to kill. To revive a dry but not moldy sourdough starter, pour some filtered water into the container, let the sourdough starter sit for some time, and then try to stir it until you have a smooth paste. You can discard some of the starter at this point and feed it for 2-3 days, twice a day, to build up its strength. (I once spent two to three days soaking and crushing my dry sourdough starter between my fingers to crumble it up (it was my gluten-free starter which dries more readily), but I brought it back to life and it's bubbling away now. :)) Try not to get to this point, though!
- Sourdough starter has pink or orange streaks and it smells moldy: If you have an established starter that gets moldy, you may be able to save it in some cases. If the mold is only on top, carefully skim the layer of mold off and save a small amount of the clear starter underneath. Place the retrieved starter in a new container and feed it a few times to build up its strength. But if the mold has penetrated through into the entire starter, just discard it and start over.
Khushboo says
Hi Vaishali, thank you for the detailed post. Can maida be used instead of all purpose flour? With the lockdown here in India, Im not sure if I'll get all purpose flour( something we don't normally get here).
Thank you.
Vaishali says
Hi Khushboo, yes, for the subsequent feedings maida should be fine, but start out with whole wheat flour if possible. Atta flour is fine too.
Crystal says
Can you feed the starter more whole wheat flour? I only have bleached and whole wheat.
Vaishali says
I think that should be okay.
Bonnie says
I wish I would have found you before I started! My directions had me do1 cup unbleached flour, and 1 cup water. I let it go 3 days and then fed it with the same. That is all I have done so far, besides stirring it. I have had hooch (or maybe just the liquid separating out) and it smells fine, but I am getting few bubbles. I am in AK, so I am having trouble keeping it warm unless I put it in the sun during the day. I have an electric stove, so that doesn't help, unless I want to use a lot of electricity. Do you think I should feed it again, or just start all over with the recipe you gave?
Thanks!
Vaishali says
If you have bubbles and it doesn't look like it's moldy or spoilt, no need to start over. Did you feed the starter every day, or only for the first time after 3 days? You do need to feed it every day when you are making the starter.
There is supposed to be a hooch-like liquid on top after your sourdough has ripened, so don't worry about that.
Jen Franks says
Hi! So after 2 days, my starter was doing great! Now on day 3 it's got a really sour, foul smell. Could it have gone bad? Or is this a normal thing. I feed it 1-2x a day and have it on a seedling warmer for a steady temperature.
Vaishali says
Does it smell like sourdough?
Jen Franks says
I don't think so. Before yesterday, it smelled like bread/yeast. Now it smells gross
Vaishali says
I have no idea what "gross" smells like to you. Sourdough has a strong aroma and is an acquired taste. If you think your starter is spoilt you should throw it out.
StarterDee says
I started my starter a couple of days ago. Day 3 it has started to separate - white layer down the bottom followed by a hooch like liquid then the flower/ batter like mixture.
1st feed consisted of 1/2 cup plain flour and 3/4 water last night after discarding 1/2 cup.
Is my starter doomed?!
StarterDee says
to clarify the liquid is at the bottom of the jar not the top 🙁
Vaishali says
That does sound a bit unusual--usually the hooch like liquid should form at the top. Not sure why this could be happening, but how does the starter look/smell overall? Does it appear moldy or have a funky smell? Is it bubbling at least a little a few minutes after feeding?
Joelle says
I’ve never done this before. Am I correct in that you do not refrigerate this starter at all until it is about 7 days old?
Super excited to try this!! Thanks
Lori Maness says
I am in Hawaii where it is very warm and humid. It’s
Going to be an Awsome place to do this and I know it will progress quickly - I am wondering if it could progress TOO quickly. 24 hours might be too long to leave unattended. For example the pinto beans I was soaking overnight soured within hours of starting the soaking process.
Any recommendations? I come from a temperate arid climate. It is unbelievable how quickly things ripen/rot/mold here.
Vaishali says
Keep it in the coolest place in your home and keep an eye on it. If it doesn't seem to develop, move it into a slightly warmer place.
Anonymous says
Do you have a recipe for sourdough cinnamon rolls?
Jessi says
Starting to make my sourdough starter today. I did not have whole wheat flour and had an abundance of all purpose flour. Will this make a difference in the sourdough flavoring?
Vaishali says
Whole wheat gives sourdough a strong start because it has more nutrients and microorganisms. That said, if you don't have it, go ahead with all purpose. If the starter doesn't appear to be getting stronger, continue with twice-daily feedings for longer.
Cindy says
I am making this for the first time today. I have an Anolon pot that can get up to 400 degrees. How do I adjust the timing of the recipe?
Grace Axcelson says
hi there! with the whole state of the world right now, i've decided to take up bread making as a little quarantine project. very excited! however i noticed that your recipe calls for 3/4 cup of water to start, while the king arthur website calls for 1/2 cup. is there any reason for this? does the amount of water have an effect on the starter? like i said i'm completely clueless when it comes to baking, so any insight you have would be much appreciated. thanks!
Lakshmi Sundar says
Hi Vaishali,
I live in Chennai, india. Today is day 2 of my started and it already smells sour. Do I need to follow the process as given in your recipe or should I tweak it to suit the temperatures here.
Thanks,
Lakshmi
Vaishali says
You definitely need to keep it in a cool spot if you're in Madras--as you know dosa and idli batter ferment there in no time so the starter will prob develop fast too. But that doesn't mean your starter will be strong enough to bake a bread with after a day or two -- you will still need to feed it for at least 7 days.
Lakshmi says
Thanks so much. I made kulcha with the discard and it came out so well
Sarah Perez says
I haven't tried this yet, but I have a couple of questions:
#1. Can I refrigerate the "waste" until I am ready to use it? Or do I have it use that same day?
#2. How much does this make? And can I make a smaller batch? My NYC refrigerator is not mega-size so I have to consider how much real-estate the starter will occupy if it is to become a permanent resident.
Robin says
I just stumbled upon your website and am so enjoying reading all the recipes. I started my sourdough starter from a different recipe over a week ago and I'm ready to use it. The problem is I don't have enough sourdough starter to use in a recipe with all the discarding. How do I accumulate enough for a recipe? Also, I avoid oil, is it possible to decrease or substitute something for the oil in the recipes? Thanks!
Gerry says
Hi. I have made my starter a week and half ago but it’s not doing anything. It’s cool in my house and I only feed it once a day 1:1. Any suggestions?
Vaishali says
Feed twice a day and keep in a warm place. If it's not spoiled or moldy you should be able to bring it to life.
Courtney says
How precise do the weekly feedings need to be after the starter is established and ready to use? Can I take starter out to bake something in less than one weeks time?
Suze says
Two questions, please!
1. After day 3, do you switch to 1 cup of flour or continue the 1/2 cup of flour?
2. The sourdough starter recipes for no waste ask for more than the 1/2 cup I've been discarding. Can I save it for 2 days to get the full cup and then make the recipe? If so, do I store it in the refrigerator or on the counter?
Thank you so excited to try our starter! My boys named it Happiness!
Vaishali says
Continue with 1/2 cup after day 3. And yes you can store the discard in the refrigerator and use when you have enough.
Happiness sounds like the perfect name for a starter. 🙂 Hope it brings you lots of joy.
Suze says
thank you! we think so.
PJ says
Thanks for the recipe. Would you say heating the over to 210 F and then placing the starter there for growth would hurt it?
Also, can this be used to bake whole wheat sour dough bread?
Meena says
hey Vaishali,
Hope you and your family (furry friends included) are all doing safe in this isolation phase.
Would love to start this starter and wondering if we can use multi grain flour instead of whole wheat flour. Please can you let me know. My son's friends have been baking treats and dropping off at our mailbox; we'd love to get this started and make some treats and share with them (in their mail box) 🙂
We've decided to name our starter 'Popeye' 🙂
Thanks and stay blessed,
Meena.
Joanne Schultz says
I've never made a sourdough starter ever, and really want to try this. Your pictures are great, however I want to know if you cover the bowl again each time you scoop our and discard some of the starter dough? AT what point can you share a starter with a friend or family member?
Catherine says
This recipe is spot on (although a bit trial and error with flour:water ratio) - thank you so much!!! I used my 'discard' on Day 4 to make a test loaf of bread and it was DELICIOUS! I used wholemeal flour to begin the starter, then a mixture of organic unbleached and/or wholemeal flour, and even a little rye flour one day. Finished it off with a feed of wholemeal and now "Shmoo" is ready to go into the fridge. Can't wait to try some of the other recipes, and my next project is a gluten-free starter to gift a friend.
I saw a TV program one about a starter that was around 100 years old, a family heirloom. Awesome!! 🙂
Thanks again.
Kim says
I used white whole wheat flour to start, do you think that’ll work? It’s all I have and in these times all the flour is gone from all the stores around me. I also only have bleached all purpose flour but couldn’t find any unbleached on the barren shelves. Will that work or no?
Vaishali says
It should work, since it's still whole wheat. And you can continue feedings with the bleached apf.
Lauren says
you use 1/2 of 3/4th a cup on day 3rd day. then do you go back to 1 cup of flour to 3/4 of water after that
Theresa says
Do you have to start with wheat flour, or can you start it with the unbleached white flour?
Vaishali says
With whole wheat flour!
Theresa says
Can you tell me why it has to be started with wheat flour, just curious?
Theresa says
Looked it up and found out why. Guess I will have to go out and try and find whole wheat flour.
Note that whole grain flour (whole wheat or rye) is used at the beginning of the process. This is because whole grains contain more nutrients and sourdough-friendly microorganisms than all-purpose flour.
Darlene says
I only have white flour here too. Will it work or must I have wheat flour to begin this adventure?
Theresa says
Note that whole grain flour (whole wheat or rye) is used at the beginning of the process. This is because whole grains contain more nutrients and sourdough-friendly microorganisms than all-purpose flour.
This is what I found online.
Madhu says
While you are working on getting the sourdough starter, are there options to use the discarded portions that get collected over the week? Can we make rotis using the same? Just trying to avoid any wastage during this time as we are all in lockdown mode!
Vaishali says
Yes definitely add it to your rotis or any flatbreads. Also here are five delicious recipes for sourdough discard. https://holycowvegan.net/five-delicious-vegan-recipes-for-sourdough-discard/
Madhu says
Awesome.. thank you!
Lisa says
Should the sour dough be covered when it goes into the fridge? Thank you
Vaishali says
Yes, or it will dry out! Use a tight-fitting lid or cling wrap.
Sarah says
Can I use buckwheat flour instead of wheat?
Vaishali says
Buckwheat is gluten-free, so it would perform differently. I do have a gluten-free sourdough starter recipe on the blog, but it's not made with buckwheat. You could try, but I can't say honestly if it would work.
https://holycowvegan.net/gluten-free-sourdough-starter/
Eva Provenzale McVey says
I’m on day four of my starter, in the mornings it doesn’t look anything like your pictures, it has about a quarter inch of dark liquid on the top. I have it in a crock. I can’t see any bubbling under the liquid. Once I feed it it definitely bubbles. Is there a reason have so much dark liquid? Is it just because of the shape of my crock? It is a cylinder, as opposed to a bowl? It is starting to smell similar to sourdough bread.
Vaishali says
Yes, it could be the container, since the liquid has a smaller surface area to pool. If it doesn't smell or look moldy you should be fine. You want a tangy, sourdough-y smell. And yes, it'll bubble a few hours after feeding then subside again, so no worries.
Catherine says
I was a little confused. Elsewhere on your site, you say 1 cup of flour to 3/4 cup of water in your starter recipe, yet in the day-to-day process of your recipe you are saying 1/2 cup flour to 3/4 cup of water.
I have dropped mine back to just under 1/2 cup of water per 1/2 cup of flour and Shmoo seems to like that better 🙂
Christie says
Can I use whole wheat flour for the feedings?
Vaishali says
Yes, should be fine.
Jenni says
Hi, I am on day 3 of my starter. The first day it bubbled a lot and doubled in size. Then I tried to find a new „home“ for it to free up my oven which ended up not working out. At first the spot was just a little too warm (near a heat lamp) and then I switched it to right under a regular light bulb but that wasn’t warm enough. Now my starter doesn’t rise anymore. There are still some bubbles but nothing like the first day. Do I have to start over?
Vaishali says
You're doing fine, just continue. Bubbles will look smaller as you progress. Look at the photos.