Q: How do I know when my starter is ready?

A healthy starter doubles in size within 4–6 hours of feeding , has a pleasant tangy smell, and is full of bubbles. If it’s not rising consistently yet, keep feeding it daily.

Q: What should my starter smell like?

Good smells: Tangy, fruity, yeasty, or slightly sweet. Bad smells: Strong rotten egg, moldy, or anything truly foul—this could mean contamination. If in doubt, start fresh.

Q: Can I keep my starter without discarding?

Yes! Use the no discard method : Keep a small amount in the fridge (¼ to ½ cup), feed it only when needed, and use what you’ve built up for baking.

Q: Can I use my starter discard right away?

It's recommended to wait at least 7 days before using discard in recipes, as young starters haven’t fully developed a stable microbial balance. You can read more about the safety of young starters here !

Q: What if I forget to feed my starter?

One or two days? No problem—just feed it again. A week or more? If refrigerated, it should be fine! Just feed it a few times to wake it up. If stored at room temperature, it might be too weak to recover. But try reviving it anyway! Mature starters are very resilient, you might bring it back to life after all!

Q: There’s liquid on top of my starter—should I worry?

This is called hooch , and it’s a sign your starter is hungry. Stir it back in or pour it off before feeding. If it smells like vinegar or alcohol, that’s normal!

Question 1

My starter isn’t bubbling. What’s wrong?

Accepted Answer

It might just need more time! Starters can take longer to show activity, especially in cooler environments. Keep feeding it daily, and try moving it to a warmer spot (21–24°C/70–75°F).

Question 2

How do I know when my starter is ready?

Accepted Answer

A healthy starter doubles in size within 4–6 hours of feeding, has a pleasant tangy smell, and is full of bubbles. If it’s not rising consistently yet, keep feeding it daily.

Question 3

What should my starter smell like?

Accepted Answer

Good smells: Tangy, fruity, yeasty, or slightly sweet.

Bad smells: Strong rotten egg, moldy, or anything truly foul—this could mean contamination. If in doubt, start fresh.

Question 4

Why do I have to discard part of my starter?

Accepted Answer

If you don't keep your starter in the fridge, discarding keeps it at a manageable size and ensures the right balance of wild yeast and bacteria. You can read more about it here!

Question 5

Can I keep my starter without discarding?

Accepted Answer

Yes! Use the no discard method: Keep a small amount in the fridge (¼ to ½ cup), feed it only when needed, and use what you’ve built up for baking.

Question 6

Do I have to feed my starter every day forever?

Accepted Answer

No! If you bake daily, keep it at room temperature and feed it daily. If you bake less often, refrigerate it and feed it once a week.

Question 7

Can I use my starter discard right away?

Accepted Answer

It's recommended to wait at least 7 days before using discard in recipes, as young starters haven’t fully developed a stable microbial balance. You can read more about the safety of young starters here!

Question 8

What if I forget to feed my starter?

Accepted Answer

One or two days? No problem—just feed it again. A week or more? If refrigerated, it should be fine! Just feed it a few times to wake it up. If stored at room temperature, it might be too weak to recover. But try reviving it anyway! Mature starters are very resilient, you might bring it back to life after all!

Question 9

There’s liquid on top of my starter—should I worry?

Accepted Answer

This is called hooch, and it’s a sign your starter is hungry. Stir it back in or pour it off before feeding. If it smells like vinegar or alcohol, that’s normal!

Question 10

Can I revive an old starter?

Accepted Answer

If it’s been neglected for weeks or months in the fridge, it might still be salvageable! Scrape off any dark or dry spots, then feed it twice daily until it becomes bubbly again.

Question 11

What type of flour should I use?

Accepted Answer

You can start with almost any flour, but some work better than others:

Whole wheat or rye kickstarts fermentation faster due to extra nutrients.

All-purpose flour is great for long-term maintenance—it keeps your starter mild and predictable.

Freshly milled flour is nutrient-rich but can make your starter more active and require more frequent feedings.

If you mill your own flour, you can start with it, then switch to all-purpose for easier upkeep!

Question 12

What kind of jar should I use?

Accepted Answer

A glass jar is best—it’s non-reactive, easy to clean, and lets you see the bubbles and rise. Pick one with extra room for expansion and a loose-fitting lid or cloth cover to let gases escape. Avoid metal or airtight containers, which can trap pressure.

Question 13

Are there any health benefits to sourdough bread?

Accepted Answer

Yes! Sourdough is easier to digest than regular bread, has lower gluten content, and contains beneficial acids that help your body absorb nutrients better. Plus, its natural fermentation supports gut health!

Simple Sourdough Starter Series

Maintaining A Sourdough Starter

What To Do With Sourdough Discard

How to Grow a Sourdough Starter

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