Creating a starter takes about 7-14 days. All you need is unbleached flour, filtered water, a jar, and a kitchen scale. See the section above for my favorite sourdough supplies.

Day 1

Mix 50g flour and 50g water in a clean jar. Stir until smooth, mark the level with a rubber band, cover loosely, and place somewhere warm (70-75°F).

Day 2

Let it rest. No feeding today—just check for early bubbles.

Day 3

Discard half, then add 50g flour and 50g water. Stir, mark the new level, cover.

You might notice a funky smell—like overripe fruit or acetone. This is normal and will mellow out.

Days 4-7

Continue daily: discard half, feed 50g flour and 50g water.

By day 5-7, your starter should be rising and falling predictably between feedings. When it doubles within 4-8 hours and smells pleasantly tangy, it's ready to bake with.

Days 8+

This is now maintenance mode! (Give yourself a pat on the back!) Once your starter is active, check out the maintenance section below for tips on keeping your starter happy long-term. 

Quick Troubleshooting

No bubbles? Find a warmer spot — top of the fridge or the microwave with the stove light on are good options. Some people choose to get a warmer, but I just use what I already whenever possible.

Big rise on day 2-3, then nothing? That's normal; you've got an overgrowth of bacteria. Keep feeding your starter and the yeast will catch up.

Smells like nail polish remover? It's hungry. Feed more frequently until the smell mellows.

Liquid on top? That's hooch, a byproduct of some very hungry yeast. This means your starter desperately needs food. Stir it in or pour it off, then feed again. A 1 : 1 : 1 ratio every 12 hours will help.

Mold? Discard everything and start fresh.

And if you'd rather skip the wait, I sell my own mature starter in the shop that's ready to bake with right away.

Sourdough doesn't have to be complicated. I know, there's a lot of information out there about exact temperatures, precise timing, and endless discard recipes. But here's what I've learned after years of baking: your starter is more resilient than you think, and keeping it happy really comes down to a few simple habits.

Whether you're nurturing a starter you created yourself or working with one from a friend (or from me—I do sell my own tried-and-true starter), these tips will help you build a routine that actually fits your life.

Keep It Small

Here's something that surprised me when I started baking: you don't need a giant jar of starter sitting on your counter. Most home bakers only need to keep around 20 grams — or even less — between bakes. That's it.

A small starter means less flour wasted on feedings, less discard to deal with, and honestly, less guilt when life gets busy. When you're ready to bake, you simply build up what you need from that small reserve. It's efficient, it's economical, and it works beautifully.

Feed on Your Schedule

Your starter should work for you — not the other way around. The key is understanding that feeding frequency depends on the ratio you use.

Feeding ratios are expressed as starter : water : flour (in grams). Here's what that looks like in practice:

1 : 1 : 1 ratio — Feed every 12 hours. Equal parts starter, water, and flour. This is a more active maintenance schedule, great if you bake frequently or want to quickly revive a sluggish starter.

1 : 3 : 5 Ratio — Feed every 24 hours. This is what I use. It's a "stiff starter" method with less water and more flour, which slows fermentation and gives you a full day between feedings.

I personally feed once every 24 hours using the stiff starter approach because, well, I have three kids five and under. I need a schedule that's sustainable, and this one lets me fold starter maintenance into my morning routine without a second thought. You can use the calculator below on this page to figure out your exact amounts based on how much starter you want to maintain.

Why I Love a Stiff Starter

A stiff starter (like the 1:3:5 ratio) has some real advantages. The lower hydration slows down fermentation, which means you're not racing against the clock to feed it. It's more forgiving if you're a few hours late. It also tends to produce a more mellow, less acidic flavor in your bread—perfect if you prefer sourdough that's subtly tangy rather than intensely sour.

The texture is different too—more like a dough ball than a pancake batter. Don't let that throw you off. It's working just as hard; it just looks different.

Water Quality Matters (But Don't Overthink It)

Chlorine and chloramine in tap water can inhibit the wild yeast and bacteria that make your starter thrive. The solution? Filtered water works great for most people. That's what I use.

Some bakers prefer to buy distilled or mineral water, and if that gives you peace of mind, go for it. But in my experience, a basic carbon filter (like the one I have linked above) does the job just fine. The goal is simply to remove the chlorine—you don't need to get fancy about it.

Choose Your Flour Wisely

Not all flour is created equal when it comes to sourdough. Here's what to look for:

Unbleached is non-negotiable. Bleaching strips away some of the nutrients and natural organisms your starter needs to thrive. Always reach for unbleached flour.

Higher protein content helps. I typically use flour with around 12.7% protein (linked above). The protein provides food for your starter's microbial community and creates better structure in your bread. You can find my specific flour recommendation linked further down this page.

That said, your starter will tell you what it likes. Pay attention to how it responds to different flours, and don't be afraid to experiment a little.

Understanding the Living Culture

Here's the thing that took me a while to truly appreciate: your starter is alive. It's a thriving community of wild yeast and beneficial bacteria, and they need to stay in balance with each other.

Regular feeding isn't just about keeping your starter from dying—it's about maintaining the right ratio of yeast to bacteria. When you feed consistently, you're giving the yeast what they need to produce lift while keeping the bacterial population (which creates that signature tang and helps with preservation) in check.

Skip too many feedings, and the bacteria can take over, making your starter overly acidic and sluggish. Feed too frequently without giving it time to ferment, and you might end up with a starter that doesn't have enough bacterial activity to develop flavor.

The sweet spot is different for everyone, which is why finding your own sustainable rhythm matters so much.

Taking a Break

Life happens. Vacations, busy seasons, new babies, sick weeks—sometimes you just can't maintain a daily feeding schedule, and that's okay.

When you need a break, here's what to do:

1. Give your starter a generous feed at a 1:10:10 ratio (one part starter to ten parts water to ten parts flour).

2. Let it sit out at room temperature just until you see bubbles starting to form.

3. Transfer it to a clean, airtight jar and tuck it in the back of your refrigerator where the temperature is most consistent.

Your starter will go dormant in the cold, and you can leave it there for weeks. I recommend feeding it every couple of weeks just to keep it healthy, but I've had starters bounce back after longer stretches than that.

When you're ready to bake again, pull it out and give it a few days of regular feedings at room temperature. It might be sluggish at first—that's normal. Within a few feeds, it should be bubbly and active again, ready to raise beautiful loaves.

Troubleshooting: When Something Smells Off

If your starter develops an unpleasant odor—something beyond the normal tangy, yeasty smell—but you don't see any mold, don't panic. This usually means the yeast and bacteria have gotten out of balance, often because the bacteria have become too dominant.

The fix? Go back to basics with a more frequent feeding schedule. Try feeding at a 1:1:1 ratio every 12 hours for a few days. This gives the yeast more opportunities to catch up and should bring everything back into harmony.

However, if you ever see mold—fuzzy spots of any color—it's time to start fresh. Mold means the culture has been compromised, and no amount of feeding will fix that.

Maintaining a sourdough starter really is simple once you find your rhythm. The key is consistency, not perfection. Feed it regularly, use good ingredients, and trust that this living culture wants to thrive just as much as you want it to.

And if you'd rather skip the creation process and start with a mature, active culture? I sell my own starter, the same one I use to bake all the bread here at The Double Tulip. It's been nurtured with care for years, and it makes consistently beautiful loaves. You can find it in my shop.

Classic Sourdough Recipe

Yield: One 900g loaf | Hydration: 70% | Difficulty: Beginner

Ingredients

For the Starter Feed (Night Before)

• 50g Active Sourdough Starter

• 50g Bread Flour

• 50g Water (Filtered & Room Temp.)

For the Dough

• 100g Active Sourdough Starter (Bubbly & Doubled) [25%]

• 400g Bread Flour [100%]

• 280g Water (Filtered & Room Temp.) [70%]

• 8g fine sea salt [2%]

Schedule Overview

Day 1

8:00 PM – Feed Starter

Day 2

8:00 AM  – Autolyse

8:30 AM  – Mix Dough

9:00 AM - 1:00 PM  – Stretch & Folds, Bulk Fermentation

1:00 PM  – Pre-Shape

1:20 PM  – Final Shape

1:30 PM  – Cold Proof

8:00 AM  – Bake

Instructions

Day 1

8:00 PM — Feed Your Starter (1 : 1 : 1 Ratio)

In a clean jar, combine 50g of your existing starter with 50g bread flour and 50g room temperature water. Stir until no dry flour remains. The mixture should have the consistency of thick pancake batter.

Cover loosely and leave at room temperature overnight. By morning, your starter should have doubled in size and be full of bubbles throughout—this tells you the wild yeast is active and ready to leaven your bread.

Day 2

8:00 AM — Autolyse (Mix Flour and Water)

In a large bowl, combine 400g bread flour and 280g room temperature water and mix with your hand until all the flour is hydrated. The dough will look shaggy and rough—this is exactly right.

Cover the bowl with a damp towel or shower cap and let it rest for 30 minutes.

What's happening: This rest allows the flour to fully absorb the water and begins developing gluten without any kneading. When you come back, the dough will already feel smoother and more cohesive.

8:30 AM — Mix the Dough

Spread 100g of your bubbly starter over the top of the dough. Sprinkle 8g salt directly on top of the starter.

Using wet hands, pinch and squeeze the dough to incorporate everything. Then fold the dough over itself several times in the bowl, rotating as you go. Continue until the starter and salt are fully mixed in—about 2 to 3 minutes. The dough will feel sticky and uneven at first, then gradually become more unified.

>> From here, you can either choose to develop more gluten or let it rest. I personally prefer to develop more gluten early on. I knead this loose dough for about 10 minutes (yes it will be messy) on the counter. By the end, your dough should be shiny and in a cohesive ball. It will still be sticky, but much less than when you started. This is optional, but I find my bread gets a better rise and tender crumb this way.

Cover and let rest for 30 minutes.

9:00 AM – 1:00 PM — Bulk Fermentation with Stretch and Folds

Over the next four hours, you'll perform four sets of stretch and folds, spaced 30 to 45 minutes apart. Between folds, keep the dough covered at room temperature (ideally 75-78°F).

How to stretch and fold:

1. Wet your hand to prevent sticking

2. Slide your fingers down one side of the dough to the bottom of the bowl

3. Gently stretch that portion upward—pull until you feel resistance but before it tears

4. Fold it over to the opposite side of the dough

5. Rotate the bowl 90 degrees and repeat

6. Complete four folds total (one on each "side")

Fold Schedule:

• 9:00 AM — First set of folds

• 9:30 AM — Second set of folds

• 10:00 AM — Third set of folds

• 10:30 AM — Fourth set of folds (Your dough may not need a fourth set if it's already holding together after the 3rd)

• 10:30 AM – 1:00 PM — Let dough rest undisturbed

What you're looking for: After each set of folds, the dough should feel a bit stronger and hold its shape better. By the final rest, you should see some bubbles on the surface and along the sides of the bowl. The dough will have grown by roughly 50% (not necessarily doubled—that's okay). When you gently jiggle the bowl, the dough should wobble like barely set jello. If it's not jiggly yet, give it more time.

1:00 PM — Pre-Shape

Lightly flour your work surface. Gently turn the dough out of the bowl—let gravity do the work rather than pulling at it to avoid tearing the structure that bulk fermentation created.

Cup your hands around the dough and gently drag it toward you across the work surface, tucking the far end in and under the ball, turning the ball slightly as you go. The friction against the counter creates surface tension, which helps the loaf hold its shape. Rotate slightly and repeat two or three times until you have a roughly round shape.

Let the dough rest uncovered for 20 minutes. It will relax and spread slightly—this is normal.

1:20 PM — Final Shape

Lightly flour the top of your rested dough, then, using a bench scraper to pick it up (think like you're flipping a pancake) flip it over so the floured side is down.

Working with the smooth (unfloured) side facing up, fold the dough like an envelope: pull the bottom third up toward the center, then the two bottom "corners" up toward the middle. Then, fold the top third down to meet it, and finally, fold the top two corners down toward the middle. Now roll the top (the far side) of the dough toward you, tucking gently as you go, to create a tight cylinder with a seam along the bottom.

Using the bench scraper to pick up the loaf, turn it seam-side up and place it into your floured proofing basket (banneton). The seam will be facing up now—when you flip it out for baking, it will be on the bottom.

Shaping tip: You want the surface of the dough to feel taut, like a drum. If it feels loose or floppy, cup your hands around the loaf and drag it gently on the counter once or twice more to build tension before placing it in the basket.

1:30 PM — Cold Proof

Cover your proofing basket with a plastic bag, cling wrap, or shower cap. Place it in the refrigerator.

Let the dough proof in the cold for 12 to 20 hours. This slow, cold fermentation develops flavor and makes the dough much easier to score before baking.

Flexibility note: The cold proof can extend up to 48 hours if life gets in the way. The longer it sits, the more tangy the flavor, and the less taught your dough becomes.

Day 3

8:00 AM — Bake

Place your Dutch oven (with its lid) in the oven and preheat to 500°F. Let it heat for a full 45 minutes to ensure it's thoroughly hot.

After the Dutch oven is fully pre-heated, pull it out, leaving the lid on until your bread is ready to go in. 

Remove your dough from the refrigerator. It should feel firm and hold its shape well. This is the ideal time to score—cold dough is much easier to cut.

Cut a piece of parchment paper to fit your Dutch oven. Gently flip the dough out of the basket onto the parchment, so the seam side is now down and the smooth, floured top is facing up.

Scoring: Hold your lame blade at a 30 to 45 degree angle to the surface of the dough. Make one confident cut about ½ inch deep, running along the length of the loaf. A single slash (an expansion score) is all you need for your first loaf. Move quickly—hesitation creates jagged lines.

Carefully transfer the parchment with your dough into the Dutch oven. Cover with the lid immediately and place in the oven.

Baking stages:

1. First 20 minutes at 500°F with lid on: The trapped steam allows the crust to stay flexible while the loaf expands dramatically (this is called oven spring). Your score will open up beautifully.

2. Remove the lid and reduce heat to 450°F. Bake, uncovered for 20 to 25 more minutes: Now the crust will brown and crisp. Bake until the loaf is a deep golden brown—darker than you think. A pale loaf means an underdeveloped crust. Fully baked bread should have an internal temperature of 210°F.

Remove the bread from the Dutch oven and let it cool on a wire rack for at least one hour (but try to wait until it's fully cooled - usually 3-4 hours) before slicing.

Why you must wait: The inside of your bread is still cooking as it cools. Cutting too soon releases all the steam, leaving you with a gummy interior. Patience here makes all the difference.

Signs of Success

• The crust: Deep golden to mahogany brown, with a crackly sound when you press gently

• The ear: Where you scored, the dough should have lifted and formed a raised ridge (called the ear)

• The crumb: When you finally slice in, look for an open, irregular hole structure—some larger bubbles, some smaller. A tight, uniform crumb can mean that the dough needed more fermentation time

• The sound: When you tap the bottom of the cooled loaf, it should sound hollow

Troubleshooting for Beginners

Dough feels too sticky to handle: Your dough lacks strenghth and needs more gluten development. Wet your hands more frequently. Resist adding extra flour during shaping—it creates dense spots in your crumb. If your dough is sticky after bulk fermentation, that could be over-fermented - this is when you would make focaccia instead.

Loaf spread flat instead of rising tall: Your starter may not have been active enough, or the dough over-proofed during bulk fermentation. Next time, watch for that 50% rise and the jiggly, bubbly signs before moving to shaping.

No ear formed where I scored: The blade may not have been sharp enough or angled enough, or the dough was slightly over-proofed. A cold, firm dough scores best.

The bottom burned: Your Dutch oven may run hot. Try placing a baking sheet on the rack below to buffer the heat. If that doesn't work, then your oven may be hotter than the thermostat says. Try reducing your oven temp in small increments until you find your sweet spot.

Storage

• Counter: Keep cut-side down in a mostly sealed container for up to three days. I actually keep my bread in a cake platter with a lid; it isn't fancy, but it works.

• Freezer: If you don't plan to eat your bread within three days, it is best to store it in the freezer. Slice the loaf, then freeze in a sealed bag for up to three months. Toast slices directly from frozen. Other than our cake platter, this is our preferred method for storing bread for our family.

Your first loaf likely won't be perfect (unless of course you're a unicorn), and that's perfectly fine! Each bake teaches you something about your starter, your oven, and your kitchen's temperature. Keep notes. Trust the process. You're learning a craft that connects you to thousands of years of home bakers before you.

Baker's percentages are a simple system professional bakers use to scale recipes up or down with ease. Here's how it works: flour is always 100%, and every other ingredient is expressed as a percentage of the flour's weight.

For example, if a recipe calls for 1,000g of flour and 700g of water, the water is at 70% hydration (700 ÷ 1,000 = 0.70).

Why this matters for your baking: Once you know a formula in percentages, you can make any quantity you need—whether that's two loaves or twenty—without recalculating each ingredient from scratch. You simply decide how much flour you want to use, then multiply by each percentage.

A quick example:

Flour: 100% — 500g

Water: 75% — (500g * 0.75) = 375g

Salt: 2% — (500g * 0.02) = 10g

Starter: 20% — (500g * 0.2) = 100g

If you want to use 500g of flour: you'll need 375g of water, 10g of salt is 10g, and 100g of starter.

This system also helps you compare recipes at a glance. A 65% hydration dough will behave very differently than an 80% hydration dough — and knowing those numbers lets you anticipate what you're working with before you even mix.