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Starter 101
Our No-Nonsense Guide to Awesome Bread
From flour to flavor, Henry Hunter's fun, approachable guide will help you master your sourdough starter and bake incredible bread. You'll learn everything you need to know, from getting your starter going to the perfect bake.
Welcome to Sourdough Mastery
Whether you're a newbie or experienced, this guide will rock your bread world. Let's demystify sourdough and make it fun!
1
Learn
Discover the secrets of sourdough starters.
2
Practice
Follow daily feeding routines to nurture your starter.
3
Master
Create delicious, crusty loaves that will impress everyone.
Day 1:
Birth of Your Starter
Get started with whole grain flour, water, and a clean glass jar. Mix until it's a thick paste. Let it breathe for 24 hours.
Ingredients:
  • 60g whole grain flour (whole wheat or rye work best)
  • 60ml lukewarm water
Instructions: Mix the flour and water in a clean glass jar until you have a thick, sticky mixture. Cover with a loosely fitting lid to allow the starter to breathe. Leave the jar on the counter at room temperature, ideally between 70°F to 75°F (21°C to 24°C), for 24 hours.
Equipment
Clean glass jar with a wide mouth and straight sides (no shoulders - makes it easier to see your starter rise), a loose-fitting lid, mixing spoon.
Pro Tip
Name your starter! Mine is Vitale. Whole grain flour works faster than white flour because the bran contains more wild yeast and bacteria.
Day 2: The Waiting Game
Discard all but 60g of yesterday's starter. Add 60g bread flour and 60ml lukewarm water. Mix, cover, and wait another day.
Wait
Let it sit for 24 hours on the counter.
Be Patient
Don't worry if nothing's happening yet. Some starters take 3-4 days to show signs of life.
Mix Daily
Stir gently to incorporate air and check for any activity.
Day 3: It's Alive!
You should see bubbles and smell fermentation. If you see good activity, move to twice-daily feedings. If not, stick with once daily until you do. Keep 60g of old starter each time.
1
Morning Feed
Discard all but 60g, add 60g bread flour and 60ml water.
2
Observe
Watch for bubbles and smell changes throughout the day.
3
Evening Feed
If your starter is bubbly and active, repeat the feeding process before bedtime. If it's still sluggish, wait until tomorrow morning.
Vitale Sourdough Mastery is your essential guide to mastering the art of sourdough baking. This book takes you through every step of the process, from understanding the science behind fermentation to crafting the perfect loaf. With detailed instructions, expert tips, and a focus on traditional techniques, Vitale Sourdough Mastery empowers bakers of all levels to create delicious, artisanal sourdough bread at home. Whether you're a beginner or looking to refine your skills, this book is the perfect companion on your sourdough journey.
Days 4-7: The Starter Must Go On
Continue twice-daily feedings. Your starter is ready when it doubles in size within 4-6 hours and smells tangy.
1
Day 4-5
Consistent bubbling and slight rise after feeding.
2
Day 6
Noticeable increase in volume and more bubbles.
3
Day 7
Doubles in size quickly, tangy aroma develops. (Not seeing results yet, continue for a few more days.)
Keeping Your Starter-Baby Happy
It's essential to cater to your starter's needs, whether you're a daily baker or a weekend warrior. Daily bakers can keep their starter on the counter, feeding it once daily with equal parts flour and water.
For weekend warriors, store your starter in the refrigerator. Feed it once a week, bringing it to room temperature before feeding. When you're ready to bake, wake it up by letting it sit at room temperature for a few hours.
Starter Care by Baking Style
Daily Baker
  • Storage: Keep on counter at room temperature
  • Feeding: Feed once daily (1:1:1 ratio)
  • Ready to use: Always active and ready to go
Weekend Warriors
  • Storage: Store in the fridge with a loosely fitting lid
  • Feeding: Feed once weekly - let it come to room temperature before feeding (about an hour)
  • Waking up: Before baking, take starter out of the fridge and let it warm up until bubbly and active (may take a few hours). You can feed it once to speed up the process. Should double in volume within 4-6 hours when ready to use
Monthly Bakers
  • Storage: Keep in the fridge, feed every 2-3 weeks
  • Feeding: May need 2-3 feedings over several days to fully reactivate
  • Revival time: Plan 2-3 days ahead of baking to get your starter back to peak activity
Seasonal Bakers
  • Storage: Dehydrate or freeze portions for long-term storage
  • Feeding: Requires 5-7 days of daily feeding to fully reactivate from dormancy
  • Planning: Start revival process a full week before you want to bake
Vacation Mode (Any Baker)
  • Short trips (1-2 weeks): Extra feeding before leaving, store in fridge
  • Long trips (1+ months): Dehydrate backup portions, ask a friend to babysit, or plan for revival upon return
Pro Tip: No matter your baking frequency, always keep a dried backup of your starter. Life happens, and you'll thank yourself later!
The Goldie by Sour House
Give your starter the home it deserves. Goldie keeps your sourdough culture warm, stable, and thriving—no more guesswork or cold kitchen struggles.
Whether you're baking daily or just getting started, this elegant, temperature-regulated dome helps your starter stay active and consistent.
✨ Use code HBK23 for 10% off at sourhouse.co
Is it Time?!
Your starter is ready to be used to make your first sourdough bread! Let's get started.
When your starter is ready, it will have doubled in size within 4-6 hours, it will be bubbly and active, and it will have a tangy aroma.
Store your starter in the refrigerator for future use, and make sure to feed it once a week to keep it alive!
Ready to Make Your First Loaf?
See our recipe for a basic sourdough loaf on our blog.
Time to Bake!
Use your starter at its peak, 4-6 hours post-feeding. Look for a domed top and bubbles. Always feed after using.
1
Peak Performance
Use starter 4-6 hours after feeding for best results.
2
Visual Cues
Look for a domed top and lots of bubbles.
3
The Float Test
Drop a spoonful of starter in water. If it floats, you're ready to bake!
4
Precise Measurements
Use a scale for accurate ingredient proportions.
5
Post-Bake Care
Always feed your starter after using it to keep it strong.
Choosing Your First Sourdough Recipe
Congratulations on nurturing your starter to life! Now comes the exciting part—baking your very first loaf. Whether you’re eager to try a classic, time-honored recipe or want to dive into something with a proven track record, you have two excellent options. You can start with the Traditional First Sourdough Loaf to experience the fundamentals, or if you're ready for a foolproof recipe with guaranteed success, try Henry’s Foolproof Sourdough Loaf. Both recipes will guide you step-by-step, ensuring that your first bake is a memorable and rewarding experience. The choice is yours—happy baking!
Oops, I Forgot My Starter
Don't panic if you've neglected your starter. Resume daily feedings to revive it. You can pour off or stir in the "hooch".
What is hooch?
Hooch is the dark liquid that forms on top of neglected starters. It's a sign of hunger, not spoilage.
How to revive a starter
Discard all but a small amount, then feed with equal parts flour and water. Repeat daily until active.
Signs of a healthy revival
Look for increasing bubble activity, pleasant smell, and faster rise times after feeding.
Pro Tips for Starter Success
Use filtered water to avoid chlorine. Experiment with different flours. Keep your starter at a consistent temperature for best results.
Filtered Water
Chlorine can slow down fermentation. Use filtered or let tap water sit out overnight.
Flour Variety
Once established, try different flours (rye, spelt, einkorn) for unique flavors. Whole wheat and rye are best for getting started because of their higher yeast and bacteria content.
Temperature
Keep it consistent for best activity. Cold slows everything down, heat speeds it up (but can stress the yeast above 80°F).
Precise Measurements
Use a scale for accuracy. Baking is chemistry, and ratios matter.

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Troubleshooting Your Starter
Common issues include slow activity, odd smells, or mold. Most problems can be solved with proper feeding and care.

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Your Sourdough Journey Begins!
You're now a sourdough starter wizard! Keep experimenting and have fun. Stay tuned for more foolproof bread recipes.
The Goldie:
Give Your Sourdough Starter the Perfect Home
Maintaining a strong, active sourdough starter begins with consistency, and temperature plays a major role. If your starter struggles to rise or seems sluggish, it may not be getting enough warmth. That’s where the Goldie by SourHouse comes in.
Goldie is a beautifully designed, countertop-friendly fermentation warmer that keeps your starter at the ideal temperature—without the guesswork. Its intuitive LED light system lets you see your starter at work, ensuring it stays in the perfect range for peak fermentation. No more wrapping jars in towels or hunting for a warm spot in your kitchen!
Whether you're building a new starter or maintaining a mature one, Goldie takes the stress out of the process. And let’s be honest—it’s a piece of equipment you’ll be proud to keep on your counter.
Upgrade your sourdough setup with Goldie by SourHouse today! Get yours h(Use code HBK23 for 10% off everything in the store)!
Expand Your Baking Horizons
Continue your sourdough journey with our wealth of resources. Deepen your knowledge, test your skills, and connect with our vibrant community.
Explore our books,
Join our Facebook group, and get inspired by ourunknown link
Ready to start your sourdough journey? Visit our starter landing page.
By Henry Hunter and the Bread Squad of Baking Great Bread at Home
This guide was created by Henry Hunter, the author of Baking Great Bread at Home and the Bread Squad, a team of bakers dedicated to making sourdough accessible to everyone. The guide was brought to you by Vitale Sourdough Co., a company dedicated to providing bakers with high-quality, convenient sourdough starter products.
This guide is copyright 2024 by Vitale Sourdough Co. and Henry Hunter. It is meant to be a helpful resource for bakers of all levels, whether they are just starting out or looking to expand their sourdough skills.