A mixture of flour and water that captures wild yeast and bacteria from the environment to naturally leaven bread.

Make sure it matches the type of starter you received:

• Organic starter: King Arthur Organic Bread Flour

• Whole wheat starter: King Arthur or freshly milled whole wheat flour

• Einkorn starter: Jovial organic einkorn flour

• Gluten-free starter: King Arthur GF Bread Flour

There are a few factors that dictate how long your starter will get to its peak (at least double in volume) and become read to use in a bread or other sourdough recipe. This should take ~6-8 hours from feeding it to doubling.

1. How active (or inactive) you’re starter is. If you just pulled it out of the fridge or haven’t fed it in a while, you may have to do a couple of rounds of feedings before you get a nice, bubbly start that’s perfect for making your bread rise!

2. The temperature in your kitchen can play a part in how long your starter will take to rise. The colder, the slower. The warmer, obviously the faster. This also goes for how quickly your bread loaf will proof if it’s proofing out on the counter.

3. The feeding ratio plays a big role in rise time because it affects how much food the yeast and bacteria have to consume.

   1:1:1 Feeding Ratio (Equal Parts Starter:Flour:Water)

   • Rise Time: Typically 4–8 hours at room temperature (around 75°F / 24°C).

   • Why: There’s less food available relative to the amount of starter, so the yeast and bacteria consume the fresh flour quickly, leading to a faster rise and peak.

   • Best For: Bakers who plan to use the starter soon (e.g., baking the same day) and want a quick refresh.

   1:2:2 Feeding Ratio (Starter:Flour:Water)

   • Rise Time: Typically 6–12 hours at room temperature.

   • Why: There’s twice as much food for the microbes compared to the 1:1:1 ratio, so it takes longer for the starter to reach peak activity. This ratio can also lead to a milder flavor because the bacteria have a longer feeding cycle.

   • Best For: When you need a longer window before the starter peaks or when you want to build strength and reduce acidity.

   Rule of Thumb:

   • More flour/water relative to starter = slower rise, longer peak.

   • Less flour/water relative to starter = faster rise, shorter peak.

Only if it’s free from chlorine or chloramine. Filtered or spring water is best.

It could be too cold, underfed, or using bleached flour or chlorinated water.

Tangy, yeasty, slightly fruity or vinegary—but never rotten, moldy, or foul.

Nope! It’s just alcohol produced by the yeast. Stir it in or pour it off before feeding.

It should double in size within 6-8 hours of feeding, smell pleasantly sour, and pass the “float test” (a small spoonful floats in water).

Yes! Once you’re starter is properly active, you can use the discard in lots of different recipes to add some airiness, tangier taste, and those fermentation benefits. Use it in pancakes, waffles, crackers, muffins, or banana bread.

Yes, and many people keep their starters in the fridge if they aren’t bake daily. Keeping your starter in the fridge will keep it in a dormant state. Leaving it on the counter for longer than a week runs the risk of it becoming too acidic or developing mold. Feed weekly to keep it healthy. My rule of thumb is I’ll pop it in the fridge if I know I wont use it for use 3 or more days.

Well, you 100% WILL. Hopefully, I can pass along more or my experience and tips with you through my website, Instagram, Facebook, and instruction sheets I sell. I’ve started a Facebook community for people to ask and answer questions, as well as share their journey and experiences baking sourdough! Join HERE