Introduction: My Sourdough Journey

When I first decided to make sourdough, I had no idea where to start. I had just returned to Arizona after spending time in Normandy, France, and found myself staring at the supermarket bread aisles in dismay. Growing up, I thought I didn’t like bread at all—turns out, I just didn’t like bad bread. Living in Paris as an undergraduate completely transformed my view. There, I discovered what bread could be: flavorful, crusty, and irresistibly fresh.

The one bread I did love in the U.S. was sourdough. I have fond memories of devouring freshly baked sourdough at Wildflower in Gilbert, Arizona, during lazy Sunday brunches. It was the perfect balance of tangy and chewy, a taste I couldn’t find in the supermarket loaves.

Fast forward to Arizona, 27 years old, determined to make my own sourdough bread from scratch. As I soon discovered, the internet is overflowing with sourdough advice—so much so that it’s overwhelming. That’s why I’ve put together this straightforward guide to help you get started. With this, you’ll learn how to create an active sourdough starter, avoid common pitfalls (like growing the wrong bacteria—yikes!), and finally enjoy the satisfaction of pulling a homemade loaf of sourdough bread out of your own oven.

How to make a sourdough starter

Creating a sourdough starter from scratch is a rewarding process, though it requires patience and a little bit of science. Typically, it takes at least 14 days for a starter to become active and ready for baking, but it can sometimes take longer depending on your environment. If you’re in Arizona, I’d be happy to sell you a starter kit to help you jumpstart your sourdough journey. If you’re elsewhere, check your local Facebook Marketplace—many bakers sell established starters if you’re eager to start baking right away.

• Mason jars (I recommend these)
• Flour (I use bread flour, but all-purpose flour works, too.)
• Bottled water (Tap water can contain contaminants that may interfere with the fermentation process.)
• Food scale (This is absolutely essential for accuracy!)

• Starter: The living culture of flour and water that you’ll use to bake bread.
• Feeding: Adding fresh flour and water to “feed” the starter and encourage its growth.
• Active: The stage when your starter is bubbly, doubles in size, and is ready to use for baking.
• Bulk Ferment (BF): The first rise of the dough after mixing, powered by the starter.
• Discard: The portion of starter removed during feeding (but don’t worry, it has its uses!).
• Hooch: A liquid layer that sometimes forms on top of the starter, typically a sign it needs feeding.
• Crumb: The interior texture of your baked bread (you want it airy and soft).

Step-By-Step Starter Guide

Day 1

1. Place a clean mason jar on your food scale and turn it on.
2. Weigh out 20g of flour and 20g of water directly into the jar.
3. Mix well to combine.
4. Screw the lid on tightly, then loosen it slightly to allow some airflow.
5. Place the jar in a room-temperature spot to rest for 24 hours. (Optional: Name your starter and label it with the start date—it’s fun and keeps you organized!)

Day 2

1. At the same time as Day 1, grab a new clean mason jar and place it on your food scale.
2. Stir your starter, then pour 20g of the starter into the new jar.
3. Discard the rest of the starter in yesterday’s jar (it’s not safe to consume yet!).
4. Add 20gof flour and 20gof water to the new jar. Mix well.
5. Screw the lid on tightly, loosen slightly, and return the jar to its temperate resting spot.

Days 3-14

1. Repeat the steps from Day 2 each day.
2. Place a rubber band around the jar at the level of the starter after mixing to track its rise.
3. Check the starter 8–12 hours after feeding to see if it has risen above the rubber band. (Note: Be aware of “false rises”—these occur when the starter appears to rise but isn’t fully active yet.)
4. Your starter is ready to bake with once it consistently doubles in size three days in a row.

Beginner Sourdough Tips for Success

• Timing is key: A starter will reach its peak height after doubling in size, then slowly deflate. The best time to use it is at its peak, when it’s most active and bubbly.
• Stay patient: Starters can take longer to mature in cooler environments. Stick with it—it’s worth it!

Sourdough Discard: What it is and How to Use it

So, you’ve got an active sourdough starter—congrats! But now you’re hearing about “discard” and all these magical “discard recipes.” What exactly is discard, and what do you do with it?

Discard refers to the portion of sourdough starter that you don’t feed and transfer to a new jar. Why do you need to discard part of your starter? Because feeding your starter requires equal parts of starter, flour, and water (a 1:1:1 ratio). For example, if you feed 20g of starter, you’ll add 20g of flour and 20g of water—resulting in 60g of starter. If you keep all 60g, the next feeding will require 60g each of flour and water, and soon enough, sourdough will take over your kitchen!

But don’t worry—you don’t have to waste the discard. In fact, once your starter is established, discard becomes a valuable ingredient for all kinds of baked goods. Here’s how to manage it effectively:

Managing Your Discard

To prevent sourdough from taking over your house and to make the most of your starter, I recommend keeping a dedicated discard jar (or even a few!) in your fridge.

1. Daily Feeding Routine:

   • When feeding your starter, measure out the amount you want to keep active (e.g., 50g of starter).

   • Transfer the remainder (the discard) into a clean mason jar (this will be your "discard jar" for the week) and store it in the fridge.

2. Seal It Tight:

   • For your discard jar, make sure the lid is tightly sealed. Leaving it loose can lead to contamination and mold growth.

3. Inactive but Useful:

   • Refrigerating your discard will cause it to become “inactive,” but it’s still perfectly usable for recipes. And if your active starter ever gets moldy or ruined, you can revive the discard by feeding it, bringing it back to life!

Baking with Discard

One of the best things about sourdough discard is that it’s incredibly versatile. You can use it in recipes to add tangy flavor and an amazing texture. Some of my favorite discard recipes include:

• Brownies (fudgy and rich!)

• Tortillas (soft and pliable)

• Naan (so good you’ll want seconds—or thirds).

My personal favorite is discard waffles. They freeze beautifully, and you can pop them in the toaster for a quick, delicious breakfast during the week.

My sourdough discard waffles — So yummy!

How Long Does Discard Last?

While the sourdough community jokes about discard being “immortal” in the fridge, I prefer to be cautious. I don’t leave mine unfed in the fridge for more than a week. Throughout the week, I add to my discard jar, mixing new additions thoroughly. At the end of the week, I use whatever I’ve accumulated to whip up a batch of goodies.

What Is “Hooch”?

If you notice a layer of liquid forming on top of your discard, don’t panic—this is called hooch, and it’s completely normal. The hooch can vary in color, from clear to black, depending on how long it’s been sitting.

• Mix It In or Pour It Off?:

  • Mixing the hooch back into your discard will enhance the tangy flavor of your baked goods.

  • However, some people prefer to pour it off if the dark color feels unappetizing. Either way, it’s safe!

What to Watch Out For

The sourdough community is... a bit quirky. First of all, it’s called sour-dough, and yet we’re obsessed with it. We gleefully keep what we call “discard” and swap recipes for it like prized secrets. We even smile fondly at a weird black liquid called “hooch.” But how do you know when something has actually gone wrong?

From my time in the sourdough community, I can confidently say there’s one thing we all collectively freak out about: the color pink.

If your starter turns pink, it’s bad news. Pink coloring could mean it’s contaminated with harmful bacteria, and in this case, the rule is simple: When in doubt, throw it out! (And then go pull from your trusty fridge discard—because you have that, right?)

That said, don’t panic if you see pink specks in your bread right away. More than once, I’ve seen bakers freak out over pink only to realize it came from pink Himalayan rock salt. So, before you toss anything, consider whether the pink might have come from an ingredient or a prep surface.

The Enemy: Mold

Mold is sourdough’s biggest nemesis. If you live in a humid climate, this might plague you more than those of us in dry regions. To keep mold at bay, I recommend these tips (yes, I’m overly cautious):

• For active counter starters: Feed your sourdough starter daily and transfer it to a clean jar every day. Yes, it means more dishes, but it’s better than starting over from scratch. Plus, mason jars are inexpensive and come in packs of four (I personally own 16, so no judgment!).

• Loosen lids slightly: After feeding, close the jar tightly, then loosen the lid just a touch to allow minimal airflow without inviting contamination.

• For fridge discard: Seal the jar as tightly as possible to prevent any mold growth.

Best Practices for Mold Prevention

• Use a clean spoon, fork, or mixing tool whenever handling your sourdough starter.

• Always wash your hands before touching the starter or dough.

• Stick to filtered or bottled water—tap water can contain contaminants.

• Don’t neglect your sourdough starter! Think of it as a pet (a pet you occasionally eat). Daily feeding is required if it’s on the counter. If life gets busy, refrigerate it—or better yet, freeze or dehydrate some for backup.

By following these tips, you can keep your sourdough thriving and avoid the heartbreak of tossing a beloved starter.