How Much Sourdough Starter to Use: A Comprehensive Guide

Many aspiring bakers are drawn to the unique flavor and satisfying process of making sourdough bread. But one of the most common questions is: How Much Sourdough Starter To Use? This guide will provide a thorough understanding of sourdough starter and how to use it, ensuring your homemade sourdough is a success.

“I have tried MULTIPLE sourdough bread recipes and this one has been the very first to make a successful (fully risen) loaf of bread. I am relatively new to sourdough and for some reason, the other recipes just didn’t produce good bread. These instructions and detailed explanations really make a huge difference to someone who is new to the world of sourdough.”

—Savannah

Why This Recipe Works:

One bowl, 5 ingredients
Olive oil: creates a soft and plush interior with a golden, crisp crust
No stand mixer
No bread machine
Easy to understand step-by-step instructions
Customizable baker’s schedule
Ongoing Q&A community support

Understanding Sourdough Starter

Before diving into the question of “how much sourdough starter to use,” it’s essential to grasp what a sourdough starter is. In simple terms, a sourdough starter is a live culture made from flour and water. This mixture ferments over time, cultivating wild yeasts and bacteria that naturally occur in the flour and environment. It’s this fermented culture that leavens sourdough bread, giving it its characteristic tangy flavor and chewy texture.

Determining How Much Sourdough Starter to Use

The amount of sourdough starter needed for a recipe depends on several factors, including the recipe itself, the hydration level of the dough, and the activity of the starter. Most beginner-friendly recipes, like the one detailed here, call for a higher percentage of starter to ensure consistent results.

General Guidelines: A good starting point is to use between 10% and 20% starter relative to the total flour weight in your recipe.
Our Recipe’s Recommendation: This recipe calls for 150g of bubbly, active sourdough starter.

The purpose of olive oil in this recipe is to emulsifies the dough and makes a plush crumb.

Sourdough Starter 101

A sourdough starter is a living culture that needs regular feeding.

Feeding Your Sourdough Starter

To keep your starter alive and active, you’ll need to feed it regularly with flour and water.

Here’s my method: I pour off some of the culture (about half) and then feed what’s left in the jar with equal weights of flour and water. I whisk well with a fork until it’s lump-free. Then, I let it rest at room temperature or in a warm spot (75-80º F/ 24-26º C is ideal) until it becomes bubbly and active. Learn more here.

PS: I use this the jar for my sourdough starter and I LOVE it.

When Is Your Starter Ready to Use?

Your starter is ready to use when it becomes bubbly, active, and doubles in size. This can take anywhere from 2-12 hours or more depending on temperature and the condition of your starter.

Float Test: Drop a small amount, about 1 tsp, into a glass of water. If it floats to the top it’s ready to use. If it sinks, feed your starter again.

Where to Obtain a Sourdough Starter

All sourdough starters are different and can be purchased online. Starters range from thick to thin in texture and can be made with a variety of flours.

Using Sourdough Starter for Baking

After feeding your starter and it’s bubbly and active, pour the amount you need out of the jar to weigh or measure for your recipe. Don’t forget to feed what’s left in the jar with more flour and water.

Storage Options

Keep your sourdough starter in the fridge and feed it once a week if you only bake a few times a month. If you’re an avid baker, store your starter at room temperature and feed it at least once a day.

Looking for more info? Check out Feeding Sourdough Starter: My Best Tips & Tricks & Sourdough Discard 101: Recipes & Faqs Answered..

How to Make Sourdough Bread: Step-by-Step

Step #1: Mix The Dough

Combine these ingredients in a bowl:

250 g water
150 g bubbly, active sourdough starter
25 g olive oil

Add:

Squish the mixture together with your hands until the flour is fully absorbed. Cover and let rest for 30 minutes to 1 hour.

Step #2: Bulk Rise

Cover the bowl of dough with lightly oiled plastic wrap and let rise at room temperature (68-70 F).

How Long Will It Take?

The dough is ready when it has almost doubled in size. This can take anywhere from 3-12 hours. Temperature controls time.

Optional Step: Stretch and Fold the Dough

About 30 minutes into the bulk rise, you have the option to perform a series of ‘stretch & folds’ to strengthen the bread dough {click here for a step-by-step tutorial}.

Step #3: Divide & Shape The Dough

Remove the dough onto a lightly floured surface and cut it in half to make 2 loaves, or leave it whole to bake a single loaf.

Step #4: Choose a Baking Pot

I bake my sourdough bread in a Dutch oven.
The baking pot traps in heat and moisture, which is essential to achieving artisan-style bread at home.

TIP: In the past, I’ve tried baking sourdough bread on pizza stones and cookie trays with no luck. The crust would harden too quickly, forcing the bread to tear on the bottom and sides.

Step #5: Second Rise

After shaping the dough, it needs to rise again.
Generously coat the bottom of your Dutch oven with cornmeal (or line the bottom with non-stick parchment paper instead). Place the dough inside.
The dough will rise for a shorter period than the bulk rise, about 30 minutes- 1 hour.

Step #6: Score the Dough

After the second rise, and right before the dough goes into the oven, make a slash about 2-3 inches long down the center of the dough.

Step #7: Bake the Sourdough Bread

Place the lid on top of the pot and reduce the oven temperature to 400º F/ 204º C.
Bake on the center rack for 20 minutes.
When 20 minutes is up, remove the lid. Continue to bake (uncovered) for an additional 40 minutes or until deep, golden brown.
Cool on a wire rack for at least 1 hour before slicing.

Sourdough Bread Recipe

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Description

This easy, homemade sourdough bread recipe is best for both beginners and seasoned bakers alike. It’s made with 5 simple ingredients: bread flour, active sourdough starter, water, salt and olive oil (which makes the interior crumb incredibly light and plush!). Follow my step-by-step recipe instructions and videos, and you’ll get the best, fresh homemade sourdough bread rival to any commercial bakery. You can do it!

Ingredients

150g/ 5.35 oz bubbly, active sourdough starter
250g/ 8.80 oz warm water, preferably filtered (see notes below)
25g/ .90 oz olive oil
500g/ 17.65 oz bread flour (not all purpose flour)
10g/ .4 oz fine sea salt
fine ground cornmeal or parchment paper

Notes & Tips

For best results, please weigh your ingredients using a digital scale. Because measuring cups vary in size and shape, they are not accurate for bread baking. You want the flour to water ratio to be correct!
For a more soft and pliable dough, you can increase the water up to 300 g- 325 g total. Please use a cloth lined bowl (instead of the Dutch oven) for the second rise.
You will need a 5 1/2 or 6 quart Dutch oven for baking
This recipe was tested with King Arthur Bread Flour, Gold Medal Bread Flour, Pillsbury Bread Flour

Instructions

Make The Dough

In a large bowl, add the sourdough starter, water and olive oil. Mix with a fork to combine. Add the flour and salt. Continue mixing with your fork until the dough becomes stiff. Then squish everything together with your hands to incorporate all of the four. The dough will be dry and shaggy. Cover the bowl with plastic wrap, reusable wrap or a clean, very damp kitchen towel. Let rest (autolyse) for 30 minutes or up to 1 hour, if preferred.
After the dough has rested: return to the bowl and work the dough into a rough ball, about 15 seconds.

Note: I’ve given a range in water quantity for the dough (see ingredient list above). If using 250 g of water, the texture at this stage will be quite dry and stiff. If using an increased amount of water, approximately 300-325 g, the dough will be more wet. Both textures are normal, depending on which route you take.

Bulk Rise

Note: The bulk rise time can take anywhere from 3-12 hours depending on the temperature of your ingredients, the potency of your sourdough starter, and your current room temperature. This will be different for everyone. For example, in the summer rise times can take anywhere between 2-4 hours @ 80º F/ 26º C whereas in the winter, the dough will take about 10-12 hours @ 68º F/ 20º C. Watch the dough and not the clock.

Optional Step: Stretch & Fold The Dough

During bulk rise, you have the option to perform a series of ‘stretch & folds’ to strengthen the dough. Start 30-45 minutes into the bulk rise. Gather a portion of the dough, stretch it upwards and then fold it over itself. Rotate the bowl ¼ turn and repeat this process until you have come full circle to complete 1 set. Do this once or twice spaced about 1 hour apart. Although this step is not mandatory, it will increase the total volume and height of your bread. Click here for a step-by-step video tutorial.

Note: Doughs made with 250 g of water vs. 300-325 g of water will feel completely different. The former will be more stiff; the latter will have more elasticity. One texture is neither right or wrong; just different and worth noting for comparison. When in doubt, always give the dough extra rest time in between sets if it won’t stretch with ease.

Cut & Shape The Dough

Divide your work surface in half; lightly flour one side (for cutting) and leave the other half clean (for shaping).
Remove the dough from the bowl, and place onto the floured section so that it does not stick. You do not need to ‘punch down’ the dough; it will gently deflate as you fold and shape it.
Cut the dough in half to make 2 loaves, or leave it whole for a single loaf.
To shape: use a bench knife to move your dough to the non-floured section (if there is any flour present, it will be difficult to shape- brush away any excess). Starting at the top, fold the dough over toward the center. Give it a slight turn, and then fold over the next section of dough. Repeat until you have come full circle.
Then flip the dough over and place it seam side down. Using your hands, gently cup the sides of the dough and rotate it, using quarter turns in a circular motion. You can also pull it towards you to even out the shape. Repeat this process until you are happy with its appearance.

Note: When shaping, the idea is for the dough to catch enough surface tension on a non-floured area in order to create a tight ball. If there is flour present, it will slide around… and drive you nuts.

Second Rise

Now the dough needs to rise again, but for a shorter period of time.
Coat the bottom of your Dutch oven with cornmeal. Alternatively, use parchment paper to prevent sticking (this is what I do, now). Place the dough inside of the pot for a “free form” second rise, about 30 minutes to 1 hour. Cover with the lid of the pot. The dough ready when it is slightly puffy but not double in size.
Preheat your oven to 450º F/ 232º C towards the tail end of the second rise.

Note: The “free form” second rise in the pot works best with a dough made with 250 g of water. It won’t spread. If your dough contains more water, skip the free from rise. You’ll need to do the second rise in a cloth-lined, floured proofing basket instead. The basket will hold its shape to prevent spreading.

Score The Dough

Right before your bread goes into the oven, make a shallow slash about 2-3 inches long (or more) in the center of the dough. Use a bread lame, razor blade, sharp pairing or a small serrated steak knife. The cut should be about 1/4-inch deep.

Bake The Dough

Place the bread into the oven on the center rack (lid on) and reduce the temperature to 400° F/ 204° C. Bake for 20 minutes. Remove the lid, and continue to bake (uncovered) for an additional 40 minutes or until deep, golden brown. Keep in mind that all ovens are different; you might have to make minimal adjustments to these temperatures.
You can also take the internal temperature of your bread to double check that it is done. For sourdough, it should read about 205-210º F/ 96-98º C.
Remove the bread from the oven, and cool on a wire rack for at least an hour before slicing. Don’t cut too soon or else the inside will have a gummy texture!

Baking Schedule

**Friday Evening:** Feed your starter, cover the jar, and leave it on the counter overnight.
**Saturday Morning:** Check your starter: if it’s alive and bubbling, you can make the dough to rise during the day. Remember to use the float test mentioned above to make sure your starter is ready to use.
Saturday Morning/Evening (or whenever your starter is ready): Make the dough. Leave on the counter to bulk rise at room temperature.
**Sunday Morning:** cut and shape the dough. Place in Dutch oven for second rise. Slash. Bake. Cool. Eat.

Mastering the Art of Sourdough

Understanding how much sourdough starter to use is a crucial step in the sourdough baking process. By following the guidelines, tips, and step-by-step instructions provided, you can confidently embark on your sourdough journey and consistently bake delicious, homemade loaves.

Sourdough FAQ

1.) I only have all purpose flour. Can I still make this recipe?

For best results, use bread flour for this dough. If you only have all purpose try my Artisan Sourdough with All Purpose Flour instead.

2.) Can I add whole wheat flour to this recipe?

You can, but I wouldn’t. The dough will be too dry and dense without adjusting the water quantity. Try my Light Whole Wheat Sourdough for more whole grain goodness.

3.) Your beginner recipe here uses 150g of sourdough starter. The Everyday Sourdough in your book uses only 50g. What’s the difference? And why?

4.) What’s the purpose of olive oil in this recipe?

Adding olive oil to sourdough was the method I followed when I first learned how to bake. The natural fat emulsifies the dough and makes a plush crumb.

5.) Why do some of your recipes call for the second rise in a Dutch Oven? And others in a cloth- lined bowl?

The freeform Dutch oven second rise will only work with dry, low hydration doughs (like this one) because it will not spread out too much. On the flip side, when working with wet, high hydration doughs you’ll need to use a cloth-lined bowl sprinkled with flour to holds it shape. Otherwise, it will spread.

6.) Why don’t you preheat your Dutch oven before baking?

Because this recipe follows a freeform second rise directly in the baking pot, it cannot be preheated beforehand. The dough will begin to cook before going into the oven!

However, if you are doing the second rise in a cloth-lined bowl as mentioned in question #5 above, you can preheat the pot if you’d like. When bread dough is placed into a hot pot it begins to expand instantly which is great for the overall shape and structure of the bread. And in fact, I use to follow this technique when I first started baking. But overtime, I found the preheat to be too cumbersome for small kitchens with little kids running around. Plus, I kept burning my wrists. Long story short: you can achieve comparable results without the preheat. The choice is up to you.

7.) Can I halve the dough to bake 2 loaves? If so, what will that do to the baking time?

Yes, you can definitely halve this recipe. Bake for 20 minutes (lid on) and 30 minutes (lid off). Check at the 45 minute mark.

8.) If I halve the recipe, where should I store the second dough if I’m not baking at the same time?

Store the second dough in the fridge until ready to bake. Place the dough in a cloth-lined floured bowl (seam side down) and use the cloth overhang to cover it. If the dough is in the fridge for longer than 1 hour, rest at room temperature while the oven heats up.

9.) How do I get the dough out of the cloth-lined floured bowl?

Open up the cloth overhang to reveal the dough in the bowl. Place a piece of parchment paper on top of the dough. Flip the bowl over. Remove the bowl and cloth. The dough is now smooth side up and ready to be scored.

10.) Can I have the measurements for this recipe in cups, please?

3/4 cup bubbly, active starter
1 cup + 1 tbsp warm water
2 tbsp olive oil
4 cups bread flour
1 1/2 tsp fine sea salt NOTE: Weight and volume measurements are not equivalent, only approximate. I strongly recommend weighing your ingredients instead. With that said however, I understand the convenience of measuring cups. For best results, please aerate the flour first (I fluff it with a fork directly in the bag), then lightly spoon and level it into the cup. Too much flour will make the bread dense. If your sourdough starter is very bubbly, the volume amount might be off. If necessary, add up to 1 cup as needed. Finally: the water can be increased up to approximately 1 1/3 cups, for a more soft and pliable dough.