68: How to make a Sourdough Starter - Bake with Jack 

It's going to be a little while before I can make a sourdough starter. I have to finish off the peanut butter first so I can use the jar. I have a dog and he helps.

You are the first person in thirty years five years of at-home baking to give me the courage to go into my kitchen today and make a sourdough starter. Thank you!

I have seen a few videos on how to make a sourdough starter and this is the ony one that he does not throw away half of it each day

I live in the Middle East, and I kid you not, my starter starts to get sour after only 12 hours of mixing it.

My sourdough starter that I started two years ago met its end with mold today. I have to begin again. I am glad that I found this from 2018. I will begin again. Thank you, Jack.

There are so many other people making confusing and over complicated videos on this subject, I knew I could rely on Jack to come up with something straighforward and easy for me to do at home. Thanks again for yet another great video :)

Um, how do I get a Jack starter? Made by that famous guy with the books, on TV and on billboards?

Day (Flr/35°C H20) 1: +25g/25g =50g 2: +25g/25g =100g 3: +25g/25g =150g 4: +25g/25g =200g 5: U S E - If "properly"foamy :) !

I made my starter using this recipe about 2-3 months ago and I got some very nice loaves out of it. I bake at least 2-3 times per week. I take it out of the fridge, let it get to room temperature, feed it, wait for it to peak (about 8 hours), remove the starter I need, leave about 15 grams in the jar (about 1tsp) and put it back in the fridge. I store the starter in the fridge when I don’t use it, but even so it ends up being fed at least twice per week. However, I have found a BIG issue with the method as described in the video. After one or two weeks the starter becomes slow to rise, so it peaks in about 11-12 hours (instead of 8). The consequence is that towards the end of the fermentation of my sourdough (before putting the dough in the fridge) the dough falls apart, it becomes super sticky and loses structure. As a result the bread does not rise in the oven as it should. I believe the issue could be solved by feeding the starter again before putting it back in the fridge (allowing a couple of hours to start bubbling before chilling) and by giving it an extra feeding before the feeding you need for the recipe. I will try this in the next days and see if it helps. I’m curious to hear if anybody had the same experience... my bread turns out well when I try to boost my starter by feeding it regularly for a day or two at room temp, so I figured the issue must be with my refrigeration routine....

Every time I need to do this I come back to this video. Thanks jack ❤

Hearing you talk like “that famous boy on the TV” makes me so happy. Your passion pours over onto those who watch you, and that will stick with me even more than any of your amazing bread tips. Your videos are great, your instruction is spot on, but we like you because of the pure excitement of what you do. It’s because of you that I’m so excited about making my own bread!

You're funny dude. I like this video. You make it so easy. I wonder what all those other complicated wasteful USA guides are. Feed my starter 250g of flour each day and discard 3 x 1/4 of it? That's just stupid I don't want to waste anything. (Yes I know your other video). Are starters really that sensitive? Seems not. Grandma didn’t feed anything.

Thank you so much Jack! I made a bread using your starter and it’s the best I’ve ever made! I learn sooo much from you :)

It's great hearing you wax nostalgic. Yes, from such humble beginnings, by making a sourdough starter, you have the potential to leave a living legend!

I love that your so stoked that your legacy can be a starter in someone’s fridge for 20years! Keep being awesome!

Haha, even now I can already say that I have known "that boy" before he had 1K subscribers! Great videos and great personality!

I have my first sour dough starter that is 4 days old, it's doing quite good and all thanks to you Jack ❤ I adore you and watch many, many of your videos. I love it when you say "roll it"

Great video!! 4 years on (of course, I only watched this video on 6/21/22) and here's my comment/question... I use your method (minus the peanut butter jar) using an organic, whole grain, stone ground, non-GMO, dark rye flour. At the end of about 30 hours (a bit late) I had a few small bubbles. By the end of day 2, after ONE feeding, it had exploded to more than double its size!! Just full of bubbles! What!? Granted, it was fairly warm being summer here in the US (Pacific Northwest), but not more than 75F. Question: Is it ready to use at this point? Thanks Jack!

Tooo stinking CUTE, you made me smile all the way through 😊😊😊

Much easier to follow the video (at least for me) if you turn down the speed to .75. At .5 Jack sounds like he's been anesthetized.

I’ve got this bit down, I can make a starter, it’s what comes next that has me…🤪 it was costing me a fortune in flour to feed it all the time so I have up.

Ah man. I wish I’d have some starter from that lil chap, Jack. I’d name him Lil’ Jack. 🥰

I am working on my second starter (the first was a "non-starter" haha) and your videos have been great for teaching a lot of things that recipes and other videos leave out. I really appreciate that. I have a couple of questions regarding the water temperature. In some of your other videos, you say that room temperature water is key for sourdough. And in this one, you used water which is 12 °C warmer than what you said the outdoor temperature was. So, I'm a bit confused. Was your room 35°C or is it better to use water that is warmer than the room (but not too hot, of course) to get the starter going? Or, is the room temperature water for the baking portion of the bread? Also, does the type of flour change what temperature the water should be? Like, are some flours better with warmer water and some flours better with water closer to the actual room temperature?

Just started mine today, 75th anniversary of V E day. I've named it Keith. It's a sourdough starter, twisted sourdough starter!

23 C ??😱😂. We're on 35 - 38 the past week. Great for break baking! 😄.

Am I the only one whose confused??? On day 2 did you add? Or feed? With each feed how much do you remove? 😬

There he goes again ... common sense presentation, a little humour thrown in and, to top it all off, gms. Finally we get an easy to follow common sense way of working with sourdough starter from Jack. For the doubters the most accurate way of getting good results is to follow Jack's instructions and bite the bullet and start using gm measurements. What can we say? Jack you are The Man. Thanks for the effort in this video.

There is no flour in any of the stores. So this will have to be a post-Corona project.

Love the fact you don't throw any starter away. Having trouble finding flour at the moment but will be giving your method a go.

while listening to your depiction of future famous Jack, I instinctively clicked the Like button...subliminal stuff going on in there..

Jack, WHEN, not IF, you make it to TV, I will watch every episode! You are an absolute JOY to watch and learn from. I have tried so many sourdough starters and failed, due to the high maintenance and the "tossing out" waste, I gave up years ago. You have resurrected my interest in baking my own sourdough bread again! I have a jar of the starter (on Day 3) using whole wheat flour as the base, since I could not source a good quality whole RYE flour. Is the whole rye flour you use "dark" or "medium"? I had lots of bubbles in my starter today, so I am excited to see what tomorrow brings for making a loaf of this wonderful bread. FYI, THE GREATEST TIP I have learned from watching your videos is the method for creating the tension on the dough so it does not flatten out!! I am not sure how I missed that "bit" in all the bread baking books I own!!!! Keep up the great work, your financial success is on the horizon, but your real success has already been achieved in sharing and spreading your knowledge of baking across the world...

25/25 and keep going without discard? thanks! all other video have to discard... confused

I am so jealous of those people who got a starter from you!

Always thought sourdough starter was much harder to make! Thanks!

This guy cracks me up!! Just LOVE listening to him & seeing his great personality shine through these videos.

See this is where I need to stop. Organic Whole Meal Rye Flour. That's a struggle to get that at a normal supermarket. On Amazon in Australia almost $20 for a 1Kg pack. Forget that.

It's 2am and I'm ready to make my sourdough starter!

Great Stuff Jack! Another inspirational, no-fuss video from you. Thank you. Looking forward to getting "started" . Great tip about "making your own history" too, by noting the birthday on the label, it's origins will never be in doubt. Marvellous stuff, and out-of-the-ordinary too. Yet another reason to watch you every Thursday, Jack: that magic, unique twist that you stick in there out of the blue. A "lightbulb moment". I love lightbulb moments! Keep up the good work Jack. You're a treat! Kind regards. Roy.

Should I do a “float test” before I use the starter for bread?

I began a batch of your starter last week after trying the discard method several times with no success. I got very excited when it grew after the first day. By day three it was like a party in a jar, and I was all set to make bread on day four. But on day four it was kind of dead, and I couldn't revive it. Did I have a case of premature fermentation? Just started another batch yesterday. It's not growing like the first one, but I can see some bubblage on the sides. Any advice? Should I plan to bake on day three? I love your videos more than I can say.

What other flour can I use using this same recipe and feeding steps etc if I have no rye flour near me currently?

Lost my 10 year old starter a month or so ago through sheer neglect. Thanks for the vid as I had forgotten how to make a new one. Nice to see your early work. Cheers.

Hi Jack! Some people advice to keep the lid opened, some others to tight to lid and some others to close with a lid loosely. What do you think about this? Should we let air get inside the sourdough starter ? Thank you!

I could listen to you talk all day! Absolutely love your accent and personality. 😊 Thank you for a sourdough recipe that’s actually easy.

Hi Jack, please help!! I followed your instructions from day 1 through day 4 for the starter. Nothing happened- no bubbles and it isn’t growing. I used rye flour and room temperature distilled water. There is liquid at the top of the starter but no activity. The jar has been on my counter at room temperature for 1 week now. Is it dead?? What should I do? Also, if I have to start over can I use this for waffles? Thank you!

If you ever come to Australia might I suggest to not come in Summer, as 23C is a balmy early Spring day. 35C plus is Summer here and depending where you go ( Cooper Pedy etc ) over 45C is not unusual, in the shade.Thanks for this vid. I'm looking forward to starting my own sourdough starter.

I am 7 days into another RU-vid “Non-Starter”, a tedious one requiring blending 2 types of flours, weighing and discarding and adjusting ratios TWICE A DAY for 14 days. It is slow, slow going with no sign of bubbles on Day 7. Bye bye! I’m taking some of that No-Go starter and moving on with your simple 25 gram approach. BUT, I am using pineapple juice instead of water for the first two additions as it is supposed to control the pH and suppress the bad bacteria. Stay tuned. UPDATE - whoops, I assumed bread proofing temps of 90-100°F would be optimal for starter development...NOT! I murdered my babies. I restarted, keepin my starters in the 75-78°F range (in turned off oven with light on) and lo and behold, it is doubling at the end of Day 2!

Just want to say thank you, Jack. I started a jar following your method yesterday morning (About 32 hours ago). And this morning (after 24hr), I fed it same, 25g flour and 25 warm water. I just checked my jar now and I couldn't believe my eyes! There were bubbles all over when viewing from the side of the jar and it has already risen double, after just 32 hours!!! Is this even possible? I sniffed it a bit but there wasn't really any strong sour smell. I am not sure what to do now. LOL. Should I start making bread or should I feed it a couple of more days? If there was a way to post photo, I'd upload it and share with you. Before using your method, I was trying to make a starter with another complicated method, disinfecting everything, measuring pH value and all, and after two full weeks, nothing! Just a few sad little bubbles with no rising at all. I'm still having a hard time believing what is happening in this jar with your method. Thank you for the video!

Thanks Jack. Just what I wanted - rye and in small quantities (getting expensive as all I’ve had is disasters ☹️) Fingers crossed with your recipe 😊

Great thing to do Jack, lol yes the starter lives on 🙏

Can i make sourdough using all purpose flour?

This channel deserves way more subscribers. You are brilliant.

It would be cool if you made a video of actually making a starter to show us what yours looks like each day

So glad I found your channel! I have given up a few times so far the last couple months and never actually baked a loaf. I do bakers yeast loafs just fine but the starter is such a mystery..

I’m in love 😻 I could listen to you talk about bread all day 🥺

Blimey! Day two and my starter has really kicked off (yes, it’s been hot). Thank you for giving a method where I don’t have to throw away good flour, is not a faff, is not mystical, and is presented in such a clear way. Ta mate.

I read something about dumping half the starter after the first four or five feeds and always wondered about that...Why?

Do you have to use wholemeal rye or will plain strong white bread flour (or normal plain) do? Fancier flours are in short supply right now!

So I have been a regular bread baker for years. I decided to give sourdough a start. I followed your video for starter, I even had organic whole meal rye flour. So did day 1 and 2 and it looked very promising. Then fed it again on day 3 and the next morning, nothing. It didn’t look alive. I don’t know what happened. Any ideas anyone??!

I’m making my starter with this recipe and it is the 5th day. but the mixture is not growing up and no bubbles, only smelling grassy and sour. What should I do with the mixture?

I’ve got a question, say on the 7th day, I decide to use 200g for my sourdough. What will I do with what’s left of my sourdough starter? Do I technically start again from day 1 with what’s left? :) please help! New to this

I’m hoping someone will come back to these vids and help. I’ve started a sourdough starter using this method, but I’m not sure what to do past day 4. My starter is not yet bubbly and active enough to use. What do I do? I fed it 25g flour and water but it’s not enough food for 200g of starter and it smells. Plus I’m going to have to change jars soon if I carry on feeding it. Any ideas? I didn’t want to have to throw half away, that’s why I chose this method.

Can unbleached AP flour be used instead of rye flour?

I don't have rye flour, is the regular white flour ok to use? Just flour and water in the jar? No yeast?? Wow. Equal parts of flour and warm water in the jar. Right?

A lot of other people say that you need to discard half of it every day (while you are beginning)... you didn't say to do that. You just said to feed it... do you not actually need to discard any of it? Just wondering... Also, it would've been better to see you actually do it instead of just you telling us what to do. A lot of people are visual learners, and they do better with actually seeing someone do it.

A lovely video, Jack. I wish I had been one of the lucky people who got a jar of your starter but I'll make one of my own now :-)

If you use unbleached white flour, is measurement the same 100g and 100g of water????

I'm on day 4, bubbles and a rise, excited to bake tomorrow. Cheers for an easy plan with no discard

Hello from Barbados its pretty much always 32 degrees celcius here. I made my very first sourdough starter on Monday night. Using 85 ml of rye flour & 85 ml of warm mineral water. I put the rye mixture in a large mason jar and noticed Tuesday night about 21 hours into the process that my sourdough was already alive. I waited the full 24 hours then fed the mixture. When I woke up and entered the kitchen this morning I am amazed to find my mixture is now thriple in size. Any advice?

New sub This is by far the simplest way to make sourdough with no discard Thank you so very much

Hi Jack, Can you use other flour rather than rye to make your sourdough starter? Cannot seem to source. Could we use strong white flour instead or can you suggest an alternative? We are following your sourdough loaf recipe. Thank you 🙏🏻

Do you have a printable sourdough starter recipe? When do we discard? I’m so lost. Help

Why did my sourdough starter got mouldy? I started it and left it to raise and day 3 when I want to make the sourdough, the starter was mouldy. Thank you for any advice.

Does it have to be 25+25g over 4 days? Or canbi do 25-25-50 something so i can use 100g on day 4?😅

I had bubbles on Day 1 and 2, but on Day 3 I don't think the water was too warm or I knocked out the gas and it isnt as bubbly?! What should I do? Did I kill it?

I made my sourdough starter almost a week ago and it bubbles a little but it doesn’t rise.. how long does it take? It’s not that warm in my apartment but not cold either.. could that be it?

I notice on your instructions for the starter recipe that you say to seal the lid on the container. Fermentation creates CO2 which must create a pressure in the container. Am I taking your instructions too literally and should I leave the lid on loosely.

Can you just start off with the 200g mix rather than the 4 day 25g stepped process?

Look forward to see make that dream come true Jack! All the best. Off to make that rye starter

Plllllllleeeeeeaaaasssssseeeeee no more pencil ✏️✏️✏️✏️✏️✏️✏️✏️✏️✏️✏️✏️✏️😢😢😢😢😂❤

Looks like I’m going to make my own sourdough starter! Wish me luck 🙈

what if u get to the day u baked, day 5 I believe, and your not ready, should u continue to feed it the 25g'd of flour and water for a day or 2 more or put it in the refrigerator a few hours after the day 5 feeding?

Jack, I have a question. I am an experienced sourdough bread maker and have a starter made from unbleached white flour that I have been using for at least ten years. I decided to try your “scrapings” method of starter with whole rye flour. At day 4 I decided it was not working - it smelled like a strong vinegar and there was no apparent activity (bubbles and expansion). I threw it out and have just started over again, determined to make it work this time! Here is the question...I happen to be making vinegar with my husband’s homemade wine. Is it possible that the yeasts from the vinegar (bottles are covered with cheesecloth) are interfering/contaminating the new starter that I am trying to make? Thank you for your response. I love your videos and even though I have been making sourdough bread for nearly 20 years, your videos have taught me quite a few things!

Hi I grew my starter 3 days ago with wholemeal flour. It foamed beautifully on day 2 but there's no action at all on day 3. Should i continue feeding?

Hello Jack! I'm new and binge watched your RU-vid channel over the last few days. I love your channel and have a starter in the works. I'm on day 2 and can't wait to use it. Anyway, I have a question. I notice that when you proof your dough, you only cover it with a towel. Why don't you use plastic wrap? Is using plastic wrap a no-no. That's how I always proof my dough for all rises. Thanks.

Wow...the method worked! I have tried to make starter with butter milk twice, but didn't get the outcome I want. Jack's instruction is simple and easy, now my starter coming to day 4 which looks exactly as he mentioned in the video, bubbly and raised in height. I am going to make my first sourdough today:-). Thanks Jack, and it's quite enjoyable to watch your video, the first time I will laugh to watch reciep video :-).

probably a video on it but with all the wild fermentation what to stop it growing unsafe stuff?

Nice Vid, Jack. Have you heard of the pineapple juice method. I think Deborah Wink pioneered this one. It will make you a believer. I know making a starter is something a serious sourdough baker only does maybe a handfull of times, but this really makes it easy. Cheers!

Most recipes require your to discard some of your starter when feeding. Is there a reason to this pleae

Brilliant guidance. Finally managed to pick up some rye flour. Created the stater yesterday. Low and behold it was bubbling away before the first feed! Still smells grassy though. Looking forward to trying to bake with it.

As someone who celebrates my own conception day (in addition to my birthday), I suggest you record the date the flour and water are first combined as the starter's "conception" day , and it's birthday as the date of it's first successfully leavened loaf of bread. A Yankee Jack.

Hey Jack, OK, we know now how to make a sourdough BUT how do we keep it alive if you bake once a week and keep your sourdough in the fridge? Some say feed it using ratio 1:2:2 others say do it 1:0,5:0,5 ....so I'm lost here....What is your advise? Have a sunny weekend (according to the weather forecast you will)😘

Hello Jack. Love the show! I made a starter in May 2020 here in Burbank California, who I named Eve (the Quarantine blend) and I change up the ratios of flour and water a little and sometimes feed it every four days or so. The sour dough bread I have been making with it is pretty good so I guess it's fine. To me it seems that the starter is fairly forgiving as long as it is foaming up before using it. Any thoughts on that?

Hmm, I seem to remember that there is a 'friendship cake' that uses a starter too. I must have a look for that. I think it was one of German origin but I may be mistaken.

I put my 150 year old starter at the back of the stove while baking a loaf... It cooked. Luckily I shared it with others and was able to get more.

sourdough starter is awesome..i keep mine in the fridge when im not using it..and that liquid layer *hooch* that forms always gets mixed back in.. sourdough is soo easy.. maybe you can give us a few hints to making a quick loaf that still has flavour..or ideas on flour ..ie protein levels and best types..as thats a bit of a minefield! loving my Thursdays with Jack..cheers x

So the entire starter is Rye flour? Can I use wiole wheat flour instead?

So, why Rye???? Why not other flours?

Mine took off like a rocket with bleached AP flour but I used chlorine free, filtered water. I think this has a big effect

I so wish we were mates. You are one inspiring young man. You are why I have starter many years old. Still going strong and yes I have shared a little with people many times over. You are one lovely person.