Comments on: How to Make a Sourdough Starter

By: Melissa Griffiths

Melissa Griffiths — Mon, 27 Apr 2026 00:08:54 +0000

You can just feed it more to increase the amount- if you have 50 grams, feed it 100 of water and 100 of flour and now you have 250 grams! The starter isn’t determining how sour things are, it’s the amount of time it’s fermenting the bread, the longer the ferment the more sour it gets. And if you used the starter Friday night, I’d feed it Friday night to replenish it and stick it in the fridge or plan on using it again the next day (I keep mine in the fridge full time except the day I’m baking with it…)

By: Christin Klingmann

Christin Klingmann — Wed, 22 Apr 2026 16:58:26 +0000

Hi!!! Your sourdough bread was the first recipe I have made, and everyone has loved it! A friend of mine gave me a starter. I feel like it is not as “sour” anymore. What can I do about that? Didn’t she give me a lot, maybe 50 grams? I would love to increase it so I could bake more bread for my family! Also, after I use the starter on Friday night to get the bread started, should I feed it again? Or do I wait until Saturday to feed it?

By: Melissa Griffiths

Melissa Griffiths — Fri, 20 Mar 2026 20:05:06 +0000

In reply to Pat. Make some pancakes, cookies, brownies, waffles, or the like or compost it! You can find lots of "discard" recipes on my site too.

By: Pat

Pat — Wed, 18 Mar 2026 02:38:39 +0000

What do I do with discard

By: Sue Roche

Sue Roche — Sat, 14 Feb 2026 01:45:04 +0000

In reply to Sue Marie. Thanks! I'll try that!

By: Melissa Griffiths

Melissa Griffiths — Thu, 12 Feb 2026 20:25:36 +0000

In reply to Sue Marie. You don't need to feed it twice a day. I would do this: change your discard and feed to every day AND change the ratio of your discarding to 2:2:1 (flour:water:stater) so that you are working with a little more food for the starter. I would do 50 grams water to 50 grams flour with 25 grams starter. Cover the jar completely, like screw on a lid if you are getting a crust, and go ahead and use your warming plate at 70 degrees. I bet it'll be ready to go in 3 more days. Keep me posted!

By: Sue Marie

Sue Marie — Thu, 12 Feb 2026 18:33:22 +0000

So I’m starting my fourth week (Day 22) on trying to get my starter to work….I’ve changed flours twice (now using Rye) and it seems to be working better, doubling easily in a few hours, but then builds a hardened surface. Under this surface it looks good with fluffy “honey comb” texture, but no bubbling, probably due to the hardened surface? I’m using a warming plate and can only get temp up to 72 degrees w/o this temp stays at 68 degrees but still seems to respond. I started with larger/wider glass jar and using same flour, it didn’t double at all, so I’ve dumped that and now just using Mason Jar. Should I try feeding it 2 times a day or after it doubles (almost triples)? I’m on about day 7 on this Jar? And started discarding every other day a couple of days ago.

By: Melissa Griffiths

Melissa Griffiths — Mon, 02 Feb 2026 16:41:45 +0000

In reply to Sue Roche. You can keep what you have, switch the flour with the next discard and feed and feel free to email me if you need some more help. Or DM me on instagram and I can send you a voice message! Happy to help!

By: Sue Roche

Sue Roche — Fri, 30 Jan 2026 20:12:34 +0000

I covered it with Plastic wrap and there is alot of condensation on the inside of the plastic wrap, so It appears that it has moisture, but I’m still getting a hard dry layer (although not is big)? Should I just try to start over with a different flour?

By: Melissa Griffiths

Melissa Griffiths — Fri, 30 Jan 2026 01:34:16 +0000

In reply to Sue. we just moved to a super cold house, I get it! Yes, you can move to a lid, keep it warm and covered and that will help a lot!