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Demystifying Sourdough – Everything You’ve Ever Wanted To Know About Sourdough Starter – Why It’s Better For You – And How To Start One

The ultimate sourdough guide with common terms and troubleshooting tips.
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This is your ultimate guide to sourdough starter and becoming a super healthy sourdough baker extraordinaire!

Sourdough can seem like a daunting and intimidating baking challenge but I’m writing this guide to show you how easy it is.

I will explain what sourdough is, how it works, and how to make it work for you. If you ever feel intimidated during the sourdough process just try to remember that up until two hundred years ago, all leavened bread was made traditionally with wild yeast and bacteria (sourdough)!

My fifteen year old sourdough is my pride and joy. I bake with it at least once a week and it’s become a part of my family and part of my history and evolution as a chef.

I’ve recently made a commitment to only eat soaked and fermented grains for the rest of my life.

I know, that’s a big commitment!

What that means is that I now make my own breads, crackers, pancakes, waffles, biscuits, muffins, tortillas, pasta, pastry crust, cookies, cakes, English muffins, and quickbreads all with my trusty and very happy mother starter.

It is my mission to transform every recipe that uses wheat flour into a sourdough recipe.

You can see all of my sourdough recipes here.


She of the beautiful Sourdough baked goods from Butter For All

Beautiful Sourdough Baked Goods
Copyright Butter For All

Page Guide

Page 1. Intro
Page 2. What Is Sourdough?
Page 3. Bread Terminology
Page 4. Why Eat Sourdough?
Page 5. Tools
Page 6. Starter Recipe
Page 7. Fresh Starter vs. Discard
Page 8. Starter Hydration & Feeding
Page 9. Favorite Recipes
Page 10. Troubleshooting Sourdough
Page 11.  Starter Insurance Policy
Page 12. Using Stale Bread
Page 13. Recipes You Don’t Want To Miss
Once you try this easy sourdough pie crust you will never go back. Fermented grains and real butter make this recipe a nourishing tradition.
Sweet And Buttery Sourdough Pie Crust - Traditionally Fermented For A Nourished Diet
Freshly fired, golden brown and crispy Parmesan and sourdough crusted chicken strips.
Parmesan And Sourdough Crusted Chicken Strips - Fried in Traditional Fat


Thursday 9th of July 2020

Please help me my sourdough bread always comes out sour . i did float test . how can i get no sour sourdough bread . Thanks


Thursday 9th of July 2020

Hi thank you for sharing. Is there anyway to print all the pages in one document without cutting and pasting?

Erin Cork Woolfolk

Monday 22nd of June 2020

Hi! I've been following along with your sourdough guide and had what I thought was a great starter after 2 weeks of feeding it. There were lots of bubbles and it was doubling in size after being fed. I used it to bake your whole wheat sourdough bread, but the bread didn't rise very much when baked. The bread dough had doubled in size overnight when left out, like the directions say it should. I put it in the refrigerator for about 24 hours before baking. I put the dough in the oven cold straight out of the refrigerator, should I have let it come to room temperature before baking?

Butter For All

Wednesday 24th of June 2020

Hi Erin,

I'm so sorry to hear it. It could be that the starter isn't strong enough to do a cold ferment (YET). Yes, if it didn't rise in the fridge, I would let a new starter come to room temp and rise before baking. Or even better, try shaping the dough and leaving it to proof again at room temp next time. You could also sub up to 50% bread flour if the WW is still too dense! Let me know how it goes!



Monday 25th of May 2020

Hi! We received starter from a friend of ours who has been making bread for years. We've had it for almost a week now and have been feeding it but after about 3 days of normal results it now looks really soup-y every morning and hasn't grown at all..did we mess it up or is it salvagable?


Saturday 6th of June 2020


I am new to this. I started with 50/50... on day 2 you tell us to remove half and add in 25/25... next day we remove the 50 and add 25/25 until we need to feed twice a day. Doesn't it rise? You have a photo posted with it overflowing :( is this starter for one time only? 50 grams in total? What about recipes that say 125g? :( now what? Thank you!

Butter For All

Wednesday 27th of May 2020

Hi Emma,

It's salvageable! Just keep feeding it. Every 12 hours. The yeast/bacteria ratio probably changed due to the flour/water/environment you are using. It might take a bit of time to equal out again. Let me know how it goes.


Carol Warner

Saturday 16th of May 2020

Hi Courtney, So by day 15, you have a strong starter ready for baking but it’s only around 50g. You need 250g of starter, and add 125g each flour and water...would this increased volume weaken the starter? And if it’s a whole meal starter, is it okay to change to white flour or 50/50 white/whole meal? ~Carol~

Butter For All

Wednesday 8th of July 2020

Hi again, Carol!

That is exactly what you do. You build the starter to the desired amount before using it. It actually does the opposite, and strengthens the starter by giving it plenty of food! Once your starter is established you can use any flour to feed it, but I keep mine with AP and save my nice whole grain flour for bread! Note that different flours may have different results so it's best to watch your starter and judge based on how it reacts!

Hope that helps!