How to Make Sourdough Starter

Why You’ll Love This Recipe

Making your own sourdough starter is a rewarding process that allows you to create delicious homemade sourdough bread with a deep, tangy flavor. With just two ingredients—flour and water—you can cultivate wild yeast and beneficial bacteria that will give your bread its signature rise and taste. Once active, your starter becomes a living kitchen companion you can use for years to come.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

unbleached all-purpose flourfiltered or dechlorinated water

directions

Day 1

In a clean glass jar or container, mix ½ cup of unbleached all-purpose flour with ¼ cup of filtered water.
Stir thoroughly until no dry flour remains.
Cover loosely with a lid or cloth and leave at room temperature (ideally 70–75°F or 21–24°C).

Day 2

Check for bubbles and a slightly tangy aroma.
Discard half of the starter (about ¼ cup), and feed it with another ½ cup of flour and ¼ cup of water.
Mix well, cover loosely, and leave at room temperature.

Days 3–6

Continue the discard-and-feed routine every 24 hours.
By day 4 or 5, your starter should become more active with increased bubbling and a stronger sour smell.
If your kitchen is cool, it may take a bit longer.

Day 7

The starter should double in size within 4–6 hours of feeding and have a pleasant sour aroma.
You can now use it in sourdough recipes or store it in the refrigerator for future use.

Servings and timing

This recipe yields approximately ½ cup of active sourdough starter.
Preparation time: 5 minutes per day over 7 days
Total fermentation time: 7 days
Total hands-on time: About 35 minutes

Variations

Use whole wheat flour to encourage faster fermentation in the early days.
Try a blend of rye and all-purpose flour for more complex flavor.
Adjust feeding ratios (1:1:1 or 1:2:2) based on your starter’s activity and baking needs.

storage/reheating

Store your mature sourdough starter in the refrigerator in a loosely covered jar.
Feed it once a week if not baking regularly.
To revive, discard half and feed with equal parts flour and water, leaving it at room temperature until bubbly.

FAQs

What is a sourdough starter?

It’s a mixture of flour and water that captures wild yeast and bacteria from the environment to ferment dough.

Why is my starter not bubbling?

It might need more time, warmth, or more frequent feeding—make sure you’re using unbleached flour and filtered water.

Can I use tap water?

If it’s chlorinated, no. Chlorine can inhibit yeast growth. Use filtered or dechlorinated water.

How do I know my starter is ready?

It should double in size within 4–6 hours of feeding and have a pleasant sour smell.

Can I speed up the process?

Yes, keeping the jar in a warm spot (around 75°F/24°C) helps. Using whole grain flour early on can also help.

What if my starter gets moldy?

If you see mold (pink, orange, green, or fuzzy), discard the starter and start over.

How often should I feed my starter?

Daily at room temperature, or weekly if stored in the fridge.

Do I always have to discard?

Yes, discarding controls the acidity and size of the starter. Once it’s established, you can use the discard in recipes.

Can I freeze my starter?

Yes, freeze a small portion in an airtight container for backup. Thaw and feed to revive.

Can I use other flours?

Absolutely—rye, whole wheat, and spelt all work well and may boost activity.

Conclusion

Creating a sourdough starter is simple, cost-effective, and deeply satisfying. With just a bit of daily attention, you’ll develop a powerful natural leavening agent that opens the door to a world of artisanal baking. Once your starter is active, it becomes a lasting, flavorful foundation for countless delicious loaves and baked treats.

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