How To Make a Sourdough Starter – Beginner’s Guide

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Learn how to make sourdough starter from scratch. All you need is flour, water, and a little patience. With this easy-to-follow routine, you’ll soon be on your way to enjoying the simple pleasures of baking sourdough bread.

Years ago, when I started making sourdough bread, it seemed like such a mystery.

I didn’t understand how sourdough starter works, and I really didn’t understand what “sourdough discard” is.

Since then, I’ve learned that sourdough is, yes, a science and an art—but it isn’t a mystery. Really, sourdough is an easy (and delicious) way to reclaim simplicity in your home and weekly routine.

If you want to make sourdough bread, the first step in the journey is to establish your own starter.

If you landed on this post, you probably feel like I did when I first started making sourdough: confused and unsure of what a sourdough starter is—nevertheless, how to make and use one.

And this is where some folks pump the breaks on their sourdough dreams. But before you come to a screeching halt, stay with me. I’ll walk you through each step of making a sourdough starter.

Within 7-14 days (yes, it does take some time), you will be ready to start the next step of your sourdough journey and enjoy the simple pleasures of baking homemade bread with wild yeast…that you cultivated!

What Is a Sourdough Starter?

Sourdough starter is a fermented combination of flour and water used in place of commercial yeast. Basically, in the simplest terms, sourdough starter leavens dough.

As the grains ferment, the wild yeast produces carbon dioxide (aka bubbles). These bubbles eventually make your bread rise.

But more than that, I also believe that sourdough starter is a vital ingredient when it comes to scratch cooking.

Not only do I bake sourdough bread for my family every week, I also use starter for flatbreads, homemade donuts, sourdough Cinnamon Toast Crunch, and more.

Truly, sourdough starter has changed the way I think about cooking meals and feeding my family.

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Why You’ll Love Keeping Starter Around

• Fermented grains: The natural yeasts and bacteria in sourdough starter premetabolize the grains, making them easier for our bodies to digest.
• Versatile ingredient: Sourdough starter can be used for recipes like sourdough sandwich bread, Pop Tarts, and lemon bars.
• Heirloom skill: Making your own sourdough starter and sourdough bread are heirloom skills that foster connectedness and creativity in our lives.
• Simple pleasure: My weekly sourdough routine is an uncomplicated way to reconnect with joy in my home. There is nothing like taking a bite of homemade sourdough. It’s joyful every. single. time.

Health Benefits of Sourdough

Many studies suggest sourdough is a healthier option than other breads because it undergoes a long fermentation process.

When you set sourdough dough aside to ferment, it seems like all that happens is that a bunch of bubbles start making the dough rise. But really, it’s a whole micro ecosystem at play that makes grains easier for humans to digest.

The wild yeast and bacteria in sourdough starter digest and neutralize phytic acid present in the grains.

Phytic acid is a natural substance in wheat, beans, nuts, and other seeds. It’s main function is to store phosphorus in seeds.

Though phytic acid is good for seeds, it’s not great for humans. In short, phytic acid binds to minerals in your digestive system, such as calcium, magnesium, iron, zinc, chromium, and manganese.

Humans lack the enzyme to digest phytic acid, so when it binds to essential minerals, we cannot absorb them (source).

This is likely why, long before sourdough became trendy, other cultures fermented grains, veggies, and more.

Also, it is also widely suggested that gluten-intolerant (not celiac) people can tolerate sourdough. However, if that applies to you, I suggest talking with your healthcare provider to see if sourdough is a good choice for you.

How Long Does It Take To Make a Sourdough Starter?

The answer to this question is a little vague. Many factors determine how long it takes to make a sourdough starter. The temperature, type of flour, water conditions, and other factors contribute to the overall process of creating a starter.

In general, most folks have an active sourdough starter within 7-14 days, but sometimes, it can take a little longer.

The name of the game in sourdough is patience. If it seems like it is taking a long time, hang tight and keep feeding your starter!

When Can I Start Using My Sourdough Starter?

You can start using your sourdough starter once it is regularly doubling in size.

When I was making my starter, I wanted to use it so badly. It’s exciting and fun to create a wild yeast culture, but the results will be disappointing if you try to use it too soon.

It does take a little time to make a sourdough starter, but it’s worth the wait!

Is Making a Sourdough Starter Hard?

Not at all! Making a sourdough starter is as simple as mixing flour and water. It does, however, require a little bit of patience. It can take anywhere from 7-14 days of twice-daily feedings to get your starter going.

But once you make it through that initial stretch, it is easy peasy and only requires a quick weekly feeding routine.

The hardest part of making a sourdough starter is not overthinking it. There is endless information out there about sourdough that can create a lot of confusion and is a massive timesuck if you aren’t careful.

For now, just follow these simple instructions. Remember, all you are doing at this moment is mixing flour and water. I’ll walk you through the baking part after you make your starter.

Tools You Will Need

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• Jars: I use Mason jars to store my sourdough starter.
• Cotton cloth: I cover my starter with a square of 100% cotton and secure it with a rubber band.
• Rubber bands: Grab a few rubber bands: one for securing the cloth lid and one for placing around the jar to mark the starting point (this is an easy way to tell if your starter is doubling).
• Kitchen scale: Using a kitchen scale ensures a precise 1:1 ratio of starter, flour, and water.
• Measuring cups: If you don’t have a kitchen scale, I included the cup measurements in the printable recipe card below.
• Spurtle: Fitting a large spoon inside of a jar can be tricky. So I’ve recently switched to using a spurtle (best name for a kitchen tool, ever!). A spurtle makes stirring thick starter easy. Before the spurtle discovery, I used the handle of a wooden spoon.
  

Ingredients

• Whole wheat flour: I prefer whole wheat flour. I’ve had great results with both King Arthur whole wheat and Pillsbury. Rye flour will also work. The type of flour you feed your starter during the first few days matters, so stick with whole wheat or rye.
• All-purpose flour: I use Costco organic all-purpose flour. But any brand of flour should work. For the best results, I recommend using unbleached all-purpose for Days 3-end.
• Water: I’ve used filtered water from my fridge for years, and it has worked great. Some sourdough bakers claim tap water makes their starter sluggish, but I have not experienced this firsthand. Make sure the water is cool or room temperature.

How To Make a Sourdough Starter

Day 1

In a clean jar, mix together 113 grams of whole wheat flour and 113 grams of water. (For cup measurements, this is 1 cup flour and 1/2 cup water).

Be sure to stir thoroughly until no dry flour remains. The consistency should be similar to a very thick pancake batter.

Cover with a cotton cloth and secure the cloth around the neck of the jar with a rubber band. A loose-fitting lid will also work.

Allow to sit out at room temperature for 24 hours.

Day 2

By Day 2, you may or may not see bubbles. Either way, measure out 113 grams of your starter and put it in a clean jar.

Throw the remaining starter away (the starter you throw away is called “discard”).

Add 113 grams of whole wheat flour and 113 grams of water to the 113 grams of reserved starter. Mix thoroughly.

Cover, and allow to sit out for 24 hours.

It is normal for a new starter to double really quickly and then slow down. That initial doubling is just a big influx of yeast and bacteria working itself out and stabilizing. Even if your starter doubles at this point, keep following the remainder of the feeding instructions.

Day 3-End

Measure out 113 grams of starter and place it in a clean jar. Throw the remainder away (this is “discard”).

Add 57 grams of whole wheat flour and 56 grams of all-purpose flour (that totals 113 grams of flour) to the 113 grams of reserved starter. Mix together with 113 grams of water.

Cover, and allow to sit for 12 hours.

After 12 hours, repeat Steps 1 and 2, using half whole wheat and half all-purpose.

Continue this every 12 hours (or as close as your schedule allows) until your starter regularly has lots of bubbles, doubles in size, and smells similar to sourdough.

This can take 5-10 days (or even more), depending on the environmental conditions, the flour you are using, and your consistency with feeding. The trick is to keep feeding it.

Video – Sourdough Starter Tutorial

What To Do with Your Established Starter

Once your starter is regularly doubling, it’s time to start baking! When you are ready to try your hand at a sourdough bread recipe, use the amount of starter called for in the recipe.

But don’t forget to leave some in the jar to save as your “master starter.” What’s left in the jar is what you will feed and maintain for future baking.

Tips for Making a Sourdough Starter

• Mark the jar: After each feeding, you can mark where your starter began by placing a rubber band on the jar at the same height as your starter. That way, you’ll be able to tell if it is doubling.
• Cover the jar loosely. The lid should not be tight. The bacteria and yeast’s off-gassing creates pressure that can shatter the glass if there isn’t breathing room. Use 100% cotton secured with a rubber band or a loose-fitting lid.
• Use a kitchen scale: The 1:1:1 ratio referenced in the sourdough world always refers to grams. So, I recommend using a kitchen scale for a precise 1:1:1 ratio.
• Stay warm: The warmer the spot, the more active the yeast and bacteria will be. Try to keep your starter in a spot that is 70°-80° F. If you don’t have a warm spot, a proofing box can help.

How To Maintain a Sourdough Starter

Once you establish your starter, it will need a little care and maintenance. But don’t worry—caring for a sourdough starter is really easy and low-maintenance.

The Fridge Method for Weekly/Occasional Baking

For most home bakers, I recommend storing your sourdough starter in the fridge. This is the most hands-off way of maintaining a healthy sourdough starter.

The low temperature of the refrigerator slows down the fermentation process, so you do not need to feed it as often.

How To Store Your Starter in the Fridge:

1. Take your sourdough starter out of the fridge and discard half.
2. Transfer the remaining starter into a clean jar.
3. Feed it equal parts (1:1:1 ratio). So if you have 50 grams of starter, feed it 50 grams of flour and 50 grams of water.
4. Bake or store.
   • If you plan on baking, allow your starter to sit in a warm spot until doubled. Then, bake as usual.
   • If your starter is headed back into hibernation, immediately put it in the fridge.

The Counter Method for Daily Baking

I keep my starter on the counter during busy baking seasons, like the holidays, because I use it daily.

This route, though easy, requires daily attention. Plus, depending on how much starter you use each day, it can accumulate an overabundance of discard.

How To Store Your Starter on the Counter:

1. Store your starter at room temperature or in a warm spot, and cover it with a loose-fitting or breathable cloth lid.
2. When it is time to feed your starter, discard half.
3. Feed the remainder or the “master starter” with equal parts flour and water. So if you have 50 grams of starter, feed it 50 grams of flour and 50 grams of water.
4. Repeat every 24 hours. Note: In order to stay active, your starter will need to be in a spot that is 70-80 degrees F.

Video – My Once-a-Week Starter Routine

FAQs & Troubleshooting

Why does my sourdough starter stink?

At some point, you may notice that your starter is a little stinky. That is completely normal and means that the bacteria and yeast are working. Keep feeding, and it will eventually begin to smell pleasant, like sourdough.

When I was making my starter, it smelled like parmesan cheese for a few days. Now, when parmesan cheese stinks like parmesan cheese, it smells good. When anything else smells like parmesan cheese, it’s kind of gross.

If the smell persists for more than a few days, try feeding it a full 113 grams of whole wheat flour again.

My starter hasn’t doubled yet. What should I do?

If your starter doesn’t double after Day 7, you can switch back to feeding it 113 grams of whole wheat. Whole wheat’s microbiome can give it a boost.

My starter doubled around Day 2 or 3, but it hasn’t since. What should I do?

Keep feeding it! It is normal for a new starter to double really quickly and then slow down. That initial doubling is just a big influx of yeast and bacteria that’s working itself out and stabilizing.

Why use whole wheat flour?

Whole wheat flour (and rye) is less processed and contains the entirety of the wheat kernel. As such, it has more nutrients and microbes that encourage fermentation.

There is gray liquid on top of my starter. What is it?

That is called “hooch,” and it’s a tell-tale sign that your starter is hungry. In short, it is alcohol, a by-product of fermentation. Either stir it back into the starter or pour it off. Then, feed as usual.

I forgot to feed my starter! What do I do?

Sourdough starter is surprisingly resilient. If you forgot to feed it, just discard and resume your regular feeding schedule.

Do I feed the discard?

No, if you feed the discard, you are simply creating more starter. As its name implies, discard should be thrown away or reserved for discard recipes.

Keep in mind, though, that discard should not be consumed until your starter is fully established (10-14 days).

When can I start using the discard in other recipes?

Once your starter is established, you can cook and bake with discard. Until then, while the bacteria and yeast work themselves out, throw it in the trash (not down the sink).

How much sourdough starter do I need to keep?

Really, it’s a matter of personal preference and need. I usually keep about 250 grams of starter for my weekly baking needs. But if you bake less, you don’t need to keep that much starter. If you bake more, you can always keep more.

Do I have to use a clean jar with each feeding?

Theoretically, no. But it is best to give your baby starter the best chances for growth. By using a clean jar, you are eliminating some of the potential for mold growth.

I’ve gone through phases where I don’t swap jars until there is an accumulation of dried starter, and it has worked just fine.

What if I see mold in my starter?

Mold is always a no-go. Unfortunately, if you see mold, you will have to throw away your starter and go back to the drawing board.

More Sourdough Posts You’ll Love

• Can You Freeze Sourdough Starter? Yes, Here Is How.
• How To Convert Any Yeast Bread Recipe to Sourdough
• Sourdough Apple Cinnamon Bread – Discard Recipe
• Sourdough Burger Buns Recipe – Soft and Fluffy!
• How Long Can Sourdough Dough Stay in the Fridge?
• Simple Freezer-Friendly Sourdough Pizza Dough Recipe

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