How to Begin a Sourdough Starter: A Step-by-Step Guide

Starting your own sourdough starter is a fun and rewarding process that connects you to centuries of baking tradition.

Whether you’re aiming for crusty artisan loaves or fluffy pancakes, your sourdough starter will become the heart of your home baking.

In this blog post, I’ll walk you through the steps to create your own sourdough starter from scratch, share tips to help you succeed, and answer common questions along the way.

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What is a Sourdough Starter?

A sourdough starter is a natural leavening agent made from flour, water, and wild yeast.

Unlike commercial yeast, which is instant and predictable, a sourdough starter grows its own natural yeast and lactobacilli (good bacteria) from the environment.

This gives sourdough its signature flavor and texture.

What You’ll Need:

Unbleached flour (whole wheat or rye to start, then switch to all-purpose)
Water (preferably filtered or non-chlorinated) we have well water and it works great
A glass jar or plastic container
A kitchen scale
A clean towel, shower cap, or lid (but not airtight)

Day-by-Day Process to Create Your Sourdough Starter

Day 1: Mix Flour and Water

In a clean jar, mix 25 grams of unbleached flour – whole wheat or rye flour and 25 grams of room-temperature water.
Stir the mixture until no dry flour remains. The consistency should be like thick pancake batter.
Cover loosely with a cloth or lid and leave at room temperature for 24 hours.

Day 2: Feed Your Starter

Check your mixture. You might not see much change yet, but that’s normal. If you see bubbles, that’s a great sign!
Discard half of your mixture. Add 25 grams of all-purpose flour and 25 grams of water. Stir and cover loosely again.
Leave it for another 24 hours.

Day 3: Keep Feeding

By now, you should start seeing small bubbles, which means the wild yeast is developing. If you don’t, be patient—it may take a bit longer.
Again, discard half the mixture and feed it with the same amount of flour and water as before.
Stir, cover, and let it sit for 24 hours.

Day 4-7: Build Strength

Each day, continue to discard half of your starter and feed it with equal parts flour and water.
By Day 5 or 6, your starter should be bubbly, smell slightly tangy, and double in size within 4-6 hours of feeding. It’s almost ready!

Day 7: Ready to Bake

Once your starter consistently doubles in volume a few hours after feeding, it’s ready to be used for baking.
At this point, you can either use it in a recipe or store it in the fridge for weekly feedings.

See Also: The Best Sourdough Bread Recipe

Tips for Success

Use Whole Grain Flour Initially: Whole wheat or rye flour encourages faster fermentation, helping your starter build strength. After Day 3, you can switch to all-purpose flour.
Use Filtered Water: Tap water with chlorine can inhibit yeast growth. If possible, use filtered or bottled water.
Maintain a Warm Environment: Starters thrive at room temperature (70-75°F or 21-24°C). If your kitchen is cool, consider placing your jar in a warmer spot, like near an oven or in a cupboard.
Consistency is Key: Feed your starter at the same time each day, and discard half before feeding. This keeps the yeast and bacteria in balance.
Be Patient: It can take anywhere from 5 to 14 days to create a strong starter. Don’t rush the process!
Use a Weck jar: The threads around the top of a mason jar are difficult to clean once they get covered with starter.

Q&A: Common Sourdough Starter Questions

Q: My starter smells like vinegar. Is that normal?
A: Yes, a slight vinegar or sour smell is typical in the early days. It’s caused by the lactobacilli producing lactic acid, which gives sourdough its tang. If the smell is strong, it might just mean it’s hungry and needs feeding.

Q: What if I see no bubbles after 3-4 days?
A: Don’t worry! If you don’t see bubbles, try adjusting the temperature by moving your jar to a warmer spot. Using whole grain flour can also give your starter a boost.

Q: Do I have to discard half every time I feed it?
A: Yes, discarding half prevents your starter from growing too large and helps maintain the right balance of yeast and bacteria. But don’t throw it away! Use the discard in pancakes, crackers, or even as a thickener for soups.

Q: How do I know if my starter has gone bad?
A: A starter is very resilient, but if it develops a pink or orange tinge, or if it smells rotten (like spoiled food), it’s time to start over.

Q: What’s the difference between a young and mature starter?
A: A young starter (less than a week old) may not have enough strength to properly leaven bread. After two weeks of regular feeding, it will be more mature, resulting in better rise and flavor.