Imagine the aroma of freshly baked bread wafting through your kitchen, the satisfying crunch of a perfectly crisp crust, and the tangy, complex flavor that can only come from a well-crafted sourdough loaf.
The secret to achieving this bakery-quality bread at home lies in the humble sourdough starter—a bubbling, living mixture of flour, water, and wild yeast that acts as the foundation for all your sourdough adventures.
With a little patience, a dash of curiosity, and the guidance of this beginner’s guide, you’ll soon be nurturing your own thriving sourdough starter and unlocking the door to a world of delicious, artisanal bread.
What Is a Sourdough Starter?
A Sourdough Starter is a fermented flour and water mixture containing wild yeast and bacteria. These microorganisms work together to leaven and flavor your bread.
Unlike commercial yeast, a sourdough starter requires regular feeding and maintenance to keep it active and healthy.
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Creating a sourdough starter from scratch is a simple process requiring two ingredients: flour and water. By combining equal parts of these ingredients and allowing them to ferment at room temperature, you’ll cultivate the wild yeast and bacteria naturally present in the air and flour.
How to Make Sourdough Starter:
- Mix flour and yeast, then gradually beat in water until smooth.
- Transfer to a glass jar.
- Place a plate underneath the container to catch any potential overflow due to expansion.
- Cover and store the mixture in a warm, dry place for 4 days or until it smells sour.
- Transfer the fermented starter to a plastic airtight container and store it in the refrigerator until ready to use.
To Keep Starter:
- Once per week, beat in 1 tablespoon of all-purpose flour and 1 tablespoon of warm water until smooth.
- Let the replenished starter stand overnight or until it becomes bubbly.
- Cover and refrigerate until ready to use.
To Replenish Starter:
- For each 1 1/3 cups of starter used in a recipe, add 1 1/3 cups of all-purpose flour and 1 1/3 cups of warm water to the remaining starter.
- Beat the mixture until smooth.
- Cover and let the replenished starter stand overnight or until it becomes bubbly.
- Refrigerate the starter until ready to use in your next sourdough recipe.

Sourdough Starter
Equipment
- 2-quart glass Jar
- Cheesecloth or other breathable material to cover
Ingredients
- 3 1/2 cups all-purpose four
- 2 1/4 tsp or one package regular or quick active dry yeast
- 2 cups warm water should be very warm but not hot to the touch
Instructions
- In a large non-metallic container, such as a 2-quart glass jar, combine 3 1/2 cups of all-purpose flour and 2 1/4 teaspoons (or one package) of regular or quick active dry yeast.
- Gradually add 2 cups of very warm water to the flour mixture, beating until the mixture becomes smooth and well-combined. The water should be warm to the touch but not hot.
- Place a plate underneath the container to catch any potential overflow, as the starter will expand during the fermentation process.
- Cover the container with cheesecloth or another breathable material to allow air circulation while preventing contaminants from entering the starter.
- Store the covered container in a warm, dry location for 4 days, or until the starter develops a distinctly sour aroma, indicating that the fermentation process is complete.
- Once the starter has fermented, transfer it to a plastic airtight container and store it in the refrigerator until you’re ready to use it in your sourdough recipes.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.