Creating a sourdough starter from scratch might sound like an intimidating science experiment, but it’s actually a simple and rewarding process that transforms two humble ingredients—flour and water—into the heart of artisanal bread.
This living, bubbling wild yeast and bacteria culture gives sourdough its signature tangy flavor. It connects you to an ancient tradition of bread-making that predates commercial yeast for thousands of years.
Here is how to create a sourdough starter from scratch and make your first loaf.
Getting Started: What You’ll Need
Before diving into the process, gather your materials. Luckily, you don’t need much to get started:
- A glass jar or container (at least 1/2 gallon in size)
- Flour (all-purpose flour works well for beginners)
- Water (filtered or tap water at room temperature)
- A spatula or spoon for stirring
- A breathable cover (like a cheesecloth or a napkin)
Once you have everything in place, you’re ready to begin your sourdough journey.
Step-by-Step Instructions
Day 1: Mixing Your Starter
Combine 3/8 cup of flour and 1/4 cup of water in a glass jar to start your sourdough culture. Stir thoroughly until no lumps are left—aim for a thick pancake batter consistency.
If it feels too thick or doughy, add a few water drops until it loosens slightly. Cover the jar with something breathable, like a cheesecloth or a towel, to allow airflow while keeping bugs out.
Place the jar in a warm spot in your kitchen where it will stay between 70°F and 80°F. This temperature range is ideal for encouraging fermentation.
If your kitchen tends to be cooler, consider placing the jar on top of your fridge or near another warm appliance.
Days 2-5: Feeding Your Starter
Feed your starter twice daily—once in the morning and once in the evening—by adding 3/8 cup of flour and 1/4 cup of water each time. Stir well after each feeding to incorporate air into the mixture.
You should see bubbles form within the first few days as wild yeast takes hold.
During these early days, don’t be discouraged if your starter doesn’t seem very active right away—this is normal!
Keep feeding it consistently; soon enough, you’ll notice more bubbles and an increase in volume after each feeding.
Maintaining Your Starter: The Next Few Weeks
Your starter should be lively and bubbly after five days of regular feedings. However, it may take up to four weeks before it’s robust enough to bake bread that rises well.
During this time:
- Continue feeding it twice daily
- Clean your jar every 6–7 days or whenever the starter becomes active. (To clean your sourdough jar, transfer all the starter to a clean bowl, then wash the jar with warm water and mild soap, ensuring it’s residue-free. Once dry, return a portion of the starter to the jar, feed it as usual, and discard or use the rest.)
- Use any discard (the portion you remove before feeding) in other recipes like pancakes or biscuits
Once your starter consistently doubles in size after feedings, it’s ready for baking!
Baking with Your Sourdough Starter
When your starter is mature enough to bake with (usually after several weeks), you can use it in any sourdough recipe by simply replacing commercial yeast with your homemade starter.
For example:
- Feed your starter 4–12 hours before using it in a recipe
- Ensure it’s bubbly and doubled in size before adding it to the dough
Now that you have an active starter on hand try making beginner-friendly sourdough bread by combining flour, water, salt, and some of your bubbly starter.
Let the dough rise slowly over several hours before shaping and baking.
Don’t Miss These:
Hummingbirds Aren’t Just After Nectar—Here’s What They Need
15 Survival Myths That Could Cost You Your Life
Say Goodbye to Leaf Scorch with These 10 Plant Care Tips
17 Plants That Add Beauty & Amazing Scents to Your Yard
DIY Mole Control: Does Dawn Dish Soap Really Work?
15 Ways to Repurpose Supplement & Pill Bottles for Everyday Use
Transform Your Shower Routine with DIY Aromatherapy Steamers
Say Goodbye to Mosquitoes with These DIY Mason Jar Candles
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.