If you’ve ever dreamed of baking fresh sourdough bread at home, it all starts here—with a simple, reliable sourdough starter. This method uses just two ingredients and step-by-step guidance to help you create a bubbly, active starter you can use for everything from rustic loaves to baguettes and rolls.
Along the way, you’ll learn how to feed, maintain, and troubleshoot your starter so it lasts for years.
What is Sourdough Starter?
Sourdough starter is a natural leavening agent made by fermenting flour and water. Wild yeast, naturally present in flour, becomes active when mixed with water and given time to rest between feedings.
Unlike baking with commercial yeast, sourdough takes more time—but the payoff is unbeatable flavor, texture, and aroma. This is the way bread was made for centuries, and once you taste the results, you’ll understand why.
Tools You’ll Need
Aside from flour and water, a few tools will make the process easier and more accurate:
- Kitchen scale – For weighing flour and water in equal parts (grams).
- Chopsticks – Great for stirring in tall jars.
- Glass measuring cup – For easy pouring of water.
- Scoop or spoon – To add flour.
- Medium glass bowl – Ideal for the first few days.
- Plastic wrap or reusable food wraps – To loosely cover during early fermentation.
- Glass jar with lid – For storing your mature starter.
Choosing the Best Flour for Your Starter
The flour you choose will affect both the fermentation process and the flavor of your bread.
- Unbleached all-purpose flour – Produces a mild, crusty bread (similar to Italian loaves) and is slower to ferment.
- Whole wheat or rye flour – Ferments faster and creates stronger sourdough flavor, thanks to higher natural yeast content.
Tip: Never use bleached flour—it can slow or stop fermentation.
How to Make Sourdough Starter (7-Day Guide)
Total Time: About 7 days (sometimes a day or two more)
Ratio: Always equal parts flour and water, by weight
Day 1
- Mix 50 g flour + 50 g water in a medium glass bowl. Stir well.
- Cover loosely and leave at room temperature.
Day 2
- Add 50 g flour + 50 g water to yesterday’s mixture. Stir, cover, and rest at room temperature.
Day 3
- Discard half of your starter.
- Add 100 g flour + 100 g water to what’s left. Stir, cover, rest.
- (Discarded starter from days 3–6 isn’t strong enough to bake with—just toss it.)
Day 4
- Discard half the starter.
- Add 150 g flour + 150 g water. Stir, cover, rest.
- You should start seeing bubbles and smelling a mild tang.
Day 5
- Repeat the Day 4 process.
- At this point, you can transfer the starter to a clean glass jar.
Day 6
- Discard half.
- Add 200 g flour + 200 g water. Stir, cover, rest.
- Your starter should be bubbly and airy by now.
Day 7
- If it’s very bubbly and doubles in size after feeding, it’s ready to bake.
- If not, feed it again and wait one more day.
Feeding & Maintaining Your Starter
Once your starter is active, you’ll need to feed it regularly:
- Room temperature storage – Feed every 2–3 days.
- Refrigerator storage – Feed about every 10 days. When pulling from the fridge, feed twice before baking to bring it back to full strength.
To feed:
- Discard half.
- Add equal parts flour and water by weight.
- Stir, cover, and rest until bubbly.
How to Tell if Starter Has Gone Bad
- A healthy starter smells pleasantly sour.
- If you see mold or red/orange streaks, discard it and start over.
- Bad smell (like rotten cheese) + no activity = time to restart.
Baking with Your Starter
Once mature, your starter can be used for countless sourdough recipes: crusty loaves, baguettes, dinner rolls, and even sweet bakes.
For softer breads, try unbleached all-purpose flour. For tangier, more rustic loaves, use a starter made with whole wheat or rye.
Easy Sourdough Starter
- Ingredients:
- 700 g unbleached all-purpose flour (or whole wheat/rye for stronger flavor)
- 700 g filtered water
- Prep Time: ~7 days
- Yields: 1 active sourdough starter
Once you have your starter going, it can last indefinitely with proper care. Think of it as a living ingredient you can nurture and use for decades of delicious baking.