Learn how to make a sourdough starter and how to properly care for it with our easy-to-follow step-by-step guide to making a homemade starter.

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Are you ready to embark on a delicious journey into the world of sourdough bread? Look no further! In this article, we will guide you through the process of creating your very own sourdough starter from scratch. Sourdough bread has been enjoyed for centuries, and making your own starter is not only a rewarding experience but also a key step in producing the most flavorful and wholesome loaves. So roll up your sleeves, grab your flour and water, and let’s dive into the fascinating art of creating a thriving sourdough starter.

You can buy sourdough starter instead of making one for yourself but it is incredibly easy and this article will walk you through how to start sourdough starter. So if you’re looking for an easy sourdough starter recipe this is the perfect recipe for you. You can get as scientific with your starter as you want or keep it as simple as you want. I prefer to keep it simple so in this recipe, we will just be using basic measuring cups you will not need a scale to weigh out ingredients.

Bubbly active sourdough starter. Sitting on a white and brown hand towel.

What is a Sourdough Starter?

Sourdough starter is a natural leavening agent used in baking that dates back thousands of years. Sometimes referred to as bread starter. It is essentially a mixture of flour and water that captures wild yeast and bacteria from the environment, allowing them to ferment and create carbon dioxide gas, which causes bread dough to rise. It wasn’t called sourdough starter thousands of years ago it was referred to as just yeast.

Understanding the Science Behind Sourdough Starter

The process of making sourdough starter begins by combining equal parts of flour and water in a container. This mixture is then left at room temperature, allowing the naturally occurring yeast present in the air to colonize it. As time passes, the mixture becomes populated with a diverse community of microorganisms, including wild yeasts like Saccharomyces cerevisiae and bacteria such as lactobacilli.

During fermentation, these microorganisms consume the carbohydrates present in flour and convert them into various byproducts like lactic acid, acetic acid, alcohol, and other compounds. These byproducts give sourdough its distinct tangy flavor profile.

Maintaining a sourdough starter requires regular feeding – discarding some portion of it and adding fresh flour and water – to keep the microbial population thriving. Feeding provides fresh nutrients for the microorganisms while also preventing excessive buildup of waste products that could hinder their activity.

A healthy sourdough starter can take several days or even weeks to develop fully. The length of time required depends on factors such as temperature, hydration level (the ratio of flour to water), and local environmental conditions. Once matured, a well-maintained starter can be used repeatedly for baking delicious artisanal bread with excellent texture, flavor, and extended shelf life compared to bread made with commercial yeast.

Equipment

Wood spoon – Avoid using metal with your sourdough starter it is acidic so you should avoid metals like aluminum. Stainless steel is safe for your starter to come in contact with when making recipes but you should not make or keep your sourdough starter in any metal.
Glass container with a loose-fitting lid – Do NOT use an airtight container. Your starter has to be able to get air in order to perform as it should.

If you are shopping for a sourdough starter kit that includes everything you need to get started on your sourdough journey here is a link to the sourdough kit I use here on the homestead. It includes silicone baskets which make for easy cleanup and it comes with the glass jar you need to get starter and so much more. At checkout make sure you use my code LewisAcres to get 10% off!

Ingredients

Organic all-purpose flour
Filtered water (chlorine-free) – You should use high-quality water when making a sourdough starter recipe. If you use tap water make sure it isn’t hard tap water because it can kill the starter. I use water from our Berkey water filter.

How to Make A Sourdough Starter From Scratch

Day 1 – Creating the Initial Mixture

Start by combining equal parts organic whole wheat flour and filtered water in your glass jar or container. Depending upon the type of flour you are using you may need to use more or less flour or water. I found the perfect ratio to be about 1/3 cup flour and 1/4 cup water.
Stir well until all dry ingredients are fully hydrated and there are no lumps.
Put your loose-fitting lid on or cover loosely with a clean cloth or plastic wrap, allowing for airflow while keeping out contaminants.
Leave the mixture at room temperature (around 70°F) for 24 hours.

Day 2 – Discarding and Feeding Your Starter

After approximately 24 hours, inspect your mixture for any signs of fermentation such as bubbles or a slightly yeasty aroma.
Discard about half of the mixture, leaving roughly half behind.
Add an equal amount of fresh organic whole wheat flour and filtered water to your remaining mixture. Again I found the perfect ratio to be about 1/3 cup of flour and 1/4 cup of water. Stir vigorously until smooth.
Cover again with your lid or a cloth or plastic wrap and let it rest at room temperature for another 24 hours.

Days 3 to 7 – Regular Feedings

Repeat Step 2 daily for approximately one week, discarding half of your starter each time before feeding it with fresh flour and water. During this time feed it the same amount of flour and water you have previously been feeding it.
Observe the consistency, aroma, and activity of your starter. It should gradually become bubbly, double in size, and develop a sour smell.
Maintain a consistent feeding schedule every 24 hours to ensure a healthy development of wild yeast and lactobacilli.

Upclose of a new sourdough starter beginning to form bubbles. — Beginning stages of a new starter getting bubbles.

Sourdough starter after it has been fed and is active. — Beginning stages of a new starter getting bubbles.

Day 7 – Testing Your Starter

On day 7 you should have a healthy thriving starter but to ensure you do you can perform a float test. A float test is where you put a spoonful of your sourdough starter into a bowl of water to see if it floats. If your starter floats then you have a happy healthy starter that is ready to use in your recipes! But if the starter doesn’t float then you will need to continue discarding and feeding as you’ve done on days 2-7. You will continue these steps until your starter passes the float test. It is important to note that the float test is not 100% accurate. It is just a test that can give you an idea of how soon your starter will be ready for baking bread.

A sourdough float test. — The float test was done on day 7. The majority of the starter was floating but some pieces sank.

Maintaining Your Sourdough Starter

Once your starter is active and ready to use (usually around day 7), you will need to consistently feed your starter every 24 hours. You no longer need to discard half.
Feedings are a little different after you have finished the 7 days and have an established starter. Instead of discarding half, you will simply add flour and water to your starter. Every feed will be different from this point forward. However much starter you have you will need to add that much flour and water. So if you have 1/2 a cup of starter you will need to feed it at least 1/2 a cup of fresh flour and water. If you have 1 cup of starter you will need to feed it at least 1 cup of fresh flour and water.
If you do not plan on using your starter for a few days instead of continuing to feed it daily and ending up with a massive starter you can feed your starter and put it directly into the refrigerator. The cool temperature of the fridge will essentially put your starter on pause. When you’re ready to use your starter again simply set it on your kitchen counter and allow it to get back up to room temperature. Continue regular feedings once the starter is back to room temperature.

FAQ’s

How to make sourdough starter with all purpose flour?

You can make a sourdough starter using all purpose flour by using equal parts water and flour. Once you begin making the sourdough starter feeding it regularly will keep it alive.

How is a sourdough starter created?

Sourdough starter is created by mixing equal parts water and flour together. Once you have the initial mixture it is left at room temperature, allowing the naturally occurring yeast present in the air to colonize it.

How long does it take to develop a sourdough starter?

It typically takes about 7 days to develop an active sourdough starter.

How often do I need to clean my sourdough jar?

You can clean your sourdough jar as often as you want. The jar will get buildup on the sides over time so you want to ensure it is cleaned before it begins to grow mold. I prefer to put my sourdough starter in a clean jar at least once a week.

What flour can I use to make a sourdough starter?

If you are a beginner it is best to start with a flour that yields great results when it comes to making a starter. Bread flour or an all-purpose flour is best for beginners. You can use whole grain flour, rye flour, or einkorn flour. Depending on the type of flour you will have to adjust the amount of water accordingly.

How To Make A Sourdough Starter

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Learn how to make a sourdough starter and how to properly care for it with our easy-to-follow step-by-step guide to making a homemade starter.

Prep Time:5

Total Time:5

Servings: cup

Equipment

Wood spoon
Glass container with a loose-fitting lid

Ingredients

Organic all purpose flour
Filterered water (chlorine-free)

Instructions

Day 1: Creating the Initial Mixture
– Start by combining equal parts organic whole wheat flour and filtered water in your glass jar or container. Depending upon the type of flour you are using you may need to use more or less flour or water. I found the perfect ratio to be about 1/3 cup of flour and 1/4 cup of water.
– Stir well until all dry ingredients are fully hydrated and there are no lumps.
– Put your loose-fitting lid on or cover loosely with a clean cloth or plastic wrap, allowing for airflow while keeping out contaminants.
– Leave the mixture at room temperature (around 70°F) for 24 hours.
Day 2: Discarding And Feeding Your Starter
– After approximately 24 hours, inspect your mixture for any signs of fermentation such as bubbles or a slightly yeasty aroma.
– Discard about half of the mixture, leaving roughly half behind.
– Add an equal amount of fresh organic whole wheat flour and filtered water to your remaining mixture. Again I found the perfect ratio to be about 1/3 cup of flour and 1/4 cup of water. Stir vigorously until smooth.
– Cover again with your lid or a cloth or plastic wrap and let it rest at room temperature for another 24 hours.
Days 3 to 7: Regular Feedings
– Repeat Step 2 daily for approximately one week, discarding half of your starter each time before feeding it with fresh flour and water. During this time feed it the same amount of flour and water you have previously been feeding it.
– Observe the consistency, aroma, and activity of your starter. It should gradually become bubbly, double in size, and develop a sour smell.
– Maintain a consistent feeding schedule every 24 hours to ensure a healthy development of wild yeast and lactobacilli.
Day 7: Testing Your Starter
On day 7 you should have a healthy thriving starter but to ensure you do you can perform a float test. A float test is where you put a spoonful of your sourdough starter into a bowl of water to see if it floats. If your starter floats then you have a happy healthy starter that is ready to use in your recipes! But if the starter doesn't float then you will need to continue discarding and feeding as you've done on days 2-7. You will continue these steps until your starter passes the float test.
Maintaining Your Starter
– Once your starter is active and ready to use (usually around day 7), you will need to consistently feed your starter every 24 hours. You no longer need to discard half.
– Feedings are a little different after you have finished the 7 days and have an established starter. Instead of discarding half, you will simply add flour and water to your starter. Every feed will be different from this point forward. However much starter you have you will need to add that much flour and water. So if you have 1/2 a cup of starter you will need to feed it at least 1/2 a cup of fresh flour and water. If you have 1 cup of starter you will need to feed it at least 1 cup of fresh flour and water.
– If you do not plan on using your starter for a few days instead of continuing to feed it daily and ending up with a massive starter you can feed your starter and put it directly into the refrigerator. The cool temperature of the fridge will essentially put your starter on pause. When you're ready to use your starter again simply set it on your kitchen counter and allow it to get back up to room temperature. Continue regular feedings once the starter is back to room temperature.

In conclusion, making a sourdough starter is a simple yet rewarding process that allows you to create delicious homemade bread with a unique flavor profile. By following the steps outlined in this article, you can successfully establish and maintain a healthy sourdough starter. Remember to be patient and attentive throughout the fermentation process, as it may take several days for your starter to become active. Once your starter is ready, you can enjoy the satisfaction of baking artisanal loaves of bread.