How to Make a Sourdough Starter: A Beginner’s Step-by-Step Guide

Ready to bake incredible sourdough bread? It all begins with a sourdough starter. Think of it as the living, breathing heart of all your sourdough creations. Without it, achieving that signature sourdough rise and flavor is simply impossible. While the idea of creating a sourdough starter from scratch might seem daunting, especially for those new to baking, it’s actually a very straightforward process. Let’s demystify it together.

Inspired by insights from “Artisan Sourdough Made Simple,” this guide breaks down the process of making a sourdough starter into easy-to-follow steps. In about 7 days – yes, patience is key, and there are no shortcuts here! – you’ll have approximately 1 cup of bubbly, active sourdough starter. This is more than enough to embark on a delicious journey of sourdough baking, from classic sourdough bread and flavorful sourdough focaccia to crispy homemade sourdough pizza crust and so much more.

Understanding Sourdough Starter

Before we jump into the recipe, let’s understand what a sourdough starter actually is. Sourdough baking isn’t just about following a recipe; it’s about understanding the science and magic behind it. In simple terms, a sourdough starter is a living culture, a fermented blend of flour and water. Given the right conditions – time, temperature, and care – this mixture becomes a vibrant ecosystem, cultivating natural yeasts and beneficial bacteria from its environment. This living culture is what gives sourdough bread its rise and distinctive tangy flavor, replacing commercial yeast entirely.

It might sound a bit unusual at first – harnessing wild yeast? But nature is full of these microscopic wonders! Wild yeasts are all around us, present in flour, in the air, even on your hands. You can’t see them, but they’re there, ready to work their magic. It’s truly fascinating!

Time Commitment: How Long Does It Take?

Creating a sourdough starter from scratch is a process that unfolds over about 7 days, possibly longer. It’s not an instant gratification project, but the reward is well worth the wait. We begin with whole wheat flour to kickstart the fermentation process. Whole wheat flour contains more nutrients and bran, which are beneficial for yeast development. Then, we transition to feeding it with all-purpose flour or bread flour to nurture and strengthen the wild yeasts and friendly bacteria. Once your starter is thriving, consistent feeding and care are essential to keep it alive and robust.

Is Making a Sourdough Starter Difficult?

Absolutely not! The process itself is remarkably simple. Essentially, you’re mixing flour and water in a jar, then regularly feeding it with more flour and water, and patiently waiting for it to become bubbly, active, and double in size. That’s the core of it. Most of the time involved is hands-off waiting time, allowing nature to take its course.

Here’s a friendly piece of advice: try not to overcomplicate it. The world of sourdough is vast, and it’s easy to get lost in endless information. For now, focus on this beginner-friendly guide, follow the steps, and embrace the journey.

Beginner Sourdough Starter Recipe {Step-By-Step}

Essential Supplies

• 3/4 L Jar (A quart-sized jar works perfectly)
• Digital Kitchen Scale (for accurate measurements)
• Small Rubber Spatula (for mixing and scraping)

Ingredients

For Day 1 (Initial Mix):

• 60g (1/2 cup) Whole Wheat Flour
• 60g (1/4 cup) Water (lukewarm, around 85-90°F)

For Daily Feedings (Days 3-7):

• 60g (1/2 cup) Unbleached All-Purpose Flour or Bread Flour
• 60g (1/4 cup) Water (lukewarm, around 85-90°F)

Flour Notes: For best results, opt for regular, unbleached all-purpose flour or bread flour. Brands like King Arthur Flour, Trader Joe’s, or Whole Foods brand are excellent choices. While organic flour can be used, it’s worth noting that sourdough starters can sometimes be a bit more temperamental in the initial stages with organic flours. However, if you prefer organic, feel free to experiment. For water, filtered or tap water is suitable. If using tap water, ensure it’s relatively free of chlorine or strong chemicals.

Day 1: Starting Your Sourdough

1. Prepare your jar: Ensure your jar is clean. No need to sterilize, but wash it well with soap and hot water.
2. Combine flour and water: In your jar, add 60g (1/2 cup) of whole wheat flour and 60g (1/4 cup) of lukewarm water.
3. Mix thoroughly: Use a fork or spatula to mix the flour and water until you have a smooth, thick, pasty mixture.
4. Cover and rest: Cover the jar loosely with plastic wrap, a lid (not airtight), or a cloth.
5. Find a warm spot: Place the jar in a warm place, ideally around 75°F (24°C), for 24 hours. A slightly warm spot encourages yeast activity.

Temperature Tips: Temperature is a crucial factor. If it’s too cold, the starter will be sluggish. If your kitchen is cool, consider these tips for a consistently warm environment:

• Oven trick: Place the starter in your oven (turned OFF) with the oven light on. This creates a gentle warmth. Be careful not to overheat it. Use an oven thermometer to monitor the temperature.
• Proofing box: If you bake regularly, a proofing box set to your desired temperature is a worthwhile investment.
• Microwave (light only): A microwave with the door slightly ajar and the light on can also provide a gentle warm environment.

Day 2: Checking for Bubbles

1. Observe: Today, check your starter for any signs of activity – small bubbles on the surface.
2. Bubbles are a good sign: Bubbles indicate fermentation is beginning, which is exactly what we want.
3. No bubbles yet? Don’t worry: It’s perfectly normal if you don’t see bubbles yet. They might have formed and then subsided overnight.
4. Rest again: Simply let it rest in its warm spot for another 24 hours. You can stir it gently once or twice to introduce oxygen, but it’s not essential.

Dealing with Hooch: You might notice a dark liquid forming on the surface, especially as your starter develops. This liquid is called “hooch.” It’s a byproduct of fermentation and has a distinct, sometimes pungent smell, often described as similar to alcohol or even gym socks. Hooch is normal. It indicates that your starter is hungry. If you see hooch, it’s generally best to pour it off before the next feeding.

Days 3-7: Regular Feedings

From Day 3 onwards, whether you see bubbles or not, we begin the regular feeding process. This is crucial for nurturing the yeast and bacteria. As they develop, your starter will become more active, rise predictably after feeding, and then fall back down as it consumes the food. Our goal is to increase the starter quantity to about 1 cup (236g) by Day 7, following a consistent feeding routine each day.

Tips for Successful Feedings:

• Consistent Schedule: Feed your starter at roughly the same time each day. This helps establish a rhythm for your starter’s growth and activity. Morning feedings are often convenient.
• Track Growth: Use a rubber band or a piece of masking tape to mark the initial level of your starter in the jar right after feeding. This makes it easy to see how much it has risen.
• Keep Jar Sides Clean: Use your spatula to scrape down any starter clinging to the sides of the jar. This prevents it from drying out and potentially developing mold.
• Patience is Key: Remember, this is a gradual process. Temperature and consistent daily feedings are the most important factors for success.

Day 3 Feeding:

1. Discard: Remove and discard about half (60g) of your starter. You can scoop it out or pour it into a separate bowl to weigh it. The texture will likely be quite stretchy at this stage.
2. Feed: To the remaining starter in the jar, add 60g (1/2 cup) of all-purpose flour and 60g (1/4 cup) of water.
3. Mix: Stir well until smooth, scraping down the sides of the jar. The consistency should now resemble thick pancake batter or yogurt.
4. Rest: Cover and place back in your warm spot for 24 hours.
5. Total Yield: Approximately 180g of starter.

Day 4 Feeding:

1. Discard: Remove and discard about half (90g) of the starter.
2. Feed: Add 60g (1/2 cup) all-purpose flour and 60g (1/4 cup) water to the jar.
3. Mix: Stir thoroughly and scrape down the sides.
4. Rest: Cover and rest in a warm spot for 24 hours.
5. Total Yield: Approximately 210g of starter.

Note: It’s common for starter activity to seem to slow down on Days 3 and 4 after switching from whole wheat to all-purpose or bread flour. Don’t be discouraged; this is normal as the starter adjusts to the new flour. Patience is key!

Day 5 Feeding:

1. Discard: Remove and discard about half (105g) of the starter.
2. Feed: Add 60g (1/2 cup) all-purpose flour and 60g (1/4 cup) water.
3. Mix: Stir well.
4. Rest: Cover and rest in a warm spot for 24 hours.
5. Total Yield: Approximately 225g of starter.

Day 6 Feeding:

1. Discard: Remove and discard about half (112g) of the starter.
2. Feed: Add 60g (1/2 cup) all-purpose flour and 60g (1/4 cup) water.
3. Mix: Stir well, scraping down the sides.
4. Rest: Cover and rest in a warm spot for 24 hours.
5. Total Yield: Approximately 232.5g of starter.

Day 7 Feeding:

1. Discard: Remove and discard about half (116.25g) of the starter.
2. Feed: Add 60g (1/2 cup) all-purpose flour and 60g (1/4 cup) water.
3. Mix: Stir well, scraping down the sides.
4. Rest: Cover and rest in a warm spot for 24 hours.
5. Total Yield: Approximately 236g of starter.

Days 7-8: Your Sourdough Starter is Alive!

• Signs of Activity: By this stage, your sourdough starter should have visibly doubled in size after feeding. You should see a lively network of bubbles throughout, both large and small.
• Texture and Smell: The texture will be light, spongy, and somewhat fluffy, a bit like roasted marshmallows. The smell should be pleasantly sour and yeasty, not unpleasantly acidic or like gym socks.
• Ready to Use: If your starter exhibits these signs, congratulations! Your sourdough starter is now active and ready for baking.
• Clean Jar (Optional): If your jar is crusty on the outside, you can transfer your starter to a clean jar at this point. Otherwise, it’s perfectly fine to continue using the same jar.
• Naming Tradition: Many bakers like to name their sourdough starters! It’s a fun tradition that recognizes the starter as a living culture. Give your starter a name – it’s officially part of your baking journey!

Now, you’re ready to bake! A fantastic first bake is a beginner-friendly sourdough bread recipe. Get ready to enjoy the incredible flavor of homemade sourdough!

What’s Next? Baking Sourdough Bread!

Ongoing Starter Care: Essential Tips

You’ve successfully created a sourdough starter! Now, like any living thing, it needs ongoing care to stay healthy and strong. Regular feeding and proper storage are essential to maintain its vitality. A strong, active starter is key to well-risen sourdough bread. Caring for your starter is simple and doesn’t require much time.

Feeding Your Starter Regularly: Plan to feed your starter every time you intend to bake sourdough bread and also for routine maintenance to keep it alive.

Detailed Feeding Guide: For in-depth tips and tricks on feeding your sourdough starter for long-term care, refer to resources dedicated to sourdough starter maintenance.

How to Store Your Sourdough Starter

Room Temperature Storage: If you bake frequently, several times a week, storing your starter at room temperature is ideal. This encourages faster fermentation, keeping it bubbly and ready to bake on shorter notice. Room temperature starters typically need feeding once or twice a day, depending on how quickly they rise and fall.

Refrigerator Storage: If you bake less often, storing your starter in the refrigerator is a great option. Cold temperatures slow down fermentation significantly. In the fridge, your starter will only need feeding about once a week to maintain its health. You can feed it directly from the fridge – no need to warm it up first. When you’re ready to bake, take it out, feed it at room temperature to revive it, and it will be ready to use once it’s active again.

Sourdough Starter FAQs

1. Can I make a starter with only all-purpose flour?

• Yes, you can. It might take a bit longer to become active compared to using whole wheat flour initially.

2. Can I make a starter with only bread flour?

• Yes. Bread flour absorbs more water than all-purpose flour, so you might need to add a touch more water if the mixture seems too thick.

3. Can I use only whole wheat, spelt, or rye flour for the entire process?

• Yes. These whole grain flours also absorb more water. Adjust water as needed to maintain the right consistency.

4. Is bleached flour okay for sourdough starter?

• Unbleached flour is generally recommended. The chemicals in bleached flour could potentially interfere with the fermentation process. Some bakers have reported success with bleached flour, but unbleached is a safer bet, especially for beginners.

5. Why start with whole wheat flour and then switch to all-purpose?

• Whole wheat flour is used at the beginning to give the fermentation a jumpstart. It contains more nutrients that encourage initial yeast activity. All-purpose or bread flour is then used for ongoing feedings as they are readily available, more economical, and work perfectly for maintaining a starter for everyday baking.

6. My starter seemed bubbly on Days 1 & 2 with whole wheat, but now it’s less bubbly on Days 3 & 4. Is this normal?

• Yes, this is perfectly normal! As mentioned, whole wheat flour gives an initial boost. When you switch to all-purpose or bread flour, the activity might seem to slow down temporarily as the culture adjusts. Fermentation is still happening, just be patient and continue with the feedings.

7. The recipe says “equal parts” flour and water, but the cup measurements aren’t equal (1/2 cup flour and 1/4 cup water). Is this a mistake?

• No, it’s not a mistake. “Equal parts” refers to weight, not volume. Flour and water have different densities, so equal weights will have different volumes. Using a kitchen scale for weighing ingredients is more accurate in baking, especially for sourdough. The cup measurements are provided as approximations for convenience. For consistent results, especially as you gain experience, weighing is highly recommended.

8. Can I use the sourdough discard from Days 1-7?

• In the very early stages (Days 1-7), the discard may be quite acidic and have a less pleasant smell. It’s generally recommended to discard it during these initial days. After your starter is established and consistently rising and falling predictably, the discard becomes more usable and can be used in discard recipes. However, if your discard looks and smells reasonably mild, some people do use it even early on. It’s a matter of personal preference and experience. You can also use early discard to start a new, separate starter if you wish!

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Recipe Description

Looking for an easy sourdough starter recipe perfect for beginners? Adapted from “Artisan Sourdough Made Simple,” this step-by-step guide provides practical tips and tricks for creating and maintaining your own sourdough starter. Anyone can do it with a little patience!

Key Recipe Notes & Tips:

• Download the Sourdough Starter Feeding Chart: Use a sourdough starter feeding chart to stay organized and on schedule.
• Time is approximately 7 days: The process typically takes about 7 days if the temperature is consistently warm (70-75°F). However, it can sometimes take up to two weeks or more for a robust starter to fully develop. Don’t be concerned if it takes longer.
• Normal Slowdown: It’s normal for the starter’s growth to appear slower on Days 3-4 when you switch to all-purpose or bread flour. Be patient and continue feeding as directed.
• Jar Size: You’ll need a jar of about 3/4 L (quart-sized).
• Track Growth: Use a rubber band or tape to mark the starter level and easily observe its rise.

Ingredients

• All-purpose flour or bread flour (for feeding)
• Whole wheat flour (for starting)
• Water (lukewarm)

Step-by-Step Instructions

Before You Begin: Establish a daily feeding schedule. Consistency is key for sourdough starters. Feeding in the morning is a convenient routine for many.

Day 1: Initial Mix

1. Combine 60g (1/2 cup) whole wheat flour and 60g (1/4 cup) lukewarm water in your jar.
2. Mix with a fork until smooth and pasty.
3. Cover loosely and let rest in a warm place (70-75°F) for 24 hours.

Tip for Warmth: If needed, use the oven light trick for 1-2 hours to provide gentle warmth, but monitor to prevent overheating.

Day 2: Observe

Check for bubbles. If none are visible, it’s normal. Stir gently if you wish, and let it rest for another 24 hours.

Tip for Hooch: If dark liquid (“hooch”) appears, it’s a sign of hunger. You can pour it off before feeding on Day 3.

Day 3: First Feeding

1. Discard half (60g) of the starter.
2. Add 60g (1/2 cup) all-purpose flour and 60g (1/4 cup) water.
3. Mix well to a smooth, thick batter consistency.
4. Cover and rest in a warm place for 24 hours.

Day 4: Second Feeding

1. Discard half (90g) of the starter.
2. Add 60g (1/2 cup) all-purpose flour and 60g (1/4 cup) water.
3. Mix well.
4. Cover and rest in a warm place for 24 hours.

Note: Don’t worry if activity seems slower today; it’s part of the process.

Day 5: Third Feeding

1. Discard half (105g) of the starter.
2. Add 60g (1/2 cup) all-purpose flour and 60g (1/4 cup) water.
3. Mix well.
4. Cover and rest in a warm place for 24 hours.

Day 6: Fourth Feeding

1. Discard half (112g) of the starter.
2. Add 60g (1/2 cup) all-purpose flour and 60g (1/4 cup) water.
3. Mix well.
4. Cover and rest in a warm place for 24 hours.

Day 7: Fifth Feeding

1. Discard half (116.25g) of the starter.
2. Add 60g (1/2 cup) all-purpose flour and 60g (1/4 cup) water.
3. Mix well.
4. Cover and rest in a warm place for 24 hours.

Day 8: Check for Readiness

By now, your starter should have doubled, be bubbly, have a spongy texture, and smell pleasantly sour. If these signs are present, your starter is active and ready to use!

If not ready, continue feeding daily for up to 1-2 weeks or more, being patient and consistent.

Float Test: To confirm readiness, feed your starter, wait for it to double, then drop a teaspoon into water. If it floats, it’s ready to bake.

Storage Options

• Room Temperature (Frequent Baking): Feed 1-2 times daily.
• Refrigerator (Infrequent Baking): Feed once a week. No need to warm before refrigerating after feeding.