Introduction

Creating a sourdough starter from scratch is a rewarding process that brings natural fermentation right into your kitchen. This simple recipe uses just flour and water to cultivate wild yeast, resulting in a bubbly, tangy base for all your sourdough baking adventures.

Ingredients

60 grams (about ¼ cup) all-purpose flour
60 grams (about ¼ cup) filtered water

Instructions

Step 1: Combine 60 grams of flour and 60 grams of water in a jar. Stir well until no dry flour remains. Cover the jar loosely with a lid or cheesecloth to allow airflow while keeping out dust. Place the jar in a warm spot and leave it undisturbed for 24 hours.
Step 2: On day two, discard half of the starter mixture. Feed the remaining starter with 60 grams flour and 60 grams water. Stir until smooth and cover again. Keep in a warm spot for another 24 hours.
Step 3: Repeat the discard and feed process each day on days 3, 4, and 5, always stirring thoroughly and keeping the jar warm.
Step 4: On days 6 and 7, continue discarding and feeding but increase the frequency to every 12 hours. Maintain the starter in a consistently warm location to encourage growth.
Step 5: By day 8, your starter should be bubbly and active. To test readiness, drop a spoonful into cold water—if it floats, it’s ready to bake with.

Tips & Variations

Use filtered or bottled water to avoid chlorine, which can inhibit fermentation.
Maintain a warm environment around 70–75°F (21–24°C) for optimal yeast activity.
For a thicker starter, you can adjust the flour-to-water ratio slightly, using less water.
If your starter develops any discoloration or an unpleasant smell, discard it and start over.

Storage

Once your starter is fully active, store it in the refrigerator if you bake less often. Feed it once a week by discarding half and refreshing with equal parts flour and water. Before baking, bring it to room temperature and feed it to reactivate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What does it mean if my sourdough starter has a layer of liquid on top?

This liquid, called “hooch,” is a sign that your starter is hungry. Simply stir it back in or pour it off before feeding your starter to keep it healthy.

Can I use whole wheat or rye flour to start my sourdough?

Yes, whole wheat and rye flours contain more nutrients and wild yeast, which can speed up the fermentation process. You can substitute all or part of the all-purpose flour with these flours for a more robust starter.

Sourdough Starter Recipe

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4.6 from 53 reviews

This easy-to-follow sourdough starter recipe guides you through creating a lively, bubbly starter to use for delicious homemade sourdough bread. Using just all-purpose flour and filtered water, you’ll nurture your natural yeast over 8 days through regular feedings and discarding, establishing the perfect base for tangy, flavorful sourdough baking.

Author: Tara
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 8 days
Yield: Approximately 120 grams of sourdough starter 1x
Category: Bread Making
Method: No-Cook
Cuisine: Universal
Diet: Vegetarian

Ingredients

Scale

Starter Ingredients

60 grams (about ¼ cup) all-purpose flour
60 grams (about ¼ cup) filtered water

Instructions

Initial Mix: Combine 60 grams of all-purpose flour and 60 grams of filtered water in a clean jar. Stir until there is no dry flour left. Cover the jar loosely with a lid or cheesecloth to allow air circulation and place it in a warm spot. Leave it undisturbed for 24 hours.
Day 2 Feeding: Discard half of the mixture from the previous day. Feed the remaining starter with 60 grams each of all-purpose flour and filtered water. Stir well until smooth. Cover loosely again and place in a warm spot for another 24 hours.
Days 3 to 5 Maintenance: Repeat the process of discarding half and feeding with 60 grams each of flour and water daily. Continue to keep the jar covered loosely in a warm environment.
Days 6 and 7: Increased Feeding Frequency: Now discard half of the starter every 12 hours and feed with 60 grams each of flour and water. Maintain the starter in a consistently warm place to encourage yeast growth.
Day 8 Readiness Test: By day 8, the starter should be bubbly and active. To test if it’s ready for baking, drop a spoonful into cold water; if it floats, your sourdough starter is fully matured and ready to use.

Notes

Use filtered water to avoid chlorine, which can inhibit yeast growth.
Keep the jar in a warm spot ideally between 70°F to 75°F (21°C to 24°C) for optimal fermentation.
Discarding half the starter before feeding helps control acidity and encourages healthy yeast proliferation.
Once mature, maintain your starter by feeding it regularly or store it in the refrigerator for less frequent feedings.
If not baking regularly, you can feed the starter weekly and keep it refrigerated.

Keywords: sourdough starter, homemade bread starter, natural yeast starter, fermented dough, sourdough baking