How to Make A Sourdough Starter from Scratch {Easy Guide}

Learn how to make your very own sourdough starter from scratch with 2 simple ingredients – equal parts flour and water!  A sourdough starter can completely replace store-bought yeast for all of your baking projects!

Sourdough is all the rage these days, but back in 2017 when I made my first starter, that wasn’t the case.  I didn’t even know what a sourdough starter was, but we were building our farmhouse and planning our move to the farm, so my days were filled with researching all things farm and homestead on Pinterest.  That’s how I first came across the concept of using a sourdough starter instead of commercial yeast for baking.

It immediately made sense, after all – bread has been around for ages and isolated yeast has not.  So of course, there had to be some other way to leaven bread.  I was surprised to discover just how simple the concept was.  A sourdough starter is nothing more than a mixture of fermented water and flour that traps wild yeast and bacteria from the environment and produces gasses for leavening.  

Home bakers have been keeping sourdough starters for thousands of years.  In the bible, when you read about “leaven” – that’s a sourdough starter!  My husband’s grandma said her mother kept a big one at all times and she remembers people stopping it to get a scoop here and there.  But she said, “back then, we just called it yeast.”

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What Exactly is a Sourdough Starter?

A sourdough starter is a fermented mixture of water and flour that’s used as a leavening agent for making breads, buns, pastries, and all kinds of baked goods. It contains wild yeast and lactobacilli bacteria, which naturally occur in the environment and on the grains used in the starter. 

These microorganisms consume the carbohydrates in the flour and produce carbon dioxide gas and lactic acid as byproducts, resulting in a tangy flavor and leavening action in whatever dough you’re working with. 

A starter is typically maintained by regularly feeding it with fresh flour and water to keep the yeast and bacteria active and thriving.

Why Make A Sourdough Starter?

Back in the 1850’s Louis Pasteur became the first person to isolate a single strand of wild yeast, thus leading to the mass production of commercial yeast – the stuff we buy at the store.

Before that time, the only way to leaven bread and baked goods was by harnessing the simple power of water + the air + grain, a.k.a. keeping natural yeast (a sourdough starter.)

Wild yeast converts natural grain starches and sugars into CO2 which makes air pockets and leavens the dough.  The cultures also contain healthful lactobacilli that convert proteins such as gluten into lactic acid and make it easily digestible and the many beneficial nutrients bioavailable.

Man-made, isolated, single-strand yeast doesn’t do any of this, which is why most modern bread and grain recipes call for added sweeteners such as cane sugar. (My favorite Amish Sourdough Bread Recipe does!  I’m not trying to knock anything here or be dogmatic – just sharing some differences) 

The added sugar feeds the yeast to give it rise, meaning that the natural starches and sugars in the grain don’t get broken down. Leaving us to consume fully intact, non-bioavailable, difficult-to-digest grain proteins.

I think this could be why a lot of people have gluten intolerance.  I’ve heard of many people switching to ancient grains and a sourdough starter, then being able to consume bread and wheat again!

A Quick Note About Flour:

If you have a history of gluten intolerance – give ancient grains a try.  Einkorn is one of my favorites, it’s the original wheat.  The word ‘Einkorn’ literally means single grain.  There’s evidence of the earliest gathering of wild Einkorn wheat in the fertile crescent several thousand years ago, with Einkorn also being one of the first plants to be domesticated and cultivated.  

Einkorn is a diploid wheat, containing two sets of seven chromosomes. Modern, modified Durum wheat we consume in large quantities is comprised of 42 chromosomes.
I use all kinds of flour in my homestead kitchen.  But Einkorn has a regular place in my rotation, check out this blog post on making an Einkorn Sourdough Starter.

What You’ll Need to Make a New Starter

INGREDIENTS

you will need these ingredients every day for 8-12 days.

• 1/3 Cup (43 grams) unbleached flour
• 1/4 Cup untreated Water (59 grams) (tap water is ok if it’s well water, but treated tap water may not work well.  If you do not have well water, bottled water or filtered water is best)

TOOLS

Large glass or stoneware jar or bowl

Wooden spoon

Kitchen Scale (optional)

Step-by-Step Instructions

This sourdough starter recipe works with various types of flour – I’ve made starters with Einkorn flour, rye flour, whole wheat flour, and all-purpose flour.  They’ve all turned out great.  However, my personal preference is to keep a starter that is a mix of all-purpose flour and rye flour.  You can experiment to see what works best for you.  Use warm water if possible, but make sure it’s no warmer than 110F.  The whole process of making a sourdough starter for the first time takes 8-12 days.

In a glass or stoneware jar or bowl, combine 1/4 Cup water with 1/3 Cup flour.  Stir with a wooden spoon until the flour is totally mixed into the water.  The mixture will be a bit thick but should be easy to stir.  The consistency will vary depending on the type of flour you use.

If the starter seems too thick or clumpy, slowly add 1 T of water at a time until you reach the right consistency.  If too thin, add flour 1T at a time.

Day 1: Cover with a loose-fitting lid, towel, or doubled cheesecloth.  If air can’t get in, fermentation won’t happen.  I love this big weck jar for keeping my starter because I can just set the glass lid on top without the sealing ring and it works perfectly.

Now that you’ve stirred water + flour together in your container and covered it, you’re finished for day 1.

Set the starter on your kitchen counter at room temperature until day 2.

Day 2: Uncover the starter and remove half of the contents, discard what you remove.  You can toss the discard, add it to your scrap bucket for chickens/pigs/etc., or use it in sourdough discard recipes like these sourdough discard pancakes. This discarding step is the only step that’s different than day 1.  It is not necessary to use a clean jar every day when you discard and feed the starter, continue using the same jar or bowl.

Discarding half of the mixture is only necessary when you are establishing a new starter. Once the starter is mature, you will not need to discard half.  You can just continue feeding it every day, but keep in mind that if you feed it daily without using any, you’ll end up with a ton of starter and need a very large container.

Next, add 1/3 cup of flour and 1/4 cup water to the remaining contents of the starter & stir until well combined.

Once again, the flour-to-water ratio may be different than mine depending on what type of flour is used, and that’s okay.  

Cover and store the starter on the counter just like on day 1.

Days 3-7: Repeat the steps from day 2.

After a few days, you should notice that your starter almost doubles in size every 12-24 hours when after feeding it.  You should also notice air bubbles on the top and that distinct sourdough smell.  

When it has risen to its highest point, this is called the “peak.”  After the starter peaks, it will slowly fall back down to where it was when you originally fed it, then it is ready to be fed again.  

If you notice your starter is “peaking” quickly (which is more likely to happen in the summer when your house is warm or if you store it in a warm spot) you may need to discard and feed more frequently than every 24 hours.

If a starter peaks, falls, and sits for too long before being fed again, it may develop a “hooch” which is a thin layer of water near the top.  Don’t worry if you see this, it just means your starter is hungry and needs to be fed more frequently.  Just dump the water when you discard, feed the remaining starter, and adjust your feeding schedule so it is fed more frequently. 

If you are feeding frequently, but not seeing much action or the starter develops a hooch every time it peaks and falls, try adjusting the flour-to-water ratio to increase the amount of flour so the starter is thicker when you feed it.

Day 8: By now, the starter should be mature enough to attempt baking bread.  It should peak 8-24 hours after feeding, have lots of bubbles, and smell like sourdough.  For the best results, use the starter in sourdough recipes when it is “peaked.”  Once it falls, feed it and let it peak before using it again or it will take a long time to leaven the dough.

Skip ahead to the maintenance section to read more about what to do with your new sourdough starter now that it’s mature and ready to use for leavening and making homemade bread.

FAQ

What is a sourdough starter?

A sourdough starter is a fermented mixture of water and flour that’s used as a leavening agent for making breads, buns, pastries, and all kinds of baked goods. It contains wild yeast and lactobacilli bacteria, which naturally occur in the environment and on the grains used in the starter. 

How do I make a sourdough starter?

To make a sourdough starter, mix equal parts water and flour in a jar, cover with a loose fitting lid, and allow to ferment at room temp for 24 hours. Discard half of the mixture after the 24 hours is up, “feed” the starter equal parts water and flour, cover with a loose fitting lid, and allow to ferment at room temp for 24 hours. Repeat this process of discarding, feeding, and fermenting for 1-2 weeks and you will have a mature sourdough starter ready to bake with.

How long does it take to create a sourdough starter?

It takes 8-12 days to create a mature sourdough starter that is ready to use as a leavening agent to bake bread or various baked goods.

What ingredients do I need to make a sourdough starter?

Only two ingredients are needed to make a sourdough starter – flour and water.  

How often should I feed my sourdough starter?

A sourdough starter “peaks” (doubles in size) 8-24 hours after it is fed.  Once it peaks, it will slowly fall to its original level.  Once it has fallen, it needs to be fed again within a few hours.

Can I use whole wheat flour or other types of flour to create a sourdough starter?

Various types of flour can be used – all-purpose flour, whole-grain flour, rye flour, ancient grain flour, etc. Just make sure the flour is unbleached.

How do I know if my sourdough starter is ready to use?

A starter is ready to use when it “peaks” 8-24 hours after feeding, has lots of bubbles, and a strong sourdough smell.

Can I use tap water to feed my sourdough starter?

Yes, you can use tap water to feed a sourdough starter as long as it is not treated.  If your water is treated, filter it first.

Tips

Temperature matters.  A sourdough starter will peak faster at higher temperatures, so store your starter in a warm place – but not too warm or it will kill the bacteria and yeast – no warmer than 110F.  In the winter, I use a proofing box set at about 80F when I need my starter to peak faster.  In the warmer months, it peaks quickly on the kitchen counter.

Keep bugs out.  Use a rubber band or piece of twine to fasten the cloth around the neck of the jar you use to store your sourdough starter.  This will prevent fruit flies from getting into the starter.

Test the starter.  Perform the float test to see if your sourdough starter is ready to use.  Just drop a spoonful of sourdough starter into a cup of water.  If it floats, it is ready to use.

Less can be more.  I have found that I have the best result when I keep only as much starter as I need.  When I am ready to bake, I use almost all of the active starter so that all that’s left in the jar is a very small amount (called the “scrapings”).  I feed this tiny amount of starter and it peaks up perfectly.

Hydration matters.  Certain recipes will call for higher or lower hydration starter.  The level of hydration of your starter just refers to how much water is in it.  A lower hydration starter has less water, so it is thicker.  A higher hydration starter has more water, so it is thinner.  I prefer a higher hydration, thin starter for making pizza crust. But I prefer a lower hydration, thicker starter for making artisan bread. 

Don’t throw it away.  Sourdough starters are incredibly resilient and adaptable.  They are almost impossible to kill.  If your starter isn’t performing well, some adjustments may need to be made to the feeding schedule, type of flour or water, ratio of flour and water, storage temperature, etc.  

But don’t throw it away and start over!  Just work with what you have.  The only time I would throw a sourdough starter away is if it was black and moldy from top to bottom. Even if the top of the starter looks scary or a few bugs get in, just pour as much off the top as you can, transfer a tiny bit from the bottom into a clean jar, feed it, and proceed as usual.  

I have been keeping a starter for over 6 years and have never had to start over.  I even accidentally baked my starter jar once!  Luckily, there was a tiny little bit of the middle that was still liquid.  I salvaged that little bit, fed it, and it was good as new!

Maintenance

Feeding A Sourdough Starter

A sourdough starter needs to be fed every 12-24 hours if it is stored at room temperature on the kitchen counter.  If stored in the refrigerator, it only needs to be fed weekly.  Remember, “feeding” a sourdough starter means adding more water and flour.  You can feed it a lot, or a little, depending on how much starter you need for any particular recipe.  

If I know I will be baking sourdough pancakes, which calls for one cup of starter, then I only feed as much flour and water as is needed to have a cup of starter when it is peaked.  If I will be bulk baking several loaves of sourdough bread, meaning I will need several cups of active, peaked sourdough starter – then I feed a lot of flour and water so I will have enough.  It only takes a tiny little bit of mature starter to work through a ton of flour and water and activate it within a few hours so it is peaked and ready to use.

Countertop Storage

This is the best option if you’ll be using your starter every day or even every other day.  Just remember that a sourdough starter stored at room temperature needs to be fed every 12-24 hours to remain healthy and active.

Just as seasons change, so will your starter.  In colder temperatures, if you notice a less active starter, you can get by with fewer feedings – perhaps even every other day at room temperature.

At warmer temperatures, you may need to feed the starter twice a day to keep it active and healthy.

You do NOT need to discard with each feed once the starter is mature.  Just keep in mind that the starter will grow and you’ll need a larger container for it if you keep feeding it every day without removing any to use for baking.

Refrigerator Storage

For less frequent use, storage in the fridge is best.  Refrigeration will slow down the fermentation process and your starter will only need to be fed once a week or so.  

So for weekly use, like if you plan on having a weekly sourdough baking day, this is the way to go.

To prepare your starter for fridge storage: make sure it has been fed within the past 24 hours, then simply cover it with an airtight lid or plastic wrap, and store it in the fridge until the day before you are ready to use it again.

Reviving Your Starter after Refrigeration

Take the starter out of the fridge 12-24 hours before you plan on using it.  Feed it, give it time to peak, and then it is ready to use.

If you forget about it and leave it in the fridge for a long time, it’s probably still ok.  But it may take a few days of feeding regularly to revive it.

Sourdough Recipes

Sourdough Artisan Bread Made Simple

Sourdough Amish Bread

Sourdough Pullman Loaf – Square Sandwich Bread

Sourdough Crepes

Sourdough Discard Recipes

Sourdough Pancakes

Sourdough Chocolate Chip Cookies

Sourdough Blueberry Muffins

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