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active sourdough starter
hopewellheights

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

5 from 1 vote
This sourdough starter recipe is SO easy - just two ingredients...water and flour!
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 starter
Course: DIY
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • ? cup unbleached flour 43 grams
  • ¼ cup untreated water (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) 59 grams

Equipment

  • Brod & Taylor Folding Proofer & Slow Cooker
  • Amazon Basics Digital Kitchen Scale
  • Goeielewe Set of 4 Stainless Steel Measuring Cups
  • Weck Jars - Weck Tulip Jars 2.5 Liter

Method
 

  1. 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.
Day 1
  1. 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.
  2. 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.
  3. 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.
  4. Now that you’ve stirred water + flour together in your container and covered it, you’re finished for day 1.
  5. Set the starter on your kitchen counter at room temperature until day 2.
Day 2
  1. 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.
  2. 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.
  3. 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.  
  4. Cover and store the starter on the counter just like on day 1.
Days 3-7: Repeat the steps from day 2
  1. 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.  
  2. 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, and then it is ready to be fed again.  
  3. 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.
  4. 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. 
  5. 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
  1. 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.
  2. For the best results, use the starter in sourdough recipes when it is "peaked."
  3. Once it falls, feed it and let it peak before using it again or it will take a long time to leaven the dough.
  4. See the maintenance section of this post 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.

Nutrition

Calories: 150kcalCarbohydrates: 30gProtein: 5gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 1mgPotassium: 42mgFiber: 1gSugar: 0.1gVitamin A: 1IUCalcium: 6mgIron: 0.4mg

Notes

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 liquidy.  I salvaged that little bit, fed it, and it was good as new!

Tried this recipe?

Let us know how it was!