How to Make A Sourdough Starter with Just Flour and Water

5 from 4 votes

A simple sourdough starter recipe made with just flour and water, using natural fermentation to create a reliable starter for bread and baking.

Prep Time5

Ferment8

Total Time8 5

Course: DIY

Cuisine: American

Keyword: sourdough, starter

Servings: starter

Calories: 152kcal

Author: Stephanie Dieckman

Day 1: Mix ⅓ cup flour (40 g) and ¼ cup water (60 g) until thick but stirrable. Cover loosely and leave at room temperature.
Day 2: Discard half of the starter. Add ⅓ cup flour (40 g) and ¼ cup water (60 g), stir, cover, and leave at room temperature.
Days 3–7: Repeat discarding half and feeding once daily. Look for bubbles, rise, and a mild sour smell.
Adjust as needed: If the starter is too thick, add water 1 tablespoon at a time; if too thin, add flour 1 tablespoon at a time.
Ready to use: The starter is ready when it rises predictably after feeding and reaches a peak before falling (usually by day 5–8).

Flour & water: Use quality unbleached flour and unfiltered water for best results; exact flour type can vary.
Consistency matters: Aim for a thick, stirrable texture—adjust with small amounts of flour or water as needed.
Feeding schedule: Discard and feed daily while establishing the starter; timing may vary based on temperature.
Warmth: Starters do best in a steady, warm environment (about 70–78°F); avoid direct heat.
Activity signs: Look for bubbles, rise, and a mild sour aroma rather than strict timelines.
Readiness check: The float test can be used as a quick indicator, but consistent rise after feeding is more reliable.
Troubleshooting: Slow activity, hooch, or brief stalls are normal—adjust feeding frequency, flour, or thickness before starting over.
Storage: Keep at room temperature with daily feedings for frequent baking, or refrigerate and feed weekly for occasional use.