How to Make a Sourdough Starter

If you are interested in beginning your sourdough journey but are overwhelmed by all of the details, this guide is for you! I was in your shoes in 2019 and I promise I really do know how you feel. Sourdough is not as complicated or as intimidating as it is made to seem. In this laid back Sourdough Starter Guide I will walk you through the simple process of how to make a sourdough starter, caring for that starter, what to do with the discard, and what to do when you need a break. Plus, I'll share my sourdough journey, give you plenty of tips, recipe ideas, troubleshooting, etc. Let's do this!

Recipe Background and Details

Since I started sharing Sourdough and Sourdough Discard Recipes, I have received many requests for a Sourdough Starter Guide and I am happy to oblige! There are a lot of guides like this out there, but my experience with sourdough is unique and valuable, just like yours will be, and I like the idea of sharing and preserving that here.

My sourdough recipes have quickly become the most popular recipes on my site which is amazing! My No-Yeast Sourdough Pizza Crust is a big hit especially on the weekends. I also have discard recipes for pizza crust, soft pretzels, bagels, cinnamon rolls, sandwich bread, and many more! I will talk more about discard later, but just know that these recipes use a bit of commercial yeast along with sourdough discard (unfed sourdough starter) to create delicious, no-waste recipes. They are perfect for when you are establishing a new starter because you will have discard!

My Sourdough Journey

how it started

I jumped into sourdough in late 2019/early 2020 - yep, right before the whole world changed. I was so intrigued by the idea of sourdough baking for so long before I finally decided to just go for it that winter. So, I scoured the internet for info, ordered some fancy, artisanal flours, dusted off my neglected kitchen scale, scoured the internet for more info and took more notes than I would ever need, and got to it. In about seven days I was the very proud momma of a beautiful, bubbly sourdough starter that I have kept alive all these years. Over the next few months I made several really beautiful loaves of bread (see below for my first sourdough loaf!) and became pretty comfortable with the sourdough process. But then I stopped. I shoved my starter to the back of the refrigerator and I took a really, really long break.

and how it's going

When I came back to sourdough after that much-needed break, I took a wayyyy more laid back approach. I realized why I took such a long break. The process I was following was just too stressful and rigid. That's just not the way I cook and bake. It is just yeast! If you really break it down, sourdough starter is yeast and it is used in the same way except you just need to give it more time to rise. I think the snobbery and rigidity that surrounds sourdough baking is absurd and it drives people away from a beautiful, satisfying process and hobby. You don't need to grind your own wheat, you don't need to buy fancy flour or special water, you don't even really need a kitchen scale! Although it is a very helpful tool for many sourdough recipes.

So in this sourdough starter guide I will tell you how to make it really easy! I'll give weight measurements too because I know many bakers will want them and there is nothing wrong with that. But I will also give cup measurements because I firmly believe that you do not need a kitchen scale to establish or care for a sourdough starter. See below for my active, bubbly, almost 5-year-old starter. I think she enjoys my laid back attitude.

What is the Best Flour for Sourdough Starter?

I am using organic unbleached all-purpose flour for the starter you see in this post. You can use nearly any flour to make and/or feed a sourdough starter. Back in 2019, I started out using a combo of whole wheat flour, bread flour, and rye flour as some of the sourdough experts insisted I must do. But then I started using good old all-purpose and never looked back. I have also used einkorn flour - both whole grain and all-purpose - with great success. I even used bleached flour during the height of the flour shortage in 2020 and guess what, it worked. I've used everything from the most basic grocery store brands to the fanciest Janie's Mill and specialty King Arthur Flour varieties. My point is, use what you prefer and just know that those hungry, wild yeasties will adapt to whatever flour you choose.

And Speaking of Wild Yeast

When you first start out on your sourdough journey, your kitchen will have little or no wild yeasts floating around. As you progress, these special little organisms will begin to multiply in your kitchen and your starter and baked goods will reflect that. Be careful not to go too crazy with bleach, disinfecting sprays, or wipes and cleaners with harsh ingredients and fragrances - you want a clean kitchen but you also want a yeast-friendly environment.

Can I Switch Flours?

Yes, you can switch the types of flours you feed your sourdough starter with once your starter is established. It might take the starter a day or two to adapt but it will. Like I wrote above, I started out with a combination of recommended flours and eventually switched to 100% all purpose flour (I use organic, unbleached). But at this point my starter probably has itty-bitty bits of a dozen different flours.

What You Need to Create a Sourdough Starter (Ingredients and Equipment)

Ingredients:

• flour: I used organic, unbleached, all-purpose flour for this starter. See the Can I Switch Flours and What is the Best Flour for Sourdough Starter sections for more info on flours.
• water: I use water filtered through my Berkey, but you can use tap or bottled water. If your water is treated/chlorinated you can still use it but you should plan ahead and fill a pitcher with water and let it sit overnight in order for the chlorine to dissipate before using it in your sourdough starter.
• time and patience: Quite possibly the most important ingredients.

Equipment:

• glass jar with lid: 20 or so ounces or 740 or so liters is a good size. You'll need 2 if you plan to save your discard. I like these Weck Jars and these Le Parfait Jars.
• wooden or silicone spoon/spatula: I like these long handled wooden spoons for getting down in the jar. A silicone spatula is nice for cleaning up the sides.
• rubber band: optional but nice for keeping track of your starter's growth. You can also just mark the jar with a marker.
• kitchen scale: optional and not necessary for the starter, but will be handy if you really dive into sourdough baking (which is the whole point of this right??). This is the kitchen scale I use.

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How to Make a Sourdough Starter

• This process will take anywhere from 7 to 14 days. Mine took 9 days to become consistently bubbly and to smell pleasantly sour.
• If you plan to use weight measurements, be sure to weigh your jars and make note of their weight so you can remove ½ of your starter without having to transfer jars each time.
• I wanted to show that this was possible using just all purpose flour. You will see results a little faster if you use a bit of whole wheat flour to start. You will still follow this exact same process and I do still recommend letting it go at least 7 days before you attempt a sourdough recipe, but I almost guarantee you will reach the bubbly, sour stage before 9 days if you replace a bit of the all purpose flour with some whole wheat flour.

Days 1-2:

• Day 1: Combine ½ cup (60 grams) flour with ¼ cup (60 grams) water in a glass jar. Stir well, scrape down sides, cover, come back in 24 hours.
• Day 2: Remove ½ of starter mixture, either discard or save in a separate container if you plan to use it, replenish starter with ½ cup flour and ¼ cup water. Stir, cover, come back in 24 hours.

Days 3-4

Now from here on the experience will vary for everyone. I will share my progress but just know that yours could look very different.

• Day 3: Mine was really bubbly on this day but still was not smelling sour at all. I discarded ½ and replenished.
• Day 4: As you can tell by the sides and top of my jar, the starter had really bubbled up on this day. But it still was not smelling sour. I discarded ½ and replenished.

Days 5-7

• Day 5: The starter barely grew but it had some liquid on top. This is a good sign! I discarded ½ and replenished.
• Day 6 and Day 7: Not much activity at all but I could see some bubbles/air pockets which is another good sign. On both days I discarded and replenished.

Days 8-9

• Day 8: A bit of growth and some good bubbles. I discarded and replenished.
• Day 9: Today was the day! My starter doubled, bubbled, and had a beautiful sourdough smell.

Now whether your starter is ready after 7 days or 9 days, it is never a bad idea to give it a few more days to really build up before baking. A full 2 weeks is often recommended and this just ensures that you will get the best results when baking.

Feeding Sourdough Starter Without a Scale

½ cup of flour is equal in weight to about ¼ cup of water.* So if you always keep these measurements in the back of your head or scribbled on your kitchen calendar, you will never need a scale for your starter. Also, use the consistency as a guide - I like for mine to be about the texture of thick pancake batter and I rarely measure anymore. I just shake in some flour and add water until it is the texture I like. If it looks too thin, I add a bit more flour. If it looks too thick and pasty I add a splash more water. It really is that simple.

So to feed your starter in this beginning stage without a scale, all you have to do is remove half of the existing starter, and feed it with ½ cup flour and ¼ cup water. As you move forward in your sourdough journey, you can continue with this basic formula or find a formula/method that works better for your schedule. If you are planning to make a recipe that calls for a larger amount of starter, just bump up the amounts.

*In the sourdough world, equal weights of flour and water or starter, flour, and water are what is called 100% hydration sometimes written as 1:1 or 1:1:1 - this applies to the starter itself and also to bread recipes. So if you ever see a recipe that calls for that, now you know it's that simple!

What to do with Sourdough Discard

There are so many ways to use sourdough discard! Even at this early stage when it is not really sour yet, you can toss it into a discard baking recipe, make tortillas, flatbreads, crackers. Sourdough discard is especially good in pancake, waffle, or crepe recipes. You can even use your discard to thicken a soup, sauce, or gravy. I am not about to toss good flour in the trash, especially in this economy.

Browse any of my discard recipes here:

When is My Sourdough Starter Ready to Use?

Usually around the 7 day mark, your starter will smell pleasantly sour and will be just about doubling in size after a feeding. Although, it may not always double even when it is active. To be sure it is active and ready, you can perform a float test. Simply place a small spoonful of starter into a dish of water. If it floats it is active! This combined with the sour smell are both signs that your starter is ready to use.

Sometimes it takes closer to 2 weeks though, so be patient and don't rush the process. If you are really itching to bake with your starter, try a recipe written specifically for discard. I have several in my sourdough recipes category. Each time you discard a portion of starter, stash it in a jar in the refrigerator until you have accumulated enough for a recipe. It won't be very sour at the beginning, but you can still use it in discard recipes. Sourdough discard baking is a great way to get a sourdough fix while you wait!

And What to Do With Your Sourdough Starter When You Need a Break!

There will most likely come a time when you need a break from sourdough baking and maintaining an active starter. Maybe you are traveling, remodeling your kitchen, having a baby (been there, done that!), cutting carbs for awhile, etc... Here are a few options:

If it is relatively short-term:

Refrigerate: Just pop your starter in a jar with a tight-fitting lid and shove it to the back of your refrigerator. I know this isn't widely advised, but I have done this for months before and my starter is still kicking. It will develop a dark layer of liquid - this is called hooch and is perfectly fine. The hooch just means your starter is hungry. You can either stir it back in or pour it off. I would not let your starter go more than 3 months without some attention. When you're ready to revive your starter, just pull it out and give it some love, warmth, and a few good discards/feedings and you will be back in business.

If it is long-term you have a few different options:

Dehydrate: You can dehydrate sourdough starter in thin layers at room temperature or in a dehydrator at very low temperature and store it for many years in a cool, dry place. Here is a great article on How to Dehydrate and Rehydrate a Sourdough Starter

Freeze for up to 12 months: Spread a thin layer on parchment and freeze solid before breaking into pieces and storing in an airtight container in the freezer. Or you can freeze it in ice cube tray or similar small molds such as muffin tins. Once solid, transfer to airtight containers or bags and keep frozen. Here is an article with more information on How to Freeze Sourdough Starter.

Freeze-dry: If you are lucky enough to own a freeze-dryer you can use it to dry some of your starter and store it very long-term in an airtight container or mylar bag with oxygen absorbers.

Side Note: The dehydrating and freeze-drying methods are also great if you want to ship, sell, or gift your starter!

Sourdough Starter FAQs

Easy Beginner Sourdough Starter Recipe

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Flour, water, and time are all you need to make a beautiful, bubbly sourdough starter that you can use to make delicious baked goods for years!

• Total Time: 0 hours

Ingredients

ingredients:

1 5lb bag of organic, unbleached all-purpose flour

water

equipment:

glass jar with lid - (the jar should be able to hold about 2 cups, 16-ounces, 470 ml)

additional glass jar for discard if keeping

wooden spoon

silicone or rubber spatula

rubber band or wet-erase marker

Cook Mode Prevent your screen from going dark

Instructions

1. Day 1: Place ½ cup (60 grams) of flour and ¼ cup (60 grams) of water in a glass jar and mix very well. Cover and let sit in a warm room temperature spot for 24 hours. In the oven with the light on is my go-to spot.
2. Day 2: Remove half of starter mixture and discard or save in the refrigerator to be used in a discard recipe. Replenish the starter with ½ cup (60 grams) of flour and ¼ cup (60 grams) of water. Stir well, scrape down sides, cover and leave in a warm room temperature spot for 24 hours.
3. Day 3-7: Repeat the same process as Day 2 each day. 
4. Day 7-14: Continue with the same process and monitor for doubling in size (a rubber band or marker can be very useful for this and fun if you have kids helping) and for a pleasantly tangy, sour smell. When you feel your starter is ready, place a small spoonful in a dish of water. If it floats, it is active! Congrats! You can begin to experiment with sourdough baking!

Notes

Sourdough starter should smell pleasantly sour. The best way I can describe it is a little bit yeasty with a very, very mild vinegar or yogurt smell.

If you want to speed things up, you can replace about ½ of the flour amount with whole wheat flour for the first couple of feedings. The fermentation will happen a bit faster but you should still plan on waiting until day 7-14 to see results just in case.

• Author: anita | wild thistle kitchen
• Prep Time: 7-14 days
• Category: sourdough