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. 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.
Jump to:
- Recipe Background and Details
- My Sourdough Journey
- What is the Best Flour for Sourdough Starter?
- And Speaking of Wild Yeast
- Can I Switch Flours?
- What Temperature is Best for Sourdough Starter
- What You Need to Create a Sourdough Starter (Ingredients and Equipment)
- How to Make a Sourdough Starter
- Feeding Sourdough Starter Without a Scale
- What to do with Sourdough Discard
- When is My Sourdough Starter Ready to Use?
- And What to Do With Your Sourdough Starter When You Need a Break!
- Top Tips and a Few Reassurances as You Begin Your Sourdough Journey
- Sourdough Starter FAQs
- Easy Beginner Sourdough Starter Recipe
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 Temperature is Best for Sourdough Starter
If you do a quick internet search, you'll find a range of anywhere from 68-85 degrees as the recommended "ideal" temperature for sourdough starter. I live in a drafty 1889 farmhouse and the first starter I ever made (that is still alive and well today) was made in January with snow on the ground. I left my jar on the countertop throughout the entire process. I'm not saying a warm place doesn't help speed up the process, but a cool kitchen is totally fine.
If you want to create a warmer spot here are some options:
- If your stove/oven has a pilot light that is always on, place your starter on top of your stove in between the burners.
- In a cabinet above your refrigerator.
- In the oven with the light on.
- Near a heating vent, radiator, or wood stove - make sure it isn't too hot as this will actually kill your starter.
- If all else fails and you want a warmer spot, order a heating pad. Try to find one with a low setting that doesn't shut off automatically.
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.
- For best results choose a warm spot such as inside your oven with the light on or in a cabinet above your refrigerator. *see What Temperature is Best for Sourdough Starter heading for more info and my thoughts.
- 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.
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:
- Sourdough Discard Cinnamon Raisin English Muffins
- Artisan Sourdough Bread
- Sourdough Discard Focaccia
- Sourdough Granola
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. Once dried it will store 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!
Top Tips and a Few Reassurances as You Begin Your Sourdough Journey
- Pick a convenient time for your sourdough starter feedings. The same time each day while you are establishing a starter is important. So if you want to care for it while you have your morning coffee, after you drop your kids at school, during your toddler's nap, before you go to bed... It doesn't matter as long as it works for you and you can stick to it every day.
- Once your starter is established, you do not need to maintain a large amount. You can keep a very small amount and feed it to bulk it up according to whatever recipe you plan to make. I know we see some bakers with massive jars of starter and that is just not necessary for the average home baker.
- Once your starter is established and you really want to get it going and/or it's acting a little sluggish, discard almost all of it - like take it down to what clings to the jar after you pour it all out - and then feed it. I have found that when I really deplete mine and give it a nice big feeding it really bounces back into action. It is a magical thing to behold! Also, a bit of rye flour can really give it a boost!
and some advice for when you begin baking:
- Be patient and relax - I swear I think sourdough starter knows when you're rigid, rushed, worried, etc. Don't stress. Take comfort in the fact that even the ugliest, densest loaf of sourdough is still edible. Whether you slice it super thin for toast or sandwiches or turn it into croutons or breadcrumbs you will find a way to use it. Each loaf you make will build your skills and confidence.
- Plan ahead and don't try to make a loaf that requires lots of stretching and folding on a super busy day! Trust me - I speak from experience.
Sourdough Starter FAQs
It usually takes about 7 days to create an active, bubbly sourdough starter. It can take up to 2 weeks depending on various factors including the kitchen environment, type of flour and water, etc.
In my opinion, yes! It is absolutely worth the time to make your own sourdough starter. Now of course this depends on whether or not you enjoy the flavor of sourdough and if you enjoy baking. Having a sourdough starter and experimenting with sourdough baking is a very rewarding process!
If your starter shows any signs of spoilage such as pink, orange, green, or blue colors, fuzzy mold, dark spots with white on top, or if it smells unpleasantly sour or funky it is best to throw it out and start a new sourdough starter.
Active, bubbly sourdough starter should smell pleasantly sour. The best way I can describe it is a little bit yeasty with a very, very mild vinegar smell. It is often compared to the smell of yogurt or buttermilk which indicates a good balance of yeast and lactic acid.
Easy Beginner Sourdough Starter Recipe
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: 7-14 days
- Yield: one sourdough starter
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
Instructions
- 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 when I want a warm environment for my starter or for rising doughs. On top of the refrigerator is a great spot too.
- 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.
- Day 3-7: Repeat the same process as Day 2 each day.
- 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! Give my Artisan Sourdough Bread for Beginners recipe a try.
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.
- Prep Time: 7-14 days
- Cook Time: n/a
- Category: sourdough
- Method: sourdough
- Cuisine: American
Natalia Graf says
should add a section about temperature - I had no idea the oven with the light on had any purpose and I was just leaving my starter on the counter in the winter!!
anita | wild thistle kitchen says
Hi Natalia. I do say "warm room temperature" which is generally considered to be around 68-72 degrees. But yes, I should be more specific for those who may not know that. For reference, I live in a drafty 1889 farmhouse - the starter you see in these photos was made in March which is still very much wintertime where I live and I left it on the counter the whole time. Also, the first starter I ever made was in January of 2020 and I also left it on the counter with great results. Unless your kitchen maintains a temperature below 65 degrees you will be able to establish a starter. The oven light is a great trick for creating a warm environment both for your starter as well as for rising breads - also on top of a refrigerator works well. If you look up the temperature recommendation for sourdough you'll find a range of anywhere from 68 to 85 degrees - that's a big range! This is another sourdough "rule" that I break often and I actually prefer the results with a cooler fermentation for both my starter and my breads. A lower room temperature will slow the fermentation but it will not stop it completely. Thanks for your comment and suggestion. - Anita
Jen says
Do you stir the starter before removing half?
anita | wild thistle kitchen says
Hi Jen! I do not but you certainly could. Let me know if you have any other questions. 🙂 - Anita
Deb says
I am confused about 1/2 c flour ( 60 grams)& 1/4 c water (60 grams) for beginning the starter. I added 1/2 c water because 1/4 c did not mix all the flour.
anita | wild thistle kitchen says
Hi Deb. Those are the proportions I use and the ones shown in these photos. They will give you a thick, pasty consistency. You don't want this to be extremely thin or watery. I hope that helps. Thanks - Anita
Halle says
To bake with it once it’s active, how do we know how much to take out, how much to replenish, etc.?
anita | wild thistle kitchen says
Hi Halle. This will depend on the recipe(s) you are planning to make. For example, if the recipe calls for 150 grams of starter, you'll need to combine 50 grams each of starter, flour, and water to create 150 grams of active, bubbly starter to bake with. Some recipes don't specify, but for the most part a 1:1:1 ratio is used in most sourdough recipes unless it specifically states otherwise. I almost always do a bit extra or even double so I have some lively starter to stick in the fridge for next time. For example instead of 50 of each I'd do 80 or even 100 grams of each, use the 150 grams to bake my bread and then stick the rest in the fridge. 🙂 Let me know if this helps and if you have any other questions. - Anita
Joanne says
Hello-how do you set up starter knowing I won’t make bread every day.?
Do I make the starter recipe and then after day 14 put it in frig til I know when I will bake?
Also do you stir it before you discard or just discard, then add ingredients then stir?
anita | wild thistle kitchen says
Hi Joanne. You will make the starter the same regardless of how you plan to use it. Yes, once it is active and bubbly you'll store it in the refrigerator and the night before you want to bake, take it out, discard what you need, and feed it with a 1:1:1 ratio or whatever the recipe you plan to make calls for. The next morning it should be doubled in size and ready for sourdough baking. If it has been in the refrigerator longer than a week you may want to give it two feedings to really bring it back to life before baking. I don't stir it before discarding, but you certainly could. Let me know if you have any other questions! Thanks - Anita
Nadia says
I’m really confused on what to do once the starter is ready. For example, if I feed the starter on Day 21 and it’s active, do I put it in the fridge right away or let it sit for 24 hours?
Once I’m ready to bake a loaf, am I supposed to discard? Should I be discarding every time I bake?
anita | wild thistle kitchen says
Hi Nadia. I'm not sure what you mean by 21 days. After the 2 weeks (14 days) of building up your starter, you can bake with it right away when it is doubled, bubbly, and active or you can store it in the refrigerator. If you are baking once a week, you will want to pull your starter out the night before you want to bake, discard if necessary, and feed according to how much starter you'll need for the recipe you'll be making. The next morning it should be doubled in size and ready to bake with. If you leave it in the fridge for an extended period of time, you may need to give it a couple of discards and feedings before it is lively enough to bake with.
The reason you discard is so you aren't feeding a huge amount of flour and water to your starter. If you keep 60 grams of starter then you'll want to feed it 60 grams water and 60 grams flour. But if you have a very large amount of starter in your jar, you'll likely want to discard some before feeding so you end up with a more reasonable amount of bubbly starter once it has doubled. I can't predict the recipes you will make or how much starter you will need when you do so you will have to figure that out as you get into your sourdough baking routine. Just know that whenever you end up with extra starter, you can always make a recipe that calls for sourdough discard so you won't be wasting anything.
I hope this helps. Please let me know if you have any other questions. - Anita
Mary says
I am heading out to get the supplies to start this journey. Not going to lie, I’m really nervous. Breads intimidate me. But I have wanted to try for a long time and I love the idea of making my own and knowing what I’m feeding my family. I have one question, I know you said any flour could work really, but would the White Lilly flour be okay? Or should I just go buy the unleashed flour you use? I also have a bread flour here I bought as well. Thank you for this information!! Here’s to hoping it all goes well!!
anita | wild thistle kitchen says
Hi Mary. I'm excited for you to start your sourdough journey! Yes, as long as it is not the self-rising variety, White Lily can be used to make your starter. Because of its low protein content, I would not recommend it for bread baking. You can use it for softer sourdough products though like biscuits, scones, muffins, pancakes, etc. Let me know if you have any other questions. I'm always here to help! - Anita
Jennifer Garman says
Eek!!! I am on day 6 and I just realized that I have been removing 60g of my starter, then feeding 60g flour and 60g water. I feel like it isn’t quite half. I “think” I should still be okay, but I will be more diligent about how much I am removing.
What do you think? Have I been not taking enough out?
anita | wild thistle kitchen says
Hi Jennifer! Yes it will be totally fine! It's close enough and in a few more days you'll see some good activity. Good luck and let me know if you have any other questions!
Abbey says
Love your recipes! I began a sourdough starter 9 days ago following your tips, and it looks like I’m ready to bake! Question: do you have a recipe for a classic sourdough loaf? I didn’t see one. Or do you have one that you would recommend?
anita | wild thistle kitchen says
Hi Abbey! Thank you! I'm so happy to read this! Good luck on your sourdough journey - it is so fun! I do not have a basic sourdough loaf, believe it or not! It has been on my list forever. You can't go wrong with a Farmhouse on Boone recipe though. She is the queen of sourdough in my opinion. I'll let you know when I finally get one posted!
Deborah Ross says
What is the rubber band for or wet erase marker for?
anita | wild thistle kitchen says
Hi Deborah! I explain in the blog post that you can use the rubber band and/or the marker to monitor the growth of the starter. If you wrap the band around the jar at the level of the starter (or mark it with a marker) just after feeding, it will help you see how much it has grown once it becomes bubbly and active.
Laurel says
This was a really helpful article, but how is the starter maintained? How often do I need to feed it if it’s at room temperature? If it’s refrigerated, can I feed it less?
anita | wild thistle kitchen says
Hi Laurel! If you look under the "What to do with sourdough starter when you need a break" heading I give short term and long term refrigerator and other storage options. Unless you are baking with it every day, I do not recommend storing it at room temperature as you will have to continue the same 24-hour discard and feeding schedule and you will just end up with a LOT of discard. The way you store it it will really depend on how often you bake with it. If you bake everyday, absolutely store it at room temp and feed it after each use. If you bake once a week, I suggest storing it in the refrigerator and the night before you want to use it, pull it out and feed it so it will be ready for the next day's baking. Please let me know if you have other questions!