How long does it take to start a sourdough starter from scratch?

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.

Is it worth making your own sourdough starter?

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!

When should I throw out my sourdough starter?

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.

What should sourdough starter smell like?

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.

How to Make a 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

Cook Mode Prevent your screen from going dark

Instructions

Day 1: Place 1/2 cup (60 grams) of flour and 1/4 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 1/2 cup (60 grams) of flour and 1/4 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 1/2 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
Cook Time: n/a
Category: sourdough
Method: sourdough
Cuisine: American