Easy Sourdough Starter

This Easy Sourdough Starter recipe creates gorgeously fluffy homemade products such as Sourdough Baguettes. Included are simple step by step instructions on how to start, feed and Maintain Sourdough Starter that is perfect for beginners.

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What is Sourdough Starter

Very simply, sourdough starter is a fermented mixture of two ingredients, water and flour. Wild yeast found in flour flourishes when added to water and is allowed to rest in between feedings. This approach is the old fashioned way of making bread that has been done for centuries. It does require more time than active-dry or instant yeast but produces exceptional taste and textured baked goods. 

Tools Needed

In addittion to the flour and water a few tools are needed to make your own from scratch Sourdough Starter. 

• Kitchen Scale- It is highly encouraged to use a kitchen scale to weigh the flour and water in equals parts to achieve the best results. This is the scale shown in the picture above. However, my next kitchen scale will be a little larger to accommodate the large bowl needed to make sourdough bread. 
• Chopsticks– This makes stirring the starter in a glass jar much easier. 
• Glass Measuring Cup– Makes for easy pouring of water. 
• Scoop or Spoon– Helps with the addittion of flour.
• Medium Sized Glass Bowl– The first few days of a starters life is easier done in a medium size glass bowl. 
• Plastic Wrap or Reusable Food Wraps– For the first few days of the starters life. 
• Glass Jar (see below) 

Sourdough Starter Container

The type of glass jar needed will depend on which type of flour you use to make your starter and how rapidly your starter ferments. This is the jar seen in the photo below and it works beautifully when using white all-purpose flour. Please see section directly below (White Flour vs Wheat Flour) for more explanation. 

White Flour vs Wheat Flour

The type of flour used will have a great influence on how your Stater ferments and the final product that you make with it. However, it is most important to not choose bleached flour as this will impede the fermentation.  

All-Purpose White Flour 

I adore sourdough bread that bites me back when I eat it. In other words, extra sour with a tang. However, my husband HATES that kind of bread. That is why I use all-purpose white flour for my Starter.

This type of flour yields breads that are very much like a crusty Italian loaf that he and I both go crazy for. Additionally, I use the Starter from this type of flour for making baguettes that then make incredible Homemade Breadcrumbs and croutons. The final products are never overly sour. 

Wheat or Rye Flour

Wheat and rye flour has more naturally occurring wild yeast. Because of this, the starter made from these types of flours will ferment faster and with more intensity. It is very important to keep a closer eye on Starters made from these flours and to use a glass jar that has a lid that is looser or can be left slightly open. The reason for this, a tight fitting lid could be a recipe for an exploding jar. 

In conclusion, wheat and rye flours will make much stronger sourdough products and all-purpose white flours (unbleached) will yield more mild final products. 

How To Make

To make Sourdough Starter that is ready to bake with will take approximately 7 days, give or take a day or two. Here are the instructions for each day.

Day 1

In a  medium sized glass bowl mix together 50 grams of water and 50 grams of flour. Stir well and cover. Let sit at room temperature. 

Pro Tip#1– To accurately weigh the flour and water start by making sure the scale is weighing in grams vs ounces. Place the bowl on the scale and turn on. The scale should read zero with the the bowl on top. Add enough flour to equal 50 grams. Calibrate the scale back to zero again and repeat with water.

Pro Tip#2– In the making and feeding of this starter there will always be equal parts of flour and water added to it. 

Day 2

To yesterday’s mixture add 50 grams of flour and 50 grams of water. Stir well and cover. Let sit at room temperature. 

Day 3

Throw away half of the Starter. To the remaining Starter add 100 grams of flour and 100 grams of water. Stir well and cover. Let sit at room temperature.

Pro Tip#3– The discarded Starter from day 3- day 6 is not fully developed enough to have any uses. Simply throw it away. 

Day 4

Throw away half of the starter. Add 150 grams of flour and 150 grams of water to the bowl and stir well. Cover and let sit at room temperature. 

Pro Tip#4– Day 4 is the day that you will notice the mixture starting to take on the personality of a Sourdough Starter. There should be small bubbles and a slight sour smell will start to take shape. 

Day 5

Similar to the previous days, throw away half of the Starter and add 150 grams of flour and 150 grams of water. Stir well, cover and let sit at room temperature. 

Pro Tip#5– The Starter should begin to look very similar to picture A below. If not do not worry, it will very soon.  Also, feel free to transfer to the glass jar once the new flour and water its mixed in on day 5. 

Day 6

Throw away half of the starter and add 200 grams of flour and 200 grams of water. Stir well, cover and let sit at room temperature. 

Pro Tip#6– By day 6 the Starter should look similar to photo A below and very possibly look like photo B. 

Day 7

On day 7 the Starter should at the least look like photo B if not like photo C. If it has a similar appearance to photo C, it is ready to use. If it looks like photo B, let it sit at room temperature for one additional day.  

Feeding and Reviving Sourdough Starter

Above all, if your Starter looks like photo C it is ready to be used for making all kinds of sourdough products. If it looks like photo B, you can still use it for baking. However, it will slow down the rising of bread dough. When it looks like photo A, it is time to feed the Starter. 

To feed the Sourdough Starter, discard half of it and add 150 grams of flour and 150 grams of water to the remaining Starter. Stir well and let sit at room temperature overnight. If on the second day the Starter has the appearance of photo B, let it sit at room temperature for one additional day before using it in recipes. 

Pro Tip#7– If storing the Starter at room temperature it will need to be fed every 2-3 days. If storing in the refrigerator, it can be kept safely for up to 10 days before feeding. Please note that if storing in the refrigerator 2 feedings will most likely be needed before the Starter will look like photo C. 

Starter Smell and How to Know if it has Gone Bad

A healthy Sourdough Starter is going to smell sour. Therefore, it is not the best way to judge whether it has gone bad. However, the best way to know is by its appearance. If there are any visible signs of mold or red/orange spots it is time to throw the Starter out and begin again. Take heart though, Sourdough Starters are full of good bacteria. Because of this, chances of it going bad are much lower. 

Maintaining Sourdough Starter

For anyone new to sourdough baking, it is incredibly normal to have many questions and concerns about maintaining your sourdough starter. How To Maintain Sourdough Starter has a complete breakdown of the feeding schedule, common concerns and questions so that you can enjoy your sourdough starter for decades to come.

If you enjoyed this Sourdough Starter please let me know by leaving a comment and review below. Doing so helps to encourage others to make the recipe also. Thank you!