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How to Make a Sourdough Starter From Scratch: A Beginner’s Day-by-Day Guide

Overhead view of a highly active sourdough starter in a glass jar, covered in small, uniform bubbles.
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Follow this simple, step-by-step guide to create your own active sourdough starter using only flour and water. This method is reliable for beginners starting their sourdough journey.

Ingredients

Scale
  • 100g Whole Wheat or Rye Flour (for initial days)
  • 100g Unbleached All-Purpose Flour (for later days)
  • 100g Unchlorinated Water (room temperature)

Instructions

  1. Day 1: Mix 50g of whole wheat or rye flour with 50g of room temperature water in a clean glass jar. Stir until fully combined. Cover loosely and let it sit at room temperature (68-75°F) for 24 hours.
  2. Day 2: Discard half of the mixture. Add 50g of whole wheat or rye flour and 50g of water to the remaining starter. Mix well, cover loosely, and wait 24 hours.
  3. Day 3: You might see a few bubbles. Discard half. Switch to using unbleached all-purpose flour. Mix 50g of all-purpose flour and 50g of water into the remaining starter. Wait 24 hours.
  4. Day 4: Discard half. Feed with 50g all-purpose flour and 50g water. You should see more activity. Wait 24 hours.
  5. Day 5: Discard half. Feed with 50g all-purpose flour and 50g water. Wait 24 hours.
  6. Day 6: Discard half. Feed with 50g all-purpose flour and 50g water. Wait 24 hours. The starter should show significant bubbling and growth.
  7. Day 7: Discard half. Feed with 50g all-purpose flour and 50g water. If your starter consistently doubles in size within 4-8 hours after feeding, it is active and ready for baking.
  8. Maintenance: Once active, switch to a 1:1:1 ratio (starter:flour:water by weight) for daily feeding if kept at room temperature, or feed once a week if stored in the refrigerator.

Notes

  • Use a clear jar so you can track the rise and see the bubbly sourdough starter developing.
  • Maintain a consistent room temperature between 68 and 75 degrees Fahrenheit for best results during the initial creation phase.
  • If your starter does not show activity by Day 4, keep feeding it daily; patience is key to creating a strong homemade yeast starter.
  • When feeding, always use filtered or unchlorinated water, as chlorine can inhibit yeast growth.

Nutrition

Find it online: https://cookerycommand.com/sourdough-starter-how-to-make-from-scratch/