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A Beginner Guide on How to Make a Sourdough Starter

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Starting your sourdough journey can feel overwhelming, especially if it’s your first time attempting to create your own sourdough starter. Trust me, I’ve been there. The process may seem intimidating, with terms like “hydration level” and “fermentation process” thrown around. Still, with some patience and guidance, you’ll soon have your healthy starter bubbling away on your kitchen counter.

A sourdough starter is a living thing—a mixture of flour and water that captures natural wild yeast and lactic acid bacteria from the environment. This magical combination is a natural leavening agent that helps your bread rise without store-bought yeast.

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Close-up of a glass jar filled with bubbly sourdough starter, showcasing a frothy texture. The background is softly blurred, creating a warm, homey feel.

This blog post will walk you through the process step-by-step, provide helpful tips, and answer commonly asked questions to ensure you get the best results.

While it may take a little extra cost, effort, and care, the reward of making good sourdough bread from scratch is absolutely worth it. Let’s dive into the process of creating your first starter!

What You’ll Need:

  • A clean jar: A glass jar (Anchor Hocking) or a wide-mouth mason jar works best. Make sure it’s free of any soap residue.
  • Flour: You can use a mixture of flour types such as bread flour, organic flour, rye flour, whole wheat flour, or even all-purpose flour.
  • Water: Filtered water, bottled water, or tap water (if it’s chlorine-free). Warm water is ideal for encouraging fermentation.
  • A kitchen scale: Measuring by weight (grams of flour and water) ensures accuracy for the best results.
  • A rubber band: To mark where your starter begins so you can see if it doubles.
Wooden table with kitchen items: a digital scale, a glass jar, a wooden spoon, a cloth, and a rubber band are needed for the Sourdough Starter. The scene feels rustic and organized.

Step-by-Step Sourdough Starter Recipe:

Day 1: Combine Equal Parts

  • Mix 50g (1/2 cup) of flour in a clean jar with 50g of warm water (about ¼ cup each if you’re using a measuring cup). Stir until it forms a thick, smooth paste.
  • Cover the jar loosely with a lid or cloth to allow airflow. Place it in a warm spot on your kitchen counter.
  • Mark the starting level with a rubber band to monitor its rise.

Day 2: Check and Feed

  • By the next day, you may see some bubbles starting to form. This is the fermentation process beginning.
  • Discard about half of the mixture (referred to as sourdough discard).
  • Feed your starter with 50g (1/2 cup) of fresh flour and 50g (1/2 cup) of warm water (equal parts).
  • Stir well, cover, and place back in a warm spot.

Days 3-5: Repeat Feeding

  • Continue feeding your starter daily, discarding half and adding equal parts of flour and water (e.g., 1/2 cup each).
  • By day 4 or 5, your starter should show lots of bubbles, smell tangy, and rise and fall predictably. If it’s cold in your kitchen, this may take longer.

Day 6: Float Test for an Active Starter

  • Perform the float test to check if your starter is ready for baking. Drop a small amount of starter into a cup of water. If it floats, you have an active sourdough starter!
  • If it doesn’t float, continue feeding and wait to mature.

Helpful Tips for Best Results:

  • Maintain a consistent feeding schedule to keep your starter active.
  • Use a warm place near a sunny window to encourage the fermentation process.
  • Keep your starter’s hydration level balanced with equal parts flour and water.
  • Use a glass jar to easily monitor the bubbles and rise.
  • Mark your starter’s level with a rubber band to track its growth.

How to Troubleshoot Common Issues

Starting and maintaining a sourdough starter is rewarding, but sometimes, things don’t go as planned. Here are common problems you might encounter and practical solutions to keep your starter thriving.

Cozy kitchen scene with a sourdough starter jar covered by cloth on a white vintage sink. Nearby are cleaning brushes and utensils. Paper towel hangs above.

My Starter Isn’t Bubbling or Rising

Possible Causes:

  • The temperature is too cold.
  • The flour lacks enough nutrients.
  • You’re not feeding it often enough.

Solutions:

  • Place your starter in a warm spot (around 75-85°F) to encourage fermentation. A kitchen counter near a stove or using a proofing box can help.
  • Switch to a more nutrient-rich flour, like rye flour or whole wheat flour.
  • Feed your starter more frequently (every 12 hours) with equal parts flour and water.

My Starter Has a Brown Liquid on Top (Hooch)

Possible Causes:

  • The starter is hungry and hasn’t been fed recently.

Solutions:

  • Stir the liquid back into the starter and feed it immediately.
  • Adjust your feeding schedule to provide fresh flour and water before the hooch forms.

Tip: Hooch isn’t harmful, but it’s a sign that your starter needs attention!

My Starter Smells Bad (Not Tangy, but Rotten)

Possible Causes:

  • Contamination or improper fermentation.

Solutions:

  • Discard most of the starter, leaving only a small amount (about 1-2 tablespoons). Feed it with fresh flour and water.
  • Use filtered or bottled water if you’ve been using tap water with chlorine.
  • Ensure your jar and utensils are clean.

Mold or Strange Colors Appeared

Possible Causes:

  • Contamination from dirty tools or exposure to the environment.
  • Extremely long periods without feeding.

Solutions:

  • Unfortunately, mold is a sign that the starter is no longer safe to use. Discard the starter and begin a new one.
  • Prevent future issues by using a clean jar and feeding regularly.

My Starter Isn’t Doubling After Feeding

Possible Causes:

  • Weak fermentation due to low activity.
  • Insufficient feedings.

Solutions:

  • Feed your starter with organic whole grain flour or add a small portion of rye flour to boost activity.
  • Give it more time to adjust if you’ve recently switched flours.

My Starter is Too Thin or Too Thick

Possible Causes:

  • Incorrect water-to-flour ratio.

Solutions:

  • For a thin starter, add more flour during the next feeding.
  •  Add more water (preferably warm) for a thick starter to loosen the texture.

Tip: Use a kitchen scale to measure flour and water accurately for the best results.

My Starter Works, But My Bread Won’t Rise

Possible Causes:

  • The starter isn’t active enough to act as a leavening agent.

Solutions:

  • Perform the float test to check if your starter is ready: Drop a small amount of the starter into a glass of water. If it floats, it’s active and ready to use. If it sinks, give it more time to ferment and feed again.

My Starter Slows Down in Cold Temperatures

Possible Causes:

  • Cold ambient temperatures slow the fermentation process.

Solutions:

  • Keep your starter in a warm spot or near a heat source.
  • If it’s particularly cold, you can warm the water used for feeding to help maintain activity.

I Don’t Know What to Do With My Sourdough Discard

Solutions:

  • Sourdough discard can be used in recipes like pancakes, waffles, crackers, and pizza dough.
  • Keep it in the fridge for up to a week and use it regularly.

Troubleshooting your starter can feel overwhelming the first time, but every challenge is part of your sourdough journey. With a little patience and experimentation, you’ll soon have a healthy, active starter ready to make delicious bread!

Uses for Sourdough Discard

  • Make sourdough pancakes, crackers, or pizza dough.
  • Add it to banana bread or muffins for a tangy twist.
  • Use it as a thickener in soups or stews.
A close-up of a glass jar filled with thick, bubbly sourdough starter. A green rubber band marks the rise level. A white cloth rests beside it on a beige surface.

Tips for Maintaining Your Sourdough Starter in Cold Temperatures

Cold temperatures can slow fermentation, meaning your sourdough starter might appear less active or take longer to rise. These tips ensure your starter remains active and healthy, even in cold temperatures. With extra care, you can keep baking delicious sourdough bread all winter! Would you like me to add any additional details or visuals to this section?

Don’t worry—your starter is still alive and needs extra care to thrive in colder conditions. Here are some tips to keep your starter happy during the colder months:

Choose a Warm Spot in Your Home

Best Places: Keep your starter on the kitchen counter near a stove, on top of a fridge, or near a sunny window (during the day). Avoid drafty areas, as the cold air can further slow down fermentation.

Use Warm Water for Feedings

Instead of using room-temperature water, feed your starter warm water (around 85°F/29°C). This helps kickstart the fermentation process without overheating it. Be cautious not to use too hot water, as it can kill your starter’s natural yeast and bacteria.

Insulate Your Jar

To help trap warmth, wrap your jar with a clean kitchen towel, a small blanket, or even a sweater. For extra protection against cold temperatures, place the jar in an insulated bag or a Mason jar.

Use a Proofing Box or Warm Appliance

A proofing box set to around 75–85°F provides a stable environment for fermentation. Alternatively, place the starter in your oven with the light on (but the oven off) for gentle warmth.

Feed More Frequently

Cold temperatures slow fermentation, meaning your starter will take longer to eat through the flour. However, feeding it smaller amounts more often can help maintain activity.

Example: If you typically feed your starter every 24 hours, consider feeding it every 12–18 hours.

Keep the Hydration Level Consistent

Stick to the same flour-to-water ratio (e.g., 1:1 by weight). A thinner starter might slow down more in the cold, so maintaining the proper consistency is key. Using rye or whole wheat flour during feedings can boost activity due to their higher nutrient content.

Relocate to a Warmer Area

If your home is consistently cold, you can keep your starter in a slightly warmer room or near a heat source. Avoid placing it directly next to a heater or in extreme heat, as this can dry out or damage your starter.

Refrigerate if Necessary

If you don’t bake often, refrigerate your starter to slow down activity. Feed it once a week while refrigerated to keep it alive. Before baking, bring the starter to room temperature, feed it, and let it fully activate (lots of bubbles, passes the float test).

Be Patient

Cold weather slows the entire fermentation process, so allow extra time for your starter to bubble and rise. If it doubles in 4–6 hours, it may take 8–10 hours or longer in colder conditions.

Use a Thermometer to Monitor Temperature

An ambient thermometer can help you find the warmest spot in your kitchen or home. For best results, keep your starter in an environment between 70 85°F.

Keep your starter in a warm spot, like on top of the fridge or near a sunny window

Use warm water during feedings to boost the fermentation process. Consider using a proofing box or setting your oven to the lowest temperature for extremely cold environments, turning it off, and placing the starter inside.

How to Maintain Your Starter After It’s Established

Once your sourdough starter is bubbly, active, and ready to use, you’ll want to ensure it stays healthy so you can enjoy sourdough baking for years. Maintaining a starter might sound like a lot of work, but with a simple routine, you’ll keep it thriving with minimal effort.

Feeding Frequency

At Room Temperature: Feed your starter daily with equal parts flour and water by weight. This ensures the natural yeast and bacteria stay active and healthy. In the Fridge: If you don’t bake daily, storing your starter in the fridge is a great option. Feed it at least once a week. When you’re ready to bake, bring it to room temperature, feed it a couple of times, and wait until it’s bubbly and active again.

Proper Feeding Ratios

To maintain a healthy starter, use these basic ratios:

  • 50g of starter
  • 50g of flour (any type, but whole wheat or bread flour works best for feeding)
  • 50g of water (filtered or bottled water is ideal, as tap water with chlorine can harm the starter)

Mix these together until smooth, and let them sit in a warm spot for 6-12 hours until they double in size.

What to Do with Sourdough Discard

Every time you feed your starter, you must remove some to prevent it from growing too large. This is called the discard. Don’t toss it! Instead:

  • Use it to make recipes like pancakes, waffles, crackers, or muffins.
  • If you’re not ready to use it immediately, store it in a clean jar in the fridge for up to a week.

Reviving a Neglected Starter

If you forget to feed your starter for a while, don’t panic. Starters are resilient!

  • Scrape off any dried or discolored areas on top.
  • Feed it with fresh flour and water, repeating every 12 hours until it’s bubbly and active again.

Adjusting for Your Baking Schedule

If you bake frequently, keep your starter at room temperature and maintain a regular feeding schedule. If you bake less often, storing it in the fridge is a good option to slow down its activity.

Long-Term Storage Tips

  • Dehydrating Your Starter: Spread a thin layer of your starter on parchment paper and let it dry completely. Once dried, store it in an airtight container or bag. To reactivate, mix it with equal parts water and flour.
  • Freezing Your Starter: You can freeze small portions of your starter in an airtight container. When ready to use, thaw it, feed it, and let it become active again.

Maintaining your starter doesn’t need to be intimidating. It’s a living thing that thrives with a little bit of care and consistency. Once you’ve mastered its upkeep, you’ll always have an active sourdough starter ready to help you bake delicious bread, pancakes, and more!

  1. Feed your starter daily if kept at room temperature or once a week if stored in the fridge.
  2. Always feed with equal parts fresh flour and water.
  3. If you forget to feed it for a week or two, it’s usually recoverable. Feed it multiple times until it becomes bubbly and active again.

How to Transition Between Flours

Transitioning between flours allows you to explore new flavors and baking possibilities. By making gradual changes and observing the fermentation process, you’ll ensure your starter stays healthy and ready to create delicious sourdough bread!

  • Introduce the new flour gradually by mixing it with the original flour over several feedings (e.g., half rye flour and half bread flour).
  • Monitor the activity and adjust hydration levels if needed. Different types of flour absorb water differently.

One of the great things about maintaining your own sourdough starter is the flexibility to use different types of flour. When switching for flavor, texture, or availability, transitioning your starter to a new flour type is simple when done gradually.

Why Switch Flours?

Different flours can bring unique qualities to your starter and bread:

  • Whole Wheat Flour: Boosts fermentation with its rich nutrients, resulting in a tangier flavor.
  • Rye Flour: Speeds up fermentation, creating a highly active starter with earthy notes.
  • Bread Flour or All-Purpose Flour: Provides stability and versatility for baking a variety of breads.
  • Organic Flour: Minimizes exposure to chemicals, keeping your starter as natural as possible.

Gradual Transition for Best Results

To avoid shocking your starter, switch flours gradually:

  1. Start Small: Replace a small portion (e.g., 25%) of your usual flour with the new flour during feedings. For example:
    • If you normally feed your starter with 50g of all-purpose flour, use 37.5g of all-purpose flour and 12.5g of the new flour.
  2. Observe: Continue this for a few feedings while monitoring your starter for activity (bubbles, rise, and pleasant aroma).
  3. Increase Gradually: If the starter is thriving, increase the percentage of the new flour over several feedings until you’re using 100%.

Switching Directly (Optional)

If you need to switch immediately (e.g., you ran out of your usual flour), feed your starter entirely with the new flour. It might take an extra feeding or two for your starter to adjust, but it will recover as long as it’s fed regularly.

Tips for Successful Transition

  • Stick to Equal Parts: Keep the flour-to-water ratio consistent (e.g., 1:1 by weight) to maintain hydration.
  • Use Filtered Water: Chlorine in tap water can hinder fermentation, especially when transitioning flours.
  • Feed More Frequently: A new flour may require a more frequent feeding schedule until the starter stabilizes.

Experiment with Blends

You don’t need to stick to one type of flour! Many bakers find success with a mixture of flours:

  • Combine bread flour and whole wheat flour for balance.
  • Add a little bit of rye flour for an extra boost in activity.

What to Do if Your Starter Struggles

  • If you notice slow activity (little rise or few bubbles), revert to the original flour for a couple of feedings to revive it.
  • Mix in a small amount of whole grain flour (e.g., rye or whole wheat) to give it a nutritional boost.

How to Scale Up or Down

Scaling up or down your starter is all about personal preference and baking needs. With a little planning, you’ll always have the right amount of active starter without wasting flour or water! 

Sometimes, you may need a more sourdough starter for a big batch of bread or less if you’re trying to reduce waste. Scaling up or down is simple when you understand the basic feeding ratios. Here’s how to adjust your starter based on your needs.

Scaling Up Your Starter

You’ll need more starter if you’re preparing for a big bake. Follow these steps:

Example Ratio: Use equal parts flour and water (by weight) and feed the amount of starter you have. For example:

  • Start with 50g of starter.
  • Add 100g of flour and 100g of water (doubling the starter’s size).
  • Let it sit in a warm spot until it doubles in size and is bubbly.

Helpful Tip: Always leave enough time for the starter to reach its peak activity (6-12 hours, depending on temperature and flour type).

Scaling Down Your Starter

You can maintain a smaller starter if you’re not baking as often and want to reduce waste. Here’s how:

  • Keep only a small amount of starter (e.g., 20g).
  • Feed with equal parts flour and water by weight (e.g., 20g flour and 20g water).
  • This minimizes the amount of discard while keeping your starter healthy.

Feeding Tips for Scaling

  • Use a kitchen scale to measure accurately for best results.
  • If your starter is too small for your recipe, feed it several hours beforehand to build the amount you need.
  • Remember that the hydration level should stay consistent (e.g., a 1:1 ratio of flour to water by weight).

Example of Scaling Based on Baking Needs

If your recipe calls for 1 cup of active starter (about 240g):

  • Start with 60g of starter.
  • Feed it with 120g of flour and 120g of water.
  • Let it sit in a warm place until it doubles in size and passes the float test.

If you only need a small amount of starter for pancakes or waffles:

  • Use 20g (a heaped spoonful) of the starter.
  • Feed it with 40g (1/3 cup) of flour and 40g (1/3 Cup) of water.
A jar covered with a white cloth sits on a wooden kitchen counter. The background features blurred kitchen cabinets and a stove, creating a warm, homey atmosphere.

Commonly Asked Questions About Sourdough Starters

What type of flour should I use?

The type of flour you use can affect the fermentation process. Whole grain flour, such as rye flour or whole wheat flour, contains more natural wild yeast and nutrients, making it a good option for a new starter. Over time, you can switch to all-purpose or bread flour for maintenance based on your personal preference.

What if I see brown liquid on my starter?

The brown liquid, called “hooch,” is harmless and forms when your starter is hungry. Stir it back in or pour it off before feeding. If this happens often, adjust your feeding schedule.

Can I use tap water for my starter?

If your tap water has chlorine, it’s a good idea to use filtered water or bottled water or let tap water sit overnight to dechlorinate. Chlorine can inhibit the growth of natural yeast.

How do I store my starter long-term?

If you don’t bake often, you can store your starter in the refrigerator. Feed it once a week to keep it healthy. Always let it warm up for cold temperatures and feed it a few times before baking. How much starter should I use for baking?

A general rule is to use about a cup of starter (240g) in a sourdough bread recipe and keep enough remaining starter (around 50g) to feed and maintain it.

Printable Sourdough Starter Recipe Card

You can save or print the recipe card for quick reference. It includes steps for starting and feeding a new starter.

Close-up of a glass jar filled with bubbly sourdough starter, showcasing a frothy texture. The background is softly blurred, creating a warm, homey feel.

How to Make a Sourdough Starter

A sourdough starter is a living thing—a mixture of flour and water that captures natural wild yeast and lactic acid bacteria from the environment. This magical combination is a natural leavening agent that helps your bread rise without store-bought yeast.

Ingredients

  • 50g (1/2 cup) of flour
  • 50g of warm water

Instructions

Day 1: Combine Equal Parts

  • Mix 50g (1/2 cup) of flour in a clean jar with 50g of warm water (about ¼ cup each if you’re using a measuring cup). Stir until it forms a thick, smooth paste.
  • Cover the jar loosely with a lid or cloth to allow airflow. Place it in a warm spot on your kitchen counter.
  • Mark the starting level with a rubber band to monitor its rise.

Day 2: Check and Feed

  • By the next day, you may see some bubbles starting to form. This is the fermentation process beginning.
  • Discard about half of the mixture (referred to as sourdough discard).
  • Feed your starter with 50g (1/2 cup) of fresh flour and 50g (1/2 cup) of warm water (equal parts).
  • Stir well, cover, and place back in a warm spot.

Days 3-5: Repeat Feeding

  • Continue feeding your starter daily, discarding half and adding equal parts of flour and water (e.g., 1/2 cup each).
  • By day 4 or 5, your starter should show lots of bubbles, smell tangy, and rise and fall predictably. If it’s cold in your kitchen, this may take longer.

Day 6: Float Test for an Active Starter

  • Perform the float test to check if your starter is ready for baking. Drop a small amount of starter into a cup of water. If it floats, you have an active sourdough starter!
  • If it doesn’t float, continue feeding and wait to mature.

Helpful Tips for Best Results:

  • Maintain a consistent feeding schedule to keep your starter active.
  • Use a warm place near a sunny window to encourage the fermentation process.
  • Keep your starter’s hydration level balanced with equal parts flour and water.
  • Use a glass jar to easily monitor the bubbles and rise.
  • Mark your starter’s level with a rubber band to track its growth.

Notes

Tools Needed

  • Flour: You can use a mixture of flour types such as bread flour, organic flour, rye flour, whole wheat flour, or even all-purpose flour.
  • Water: Filtered water, bottled water, or tap water (if it’s chlorine-free). Warm water is ideal for encouraging fermentation.
  • A kitchen scale: Measuring by weight (grams of flour and water) ensures accuracy for the best results.
  • A rubber band: To mark where your starter begins so you can see if it doubles.

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Creating your own sourdough starter may take a little time and patience, but it’s truly rewarding. Once you have a mature sourdough starter, you can enjoy baking delicious bread and experimenting with other recipes.

Stick with the process, and you’ll be amazed at how a simple mixture of flour and water can transform into a thriving, bubbly, living thing. Happy baking!

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4 Comments

  1. Ooh! I just saw sourdough at the bakery counter. I think it’s something that has gained popularity, especially in the artisanal and natural foods space. This article covers it all – thanks for sharing!

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