With this easy Sourdough Starter Recipe, you can make delicious Sourdough Bread, Sourdough Pancakes, waffles, pizza, pretzels, and more right at home. It’s easier than you think, and with just two ingredients—water and flour—it’s inexpensive to make Sourdough Starter from scratch.
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While you may have heard that making sourdough is a complex process that requires time, money, and an inherited starter—I’m here to tell you not to be intimidated. People have been doing this for thousands of years without fancy techniques or tools, and I’m going to teach you how to do it, too.
What is a Sourdough Starter?
It’s basically a fun at-home science experiment with a delicious result. Sourdough starter is wild yeast that is cultivated using water and flour and then used to make baked goods rise, like sourdough bread. It’s been around since before the Ancient Egyptians, and it was the only way to make leavened bread until active dried yeast became available in the 1800s.
While commercial yeast is faster to use since you don’t have to wait for the yeast to ferment, it won’t give you the great benefits of sourdough, the distinctive sour taste, or the same feeling of achievement!
Sourdough Starter Recipe Video
See Natasha create her own sourdough starter with just flour and water. With patience and consistency, it’s simple and fun. It’s so easy, so let’s start your sourdough journey now!
How to Make a Sourdough Starter
While the process sounds mysterious, it’s so simple. Watch our video tutorial to see our simple process in action. Ready? Let’s start growing some wild bacteria on our kitchen counter–err–let’s make sourdough starter!
The 3 Stages of Creating a Sourdough Starter
There are 3 basic steps to making your own sourdough starter. In this sourdough starter recipe, I don’t overcomplicate it because it’s truly a simple, forgiving process.
- Create – a medium for yeast and bacteria to thrive (water + yeast)
- Grow – Strengthen and build up population of yeast and bacteria with regular feedings
- Maintain a healthy starter with consistent daily feeding of flour
How long does it take to create a sourdough starter?
This sourdough starter recipe takes about one week of consistent feeding to nourish and strengthen the yeast, but these are a few of the factors that can change how fast your starter grows, so patience is also important (but so worth it):
- Room Temperature – 70 to 75˚F is ideal
- Flour type – start with whole wheat or rye flour and use all-purpose for feeding
- Water quality – use spring water, filtered or dechlorinated water
- Feeding schedule – be consistent
Tools for Making a Sourdough Starter
It’s simple to make a sourdough starter with just two tools.
- Clear Glass Jar – use a quart mason jar or 3/4 qt Weck Jar with loose-fitting lid. Thoroughly wash and rinse. A Weck Jar is my favorite because it weighs exactly 400 grams without the lid so the math is easy, and it has a loose-fitting lid which is important to prevent pressure build-up. You can also set a lid loosely over a mason jar.
- Digital kitchen scale – you can make a starter without a scale (I’ve included cup measurements) but your process and later bread-making will be so much faster, easier, and more precise with a scale that measures in grams. It’s worth the small investment now.
Pro Tip:
A rubber band or dry-erase marker makes it easier to track the starter’s starting point and feeding times. And a silicone spatula makes for the easiest cleanup.
Ingredients
There are only two ingredients for creating a sourdough starter: Flour and water. We use two different flours here, one to establish the starter and one to maintain it (see the explanation of flours above).
- Whole Grain Rye Flour or Whole Wheat Flour – organic is best, but regular Rye or Wheat will work as well. These sturdy, less processed grains create a stronger starter more quickly, but you don’t have to continue to bake with these flours.
- All-purpose flour – I prefer organic here as well and avoid bleached flour. After the wild yeast is established, this flour is used to maintain and feed the starter since is cheaper and what most people stock in their pantry
- Water – use room temperature filtered water, spring bottled water or dechlorinated water is needed since chlorine hinders yeast growth. To dechlorinate your water – boil and cool tap water, or leave a jug of water on the counter for a day to dechlorinate. If your house is cooler, use lukewarm water (not more than 85˚F). Avoid cold water which will slow the growth.
What is the best flour to create a sourdough starter?
To begin and establish a starter, use wholegrain rye flour and whole wheat flour – preferably organic. I have created starters with both and they grew equally well. See a photo of the difference below. In rye flour, the germ and bran haven’t been processed away as in all-purpose refined flour, so it gives more food for the wild yeast to eat.
I have tested creating a starter with all-purpose flour and it took 3 times as long to show bubbling activity. All-purpose is best used to grow and maintain your starter but you should initially start with rye or whole wheat flour.
How to Make a Sourdough Starter
It’s simple to make sourdough bread starter in just a few minutes each day. In most cases, you’ll be making bread in just a week!
Day 1: Make your Starter (Stage 1 – Create)
- Stop! Before you do anything, record the weight of your jar on a kitchen scale in grams on the jar with a permanent marker.
- Mix 100g (3/4 cup) Rye or whole wheat with 100g (1/2 cup) room temperature water into the glass jar. Once combined the mixture should be thick (rye flour is especially thick, like a sandy paste), but it will become thinner as the yeast breaks down the gluten. Scrape the sides of the jar.
- Cover the jar with a loose-fitting lid at room temperature for 24 hours. Mark the height of your starter with a rubber band or dry-erase marker and record the date.
Pro Tip:
The ideal room temp for growing sourdough starter is 70-75 degrees. Don’t be tempted to put your starter in a warm oven to speed it up. I tried that, and it grew too fast and exhausted my yeast so it stopped growing and I had to start over. Allowing the yeast to grow and develop slowly in the environment it will be used in is best.
Day 2: Check your Starter
- No Change – You probably won’t see anything changed. You may see some small bubbles, but leave it to rest for another 24 hours.
Day 3: Visible Bubbles (Stage 2 – Grow) and First Feeding
- Discard: Remove and throw away half of the starter (discard in the trash so it won’t clog your plumbing). You should have 100 grams or 1/2 cup remaining in the jar.
- Feed: Add 100g (3/4c) ALL PURPOSE FLOUR and 100g (1/2c) room temperature water.
- Mix the starter with the added flour/water until completely mixed. Use a silicone spatula to scrape down the sides, then loosely cover and rest for another 24 hours.
Pro Tip:
If you don’t see visible bubbles it may be due to your environment, flour, or just plain luck. Discard and feed anyway to continue with the schedule. You may need to add a few extra days at the end to strengthen your starter, but that’s ok! Patience is key, so keep on the plan.
Day 4: Lots of bubbles
- Discard all but 100g of the starter.
- Feed: mix in 100g all-purpose flour and 100g room temperature water
- Stir, scrape the sides, cover, and rest again
Pro Tip:
Some starters seem to slow down growth at this stage (called a false start) for seemingly no reason. This is normal, so just keep with the schedule.
Day 5: More bubbles and some growth
- Discard all but 100g of the starter
- Feed: Mix in 100g all-purpose flour and 100g room temperature water
- Stir, scrape the sides, cover, and rest again
Day 6-7: Nearly doubling in size!
- Discard all but 100g of the starter
- Feed: Mix in 100g all-purpose flour and 100g room temperature water
- Stir, scrape, cover, and rest until the starter has doubled in size. Continue this routine until the starter doubles in size in 4-6 hours, and then begins to recede after 12 hours. This means it’s probably ready to use!
Testing Sourdough Starter for Readiness
- Growth Rate: The Starter grows to more than double in size within 4 to 6 hours and recedes after 12 hours.
- Smell: The starter should smell good—like sourdough bread or like brewing yeast, have bubbles and a dome-shaped top
- Floats: Drop a bit of starter into a bowl of water. If it floats, it’s ready to bake bread. Hooray!
Maintaining a Sourdough Starter (Stage 3: Maintain)
Once it passes the float test and your starter is established, you can feed it daily or weekly depending on how often you want to bake. See our detailed Tutorial on how to Feed and Maintain Sourdough Starter. You can even dry it out to take a months-long pause. This is great news because you can travel or pause without ruining your starter.
- Frequent baking: Store at room temperature. Begin daily discard and feeding schedule to keep the starter healthy and continue strengthening it (Discard all but 100g of the starter and Feed by mixing in 100g all-purpose flour and 100g room temperature water)
- Less frequent baking: Store in the refrigerator. Once a week, discard and feed then let it rest at room temperature for 1 to 2 hours before refrigerating. If baking, remove the starter from the fridge and bring to room temperature overnight. Discard and feed. When the starter reaches its peak, remove the portion needed for the recipe, then feed and refrigerate.
Pro Tip:
Once your starter is mature, don’t throw away your sourdough discard. You can use it to in recipes like Sourdough Pancakes, Sourdough Crackers, and many other sourdough discard recipes.
Naming Your Sourdough Starter
Many people choose to name their sourdough starters. I loved my sister-in-law’s idea and copied it—Doughseph. After three years of making the dreamiest sourdough, he’s a part of the family.
Why Won’t my Sourdough Starter Rise?
It’s common to have a starter that isn’t ready by day 6 or 7. Keep feeding it for another week until you see it double and the texture is spongy and puffy with large and small bubbles. It should also smell sour and pleasant.
Sourdough is very forgiving so long as you don’t add hot water which kills the yeast. Just keep feeding it and discarding and it usually bounces back.
It’s easy to make sourdough bread at home using this simple sourdough starter recipe. Start today and you can enjoy a loaf of homemade bread in about a week!
More Bread Recipes
While your starter is growing, try these easy, beginner-friendly recipes to enjoy delicious bread made right at home.
Sourdough Starter Recipe (VIDEO)
Ingredients
- 100 g Whole Grain Rye Flour or Whole Wheat Flour, preferably organic (100g = 3/4 cup)
- 500 g All-purpose flour – preferably organic and avoiding bleached flour, used to maintain and feed the starter
- 1 qt filtered water or spring water is even better*, room temperature
Instructions
Day 1 Make your Starter
- Record the weight of your jar in grams before you add anything and label the jar with your starting date for easier tracking.
- Add 100 grams (3/4 cup) whole wheat or rye flour and 100 grams (1/2 cup) water. Stir together thoroughly with a fork (it will be very thick), scrape down the sides with a spatula. Cover with a loose-fitting lid and let it rest at room temperature for 24 hours*. Put a rubber band around your jar to mark the growth of your starter. Label the jar with a date to track.
Day 2: No Changes Noted
- Likely nothing is happening. You might see some tiny bubbles or it will look exactly the same. Let it rest for another 24 hours
Day 3 (stage 2) Visible Growth and Bubbles in Jar
- Remove and discard half of the starter in the trash so it does not affect the plumbing. You should have 100 grams (1/2 cup) of starter left. Add 100 grams (3/4 cup) all-purpose flour and 100 grams (1/2 cup) room temp water. Stir thoroughly, scrape down the sides of the jar, cover loosely, and rest at room temperature for 24 hours
Day 4 (72 Hours into the process): See a lot of bubbles
- Remove and discard all but 100 grams of starter. Add 100 grams (3/4 cup) all-purpose flour and 100 grams (1/2 cup) room-temperature water. Stir thoroughly, scrape down the sides of the jar, cover loosely, and rest 24 hours. Note: In a couple of my many tests, my starter seemed to slow down its growth on day 4 for no apparent reason. If that happens, just keep feeding it – it will turn back around.
Day 5: Visible growth and bubbles.
- Remove and discard all but 100 grams of starter. Add 100 grams (3/4 cup) All-purpose flour and 100 grams (1/2 cup) room-temperature water. Stir thoroughly, scrape down the sides of the jar, cover loosely, and rest 24 hours.
Day 6-7: Your starter may double or more
- Remove and discard all but 100 grams of starter. Add 100 grams (3/4 cup) All-purpose flour and 100 grams (1/2 cup) room-temperature water. Stir thoroughly, scrape down the sides of the jar, cover loosely, and rest until more than doubled in volume.
Testing Your Starter
- When your starter is ready, it should peak between 4-6 hours and start to recede after 12 hours. It should smell sour and pleasant, drop a dollop of your starter into a bowl of water. If it floats, it’s healthy enough to use in recipes. If your starter isn’t ready by day 7, continue feeding it following this schedule. It may take a bit longer depending on many factors—such as the flour use and the environment.
How to Maintain your starter
- For frequent bakers: store at room temperature. Discard and feed every 24 hours. To use the starter, feed and wait for the starter to reach its peak, 4-6 hours then remove the portion needed for the recipe.
- For casual bakers (weekly): store in the fridge. Once a week, discard and feed the starter, then let it rest at room temperature for 1 to 2 hours before returning it to the fridge. If baking, remove the starter from the fridge and bring to room temperature overnight. Discard and feed. When the starter reaches its peak, remove the portion needed for the recipe, then feed and refrigerate.
Notes
- Temperature is key: The room temperature will affect how quickly the starter develops. The ideal growing temperature is 68-75 degrees. a cold kitchen may take longer. For colder kitchens, consider storing in a warmer location or start with lukewarm 85˚F water.
- Use non-chlorinated water: Chlorine can hinder the growth of yeast and bacteria. Use filtered water or spring water for best results. To dechlorinate your water, you can boil and cool or set your water into a vessel and leave it on the counter for 1 day to naturally dechlorinate and come to room temperature.
- Consistency: try to feed your starter consistently at the same time each day.
- Patience is essential: Starters can vary in how quickly they develop, so don’t worry if yours takes a little longer. Don’t try to speed it along in too warm of an environment or you can exhaust your yeast.
Filed Under
Hi Natasha ,
This might be a weird question lol but can I freeze my starter until I’m ready to use it again .?
Hello there! Yes, you can freeze the sourdough starter but take note that freezing it sends it to hybernation so it will slow fermentation. You can use airtight containers or freezer bags, flatten them to remove air, and label with the date. When you’re ready to bake again, thaw slowly—first in the fridge, then at room temperature .
The middle of day two and my starter has doubled and is bubbly. Should I still wait until day 3 to feed?
Hi Angela! That can happen, especially if you’re in a humid/warm climate or your room temperature is on the warm side. You can discard and feed or wait for day 3. If it continues to ferment too fast, move it to a cooler spot so it doesn’t exhaust the yeast. Or you can feed it more often.
Hi Natasha. The few days I continued to fed my starter with whole wheat and all-purpose flour. The past few days, it fed it with equal parts (50 g each) of whole wheat and all-purpose flour and it hasn’t doubled in size. Today, yesterday and the day before, I fed it with whole wheat and all-purpose flour (143 g of whole wheat flour and 56 g of all-purpose flour) and it still hasn’t doubled in size. Is there something wrong with my sourdough starter?
When I fed it today and the past few days, there was some bubbles and risen a bit, but not doubled in size. What did I do wrong?
I’ve been feeding my starter for 2 weeks now and my starter hasn’t doubled in size yet.
Hi Anson. It sounds like there is some activity, just not enough to bake with.
To feed the stater, you need to discard all except 100g. Then you’ll feed it with 100g of flour and 100g of water. Make sure to unbleached flour. If you’re not already, try using filtered or dechlorinated water.
The temperature of your room is also very important. Starters thrive between 70-80 degrees (I keep mine between 70-75). If it’s too cold it will be slow, if it’s too warm it will ferment too fast and eventually die.
These are the most common reasons for your starter not getting stronger. Be sure to keep it somewhere that the temperature is consistent If the temperature is fluctuating (goes from hot to cold), the starter will struggle more.
I hope that helps.
At around day 5, my starter has gone quite runny, almost like pancake batter. Any suggestions for getting it back on track?
Hi Sarah, Was it runny initially when you first mixed it on day one? If so, I would check to make sure your food scale is properly working. Using a food scale is the most precise way to measure. Environment/climate could also play a role, if you live in a warm and humid area it will be more hydrated and ferment faster. It should be like a thicker pancake batter consistency when you feed it.
If your starter continues to be runny, you can try feeding with a little less water but early on, it’s not abnormal for it to be thinner or inconsistent. Keep feeding on a regular schedule, and it should thicken as it matures.
Also- ideal temperature is 70-75 degrees so if your room is warmer than this, it may ferment too fast and require more frequent feedings, feeding with more flour and less water, or need to be moved to a cooler spot.
No it wasn’t runny in the beginning, it just seems to gradually get runnier each day. It does seem to be rising but not quite like in your pictures. This is my second attempt as my first attempt failed. I think that was due to it being too hot in kitchen so my second attempt I have moved to another room that is cooler. While the second attempt has not got to the stage as being as runny as the first, or getting the layer of hooch that I got the first time, I feel like it is a day or two from getting as runny. I’m using digital scales so don’t think that’s the issue and don’t think the room temperature is the issue either. How much water would you suggest if I try to do less? I’m potentially being impatient, it has been known! Thank you!
I would use enough water to be able to mix it, but make a thicker pancake batter consistency. You can try 80g of water to 100g starter and 100g flour. Yes, patience is key! If you’re consistent and following the recommended steps, you should have a mature and healthy stater very soon. Just keep at it, sometimes it can take a little while longer than a week for the stater to establish. You could also try feeding with whole wheat or rye flour for a couple of feeds to help give it a boost. Also- switch to filtered or spring water if you’re using tap water.
I will keep going for sure! Thank you so much, really appreciate the help and advice