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 in recipes like Sourdough Pancakes, Sourdough Crackers, Sourdough Chocolate Chip Cookies, 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.
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Hi Natasha,
I have been feeding my starter for 20 days now, I get some nice big bubbles on the top and lots of little bubbles underneath. It smells delicious and sour but is not doubling in size what so ever and does not pass the float test. Any suggestions? I am feeding it with organic all-purpose flour from Costco
Hi Itzely, did you start it with whole wheat flour or some other kind of whole grain flour? The starer needs that to get it going, otherwise it will take a very long time to develop. I would suggest feeding it with a whole grain starter.
Hello! I started my 1st starter with all purpose flour. On day 3 when I went to feed it. It smells horrible. Is it supposed to smell bad?
Hi Dani, it should not smell bad. Did you feed it daily if leaving it out on the counter?
I fed it for the first time today. Yesterday would’ve been day two, and I didn’t feed it because it didn’t rise. But it smelled like vomit. Should I toss it?
Hi Dani, I’ve never noticed that type of smell before – sourdough has a sour aroma to it but not like you’re describing. If you think your starter may have been contaminated, I would start over.
Thank you. Just smelled it again. I’m tossing it 😂😂 I made two and the one with whole wheat flour smells much better. Thanks for your help. By the way, everything else I’ve made from you has come out fantastic!
You’re very welcome, Dani!
Hello, Natasha, mine grew very well and almost doubled on the third day, but it subsided by night!! Can you guide me why and what to do?
Hi Mazi, I’m glad it doubles, it sounds like it is very healthy! You would want to use it once its at its height. But, keep feeding it until you are ready to use it.
Thank you, I will update when I get the result!🤞
I hope you love it and it all works out!
Natasha, my starter is 11 days old, bubbling out of the jar right after I feed it but will not pass the float test, what do I need to do? Thank you, Lou
Hi Lou, great question! It sounds like your start is nicely active since it is bubbling out of the jar. Due to it not floating – It may not yet be at its full strength, I encourage you to keep feeding it and testing it at its height before it begins to fall. At times the float test can be tricky, if after feeding it for a few days it still does not float, try feeding it two times in one day to give it an extra boost. I hope this is helpful and it all works out for you.
Is it ok if I use bread flour instead of all purpose flour for feeding and does my flour have to be organic or can it just be regular unbleached flour?
Hi Trae, we prefer to use organize all purpose flour for consistency, but it may work with bread flour also. The flour does not have to be organic, regular unbleached will work great as well.
Great and easy recipe to follow! Thanks for sharing! I do have a question.
Now that my starter is healthy and I want to use it to bake, do I just use that to bake with? Like right after it rises? Or do I have to discard, feed it again with the bread flour and water, let it rise, then use that for the recipe?? I’m just get confused on what to use to begin the bread making process.
Thank you!
Hi CJ, you want to use the starter at its optimal health/ rise. That will ensure your bread will have the intended result. Once it has fallen, it will not work.
If I want to make an oval loaf instead of a round loaf, do I bake it on a cookie sheet or can I still use a Dutch oven? Also, I forgot to initially use wheat flour on the first day and used all purpose flour instead. Can I use wheat flour when I feed it on day three? Thank you!
Hi Susan, I haven’t tested this in a loaf pan yet. You might do some google research to see what others are doing to convert it to a loaf pan.
Love watching and learning from Natasha’s Kitchen! Her videos are always so informative! Great personality as well! Thanks for always helping me out!
I have so many questions! I started my starter around 6:30 yesterday afternoon and it has risen above my rubber band this afternoon. It’s only Day 2, should I feed it?
I think your starter is off to a good start. You can keep feeding it to keep it healthy.
Hello – I’m so excited. I’m 48 hours in and my started is growing. I’ll feed tomorrow. I started this with bread flour. Should I feed it with all purpose or continue bread flour?
Hi Brooke, I started with whole grain flour and now use all-purpose flour to feed it every time.
I didn’t realize my all purpose flour was bleached. I’ve fed it once with the bleached flour. Will it be ok?
Hi Melissa! Just switch over and continue to feed it on a consistent schedule. It should be fine.
Thanks so much for ALL you share. So appreciated. Especially the tips and the show of ingredients, so helpful. PS: Did you use whole wheat or rye for your starter? Do you prefer one over the other for flavor?
You’re so welcome! I have created starters with both and they grew equally well.
I’m on Day 3 of my sourdough starter. I fed it and discarded like it said. 1-2 hours later my starter is already well above my rubberband! Have I done something wrong? It has taken off and it’s only Day 3.
Hi Melissa! You may check the temperature of the room and water. If it’s too warm, you may try a cooler place to store it or using slightly cooler water.
Hello Natasha:
Thank you for sharing your sourdough starter recipe. So, now I am on my day 5 and it is rising and doubling but when I do the water test, it does not float. Any advice and suggestion would be greatly appreciated.
Thanks
John
Hi John! Some starters just take a little longer to establish. Keep going and it should eventually be ready to use if everything else is looking ok.
I am so happy I did not give up, although it was VERY tempting! Day 17 and my starter FINALLY doubled!!! I ended up using 85 degree water, used whole wheat for feeding and also moved the starter to my laundry room. Thank you for your great direction on consistency and perseverance. I’m finally ready to bake!
A lot of work went into your instructions on creating sour dough starter. Thank you! I was searching for a recipe for sour dough pizza crust when miraculously yours popped up! Grazie!
I’m so glad it was helpful, yes this was quite the project, but its worth it for this amazing result!
After the 1 1/2 day the starter raised double the size and within 2 hours it went down to 70 % but still had lots of bubbles.
After the first feed within 8 hours it doubled the size and again within 2 hours it went down again with it still had lots of bubbles
Is my sourdough exhausted ?
Can I use whole wheat flour for feeding instead of all purpose flour ?
Hi Sam, are you keeping the starter in a warm place or at room temperature? I had that experience when I was putting it in a warm oven. It’s best at room temperature or it can exhaust the yeast bey growing too quickly. Keep going at room temperature and also make sure to use room temperature water (not warm). I feed with all purpose but you can add some whole wheat flour.
I keep on top of countertop but away from range . I am in California.
I am on day 4 . The growth is not seen after last feed(been 24 hours) . Should I keep it or discard
Can I replace with 100% whole wheat not just a portion
Hi Sam, it sounds like it needs to be fed again, I recommend double checking the recommend temperatures and feed times to ensure nothing was altered. I hope it works out for you.
I am so excited to have found your video on making a sour dough starter, which led me to your website. Quick question: on day 2, the starter already had bubbles and doubled in size, but I waited until today, day 3, to discard and feed. Now, 6 hours after discard and feeding, it is again full of bubbles and has quadrupled in size, nearly pushing against the lid. Do I just proceed as normal, discarding and feeding tomorrow, day 4? Any advice is appreciated!
Hi Lisa. Yes, continue to discard and feed it on a consistent schedule. You may check the temperature and try cooler water or moving it to a cooler area if it’s growing too fast.
Thanks so much! Ok, so I should not discard and feed sooner than scheduled time for day 4?
Yes, you can pick a time of the day and consistently stick to that schedule as close as possible everyday.
Now, an hour after sending initial comment/question, the starter is overflowing, seeping well over side. Oh dear! 🤷🏼♀️
I’m on day 5 and I think I’m making hooch. I’m getting a thin liquid layer on top and it smells like wine. I’ve been discarding and feeding, safe to continue?
I would wait and continue. Let us know how it goes!
Hi it’s day 4 and I’ve been following the schedule and still no growth from the starter. Should I just keep on going or restart as I’ve done everything right, thanks.
Hi Jack, its hard to say without being there, I would double check all of your ingredients for freshness, your measurements and your temp to ensure nothing was altered mistakenly.