Looking for the easiest, most foolproof sourdough starter recipe? This is it!
Best of all, we walk you through, step-by-step, so you can start enjoying delicious, homemade sourdough bread in about a week!
At first glance, creating a sourdough starter can appear to be time consuming and rather complicated even though there are only 2 ingredients involved.
The good news is that the process of cultivating your first sourdough starter requires about 5 minutes a day for 1 week! That's it!
Once you've got your starter going, there's so many recipes you can make. Not just bread!
We have recipes for sourdough bread, sourdough bagels, sourdough pretzels and more. All developed and written for home bakers and beginners!
We've also included recipes that you can use your sourdough discard in like sourdough pizza crust, sourdough coffee cake and sourdough discard crackers.
Jump to:
What is a sourdough starter?
A sourdough starter is a combination of flour, water, wild yeast and bacteria that is used to make bread rise when baking. Bread and other baked goods that use a sourdough starter are referred to as "naturally leavened" bread.
The goal of cultivating a strong sourdough starter is to make as many wild yeast and bacteria multiply in the flour and water as we can!
Here's how it works:
- To create a sourdough starter, flour and water are mixed together and left at room temperature.
- Wild yeast and bacteria, found naturally on the flour and in the environment, start to multiply. As they multiply they "eat" the flour in the jar.
- Once they have eaten all of the flour available to them, they must be fed again to keep growing and multiplying.
- After 7-14 days of feeding the yeast in the starter, it will have produced enough yeast to make it strong enough to bake bread with.
This is why a sourdough starter takes days to cultivate. The yeast must multiply everyday until there is a sufficient amount within the starter to make bread rise. The more yeast, the stronger the starter!
Step by step instructions
Before we dive into the details, let's look at the basic steps needed in order to make a sourdough starter.
- Day 1: To a mason jar add 50 grams whole wheat flour + 50 grams all-purpose flour and 100 grams water: Use a spatula to stir vigorously until smooth, with no clumps. Clean the inside of the jar with a wet napkin, cover loosely with fabric or a lid and let rest at room temperature for 24 hours.
- Day 2: Stir the mixture to incorporate air, cover the jar and let rest for 24 hours.
- Days 3, 4, 5, 6 & 7: Feed – To a clean jar, add 50 grams starter (discard the rest) + 100 grams all-purpose flour + 100 grams water. *See note below. Clean the inside of the jar, mark level with a rubber band, cover loosely and let rest 24 hours.
Don't have a kitchen scale to measure flour?
Use the scoop and level technique to measure your flour if you do not have a kitchen scale. To do this, use a spoon to fluff up the flour in the bag. Use a spoon to scoop the flour into a measuring cup until it is heaped on top. Take a butterknife and level off the top. This should give you the most accurate measurement for flour.
Because flour is measured by weight in these recipes, if the flour is scooped straight out of the bag with the measuring cup, there will be more flour than called for in the recipe.
For those who do not use a scale to weigh your ingredients, use the following measurements:
- 50g starter = 3 tablespoons
- 50g whole wheat flour = 1/3 cup
- 50g all-purpose flour = 1/3 cup
- 100g all-purpose flour = 2/3 cup
- 100g water = 1/2 cup
*If you live in a warm, humid and/or high altitude you will need to make adjustments to the recipe. Instead of switching to only all-purpose flour on day 3, you will keep feeding a 1:1 ratio of 50g whole wheat and 50g all-purpose flour. You will also add a second feeding 12 hours from the first of 2 tablespoons flour and 2 teaspoons water. You will do this until your starter is ready to bake with. Whole wheat flour will give it the boost it needs to flourish in these conditions.
Over the course of the week, the starter will have a life of its own! On the first few days, you may or may not see some bubbles and it may even rise in the jar.
By day 4, it may look like your starter is going nowhere. This happens frequently on day 4, but keep going!
If you're persistent, on day 5 or 6 the starter should be rising like a champ!
TIP - Place a rubber band around the jar to mark the initial level of the starter after you feed it. This will allow you to see if your starter is rising and falling after a feeding.
By day 7, I'm sure you're more than ready to get a loaf of bread in the oven. Trust me, I know exactly how you feel!
How do I know when the starter is ready?
The minimum amount of time needed to cultivate a sourdough starter is 7 days. Your starter should be doubling in size on day 5.
*** The starter is ready when it doubles in size after a feeding, for at least 2 days in a row. The texture of the starter should be light and fluffy at its peak in the jar. These are the BEST indicators!
After you feed your starter, take note of how long it takes to double. This timing will be dependent on different factors of your environment such as temperature and humidity, as well as the maturity of your starter.
Remember, the optimal time to mix the starter into the dough is when the starter has doubled, and is at its peak in the container. Right BEFORE or right AFTER it starts to fall back down in the jar.
Another way to find out if your starter is ready, is to perform a "float test".
- Feed the starter and let it ferment until it's doubled in size.
- Fill a clear glass jar with room temperature water.
- Remove a tablespoon of starter and gently drop it into the water.
Did the starter float? If your answer is yes, then it's a good indication that your starter is ready because it has enough gas from the yeast to cause it to float.
If the starter drops to the bottom of the glass, it may need a few more days of multiplying before it's strong enough to bake with.
All you need to do in this case is practice patience and keep going. It can take up to 14 days to establish enough yeast in order to float. (Take note that the float test is not always fool proof. )
Troubleshooting Issues
It's important to take certain environmental factors into account that will make it easier for you to reach your goal!
Let's take a closer look at each of these.
Ambient kitchen temperature
When cultivating a new sourdough starter, it's important to remember that the temperature of your kitchen has a HUGE impact on how fast or slow it will take your starter to mature.
A kitchen around 68-75°F (21-23°C) is the perfect temperature to have a starter ready to bake within 7-10 days.
TROUBLESHOOTING COLDER KITCHENS, LESS THAN 67°F (19°C)
Colder temperatures slow the growth of the wild yeast and bacteria. If your kitchen is cold, the starter will need more than 7 days to mature.
You can help speed things up with the "oven light" trick to create a warm environment for your starter to grow in.
- Place your starter jar on a baking sheet, along with a thermometer in your oven. Position the jar so that it is on the opposite side from the light.
- Turn on the light of your oven, but keep the oven turned off! Shut the door to keep in the heat.
- Check the temperature after about one hour to make sure the oven is not TOO HOT, over 80°F ( 26°C).
- When the temperature is around 75°F (23°C) turn the light OFF. (This should keep the oven's interior warm for several hours.)
- Repeat as needed as the temperature falls back down.
TROUBLESHOOTING WARMER KITCHENS, MORE THAN 76°F (24°C)
On the other hand, some of you may have very warm environments which will cause the starter to become hungry much faster. This is because the yeast and bacteria are eating through the flour much more quickly.
If the ambient temperature is consistently too hot, the fermentation process will speed up and your starter may need more than one feeding a day.
SIGNS THAT THE AMBIENT ROOM TEMPERATURE IS TOO HOT
These are signs that your starter is hungry.
- The starter is very watery 24 hours after a feeding.
- There is separation of the water and flour in the jar.
- The starter has a few bubbles on top after 12 hours but is not rising after day 4.
On day 3 and beyond, you will keep feeding a 1:1 ratio of 50g whole wheat and 50g all-purpose flour. You will also add a second feeding 12 hours from the first of 2 tablespoons flour and 2 teaspoons water.
TIP - Keep your flour and water in the fridge between feedings. The cold temperature of the water and flour will help to slow down the fermentation.
My starter is still not rising
If you find that your starter is not rising after making adjustments for temperature there can be many things at play. For those that are still having issues, including anyone living in at a high altitude or in a warm and/or humid climate, I recommend the following adjustments:
- Use a 50/50 mix of whole wheat and all-purpose at each feeding and add the second feeding of 2 tablespoons flour, 2 teaspoons water.
- You can add a small amount of rye flour to your feedings to help boost the yeast. A teaspoon at each feeding should be fine.
- Give it time. Sometimes you will need the full 14 days!
What is hooch?
So you wake up to a layer of dark liquid floating on top of your starter. Does that mean there's something wrong?
Lucky for you that dark liquid on top is called "hooch" and it means that your starter is hungry. I promise it hasn't gone bad!
Simply pour it off the top or stir it back in before you feed your starter.
How can you tell if your sourdough starter is bad?
Sourdough starter should have a "yeasty" smell, like bread.
If the starter starts to smell like alcohol or nail polish remover, it's a sign that it needs some help. This is a sign that the yeast and bacteria are not balanced correctly.
This can be caused by many things but normally it's a missed feeding or overly warm temperatures.
To help remedy this, add an extra feeding everyday until the smell goes back to normal.
If the starter has an "off" smell or you see mold growing on top, the best thing is to throw it out and start over again.
Tips for success
Let's go over some things that can help you build a strong starter!
What kind of flour should I use?
Any type of wheat flour can be used to build and maintain a sourdough starter including, whole wheat, rye, all-purpose, spelt and a variety of others. Make sure to use a high quality, unbleached and un-bromated flour.
This tutorial uses a combination of all-purpose and whole wheat flour to build the starter, transitioning to all-purpose on day 3. However, you can continue to use whole wheat if desired.
The reason we switch to all-purpose is that for most people, all-purpose flour is all that's needed to maintain a starter. We recommend continuing to use whole wheat if your starter is slow to take hold.
Freshly milled wheat flour can be used to feed your starter if you have access to it. I use the WonderMill, which is an economical option if you're just starting out.
What kind of water should I use?
You can use just about any water that is available. I fill a large glass bottle with tap water and let it sit out, uncovered, to let any gases dissipate.
I have had zero issues with this method, however local water treatment and sanitation regulations are different in each area of the world. This may cause you to have a different experience with using tap water.
If you are worried about using your local tap water, I recommend using bottled or filtered water instead.
Sourdough starter containers
I recommend using a tall, glass jar with straight edges. Wide-mouth, pint-sized Ball jars are perfect because they are inexpensive and easy to find.
Another reason to use a tall glass jar is to see the starter rise and fall throughout the process. Other containers you can use are Weck Jars, a glass cup, a bowl or a plastic container with a lid.
It's good practice to keep the top and rim of your jar clean when you feed the starter. Just use a wet towel or napkin to wipe it off. This will help prevent a build up of dried starter, which is very hard to get off of surfaces!
Keeping a sourdough starter is a rewarding process that will allow you to make healthy, delicious bread and other baked goods for years to come!
When your starter is ready to bake with, head on over to Sourdough Starter 201: How to Feed, Maintain, Store and Backup where you'll learn what to do next!
Make sure to check out our Kitchen Essentials page for all the tools we use for baking sourdough recipes!
Sourdough Starter Recipe
Equipment
- Wide Mouth Mason Jar with Lid
- Offset Spatula
- Baker's Scale
Ingredients
- 5 cups (625 g) all-purpose flour (unbleached)
- 1/3 cup (50 g) whole wheat flour (see notes)
- water
Instructions
- Day 1. To a clean glass jar add 50 grams whole wheat flour + 50 grams all-purpose flour and 100 grams water: Use a spatula to stir vigorously until smooth, with no clumps. Clean the inside rim of the jar with a wet napkin, cover loosely with fabric or a lid and let rest at room temperature for 24 hours. (see notes for measurements in cups)
- Day 2: Stir the mixture, clean the inside rim of the jar, cover and let rest at room temperature for 24 hours.
- Days 3, 4, 5, 6 & 7: Add 50 grams starter to a clean jar and discard the rest. To the starter add 100 grams all-purpose flour + 100 grams water. Stir vigorously, clean the inside rim of the jar and place a rubber band to mark the starter level. Cover loosely and let rest at room temperature 24 hours. (See notes for adjustments needed for warm/humid climates.)
- The starter is ready to bake after it rises and falls consistently for a few days in a row. If you'd like to test the starter before baking you can perform a float test. (See notes)I recommend that you continue the daily feedings until you have 7 consecutive days of doubling to help strengthen the starter. After that you can place your starter in the fridge, loosely covered, until you are ready to build a levain for baking.
Video
Notes
- 50g starter = 3 tablespoons
- 50g whole wheat flour = 1/3 cup
- 50g all-purpose flour = 1/3 cup
- 100g all-purpose flour = 2/3 cup
- 100g water = 1/2 cup
- High Altitude/Warm and Humid Climate Adjustments - If you live in a warm, humid and/or high altitude you will need to make adjustments to the recipe. Instead of switching to only all-purpose flour on day 3, you will keep feeding a 1:1 ratio of 50g whole wheat and 50g all-purpose flour. You will also add a second feeding 12 hours from the first of 2 tablespoons flour and 2 teaspoons water. You will do this until your starter is ready to bake with. Whole wheat flour will give it the boost it needs to flourish in these conditions.
- How to Perform Float Test: After the starter has doubled in size on day 7, drop 1 tablespoon of the starter into a glass of room temperature water. If the starter floats, it is a good indication that it is ready to bake. If it sinks, continue feeding and discarding 2 more days and perform the float test again. (This method is not always foolproof!)
- I recommend cleaning the inside rim of the jar with a wet napkin or towel after feedings to help keep the jar clean and tidy. When starter dries, it is VERY hard to get off of the jar, FYI. I also recommend cleaning up any starter that falls into your sink or surfaces right away for the same reason.
- Save discarded starter in a separate jar in the fridge to use in other recipes like sourdough discard crackers, give to a friend or put in a compost pile.
- Any type of wheat flour can be used to make a sourdough starter.
Nutrition
This post was originally posted in January 2020 and updated in May 2020 with updated recipe instructions, photos, tips and tricks.
Amrita Puri says
Hi Amy, I have started making the starter with 50 gms flour & 50gms flour on day 1. Day onwards 2, I am planning to add 30 gms flour & 30 gms water. How much should start should I discard each day? I had two questions,
Is there a process, specific quantity one should keep & discard everyday?
If I need to feed it twice a day because I it's hot & humid in Delhi, India, where I am, do I need to discard the starter everytime I feed the starter?
Many thanks in advance for the guidance & your posts
Amy Duska says
Hi Amrita, I would discard all but 15g to add to the 30g flour/30g water at the first feeding and then add an additional 30g water and 30g flour at the second feeding without discarding any starter. The next day you will have a total of 135g of starter. Just repeat this process twice a day until it is mature.
Jen says
Hi Amy!
Just a couple of quick questions:
1. I'm on Day 7 of creating my starter. It was going really well (smelled sweet, very bubbly), but today it looks less bubbly than previous days. No hooch, slightly sour smell, not much rise. What should I do?
2. I have to go away for 2.5 days starting tomorrow. Should I put the starter in the fridge or can I leave it on the counter?
Thank you!
Amy Duska says
Hi Jen, the way you describe day 7 of the starter is fine. It may go through phases as it balances out the yeast and bacteria. Just keep going and it should start rising within a few days. I would give it the extra feeding in the evening if you're not already. This will help to give it a boost. When you go away, just pop the starter in the fridge, loosely covered, and it will go dormant, or "fall asleep", as I like to call it. When you get back, just continue with your feeding schedule until it is mature enough to bake with!
Silvia says
hi Amy, in the humid temp (30c). After 12 hours, I have to discard the first then feeding 2 tbsp flour and water? Or just add in to the first directly?
Amy Duska says
Add directly into the first.
Hibah says
Hi Amy! This is my starter's fourth day and I have been feeding it at roughly the same time every day.. my house is usually 21-23°C. The second day the starter looked really bubbly and had that distinct smell (sweet medicinal vinegar) but now it only has a few bubbles and smells doughy. When I stir it, it looks like dough that doesnt have enough flour. I couldn't find the link to your video and wasnt sure if that's how it's supposed to be. Thank you!
Amy Duska says
Hi Hibah, it sounds like your starter is hungry. I would make sure to feed it twice a day!
Don says
Finally a sourdough recipe and technique that works! I was ready to give up but your suggestions, particularly regarding humid climates, saved the day. I’m a believer.
Kathye says
I am on day 16 with your starter and it still fails the float test. My kitchen temp is 70-75 on a daily basis. I have tried different flours as I thought that may be my problem(started with White Lily unbleached bread flour, then I added 1/2 AP flour and 1/2 bread flour- no better, then I bought King Authur unbleached bread flour, but it hasn't worked either. I also tried the oven light, but it didn't rise much. It doesn't rise much at all, but smells ok. For years I used a sour dough recipe that added yeast and instant potato with no problem, but I wanted a more healthy bread. Should I start over? Thank you
Amy Duska says
Hi Kathye, are you getting any bubbles at all in the starter?
George says
I’ve been having the same issue, day 17 for me with little to no rise each day. Starter smells like sourdough. When I go to discard and feed, I’ve noticed the starter is more runny than fluffy/doughy. There are a few bubbles throughout the dough but not a ton
Sue says
Struggled with starter in April. In the northeast we had colder weathers. House temps were 67-68 degrees and no humidity. Solved my rise problems by...
- using bottled water (chlorine kills bacteria/yeast).
- Used a heating pad to get the starter going. Once starter established and I baked 5-6 breads, now my starter is in the refrigerator. I work, so only bake on weekends. I feed it 1x/week. On Friday night(9pm), in a clean jar I put 1/2 c starter, 1/2 c flour (includes 2 tbls of whole wheat flour), 1/3 c bottled water. Sits on counter overnight. Saturday morning, typically it has tripled it's size and ready to bake around 10am. Note: Using refrigatored started creates a more sour tasting bread. Love it!
Just tried my 1st rosemary garlic sourdough bread last week. Amazing!
Chelby says
I made this from scratch and it turned out great! I was wondering what I need to do to feed my discard? It got that houch stuff you talked about which I read means it’s hungry. How much should I feed it? Thanks!
Amy Duska says
Hi Chelby, I have a whole tutorial with options for feeding your discard over at Sourdough Starter 201. Good luck and let me know if you have any questions after reading it 🙂
LizBel says
My discard smells like wine! Should I feed it at all?
Amy Duska says
Hi LizBel, if your discard has that type of smell feed it daily for a few days and it should balance out the yeast and bacteria.
Susan says
Amy I’m sure you get a ton of questions. I need to ask you about my starter. I was following directions from another well known flour company site and low an behold I needed a whopping over 450 g of starter to make two loaves! I now have that, fed it and want to bake in am ? Can I use you recipe which only calls for a tablespoon of starter? This blows my mind. Mine finally passed the float test at 14 days. Now I have so much. I want to use your more economic and understandable method but don’t know how to switch over and don’t want to lose my hard won over 450 g of starter. Can you help me transition?
Amy Duska says
Hi Susan! Keep the starter you've built up in the fridge and you will be able to use it for sourdough discard recipes! Go to the sourdough starter 201 tutorial to see a few different options for keeping the starter moving forward! 🙂
Lei says
Hi Amy. Am not sure if my comment was posted earlier. Anyway, Made my first starter following your video. Since it’s hot here in the Philippines, placed mine inside an a/c room and after 24 hrs. it rose almost triple. So i started feeding it on that 2nd day. Yesterday, it rose again then fell a little. But there’s a hooch in the middle. It’s like a separator. Today, on the 4th day, I discarded some hooch and noticed that it’s not rising and has a hooch floating. Am I doing something wrong? Hope you can help me. Thank you. 😊
Amy Duska says
Hi Lei! It sounds like you have a very warm environment! The hooch on top is normal and means that your starter is hungry. I would feed your starter twice a day.
Lei says
Hi Amy! Thank you so much for replying. 😊 Yes am feeding twice a day.
AM: 3 tbsp starter, 1/2c of 50% whole wheat & 50% apf, 1/3c water.
PM: 2 tbsp of 50% whole wheat & 50% apf, 1.5 tbsp water.
Jeannie rerick says
I have a starter that I feed once a week. When I took the starter out of the fridge and brought to room temperature...it didn't rise. I then fed it and let sit out on the counter for 5 hours and it didn't rise! I then covered the starter and put back in the fridge. I was wondering if something is wrong with it? Should I start a new one? Not sure what to do now?
Amy Duska says
Hi Jeannie, don't throw it out. Feed it twice a day for two days and see if it bounces back before you give up!
Yvette Ochoa says
hi, I already have my starter in the fridge, to use it again, what do I do?
do I use It cold? or room temperatur?
do I feed it before I use it?
feeling confused
thank you
Amy Duska says
Hi Yvette! Go to our second tutorial Sourdough Starter 201 which will explain what to do next 🙂
Alison says
Hi Amy! I just started today to keep my starter in the refrigerator. I watched your video and realized after I fed it this morning, I put it right in the refrigerator instead of letting it rise a bit first. Will it be ok? Or should I let it warm up again and feed it again?
Also, I made a stiff starter today in prep for a Challah that requires that type of starter, rather than a liquid starter. I decided not to make the challah bread yet, but I am not sure how to feed to maintain a stiff version...could you advise me on this?
I really enjoy your recipes and instructions. Thank you 🙂
Amy Duska says
Hi Alison! The starter you put directly in the fridge will be fine. I like to let my starter rise a bit before placing in the fridge so that the yeast multiply before "going to sleep". Just do this next time you feed so that your starter will get stronger with each feeding 🙂
For the stiff starter, just pop it in the fridge until you're ready to bake. You will probably need to take it out and feed it again before making your Challah to get it active again!
Amanda says
I kept on with adding whole wheat and AP flour after the 3rd day. My reason for this was that it was very humid. I am now on day 7, my starter is rising and deflating as it should, but is also does not have the typical smell. I did the water test this morning and if fell to the bottom like a rock. Should I have switched to AP flour at some stage when humidity was less?
Amy Duska says
Hi Amanda, you can continue to feed it with the whole wheat mix. Give it another day and try the float test again!
Jane says
Hi Amy,
I’ve been storing my starter in the fridge after making my first loaf of bread. I’ve been saving my discard. I fed my starter after a week in the fridge and left it out overnight to rise. It rose but fell back to where it started. I put it back in the fridge and now it isn’t really doing anything and it smells different. Not bad just different. The only thing I did different was to use all white flour instead of 50/50 white/rye. Can I create a new starter from my discard?
Amy Duska says
Hi Jane, the difference is probably that you fed it with all white flour. I would continue to feed it with the all white flour daily until it perks up again. It is probably just going through a little bit of an adjustment phase. Yes, you can create a new starter from you discard 🙂