Simple Sourdough Starter Recipe

Name: Simple Sourdough Starter Recipe
Prep time: 5 min
Total time: 10085 min
Ingredients: 6 cups all-purpose flour; 3 cups whole wheat flour; water

Learn how to make sourdough starter from scratch with this foolproof recipe and start baking sourdough bread in no time!

All you need is flour, water and about one week to start baking bread with your very own sourdough starter.

Once you've got your sourdough starter going, you'll be able to make sourdough dinner rolls, sourdough bagels, sourdough pretzels and so much more!

A photo of an active and bubbly sourdough starter.

Are you ready to bake the best homemade bread you'll ever taste?

Then you'll need this simple sourdough starter recipe to get started!

It's a straight forward and easy to follow method that's perfect for beginners who want to learn how to make bread with sourdough starter.

Make sure to check out our sourdough glossary to get a better understanding of the terminology used in sourdough baking.

Once you have your new starter going, you'll be able to bake your first loaf with ease.

We've developed a beginners sourdough bread recipe that comes with a detailed video and a sample baking schedule to make it super easy to follow.

Making bread for your family is a very satisfying process. It is a skill that can be used and passed down for generations to come!

Jump to:

What is a sourdough starter?
Ingredients and tools needed
How to make sourdough starter
How can I create a warm spot in my kitchen?
What to expect day by day
How do I know when the sourdough starter is ready?
How to store sourdough starter
How to make a backup
Frequently asked questions
Simple Sourdough Starter Recipe

What is a sourdough starter?

A sourdough starter is a mixture of flour and water that has cultivated wild yeast and bacteria from the environment.

Sourdough bread is also referred to as naturally leavened bread because it uses a sourdough starter instead of commercial yeast as it's leavening agent.

A portion of active sourdough starter is added to bread dough in order to bake sourdough bread. It is what causes the bread to rise during the baking process.

Commercially produced instant yeast and active yeast are not used in sourdough recipes.

The process of creating a sourdough starter is kind of like a science experiment.

Think of the jar as a petri dish. You're simply feeding the wild yeast and bacteria with flour and water so that they multiply over and over again.

Eventually, there are so many of the yeast and bacteria in the starter that the mixture becomes strong enough to cause dough to rise as it bakes.

Here's how it works

Wild yeast and bacteria can be found on the surface of flour, in the air and even on your hands.

When you mix dry flour and water together and allow it to sit at room temperature, the yeasts and bacteria start to feed on the flour and multiply within the mixture.

Once they have eaten the flour that's available, they must be fed with more flour in order to keep them alive and multiplying. (This is why you'll see liquid floating on the top. It means they are out of food and are hungry.)

The time it takes to create a healthy starter is usually 7 to 10 days, but the timeline can be affected by factors such as the temperature of your kitchen.

Warm kitchens will speed up the fermentation process and colder temperatures will slow them down.

Ingredients and tools needed

Sourdough baking tools on a kitchen counter.

Ingredients

flour - You will need a mixture of unbleached all-purpose flour and whole wheat flour. The addition of whole wheat flour gives the starter a boost in the fermentation process so that your sourdough starter is ready as soon as possible. There are several other types of wheat flour that can be used to make a sourdough starter.
water -Bottled water, filtered and most tap water can be used in your starter. To remove the chlorine from tap water by evaporation, fill a bottle with tap water and let it sit uncovered for 24 hours before using.

Tools needed

container - A clear glass jar with straight edges makes it easy to see activity throughout the day. Loosely cover the container with a lid or thick piece of cloth to allow air to circulate in and out of the jar. I like to use a mason jar or Weck jars with their lid set loosely on top of the container. (affiliate links)
spatula - An offset spatula or stiff spatula makes stirring a stiff batter easy. (affiliate links)
kitchen scale or measuring cups and spoons - While making your starter, measuring cups and spoons work just fine. Because sourdough recipes are typically written with weighted measurements, once you start baking, it's wise to invest in a kitchen scale for best results.(affiliate link)
rubber band - A rubber band placed around the jar will allow you to measure how much your starter is rising after each feeding.

How to make sourdough starter

Let's go over the steps needed to create and feed your starter as well as what you can expect to see from day to day throughout the process.

The temperature of your kitchen will affect how long it takes for your starter to take hold. Yeast and bacteria multiply more rapidly in warmer environments.

If you are trying to build a sourdough starter in cooler months, the process can take a few days longer than it would in the warmer months.

A kitchen temperature between 68°F (20°C) and 75°F (24°C) typically works well. In about a week you'll have an active starter to use in sourdough baking.

Day 1

The first thing you'll want to do is mix 3 cups of whole wheat flour with 6 cups of all-purpose flour and keep it in an air-tight container. You will use this mixture to feed the starter throughout the process.

In the morning, mix 1 cup (120g) of the flour mixture with ½ cup (120g) of water in a clean jar. Cover the jar loosely and leave it in a warm area, 68-75°F (20-24°C) of your kitchen for 24 hours.

Day 2

On the morning of the second day, use a spatula to stir the mixture to help incorporate some air. Cover the container loosely and let the mixture rest for another 24 hours.

Day 3, 4, 5, 6 & 7

On day 3 the starter will have risen a little and you should see a few bubbles on the surface.

Starting on day 3, you will begin a twice a day feeding schedule. You will continue to feed the starter with this schedule every day until it is ready to bake with.

In the morning, you will discard all but a small portion of your starter and feed it with fresh flour and water.

12 hours later, before bed, you will add a small amount of flour and water to keep it happy overnight.

To do this, discard or remove, all but 2 tablespoons (30g) of starter from the jar. To the remaining starter add ½ cup (60g) of the flour mixture and ¼ cup (60g) of water. The mixture will be very thick when you mix it.

Use a rubber band to mark the level of the starter. This will allow you to see how much the starter rises and falls after a feeding.

Cover the jar loosely with a lid, or a piece of cloth or plastic wrap, and allow the starter to rest in a warm spot in your kitchen, for 12 hours.

After 12 hours have passed the starter will have thinned out. It's time to add 2 tablespoons (15g) of the flour mixture and 2 teaspoons (10g) of water to the starter to give a boost. Give it a stir, cover loosely and allow it to rest in a warm place until the next feeding in the morning.

You can use the same jar throughout the week OR you can transfer the 2 tablespoons (30g) starter to a clean jar every morning at the first feeding.

I prefer to use a new jar to keep things tidy. Dried sourdough starter is very hard to clean from the surface of the jar!

NOTE: The discarded sourdough starter can be collected in a separate container and stored in the fridge to use in sourdough discard recipes. Use it to bake sourdough banana bread, pizza crust, brownies and crackers so your discarded flour never goes to waste!

How can I create a warm spot in my kitchen?

If your kitchen is too cold, you can create a warm spot using the heat from the lightbulb in your oven.

Place the jar of starter on a baking sheet inside your oven. Shut the door and turn the oven light on. (Do NOT turn the oven on.)

The heat from the lightbulb will create a warm environment inside the oven.

Check on it after an hour or two to make sure it isn't too hot inside.

On the other hand, if your kitchen is too warm, store your flour and water in the fridge.

The cold temperatures will help slow down the fermentation process.

NOTE: If you find a layer of dark liquid floating on the surface of your starter, don't panic. This is called hooch. It simply means that your starter is hungry and needs to be fed. Pour the liquid off the top OR stir it right back in for a more "sour" starter.

What to expect day by day

For the first two days you may or may not see a few bubbles on the surface of the starter.

On the morning of day 3, the starter will have risen slightly and have a few bubbles on top. It may even have a few blue spots on the surface which is completely normal. These are caused by gas from the yeast and bacteria.

On the morning of days 4 and 5 you should see bubbles and/or some liquid on the surface and the starter should appear to have risen slightly overnight and then fallen back down again.

Some people report that the starter appears to have NO activity on these two days but this is normal. Continue to feed your starter and you should see activity soon!

On the morning of days 6 and beyond, the starter should have a fluffy texture and be bubbly on the surface and sides of the jar.

How do I know when the sourdough starter is ready?

The best indicator that the sourdough starter is ready for baking is that it doubles in size 4-12 hours after a feeding for 2 or more consecutive feedings.

The texture should appear light and fluffy with plenty of bubbles on the surface and around the sides of the jar.

How to perform a float test

Another way to find out if your starter is ready, is to perform a "float test". When the starter has doubled in size, drop a tablespoon into a jar of room temperature water.

If it floats, it is a good indication it is ready to bake with. If it sinks, feed the starter for a few more days and try again.

How to store sourdough starter

A strong sourdough starter is like a pet. It has to be fed and cared for on a regular basis. The good news is that it's not as complicated as you may imagine.

There are really only a few reasons you might need to feed your starter. These include, but are not limited to:

You bake daily and always need active sourdough starter on hand.
You need active sourdough starter called for in a recipe.
Your starter has been in the fridge for a while and needs to be refreshed.

How to feed your sourdough starter daily

If you bake daily, feed your starter with equal amounts of flour and water and store it at room temperature. The amount of flour and water you feed the starter will depend on the amount of starter that is needed for the recipe you are following.

How to feed your starter for a specific recipe

The portion of sourdough starter added to the dough is often referred to as active starter or levain. Simply feed the starter using the amounts called for in the recipe you are using.

Example: Our beginners sourdough bread recipe calls for ½ cup (50 g) of active starter. In order to build ½ cup of active starter, you will combine 1 tablespoon of your existing starter, with ½ cup of flour and ¼ cup of water in a clean jar. Stir, cover loosely and let it rise at room temperature until it doubles in size.

How to feed your starter if you don't bake often

Sourdough starter can be stored in the fridge for over a week and up to several weeks without being fed.

As long as the starter remains cold, the fermentation of wild yeast will slow down and basically keep them "asleep" until they are brought back into a warm environment.

To refresh your starter after it has been in the fridge for a while, discard all but 25g and add 100g of filtered water and 100g of flour.

Mix vigorously with a spatula, cover lightly and set on counter for a few hours to allow the yeast to multiply.

Place the jar back into the fridge until the next time it needs to be refreshed or you wish to bake sourdough.

How to make a backup

It's wise to save a small amount of your starter as a backup.

Heaven forbid you accidentally drop your jar or the starter become contaminated by a fruit fly. (Fruit flies love sourdough starter!)

The last thing you want to do is start all over again!

How to dry sourdough starter

Spread 200g of sourdough starter into a thin layer on a silicone mat or a piece of parchment paper.

Allow it air-dry completely, about 3-4 days, depending on the temperature and humidity of your kitchen.

The dark spots on top of the starter in the picture on the right are wet spots. Make sure the starter is completely dry before storing to avoid mold from growing.

TIP: I place the sheet in a cold oven while it dries to keep it free from any debris that might be floating in the air. Place a sticky note on the oven so that you don't forget it's in there!

Once it's dry, break the starter into pieces and place them in a glass jar with a tight fitting lid. Store in a cool dry place for 6-12 months.

A baking sheet and a jar with dried sourdough starter.

To reactivate the dried sourdough starter, add 50g to a clean jar with 100g of water and 100g of flour. Let it sit for 24 hours and repeat daily until active and bubbly.

How to freeze sourdough starter

Pour the starter into an ice cube tray and place in freezer until frozen. Transfer the cubes into a freezer-safe container and keep frozen for up to 1 year.

To reactivate the frozen starter, place a cube into a jar and allow it to thaw. Once fully thawed, feed with 100g water and 100g flour. Feed daily until active and bubbly.

Frequently asked questions

What kind of flour can I use to make a sourdough starter?

Any wheat flour can be used to maintain your starter. Two common and economical varieties are all-purpose flour and whole wheat flour.

White flour, bread flour or whole grain flour such as einkorn, spelt or hard red wheat can be used to make a sourdough starter. If your starter is having trouble taking hold, you can also add a small amount of rye flour to give it a boost if needed.

We recommend against using bleached flour as it can delay your starter from taking hold in a timely manner.

Choose organic flour if you are trying to avoid herbicides in your baked goods.

You can use a mix of flours in a sourdough starter. I feed my starter with a mixture of 75% all-purpose and 25% whole wheat flour.

A sourdough starter can be used to make bread recipes that call for flour that is different than the one you maintain it with.

For example, if you use 100% all-purpose flour to maintain your starter and you want to try a recipe that calls for whole wheat flour and bread flour, your existing starter will work fine. There is no need to feed the starter with the same flour as the recipe calls for.

Is this sourdough starter recipe vegan?

Because sourdough starters are made with only flour and water, they are completely plant-based and considered vegan. Most sourdough bread recipes can be made vegan even if they call for milk or butter.

Can you stir sourdough starter with a metal spoon?

You can use stainless steel utensils to stir sourdough starter. Reactive metals you'll want to avoid are aluminum and copper.

Why do I have to discard or remove starter when feeding?

In order to keep the acidity levels in balance and to keep from having too much starter, a portion of it must be removed before feeding. Use the discarded starter in discard recipes in order to avoid food waste.

Once you are ready to bake, head on over to our sourdough bread recipe to make your first loaf!

A loaf of sourdough bread on a cutting board.

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