Make an Easy Sourdough Starter: Step by Step

*Here is a printable version of this recipe*

One of the many things I have learned to enjoy as I am finding healing in my journey, is baking! I have recently started learning how to make my own sourdough. Today I will walk you through how to make an easy sourdough starter—step by step.

Sourdough can seem like a tricky process, but it’s really not that hard. Once you learn the ins and outs, it’s easy and fun!

Ingredients for Your Sourdough Starter

The only ingredients you need are:

• Flour-Any kind will do. For this tutorial, I’m using all- purpose flour. I also use a bit of whole wheat. (I’ll explain why later.)
• Filtered or bottled water
• A Jar or tall glass container– I use a quart-sized Mason jar. (Affiliate) The size of your jar depends on how much starter you want to keep. I recommend starting small.
• Something to stir with-Some say to avoid metal spoons. I’ve never had an issue. I mostly use a small silicon spatula.
• Digital kitchen scale-optional but very helpful.
• Time and patience-THIS IS KEY!

Sometimes it’s easier to start with a kit. (Affiliate) That way you don’t have to buy everything separate. Just remember to use the solid lid and not the cloth.

Instructions for Making an Easy Sourdough Starter

Day 1

First you want to start with a nice clean jar. If it’s new, wash it well.

Grab your scale and set it to grams. (If you are not using a digital scale I’ll tell you measurements momentarily.) Place your empty jar on the scale and zero it out. You don’t want to include the jar’s weight.

Add 50 grams of room temperature filtered or bottled water. (This is just under 1/4 cup if you’re not using a scale.)

_{If you go a little over, that’s ok. This isn’t an exact science.}

Zero your scale out again, then add 50 grams of flour. (About 1/3 cup if you aren’t using a scale.)

Now it’s time to mix it up! Stir the water and flour together gently until well combined. Try to keep your jar clean. This will help keep your starter healthy.

_{This is what it should look like}

Place a solid lid on top of the jar, but don’t tighten it. Let your starter sit in a warm area of your kitchen for 24 hours.

_{Tip: Use a dry erase marker to note the level on the jar to track growth.}

* Do not use a cloth or paper towel lid. It can dry out the starter and increase the risk of mold.*

Day 2

After the 24 hours is up, repeat the process:

• Add 50g of water
• Add 50g of flour
• Stir gently

You probably won’t see much activity-yet. This is normal! Trust the process. No need to discard today.

Day 3

You are now on day 3 of your starter! Hooray! You might start noticing a little bit of activity. If not, it’s normal. Don’t panic. If you do see some bubbling happening, this is called a false rise. It means the bacteria is beginning to form, but the starter is not ready yet.

IMPORTANT: Please, Do not save or use discard at this stage. It’s not safe.

Discarding

Now it’s time to discard part of your starter. As mentioned, the discard is not safe to use yet.

Here’s how to discard properly:

1. Discard all but 50 grams into the trash (not the sink-see below)
2. (optional) Move the 50 grams of starter to a clean jar.
3. Add 50 grams of flour and 50 grams of water.
4. Stir well and let it rest for another 24 hours in its usual spot with a loose-fitting, solid lid.

Keeping things clean is crucial to avoid mold or bacteria growth.

IMPORTANT: Please, Do not discard down your kitchen sink. This can result is damaged pipes. To properly clean your jars and tools, soak them in a separate tub of cold water. Rinse thoroughly and toss the water outside.

*A fun note: Plants love a little bit of the diluted starter water, but just a little.

Patience is Key

Days 4-?

From here, you’ll continue discarding and feeding daily using the 1:1:1 ratio (starter, water, flour). This process can take time.

A lot of people say it’s safe after 7 days, but that is simply not true. A strong active starter can take weeks to grow—sometimes months—to fully mature. You’ll know the starter is ready when it’s doubling in size consistently for at least 3 days in a row.

Once your starter is strong you can start saving it for recipes!

_{This is what you are looking for}

Tips and Tricks

Why add whole wheat flour?

Whole wheat flour contains more natural microbes and nutrients, which can help feed and boost your starter. Some people use rye for the same reason. I usually add a small amount of whole wheat flour once a week.

Fridge Storage

Once your starter is established you don’t need to keep it on your counter. You can put it in the fridge until needed. Just take it out, feed, and wait for it to double before use.

What is hooch?

If you notice a gray liquid on top of your starter, don’t panic-it’s called hooch! It just means your starter is hungry.

• You can choose to pour it off and then feed
• Or, mix it in for a tangier flavor

Slow to Start

If it’s been more than 14 days and there’s still no consistent rise, check the consistency. It should feel and look like a thick pancake batter to thin cookie dough texture. I often make mine a bit thicker to give it a boost.

_{Thick like dough}

Important: If you ever see pink or orange streaks in your starter—throw it out. This indicates harmful mold or bacteria that can make you very sick. Sanitize the jar and any utensils used. It can happen at any stage, but the chances go down as time goes on. Unless you forget about it.

Let the Fun Begin!

Once your starter is active and bubbly, the real fun begins! It can be daunting and frustrating at first, but in no time, you will have a starter that will give you all kinds of delicious goodies.

_{Nice and Bubbly!}

Check out these delicious recipes to get you started:

• Sourdough Discard Pretzel Bites from Heart’s Content Farmhouse (These are DIVINE)
• Sourdough Discard Waffles from Dirt & Dough

I have made both of these, and they turned out delicious!

_{Delicious Pretzel Bites}

Ready to make a loaf of sourdough? Find my recipe here!

What’s in a Name?

Something fun a sourdough makers do is name their starter. Since it’s a living colony of wild yeast and bacteria, naming it can make the process more enjoyable.

Ours is called “The Mandoughlorian”. (Because my husband loves Star Wars.)

There are so many fun and creative names out there! Have fun with it!

Don’t Stress

Starting a sourdough starter should be an enjoyable experience. Each starter has its own personality. They can be overachievers or lazy. They can grow fast or slow. The important thing is that you have fun with it and don’t stress it. There is so much information out there that it can be overwhelming. Learn your starter and you’ll be fine. Most mature starters are pretty forgiving.

Are you going to try to make sourdough starter?

Let me know in the comments below or reach out if you have any questions. Thanks so much for reading!