Sourdough Starter Recipe

5 from 29 votes

Start your sourdough baking journey with our step-by-step guide to making a homemade sourdough starter. We have everything you need to know!

Prep Time5

daily feedings30

Total Time7 35

Course: Sourdough

Cuisine: American

Servings: serving

Calories: 861kcal

Author: Renae Gerhardstein

Equipment

glass jar or ceramic jar, with a tight-fitting lid
heating wrap optional
small non-metallic spoon

Ingredients

Inital starter (day 1)

120 grams unbleached all-purpose flour 120 g = 1 cup dry measure. Can substitute with rye flour or whole wheat flour
118 grams warm filtered water 118 g = 1/2 cup liquid measure

Subsequent feedings (day 3 and beyond)

59 grams warm filtered water 59 g = 1/4 cup liquid measure
60 grams unbleached all-purpose flour 60 g = 1/2 cup dry measure

Instructions

Creating the starter

Day 1: In your glass or ceramic container, mix the flour and water. The mixture will be very thick and pasty. Do not thin it out! The starter needs that flour for fermentation and energy.
Day 2: Look for signs of fermentation: tiny bubbles on the bottom of the starter, pinprick sized bubbles on top. If you don't see any signs after 24 hours, ensure your starter is being in an area that is at least 75º F.

Feeding the starter days 3 and beyond

Day 3: Remove 1/4 cup of starter (60 g) and discard it. Add 1/4 cup of warm, filtered water (60g) stirring, then mix in 1/2 cup of unbleached, all-purpose flour (60 g). I find it's easier to mix if you add the water first. Watch for signs of activity - larger bubbles and a hungry starter that's thinner in texture.
Day 4: Your starter might have a strong smell when you open the container to feed it. That's all normal. Remove 1/4 cup of starter (60 g) and discard it. Add 1/4 cup of warm, filtered water (60g) stirring, then mix in 1/2 cup of unbleached, all-purpose flour (60 g).
Day 5: Remove 1/4 cup of starter (60 g) to discard (see below). Add 1/4 cup of warm, filtered water (60g) stirring, then mix in 1/2 cup of unbleached, all-purpose flour (60 g). Your starter will probably be very active and may be doubling in size within 4-6 hours of a feeding.
If your sourdough starter is very active and doubles in size within 6 hours you can use today's discard in a low-rise recipe like or homemade tortillas. Or wait until day 7 and use your starter for baking a loaf of traditional sourdough bread or soft sourdough sandwich bread.
Day 6: By now, your starter should resemble a sponge 12 hours after feeding. It should be doubling in size 4-6 hours after feeding. If not, see my troubleshooting tips. Feed starter normally: remove 1/4 cup of starter (60 g) as the discard (use or toss), and add 1/4 cup of warm, filtered water (60g) stirring, then mix in 1/2 cup of unbleached, all-purpose flour (60 g).
Day 7 and beyond: If your starter is fully active, has been doubling in size within 4-6 hours after feeding, it's ready! If not, keep feeding it for a few more days, following the same schedule.
To use it for baking, feed it as usual 12 hours beforehand: remove 1/4 cup of starter (60 g) and set aside for baking, and add 1/4 cup of warm, filtered water (60g) stirring, then mix in 1/2 cup of unbleached, all-purpose flour (60 g).

Notes

When it comes to most sourdough recipes, use unbleached flour. The bleaching process strips the natural coating of wild yeast on the grain. A sourdough starter thrives on friendly bacteria in the wild yeast.
If you use organic flour and your starter looks thick and has less bubbly activity, switch to non-organic flour for several feedings.
I use and recommend a heating wrap to maintain the proper temperature in cooler environments. You can find one on Amazon by searching for Kombucha wrap or seedling mat and choose one that’s 3″ by 20″ long.
Do not keep your starter in a dark or overly warm place for longer than the first 12 hours. This includes a cabinet, microwave, or an oven with the light turned on. Like living organisms, sourdough starter needs light and air to thrive.
I recommend adding your water before the flour during feedings.
Just after feeding a sourdough starter, the contents will be at their lowest point. Use an erasable marker to note the level of the contents, or mark the level with a rubber band around the jar.
Set a timer for 4 hours. How much has your starter risen? Has It doubled? If not, set a timer for 2 more hours. This is the best way to see how much your starter is rising and falling.
To maintain your starter, feed it regularly. Discard (or use) 1/4 cup (60g) of starter, add 1/4 cup (60g) water, and 1/2 cup (60g) all-purpose flour.

How often you feed it depends on how often you'll use it:

For weekly or less frequent use, keep your sourdough starter in the refrigerator. Take it out 12 hours before baking. Depending on how much starter you will need for the recipe, discard (or save for later) half and feed your starter.
For daily use, keep your sourdough starter on the counter and feed it once a day. Use it for baking 8-12 hours after feeding.
If you use organic flour and your starter looks thick and has less bubbly activity, switch to non-organic flour for several feedings.

Storing Instructions:

Cooler indoor temperatures can make it difficult for starters to thrive. We found an inexpensive, handy solution! It’s a low-wattage heating wrap around the storage jar to keep it at the optimal temperature.
To keep your starter healthy and active, using a proper container is important. A glass container is ideal. Don't store your sourdough starter in plastic or metal containers.

Nutrition