How to Make a Sourdough Starter (Step-by-Step for Beginners)
Learn how to make a sourdough starter from scratch with this easy, no-scale, beginner-friendly recipe. No store-bought yeast required, just flour, water, and time.
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What Is a Sourdough Starter?
A sourdough starter is a natural leavening agent made by fermenting flour and water. It captures wild yeast and beneficial bacteria from the air and your ingredients, allowing your bread to rise without commercial yeast.
Used for thousands of years, a sourdough starter creates baked goods with a distinct tangy flavor, better texture, and improved shelf life. Once active, your starter becomes a reusable, living culture for sourdough bread, pancakes, muffins, and more.
Why Make Your Own Sourdough Starter?
While you can buy a sourdough starter online, making your own is simple and cost-effective, plus it helps you understand how sourdough works from the ground up.
In this recipe, we skip the food scale and keep it simple with measuring cups. No complicated ratios, no stress. Just real ingredients and results you can see.
Ready to make your own sourdough starter from scratch? This simple guide walks through everything from feeding schedules to float-tests. Want to dig deeper into the health benefits and history? Check out the detailed Wikipedia article on sourdough .
What You’ll Need
- Glass jar or bowl – Avoid airtight lids; your starter needs to breathe.
- Wooden or silicone spoon – Avoid aluminum; stainless steel is fine for brief contact.
- Loose-fitting lid or cloth cover
Ingredients
- 1/3 cup organic all-purpose flour (or whole wheat flour to start)
- 1/4 cup filtered or dechlorinated water (I use water from our Berkey filter)
Avoid hard tap water or chlorinated water—it can harm the wild yeast.
How to Make a Sourdough Starter at Home
Day 1: Start the Culture
- Combine 1/3 cup flour and 1/4 cup water in a glass jar.
- Stir until smooth and lump-free.
- Cover loosely and let sit at room temperature (70°F) for 24 hours.
Day 2: Discard & Feed
- Check for bubbles or a mild sour aroma.
- Discard half of the starter.
- Add 1/3 cup flour + 1/4 cup water. Stir well.
- Cover and rest at room temperature another 24 hours.
Days 3–7: Daily Feedings
- Each day: Discard half, feed with fresh flour and water (same amounts).
- Look for bubbling, a sour smell, and volume increase.
- By Day 5–7, your starter should double in size after a feeding.
Day 7: Is It Ready? Do the Float Test
- Drop a spoonful into a glass of water. If it floats, it’s ready to bake!
- If it sinks, keep feeding daily until it passes the test.
Note: The float test isn’t foolproof but is a good indicator.
How to Maintain Your Starter Long-Term
Once your starter is active:
- Feed it daily at room temp or
- Store it in the fridge and feed once per week
Feed Like This:
- Equal parts starter, flour, and water
(e.g., if you have ½ cup of starter, feed with ½ cup flour + ½ cup water)
To use your cold starter:
- Take it out of the fridge
- Let it come to room temp
- Feed it once or twice before baking
How to Clean Your Sourdough Jar
Clean the jar whenever buildup forms or at least once a week to prevent mold. I like to transfer my starter to a clean jar during a feeding.
FAQs: Beginner Sourdough Starter Questions
Can I use all-purpose flour to make a sourdough starter?
Yes! All-purpose works great. Whole wheat or rye can speed things up, especially in the early days.
How long does it take to make a sourdough starter?
Typically 7 days, but it can take up to 10 depending on your environment.
How often should I feed my starter?
Once a day at room temp. Once a week if kept in the fridge.
What kind of container should I use?
Glass is best with a loose-fitting lid. Avoid airtight containers.
Can I use tap water?
Only if it’s chlorine-free. Chlorine or hard water can prevent fermentation.
What flour is best for starting?
Whole wheat or rye flour is great for beginning the starter. After Day 3, you can switch to all-purpose.
Ready to Use Your Sourdough Starter?
Once your sourdough starter is active, bubbly, and passes the float test, it’s time to put it to work in the kitchen!
The great thing about sourdough is that it’s not just for bread, your starter can be used in everything from soft sandwich loaves to sweet breakfast treats and even savory dinner rolls. Whether you’re baking with active starter or using discard, there are so many creative ways to enjoy sourdough in your daily meals.
Need Some Recipe Inspiration?
Here are some of my most popular sourdough recipes to try next:
- Triple Chocolate Sourdough Bread – A deeply rich, slightly tangy chocolate bread made with sourdough starter and loaded with cocoa and chocolate chips. Perfect for dessert or an indulgent breakfast.
- Sourdough Blackberry Cobbler – Use your active starter to make this fruity, tangy, lightly sweet cobbler, great for summer gatherings or a comforting treat year-round.
- The Best Fresh Milled Wheat Bread Recipe – If you’re milling your own grains or baking with fresh flour, this soft sandwich loaf is the perfect way to start baking with sourdough.
- Sourdough Discard Monkey Bread – No active starter? No problem. This gooey, cinnamon pull-apart bread uses sourdough discard and is a favorite with kids and adults alike.
- Sourdough Oatmeal Cookies – Sweet, chewy, and a great way to use up extra starter. Plus, they freeze beautifully!
Pro Tip:
When baking with sourdough starter, be sure to read each recipe to know whether it calls for active starter (freshly fed and bubbly) or discard (leftover, unfed starter). Each recipe on my blog will tell you exactly which one to use!
Making a sourdough starter from scratch is simple, affordable, and incredibly rewarding. With just flour and water, you’ll create a living culture that powers all your sourdough baking. Whether you’re new to sourdough or ready to ditch commercial yeast, this homemade starter is your first step to beautiful, naturally leavened bread.
If you try this recipe, I’d love to hear how it turns out! Leave a 5-star rating or comment below and tag me on Instagram @lewisacreshomestead so I can cheer you on!
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