Learn how to make a Sourdough Starter for using in sourdough bread, pizzas, pancakes, and more! This in-depth guide breaks down the growing process into easy steps and includes plenty of tips for success.
Easy Sourdough Starter
Today I’m sharing my favorite tips and tricks on how to make a sourdough starter. Homemade sourdough took the internet by storm in 2020 and has since become a weekly routine for many bakers (including me!). I’m sharing everything I’ve learned over the last few years so you can enjoy sourdough bread, pancakes, sourdough english muffins, and more, too!
Just like baking with yeast, I know that homemade sourdough can be intimidating. But again, just like with yeast, there’s really nothing to be afraid of. If you can measure flour and water, you can do this!
Today’s post will outline how often to feed your starter, signs that it’s gone bad, what to do with the discard, and more. Also, I’ll be sharing several recipes that incorporate this sourdough starter (and the discard, too!) over the next few weeks, so keep an eye out for those! 😊
What You Need
All sourdough starters are essentially the same, but the amount of flour and water used may vary. Here’s what I recommend:
- Flour. I begin with whole wheat flour for the first few days (it feeds the starter with more diverse microorganisms, and some people claim it quickens the growing process). After that, I switch to bread or all-purpose flour. I recommend you switch to the flour you’ll be baking with most often and stick with that; for me, that’s bread flour because that’s what I use to make my sourdough bread.
- Water. If your water isn’t filtered, use bottled water, at least in the beginning. I don’t recommend using unfiltered water because the chemicals in it, such as chlorine, can slow or kill the starter.
- Glass jar. Place your sourdough starter in a glass that allows room for it to double; I like to use a quart-sized mason jar. I recommend using a rubber band or dry erase marker to note the levels when feeding the starter so you know once it’s doubled.
SAM’S TIP: Sourdough starters aren’t an exact science, but weights are easiest for this recipe to ensure you’re using equal parts water and flour, so I really recommend using a kitchen scale (it’ll save you dishes, too). I use 80g of flour and water, but you can really use any amount, so long as it’s the same weight of both. You can easily increase or decrease this amount for larger or smaller recipes (just discard more or less starter and add more or less water/flour), as long as you maintain 100% hydration, meaning equal weights of flour and water.
How to Make A Sourdough Starter
Days 1 & 2
Start by combining your whole wheat flour and warm water in a large glass jar that is large enough for the starter to double. Make sure to stir until there are no dry spots of flour remaining, then cover and place in a warm location for 24 hours.
On day 2, you may notice some liquid on top of your starter, no worries! Just stir your starter and remove slightly more than half (if you want to be precise, which you do not need to be, reserve 80 grams of starter before adding 80g each of flour and water). Cover and let rest in a warm spot for another day.
When discarding, you can use a kitchen scale or just eyeball it, fortunately it is not an exact science. However you must discard, otherwise you will have even more waste because you’ll have to keep feeding the starter more and more.
SAM’S TIP: You can feed your discard to make a new sourdough starter to give as a gift or refrigerate it and keep as a spare (something I wished I’d done when I lost my first starter to a fly!). You can also use your discard in other recipes; I have a sourdough pancake recipe that uses discard. Note that you cannot begin using the discard for at least a week.
Days 3 & 4
On day 3, your starter may begin to grow some bubbles. Again, you’ll want to remove all but 80 grams (a bit over half), then stir in equal parts (80g each) of warm water and flour. You may see some bubbles at this point.
On day 4, repeat the same steps as days 2 and 3. You should definitely see some bubbles in the starter at this point.
Days 5 & 6
Things start to change on day 5! First, you may notice that your starter has begun to increase in size after feeding. Second, you’ll now start discarding and feeding twice a day. Finally, you’ll switch over to your new flour (either bread or all-purpose depending on your preference).
On day 6, repeat the same steps as day 5. You’ll notice the starter getting lighter in color as the ratio of whole wheat flour remaining drops.
SAM’S TIP: Try to feed your sourdough starter at the same time every day! I’ll admit that I’ve definitely forgotten and fed mine much later, or even accidentally skipped a day (not recommended until after you’ve established your starter).
Days 7 & 8
Day 7 is the same as days 5 and 6. Make sure to discard and feed with your new flour twice a day at this point.
Day 8 should find you with a bubbly and vigorously (or, at least, more vigorously than previously) growing sourdough starter. At this point, it should be doubling in size within 6-8 hours, so you can reduce feedings back down to once per day. You may note the black line on my jar for “Day 8”; I mark the starter’s height right after feeding and then I can easily see once it’s doubled (as it has in the photo).
If yours hasn’t quite reached this stage yet, keep feeding twice a day until it does, it’ll get there! The last time I made a new starter it actually took closer to two weeks before mine was doubling within 8 hours (I attribute this to the cool weather and my chilly kitchen).
Now you know how to make a sourdough starter! Keep discarding and feeding the starter every day for at least two weeks or longer before using in recipes. Check the recipe notes below for more details on maintenance and storing options.
SAM’S TIP: To speed up growth, keep the starter in a warm (but never hot) location, like on top of the refrigerator. If I’m trying to speed up the growth of my starter (say I fed it a bit later than usual, and I want to use it sooner rather than later), I’ll place mine in the oven with the oven light on (do not turn on the oven!!).
Oh, and don’t forget to name your starter! My current starter is named “Scotty”. I made a brand new starter for today’s post (so I could photograph its day-by-day growth) and named her Ophelia. I couldn’t bring myself to just toss her when I was finished growing her (you do get attached 😆) so my sister adopted her when I was finished.
Frequently Asked Questions
Some people say you can use your sourdough starter right away after 7 days, but I like to give mine at least 2-3 weeks of growing before I feel it’s strong enough. I suspect the starter would not be quite strong enough to make a satisfactory loaf of bread after only 7 days.
You want to use your starter when it is at its height; it should be active and bubbly and doubled in size. I like to look for a few clues: is the starter doubling in size within 12 hours? Is it bubbly? Smell it, it should smell pleasantly sour but also a bit sweet. You can also do the “float test“, which means taking a bit of the starter and dropping it into a bowl of water. If it floats, it means it’s ready to use.
This is called “hooch” and it happens when your sourdough is hungry. It doesn’t mean it’s bad though! You can stir it back into the starter before discarding (for a more sour taste) or just pour it off when discarding.
Look for colorful (commonly pink) streaks, which are mold. Also, if the starter doesn’t show any growth after 3 or so feedings, it’s likely bad.
I use my sourdough starter often, so I just store it at room temperature and feed once a day (this is after the initial growing period). If you won’t be baking as often, you can feed it, let it eat for 2-3 hours, then put it in the fridge where you can feed it weekly. When you are ready to use it, feed the starter and watch for it to double before proceeding.
Enjoy, and stay tuned! I have lots more sourdough recipes coming up, including sourdough bread and sourdough pizza crust, and save your discard for making sourdough chocolate chip cookies, sourdough crackers, sourdough brownies, and more!
Let’s bake together! I’ll be walking you through all the steps in my written recipe below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
How to Make a Sourdough Starter
Ingredients
For Feeding (Days 1-5)
- 80 grams whole wheat flour (⅔ cup)
- 80 grams warm filtered water (⅓ cup) (water should be between 90-100F/32-37C)
For Feeding (Day 5+)
- 80 grams all-purpose or bread flour (⅔ cup)
- 80 grams filtered water (⅓ cup) (water should be between 90-100F/32-37C)
Recommended Equipment
- Spoon
Instructions
DAY ONE
- Combine 80 grams whole wheat flour and 80 grams filtered water in a glass container and stir well until no dry bits of flour remain (try to eliminate all lumps, bit it’s alright if some small ones remain). The mixture will be very, very thick, but if it's too dry to stir add another splash of water.80 grams whole wheat flour, 80 grams warm filtered water
- Cover container and place in a warm (not hot!) spot to rest, undisturbed, for 24 hours.
DAY 2
- The starter won’t look too different, but may have darkened in color and may have a bit of liquid on its surface (this is fine). Stir and discard slightly more than half the starter (you'll discard about 140g, leaving about 80g/¼ cup behind).To your starter, add 80 grams whole wheat flour and 80 grams warm (95F/35C) filtered water. Stir well, cover, place in a warm place
DAY 3
- Starter will increase in size and you should hopefully start to see bubbles. Discard slightly more than half the starter (you'll discard about 140g, leaving about 80g/¼ cup behind).To your starter, add 80 grams whole wheat flour and 80 grams warm (95F/35C) filtered water. Stir well, cover, place in a warm place
DAY 4
- Starter should have bubbles and possibly a small bit of liquid on top. Discard slightly more than half the starter (you'll discard about 140g, leaving about 80g/¼ cup behind).To your starter, add 80 grams whole wheat flour and 80 grams warm (95F/35C) filtered water. Stir well, cover, place in a warm place
DAY 5
- Your starter should be increasing in size by this point and possibly even doubling. You’ll begin feeding the sourdough twice a day (12 hours apart) and you will switch over to either bread flour or all-purpose flour (your choice, see note).
- In the morning: Discard slightly more than half the starter (you'll discard about 140g, leaving about 80g/¼ cup behind).To your starter, add 80 grams all-purpose or bread flour and 80 grams warm (95F/35C) filtered water. Stir well, cover, place in a warm place80 grams all-purpose or bread flour, 80 grams filtered water
- In the evening: Discard slightly more than half the starter (you'll discard about 140g, leaving about 80g/¼ cup behind). To your starter, add 80 grams all-purpose or bread flour and 80 grams warm (95F/35C) filtered water. Stir well, cover, place in a warm place
DAY 6
- In the morning: Discard slightly more than half the starter (you'll discard about 140g, leaving about 80g/¼ cup behind). To your starter, add 80 grams all-purpose or bread flour and 80 grams warm (95F/35C) filtered water. Stir well, cover, place in a warm place
- In the evening: Discard slightly more than half the starter (you'll discard about 140g, leaving about 80g/¼ cup behind). To your starter, add 80 grams all-purpose or bread flour and 80 grams warm (95F/35C) filtered water. Stir well, cover, place in a warm place
DAY 7
- In the morning: Discard slightly more than half the starter (you'll discard about 140g, leaving about 80g/¼ cup behind). To your starter, add 80 grams all-purpose or bread flour and 80 grams warm (95F/35C) filtered water. Stir well, cover, place in a warm place
- In the evening: Discard slightly more than half the starter (you'll discard about 140g, leaving about 80g/¼ cup behind). To your starter, add 80 grams all-purpose or bread flour and 80 grams warm (95F/35C) filtered water. Stir well, cover, place in a warm place
DAY 8
- If your sourdough is now growing vigorously and bubbly and doubling within 6-8 hours, you can reduce to just feeding once a day. If yours is not, continue feeding twice a day until it rises well and is bubbly within 6-8 hours of a feeding.
- Well done, you’ve established your sourdough starter!
Maintenance
- Every day (preferably at the same time every day) discard about half of the starter then feed it 80 grams of your preferred flour and 80 grams of warm water. Make a mark on the jar with a dry erase marker or wrap a rubber band around the jar to mark how full your jar is and watch for it to double to know it is ready to use!Alternatively follow my instructions in the notes section below for storing your sourdough starter in the refrigerator to use and feed weekly. Note that I recommend regularly feeding the sourdough starter for at least two weeks before attempting to use it in recipes. If you use quite a bit of your starter for a recipe, you may wish to feed it one or two consecutive days without discarding to get it back to a reasonable volume before discarding again.
Notes
Water
Filtered water is best, you can use bottled water. Tap water often contains chlorine, which can kill your starter or keep it from growing properly.Flour
On day 5, I recommend switching to the flour you’ll be baking with most often and sticking with that. For me it’s bread flour, I feed my sourdough starter with this because this is the flour I’ll use to make my sourdough bread. However I still use this starter/discard in recipes that don’t use bread flour, so you can use whichever you prefer.Discard
You can eyeball this, it doesn’t have to be exact. Aim to keep a bit less than half of your starter and discard the rest. A scale makes measuring everything easy, and in the first week I’ll usually just pour 80g of the starter into a new jar, adding 80g each of flour and water, then discard what’s in the original jar. Once established (and I’m feeling a little lazy and comfortable with my starter) I keep it in the same jar, pour the discard straight into the trash (if I’m not using it) and just add flour and water to the jar, switching to a new/clean jar once a week. The discard will not be usable for recipes until day 8.Feeding
When I first begin a new starter, I like to feed it a 1:1:1 ratio (starter:flour:water) until it’s established. Then I may vary how much I feed it, depending on how quickly it rises and falls. I typically feed my starter once a day once its fallen.Storing
If you bake several times a week, store your starter at room temperature and discard/feed daily. If you bake less often you may store it in the refrigerator. To do this, feed your starter, cover, then let it feed for several hours. Once you begin to notice bubbles, transfer to the refrigerator. Discard/feed it once a week. When ready to use, feed it and watch for it to double before using.Baking in Bread
Once your starter is established, use it to bake my personal favorite sourdough bread!Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Brittany
Hi Sam!
I’m super excited to give this a try. I was hoping to be able to make some sourdough starter and give away some to about 6 different people for Christmas gifts. Can you give me some advice on the best way to do that? Should I start saving discards part way through and growing those on their own?? Thanks for any help!! Super excited to try this!
Sam
Hi Brittany! The easiest way to do it is to have an established starter and then divide it. It’s going to be a lot of work to keep up on all of those jars every day. 🙂
Janice Bailey
I just found your recipe and I am excited to try this, but will have to wait till mid October (will be out of town for 12 days so I don’t want to start till I’m back). I see that you recommend whole wheat flour to start with and would like to know if you have ever used freshly milled whole wheat flour. Do you think it would make a difference? I have a flour mill and have been experimenting with using fresh milled flour but I do still have store bought flour that I can use.
Sam
Hi Janice! I have not tried using freshly milled flour. If I understand correctly it’s typically a “thirstier” flour which means it needs more hydration. I’m not exactly sure how to adjust for that in a starter. If you do try it I would love to know how it goes. 🙂
Michele
On day 2 my starter doubled plus in size full of bubbles floated in water what should I do next??
Sam
Hi Michele! I would just keep going. 🙂
Angela D
I got gifted a sourdough starter, (its probably 4 yrs old) and it’s been a week in my refrigerator since I’ve used it. I did make a loaf of bread and it turned out really well for my first try. However, I was told to feed it once a week and I’m wondering, do I need to get it to room temperature before I feed it, or is it okay to feed it and stick it right back in the fridge. It doesn’t seem to grow while it’s in the refrigerator but once it gets up to room temperature, it does start too.
Sam
Hi Angela! You don’t need to let it come to room temperature before feeding, but sometimes when I feed it right from the refrigerator it can grow really big once it warms up. 🙂
Angela DeBoer
You said the starter should have wheat flour in it in the beginning. as mine was gifted to me at about 4 yrs old, i dont know if it ever had wheat flour in it. Should I put wheat flour in it any other time for the extra nutrients?
Sam
You can feed it whole wheat flour, but if it’s rising properly when it’s fed it isn’t necessary to feed it whole wheat flour. 🙂
Angela
Would you happen to have a link for the jars you use to keep your starter in? We discovered a crack in ours recently and have been looking for a good one to replace it.
Sam
Hi Angela! I just added a link to the recipe card, but here is where you can find them on Amazon. I just use basic wide mouth 32 oz mason jars. You can usually find them even cheaper in bulk at Walmart.
Angela
Thank you!
Mary Ann
Do you have to start with the wheat flour? I don’t normally use that….so I don’t have it on hand. 🙁
This will be my first try at a starter. I’ve honestly been scared to do it, the idea of having to feed something freaks me out, but people have been asking me to start making sourdough breads(pushing fear aside)
Sam
Hi Mary Ann! You can make the starter without wheat flour, it’s just my preference. Sourdough breads are so good! You’ll be happy with your decision. Good luck! 🙂
Jbird
Hi,
I’m on day 5 and I just added the 80g of both flour and water. I have the feeling I’d only discarded 80g rather than the 140. Do you think I’ve ruined it or should I try to keep going?
Thank you
Sam
I would just keep going. It’s pretty resilient. If it seems to “stall” I would push through. 🙂
Jbird
Hi Sam!
Can the first discard also be used to make another sourdough starter? My thought was that on day one I’d use the discard to give to a friend.
Thank you!
Sam
I would wait until the starter is fully established before giving it off to a friend. If you use the discard from day 1 you will just be trying to establish 2 starters at once. 🙂
Jbird
Thank you Sam!!😊 I’m anxious to get through the establishing phase because I’ve heard that the sourdough English muffins in a cast iron are the best! I love your website!
Daphne
Hey Sam! I love your sourdough starter and all your recipes! I have two starters that I use to make two loaves of bread at a time once or twice a week. Your bread is incredible, and everyone I gift it to absolutely loves it! I’m so happy I found a simple and accessible sourdough bread recipe.
I had a question for you about my starters, if you know. I’ll be leaving soon for a vacation that will be close to two weeks long. Do you think my sourdough starters can survive in the fridge for this long? Or should I find a friend to feed them halfway through? It was very difficult to get them going because the temperature in my house fluctuates so much, and I don’t want to lose them! Any advice?
Sam
Hi Daphne! I generally recommend feeding it once a week when it’s refrigerated. It potentially could make it 2 weeks if you feed it and stick it in the refrigerator and then feed it immediately upon return but there is a chance it won’t make it that long. 🙁
Amara
Thanks for the recipe! It’s the first one that has ever worked for me. Sourdough started has been my nemesis for years until now! 😈 I have now switched over to rye flour (still have a jar of white starter just in case!) and find it works but isn’t as nice as the white when it comes to rising and starter texture. As it is a heavier/denser flour, is it ok to increase the water instead of a 1:1 ratio?
Thanks for the help and recipe!! ❤️❤️
Sam
Hi Amara! I’m glad this one has been a success! I haven’t tried it with rye flour, but you may need to increase the water.
Nicole
After the first week, it’s not ready for bread but it’s ready for discard recipes? Also, after that first week, I continue to feed it daily for 2-3 weeks before making bread? Or can I put it in fridge and feed it weekly for a couple weeks, then it’s ready for bread?
Sam
Hi Nicole! Correct, don’t use the discard for at least a week. I personally have found I don’t get a great loaf until after 2-3 weeks from start. I probably wouldn’t refrigerate until you have established your starter and it is growing strong and healthy.
Roger Penn
Have have tried this several times now in a mason jar. Each time, after the 1st 24 hours, I have foam overflowing the jar. But it’s just foam. Touch it with a spoon and it instantly collapses into a puddle of liquid the same size as the initial start. I’m using whole wheat flour and filtered water.
Sam
Hi Roger! You may just need a larger mason jar. 🙂
Jena
Followed the directions exactly and mine started doubling on the 14th day! Already made a loaf and pancakes and I’m hooked!
Named mine Betty
Elizabeth
Hi Sam
I have a question about the flour used for my Starter. I followed your recipe and steps, using the whole wheat flour in the beginning and then switched to bread flour. As soon as I switched to bread flour, everything just stopped working. It didn’t die or get moldy,… it just did virtually nothing. A friend suggested that I use AP flour.. again, nothing. Bubbles but no rising. So, I went back to whole wheat flour and my starter, Savannah, is doubling in size within 8 hours and is full of bubbles. So, can I continue to use whole wheat flour for maintenance? Or, should I try again to switch to bread or AP flour??
Elizabeth
Sam
Hi Elizabeth! Sometimes the starter can just stall for a bit and there are lots of reasons this can happen. I would just keep going with the bread flour. The biggest thing to check for is to make sure you are not using chlorinated water. 🙂
Nicole
This is the easiest to follow sourdough starter I found, and I am proud to say that Jerry is fully formed and ready for work! If going on vacation for a week or more, what do you suggest doing? Should I feed him before leaving and then right when I get back? Thanks!
Sam
Hi Nicole! I actually have instructions for storing it in the refrigerator if you will be going that long between feedings. They are located in the notes at the bottom. 🙂