If you’ve ever dreamed of baking crusty, tangy sourdough bread at home, it all starts with one key ingredient: the sourdough starter. This living mixture of flour and water is the foundation of all naturally leavened bread. And yes — you can make it yourself from scratch, with nothing more than a bit of patience and the right environment.
In this guide, you’ll learn how to create your own sourdough starter, how to feed and maintain it, and how to troubleshoot common issues that might come up along the way.
What Is a Sourdough Starter?
A sourdough starter is a natural leavening agent made by fermenting flour and water over several days. This mixture attracts wild yeast and bacteria from the air and the flour itself. These microorganisms work together to create the bubbles and tang that give sourdough bread its signature texture and flavor.
Unlike commercial yeast, which comes in packets, a starter is alive — it needs regular feeding and care. But once it’s mature, it can last for years and make countless loaves of bread.
What You’ll Need
The beauty of sourdough is its simplicity. You don’t need special tools or ingredients to get started. Here’s what you need:
Flour: Use unbleached all-purpose or whole wheat flour. Whole wheat flour tends to ferment faster, which is great for getting your starter going.
Water: Use filtered or dechlorinated water. Tap water with chlorine can inhibit fermentation.
A container: A glass jar or plastic container with a loose lid or cloth cover.
A spoon or spatula
A kitchen scale (optional but helpful)
How to Make a Sourdough Starter: Day-by-Day Guide
Day 1:
Mix 60 grams (about 1/2 cup) of whole wheat flour with 60 grams (1/4 cup) of filtered water in your jar. Stir until smooth. The texture should be like thick pancake batter. Cover loosely and leave it at room temperature, ideally around 21–24°C (70–75°F).
Day 2:
You may or may not see any bubbles yet. Don’t worry! Discard half the mixture (about 60g), and feed it with another 60g flour and 60g water. Mix well and cover again.
Day 3:
At this point, you should start seeing small bubbles. The smell might be slightly sour or even unpleasant — that’s normal. Discard half and repeat the feeding process.
Day 4:
By now, the starter may begin to rise and fall slightly. You might notice a fruity or tangy smell. Keep feeding once per day — discard half, then add fresh flour and water in equal parts by weight.
Day 5:
If your starter is bubbly, smells pleasantly tangy, and doubles in volume within 4–6 hours of feeding, it’s ready to bake with. If not, keep feeding daily. Some starters take up to 7–10 days to fully mature.
How to Know If Your Starter Is Ready
Here are the signs that your sourdough starter is mature and active:
- It doubles in size within 4 to 6 hours after feeding
- It has a pleasant, slightly sour smell (think yogurt or ripe fruit)
- It’s full of bubbles throughout, not just on top
- It passes the “float test”: drop a spoonful of starter into water — if it floats, it’s airy and ready to bake
- If your starter doesn’t pass all of these tests yet, be patient. Keep feeding and watching for signs of growth.
How to Feed and Maintain Your Starter
Once your starter is active, you’ll need to keep feeding it regularly. If you bake often, feed it once a day at room temperature. If you bake less frequently, store it in the fridge and feed it once a week.
To feed:
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Remove and discard about half of the starter.
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Add equal parts flour and water by weight (e.g., 50g flour and 50g water).
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Stir well, cover, and leave at room temperature or return to the fridge.
If refrigerated, allow your starter to come to room temperature before baking or feeding.
Troubleshooting Common Sourdough Starter Problems
“My starter smells bad — like cheese, acetone, or rotten.”
This is common in the early stages. As the microbial community develops, off-smells may appear. As long as there’s no mold, keep feeding it. A healthy starter will eventually settle into a mild, tangy scent.
If it smells like nail polish remover, it’s a sign that it’s hungry. Feed it more frequently for a couple of days.
“No bubbles, no rise.”
Lack of activity could be due to cold temperatures or inactive flour. Try moving the jar to a warmer spot or switching to whole wheat flour for a few days. Make sure you’re using filtered water, as chlorine can slow or stop fermentation.
“There’s a layer of liquid on top.”
That liquid is called “hooch” — it forms when the starter is hungry. Stir it back in or pour it off before feeding. It’s harmless but a sign that you should feed more often.
“There’s mold. What do I do?”
If you see pink, orange, or fuzzy mold, you’ll need to start over. A healthy starter should never have colored streaks or fuzzy growth.
Tips for Success
Be consistent: Feed your starter around the same time each day.
Label your container: Mark the level of the starter after feeding so you can see if it doubles.
Use your discard: Don’t throw it away! You can use it in pancakes, crackers, or muffins.
Be patient: Every starter is different. Some are active in 5 days, others take 10 or more.
What to Do With Sourdough Discard
As you maintain your starter, you’ll be discarding some of it regularly — but it doesn’t have to go to waste. Many bakers use sourdough discard to make tasty treats like:
Pancakes or waffles
Crackers
Banana bread
Pizza dough
Biscuits
There are entire communities online dedicated to “sourdough discard recipes,” so don’t hesitate to get creative.
Final Thoughts: Sourdough Is a Journey
Making a sourdough starter may feel intimidating at first, but it’s truly one of the most satisfying baking projects you can take on. You’re cultivating something alive — and with the right care, your starter will reward you with delicious bread for years to come.
Remember, every baker’s starter is unique, and the process can vary depending on climate, flour, and routine. Trust your senses, stay consistent, and most importantly — enjoy the process.
