Making a sourdough starter from scratch is easier than you think! With just flour, water, and a little patience, you can create your own natural yeast for delicious homemade bread. This guide will walk you through the entire process with clear, easy steps. Learn how to make a sourdough starter from scratch with this simple, beginner-friendly method. This natural leavening agent will transform your homemade bread with its signature tangy flavor and airy texture.
What is a Sourdough Starter?
A sourdough starter is a mixture of flour and water that captures wild yeast and bacteria from the environment. Over time, it ferments and becomes a natural leavening agent for bread. Unlike commercial yeast, a sourdough starter gives bread a unique tangy flavor and better texture.
Why Make a Sourdough Starter From Scratch?
Creating your own sourdough starter from scratch gives you:
✔ Complete control over ingredients
✔ No commercial yeast needed
✔ Superior flavor and texture in breads
✔ A living culture that improves with age
What You Need to Make Sourdough Starter From Scratch
- Flour: Unbleached all-purpose or whole wheat flour works best.
- Water: Filtered or bottled water (chlorine in tap water can slow fermentation).
- A clean jar or container: A glass jar or plastic container with a loose lid.
- A kitchen scale (optional): For precise measurements (but not required).
- A spoon or spatula: For mixing.
Do you want to know how to make Whipped Cream Cheese?
Day-by-Day Guide: How to Make Sourdough Starter From Scratch
Day 1: Starting Your Sourdough Starter – Full Breakdown
Step 1: Gather Your Ingredients
First, grab your flour and water. You can use unbleached all-purpose flour or whole wheat flour—both work great. If you have a kitchen scale, measure 60g of flour (about ½ cup). If not, just scoop a loose half-cup—no need to pack it down.
For water, use room-temperature water (around 60ml or ¼ cup). Filtered or bottled water is best because tap water sometimes contains chlorine, which can slow down fermentation.
Step 2: Mix the Flour and Water
Pour the flour and water into your clean jar or container. Stir them together really well—you want no dry clumps left behind. The mixture should look like a thick, sticky paste.
Step 3: Cover the Jar
Don’t seal the jar tightly! Your starter needs airflow for wild yeast to grow. You can:
- Place a loose lid on top (not screwed tight)
- Cover with a clean cloth or paper towel secured with a rubber band
- Use a jar with a breathable lid
Step 4: Let It Rest at Room Temperature
Find a warm spot in your kitchen—around 70-75°F (21-24°C) is perfect. If your house is cooler, try placing the jar near the oven (not inside!) or on top of the fridge where it’s a little warmer.
What Should Happen on Day 1?
- The mixture will just sit there—no bubbles yet, and that’s completely normal.
- It might look a little dry or thick, but don’t add more water.
- You might notice a very mild, floury smell (nothing strong yet).
Common Day 1 Mistakes to Avoid:
❌ Using cold water – It slows down fermentation.
❌ Sealing the jar airtight – Yeast needs oxygen at this stage.
❌ Adding extra flour or water – Stick to the 1:2 ratio (water to flour by weight).
What’s Next?
Check your starter again after 24 hours. You might see tiny bubbles or a slight change in smell—that means the wild yeast is starting to wake up! If nothing happens yet, don’t worry. Some starters take a little longer.
Tomorrow, we’ll feed it for the first time and watch it come to life! 🎉
Quick Recap of Day 1:
✔ Mix ½ cup flour + ¼ cup water
✔ Stir until smooth
✔ Cover loosely & keep warm
✔ Wait 24 hours
Day 2: Is Your Starter Coming to Life? Here’s What to Look For
Step 1: The Big Check-In
After 24 hours, grab your jar and take a close look. Here’s what might be happening:
✅ Tiny bubbles – These are your first signs that wild yeast is waking up! They might be small, but they mean fermentation has started.
👃 A slightly tangy smell – It won’t be super strong yet, but if you sniff it, you might notice a faint sour or yeasty aroma (like yogurt or beer).
💧 A thin liquid layer on top (hooch) – This is normal! It’s a mix of alcohol and water that forms when the starter gets hungry.
Step 2: What to Do If You See Hooch
If there’s liquid on top, you have two options:
- Stir it back in – This adds extra flavor (some bakers like it!).
- Pour a little off – If there’s a lot, you can drain some before feeding.
Step 3: Time for the First Feeding!
Your starter needs fresh flour and water to keep growing. Here’s how:
- Discard half – Scoop out and throw away about half of your starter (this keeps the balance right).
- Add fresh food – Mix in:
- ½ cup (60g) flour
- ¼ cup (60ml) water
- Stir well – Get rid of any dry clumps.
- Cover loosely – Same as Day 1.
Step 4: Let It Rest Again
Put your jar back in its warm spot and wait another 24 hours.
What’s Normal on Day 2?
✔ A few bubbles – It’s working!
✔ Mild sour smell – Getting stronger.
✔ Possible hooch – No big deal.
❌ No bubbles at all? – Don’t panic! Some starters take longer. Try moving it to a warmer place.
❌ Bad smell (rotten, garbage-like)? – Toss it and start over.
Pro Tip: If your kitchen is cold, try placing the jar:
- Near (not on!) a radiator
- In the oven with just the light on
- On top of the fridge
Coming Up on Day 3: More bubbles, more smell, and more feedings! 🎉
Quick Recap for Day 2:
🔍 Check for bubbles, smell, hooch
🥄 Discard half, feed with ½ cup flour + ¼ cup water
🌡️ Keep it warm & wait another day
Days 3-5: Your Sourdough Starter Hits Its Stride!
What’s Happening Now?
Your starter is waking up! Over these next few days, you’ll see big changes as the wild yeast and bacteria really get to work. This is when the magic happens—bubbles, rising, and that classic sourdough smell.
Daily Routine (Same Every Day for Days 3-5)
1. Discard Half
Every 24 hours, remove about half of your starter and throw it away (or save it for discard recipes like pancakes!). This keeps your starter at the right size and strength.
2. Feed It Fresh Flour & Water
Mix in:
- ½ cup (60g) flour (all-purpose or whole wheat)
- ¼ cup (60ml) water (room temp, filtered if possible)
Stir really well—no dry spots!
3. Cover & Wait
Put the lid back on loosely and let it sit in a warm spot (70-75°F / 21-24°C).
What to Expect Each Day
✅ More Bubbles – They’ll get bigger and spread through the whole jar.
✅ Rising & Falling – After feeding, your starter may double in size within a few hours, then sink back down.
✅ Stronger Smell – It’ll go from mild to a tangy, yeasty aroma (like yogurt or beer).
Troubleshooting Common Problems
🔴 No Bubbles or Rise?
- Your kitchen might be too cold. Try moving it somewhere warmer (near the oven, on the fridge, or in a turned-off microwave with a cup of hot water).
- Use whole wheat flour for a boost—it has more nutrients for yeast.
🔴 Weird or Bad Smell?
- A sour, tangy smell = GOOD.
- A rotten, garbage-like smell = BAD. Toss it and restart.
🔴 Hooch (liquid) Every Day?
- Your starter is hungry! Try feeding it twice a day (every 12 hours) instead of once.
Pro Tips for Success
🌡️ Keep it warm – Yeast loves warmth! Below 70°F? Use a heating pad on low or a warm oven.
🍞 Watch for doubling – A healthy starter should rise within 4-6 hours after feeding.
👃 Trust your nose – It should smell sour but pleasant, not foul.
What’s Next?
By Day 5 or 6, your starter should be bubbly, active, and doubling in size regularly. Once it does, it’s ready for baking!
Stick with it—you’re almost there! 🎉
Quick Recap for Days 3-5:
🗑️ Discard half daily
🌾 Feed ½ cup flour + ¼ cup water
⏳ Wait 24 hours between feedings
👀 Watch for bubbles, rise & smell
Days 6-7: Is Your Sourdough Starter Ready? The Big Test!
You’ve made it to the finish line! By now, your starter should be strong, bubbly, and ready to bake with. Here’s exactly how to check if it’s truly active—plus what to do next.
3 Signs Your Starter Is Ready to Bake With
1. It Doubles in Size Within 4-6 Hours
✅ What to look for:
- After feeding, your starter should rise to at least double its size within a few hours.
- It will then slowly sink back down—this is normal!
🚨 Not rising enough?
- Try feeding it twice a day (every 12 hours) for a boost.
- Move it to a warmer spot (yeast loves 75-80°F / 24-27°C).
2. It’s Full of Bubbles & Smells Sour (But Pleasant)
✅ Good signs:
- Lots of bubbles all through the jar (like a fizzy sponge).
- A tangy, yeasty aroma—think yogurt, beer, or ripe fruit.
🚨 Bad smells?
- If it stinks like rotten eggs or garbage, toss it and restart.
3. It Passes the Float Test (The Best Check!)
This is the gold standard for knowing your starter is ready.
How to do it:
- Drop a small spoonful of your starter into a glass of water.
- If it floats = READY TO BAKE! 🎉
- If it sinks = Needs more time (keep feeding daily).
What to Do If Your Starter Is Ready
1. Bake With It!
Now’s the time to make your first sourdough loaf, pancakes, or crackers. (Check out our easy sourdough bread recipe next!)
2. Store It in the Fridge (If Not Baking Daily)
- Feed it one last time, then put it in the fridge with a tight lid.
- Feed it once a week to keep it alive.
What If It’s NOT Ready Yet?
No worries! Some starters take up to 10 days (especially in cold kitchens). Just:
- Keep feeding daily (or even twice a day).
- Keep it warm (try the oven with the light on).
- Be patient—it’ll get there!
Quick Troubleshooting
🔴 No bubbles? → Try whole wheat flour or a warmer spot.
🔴 Too runny? → Use a bit less water next feeding.
🔴 Smells like alcohol? → It’s hungry! Feed it more often.
You Did It!
Now you have a live, active sourdough starter—congrats! 🥳 Store it right, keep feeding it, and it’ll last for years.
Next up: Baking your first loaf! (Stay tuned for our easy recipe.)
Recap for Days 6-7:
📈 Doubles in size?
🛁 Passes float test?
🍞 YES? → BAKE!
❄️ Not baking yet? → Fridge + weekly feedings
How to Keep Your Sourdough Starter Happy & Healthy
Now that your starter is alive and kicking, you need to take care of it—whether you bake daily or just occasionally. Here’s the simple, no-stress way to maintain it for life!
1. Keeping Your Starter at Room Temperature (Best for Frequent Bakers)
If you bake often (3+ times a week), keep it on the counter.
What to Do:
✔ Feed every 12-24 hours (once or twice a day).
✔ Use a 1:1:1 ratio:
- 1 part starter
- 1 part flour
- 1 part water
✔ Keep it in a warm spot (70-75°F / 21-24°C).
Why?
Room-temperature starters stay strong and ready to bake anytime. But they need daily attention—skip a feeding, and they’ll get hungry and sour fast.
2. Storing Your Starter in the Fridge (Best for Occasional Bakers)
If you bake once a week or less, the fridge is your best friend!
What to Do:
✔ Feed it one last time before refrigerating.
✔ Store in a sealed jar (but not airtight—it can still build gas!).
✔ Feed once a week—even if you don’t bake.
How to Feed a Fridge Starter:
- Take it out of the fridge.
- Discard all but ½ cup (120g) of starter.
- Feed with ½ cup (60g) flour + ¼ cup (60ml) water.
- Let it sit at room temp 1-2 hours, then return to fridge.
Why?
Cold slows yeast activity, so it lasts longer between feedings. Perfect for busy bakers!
3. Reviving Your Starter Before Baking
If your starter lives in the fridge, you’ll need to wake it up before baking.
What to Do (24 Hours Before Baking):
- Take it out of the fridge.
- Discard all but ¼ cup (60g) of starter.
- Feed it ½ cup (60g) flour + ¼ cup (60ml) water.
- Let it sit at room temp 4-12 hours until:
- Doubled in size
- Bubbly and active
- Now it’s ready to bake with!
Pro Tip: If it’s sluggish, do 2 feedings (12 hours apart) before baking.
Troubleshooting Common Problems
🔴 Starter smells like alcohol? → It’s hungry! Feed it more often.
🔴 Gray liquid (hooch) on top? → Just stir it in or pour off—it’s fine!
🔴 No rise after feeding? → Try warmer spot or whole wheat flour.
How to Tell If Your Starter Is Still Alive
Even if neglected, most starters can come back!
✔ If it has bubbles → It’s alive! Just feed it.
✔ If it smells sour but not rotten → Still good.
❌ If moldy or smells like garbage → Time to restart.
Long-Term Storage Tips
Going on vacation? Don’t want to feed weekly? Try this:
- Dry it: Spread thin on parchment, dry completely, then store in a bag. Reactivate later with water.
- Freeze it: Works in a pinch, but can weaken the yeast.
Final Rule: The More You Bake, The Stronger It Gets!
Your starter loves to be used. Bake often, and it’ll reward you with better rise and flavor.
Now go make some bread! 🍞
Quick Maintenance Cheat Sheet:
🌡 Room temp → Feed 1-2x daily
❄️ Fridge → Feed weekly
🍞 Before baking → Feed & wait for rise
FAQs (Frequently Asked Questions)
1. How long does it take to make sourdough starter from scratch?
Most starters become active in 5-7 days, but some need up to 14 days depending on temperature and flour type.
2. Why do I have to discard half the starter?
Removing some keeps the balance of yeast and bacteria. Otherwise, your starter grows too big and weakens.
3. Can I use tap water for my starter?
Yes, but chlorine can slow fermentation. Let tap water sit overnight or use filtered water.
4. Why isn’t my starter bubbling?
It might be too cold, or the flour has low yeast content. Try whole wheat flour or a warmer spot.
5. What if my starter smells bad?
A sour or yeasty smell is normal. If it smells rotten or like nail polish, toss it and restart.
6. Can I use my starter straight from the fridge?
No—feed it and let it sit at room temp for 4-12 hours until bubbly before baking.
7. How do I know if my starter is dead?
If it doesn’t bubble after several feedings and smells bad, it may be dead. Start fresh.
8. Can I use gluten-free flour for a sourdough starter?
Yes, but it behaves differently. Brown rice or buckwheat flour works best.
9. How much starter do I need for a recipe?
Most recipes use ½ to 1 cup of active starter.
10. Can I freeze my sourdough starter?
Yes, but freezing can weaken it. Refresh with feedings after thawing.
Final Thoughts
Making a sourdough starter is simple and rewarding. With patience and regular feedings, you’ll have a lively starter ready for baking delicious bread. Happy sourdough baking!
Got more questions? Drop them in the comments! 🍞
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