Why You’ll Love This Recipe
Sourdough starter is a natural leavening agent made by fermenting flour and water, creating a culture rich in wild yeast and bacteria. It’s the essential base for making sourdough bread, offering a tangy flavor and chewy texture without commercial yeast. Once established, it can last indefinitely with proper care, adding depth and character to your baking.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
unbleached all-purpose flourfiltered or dechlorinated water
directions
Day 1
In a clean glass or plastic container, mix 1/2 cup of flour with 1/4 cup of water. Stir thoroughly to form a thick, smooth batter.
Cover loosely with a lid or cloth and let sit at room temperature (70-75°F) for 24 hours.
Day 2
You may see bubbles or smell a faint sour scent. Discard half of the starter.
Add 1/2 cup of flour and 1/4 cup of water. Stir and cover again. Let sit another 24 hours.
Days 3–7
Repeat the feeding process daily: discard half the starter and add 1/2 cup flour and 1/4 cup water.
By day 5 to 7, the starter should double in size within 4–6 hours of feeding, smell pleasantly tangy, and have lots of bubbles.
Once reliably active, your starter is ready to use in baking.
Servings and timing
Yields: 1 sourdough starter jarPreparation time: 10 minutes per day over 7 daysTotal time: 7 days
Variations
Use whole wheat or rye flour for more vigorous fermentation.
Add a tablespoon of pineapple juice on Day 1 to help inhibit unwanted bacteria.
Start with equal weights (grams) of flour and water for more precision.
storage/reheating
Store in the refrigerator with a loose lid once fully active.Feed once a week with 1/2 cup flour and 1/4 cup water.When ready to bake, feed the starter and let it sit at room temperature until bubbly and active (about 4–6 hours).
FAQs
What is a sourdough starter?
It’s a fermented mixture of flour and water that captures wild yeast and bacteria for leavening bread naturally.
Can I use tap water?
If your tap water is chlorinated, let it sit out for 24 hours or use filtered water.
Why isn’t my starter bubbling?
It might be too cold, not fed regularly, or the flour may lack nutrients. Try placing it in a warmer spot and using whole wheat flour.
How do I know it’s ready?
A mature starter doubles in size 4–6 hours after feeding and passes the float test (a spoonful floats in water).
Can I freeze sourdough starter?
Yes, freeze in a sealed container for up to 6 months. Thaw and feed to reactivate.
What if I see liquid on top?
This is “hooch,” a sign it needs feeding. Pour it off or stir it in and feed.
Can I bake before 7 days?
It’s best to wait until your starter is reliably doubling after feedings.
Do I need to discard?
Yes, to maintain a healthy balance and prevent your starter from becoming too large or diluted.
How much starter should I keep?
Keep about 1/2 cup and feed regularly; adjust based on your baking needs.
What container is best?
A glass jar or food-safe plastic container with room for expansion and a loose-fitting lid is ideal.
Conclusion
Creating a sourdough starter is a rewarding process that brings the tradition of natural bread-making into your kitchen. With just flour, water, and time, you’ll cultivate a living culture that delivers unmatched flavor and texture to your baked goods. Once you’ve established your starter, it becomes a cherished baking companion for years to come.
Print
Sourdough Starter
- Prep Time: 5 minutes per feeding
- Cook Time: 0 minutes
- Total Time: 7–10 days (for initial build)
- Yield: About 240 g active starter
- Category: Starter
- Method: Fermentation
- Cuisine: Various (global sourdough)
- Diet: Vegan
Description
A simple, natural leaven made by fermenting flour and water to cultivate wild yeast and beneficial bacteria—used to bake flavorful sourdough bread.
Ingredients
- 120 g whole‑grain rye or whole‑wheat flour
- 120 g unbleached all‑purpose flour
- 240 g filtered or bottled water (room temperature)
Instructions
- Day 1: In a clean jar, stir together 60 g whole‑grain flour and 60 g water until smooth. Cover loosely and let sit at room temperature (70–75 °F/21–24 °C) for 24 hours.
- Day 2: You may see small bubbles. Discard half of the mixture (about 60 g). Feed with 30 g whole‑grain flour, 30 g all‑purpose flour, and 60 g water. Stir, cover, and rest for another 24 hours.
- Days 3–7: Each day, discard half the starter, then feed with 30 g whole‑grain flour, 30 g all‑purpose flour, and 60 g water. Stir and loosely cover.
- During this period, look for consistent bubbling, mild tangy aroma, and doubling in volume within 8–12 hours after feeding.
- By day 7–10: The starter should be reliably doubling within 6–8 hours of feeding and have a pleasant sour smell—now it’s ready to use for baking.
- To maintain: Keep on kitchen counter and feed daily, or refrigerate and feed weekly. Before baking, feed and let it come to peak activity (doubling) at room temperature.
Notes
- Use non-chlorinated water; chlorine can inhibit yeast and bacteria growth.
- Keep starter loosely covered to let gases escape but avoid contamination.
- Fairly consistent feeding schedule yields more predictable performance.
- If mold or off smells appear, discard and start over.
- You can switch to all‑purpose flour after initial establishment, though whole‑grain gives faster fermentation.