Easy Steps to Make Your Own Sourdough Starter

Learn how to make your own sourdough starter using flour and water—no commercial yeast. Use it for bread and other delicious discard recipes.

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If you’ve ever wanted to bake delicious bread at home without commercial yeast, the best way to start is by creating your own sourdough starter. This simple mixture of flour and water harnesses natural wild yeast and good bacteria from the environment through a natural fermentation process. With just a few easy steps, you’ll be on your way to baking your first loaf of bread with your very own active sourdough starter.

Making your own starter is the first step in an incredibly rewarding sourdough journey. With just a cup of flour and a cup of water, you’re building something that can outlive store-bought bread and open the door to endless baking possibilities. From the first loaf to experimenting with different flours, you’ll be amazed at how a small amount of natural yeast and time can transform your baking.

What Is a Sourdough Starter?

A sourdough starter is made by combining equal parts flour and water—usually by weight—and allowing it to ferment over time. This process builds up natural yeast and good bacteria that help bread rise without needing active dry yeast. Once you have an active starter, you can use it to make everything from crusty bread to English muffins, all with no extra cost beyond the simple ingredients.

Why is it Called Sourdough?

The name “sourdough” comes from the sour flavor that develops during the natural fermentation process of the dough. Here’s why:

Natural Fermentation = Sour Flavor

When you mix flour and water to make a starter, it captures wild yeast and lactic acid bacteria from the environment. These bacteria produce:

• Lactic acid: mild tang
• Acetic acid: sharp, vinegar-like sourness

These acids give sourdough its distinct tangy taste—hence the name sour-dough.

Before Commercial Yeast

Long before commercial yeast (like active dry yeast) existed, natural wild yeast from sourdough starters was the only way to make dough rise. Bakers kept and fed these starters for generations, especially in colder regions where the sourness helped preserve the bread longer.

It’s More Than Just Taste

The term sourdough also refers to:

• The starter itself (a live culture)
• The bread made from it
• A method of baking using natural fermentation instead of store-bought yeast

When Is It Ready?

After about 5–7 days, your current starter should be an active sourdough starter. Signs it’s ready for your first loaf:

• Starter doubles in size within 4–6 hours of feeding
• Has a pleasant, slightly sour smell
• Has lots of bubbles and a light texture
• Passes the float test: drop a small spoonful in cold water—if it floats, it’s ready!

Choosing the Right Type of Flour

The type of flour you use affects the speed and health of your starter. Here are some great options:

• Whole wheat flour or rye flour – high in nutrients, great for a new starter
• Bread flour – higher protein, gives structure to your bread dough
• All-purpose flour – reliable for regular feedings
• Spelt flour or whole-grain flour – add variety and feed good bacteria

Switching between different flours can change the flavor and performance of your starter, but consistency is key in the early stages.

What to Do With Sourdough Discard

Each time you feed, you’ll remove a small amount of starter. Don’t toss it—there are lots of different ways to use your sourdough discard! Try it in:

• Pancakes
• Crackers
• Waffles
• Cookies
• Bagels
• Pretzel Bites
• Muffins
• Brownies
• Dinner Rolls

Common Questions

Can I use tap water?
Yes, but filtered water or bottled water is better if your tap water contains chlorine, which can slow fermentation.

How much starter do I need for bread?
Most sourdough bread recipes call for about ½ cup of starter (or 100g). Don’t use too much starter, or your dough may rise too fast.

What’s the best container?
A clean jar, glass jar, or Weck jar works great. Use a rubber band to monitor growth.

Do I need to use King Arthur flour?
It’s a popular brand with high-quality options like bread flour and whole grain flour, but any fresh flour will work for this whole process.

Tips & Tricks for the Best Sourdough Starter Results

Tools

• Use a kitchen scale: Measuring by weight (grams of flour and grams of water) ensures accurate hydration levels, which helps your starter rise consistently.
• Mark with a rubber band: Wrap a rubber band around the jar at the starter’s level after feeding to easily track how much it rises.
• Label your jars: If you’re experimenting with different flours, write the type of flour and the date on the jar or lid to track changes over time.

Ingredients

• Use whole grain flours early: For your first feeding or when reviving a new starter, try using rye flour or whole wheat flour. They contain more natural enzymes and nutrients to encourage natural wild yeast growth.
• Avoid chlorinated tap water: If your water smells strongly of chlorine, switch to filtered water, bottled water, or let tap water sit out for a few hours before using.
• Try discard recipes: Don’t throw away your sourdough discard! Use it in pancakes, crackers, cookies, or English muffins to make the whole process more fun and waste-free.

Process

• Choose the right location: Keep your starter in a warm spot, like near the oven or on top of the fridge. A stable room temperature around 70–75°F is ideal for the fermentation process.
• Don’t worry about the float test early on: The float test is a good sign of an active starter, but it may not float reliably until your starter is well-established. Focus more on bubbles, aroma, and volume growth.
• Watch the sides of the jar: As your starter becomes active, you’ll see lots of bubbles forming and clinging to the sides of the jar. This is a great indicator of healthy fermentation.
• Start small to reduce waste: If you’re worried about sourdough discard, begin with just 30g flour and 30g water. You can always scale up once your own sourdough starter is active.
• Plan your feedings: Stick to regular feedings—every 24 hours at room temp, or weekly if refrigerated. This builds a strong, reliable active sourdough starter.

Sourdough Feeding Ratios

Once your sourdough starter is active, choosing the right feeding ratio depends on how often you bake, your kitchen temperature, and how quickly you want your starter to peak (rise and fall). Here’s a breakdown of the best feeding ratios and when to use them:

Common Feeding Ratios (Starter : Flour : Water)

Feeding Ratio Example (1:2:2)

If you’re using:

• 25g starter
• Feed with 50g fresh flour
• Add 50g filtered water

That totals 125g of active starter.

Tips for Best Results

• Use equal parts flour and water by weight (1:1) to maintain ideal hydration levels (~100% hydration).
• Feed in a clean jar and mark with a rubber band to track the rise.
• Store on the kitchen counter for daily feedings, or refrigerate with weekly feedings.
• Always feed with fresh flour (like bread flour, all-purpose, or rye flour).
• Use filtered or bottled water if your tap water contains chlorine.

Beginner FAQs: Troubleshooting Your Starter

Why isn’t my starter bubbling?
It can take a few days to show signs of life. Keep your starter in a warm location and use whole wheat flour or rye flour for early feedings to encourage activity. Avoid using cold water or chlorinated tap water—use filtered or bottled water instead.

What should my starter smell like?
A healthy starter should smell tangy, fruity, or slightly yeasty. If it smells like gym socks or nail polish, it’s likely hungry. Just feed it with fresh flour and water.

What is the liquid on top?
That’s called hooch—a naturally occurring alcohol byproduct. It’s harmless. Stir it back in for a more sour flavor or pour it off for milder results. It usually means your starter needs to be fed.

Can I switch flours midweek?
Yes! You can experiment with different flours (like spelt, bread flour, or whole grain flour) once your starter is active. Switching flours won’t hurt your starter, but be consistent for best results.

What if I forget to feed it?
Don’t panic. An unfed starter can usually bounce back with a few consistent feedings. If mold appears or it smells rotten, it’s safest to start over.

How much starter do I need for baking?
Most sourdough bread recipes call for about ½ cup of starter (around 100g). Be sure your starter is at its peak (doubled and bubbly) before using it in a loaf of bread.

What if my starter passes the float test but smells off?
If the smell is strong but not foul, it’s likely just over-fermented. Discard and feed it again. The float test is helpful, but not the only indicator of a healthy starter.

Glossary of Sourdough Terms

Active Starter
A bubbly, recently fed starter that has risen and is ready to use in baking.

Discard
The portion of starter removed before feeding. It helps control the amount of flour used and prevents the starter from becoming too large. Sourdough discard can be used in pancakes, waffles, and more.

Equal Parts
Feeding your starter with the same weight (not volume) of flour and water, often referred to as 100% hydration.

Fermentation
The natural process where yeast and bacteria break down sugars in the dough, producing carbon dioxide and acids that help your bread rise and develop flavor.

Float Test
A test to check if a starter is active: drop a small spoonful into cold water—if it floats, it’s airy and ready to bake.

Hooch
A layer of liquid that forms on top of unfed starter. It can be stirred in or poured off.

Hydration Level
The ratio of water to flour in a starter or dough. Most starters are 100% hydration, meaning equal weights of water and flour.

Levain
A separate mixture of starter, flour, and water built specifically for baking a loaf. Often made several hours before mixing the bread dough.

Natural Yeast (Wild Yeast)
The wild microorganisms present in flour and air that ferment your starter—no commercial yeast needed.

Stiff Starter
A starter with lower hydration (less water), resulting in a thicker consistency. Often used in specific recipes.

Whole Starter
The full amount of starter you have in your jar before discarding and feeding.

Weck Jar
A popular glass jar with a wide mouth and rubber gasket, ideal for storing starters and tracking rise with a rubber band.

Recommended Equipment for Your Sourdough Starter

• Glass or Clear Jar: A wide-mouth glass jar (like a mason jar or Weck jar) lets you see bubbles and track the starter rise. Avoid metal containers.
• Rubber Band or Masking Tape Use to mark the starter’s level after feeding for easy tracking.
• Digital Kitchen Scale: Essential for measuring grams of flour and grams of water accurately to maintain proper hydration levels.
• Spoon or Silicone Spatula: For mixing your mixture of flour and water gently.
• Filtered or Bottled Water: Helps protect natural wild yeast if your tap water has chlorine.
• Breathable Cover: Use plastic wrap with holes, a coffee filter, or a loose lid to allow airflow while keeping dust out.
• Extra Jar for Discard: To store sourdough discard separately for use in recipes like pancakes or crackers.
• Dutch Oven (for baking later): Ideal for baking your first loaf with a crispy crust and great oven spring.

Sourdough Starter Step by Step

Ingredients

• 576 grams whole wheat flour (about 5 cups)
• 744 grams unbleached all-purpose flour (about 6 cups)
• 1550 grams water (lukewarm water or filtered water for best results, about 6 1/2 cups)

Tip: A kitchen scale is the best way to measure flour and water accurately and maintain consistent hydration levels. For your first feeding, use whole grain flour or rye flour—they’re great for jump-starting the fermentation.

Preparation

Day 1

• 120 grams whole wheat flour
• 150 grams hot water

In a clean jar or glass jar (like a Weck jar or mason jar), mix 120g of whole wheat flour and 150g of lukewarm or bottled water.

Stir until you have a thick, smooth paste with no dry bits.

Scrape down the sides of the jar and loosely cover with plastic wrap or a breathable lid.

Place in a warm location (like your kitchen counter) for 24 hours.

Days 2 and 3

• 60 grams whole wheat flour
• 60 grams unbleached all-purpose flour
• 140 grams hot water

Use a spoon to remove sourdough until you have 90 grams of starter left. It helps to move this to a new, clean jar.

Add 60g of whole wheat flour, 60 grams of unbleached all-purpose flour, and 60g filtered or bottled water.

Mix well and cover again.

Days 4 and 5

Morning

• 60 grams whole wheat flour
• 60 grams unbleached all-purpose flour
• 140 grams hot water

Use a spoon to remove sourdough until you have 90 grams of starter left. It helps to move this to a new, clean jar.

Mix the flours and waters into the remaining starter.

Lightly cover and place in a warm place to rise for 12 hours.

Evening 

• 60 grams whole wheat flour
• 60 grams unbleached all-purpose flour
• 140 grams hot water

Use a spoon to remove sourdough until you have 90 grams of starter left. It helps to move this to a new, clean jar.

Mix the flours and waters into the remaining starter.

Lightly cover and place in a warm place to rise for 12 hours.

Day 6

Morning

• 30 grams whole wheat flour
• 90 grams unbleached all-purpose flour
• 140 grams hot water

Use a spoon to remove sourdough until you have 90 grams of starter left. It helps to move this to a new, clean jar.

Mix the flours and waters into the remaining starter.

Lightly cover and place in a warm place to rise for 12 hours.

Evening 

• 30 grams whole wheat flour
• 90 grams unbleached all-purpose flour
• 140 grams hot water

Use a spoon to remove sourdough until you have 90 grams of starter left. It helps to move this to a new, clean jar.

Mix the flours and waters into the remaining starter.

Lightly cover and place in a warm place to rise for 12 hours.

Day 7

Morning

• 18 grams whole wheat flour
• 102 grams unbleached all-purpose flour
• 140 grams hot water

Use a spoon to remove sourdough until you have 24 grams of starter left. It helps to move this to a new, clean jar.

Mix the flours and waters into the remaining starter.

Lightly cover and place in a warm place to rise for 12 hours.

Evening 

• 18 grams whole wheat flour
• 102 grams unbleached all-purpose flour
• 140 grams hot water

Use a spoon to remove sourdough until you have 24 grams of starter left. It helps to move this to a new, clean jar.

Mix the flours and waters into the remaining starter.

Lightly cover and place in a warm place to rise for 12 hours.

Day 8

​​By now, your starter should have doubled in size. You should see plenty of bubbles, both large and small. The texture will be spongy, fluffy, and similar to roasted marshmallows (think: s’mores). It should smell pleasant, and not smell like stinky gym socks. If these conditions are met, your starter is now active and ready to use!

Please keep in mind that if your starter is not ready at this point, which is quite common due to temperature issues (too cold), timing, and other factors, continue feeding it for 1-2 weeks or more. Be patient! 

When your starter is fully active, do the float test. Feed your starter, wait for it to double in size, and then drop a teaspoon of bubbly starter into a jar of water; if it floats to the top, it’s ready to use. 

Visual Schedule

Storing and Maintaining Your Starter

Short-Term

Keep it on your kitchen counter and continue daily feedings with equal parts flour and water.

Long-Term

Store in the fridge and feed once per week. Always feed with fresh flour and water before baking.

If you’re not baking for a long time, transfer the whole starter to the fridge with a tight lid.

Recipe

Sourdough Starter

Learn how to make your own sourdough starter using flour and water—no commercial yeast. Use it for bread and other delicious discard recipes.

Prep Time 1 hour hour

Rising Time 7 days days

Total Time 7 days days 1 hour hour

Course:

Homemade Staple

Cuisine:

American

Diet

Low Fat

|

Low Lactose

|

Low Salt

|

Vegan

|

Vegetarian

Keyword:

dough

|

homemade

|

homemade staples

|

sourdough

|

sourdough starter

|

yeast

Dietary Needs:

Dairy-Free

|

Egg-Free

|

Nut-Free

|

Vegan

5 from 4 votes

Ingredients

• 576 grams whole wheat flour (about 5 cups)
• 744 grams unbleached all-purpose flour (about 6 cups)
• 1550 grams water (lukewarm water or filtered water for best results, about 6 1/2 cups)

Recommended Equipment

• Mason Jars – 16oz
• Rubber Band or Masking Tape
• Kitchen Scale
• Rubber Spatula
• Breathable Cover
• Mason Jars – 16oz for Discard

Instructions

Day 1

• 120 grams whole wheat flour
• 150 grams hot water
• In a clean jar or glass jar (like a Weck jar or mason jar), mix 120g of whole wheat flour and 150g of lukewarm or bottled water.
• Stir until you have a thick, smooth paste with no dry bits.
• Scrape down the sides of the jar and loosely cover with plastic wrap or a breathable lid.
• Place in a warm location (like your kitchen counter) for 24 hours.

Days 2 and 3

• 60 grams whole wheat flour
• 60 grams unbleached all-purpose flour
• 140 grams hot water
• Use a spoon to remove sourdough until you have 90 grams of starter left. It helps to move this to a new, clean jar.
• Add 60g of whole wheat flour, 60 grams of unbleached all-purpose flour, and 60g filtered or bottled water.
• Mix well and cover again.

Days 4 and 5

Morning

• 60 grams whole wheat flour
• 60 grams unbleached all-purpose flour
• 140 grams hot water
• Use a spoon to remove sourdough until you have 90 grams of starter left. It helps to move this to a new, clean jar.
• Mix the flours and waters into the remaining starter.
• Lightly cover and place in a warm place to rise for 12 hours.

Evening

• 60 grams whole wheat flour
• 60 grams unbleached all-purpose flour
• 140 grams hot water
• Use a spoon to remove sourdough until you have 90 grams of starter left. It helps to move this to a new, clean jar.
• Mix the flours and waters into the remaining starter.
• Lightly cover and place in a warm place to rise for 12 hours.

Day 6

Morning

• 30 grams whole wheat flour
• 90 grams unbleached all-purpose flour
• 140 grams hot water
• Use a spoon to remove sourdough until you have 90 grams of starter left. It helps to move this to a new, clean jar.
• Mix the flours and waters into the remaining starter.
• Lightly cover and place in a warm place to rise for 12 hours.

Evening

• 30 grams whole wheat flour
• 90 grams unbleached all-purpose flour
• 140 grams hot water
• Use a spoon to remove sourdough until you have 90 grams of starter left. It helps to move this to a new, clean jar.
• Mix the flours and waters into the remaining starter.
• Lightly cover and place in a warm place to rise for 12 hours.

Day 7

Morning

• 18 grams whole wheat flour
• 102 grams unbleached all-purpose flour
• 140 grams hot water
• Use a spoon to remove sourdough until you have 24 grams of starter left. It helps to move this to a new, clean jar.
• Mix the flours and waters into the remaining starter.
• Lightly cover and place in a warm place to rise for 12 hours.

Evening

• 18 grams whole wheat flour
• 102 grams unbleached all-purpose flour
• 140 grams hot water
• Use a spoon to remove sourdough until you have 24 grams of starter left. It helps to move this to a new, clean jar.
• Mix the flours and waters into the remaining starter.
• Lightly cover and place in a warm place to rise for 12 hours.

Day 8

• ​​By now, your starter should have doubled in size. You should see plenty of bubbles, both large and small. The texture will be spongy, fluffy, and similar to roasted marshmallows (think: s’mores). It should smell pleasant, and not smell like stinky gym socks. If these conditions are met, your starter is now active and ready to use!
• Please keep in mind that if your starter is not ready at this point, which is quite common due to temperature issues (too cold), timing, and other factors, continue feeding it for 1-2 weeks or more. Be patient!
• When your starter is fully active, do the float test. Feed your starter, wait for it to double in size, and then drop a teaspoon of bubbly starter into a jar of water; if it floats to the top, it’s ready to use.

Notes

Note: serving size and nutrition facts are not calculated since the starter is not used on its own but rather is mixed into recipes. 

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All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.

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