How to Make a Sourdough Starter from Scratch

There’s something magical about making bread that starts with just flour, water, and a little patience. Creating your own sourdough starter feels like nurturing a tiny, living kitchen pet — one that rewards you with tangy, beautifully risen loaves. The best part? You don’t need any fancy equipment or secret ingredients — just a bit of consistency and curiosity.

Let’s walk through every step to help you make your own sourdough starter from scratch — right in your kitchen.

What Is a Sourdough Starter?

A sourdough starter is a natural mix of flour and water that captures wild yeast and bacteria from the environment. Over time, it becomes a bubbly, active culture that gives sourdough bread its unique flavor and rise.

Unlike commercial yeast, which works fast, a starter develops slowly — bringing complexity and depth to your bread. It’s alive, ever-changing, and can last for years if you care for it.

What You’ll Need

You’ll be amazed at how simple the list is:

Flour: Use whole wheat or rye flour for the first few days; they have more natural yeast.
Water: Filtered or dechlorinated water works best.
A clean glass jar or bowl (with a loose-fitting lid).
A spoon or chopstick for stirring.

That’s it — no yeast packets or sugar required!

Step 1: Combine Flour and Water

Start by mixing equal parts flour and water by weight — for example, 100 grams of flour and 100 grams of water (about ¾ cup flour and ½ cup water if you don’t have a scale).

Stir until no dry spots remain.
The consistency should be like thick pancake batter.
Cover the jar loosely so air can flow.

Now, let it rest at room temperature (70–75°F or 21–24°C) for 24 hours.

Step 2: Feed It Daily

After the first day, you might see a few bubbles — that’s the start of fermentation! Each day, you’ll “feed” your starter to keep the wild yeast active.

Here’s what to do daily:

Discard half of your starter (so it doesn’t overflow).
Add 100 grams flour + 100 grams water.
Mix until smooth, cover loosely, and let it sit.

You’ll start noticing:

More bubbles.
A mild tangy smell.
Slight expansion in the jar.

That’s your yeast and bacteria doing their job!

Step 3: Watch for Signs of Life

By Day 3 or 4, your starter should be noticeably active — doubling in size, forming bubbles, and giving off a pleasant, slightly fruity aroma.

Signs it’s working:

The surface is foamy and airy.
The smell is mildly sour, not funky.
If you scoop a spoonful, it feels light and spongy.

If it’s sluggish, don’t worry! Cool kitchens may slow things down. Keep feeding daily — it will wake up eventually.

Step 4: Move to a Regular Feeding Schedule

Once your starter doubles in volume within 6–8 hours of feeding, it’s ready to bake with. 🎉

At this point, you can move it to maintenance mode:

If baking daily: Keep it at room temperature and feed once every 24 hours.
If baking weekly: Store it in the fridge and feed once a week.

To feed after refrigeration:

Remove from the fridge.
Discard half and feed as usual.
Let it sit at room temperature until bubbly again.

Step 5: Give It a Name (Optional, but Fun!)

Many sourdough bakers name their starters — think of it as your baking companion! Names like “Doughy Parton” or “Bread Pitt” might sound silly, but it makes the process more personal and fun.

A healthy starter becomes your foundation for countless loaves — rustic sourdoughs, pancakes, pizza dough, and even muffins.

Common Troubleshooting Tips

1. No bubbles after a few days?

Try moving the jar to a warmer spot.
Switch to whole wheat flour for a few feedings to boost activity.

2. Strong or unpleasant odor?

That’s normal in the early stages — just keep feeding. It balances out as the yeast overtakes the bacteria.

3. A layer of liquid (“hooch”) on top?

It’s harmless alcohol formed by fermentation. Stir it in or pour it off before feeding.

Step 6: Put It to Use!

When your starter is active, you can finally bake your first loaf. Use a portion of the starter in your recipe and save a little in the jar to keep it going.

Here’s how to check readiness:

Drop a spoonful in water — if it floats, it’s ready to use!

Keep It Alive

Think of your starter like a plant — feed it regularly and it will thrive for years. Many families pass down their starters from generation to generation, making every loaf a little piece of history.

Final Thoughts

Making a sourdough starter from scratch connects you to a centuries-old tradition of slow, mindful baking. It’s about patience, observation, and joy — watching something alive come to life in your kitchen.

Jenna Collins