How To Make a Sourdough Starter
A sourdough starter is the heart of every loaf, capturing wild yeast and lactobacillus bacteria from the environment. These microorganisms ferment the dough, producing natural gases that allow it to rise.
Unlike commercial yeast, which acts quickly and predictably, a sourdough starter imparts a complex, tangy flavor due to the acids produced by the lactobacillus. This combination of wild yeast and bacteria creates diverse textures, from crisp crusts to chewy interiors.
This natural leavening process sets sourdough apart, making each batch unique to its surroundings and the care it receives.
Ingredients and Equipment Needed
Organic bread flour, 13% or higher in protein content, not bleached, enriched, or bromated.
Lukewarm filtered water (not reverse osmosis or distilled)
A digital scale
A glass jar with a lid
A silicone spatula or wooden spoon
Step-by-Step Instructions
Day 1
In the morning, combine 50 grams of flour with 50 grams of filtered water in your jar. Stir it well until all the flour is hydrated. Cover the jar with a lid and keep it in a warm place between 75-85°F.
In the evening, stir it gently to give it some oxygen and redistribute the yeast and bacteria, so that they are in contact with all the possible food available. It should feel light and thin. At this time, there is a very small amount of yeast and bacteria, so no need to feed sooner than 24 hours later.
Create a Discard Jar: Add all of your discard to a jar you keep in the fridge. Use it for recipes like waffles, pancakes, brownies, cookies, etc.
Day 2
In the morning, feed your starter at a 1:1:1 ratio by keeping 50 grams in a clean jar and discarding the rest, adding 50 grams of flour and 50 grams of water and mixing. Cover the jar with a lid and keep it in a warm place between 75-85°F.
6 hours later check on it. It should have little to no activity. Stir it gently. It should feel light and thin.
In the evening, feed your starter at a 1:1:1 ratio by keeping 50 grams in a clean jar and discarding the rest, adding 50 grams of flour and 50 grams of water and mixing. Cover the jar with a lid and keep it in a warm place between 75-85°F.
Day 3
Repeat day 2. You might start to see some activity: some tiny bubbles on the top and the sides of the jar and perhaps it rises a little bit. After each feed, use a rubber band to mark the starting point of your starter, so that you can track it’s growth
Day 4 - Day 6
Repeat Day 3, but now start keeping your starter around 75°F. You will start seeing more activity: bigger bubbles and more rising and it should start smelling less like flour and more tangy and slightly sour, with subtle notes of vinegar or yogurt from the lactic acid. There may also be hints of fruity sweetness or overripe fruit, along with a yeasty, bread-like aroma.
Day 7 - Day 9
It’s time to start feeding your starter more food. Increase the feeding ratio to 1:2:2.
In the morning, keep 25 grams in a clean jar and discard the rest, add 50 grams of flour and 50 grams of water and mix. Cover the jar with a lid and keep it around 75°F.
6 hours later check on it. It could have risen, even doubled, but it’s not ready to bake with yet. Stir it gently.
In the evening, feed your starter at a 1:2:2 ratio by keeping 25 grams in a clean jar and discarding the rest, adding 50 grams of flour and 50 grams of water and mixing. Cover the jar with a lid and keep it around 75°F.
Day 10 - Day 14
The colony of yeast and bacteria should be stronger now, so it’s time to start feeding it more. Increase the ratio to 1:4:4
In the morning, keep 15 grams in a clean jar and discard the rest, add 60 grams of flour and 60 grams of water and mix. Cover the jar with a lid and keep it between 70-75°F.
6 hours later check on it. It should have risen, doubled or even tripled. Stir it gently.
In the evening, feed your starter at a 1:4:4 ratio by keeping 15 grams in a clean jar and discarding the rest, adding 60 grams of flour and 60 grams of water and mixing. Cover the jar with a lid and keep it between 70-75°F.
Maturation
By the end of the second week, your starter should be bubbly, doubling or more after each feeding, have a pleasant tangy smell, and be ready to use or store for future baking. Do not use before two weeks for best results.
Use at Peak
You can use it to bake bread once it has peaked after a feeding. Depending on the feeding ratio and the environment temperature and humidity, it will take 4-14 hours (4-6 hours for a 1:1:1 feeding and 10-14 hours for a 1:10:10 feeding). The top won’t be domed (which would indicate is still rising) and it might actually have started to drag back down slightly.
Maintaining Your Sourdough Starter
Daily Feeding Schedule: Feed your starter twice daily (morning and night) at a 1:4:4 ratio (15 grams of starter to 60 grams each of flour and water) if it is kept at room temperature.
Storage Tips for Long-term Maintenance: If you do not plan to bake daily, store your starter in the refrigerator. Feed it once a week by taking it out, letting it come to room temperature, and following the feeding ratio mentioned above. After feeding, let the starter sit at room temperature for a couple of hours before returning it to the fridge.
Never leave your starter on the counter for more than 24 hours without a feeding! If you do, the colony of good bacteria and yeast will starve, begin to die and it will become moldy.
Troubleshooting Your Sourdough Starter
Starter Not Rising: Ensure the environment is warm enough, between 75-85°F, or consider increasing the feeding ratio or feeding more frequently.
Liquid on the Surface (also known as Hooch): This is an indication of hunger. Discard it to avoid acidity or stir it back in and feed the starter more regularly at a higher ratio.
Mold Growth: Discard your starter if it shows signs of mold, especially if it is pink or orange. This is a sign of a harmful bacteria called Serratia marcescens and usually occurs when your starter has been starved or contaminated. Don't confuse mold with hooch!
Tips for Success
Feed at higher ratios: I do not recommend to feed your starter at a 1:1:1 ratio after maturation. It will be hungry and become weak and acidic.
Never use aluminum with sourdough: the acidic nature of the starter can react with the aluminum, imparting a metallic taste and potentially weakening the colony of yeast and bacteria.
Consistency is Key: Regular feedings cultivate a strong and active starter. Do not give up if it is not rising in the first few days. Stay consistent to see the magic happen.
Use the Right Flour: I recommend you use unbleached, unenriched flours, preferably organic. This often yields the best results due to higher nutrient content.
Use the Right Water: I recommend you use filtered water to avoid chlorine and other chemicals commonly found in tap water, which can inhibit the growth and activity of the natural yeasts and bacteria in your sourdough starter. Using filtered water helps ensure a healthier, more active fermentation process.
Temperature Matters: The ideal temperature for culturing a starter is between 75-85°F and around 70°F after maduration. If your kitchen is cooler, consider finding a slightly warmer spot to encourage activity or using your oven’s Proof setting.
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