Easy Sourdough Starter
This Easy Sourdough Starter recipe creates gorgeously fluffy homemade products such as Sourdough Baguettes. Included are simple step by step instructions on how to start, feed and Maintain Sourdough Starter that is perfect for beginners.
This post may contain affiliate links which I earn a small portion in sales if a purchase is made. Rest assured though, it is never at any additional cost to you.
What is Sourdough Starter
Very simply, sourdough starter is a fermented mixture of two ingredients, water and flour. Wild yeast found in flour flourishes when added to water and is allowed to rest in between feedings. This approach is the old fashioned way of making bread that has been done for centuries. It does require more time than active-dry or instant yeast but produces exceptional taste and textured baked goods.
Tools Needed
In addittion to the flour and water a few tools are needed to make your own from scratch Sourdough Starter.
- Kitchen Scale- It is highly encouraged to use a kitchen scale to weigh the flour and water in equals parts to achieve the best results. This is the scale shown in the picture above. However, my next kitchen scale will be a little larger to accommodate the large bowl needed to make sourdough bread.
- Chopsticks– This makes stirring the starter in a glass jar much easier.
- Glass Measuring Cup– Makes for easy pouring of water.
- Scoop or Spoon– Helps with the addittion of flour.
- Medium Sized Glass Bowl– The first few days of a starters life is easier done in a medium size glass bowl.
- Plastic Wrap or Reusable Food Wraps– For the first few days of the starters life.
- Glass Jar (see below)
Sourdough Starter Container
The type of glass jar needed will depend on which type of flour you use to make your starter and how rapidly your starter ferments. This is the jar seen in the photo below and it works beautifully when using white all-purpose flour. Please see section directly below (White Flour vs Wheat Flour) for more explanation.
Best Flour for Sourdough Success
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White Flour vs Wheat Flour
The type of flour used will have a great influence on how your Stater ferments and the final product that you make with it. However, it is most important to not choose bleached flour as this will impede the fermentation.
All-Purpose White Flour
I adore sourdough bread that bites me back when I eat it. In other words, extra sour with a tang. However, my husband HATES that kind of bread. That is why I use all-purpose white flour for my Starter.
This type of flour yields breads that are very much like a crusty Italian loaf that he and I both go crazy for. Additionally, I use the Starter from this type of flour for making baguettes that then make incredible Homemade Breadcrumbs and croutons. The final products are never overly sour.
Wheat or Rye Flour
Wheat and rye flour has more naturally occurring wild yeast. Because of this, the starter made from these types of flours will ferment faster and with more intensity. It is very important to keep a closer eye on Starters made from these flours and to use a glass jar that has a lid that is looser or can be left slightly open. The reason for this, a tight fitting lid could be a recipe for an exploding jar.
In conclusion, wheat and rye flours will make much stronger sourdough products and all-purpose white flours (unbleached) will yield more mild final products.
How To Make
To make Sourdough Starter that is ready to bake with will take approximately 7 days, give or take a day or two. Here are the instructions for each day.
Day 1
In a medium sized glass bowl mix together 50 grams of water and 50 grams of flour. Stir well and cover. Let sit at room temperature.
Pro Tip#1– To accurately weigh the flour and water start by making sure the scale is weighing in grams vs ounces. Place the bowl on the scale and turn on. The scale should read zero with the the bowl on top. Add enough flour to equal 50 grams. Calibrate the scale back to zero again and repeat with water.
Pro Tip#2– In the making and feeding of this starter there will always be equal parts of flour and water added to it.
Day 2
To yesterday’s mixture add 50 grams of flour and 50 grams of water. Stir well and cover. Let sit at room temperature.
Day 3
Throw away half of the Starter. To the remaining Starter add 100 grams of flour and 100 grams of water. Stir well and cover. Let sit at room temperature.
Pro Tip#3– The discarded Starter from day 3- day 6 is not fully developed enough to have any uses. Simply throw it away.
Day 4
Throw away half of the starter. Add 150 grams of flour and 150 grams of water to the bowl and stir well. Cover and let sit at room temperature.
Pro Tip#4– Day 4 is the day that you will notice the mixture starting to take on the personality of a Sourdough Starter. There should be small bubbles and a slight sour smell will start to take shape.
Day 5
Similar to the previous days, throw away half of the Starter and add 150 grams of flour and 150 grams of water. Stir well, cover and let sit at room temperature.
Pro Tip#5– The Starter should begin to look very similar to picture A below. If not do not worry, it will very soon. Also, feel free to transfer to the glass jar once the new flour and water its mixed in on day 5.
Day 6
Throw away half of the starter and add 200 grams of flour and 200 grams of water. Stir well, cover and let sit at room temperature.
Pro Tip#6– By day 6 the Starter should look similar to photo A below and very possibly look like photo B.
Day 7
On day 7 the Starter should at the least look like photo B if not like photo C. If it has a similar appearance to photo C, it is ready to use. If it looks like photo B, let it sit at room temperature for one additional day.
Feeding and Reviving Sourdough Starter
Above all, if your Starter looks like photo C it is ready to be used for making all kinds of sourdough products. If it looks like photo B, you can still use it for baking. However, it will slow down the rising of bread dough. When it looks like photo A, it is time to feed the Starter.
To feed the Sourdough Starter, discard half of it and add 150 grams of flour and 150 grams of water to the remaining Starter. Stir well and let sit at room temperature overnight. If on the second day the Starter has the appearance of photo B, let it sit at room temperature for one additional day before using it in recipes.
Pro Tip#7– If storing the Starter at room temperature it will need to be fed every 2-3 days. If storing in the refrigerator, it can be kept safely for up to 10 days before feeding. Please note that if storing in the refrigerator 2 feedings will most likely be needed before the Starter will look like photo C.
Starter Smell and How to Know if it has Gone Bad
A healthy Sourdough Starter is going to smell sour. Therefore, it is not the best way to judge whether it has gone bad. However, the best way to know is by its appearance. If there are any visible signs of mold or red/orange spots it is time to throw the Starter out and begin again. Take heart though, Sourdough Starters are full of good bacteria. Because of this, chances of it going bad are much lower.
Maintaining Sourdough Starter
For anyone new to sourdough baking, it is incredibly normal to have many questions and concerns about maintaining your sourdough starter. How To Maintain Sourdough Starter has a complete breakdown of the feeding schedule, common concerns and questions so that you can enjoy your sourdough starter for decades to come.
If you enjoyed this Sourdough Starter please let me know by leaving a comment and review below. Doing so helps to encourage others to make the recipe also. Thank you!
Easy Sourdough Starter
Ingredients
- 700 grams white all-purpose flour *see Note #1 below
- 700 grams filtered water
Instructions
Day 1
- In a medium sized glass bowl mix together 50 grams of water and 50 grams of flour. Stir well and cover. Let sit at room temperature.See Note #2 and Note #3 below.
Day 2
- To yesterday’s mixture add 50 grams of flour and 50 grams of water. Stir well and cover. Let sit at room temperature.
Day 3
- Throw away half of the Starter. To the remaining Starter add 100 grams of flour and 100 grams of water. Stir well and cover. Let sit at room temperature.See Note #3 below.
Day 4
- Throw away half of the starter. Add 150 grams of flour and 150 grams of water to the bowl and stir well. Cover and let sit at room temperature. See Note #4 below.
Day 5
- Similar to the previous days, throw away half of the Starter and add 150 grams of flour and 150 grams of water. Stir well, cover and let sit at room temperature. See Note #5 below.
Day 6
- Throw away half of the starter and add 200 grams of flour and 200 grams of water. Stir well, cover and let sit at room temperature. See Note #6 below.
Day 7
- On day 7 the Starter should at the least look like photo B above if not like photo C. If it has a similar appearance to photo C, it is ready to use. If it looks like photo B, let it sit at room temperature for one additional day.
I have refrigerated my starter. Do I bring it to room temperature before feeding it and also for using it for baking?
Hi Mary! Yes, you’ll want to bring your starter to room temperature before feeding it and before using it for baking. I always keep mine at room temp, so it is definitely an option. Also, you might find my post on maintaining a sourdough starter helpful! Let me know if you have any other questions and happy baking!
Hi, if my sourdough starter doesn’t look as picture C on day 7 should I feed it again and leave it for another day? Or just leave it for additional day to look like picture C?
Hi Jennifer! I’m so sorry I wasn’t able to respond yesterday. Some starters just need a few extra days. I would recommend to keep feeding it daily until it’s bubbly and ready to go. If it’s looking like picture B, you’re not far. It should be just a few days.
Love this help! Thank you so much! My bread came out great after my first attempt at the starter. However, I am now having a fruit fly issue in my home because of the fermentation. Any suggestions? Thanks again!
Hi Stefanie! So glad to hear your bread turned out great! Fruit flies can definitely be a pesky side effect of fermentation. A simple trick that works well is placing an apple core in a bowl with a little red wine (or any liquid they’re attracted to), covering it with plastic wrap, and poking small holes in the top. They’ll get in but won’t be able to get out, which helps control their numbers. Hope this helps, and happy baking!
Hi! So day 4 was a good morning to wake up to. My starter was alive!! However, Monday 5 morning it was watery. I had also switched glass jars. No now this evening it’s still looking a little watery. We’ll see what happens in the morning. Is this normal, or have I messed it up? Thank you!!
Hi Kim! It actually sounds like you are right on track. The watery layer you’re seeing is called hooch, and it’s completely normal. It just means your starter is hungry. What you are seeing is called the “lag phase” or “stall phase.” This typically occurs around days 3-5, when the initial burst of microbial activity calms down before the wild yeast really takes hold. Simply stir it back in and then feed your starter as usual.
You’re doing great, and this phase is just part of the process. Let me know how it looks in a day or two, I’m happy to help if you need anything!”
Hey Kim I wondered how your starter went. I’m on day six and yesterday and today I had the watery layer on top. Did you keep feeding until bubbles or have you tried using it yet?
Hi Cathy! I absolutely love that you’re asking another reader. This kind of community is what makes sourdough so fun! I don’t mean to butt in, but I wanted to reassure you that the watery layer you’re seeing is called hooch, and it’s totally normal. It just means your starter is hungry! You can simply stir it back in and keep feeding as usual. Around day six, some starters can take a little longer to show bubbles, especially if it’s cooler in your kitchen. Keep feeding daily, and you should start seeing more activity soon, usually within a few days!
Hi there… I’m getting ready to embark on my sourdough starter weekend 😁 My question is rather than throwing away half of the starter, can you place it in another bowl and feed both ( or more as days go by) in order to have more starters available? Thanks, Naida
Hi Naida! I’m so excited for you! Homemade sourdough is so much fun to make and eat. You can absolutely split your starter and feed multiple batches, but just a little heads-up. Starters grow fast, and keeping up with feeding several at once can become a bit much (both in flour use and counter space!).
If you’re looking for ways to use the discard rather than throwing it out, you might enjoy turning it into crackers, pancakes, or biscuits, or even gifting some to a friend who wants to start their own. I don’t have these particular recipes ready just yet, but stay tuned. I have a long list of recipes to share!
Hi! I am just starting to look into making a starter and I just have a random question. Years ago, I used to make sour dough bread but it was different than what you see today. It was a soft loaf and was so light and fluffy and delicious. What makes the difference between that type of sourdough and what you see more of today? Is it a different starter or a difference in ingredients and the way it is baked?
Hi Lesia! That’s a great question! The biggest difference between the soft, fluffy sourdough you remember and the more rustic, artisan-style loaves you see today comes down to ingredients and technique. Traditional sourdough bread relies on just flour, water, salt, and starter, which creates a chewier, crustier loaf with an open crumb. The softer, lighter sourdoughs often include enriching ingredients like oil, butter, milk, or eggs, which tenderize the crumb and give that pillowy texture.
If you’re looking for that soft and fluffy sourdough, my Soft Sourdough Sandwich Bread might be exactly what you’re after! https://www.thefedupfoodie.com/soft-sourdough-bread/ It uses a small amount of oil to create a beautifully light texture while still keeping that classic sourdough flavor. Hope that helps! 😊
This recipe is so easy to understand!
On the days after 7 or 8, what does that process look like? Do you just keep repeating everyday for the entire life of the starter?
Hi Joni! I’m so glad you found it easy to follow! After day 7 or 8, you’ll move into regular maintenance mode. If you plan to bake frequently, you can keep your starter on the counter and feed it daily (or nearly daily) to keep it strong. If you’re not using it as often, it can sit at room temp for a few days between feedings, though I recommend feeding a younger starter (under 6 months) at least 4-5 times a week to help it build strength. Older starters become more resilient and can go longer between feedings.
When getting your starter ready for baking, I usually find it takes 3-5 days of consistent feeding if it’s been sitting for a bit. If you’d like a deeper dive into long-term maintenance, I have a post that covers all the details https://www.thefedupfoodie.com/how-to-maintain-sourdough-starter/ . Let me know if you have any questions!
How much starter is recommended to use per bun of bread?
Thank You
Hi Carolyn! I have perfected buns just yet, but they’re in the works! In the meantime, you might enjoy my Sourdough Cloverleaf Rolls. They have a lovely texture and are a great way to use your starter. Let me know if you give them a try! https://www.thefedupfoodie.com/sourdough-cloverleaf-rolls/
This is my 3rd attempt at starter. I think your process is working finally. 2 of my days, the starter had a dry crust on top. Is it possible its just drier flour. Ive pulled it out with my discard. Fingers crossed today is day 6!! Thanks for your post
Hi Susan! That’s fantastic to hear! It sounds like your starter is well on its way. A dry crust can definitely happen, especially in a drier environment (I deal with this too!). It’s usually just the top layer drying out from air exposure. To help retain moisture, try covering your jar with plastic wrap (with a few holes punched on the top), a cloth, paper towel, or a coffee filter, secured with a rubber band—those thick ones from broccoli bunches work great! If it happens again, just peel off the dry bits and keep feeding as usual. Fingers crossed for a strong and bubbly day 6!
I’m on day 7 and mine only looks like picture A. Is that okay? Do I just keep going?
Hi Jadyn! It actually sounds like you’re right on track! Some starters just take a little extra time to fully wake up. Keep feeding it daily, and it should catch up soon. If you haven’t already, double-check that you’re using unbleached flour and filtered water—those can make a difference. You’re so close, just about 2-3 more days of feeding.
Hello!
I’m on day 4 and my starter doubled and looks like foto C. My whole wheat starter also doubled over night on day 3 and look like picture C.
its this how you know its ready to use, the doubled size?
i heard that you dont need to feed so often if you put it on the fridge. I need a easy to maintain starter.
HI Giana! You’re off to a great start! Seeing your starter double early on is exciting, but I definitely recommend going the full 7 days before using it. What you’re experiencing is what’s sometimes called a false start—an early surge of activity that can taper off as the wild yeast and bacteria establish a more stable balance.
A mature, reliable starter is one that consistently rises and falls predictably after feedings, with a pleasant, slightly tangy aroma. Keep feeding it daily at room temperature for at least 7 days before considering it ready for baking.
Once your starter is strong and stable, you can absolutely store it in the fridge and feed it less often—typically once a week. When you’re ready to bake, just take it out, feed it, and let it become active again before using. This keeps maintenance simple while ensuring you have a powerful starter when needed!
Hope this helps, and happy baking!
My starter I had for years went bad so I had to start over. I’m using your instructions. When I was maintaining my starter I was feeding only once a week. I did the 1/3 cup ratio 1/3 cup APF, 1/3 cup wheat & 1/3 cup water. I always kept my starter in the refrigerator. Would that still be the way to maintain your recipe?
Hi Helen! I’m so sorry you lost your starter! I can imagine how disappointing that is, especially after having one for years. I’m honored you’re giving it another go with my instructions!
Your previous method of keeping it in the fridge and feeding weekly can still work. I do maintain mine with 150 grams of both flour and water. Also, I recommend consistent feedings when a starter is young to help it build strength. Once it’s well-established (past six months or so), I’ve found I can go quite a while between feedings, too. If mine has been unfed for a while, I usually give it 3-5 days of regular feedings to get it ready for baking again.
I also have a post on maintaining a sourdough starter that you might find helpful! https://www.thefedupfoodie.com/how-to-maintain-sourdough-starter/
I hope this helps, and I’m cheering you on with your new starter! Let me know if you have any questions.
I forgot to feed on day 4, can I just continue process on day 5 with day 4?
Hi Afton! No worries at all! Missing a feeding on day 4 is completely fine. You can just pick up where you left off on day 5 and continue as usual. The only challenge you may face is it may take an extra day or two of feeding before your starter is strong enough for baking. Please let me know if you run into any hiccups and happy baking!
Hi,
I’m ready to embark in the sourdough journey. Just have two questions!
1- do you try to feed the starter at the same time of the day?
2- how do you know that you are discarding half of it? Do you mesure before discarding? Or you go with your eye approximately.
Thank you!
Hi Marie-Eve! I am so happy to hear your starting soon! There is nothing better than a hot loaf of sourdough bread out of the oven.
1) Feeding around the same time each day is a great habit, but it doesn’t have to be exact. Just aiming for a general window (morning or evening) helps keep things consistent.
2) For discarding, you can absolutely eyeball it! No need to be precise—just remove about half before feeding. If you ever want to measure, you can, but sourdough is pretty forgiving.
Please don’t hesitate to reach out if you have any more questions. Happy baking!
Hello, I have followed the directions but my starter seems to only look like A and never a B or C and I’m on day 14. Is there anything else I should do besides keep feeding in hopes it turns into a B? I am using unbleached flour and filtered water for each feeding.
Hi Shalice! I can imagine how frustrating this must be. After 14 days, your starter should be showing more activity, but don’t worry—there are a few simple tweaks that can help! Try switching to whole wheat or rye for a few feedings to give it a boost as these flours can really boost fermentation. Also, make sure you’re discarding before feeding to keep acidity in check. If it smells overly sharp, feeding twice a day for a bit can help balance things out. Generally speaking, one of the biggest culprits does tend to be water. I would recommend to double-check that your water is truly chlorine-free. Hopefully with these tweaks you will be having a bubbly active starter very soon. Please don’t hesitate to reach out if you have any questions that pop up.
I am on day 4 of my sourdough and just accidentally fed it 150:150 instead of 100:100 like the instructions say will that ruin it? Is there something I should do to fix it?
Hi Sophie! It’s not a problem at all! Your sourdough starter is pretty forgiving. Feeding it 150:150 instead of 100:100 just means you’ve given it a little extra food, which might slow down the fermentation slightly but won’t ruin it.
To adjust, you have two options:
1) Let it be – It will still develop just fine. It might take a little longer to show activity, but you can proceed as usual with the next feeding.
2) Give it a slight boost – If you want to rebalance, just remove a little extra starter at the next feeding by discarding slightly more than usual.
Either way, your starter is still on track! Just keep an eye on the bubbles and aroma, and you’ll be good to go.
Hi! I want to start doing this. Thank you for having such easy to understand directions. When the starter is in the glass bowl, what do you cover it with? And when you transfer to a glass jar what do you cover it with? And after day 7 how much do you feed it with water/flour per feeding
Hi Rebecca! I’m so glad you found the directions easy to follow, that makes me so happy to hear!
When the starter is in the glass bowl, I cover it loosely with plastic wrap. Once it moves to a glass jar, I use a paper towel secured with a broccoli rubber band to allow some airflow. (I also link to many of the tools used within the recipe post.)
After day 7, I feed it with 150 grams of both flour and water per feeding. If you’re looking for more details on keeping your starter happy long-term, I also have a post on maintaining sourdough starter that you might find helpful! https://www.thefedupfoodie.com/how-to-maintain-sourdough-starter/
Happy baking, and I hope you enjoy the process!
When you say remove half of the starter. You mean weigh and take half I’ve the weight right?
Hi Notascha! No need to weigh it exactly. Discarding is more about eyeballing roughly half. The goal is to keep your starter at a manageable size while maintaining a good balance of fresh flour and water. As long as you’re removing about half, your starter will stay happy and active!
I’m on day 6 and still no bubbles?? Did I fit something wrong??