Sourdough baking has been a passion of mine for years. I remember the first time I made a sourdough starter—I was overwhelmed by all the feeding schedules, bubbling activity, and the patience required. But once I got the hang of it, there was no turning back. If you’re new to sourdough, don’t worry! This guide will take you step by step through everything you need to know about making and maintaining a sourdough starter. Let’s dive in!

Looking for more bread recipes? Check out our guide on Homemade Artisan Banana Bread for more inspiration and have a look on our Breakfast delice !

PART 1: Understanding Sourdough Starter

What is a Sourdough Starter?

A sourdough starter is a mixture of flour and water that captures wild yeast and bacteria from the environment. This mixture ferments over time, creating a natural leavening agent used to make sourdough bread and other baked goods. Unlike store-bought yeast, a starter is a living culture that requires regular feeding and care.

The beauty of a sourdough starter is that it provides a unique tangy flavor and chewy texture to bread. It’s also more digestible and nutritious compared to breads made with commercial yeast, thanks to the fermentation process breaking down gluten and phytic acid.

How Does Natural Fermentation Work?

Fermentation occurs when wild yeast and lactic acid bacteria consume the carbohydrates in flour, producing carbon dioxide, lactic acid, and acetic acid. This process is what gives sourdough its characteristic bubbles, tangy taste, and airy texture.

The main players in sourdough fermentation include:

• Wild yeast – Helps the bread rise naturally.
• Lactic acid bacteria – Contributes a mild sourness and enhances digestibility.
• Acetic acid bacteria – Adds a sharp tangy flavor.

When properly maintained, a sourdough starter can live indefinitely, becoming stronger and more flavorful over time. Some bakeries use starters that have been maintained for decades!

Benefits of Using a Sourdough Starter Over Commercial Yeast

If you’re wondering why you should use a sourdough starter instead of store-bought yeast, here are some compelling reasons:

✅ Better Flavor – Sourdough has a complex, tangy taste that improves with age.
✅ Healthier & Easier to Digest – Fermentation breaks down gluten and phytic acid, making it gentler on the stomach.
✅ No Need for Commercial Yeast – Your homemade starter is a natural leavening agent, so you don’t need store-bought yeast.
✅ Longer Shelf Life – Sourdough bread stays fresh longer due to its acidity, which helps prevent mold.

With these benefits in mind, it’s easy to see why so many home bakers prefer sourdough over conventional bread. Ready to start your own starter? Let’s move on to the next section, where we’ll discuss the ingredients and tools you need.

PART 2: Ingredients & Tools You Need

I remember the first time I tried to make a sourdough starter—I thought I needed fancy ingredients and expensive tools. But the truth is, you only need two simple ingredients and a few basic kitchen tools to get started. Let’s break it down.

Essential Ingredients: Flour & Water

A sourdough starter is made from just flour and water—that’s it! But not all flours are created equal. The type of flour you use can impact the fermentation process and the strength of your starter.

• Best Flour for Starters:
  • Whole Wheat Flour – High in natural wild yeast and nutrients, making it a great option for a strong starter.
  • Rye Flour – Ferments quickly and produces a robust, bubbly starter.
  • Unbleached All-Purpose Flour – Works well but may take longer to develop strength.

💡 Pro Tip: Avoid bleached or enriched flours, as they may contain additives that can slow fermentation.

• Water Quality Matters:
  • Use filtered, spring, or dechlorinated tap water. Chlorine in tap water can inhibit yeast and bacteria growth.
  • If using tap water, let it sit uncovered for 24 hours to allow chlorine to dissipate.

Basic Tools for a Sourdough Starter

You don’t need fancy equipment, but a few key tools will make the process easier:

1. Glass Jar or Container – A 16 oz or larger glass jar is perfect for fermenting your starter. Avoid metal containers.
2. Kitchen Scale – Measuring ingredients by weight ensures accuracy and consistency.
3. Mixing Spoon or Spatula – A wooden or silicone spoon works best to mix your starter.
4. Cheesecloth or Loose Lid – Your starter needs airflow while preventing contaminants from getting in.
5. Thermometer (Optional) – Helps ensure your starter stays in the ideal temperature range (70–75°F).

💡 Pro Tip: If your kitchen is cold, place your starter inside the oven with the light on to create a warm environment.

PART 3: Step-by-Step Sourdough Starter Recipe

Now that you have your flour, water, and tools ready, it’s time to make your sourdough starter! This process takes about 7 days, but once your starter is active, you’ll have a lifetime supply of natural yeast for baking.

Day 1: Mixing the Starter

1. In a clean glass jar, mix:
   • ½ cup (60g) whole wheat flour (or unbleached all-purpose flour)
   • ¼ cup (60g) filtered water (room temperature)
2. Stir until you get a thick, paste-like consistency with no dry flour.
3. Cover the jar loosely with a lid or cheesecloth and let it sit at room temperature (70–75°F) for 24 hours.

Day 2-4: Monitoring & First Feeding

• What to Expect: You may see tiny bubbles forming and a slightly tangy or yeasty smell. This means wild yeast and bacteria are starting to grow!
• Feeding Process:
  1. Discard half of the starter (about ½ cup).
  2. Add:
     • ½ cup (60g) flour
     • ¼ cup (60g) water
  3. Mix well and cover loosely again.

💡 Pro Tip: If your kitchen is too cold, place the jar in a warm spot like the oven with the light on or near a warm appliance.

Day 5-7: Strengthening Your Starter

By now, your starter should have more bubbles, a slightly sour aroma, and may even double in size after feeding. Continue the discard and feed process every 12 hours until your starter is consistently rising and falling between feedings.

• Float Test (Day 7):
  • Drop a teaspoon of starter into a cup of water.
  • If it floats, your starter is ready to use! 🎉
  • If it sinks, keep feeding for another day or two.

💡 Pro Tip: Once your starter is ready, you can store it in the fridge and feed it once a week if you don’t bake daily.

Signs Your Starter is Ready to Use

✅ Bubbly & Active – It should double in size after feeding.
✅ Tangy Aroma – A pleasant, slightly sour smell.
✅ Passes the Float Test – A small spoonful floats in water.

PART 4: Feeding & Maintaining Your Starter

Congratulations! 🎉 You’ve successfully created a bubbly, active sourdough starter. But the journey doesn’t end here—your starter is a living culture that needs regular feeding to stay healthy. In this section, I’ll walk you through daily feeding, long-term storage, and troubleshooting common maintenance mistakes.

Daily Feeding Schedule for an Active Starter

If you bake often, you’ll want to keep your starter at room temperature and feed it daily. Follow this simple routine:

1️⃣ Discard half of the starter (about ½ cup or 60g).
2️⃣ Add fresh food:

• ½ cup (60g) unbleached all-purpose flour
• ¼ cup (60g) filtered water
  3️⃣ Stir well and let it sit at room temperature (70–75°F) for 8-12 hours until bubbly and doubled in size.

💡 Pro Tip: If your starter isn’t rising well, try feeding with rye or whole wheat flour to boost fermentation.

How to Store Your Starter in the Fridge (For Occasional Bakers)

If you don’t bake every day, you can store your starter in the fridge and feed it once a week instead of daily.

1️⃣ Feed your starter as usual, but don’t discard.
2️⃣ Cover the jar with a loose-fitting lid and place it in the fridge.
3️⃣ Once a week, take it out, discard half, and feed it with equal parts flour and water.
4️⃣ Let it sit at room temperature for a few hours until bubbly before returning it to the fridge.

💡 Pro Tip: If your refrigerated starter develops a dark liquid on top, don’t panic! This is called hooch—it’s a sign your starter is hungry. Stir it back in or pour it off before feeding.

How Often Should You Feed Your Starter?

💡 Pro Tip: Going on vacation? You can dry your starter by spreading a thin layer on parchment paper, letting it dry, and storing it in an airtight container. Just rehydrate when you’re ready to bake again!

PART 5: Troubleshooting Common Issues

Even the best sourdough starters can have problems. Don’t worry—most issues are easy to fix with a little patience and the right adjustments. Below, I’ll cover the most common problems and how to solve them.

Why Is My Sourdough Starter Not Bubbling?

If your starter isn’t bubbling after a few days, don’t panic. Here’s what might be happening:

🔹 Cold temperatures – If your kitchen is below 70°F, the fermentation slows down. Try placing your starter in a warm spot, like inside the oven with the light on.
🔹 Chlorinated water – Chlorine can kill wild yeast. Use filtered or dechlorinated water instead.
🔹 Bleached flour – Some flours have additives that slow down fermentation. Switch to whole wheat or rye flour to kickstart activity.
🔹 It’s still too young – Starters take at least 5-7 days to fully develop. Keep feeding it consistently.

💡 Quick Fix: Add a tablespoon of whole wheat or rye flour to your next feeding—it’s rich in natural yeast and can help jumpstart fermentation.

Dealing With Mold and Off Smells

If your starter has an unusual color or smell, here’s what to do:

🚫 Signs Your Starter Has Gone Bad:

• Pink, orange, or black mold (throw it away and start over).
• A strong, rotten smell (like spoiled milk or vinegar).

✅ Normal Smells:

• Mildly sour or tangy (like yogurt or vinegar).
• Slightly fruity or boozy (a sign of healthy fermentation).

💡 Prevention Tip: Always use a clean jar and wash your hands before handling your starter to avoid contamination.

Fixing a Weak or Inactive Starter

If your starter isn’t doubling in size after feeding, try these solutions:

✔️ Feed more often – Try feeding twice a day to strengthen it.
✔️ Use whole wheat or rye flour – This provides extra nutrients for wild yeast.
✔️ Reduce the hydration – A thicker starter (more flour, less water) can help build strength.
✔️ Perform a float test – If a spoonful of starter doesn’t float in water, it needs more time to develop.

PART 6: Using Your Sourdough Starter

Now that your sourdough starter is healthy and active, it’s time to start baking! In this section, I’ll explain how to use your starter in recipes, convert traditional recipes to sourdough, and share an easy beginner sourdough bread recipe.

How Much Starter Do You Need for Baking?

The amount of sourdough starter needed depends on the recipe. Most recipes call for ¼ cup (50g) to 1 cup (200g) of active starter. If your recipe doesn’t specify, use 20-25% of the total flour weight as starter.

🔹 For a small loaf: Use about ½ cup (100g) starter.
🔹 For a large loaf: Use about 1 cup (200g) starter.
🔹 For a slow rise: Use less starter and extend fermentation time.
🔹 For a quick rise: Use more starter and a warm environment.

💡 Pro Tip: Always use your starter when it’s at peak activity (bubbly and doubled in size after feeding).

Converting a Recipe to Use Sourdough Starter

Want to turn a traditional yeast-based recipe into a sourdough version? Follow this simple formula:

1️⃣ For every 1 tsp of commercial yeast, use 100g of sourdough starter instead.
2️⃣ Reduce the flour in the recipe by 50g (because starter contains flour).
3️⃣ Reduce the water in the recipe by 50g (because starter contains water).
4️⃣ Extend the fermentation time (sourdough rises slower than commercial yeast).

💡 Example: If a recipe calls for 3 cups of flour and 1 cup of water, adjust it to 2¾ cups flour, ¾ cup water, and 1 cup sourdough starter.

Easy Beginner Sourdough Bread Recipe

Here’s a simple sourdough bread recipe for beginners:

Ingredients:
✔️ 500g (4 cups) unbleached bread flour
✔️ 100g (½ cup) active sourdough starter
✔️ 10g (2 tsp) salt
✔️ 350g (1½ cups) filtered water

Instructions:
1️⃣ Mix flour, water, and starter in a large bowl. Let it rest for 30 minutes.
2️⃣ Add salt and knead for 5-10 minutes.
3️⃣ Cover and let it rise overnight (8-12 hours) at room temperature.
4️⃣ Shape into a ball and let it rise again for 1-2 hours.
5️⃣ Bake at 450°F (230°C) for 30-40 minutes until golden brown.

PART 7: Making Variations of Sourdough Starter

Once you’ve mastered a basic sourdough starter, you can experiment with different flours and techniques to create unique flavors and textures. Here are some fun variations to try!

Rye Flour vs. All-Purpose Flour Starter

The type of flour you use affects the flavor, texture, and fermentation speed of your starter.

✔️ All-Purpose Flour Starter – Mild flavor, slower fermentation, great for beginners.
✔️ Rye Flour Starter – Ferments faster, produces a tangy flavor, great for whole-grain sourdough.
✔️ Whole Wheat Starter – More robust, hearty flavor, adds depth to rustic breads.

💡 Pro Tip: If your starter is weak, switch to rye or whole wheat flour for a few feedings to boost activity.

Gluten-Free Sourdough Starter Recipe

Yes, you can make a gluten-free sourdough starter! Use the same method as a regular starter, but with gluten-free flour.

🔹 Best flours for gluten-free starters:

• Brown rice flour
• Buckwheat flour
• Sorghum flour
• A gluten-free flour blend

🔹 Gluten-Free Sourdough Starter Recipe:
1️⃣ Mix ½ cup (60g) brown rice flour with ¼ cup (60g) filtered water.
2️⃣ Stir well, cover loosely, and let sit at room temperature.
3️⃣ Feed daily by discarding half and adding fresh flour and water.
4️⃣ Ready in 7-10 days when bubbly and slightly tangy!

💡 Pro Tip: Gluten-free starters may take longer to become active, so be patient.

Adding Flavors to Your Starter

Want to get creative? Try infusing your starter with natural flavors:

✔️ Honey or Maple Syrup – Adds mild sweetness (use sparingly).
✔️ Mashed Apples or Raisins – Boosts fermentation and adds fruitiness.
✔️ Yogurt or Buttermilk – Increases acidity for a tangier starter.

PART 8: Sourdough Discard Recipes

One of the biggest questions new bakers ask is, “What do I do with my sourdough discard?” Instead of throwing it away, you can use it in a variety of delicious recipes! Sourdough discard adds flavor and a slight tanginess to baked goods while reducing food waste.

Why You Shouldn’t Throw Away Sourdough Discard

🔹 Reduces Waste – Instead of discarding part of your starter during feedings, use it in recipes.
🔹 Adds Flavor – Sourdough discard gives a deep, slightly tangy taste to baked goods.
🔹 No Extra Rising Time Needed – Unlike bread dough, most discard recipes don’t require fermentation.

💡 Pro Tip: Store sourdough discard in a sealed container in the fridge for up to a week and use it in recipes when needed.

Quick & Easy Sourdough Pancakes and Waffles

Want a super fluffy breakfast? Try this easy pancake or waffle recipe!

Ingredients:
✔️ 1 cup (240g) sourdough discard
✔️ 1 cup (120g) all-purpose flour
✔️ 1 tablespoon sugar
✔️ 1 teaspoon baking soda
✔️ ½ teaspoon salt
✔️ 1 egg
✔️ ¾ cup (180ml) milk
✔️ 2 tablespoons melted butter

Instructions:
1️⃣ Mix all ingredients in a bowl until smooth.
2️⃣ Heat a skillet (for pancakes) or preheat a waffle iron.
3️⃣ Cook until golden brown on both sides.
4️⃣ Serve with butter and maple syrup!

Using Discard in Cookies, Crackers, and Muffins

✔️ Sourdough Crackers – Mix discard with olive oil, salt, and herbs, roll thin, and bake.
✔️ Sourdough Chocolate Chip Cookies – Replace some of the flour in a cookie recipe with discard for a chewy texture.
✔️ Sourdough Banana Muffins – Add discard to a banana bread recipe for extra depth of flavor.

PART 9: FAQs – Answering Your Questions

Sourdough baking comes with a lot of questions, especially for beginners. Below, I’ve answered some of the most common questions to help you on your sourdough journey.

Can I Eat 2-Week-Old Sourdough Bread?

Yes! If stored properly, sourdough bread lasts much longer than store-bought bread because its natural acidity helps prevent mold.

✔️ Room Temperature: Stays fresh for 5-7 days when stored in a paper bag or wrapped in a towel.
✔️ Refrigeration: Not recommended, as it dries out the bread.
✔️ Freezing: Sourdough can be frozen for up to 3 months. Slice it before freezing for easy use.

💡 Pro Tip: If your sourdough is stale, revive it by sprinkling with water and baking at 350°F (175°C) for 5-10 minutes.

Are There Different Kinds of Sourdough Bread?

Absolutely! Sourdough can be made with different flours, hydration levels, and techniques.

✔️ Classic White Sourdough – Made with all-purpose or bread flour for a light, chewy crumb.
✔️ Whole Wheat Sourdough – More fiber and a slightly denser texture.
✔️ Rye Sourdough – Rich, deep flavor with a darker crust.
✔️ Seeded Sourdough – Enhanced with flax, sesame, or sunflower seeds.
✔️ Gluten-Free Sourdough – Made with rice, buckwheat, or sorghum flour.

Is Sourdough Good for Pizza Dough?

Yes! Sourdough makes incredible pizza dough with a crisp crust and rich, tangy flavor. Simply replace commercial yeast with sourdough starter and allow for a longer fermentation time.

💡 Pro Tip: For extra flavor, cold ferment your pizza dough in the fridge for 24-48 hours before baking.

How Do You Keep a Sourdough Starter Alive?

✔️ At Room Temperature: Feed daily with equal parts flour and water.
✔️ In the Fridge: Feed once a week. Discard half and refresh with fresh flour and water.
✔️ Going on Vacation? Dry your starter by spreading it thin on parchment paper, then store it in an airtight container.

PART 10: Final Tips & Best Practices

By now, you have everything you need to create, maintain, and bake with your sourdough starter. To wrap things up, here are some final tips and best practices to ensure your starter stays strong and your bread turns out perfect every time!

How to Name and Care for Your Starter

Many bakers love naming their sourdough starter because it’s a living culture that grows and changes over time. Give yours a fun name like:

✔️ “Dough Vader” – For Star Wars fans.
✔️ “Bready Mercury” – If you love classic rock.
✔️ “Flour Power” – A fun, punny choice.

💡 Pro Tip: Think of your starter like a pet—it needs regular feeding, a comfortable environment, and a little patience to thrive!

Avoiding Beginner Mistakes

❌ Mistake #1: Using Bleached Flour – This can slow fermentation. Use unbleached all-purpose, whole wheat, or rye flour instead.
❌ Mistake #2: Using Tap Water with Chlorine – Always use filtered, dechlorinated, or spring water for the best results.
❌ Mistake #3: Feeding Inconsistently – Stick to a consistent feeding schedule to keep your starter active.
❌ Mistake #4: Giving Up Too Soon – Some starters take 10-14 days to become fully active—be patient!

💡 Pro Tip: If your starter seems weak, give it a few feedings with rye flour to boost activity.