How to Make a Sourdough Starter the Easy Way

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Learning how to make a sourdough starter is the first step in your sourdough journey. While many people rely on store-bought yeast for their bread rise, creating your own sourdough starter opens up a world of possibilities for good sourdough bread and other delicious fermented treats.

Why Learn How to Make a Sourdough Starter?

Before we dive into how to make a sourdough starter, let’s talk about why it’s such a good idea. Unlike store-bought bread that relies on active dry yeast, sourdough uses natural wild yeast and lactic acid bacteria present in flour. This fermentation process not only creates a unique flavor but also breaks down phytic acid, making the bread more digestible.

The Great Measurement Debate

Let’s talk about the elephant in the kitchen: precision. Spend five minutes in any sourdough forum, and you’ll find passionate bakers wielding their kitchen scales like knights with swords, ready to defend their exact measurements down to the gram. And you know what? For your first starter, that might be a good way to begin your sourdough journey.

But here’s a little secret: sourdough has been around a lot longer than kitchen scales. While some folks like to weigh and measure everything precisely (and that’s totally fine!), you don’t have to stay in that space if it makes you uncomfortable. At the end of the day, you just need fermented flour and water that’s active and bubbly.

I’ll let you in on my personal approach: I don’t measure the flour and water when I feed my starter. I just aim for a pancake batter consistency. And guess what? My bread still rises, my family still fights over the last slice, and the sourdough police haven’t shown up at my door yet!

Tips for Making Your Own Sourdough Starter

For best results, understanding these key elements is crucial:

The type of flour matters – while you can use bread flour or white flour, a mixture of flour types including whole grain flour or rye flour often gives the best results. Don’t let this tip slow you down though, starting with unbleached, all-purpose flour will work just fine!

I like to use freshly ground flour in my sourdough starter when it needs a little boost, but I’m a sourdough rebel and I basically use whatever flour I have on hand to feed my starter.

Temperature control is essential. Maintaining room temperature or finding a warm spot (75-80°F) helps the natural yeast thrive.

A kitchen scale provides the most accurate measurements, though measuring cups work for those just starting their first starter.

How to Make a Sourdough Starter: Step-by-Step Guide

Equipment Needed:

• Clean glass jar (a glass jar or weck jar works well)
• Rubber band (to mark growth)
• Kitchen scale (optional)
• Measuring cup
• Wooden mixing spoon
• Grain mill (optional)

If you are interested in purchasing a grain mill, click this picture to get $20 off!

Ingredients:

• Flour (whole wheat flour works great to get things started, but all-purpose flour will work too)
• Unbleached all-purpose flour
• Filtered water (or bottled water, avoid tap water)

Day 1: Starting Your New Starter

1. In a clean jar, combine 1 cup flour with 1/2 cup filtered water at room temperature
2. Mix until smooth
3. Cover loosely and place in a warm place
4. Mark the level with a rubber band

Days 2-3: The Waiting Game

• Let the mixture rest for 3 days
• You should start seeing lots of bubbles forming
• A small amount of brown liquid (hooch) may appear. This is a good thing!

Days 4-7: How to Make a Sourdough Starter Active

1. Discard half the mixture
   • If you like a more tangy sourdough flavor, stir in the hooch before your discard. If you like a more mild sourdough flavor, don’t stir in the hooch.
2. Add equal parts flour and water (I like to add 1/2 cup flour and 1/2 cup water)
3. Mix well and return to your warm spot
4. Repeat this process each day

Testing Your Active Sourdough Starter

Your starter doubles in size between feedings? Learn how to tell if your starter is ready for baking and the sourdough float test here. If you’ve got an active starter, you are ready for your first sourdough bread recipe!

Maintaining Your Sourdough Starter

Feeding Schedule

• For a healthy starter at room temperature, feed once daily
• In cold temperatures, you might need a warm place
• The hydration level is a personal preference

Refrigerator Storage

Don’t think you’ll bake every day? Your starter can live in the refrigerator for a long time. (Ask me how I know. Let’s just say my starter took an extended summer vacation while life got busy, and it lived to tell the tale!)

If you leave it in the fridge for a long time, don’t panic when you see liquid on top (that’s called “hooch” – yes, really). Just pour it off, stir in some flour and water, and wait for the bubbles to start forming again. Usually, two feedings 12-24 hours apart will wake it right up and get it ready for baking.

Using Your Sourdough Starter

Once your DIY sourdough starter is active and bubbly you are ready to make some bread! Start with this super easy, beginner friendly recipe that only uses 4 ingredients!

When you are ready to make sourdough sandwich bread, try this delicious recipe!

Using Your Sourdough Discard

Don’t throw away that remaining starter! The sourdough discard is perfect for:

• Pancakes
• Crackers
• Biscuits
• Waffles

Troubleshooting Your Starter

Having trouble with how to make a sourdough starter work properly? Here are some common issues:

• Not enough bubbles? Check your ambient temperature
• No rise? Your flour might be too old
• Strange smell? Might need more frequent feeding

FAQs About How to Make a Sourdough Starter

Q: Can I use tap water? A: For best results, use filtered water or bottled water to avoid chlorine.

Q: What’s the best way to store my starter? A: Keep it on your kitchen counter for daily use, or refrigerate for the long term.

Q: Do I need commercial yeast? A: No! The entire process relies on natural wild yeast present in flour.

Additional Tips From My Kitchen to Yours

Remember, while this recipe gives specific measurements (because everyone needs a place to start), don’t be afraid to develop your own rhythm and routine. Some of the best sourdough bread I’ve ever made came from my “eyeballed” starter measurements. The most important thing is to watch your starter and learn its patterns. It will tell you what it needs!

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