How to Start a Sourdough Starter From Scratch
Learn how to create a sourdough starter from just flour and water with this beginner-friendly guide. Step-by-step instructions, tips, and common pitfalls.
Sourdough baking begins with one humble but magical element: the starter. It’s a living culture of wild yeast and bacteria that gives your bread its signature rise, chew, and tang. In this guide, we’ll show you how to make your own from scratch using just flour, water, and a little patience.
What You’ll Need
Unbleached all-purpose or whole wheat flour
Filtered or dechlorinated water
A clean jar or glass container
A spoon or spatula
A breathable cover (cloth, paper towel, or lid loosely placed)
Step-by-Step Instructions
Day 1
Mix 60g (about ½ cup) flour and 60g (¼ cup) water in a jar. Stir well.
Cover loosely and leave it at room temperature (ideally 70–75°F).
Day 2
You may see bubbles—great! If not, don’t worry.
Discard half. Add 60g flour and 60g water. Stir. Cover.
Day 3
A sweet or tangy smell may start. Bubbles should increase.
Repeat discard and feeding.
Days 4–6
Starter should be rising and falling predictably. Smell becomes more sour.
Continue discarding and feeding daily.
If it's very active, consider feeding every 12 hours.
Day 7
Your starter should double in size within 4–6 hours after feeding.
It’s ready to bake with when it passes the "float test": Drop a spoonful in water—it should float.
Tips for Success
Use whole wheat or rye flour early on to kick-start fermentation.
Keep it warm—but not hot. Below 65°F slows it way down.
Don't use chlorinated tap water—it can suppress yeast.
Label your jar with dates and times if you’re forgetful.
Common Problems
No bubbles after 3 days? Try switching to whole wheat flour for a day.
Pink or orange streaks? Toss it—it’s contaminated.
Vinegar smell? Normal. Stronger acetic acid forms later in the process.
What’s Next?
Ready to bake? Check out our guide on [Top 5 Mistakes New Sourdough Bakers Make] and explore other sourdough recipes in our upcoming blog posts!
