Sourdough Starter

Looking to make your own sourdough bread at home? You may have noticed that there is zero yeast involved, or baking soda or powder, to help with the rise. The only proper way to get your sourdough bread to rise—and to give the bread its signature “sour” flavor—is with a homemade sourdough starter.

A sourdough starter recipe often intimidates new bakers. But really, it couldn’t be simpler and is actually a great recipe for those just stepping into the world of baking. As long as you follow these steps on how to make a sourdough starter by caring for and feeding it, with a little patience you’ll have an active, bubbly sourdough starter that will help you make a gorgeous, rustic loaf of sourdough bread.

What is sourdough starter?

Sourdough starter is a fermented culture made from equal parts flour and water. These two simple ingredients are stirred together and, with a little caring and patience, create a gorgeous fermentation. The starter is so filled with active gases that it creates the “rise” in sourdough bread, no leavening agents needed. Learning how to make a sourdough starter is the first step when making sourdough recipes, especially since it takes five to seven days to create.

Tools Needed for Sourdough Starter

• Digital scale: Put the measuring cups away! You absolutely need a digital scale here, as the flour and water need to be the exact equal weight. Since these two ingredients do not weigh the same, you’ll throw off your easy sourdough starter recipe if the flour and water are measured using the same measuring cup.
• Glass jar: Select a jar that’s at least 4 quarts, which will give the starter lots of room to grow. A container with a lid can be helpful too. Once your starter has been going for a while, you can keep it in a smaller jar in the fridge. We recommend finding a clear jar with a wide mouth so you can easily discard and feed the starter, and the clear glass lets you keep track of the fermentation.

Ingredients for Sourdough Starter

• Bread flour or whole wheat flour: Bread flour is best for a sourdough starter recipe, but using whole wheat flour can jumpstart your sourdough starter in the beginning.
• Water: Whenever I follow a recipe that calls for water, I always take the time to dispense the measurement from my water filter. The clean water really does make a difference in the flavor. You can definitely use tap water to make this easy sourdough starter recipe, though!

Directions

Step 1: Start the starter

To kick off your sourdough starter, take out a large glass jar or bowl, and combine the flour and water inside of it. Be sure there’s enough room in the jar or bowl for the starter to grow.

Cover the top loosely with storage wrap, and let it sit at room temperature for 24 hours.

Step 2: Learn how to feed a sourdough starter

Discard 115 grams of the sourdough starter. Add another 115 grams of bread or whole wheat flour and 115 grams of room temperature water to the starter.

Stir everything together until it’s all well combined. Loosely cover with storage wrap again, and let sit at room temperature for another 24 hours.

Repeat the feeding and discarding steps every 12 hours for a total of five to seven days, until the starter has doubled in size and is bubbly with a tangy aroma.

Step 3: Store the final measurement

Measure out 115 grams of the starter, and transfer it to a glass jar or container fitted with a lid. This will be its permanent storage container.

Store the sourdough starter in the refrigerator to use as desired. Feed it once per week following the same feeding and discarding steps as listed above.

Editor’s Tip: Any time you discard the sourdough starter from here on out, feel free to use it in one of these sourdough discard recipes so your hard work doesn’t go to waste.

Ways to Use Sourdough Starter

Besides an artisan sourdough loaf, you can use your sourdough starter to make all sorts of bakes. Here are a few ideas for inspo:

• Sourdough focaccia
• Sourdough cinnamon rolls
• Sourdough pizza crust
• Sourdough biscuits
• Sourdough English muffins
• Sourdough puff pastry
• Sourdough French bread
• Sourdough bagels
• Sourdough cornbread
• Sage and Gruyere sourdough bread

How to Store Sourdough Starter

Properly storing your sourdough starter is a key part of keeping it alive and healthy. While you’re in your first week of making the starter, keep it at room temperature. That means your room should be around 75 degrees. Not cold, but not hot.

Once your starter is ready, you can store it at room temperature or in the fridge. Store it at room temperature if you plan to use and feed the starter daily. Otherwise, store it in the fridge if you plan to use and feed it weekly.

Sourdough starter can go bad if neglected. Make sure to keep on top of the feeding and discarding. The starter may darken, but if it turns another color or develops an offensive odor or mold, discard it and whip up a new one.

Can you make sourdough starter ahead of time?

Yes, in fact you need to make sourdough starter five to seven days ahead of time. This gives the starter time to mature and activate properly so it’s ready to rise in your sourdough bread recipe.

Sourdough Starter Tips

How long will it take to make sourdough starter?

It will take between five to seven days to make a sourdough starter that’s ready to use. Yes, it takes a long time, and no, there are no shortcuts (put the instant yeast away!), but the result is so worth it. A lot of people like to name their sourdough starter too (my friend named hers Miranda Yeastly), so use that time to care for, cultivate and even name your sourdough starter, if you so choose.

What happens if you don’t feed your sourdough starter?

Forgetting to feed your sourdough starter for long enough periods will kill the yeast and organisms you’ve worked hard to cultivate. After all, making sourdough is quite different than making traditional yeast bread. If you’ve missed only one feeding, you may be able to bring the starter back with some feeding and careful watching.

Do you stir sourdough starter before using?

Yes, to use and replenish your sourdough starter, you need to stir to blend in any liquid. Remove the amount of starter needed and bring it to room temperature.