How to Make Sourdough Starter

So, you want to make your own sourdough starter?

Nice. Welcome to the unofficial club of people who willingly grow wild yeast in their kitchens like it’s 1897.

Don’t worry—it’s not as scary as it sounds. Honestly, it’s like owning a very low-maintenance pet. You just need flour, water, a jar, and a bit of patience. That’s it. No secret handshake, no expensive gadgets.

Let’s walk through it. I’ll keep it real, and I’ll tell you what worked for me (and what definitely didn’t).

What Is a Sourdough Starter?

Okay, let’s start with the obvious.

A sourdough starter is a mix of flour and water that captures wild yeast and bacteria from the environment.

It ferments over time and becomes the natural leavening for sourdough bread—no commercial yeast needed.

Sounds fancy, right? It’s not.

You’re basically letting flour and water sit around until nature does its thing.

Why Make a Starter Yourself?

Good question. Why not just buy some yeast like a normal person?

Here’s why I love making my own starter:

• Flavor: Homemade sourdough tastes deeper, tangier, more complex.
• No yeast needed: Say goodbye to those tiny supermarket yeast packets.
• It lasts forever: Like, forever-ever, if you feed it. It’s the Tamagotchi of baking.
• Bragging rights: Yeah, I made that bread from scratch. Even the yeast. Boom.

What You’ll Need (It’s Not Much)

Seriously, you probably already have this stuff:

• Unbleached all-purpose flour (or whole wheat to get started faster)
• Filtered or dechlorinated water
• A clean glass jar or container (I use a 16 oz mason jar)
• A spoon or small spatula
• A digital scale (Optional—but super helpful)

That’s it. No, you don’t need pineapple juice, rye flour, or moon water. Just flour and water.

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

Here’s the full plan. It takes about 5–7 days. Maybe more if your kitchen’s cold or your starter’s shy.

Day 1: The Beginning

• Mix 60g (½ cup) flour with 60g (¼ cup) water in a jar.
• Stir until it looks like thick pancake batter.
• Scrape down the sides, loosely cover (with a lid or towel), and leave at room temp.

Tip: Use whole wheat or rye flour on day one—it jumpstarts fermentation. You can switch to all-purpose later.

Day 2: The Waiting Game

• Open your jar and sniff. It might smell a little sweet or floury. Nothing wild yet.
• Stir it. That’s it. Don’t feed it.

Don’t panic: No bubbles? No problem. It’s still waking up.

Day 3: First Signs of Life (Hopefully)

• You might see some bubbles now.
• Toss out half of your starter.
• Add 60g flour + 60g water. Stir well.

This is called feeding. Welcome to your new routine.

FYI: If you smell something funky (like gym socks), that’s normal. If it smells like death, toss and restart.

Day 4: The Ugly Phase

• Feed it again: discard half, add flour and water.
• It might rise, fall, and smell… weird.

Honestly, day 4 is usually gross. Mine always looks like it’s going to turn into The Blob. Just trust the process.

Day 5: We’re Getting Somewhere

• Feed it again. Same process.
• You should see consistent bubbles and some rise.

Do this test: Drop a spoonful in water. If it floats, it’s active enough to bake with.

If not? Keep feeding daily. Sometimes it takes a full week. Or more. Chill.

Day 6–7: The Comeback Kid

• Keep feeding once a day (twice if it’s super active).
• Look for:
  • Lots of bubbles
  • A pleasant, tangy smell
  • Doubling in size within 4–6 hours

If all signs say go, congrats! You now have a living, breathing sourdough starter.

How to Feed Sourdough Starter

Once your starter’s thriving, here’s how to keep it alive:

If You Bake Often (3+ times/week):

• Keep it at room temp
• Feed it once a day (discard half, add fresh flour + water)

If You Bake Occasionally (once/week or less):

• Store it in the fridge
• Feed it once a week
• Before baking, take it out 1–2 days ahead and give it a few feedings

Common Mistakes (And How to Avoid Them)

Let’s be real. This process isn’t foolproof. I made all the classic rookie mistakes. Learn from mine:

1. Using tap water full of chlorine

Chlorine kills yeast. Use filtered or let tap water sit out overnight to dechlorinate.

2. Keeping it in a cold kitchen

Yeast likes warmth. Aim for 70–75°F (21–24°C). If it’s too cold, things slow way down.

3. Not discarding before feeding

I know, it feels wasteful. But it keeps the acidity balanced and helps the yeast stay strong.

4. Panicking over weird smells

Cheesy, funky, tangy smells are okay. Just not rotten. Trust your nose.

5. Giving up too soon

IMO, 90% of failed starters are just abandoned too early. Give it time.

How to Name Your Starter (Yes, Really)

Is this optional? Technically, yes. But emotionally? Nope.

I’ve had starters named:

• Geraldine
• Crumbelina
• Yeast Mode

Naming it makes it more fun and keeps you invested. You won’t forget to feed “Carl.” You might forget to feed “this weird jar of goo.”

FAQs About Sourdough Starter

Can I use all-purpose flour the whole time?

Yes. Whole wheat or rye helps it start faster, but all-purpose works fine.

What if I see liquid on top?

That’s called “hooch.” It means your starter’s hungry. Just pour it off or stir it in and feed as usual.

Can I use it before day 7?

If it’s bubbly, doubling in size, and passes the float test—go for it. If not, wait it out.

Is it supposed to smell like this?

Probably. Tangy? Good. Funky? Okay. Putrid? Dump it and restart.

What to Do With Sourdough Discard

Every time you feed your starter, you discard some. Don’t toss it! Here’s what I make with mine:

• Pancakes
• Waffles
• Crackers
• Banana bread
• Biscuits

Basically, anywhere you’d use flour and liquid. Just Google “sourdough discard recipes” and prepare to go down a rabbit hole.

Final Thoughts: You Got This

Making a sourdough starter sounds intimidating—until you actually do it.

It’s not hard. It just takes time, patience, and a little trust in nature (and yourself).

Once you have your starter, the possibilities are endless. Bread, of course—but also pizza crust, cinnamon rolls, soft pretzels, and more.

So go ahead. Mix up that flour and water. Give it a name. Feed it daily.

Soon you’ll be baking bread that actually tastes like something—and bragging about it to anyone who’ll listen. 🙂

Now tell me—what are you naming yours?