How to Make an Easy Sourdough Starter

A sourdough starter is just a mix of flour and water that catches wild yeast from the air, creating a bubbly, tangy magic potion that makes your bread rise and taste amazing.

How to Make a Sourdough Start

What You’ll Need:

Whole wheat flour or rye flour (These are great for getting your starter going because they’re packed with natural yeast and bacteria)
Unbleached all-purpose flour (for later feedings)
Filtered or bottled water (tap water with chlorine can slow things down)
A clean glass jar or container (a mason jar works perfectly!)
A kitchen scale (optional, but it helps with accuracy)

Day 1: Let’s Get Started!

1. In your clean jar, mix 60g of whole wheat flour and 60g of water. Stir it up until it looks like thick pancake batter.

2. Loosely cover the jar with a lid, plastic wrap, or a clean kitchen towel. You want some air to get in, but you don’t want bugs or dust sneaking in.

3. Let the jar sit at room temperature (around 70°F/21°C) for 24 hours.

Day 2: Look for Bubbles!

1. Check your starter for tiny bubbles. These are a good sign that wild yeast is waking up and getting to work.

2. Discard about half of the starter (around 60g) and add 60g of all-purpose flour and 60g of water. Mix it well.

3. Cover it again and let it sit for another 24 hours.

Days 3–7: Keep Feeding It

1. Every day, discard half of the starter and feed it with 60g of all-purpose flour and 60g of water. Mix it up, cover it, and let it sit.

2. By Day 4 or 5, you should see lots of bubbles, a tangy smell, and your starter doubling in size within 4–6 hours after feeding. That’s how you know it’s ready to bake with!

Troubleshooting Your Sourdough Starter

1. No Bubbles? No Problem!

• What’s Happening: Your starter might be too cold, or the yeast is just taking its time.

• Fix It: Move your starter to a warmer spot (like on top of the fridge or near a sunny window). Be patient—it can take up to a week to get going.

2. It Smells Weird (Like Vinegar or Rotting)

• What’s Happening: Your starter might be too acidic or needs more frequent feedings.

• Fix It: Feed it every 12 hours instead of 24, and use equal parts starter, flour, and water to balance it out.

3. There’s Liquid on Top (Called “Hooch”)

• What’s Happening: Your starter is hungry and needs food!

• Fix It: Pour off the liquid (it’s harmless but can make your starter too sour) and feed it as usual.

4. It Stopped Rising After a Few Days

• What’s Happening: The yeast might be struggling to keep up with the bacteria.

• Fix It: Switch back to whole wheat or rye flour for a few feedings to give the yeast a boost.

5. It Smells Like Nail Polish Remover

• What’s Happening: The bacteria are producing acetone, which happens when your starter is underfed.

• Fix It: Feed it more often and use less starter in each feeding (try 30g starter, 60g flour, and 60g water).

Tips for Keeping Your Starter Happy

• Store It in the Fridge: Once your starter is active, you can keep it in the fridge and feed it once a week. If you bake a lot, leave it on the counter and feed it daily.

• Don’t Waste the Discard: Instead of throwing away the starter you discard, use it to make pancakes, waffles, or crackers. Yum!

• Be Consistent: Feed your starter regularly, and it’ll reward you with bubbly, active goodness.

Ready to Bake!

Once your starter is bubbly, smells tangy, and doubles in size within 4–6 hours after feeding, it’s ready to use in your sourdough recipes. Remember, sourdough baking is all about practice and patience. Don’t stress if your first loaf isn’t perfect—it’s all part of the fun!

Creating a sourdough starter is like having a little pet that helps you bake amazing bread. It might take a little time and care, but the reward—a crusty, golden loaf of sourdough—is totally worth it.