Making a homemade sourdough bread starter couldn’t be easier. My step by step guide walks you through the process with just two ingredients, minutes a day for about 7-10 days, and a little patience, you’ll be making delicious homemade naturally leavened artisan Multigrain Sourdough Bread, Homemade Sourdough Pizza, Sourdough Oatmeal Pancakes, and so much more in no time!
An Essential Start to Your Sourdough Journey
It’s true. Sourdough is a journey, but it starts with a strong and resilient sourdough bread starter. If you’re here, you may be just starting or perhaps you received a starter from a friend and aren’t sure what to do with it. I hope by sharing my experience, you’ll be able to create your own sourdough starter from scratch, maintain it and soon be making flavorful homemade sourdough bread and all the other good things that can be made with a sourdough starter.
When you create a sourdough starter, you gain an intimate look at the inter-workings of wild yeast and friendly bacteria and their interaction with water and flour. Too you’ll get to know how your starter changes over time and appreciate how a vibrant starter will help you produce the most delicious sourdough bread.
It’s not hard to do. Just a little attention and a few minutes a day for about seven to eight days (sometimes it takes longer) is all you need to get a starter going. A little flour, water and time are the ingredients to start your journey. Are you in?
What is a Sourdough Starter?
Sourdough starter is a cultured mixture of friendly yeast and bacteria, water and flour. We make it with just two ingredients: water and flour. These are the essential ingredients for cultivating a community of microbes into a form we can use to bake with. This fermented mixture of microbes, flour and water becomes the yeast needed to raise bread and gives baked goods their signature sourdough flavor.
The wild yeast needed for a sourdough bread starter is all around, but more specifically, it is found on the flour you’re making the starter with. So, there’s no need to add yeast to your starter. It’s naturally occurring.
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How to Make Sourdough Starter
step by step
How Long Does it Take?
Building a sourdough bread starter generally takes about seven to eight days to complete. It could take longer depending on available yeast and bacteria present in your flour, and environment. Ambient temperature will also be a determining factor in the progression of your starter. A cooler kitchen means a slower starter.
If you’re like me, you’ll probably think about it more than the time it takes to make it: checking on it periodically, looking for bubbles, taking a whiff for a bit of that sweet and sour aroma we’re after. The key is patience and consistency.
DAY 7 and Beyond: Seven to eight days has been my experience for an established starter to emerge. But it can take longer. Keep repeating day two until you notice the signs of a ripe starter: the starter is elastic (not pasty) has a sweet-sour aroma, is light and fluffy, large and small bubbles are present under the surface and just breaking the surface (see pictures below).
Note: time mentioned here is a guide rather than a determing factor for when your starter is ready. Use the cues and your senses to determine when it’s ready. It may take longer than eight days.
It’s ready when it’s ready.
How to Feed Sourdough Starter
Now that you have established a starter, you’ll need to feed it to maintain it and to use it in sourdough bread. Refreshing a sourdough starter keeps it balanced and strong.
Feeding your starter is very similar to how you built your starter. The main difference is you don’t have to feed it every day and for this recipe, I use just a bit more flour and water to feed it so that I’ll have enough to use in a recipe and enough discard to collect for making pancakes, biscuits and/or waffles. I feed my refrigerator stored starter every week, usually 8-10 hours before I’m ready to mix sourdough – but this is in my cool kitchen of about 68F.
Keep the starter in a glass jar with a rubber band around the starting level. Doing this shows a visual indication of how much the starter has grown as it grows to double in size.
Also, I use a ratio of 1:1:1 (by weight) when refreshing the starter for a 100% hydrated starter. You may have read about using other ratios like 1:2:2 or 1:4:4, and those do have a place in maintaining a starter. However, for the purposes of establishing a starter, I begin with a 1:1:1 ratio.
your starter is ready when it doubles in size, but you’ll find, it may triple in size!
How do I Know When My Starter is Ready?
Once the starter has at least doubled in size (it may triple), is bubbly throughout, elastic when stretched, has a pleasant sweet-sour aroma, and passes the float test, it’s ready to use in your sourdough recipe.
How to do a Float Test: Test to see if your starter is ripe by giving it a float test. Simply fill a glass with water and drop a small portion of sourdough starter into the glass. If it floats, its ready! If it sinks, it needs more time to double in size or develop.
How Long will the Starter Stay Doubled in Size?
At some point after doubling in size, your starter will begin to lose its strength and fall. The exact amount of time will vary from starter to starter but I’ve typically observed a few hours window, at room temperature, where the starter will remain doubled in size. On warm days, it’s shorter.
But in the refrigerator, it’ll hold for quite a while. I’ve observed at least three days! Once it starts falling back down after doubling in size, you’ll need to refresh (or feed) it and allow it to double in size again before using it in a sourdough bread recipe.
If your starter is struggling to double in size, you’ll need to go through a few cycles of refreshment to build strength in the starter. You can even refresh twice within a 12 hour period if needed. Doing this builds strength and will help later in the development of your sourdough bread. I do a series of refreshments after a longer period in the refrigerator before using it in a recipe.
How to Maintain a Sourdough Starter
Think of your homemade sourdough starter as a pet that needs regular attention. There’s a community of yeast and friendly bacteria that make up the starter so it needs to be fed (refreshed) on a regular basis, else it can run out of food and weaken. The good news is, a sourdough starter is pretty resilient. So, if neglected for a bit, you can usually revive it through a series of refreshments.
Your starter can be stored at room temperature if you’re baking daily or in the refrigerator if baking at least once a week.
How to Store Sourdough Starter
Room Temperature Storage: If you plan on baking daily or every few days, leaving your starter on the kitchen counter is fine. Keep an eye on it because the warmer the kitchen, the more active your starter will be. It can double in size quickly, in as little as 5 1/2 hours at 70F! You’ll need to feed it more frequently, once or twice a day to keep it active and strong.
Refrigerator Storage: I bake with my starter about once or twice a week, so I store my starter in the refrigerator until I’m ready to prepare for mixing dough. If your starter is sluggish after refrigerating it for a while, you can feed it up to twice a day until it’s bubbly, elastic, and has a pleasant sweet/sour smell.
My Starter is Ready, But I Don’t Have Time to Mix the Dough
I get it! Something comes up, but you want to maintain that doubled in size state. To do this, put your starter in the refrigerator. This will slow it down dramatically and allow it to stay in that doubled state for at least a few days. Then you can get back to it later.
What’s That Layer of Liquid?
Occasionally you may notice a layer of liquid that forms on the surface after your starter has gone unfed for a period of time. This liquid is called hooch, a naturally occurring alcohol which indicates that it’s a little past time to feed your starter.
Hooch should have a pleasant sweet-sour aroma. You can pour it off or stir it into your starter then, carry on with refreshment. I typically pour it off because it makes my starter more slack.
Traci’s Tips
- Name Your Starter: some sourdough bakers name their homemade sourdough starter. My starter is Claire, named after my late feline friend.
- Time is a guide rather than a determining factor for when the starter is ready. Use the cues and your senses to determine when it’s ready. It may take longer than eight days. It’s ready when it’s ready.
- When to Make a New Starter: for your starter or saved discard from your established starter, if you see any mold, a layer of pinkish/orange color or it smells off, throw it out and make a new starter. This can be avoided simply keeping your starter well fed and strong, refreshing it weekly in the fridge or daily at room temperature.
- Through testing this recipe, I chose to use organic unbleached all purpose flour. It’s a flour I always have on hand, it’s easy to find, and it works. If you use something different, please share in the comments!
- Sourdough Discard: for leftover sourdough starter (discard) that is discard from an established, fully developed, doubled in size starter and able to rise sourdough bread, you can keep this discard in a jar for use in sourdough discard recipes. It gives baked goods that sourdough flavor without the long slow rise. I keep a jar in my refrigerator and refill it as I discard the leftover starter at refreshment time. I like to use it up within about two weeks.
Recipes for Your Sourdough Bread Starter
- Rustic Sourdough Bread
- Everyday Sourdough Bread (for beginners)
- Sourdough Pita Bread
- Soft Sourdough Dinner Rolls
remember… your starter is ready after refreshment when it at least doubles in size, is bubbly throughout the culture, elastic when pulled and has a pleasant sweet-sour aroma. It should also pass the float test!
How to Make Sourdough Bread Starter From Scratch
Ingredients
- Unbleached All Purpose Flour, organic *see note on flours
- Water, **see notes
Instructions
To Build Your Starter:
- Day One: In a medium glass bowl or jar, whisk together 2 Tbs (20g) flour, 1 Tbs + 1 tsp (20g) of water. Cover with a damp tea towel or loose fitting lid and rest at room temperature for 24 hours. *When covering with a damp tea towel, be sure to double up else a skin may form. If it does form, and if it's thin, I simply stir it back in to my starter and carry on.
- Day Two: In a medium glass bowl or jar, whisk 2 Tbs (40g) of mixture you made yesterday (throw out the leftovers), 1/4 C (40g) flour, 2 Tbs + 2 tsp (40g) water. Cover with a damp towel or loose fitting lid and rest at room temperature for 24 hours.
- Day Three Through Day Seven or Eight (or beyond): Repeat step two using the previous days starter, continuing to throw out the discard, until the mixture becomes puffy, fluffy, has a pleasant sweet-sour aroma (not sweaty socks) and small and large bubbles begin to appear just under the surface and throughout the culture. Notice on day three you may begin to notice a sour aroma, with a few bubbles and puffy appearance. On day four, a doubling in size in not uncommon – but it maintains it's stinky odor. On day five-six, it'll probably pass the float test but it's still stinky! Keep going!This process takes about seven to eight days (as this has been my experience) – but it may take longer. Time is not a determining factor for when the starter is ready, it's simply a guide. It's ready when it's ready. Use the cues and your senses to determine when your starter is ready. This is the nature of sourdough.*update* If your starter is struggling to show signs of development, and your flour is old, try using fresh, just purchased flour. Before using your new starter in a recipe, you'll need to refresh (feed) it.
To Refresh or Feed Your Starter:
- If not using a Mason jar or other 16 ounce jar at this point, now is the time to transfer your starter to one. I use a 2 C (16 ounce) wide mouth Mason jar. In a glass jar whisk 3 Tbs (60g) of sourdough starter with 1/4 C (60g) water. Add 1/3 C (60g) unbleached all purpose flour to the water mixture. Mix well until the flour is hydrated.
- Lid the jar and wrap a rubber band around it at the height of the starter.
- Allow the starter to develop at room temperature for about 8-10 hours (65F/18C). This time can vary due to ambient temperature and how active your starter is. If it's rising too fast, you can pop in in the refrigerator where it will continue to rise at a slower rate. Or, if you want to speed it up, refresh it with 80F (27C) water. That'll get it moving a little more quickly.Once the starter has doubled (or even tripled) in size, is bubbly and puffy, has a pleasant sweet-sour aroma, and passes the float test, it’s ready to use in your sourdough recipe. After measuring out the portion needed for your recipe, feed the starter and store it until your next refreshment. If there’s and starter left, you can save the discard for use in other recipes like pancakes and waffles (or toss it or give it away).Float Test! Test to see if your starter is ripe or ready to be used in a recipe by giving it a float test. Simply fill a glass with water and drop a small portion of sourdough starter into the glass. If it floats, its ready! If it sinks, it needs more time to double in size or develop.
How to Store Your Established Starter:
- If you see any orange or pink film or mold, or it has an unusual oder, toss it.
- Room Temperature Storage: If you plan on baking daily or every few days, leaving your starter on the kitchen counter is fine. Keep an eye on it because the warmer the kitchen, the more active your starter will be. It can double in size quickly, in as little as 5 1/2 hours at 70F! You'll need to feed it more frequently, once or twice a day to keep it active and strong.
- Refrigerator Storage: I bake with my starter about once or twice a week, so I store my starter in the refrigerator until I'm ready to prepare for mixing dough. If your starter is sluggish after refrigerating it for a while, you can feed it up to twice a day until it's bubbly, elastic, doubles in size and has a pleasant sweet/sour smell.
How to Store Your Discard if Saving:
- After you have an established starter, you can use your sourdough discard in pancakes, biscuits, muffins and other recipes to add a tangy sourdough flavor. Store it in the fridge, in a lidded glass jar, for up to two weeks. You may see a layer of hooch, and this is not unusual. You can pour it off or stir it in. If you see any orange or pink film or mold, or it has an unusual oder, toss it.
Video
Notes
Made it? Leave a comment below!
The most helpful comment may include recipe rating, feedback, any modifications or helping other commentors.
What do you mean by “100% hydration from fridge?” When referring to discard. Thanks
Hi Anna! 100% hydration means that you maintain your starter with equal parts water and flour (by weight). So for example, if you have some discard you want to feed, you’d feed it with 60 grams of water and 60 grams of flour. If you’re using your discard in a recipe and it says to use it straight from the fridge, then you don’t need to let the discard come to room temperature. In other words, you can use it cold.
Hi! The recipe says 2Tbs 20g of flour on day 1. Day 2 says remove 2Tbs of mixture 40g. Why are the grams measurements different if they are both 2 Tbs?
Also for the water is it just room temperature? Thank you.
Hi Mel! Happy to help. Room temperature water is what I use, or straight from the tap. Regarding weights: 2 tablespoons of flour doesn’t weigh as much as 2 tablespoons of a flour-water mixture. Same volume of 2 T, but different weight (mass). It would be like weighing a tablespoon of ground cinnamon and a tablespoon of sand. Same volume, but the sand would weigh more (have more mass). I hope this helps!
Hello, I am on day 5 & I do not see it doubling or any bubbles on my starter. I followed exact measurements. My home temp.during tge day is 69 degrees & night is abt 64. I have left it on counter. Please help.
Hi VP! Thank you for sharing the temperature of your kitchen. My first thought is your starter needs a warmer environment. Try putting it in a turned off oven with the light on or, you can put it in the microwave with a bowl of steaming hot water. It’s still a little early for the starter to be ready, so giving it more time to develop will also help. How does it smell?
Not much diff. On day 7. No bubbles & no rise. Changed bottle as of day 6.
Hi VP! There’s a few other variables to consider. Try using filtered water instead of tap and also, be sure to use fresh flour. Sometimes it takes longer than 7 days for a starter to develop.
Yes, I have started using filter water. And it is fresh flour i bought to get this starter going. Will give some time more.
Great guide!! I’m wondering though…I want to dive into the world of sourdough, but I truly don’t bake bread that frequently. Once a week seems extensive as I’m just one person lol. Do I just have to keep feeding it and storing it in the fridge? Or should I not bother?😅
Hii Diane! You should bother!! Baking for one is totally doable. I bake for two. Most of the time at least 1/2 a loaf will go into the freezer. Sometimes I bake two boules at a time, and stick a full loaf in the freezer. Sourdough freezes and thaws really well! As for your starter, after it’s established, just stick it in the refrigerator. I feed mine about 8-12 hours before mixing (so in the morning, then it’s doubled in size by evening). If baking biweekly or even monthly, I would make sure to feed it at least weekly, just to keep it healthy and strong. Keep us posted, okay?
Hi! I’m currently on day 15 with bubbles but no rise. Using King Arthur bread flour for my starter. I’ve mostly kept it on top of the fridge, temp is usually between 68–75 degrees indoors, I tried leaving it overnight in the oven with the light on with no luck as well. Feeding every 24 hrs, 1:1:1. Any ideas?
Hi Rebecca! The bubbles tell me you have good activity, but not quite enough to double your starter. I would start feeding every 12 hours. The temperature is good, as is your ratio. Keep going! How does it smell?
Testing out the 12 hr feedings now, I started about 3 days ago. It’s no longer stinky, smells yeasty and I was actually able to make some discard crackers that were pretty good. Still no rising yet
Hi Rebecca! Thanks for the update. Sounds like you’re on the right track! I’d keep going with the 12 hour feedings. Have you tried using filtered water? Fresh flour?
Hi! I haven’t tried filtered water, but I’m using fresh flour. After about another week of feeding every 12 hours, I’m getting bubbles throughout. Noticing that when I feed it, it’s smelling like acetone. Still no rising. Thoughts?
Hi Rebecca… oh no! That’s not the smell we’re after. I maintain my starter with all purpose flour, so I’m not sure if the bread flour could be impacting it, the water, or environment. If you’re willing to carry on, you may need to experiment a bit. I’m thinking trying a different feeding ratio like 1 part starter, 2 parts flour and water to reduce the acidity.
Mine doubled on day 6, looked bubbly throughout, smelled great but didn’t pass the float test. Now, a day later, after continuing the process of feeding and discarding it’s no longer rising as well. Is this normal? Do I keep up with daily feeding until it floats?
Hi Molly! Thank you for sending the details of your starter. I would continue feeding it until it passes the float test. It sometimes takes longer than seven days to create a balanced culture that’s ready to leaven bread. If you’d like to try feeding twice within a 12 hour period, they may help boost activity. Keep us posted, okay?
I’m feeding it every 12 hrs. It’s rising, almost doubling within 7 hrs. Still doesn’t float. I’ll keep at it. Thank you
Thanks for all the great information. Love it & will start it today.👍
Hi Marsha! Thank you for your note. Keep us posted, okay?
Starter day 7. Smells like flour and water. Doesn’t seem to be doing much of anything. Never gets much bigger. Kitchen about 68 degrees. Tried upping the temp but no real change
Hi Curt! How can I help? It’s not uncommon for a starter to take longer to develop. If you’ve not tried it, put your starter in a turned off oven with a light on to encourage activity.
I threw out my first batch but the one I started 1/3 is doing better. It does pass the float test and while it has not doubled in size, it has grown. But the smell is not what I expected. I get a bit of an alcohol smell. Is this normal?
Hi Curt! So glad to hear you’re seeing activity in your culture. It’s not unusual for the starter to have characteristics you described as the culture develops. Your starter is ready when it at least doubles in size, is bubbly throughout the culture, elastic when pulled and has a pleasant sweet-sour aroma. It should also pass the float test. Because of the variables associated with creating a sourdough starter, it can take longer than 7-8 days. Keep in touch, okay?
After 3 weeks I have a strong starter that more than doubles in size. Using a combination of the oven with light on and then with the door ajar. Now for my first attempt at multi grain seeded bread. Thanks for the help!
Thank you for your note, Curt! Your diligence has paid off with a ready to bake with starter!
This is how I make my starter….I appreciate the tips/info on keeping it going!
Thank you for your note, Pam!
I just started my starter today and looking forward to making the bread.
Can you explain in detail how to get the discard and how much starter you need to have left over for making another bread at a later time. Thanks
Emilia
Hi Emilia! The discard occurs after your sourdough starter doubles in size, then falls. The portion that falls now becomes discard and/or in part, what you use to feed to create a new doubled in size sourdough starter. You don’t need much leftover starter (discard) to feed for use in a new bread recipe. You’ll notice in this starter recipe, I use 60g starter + 60g water + 60g flour to feed. This is just for consistency, a starting point and, it’s easy to remember. But you can use as little as a teaspoon leftover starter while feeding equal parts water plus equal parts flour to make a 100% hydration sourdough starter. If your bread recipe calls for 100 grams sourdough starter, you can use a teaspoon (or more) sourdough starter + 55 grams water + 55 grams flour (yields 110g + one teaspoon starter). This will give you enough for your bread recipe plus just a little leftover to then feed again. Double it if you want to bake two loaves. Please keep us posted Emilia!
Thank you for your advice. The sourdough bread was deliciously good.
Hooray! So happy to hear Mil!