How To Make Sourdough Starter

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If you’ve ever wondered how to make sourdough starter, this is your complete guide! Traditional 7 day sourdough starter with perfect results, every time. Just 5 minutes and you are on your way to sourdough bread, pancakes, cakes and more.

Table of Contents
  1. Does sourdough really take a week?
  2. Tools Needed to Make Sourdough Starter
  3. Two Key Ingredients for Any Sourdough Starter
  4. How To Make Sourdough Starter
  5. When is starter ready to bake with?
  6. And for fun…name your starter!
  7. What and When to Feed Sourdough Starter
  8. How much sourdough starter to keep?
  9. Books that Will Help You Learn Sourdough
  10. How to Make Sourdough Starter Recipe
  11. Sourdough Recipes We Love
  12. Sourdough Discard Recipes

What do you do when your spring isn’t turning out anything like what you thought it would be? You bake bread. Because the aroma of freshly baked bread brightens even the longest, darkest days.

For the past two years I’ve been tackling two types of sourdough. One is a sweet sourdough, the starter needed for this Amish Friendship Bread. The other sourdough is a classic sourdough that bakes up beautiful loaves of bread, biscuits, waffles, pancakes and even a chocolate cake.

sourdough starter in a pint jar

Today we’re sharing everything we’ve learned about sourdough. Although we used to make a lazy sourdough using commercial yeast, we’ve realized just how easy (and absolutely wonderful) a traditional sourdough starter with just flour and water is.

Does sourdough really take a week?

You’ll want to plan a week to get this sourdough active enough to rise a loaf of bread. Yes…a week seems like a long time, but it is 100% worth it. And once that week is done, you can easily have a loaf of homemade artisan bread anytime you want.

Tools Needed to Make Sourdough Starter

There are a few things you’ll need to have on hand if you want your bread to turn out in the best possible way.

  • kitchen scale – You can measure by volume, but for the best results, we recommend investing in a kitchen scale. It’s worth it.
  • sourdough jar – These jars hold sourdough beautifully. I love that they are glass so you can see the fermentation. They give lots of room for the starter to double. And they seal nicely when you need a break from baking bread. 

Do you absolutely need a kitchen scale? I’ve had readers tell me that in the olden days they did not have kitchen scales so measuring by volume is fine. And in theory, that is true. But when you are getting started and learning how much flour and water to add, it’s best if it is very precise. Then as you become a pro you can measure by volume if you’d like.

Did you know?

Don’t store your sourdough starter in a metal container. Not all metal is created equally and acids react to metals. Use glass for the safest results.

Two Key Ingredients for Any Sourdough Starter

It’s important to use unbleached flour and non-chlorinated water for sourdough starter. 

  • Non-Chlorinated Water. Chlorine can kill the yeast as it tries to grow. Use filtered water for best results.
  • Unbleached Flour. Bleached flour does not have as much natural yeast as unbleached flour does. Will bleached flour work? It may. But when you are beginning and want to have no issues pop up, it is best to work with unbleached flour.

How To Make Sourdough Starter

We’re going to talk about the sourdough process in days. Plan for 7 days to work with the sourdough. It won’t take long at all each day…less than 5 minutes after you get it going!

A note before you begin. Our starter begins with unbleached whole wheat flour. The only time you’ll use whole wheat flour is on day 1. After that you can use regular unbleached flour.

Day 1. 

Start with a clean glass jar. I use a pint size mason jar when I am beginning a starter, but a weck jar or other glass jar will be fine too. You’ll just want it to be able to hold about 2 cups so that it can handle the rise of the starter.

Place the jar on the kitchen scale. Turn the scale on and make sure it is reading 0 grams. If it isn’t, press the “tare” button to get the display to read zero. 

first step of making a sourdough starter

Add 60 grams of whole wheat flour and 60 grams of warm, non-chlorinated water. The mixture will be very, very think. It won’t be impressive at all to start. But just wait. 🙂

day 1 of sourdough starter

Cover the jar loosely with plastic wrap and let it sit at room temperature, of in a spot where the room temperature is slightly warmer.

Day 2.

Check the starter. You’re looking for bubbles to form. If you don’t see any, it is ok because they come and go fairly quickly. Don’t mix it. Just check it, then let it sit again for another 24 hours.

day 2 of sourdough starter

Day 3. 

This is the first day you’ll feed the starter. Feed it no matter what it looks like. At this point the starter is going to be “stretchy”.

stretchy sourdough starter in a jar and on a spoon

Pull out half of the starter and throw it away. Use your kitchen scale to again add 60 grams of all purpose, white, unbleached flour (remember…you only use whole wheat that first day)  and 60 grams of warm water. 

day 3 sourdough starter

Mix it all together. It will still be really thick. Cover loosely with plastic wrap.

Day 4, 5, and 6. 

Discard half of the starter and feed as you did in Day 3. You’ll do the same thing each day no matter what the starter looks like. Discard half, and feed with equal amounts of flour and warm water.

day 4 sourdough starter

As these three days pass you’ll notice a natural rise and fall to the starter. This is an important process to observe because it will tell you when the starter is ready to bake with and when it is hungry. You can use a rubber band (or a piece of tape) on the jar to mark where the starter is when you feed it, then how it doubles as the starter grows. 

day 5 sourdough starter
day 6 sourdough starter

Day 7.

Your starter should be very bubbly and you are almost ready to bake! It should have a sweet and tangy aroma. It should not be a sharp or harsh smell. It should look light and airy.

If your starter does not look like this, you might want to continue the feeding process for a few more days before using it.

When your starter looks like this, it means it is ready to start baking the baking process!

top view of bubbly, active sourdough starter

When is starter ready to bake with?

Starter is ready when it is bubbly and in the “doubled” stage. If you are wanting to bake bread and the starter is “deflated”, feed the starter, wait a couple of hours and it should be doubled and ready to bake with.

Try the float test

Drop a little bit of starter into a glass jar. If the starter floats, it is ready to bake with. See the picture below.

sourdough starter in a glass jar

And for fun…name your starter!

Once you have your “sourdough baby” it’s time to name it! We named ours Clint. You know…for “Clint Yeastwood”. Because we’re corny like that! 🙂

What and When to Feed Sourdough Starter

If you are storing your starter at room temperature, you’ll need to feed it daily. Depending on how much you keep, you can discard about half the starter (use it in sourdough pancakes) and feed it equal amounts of the unbleached all-purpose flour and non-chlorinated water.

If you don’t use your sourdough often, seal it and store it in the refrigerator. Feed it weekly with equal amounts of flour and water. There will be a cloudy liquid on top of the starter. That is called “hooch” and it means your starter is hungry. Stir that liquid in, then feed. Do this weekly. I like to set a reminder on my phone to go off once a week. That way I always have starter on hand.

Once your sourdough is refrigerated, be sure to remove it from the fridge 12-24 hours before you are ready to bake. Mix it, feed it, then watch for it to bubble. If it doesn’t bubble, discard half of the starter and feed again with equal amounts of water and flour. 

You’ll learn the timing of your own starter and know how long it takes to get it bubbly and active after a few times.

sourdough starter in a sealed jar with name "clint"

How much sourdough starter to keep?

You can replenish your starter after you’ve used some up by adding 25 to 50 grams of flour and an equal weight of water to at least a ¼ cup of starter.

If you have an active starter, it’s so easy to quickly grow more sourdough if you’re needing a large amount. There is no need to keep huge amount of it in your refrigerator. 

And that’s about it! Please share your hints for making sourdough. What have you had success with? I know many of you are pros and can help me along my sourdough journey!

Books that Will Help You Learn Sourdough

Sourdough Starter in a jar with a tag
Sourdough Starter in a jar with a tag

How to Make Sourdough Starter

4.80 from 35 votes
If you've ever wondered how to make sourdough starter, this is your complete guide! Traditional 7 day sourdough starter with perfect results, every time. Just 5 minutes and you are on your way to sourdough bread, pancakes, cakes and more.
Prep Time 20 minutes
Resting Time 7 days
Total Time 5 minutes

Equipment

Ingredients
 

  • 60 grams unbleached whole wheat flour
  • 300 grams warm non-chlorinated water (divided)
  • 360 grams all-purpose unbleached flour (divided)

Instructions
 

Day 1.

  • Start with a clean glass jar. I use a pint size mason jar when I am beginning a starter, but a weck jar or other glass jar will be fine too. You’ll just want it to be able to hold about 2 cups so that it can handle the rise of the starter.
  • Place the jar on the kitchen scale. Turn the scale on and make sure it is reading 0 grams. If it isn’t, press the “tare” button to get the display to read zero.
  • Add 60 grams of whole wheat flour and 60 grams of warm, non-chlorinated water. The mixture will be very, very think. It won’t be impressive at all to start.
  • Cover the jar loosely with plastic wrap and let it sit at room temperature, of in a spot where the room temperature is slightly warmer.

Day 2.

  • Check the starter. You’re looking for bubbles to form. If you don’t see any, it is ok because they come and go fairly quickly. Don’t mix it. Just check it, then let it sit again for another 24 hours.

Day 3.

  • This is the first day you’ll feed the starter. Feed it no matter what it looks like. At this point the starter is going to be “stretchy”. Pull out half of the starter and throw it away. Use your kitchen scale to again add 60 grams of all-purpose unbleached flour and 60 grams of warm water.
  • Mix it all together. It will still be really thick. Cover loosely with plastic wrap.

Day 4, 5, and 6.

  • Discard half of the starter and feed as you did in Day 3. You’ll do the same thing each day no matter what the starter looks like. Discard half, and feed with equal amounts of flour and warm water.
  • As these three days pass you’ll notice a natural rise and fall to the starter. This is an important process to observe because it will tell you when the starter is ready to bake with and when it is hungry. You can use a rubber band (or a piece of tape) on the jar to mark where the starter is when you feed it, then how it doubles as the starter grows.

Day 7.

  • Your starter should be very bubbly and you are almost ready to bake! It should have a sweet and tangy aroma. It should not be a sharp or harsh smell. It should look light and airy.
  • If your starter does not look like this, continue the feeding process for a few more days before using it.
  • Once your starter is light and airy, it's time to bake with it! Place the active starter in a clean jar that it will continue to live in as you feed it.
  • Click here to make our favorite artisan sourdough bread recipe.
Course Bread
Cuisine American
Keyword bread, comfort food

Sourdough Recipes We Love

We’ve had so much fun working with sourdough and creating all the things! Try one of our favorite recipes, both with discard and active starter.

Sourdough Discard Recipes

Still have discard? You’ll love these recipes!

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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Hayley
2 years ago

Hi Julie
My other question is- can you use almond flour to make a sourdough starter

Jeffrey
2 years ago

Mine is runny, but bubbling and doubling. On day 5 now, and I’m doing the replacement/feeding in the morning. There’s also hooch by the evening. I’m weighing ingredients as well and discarding about half each day. I noticed from day 2 a strong smell (almost like bile?) that’s started to get less intense but it still whiffs up when I mix the hooch back into the mixture. Is this normal?

Anne Goodwin
2 years ago

5 stars
Your starter recipe is great, AS IS the bread recipe that is linked. I am in my 6th decade of life and up until now, had never made a loaf of bread that I was happy with … It turned out great and the crumb was perfect! Thank you for your help!

Tom Chapman
2 years ago

After 4 weeks of trying and failing with other recipes, I found one that works. This one! Thanks so much for the labors you put into creating it and posting it. First loaf of bread turned out well. Need to work on post-rise folding and timing, but flavor is really good. Two questions on starter: 1. Keeping in fridge for week. To clarify on your instructions above, when I take it out to feed it (whether to use or just to feed), assume discard half first and then feed with usual 60g of flour and water? 2. Some recipes, like… Read more »

Kd
2 years ago

I am on day 5. My starter doesn’t look like your pictures. The only best day was Day 2 when the mixture was thicker with some bubbles. But as the days went on it got more liquidy with just bubbles on top. I measured with the scale of 60 grams each unbleached flour and filtered water, discarding half the mixture. Don’t know what went wrong but not a successful sourdough starter for me.

Laura from San Diego
2 years ago

This is the best blog I’ve read on sourdough starter and sour dough!!!! I’m a lifelong baker who has never managed to bake up beautiful loaf. Pastry, pies, cakes, biscuits…. basically anything without yeast. This Quarantine was the perfect opportunity for me to perfect bread. Your starter is my 6th attempt and it’s worked perfectly!!! Your suggestions on non-chlorinated water and NOT stirring or feeding until Day 3 has seemed to be the two tricks that helped my success. Thanks also for your sour biscuits, sour pancakes, and sour rolls 😀 it’s making me excited to taste the bread. Cross… Read more »

Don Hetterscheid
2 years ago

I was looking for someone with the traditional method. Glad to find it. I did it several years back but didn’t eat enough bread to make it worth it so I stopped. Couldn’t remember everything now though. San Francisco style uses a little milk in the starter on first step. It amazes me how much people rely on Yeast and find sourdough hard to do since commercial yeast was only invented in the 1890’s or so if I remember the history right. The passover bread of the Bible was unleavened because they did not have the time to make it… Read more »

Nicky
2 years ago

This is great! I’ve read so many different things on so many different blogs. This one just clicks. Question for you: When my started was given to my by a friend she told me to just add 50g flour and 50g water twice a day, 8-12 hours a apart but didn’t say to discard any…so of course that quickly started to grow like crazy and I started discarding…then started doing my own research because I figured the info she gave me was incorrect. I’ve also read it should be 1 part starter, 1 part flour and 1 part water. All… Read more »

Deborah Cassidy
2 years ago

Hi. I am on day 10 of the starter and it just isn’t rising or bubbling. I smells nice and doesn’t look bad but is just a thick paste with watery liquid on top. I am keeping it warm and feeding but it just isn’t looking right. Do I start again? Or can I kick start it with some yeast!? Any help appreciated.

Bela
2 years ago

My starter is bubbling already its the 3rd day, i just fed it with flour and water at 7am and its doubled risen and bubbly !!!what should I do ?just keep going on till day 7? Im afraid it will die ..

Sam
2 years ago

I am on day 10 of the starter and it has not risen at all; I can see little bubbles on the top. I have followed the recipe and am weighing everything on a kitchen scale. I was leaving the jar on my kitchen counter but tried the oven with the light on for the past two days–no difference. Should I give up? Can I add some yeast to it to give it a kick start?

Ms. Stacy Fletcher
2 years ago

How to make it extra sour? As I love the really sour sourdough breads as well as pancakes.
Thanks!

Liana P
2 years ago

I went to culinary school after I got my B.S. in Hospitality Management. I went the culinary arts route vs. the baking & pastry arts route. So baking hasn’t been something I’ve done a whole lot of with the exception of cookies, cupcakes, carrot cake & flourless chocolate cake. Sourdough bread is a whole new game for me. My husband has been put on a low FODMAP diet by his gastroenterologist to help mitigate his symptoms. His dietician from his care plan has said if he is going to have bread it needs to be sourdough. Your blog was the… Read more »

Allie
2 years ago

Should I stir the starte first and then discard half of it?

Wendy B King
2 years ago

What is the purpose of throwing away some of the starter after day 3 and days after? I don’t like to be wasteful.