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Sourdough Starter - How to make a sourdough starter?!

Don’t we all love fresh bread that comes straight out of the oven?! Their crispy edges and their slightly airy and tender center make us crave for more and more and more and more ;). Well here is the good news; these sourdough starter steps are the perfect guide to make delicious bread on your own. While I'd say sourdough starters are pretty easy, sometimes they can be tricky as well! You just need to keep feeding them until they are happy, because at the end they are kind of like plants or pets. So don’t give up!

Sourdough Starter Ingredients

There are 2 things you need to have on hand for this recipe. White flour and water.

  • Flour - I am using white, unbleached flour

  • Water - Warm water, that’s it!

Sourdough Starter Tips

  • Don’t get frustrated with the process! - The whole process takes about 7 days from start to finish. However, it's not uncommon for the starter to take up to two weeks or more to take effect. It all depends.

  • Is it too difficult to do?! - Absolutely not! You basically put flour and water in a jar, feed it more flour and water over time, then wait for it to bubble and double its size.

  • Storage - If you bake frequently, store your starter at room temperature (feed it once or 2x daily to keep it active). If you only plan to bake every now and then, store it in the refrigerator to keep it firm (feed once a week)

  • Feeding - Have a set time, meaning if you get in the habit of feeding your starter in the morning, keep on feeding it in the morning.

  • Too Much - If you come to a point where you have too much starter, pour it into a new jar, and keep on feeding it the same way as you do with your original. Important; A starter will more easily stay alive/active if its jar is not too full. So either slow down its growth, bake more bread to lighten your starter, or add new jars!

  • Fridge - taking the starter out - I got into the habit of taking my starter out of the fridge a day before I want to make bread dough. Meaning, if I want bread on Saturday morning, I would take my starter out of the fridge on Thursday, feed it on Friday morning, and use it for the bread dough on Friday afternoon.

  • Fridge - putting the starter back in - In order to put the starter back into the fridge to slow down its growth and activity, feed the starter the morning you intend to place it into the fridge. Example, feed your starter as usual, let it sit and bubble for a couple of hours, and then in the afternoon or so put it into the fridge.

Ingredients - What you need

Medium - it's a growing process 
  • White/All-purpose Flour

  • Water

  • Fork or a spoon

  • Jar/glass container

  • Measuring Cups


Day #1: Combine 1⁄2 cup of flour and 1⁄4 cup of warm water in a large glass. Stir with a fork until smooth - the consistency is thick and pasty. Cover with a lid and let rest in a warm place for 24 hours. The temperature is important.

Day #2: Check for bubbles on the surface. If you don't see anything, it's fine. You don't have to do anything now. Let the starter sit for an additional 24 hours

  • During the creation process, and even after your starter is made, a dark liquid can appear on the surface. This liquid is called a "hooch" and is an indication that your starter needs to be fed. It is normal. Every time you see this liquid it is best to remove it along with a discolored starter. However, just leave the it alone on Day #2. You can remove it tomorrow when you start feeding.

Day #3: Remove and discard a little bit of your starter from the jar. The texture will be very stretchy. Pour 1⁄2 cup of all-purpose flour and 1/4 cup of warm water into the glass. Mix with a fork until well combined. Cover it and let it sit in your warm place for another 24 hours.

Day #4, 5, 6: Keep feeding your starter - remove and discard a little (if necessary), adding 1/2 flour + 1/4 warm water every day.

Day #7: By now the size of your starter should have doubled. You should see lots of large and small bubbles. If these conditions are met, your starter is now active and ready to go!

  • Remember! = If your starter isn't ready at this point, which is common due to temperature issues (too cold), timing, and other factors, continue feeding for 1-2 weeks or more. Please be patient!


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