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sourdough starter

How to Make a Sourdough Starter (Step-by-Step Guide)

Learn how to create a bubbly, active sourdough starter from scratch using only flour and water. Perfect for beginners wanting to bake professional-grade bread at home.
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Prep Time 7 days
Total Time 7 days
Servings: 1 Starter Jar
Course: Bread Base, Ingredient
Cuisine: International, Traditional
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 500 grams All-purpose Flour Unbleached is best
  • 500 ml Filtered Water Room temperature

Equipment

  • 1 Glass Jar (Mason Jar) 1-quart size is ideal
  • 1 Wooden Spoon Avoid metal if possible
  • 1 Kitchen scale For precise measurements (Optional)
  • 1 Breathable Cloth Or loose lid

Method
 

  1. Day 1 Mix 60g flour and 60g water in the jar. Cover and rest for 24h.
  2. Day 2 Discard half the mix. Add 60g flour + 60g water. Stir well.
  3. Day 3-5 Repeat the Day 2 process (Discard + Feed) every 24 hours.
  4. Day 6-7 Feed every 12 hours until it doubles in size and gets bubbly.
  5. Final Test Perform the Float Test in water to check readiness.

Notes

  • The "Hooch" (Dark Liquid): If you see a dark, watery liquid on top, don't worry! This is called "hooch." It just means your starter is hungry. Pour it off or stir it in, and feed your starter immediately.
  • Water Quality: Always use filtered or bottled water. Chlorine in tap water can kill the natural yeast you're trying to grow.
  • Temperature Matters: A warm spot (21°C–24°C) is perfect. If your kitchen is cold, the process might take 10–14 days instead of 7.
  • Don't Toss the Discard: You can use the "discard" (the part you remove before feeding) to make delicious pancakes, waffles, or crackers once it starts smelling sour but isn't yet strong enough for bread.
  • Metal vs. Glass: While stainless steel is usually fine, glass jars are best because you can see the bubbles and track the growth easily.