How to Make and Care for a Sourdough Starter

A step by step process of how to make and care for a sourdough starter. I know sourdough can seem daunting, especially if you’re not used to making bread in general. But with some simple steps and the right knowledge you can create and care for your own sourdough starter. And just like anything its a skill that takes time and practice but reaps a new hobby and some delicios baked goods.

A few years ago I decided to make a sourdough starter from scratch. I didn’t know of anyone local that I could borrow one from. So, after some research I decided it seemed pretty simple and I would try to make my own instead of ordering one.

Three years later I still use that same starter. It has taught me a lot and has made a lot of yummy baked goods as well as a lot of hard loaves! Turns out making a starter is the easiest part! It’s learning how to maintain and bake with one that’s more of a learning curve.

In this post I’ll walk you through step by step on how to make a sourdough starter and answer the most common questions people have on how to use and care for it. Remember, this is a skill and can be a pretty fun hobby. Go into it knowing you’re only going to get better with time.

How to Make a Sourdough Starter

What You’ll need:

Glass jar or bowl. I like to use a wide-mouth glass mason jar.
Wooden or Silicone spoon/stirrer.
Towel or mason jar lid
You can also get this handy sourdough kit if you want to get fancy and keep track of temp and measurements more easily.

First Day : Creating a Sourdough Starter

Mix 1 cup of all-purpose unbleached flour or whole wheat flour and 1 cup of filtered water in a clean glass or ceramic container.
Stir until the mixture forms a thick, pancake-like consistency.
Cover loosely with a lid or tea towel and let it sit at room temperature (around 70°F) for 24 hours. I use mason jars and just sit the lid on top without screwing it on.

*note: Some people feel starting with whole wheat flour creates a stronger starter. If you want to start with whole wheat to get it established you can later switch to unbleached all purpose flour when feeding to maintain it.

Second Day: Feed and Discard

Discard half of the starter. This is to save you flour! Otherwise, you would be feeding a huge bowl of starter by the end of the week.
Add 1 cup all-purpose unbleached flour and 1 cup of filtered water to the remaining starter.
Stir until well combined, cover, and let it rest for another 24 hours.

Third Day: Building Momentum

Repeat the feeding and discarding process from Day 2.
You may begin to notice small bubbles forming and a slightly sour aroma developing.

Fourth Day: Strengthening the Starter

Once again, discard half of the starter.
Feed the remaining starter with 1 cup of all-purpose flour and 1 cup of filtered water.
Stir well, cover, and allow it to continue fermenting for another 24 hours.

Fifth Day: Active Fermentation

By now, your starter should be showing signs of increased activity, with more bubbles and a tangier aroma.
Repeat the same feeding and discarding process except feed it every 12 hours (morning and night) instead of 24.

Sixth Day: Maturation Process

Your starter may begin to double in size within 4-8 hours of feeding, indicating its readiness for baking.
Continue to feed and discard as usual, paying close attention to how it looks (bubbly) and its aroma (pleasant tangy smell). Feed it every 12 hours to keep your hungry developing starter happy.

Last Day: Ready to Bake

You did it! Your sourdough starter is now active, ready to be used! Your sourdough starter will continue to get stronger every time you feed it. So though, it may be ready to use, it will take some time for it to be strong enough for a loaf of bread. I recommend starting with simpler recipes like english muffins, donuts, etc!
Before baking, discard half of the starter and feed it one final time to ensure optimal performance. The best time to use it is when it has doubled in size and you notice the slight dome on top from rising has leveled out. That’s optimal but not the only time it can be used just aim for risen not deflating.

Common Questions:

You now have a sourdough starter but I’m sure you still have lots of questions, I did too! When it comes to sourdough starters, many people have questions about the process, maintenance, and troubleshooting. Here are some of the top questions people have and their answers. If you have a different one leave it in the comments.

What is a sourdough starter? & What are the benefits of Sourdough Starter?

People often wonder what exactly a sourdough starter is and how it differs from commercial yeast. It’s a mixture of flour and water that captures wild yeast and bacteria from the environment that was the method used to bake bread before commercial yeast was developed. The benefit of using a starter is that it breaks down the phytic acid making the bread easier for your body to digest. Commercial yeast doesn’t do this which is why a lot of people now have a hard time tolerating gluten.

How often do I need to feed my sourdough starter to care for it?

Maintaining a sourdough starter involves regular feedings to keep it healthy and active. You will need to feed your starter at least once a day. In the summer months if you keep your house on the warmer end you will need to feed it twice a day. You can tell if your starter is looking really runny by the end of the day and developing hooch on top. This is a liquid that develops on the top of your starter.

What flour should I use for my sourdough starter?

The type of flour used can influence the flavor and activity of a sourdough starter. It is up to you and what you like! We use unbleached all purpose flour to feed our starter and use different flours to bake with depending on what we’re making.

Why is my sourdough starter not rising?

When a sourdough starter doesn’t show signs of activity or fails to rise, theres a few things to consider. Make sure the enviroment warm enough, cooler homes can cause slower rising. Is it being fed daily? Check for funky smells or discoloration. This can mean its contaminated. Also, make sure its getting the right amounts of flour and water. I sometimes do a higher flour ratio when preparing it to bake with.

How can I tell if my starter is ready to use?

Determining when a sourdough starter is mature and ready for baking can be challenging as a newbie. There are several visual cues to look for. Things like lots of bubbles, it should double in size after a feeding (over a span of 4-8 hours), you’ll also notice it has a pleasant sour aroma. A way to test your starter is to drop a little dollop in a cup of water. If it floats it is ready to use.

Can I store my starter in the refrigerator?

Yes! You can store it in the fridge for weeks or even months! They are pretty resilient. Feed your starter then pop it in the fridge while you’re away from home or just won’t need it for a bit. When you’re ready to use it again pull it out and return to regular feedings.

Can I use tap water for my sourdough starter?

No, you don’t want chlorine or anything in your starter that will impact the good bacteria colony growing. Use filtered or bottled water. We used a gravity fed filter when we lived in town and didn’t have well water.

What is the difference between sourdough starter and discard?

A sourdough starter is the living culture of wild yeast and lactobacilli bacteria that you cultivate to leaven your bread dough. It’s the active mixture of flour and water that provides rise and flavor to your sourdough bread.

Sourdough discard, on the other hand, is the portion of your starter that you remove and discard before feeding it. This discard can be used in recipes for various baked goods, like pancakes, waffles, crackers, or even pizza dough. It’s called “discard” because it’s removed from the starter and not typically used to leaven bread due to its lower activity level compared to the fully fed starter.

I like to keep a big jar in the fridge to pour discard in. It’s great to use for all kinds of recipes. It’s also nice to have if something happens to your main starter. You can pull some discard out of the fridge and feed it, making it a starter again.

How do I revive a neglected starter for sourdough?

If your starter has been in the fridge for months and has developed a nice layer of black hooch it’s still usable. With a little love and care you can have it up and running again in just a few days. Pull it out of the fridge and give it a good stir. Discard all but 1 cup. Feed with one cup of flour and one cup of filtered water. Repeat for three days then you should have a happy bubbly starter ready to bake with!