Welcome to Sourdough 101.
Chapter 1: Creating Your Starter

Creating and Maintaining a Starter

Complete & Continue Next Lesson Learn More

What is a Sourdough Starter?

A sourdough starter is a naturally fermenting mixture of flour and water that captures wild yeast from the environment. Over time, the yeast and bacteria in the mixture form a thriving colony, bubbling with life. This starter replaces commercial yeast and becomes the engine that makes your bread rise.

How to Create Your Own Starter (7-Day Process)

Making a sourdough starter is easy, but it requires patience. Follow these steps, and in just one week, you’ll have a bubbly, active culture ready to bake with!

What You’ll Need:

  • Unbleached all-purpose or whole wheat flour

  • Filtered or dechlorinated water (room temperature)

  • A glass jar or bowl (at least 500ml capacity)

  • A spoon or spatula

  • A kitchen scale (optional but recommended)

Step-by-Step Guide

Day 1: Mix & Begin

  1. Combine 60g (½ cup) of flour and 60g (¼ cup) of water in your jar. Stir until well combined.

  2. Cover loosely with a lid or cloth to allow airflow while preventing dust from getting in.

  3. Let it sit at room temperature (21-25°C / 70-77°F) for 24 hours.

Day 2: Check & Feed

  • You may see a few bubbles forming—that’s a great sign!

  • Discard half of your mixture (about 60g) and add fresh 60g flour + 60g water. Stir and cover again.

Days 3-5: Bubbles & Aroma Develop

  • By now, your starter should be bubbly and have a slightly tangy, yeasty smell.

  • Continue the same feeding process: discard half, then add 60g flour + 60g water once every 24 hours.

  • If your kitchen is warm, you might notice it becoming more active quickly.

Days 6-7: Strong Activity & Readiness Test

  • Your starter should now double in size within 4-6 hours after feeding.

  • The smell should be pleasantly tangy, like yogurt or mild vinegar.

  • To check if it’s ready to bake with, perform the float test:

    • Drop a spoonful of your starter into a glass of water. If it floats, it's airy and ready to leaven bread!

Maintaining Your Starter

Once your starter is active, it needs regular feeding to stay strong.

Daily Feeding (If Baking Often):

  • Keep at room temperature and feed every 24 hours:

    • Discard half, then add 60g flour + 60g water.

Weekly Feeding (If Baking Occasionally):

  • Store in the refrigerator and feed once per week:

    • Discard half, then feed as usual before returning to the fridge.

How to Revive a Neglected Starter

  • If your starter has been unused for a while, it may develop a dark liquid (“hooch”) on top. Stir it back in or pour it off.

  • Feed it twice daily at room temperature for 2-3 days to restore strength.

Your Starter is Ready—What’s Next?

Congratulations! You’ve created a living sourdough starter, and you’re now ready to bake your first loaf. In the next section, we’ll explore how to mix, knead, and ferment your dough to bring your sourdough to life.

FAQ

  • You can start with unbleached all-purpose flour, but many bakers find success (and a slightly faster fermentation) using whole wheat or rye flour in the early days. These flours contain more nutrients and wild yeast, giving your starter a strong, healthy foundation.

  • That dark liquid is called hooch—a natural byproduct of fermentation. It usually means your starter is hungry. You can stir it back in for a more sour flavor or pour it off before feeding. Either way, it’s not harmful.

  • A healthy starter should be bubbly, smell pleasantly tangy, and double in size within 4–6 hours of feeding. The float test is a helpful indicator: drop a spoonful of starter into water—if it floats, it’s airy and ready to leaven bread.

  • Yes! Once your starter is mature and stable, you can refrigerate it and feed it just once a week. This slows fermentation and makes it easy to maintain. Just bring it back to room temperature and feed it once or twice before baking again.

  • Yes, at least during the early days. Discarding keeps the acidity in check and ensures your yeast and bacteria don’t become diluted. As your starter matures, you can repurpose the discard in pancakes, crackers, or flatbreads—nothing goes to waste.

  • Not necessarily. Starters can be slow to wake up, especially in cooler kitchens. Try moving it to a warmer spot (around 75–78°F / 24–26°C) and continue feeding once every 24 hours. If there’s no activity after 6–7 days, you can begin again with fresh flour and filtered water.