How to Make Sourdough Starter
Sourdough Starter is a natural leaven for breads that is a healthier substitute to commercial yeast due to its fermentation process. It’s a live fermented culture of flour and water that breakfast down the gluten and starches in baked goods/breads, making it more digestible and healthier for the gut!
How long does it take to make sourdough stater from scratch?
Sourdough starter takes about 7-10 days to make from scratch to allow plenty of time for the fermentation process to grow strong enough to be used as a natural leaven in your breads and baked goods.
How to make sourdough bread with sourdough starter?
I have my Youtube video below that goes into step-by-step details about both my sourdough starter and sourdough bread process below, but you can also click here for the sourdough bread blogpost.
Bake with me!
How to Make Sourdough Starter
Equipment
- Kitchen Scale
- Glass Jar
- Rubberband
Ingredients
- All Purpose Flour, or bread flour
- Water
Instructions
Day 1:
- In a large, clean glass jar, mix together 50 grams flour and 50 grams water until a sticky paste (all flour is absorbed). Cover with the jar lid and set aside in a warm environment for 24 hours.
Day 2:
- Remove 50 grams of the sourdough starter from the jar into a bowl. Discard the leftover, unused sourdough in the jar. Rinse out the jar with warm water until clean. Do NOT use soap!
- Add 50 grams flour and 50 grams water to the bowl with the starter. Mix until all flour is absorbed.
- Add back into the cleaned glass jar. Cover with the jar lid and set aside in a warm environment for 24 hours.
Day 3-7:
- Repeat the same exact process of Day 2 until Day 7.
- At Day 3 or 4, you can use a rubber band to mark the height of the sourdough when you first fed it to watch how much it will rise over the next 24 hours.
How to Keep up with the Sourdough Starter:
- Sourdough starter needs to be fed every 24 hours when sitting out on the counter. You will always feed it the same exact ratio for starter, flour, and water. For example: If you keep 100 grams starter from the jar, you’ll mix it will 100 grams flour and 100 grams water. Discard any sourdough in the jar outside of the 100 grams.
- If you don’t plan on using the starter for a few days, you can place it in the fridge for up to 5-6 days without having to fed it. When you take it out, just fed it as normal.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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Thank you for sharing this recipe
My absolute pleaser 🙂
hi , can i make it without a bread basket
Yes! I used to use a bowl covered with a tea towel (dusted with flour) all the time in college!
if the starter doesn’t rise by day 3/4 – am i doing something wrong? I see bubbles tho. Also, is there a reason to put the starter in a different bowl and discard the one in the jar? it would be easier to keep the 50g in the jar and discard the rest and then fill that jar with the starter with the water/flour so i dont have to clean the jar + bowl. Im not sure if there’s a reason for feeding it in a separate bowl so i just want to make sure!
I think if you’re seeing bubbles, then give it 3-4 more days and you should be rocking it! Also, you can totally mix it directly in the jar! It’s just sometimes easier for me to measure it out in a separate bowl so I can make sure I have exact measurements 🙂
Thank you so much for your super easy directions and explanation! I have read so many recipes and always am unsure exactly where the “discard” comes from—I would get out what I needed and then just feed the rest. I had no idea it was a 1:1:1 ratio! I cannot wait to start my own starter! I almost bought some at a farmer’s market. So glad I found you instead. God bless. (And you are so fun to watch, and real!)
Hi Denise!! So happy to be have found each other! Can’t wait to see what you bake up 🙂
Hi!
I was wondering if it mattered what kind of flour we start with? I tried starting with all purpose but it eventually stopped rising around day 4 to 8 so I gave up. I’ve seen a few other recipes start with a whole grain then shift to apf or even continue with whole grain. I want to try again and not give up lol. What’s advice do you have?
Hi ! I was wondering if it matters what water is used. There is a lot online about tap vs bottled water then type of bottled water it’s information overload!
Hi Andrea! I’ve always used filtered tap water 😉 I wouldn’t stress too much over that!
Thank you for sharing this recipe
thank you so much for sharing but how do I store and feed after 10 days of making it?
Hi Elen! You can store it in the fridge without feeding it for intervals of 5-6 days!
hi, I’m going to try your recipe today 🙂 I was just wondering, after keeping the starter in the fridge, and then feeding it again, how long should I wait before I can bake with it? Thanks
Wait about 3-4 hours, until doubled in volume! Yay, so exciting!
Hi Lauren, I’m from South Australia, I absolutely love your website and insta! You’re my favourite influencer.
Sourdough starter has always intimidated me but your instructions are so easy to follow and I’m so excited to see what I can create with sourdough now. Your recipes and content are just so wholesome and encouraging. I also love your garden! Inspired to create my own like yours one day. Thank you for being so inspiring. ☺️
Hi Shani! This really has made my entire week – thank you for taking the time to be so sweet!! You’re amazing!!
If I see bubbles and it’s not rising by day 7, what should I do? It probably has something to do with the fact that I feed it at night, before I go to bed. It gets cold in the kitchen at night, and I think it slowed the fermentation process down. What should I do?
Hi! I also have questions. Is there a temp the water should be? You mention tap or filtered. Should it be warm? Also any tips for keeping jar in a ‘warm environment’?
Hi Nancy! It can honestly be any temperature, but I prefer to do lukewarm water to help give the starter some extra help. And I just place mine on the counter near a window or the oven for warmth 🙂 Hope that helps some!
Hello! I’m wondering if I close the lid of the jar or just rest it on top. Thanks!
I would close it 🙂
Hi Lauren!
I’ve been wanting to make sourdough but it’s always seems daunting with all the different information on social media. Your video made it so nice and simplied that I finally took the leap. I’m on day four of feeding my started and it seems to be bubbling and doubling even though I went from 50 ratio to 100 grams mid point (I hope that’s okay).
Question, when I take it out of the fridge to feed prior to baking do I feed the same ratio that I’ve been using for the starter and after it doubles and I use some for the bread do I feed it again before placing what remains back in the fridge?
Thanks!
Hi Christian! How exciting!! Whenever you plan on making the bread dough, you’ll feed the starter in the morning so it has time to activate prior to making the dough. I would recommend feeding at least 100 grams to allow you enough leftover after making the dough. You do not need to feed it again until the next day. Hope that makes sense!
This worked exactly as written, thanks!
Thanks so much for this. I found you on you tube. I have my starter growing on the counter now. I’m wondering that point I start saving the starter in the fridge for the next loaf? Thank you!
Awe hi, welcome!! So, I typically like to keep my starter at a minimum of 80-100 grams before placing in the fridge to rest. That way when you feed it the next day, you’ll have enough to make a loaf of bread or focaccia and still have enough leftover to keep it strong! Lmk if that helps any 🙂
My first attempt failed, the recipe I had said after 3 days to feed every 12 hours, plus I might not of had correct measurements, so I finally ordered a scale and ready to try your very well explained recipe! My one issue is living in Michigan it is freezing! I have my home temperature set at 70, is it okay to keep starter jar in the sunny window on my kitchen counter? Not sure if the sunshine will affect it ! Thanks in advance, love your video, and that green hobnail picture on your counter!
Hi Denise! A scale is fundamental and game changing LOL And yes, keep the jar by the window for sunshine is amazing!! Or even on top of your stovetop with the hood light on works too!
Hi! I’m such a fan of all of your recipes and when I saw that you had a sourdough series I got so excited because I haven’t had the best luck with it in the past. So I began a starter with your recipe and I’ve been following it faithfully. However I’m on day 6 and I’m really only seeing some bubbles. It rises maybe a few millimeters above the rubber band I used but that’s about it. I don’t know what I’m doing wrong! It’s my dream to have like the most active and alive starter ever so I’m willing to do what it takes! 🙂
Hi Jenova! Okay we’re gonna figure this out together!! So, one factor to include is that it is winter time, which can slow down sourdough starter. I would suggest keeping it on your stovetop or near a window with direct sunlight to help offset the winter blues LOL .. it will naturally get stronger the more your feed it overtime, so don’t give up just yet! But comment back to me on day 10 if you’re not seeing a huge difference.
Hello, thank you so much for this recipe! I have one question, regarding the discards, what can we do with them as to not waste them? And how could we store them? Could the be kept in the fridge until we have a big enough quantity?
hi elladream! GREAT question! there’s so much you can do with sourdough discard, such as my wild blueberry chocolate chip streusel muffins, sourdough discard corn dogs, pancakes, etc. you can’t really keep it past the day you are tossing it, but you can pretty much add it to most baking recipes!
Hi! Ok so I actually ended up starting the whole thing over from scratch just cause it’s what felt like needed to be done! I have been putting it in a warmer environment though! I will let you know if I’m still not having any luck with this third attempt haha! Thank you so so much for your help and I will report back!! <3
Hi! I’m back! I think my new starter is alive! I put it by the window and it’s been rising above the rubber band! I’m wondering now if ‘doubled’ means it’s just grown an equal amount to what is below the rubber band right after I feed it. Does that make sense? It’s not growing like 5 inches or anything crazy like how yours from the photo looks! Is it still ok to make bread and other things with?? Thank you so so much for your help!!<3
Thank you for sharing this recipe
hi lauren! i’m on day 5 of my starter, and my starter is quite soupy and runny each morning when I feed it. It is rising maybe a few millimeters above the rubber band, and there’s only teeny tiny bubbles. What do you think I might be doing wrong?
hi Selena! sorry for the delay in getting back to you! It may be your location that’s affecting the rising so you may just need to add less hydration (aka feed a little more flour for the next few days!) For example, maybe do 30 grams sourdough starter, 30 grams water, and 40 grams flour. Then, go back to normal ratios after it’s become a little stronger!