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Ultimate Beginner’s Guide: How to Make a Sourdough Starter From Scratch (Day-by-Day Instructions)

Overhead view of an active sourdough starter in a glass jar, showing a thick layer of bubbles on top.
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Follow this easy, step-by-step guide to create your own active sourdough starter using only flour and water. Learn the daily routine for developing a healthy wild yeast culture for homemade artisan bread.

Ingredients

Scale
  • 100g Whole Wheat Flour or Rye Flour (for initial days)
  • 100g Unbleached All-Purpose Flour (for later feedings)
  • 100g Unchlorinated Water (room temperature)

Instructions

  1. Day 1: Mix 50g of whole wheat or rye flour with 50g of room temperature water in a clean glass jar. Stir until fully combined. Cover loosely and let it sit at room temperature (68-75°F) for 24 hours.
  2. Day 2: You may see little to no activity. Discard half of the mixture. Add 50g of whole wheat or rye flour and 50g of water to the remaining starter. Mix well, cover loosely, and wait 24 hours.
  3. Day 3: You should see some bubbles. Discard half. Feed with 50g of all-purpose flour and 50g of water. Mix and wait 24 hours.
  4. Day 4: Discard half. Feed with 50g of all-purpose flour and 50g of water. You should see more consistent bubbling. Wait 24 hours.
  5. Day 5: Discard half. Feed with 50g of all-purpose flour and 50g of water. If the starter is doubling in size within 6-8 hours, you can move to a twice-daily feeding schedule.
  6. Day 6 & 7 (and beyond): Continue discarding half and feeding twice daily (every 12 hours) with 50g of all-purpose flour and 50g of water until the starter consistently doubles in volume predictably after feeding. This indicates an active sourdough starter ready for baking.
  7. Maintenance: Once active, maintain your starter by feeding it daily if kept at room temperature, or weekly if stored in the refrigerator. Always feed it equal parts starter, flour, and water by weight (e.g., 1:1:1 ratio) when refreshing.

Notes

  • Use unchlorinated water; chlorine can inhibit wild yeast growth.
  • A warm spot (around 75°F) speeds up initial activity. Cooler temperatures slow the process down.
  • If you see mold or pink/orange streaks, discard the entire batch and start over.
  • When feeding, use a kitchen scale for accurate ratios; this is crucial for a reliable natural leavening agent.

Nutrition

Find it online: https://cheffinity.com/sourdough-starter-guide-make-from-scratch/