How to Make the Easiest Sourdough Starter
This beginner-friendly sourdough starter comes together with just two ingredients: flour and water. Over the course of 5 to 7 days, wild yeast and beneficial bacteria from your environment colonize the mixture, creating a living, naturally leavened culture you can use to bake beautifully tangy sourdough bread, pancakes, pizza dough, and more. With just 5 minutes of active time per day and a straightforward daily feeding routine, this is the most approachable way to start your sourdough journey from scratch.
Equipment
- Wide-mouth glass jar (1-quart) A clear mason jar works perfectly; allows you to see bubbles and track the rise
- Digital kitchen scale Strongly recommended for accurate weight measurements
- Rubber spatula or wooden spoon For mixing; avoid metal utensils for storage
- Rubber band or tape To mark the rise level on the jar each day
- Loose lid or cloth cover A cloth secured with a rubber band allows airflow; avoid airtight lids during early days
- Pen and paper or sticky notes (optional) To track feeding times each day
Ingredients
Day 1
- 50 g whole wheat flour or rye flour about 6 tbsp; used on Day 1 only to kickstart fermentation with wild yeast
- 50 g room temperature filtered water about 3.5 tbsp; unchlorinated; 70-75°F (21-24°C)
Daily Feedings (Day 2 Onward)
- 50 g unbleached all-purpose flour about 6 tbsp per feeding; can switch to bread flour once starter is established for a more vigorous rise
- 50 g room temperature filtered water about 3.5 tbsp per feeding; unchlorinated preferred
Instructions
- In a clean 1-quart glass jar, combine 50g whole wheat or rye flour with 50g room temperature filtered water and stir vigorously until no dry flour remains and the mixture resembles a thick, smooth paste. Scrape down the sides, mark the level with a rubber band, cover loosely with a cloth, and leave at room temperature (70-75°F/21-24°C) for 24 hours.
- After 24 hours, remove and discard all but 50g of the starter mixture, then add 50g unbleached all-purpose flour and 50g filtered water to the remaining starter. Stir until completely smooth, scrape down the sides, reset your rubber band to the new level, cover loosely, and leave at room temperature for another 24 hours.
- By Day 3, look for small bubbles on the sides and surface of the starter and a slightly tangy or funky smell — both are positive signs of fermentation beginning. Repeat the discard-and-feed process: remove all but 50g, add 50g flour and 50g water, stir well, reset the rubber band, cover loosely, and rest for 24 hours.
- If your starter is visibly active and doubling within 12 hours, begin feeding twice a day (every 12 hours); if it's still sluggish, continue once-daily feedings. Each feeding remains the same: discard to 50g, add 50g flour and 50g water, stir, mark, and cover.
- Continue regular feedings and watch for a reliable rise-and-fall cycle, lots of internal bubbles, and a pleasant tangy-yeasty aroma. When your starter consistently doubles within 4-8 hours of feeding and a small spoonful floats in water (the float test), it is fully active and ready to use in baking.
Notes
- Use a kitchen scale: Measuring by weight rather than volume ensures consistent flour-to-water ratios every feeding, which is critical for predictable fermentation.
- Water quality matters: Chlorinated tap water can inhibit wild yeast. Use filtered water, or let tap water sit uncovered overnight to allow chlorine to dissipate (note: chloramine will not dissipate this way).
- Temperature is the biggest variable: The ideal ambient temperature is 70-78°F (21-26°C). In a cool kitchen, try placing the jar on top of the fridge or inside an oven with just the oven light on.
- Don't discard your discard: Save removed starter in a separate jar in the fridge and use it within 1-2 weeks in pancakes, waffles, crackers, pizza dough, or quick breads.
- Sluggish starter fix: If there's no activity by Day 4-5, try one feeding with rye or whole wheat flour in place of all-purpose — the extra wild yeast and natural sugars can jumpstart fermentation.
- Pink or orange streaks = start over: Any pink or orange coloring is a sign of contamination (harmful bacteria). Discard the entire batch, thoroughly clean the jar, and begin again with fresh flour and water.
- Refrigerator storage: Once established, store your starter in the fridge and feed it once a week. Bring it to room temperature, feed it, let it peak, then use or return to the fridge.
- Long-term storage (freezing): Spread starter thinly on parchment paper, let it dry completely, crumble into flakes, and store in a zip-lock bag in the freezer. To revive, dissolve flakes in water, add flour, and resume a regular feeding schedule.
- Float test tip: Only perform the float test when your starter is at or near its peak rise — a starter that has already peaked and deflated may sink even if it's healthy and active.
- Switching flours: Once your starter is established, you can switch to bread flour for a stronger, more vigorous starter; or maintain it with whole wheat flour for a more complex, earthier flavor profile.
Nutrition
Serving: 1tablespoon (15g)Calories: 28kcalCarbohydrates: 5.8gProtein: 0.9gFat: 0.1gPotassium: 10mgFiber: 0.2gCalcium: 1mgIron: 2mg
Tried this recipe?Let us know how it was!