How to Make a Sourdough Starter at Home (Step-by-Step Guide)
A sourdough starter is the heart of real bread. Follow this day-by-day plan to build a strong, active culture using just flour and water—plus pro tips to troubleshoot anything along the way.
Ingredients & Tools
- Whole grain flour (stone-ground preferred)
- Strong white flour (protein > 12%)
- Water (room temperature)
- Glass jar (clear, 500–750 ml) with a loose lid
- Spoon or small spatula
- Rubber band or marker (to track rise)
Why two flours?
Whole grain flour brings wild yeasts, beneficial bacteria, and nutrients that jump-start fermentation. Strong white flour (>12% protein) provides gluten structure and consistency so your starter matures stable and bakes bread with good rise.
Day-by-Day Schedule
Day 1
Mix 50 g whole grain flour + 50 g strong white flour + 100 g water in a jar. Cover loosely. Rest at 22–26°C (72–79°F) for 24–48 hours.
Day 2
No feeding today. Optionally stir once or twice to introduce oxygen and encourage activity. Keep warm (22–26°C).
Day 3 (first feeding)
Keep 50 g of starter in a clean jar. Add 25 g whole grain flour + 25 g white flour + 50 g water. Mix, cover loosely, and rest warm.
Days 4–7
Each day at about the same time: keep 50 g starter, feed 25 g whole grain + 25 g white + 50 g water. The starter should rise more predictably and smell pleasantly tangy.
Day 8 (ready check)
Your starter is likely ready when it meets the readiness signs below. If it’s close but not quite there, continue daily feedings for another 1–3 days.
How to Tell It’s Ready
- Doubling in 4–6 hours after feeding
- Bubbles everywhere (not just on top—look from the side of the jar)
- Pleasantly tangy aroma (like yogurt or buttermilk—not rotten)
- Light, airy texture that feels “foamy” when you dip a spoon
- Float test: a small spoonful gently dropped in water floats
Troubleshooting
Smells truly rotten? Discard and start again. A healthy starter smells tangy, never putrid.
- Not rising: Move it warmer (22–26°C / 72–79°F). Keep feedings consistent.
- Alcohol smell: It’s hungry—feed more often or increase feed ratio.
- Liquid on top (hooch): Normal. Stir in and feed.
Long-Term Care
If you bake frequently, keep your starter at room temperature and feed daily (equal parts starter:flour:water by weight).
If you bake less often, store in the fridge and feed about once per week at 1:1:1 (e.g., 50 g starter : 50 g flour : 50 g water). Before baking, give 1–2 room-temperature feedings until it doubles reliably.
Helpful Tips & Notes
- Mark the jar with a rubber band to track rise.
- Feed at the same time daily to build a predictable rhythm.
- Whole-grain (or rye) feedings often boost activity if your starter is sluggish.
- Water: room-temperature, non-chlorinated if possible. If your tap is heavily chlorinated, leave water out overnight.
| Item | Metric | Imperial (approx.) |
|---|---|---|
| Starter keep | 50 g | 3 ½ tbsp |
| Daily feed (flour) | 25 g whole + 25 g white | ~3 tbsp total |
| Daily feed (water) | 50 g | 3 tbsp |
| Target room temp | 22–26°C | 72–79°F |
FAQs
Can I use only white flour?
Yes, but whole grain accelerates early fermentation. Many bakers start with whole grain for a few days, then switch to white for a milder flavor.
How often should I feed?
At room temperature, typically every 24 hours while building. Once mature, feed when it peaks (or just after) to keep it strong and less acidic.
What hydration is this?
Feedings here are 100% hydration (equal parts water and flour by weight), a common, easy-to-maintain ratio.
What if my starter develops mold?
Discard and start fresh. Mold means the culture was contaminated or left unfed too long.
Alternative: yogurt-based starter?
If the standard method feels tricky, you can try a yogurt-based starter as a gentler path for beginners.
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